Identification and Expression Analysis of Polygalacturonase Family Members during Peach Fruit Softening.
Identification and Expression Analysis of Polygalacturonase Family Members during Peach Fruit Softening.
复制标题
桃果实软化过程中多聚半乳糖醛酸酶家族成员的鉴定及表达分析
DOI：
10.3390/ijms17111933
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发表时间：
2016-11-18
影响因子：
5.6
通讯作者：
Zhao C
中科院分区：
文献类型：
--
作者：
Qian M;Zhang Y;Yan X;Han M;Li J;Li F;Li F;Zhang D;Zhao C
多聚半乳糖醛酸酶(PG)是果实软化过程中果胶降解的重要水解酶。然而，PG家族成员在果实软化中的作用仍不清楚。我们在桃基因组中鉴定出45个PPPG基因，分为6个亚类。PpPG由4~9个外显子和3~8个内含子组成，除E亚类外，所有品种的外显子/内含子结构基本保守，仅有16个PpPG基因在成熟果实中表达，并对两个软化特性不同的桃品种贮藏期间的表达谱进行了分析。快速软化“千剑白”果实中的8个PG(PpPG1、-10、-12、-13、-15、-23、-21和-22)和慢软“秦王”(QW)果实中的3个PG(PpPG15、-21和-22)表现出软化相关模式，并受乙烯处理的影响。我们的结果表明，QW和QJB果实软化特性的不同与PG成员的数量有关。在QW果实软化过程中，6种PGs(PpPG1、-10、-12、-11、-14、-35)在果实软化过程中迅速表达。PpPG24、-25和-38可能不参与桃果实的软化。
Polygalacturonase (PG) is an important hydrolytic enzyme involved in pectin degradation during fruit softening. However, the roles of PG family members in fruit softening remain unclear. We identified 45 PpPG genes in the peach genome which are clustered into six subclasses. PpPGs consist of four to nine exons and three to eight introns, and the exon/intron structure is basically conserved in all but subclass E. Only 16 PpPG genes were expressed in ripening fruit, and their expression profiles were analyzed during storage in two peach cultivars with different softening characteristics. Eight PGs (PpPG1, -10, -12, -13, -15, -23, -21, and -22) in fast-softening “Qian Jian Bai” (QJB) fruit and three PGs (PpPG15, -21, and -22) in slow-softening “Qin Wang” (QW) fruit exhibited softening-associated patterns; which also were affected by ethylene treatment. Our results suggest that the different softening characters in QW and QJB fruit is related to the amount of PG members. While keeping relatively lower levels during QW fruit softening, the expression of six PGs (PpPG1, -10, -12, -11, -14, and -35) rapidly induced by ethylene. PpPG24, -25 and -38 may not be involved in softening of peach fruit.
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影响因子：
6.9
作者：
Ghiani, A.;Onelli, E.;Citterio, S.
通讯作者：
Citterio, S.
影响因子：
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通讯作者：
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作者：
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Labavitch, JM