Functional Genomics of Tomato Fruit Quality: Bridging the Gap between QTLs and Genes

主要研究者：Harry J. Klee（佛罗里达大学-盖恩斯维尔）CoPI：Zhangjun Fei和James J. Giovannoni（博伊斯汤普森研究所/USDA-ARS）和Denise Tieman（佛罗里达大学-盖恩斯维尔）合作者：Alisdair费尔尼（马克斯普朗克分子植物生理学研究所，波茨坦-戈尔姆，德国）水果是人类饮食的主要成分，提供了很大一部分维生素、矿物质、抗氧化剂和纤维。虽然风味和营养成分具有明确和深刻的人类益处，但由于其复杂的代谢和调节途径，它们是难以改变的性状。 营养和风味化合物的合成是多种生物化学途径协调活动的结果，需要整合发育，生理和环境线索。有效地操纵这些性状需要了解控制它们的途径和调节系统。该项目利用茄科植物的特殊多样性来确定调节风味和营养化合物合成的网络。对于许多代谢途径，编码生物合成活性的所有基因都是已知的。然而，对于这些基因是如何被调节以控制代谢输出的，几乎一无所知。该项目的重点是负责主要风味和营养化学品合成的三种特定代谢途径：叶酸，类胡萝卜素和苯丙氨酸衍生的风味和香味挥发物家族的合成。在每种情况下，多个，尚未确定的遗传位点调节代谢物通量通过这些途径已确定从野生番茄亲属。该项目将专门确定负责这种调节的基因及其作用机制。为了最有效地实现这些目标，将开发一些有价值的社区资源。将进行来自含有野生番茄相对物的限定片段的品系的果实的基因表达谱分析，为基因表达和基因定位提供定量信息。此外，BAC末端测序的S。将进行pennellii文库，促进整个研究界快速分离直向同源序列。 所有序列数据将通过GenBank获得，所有代谢物、基因表达和SNP数据将通过番茄功能基因组学数据库（TFGD，www.ted.bti.cornell.edu）获得。 所有克隆和种质资源都可以在http://ted.bti.cornell.edu/cgibin/TFGD/order/home.cgi.This上在线订购研究项目整合了基因组学，代谢组学，信息学，遗传学和生物化学，以深入了解如何操纵植物中重要的多基因品质性状。这种系统的方法来解决问题提供了一个很好的培训环境，为本科生和研究生以及博士后科学家。该项目与这两个机构正在进行的非常成功的少数民族培训方案相结合。更好和更健康的食品的可实现的目标是高度吸引学生，行业和广大公众。

PI: Harry J. Klee (University of Florida - Gainsville)CoPIs: Zhangjun Fei and James J. Giovannoni (Boyce Thompson Institute/USDA-ARS) and Denise Tieman (University of Florida - Gainsville)Collaborator: Alisdair Fernie (Max Planck Institute of Molecular Plant Physiology, Potsdam-Golm, Germany)Fruits are major components of the human diet, contributing a large portion of vitamins, minerals, antioxidants, and fiber. While flavor and nutrient composition have clear and profound human benefit, they are difficult traits to modify due to their complex metabolic and regulatory pathways. Synthesis of nutritional and flavor compounds is the result of coordinated activity of multiple biochemical pathways, requiring integration of developmental, physiological and environmental cues. Effective manipulation of these traits requires knowledge of the pathways and the regulatory systems that control them. This project exploits the exceptional diversity within the Solanaceae to identify networks regulating synthesis of flavor and nutrition compounds. For many metabolic pathways, all of the genes encoding biosynthetic activities are known. Yet virtually nothing is known about how those genes are regulated to control metabolic output. The focus of this project is on three specific metabolic pathways responsible for synthesis of major flavor and nutrition chemicals: synthesis of folic acid, carotenoids and a family of phenylalanine-derived flavor and fragrance volatiles. In each case multiple, as yet unidentified genetic loci regulating metabolite flux through these pathways have been identified from wild tomato relatives. This project will specifically identify the genes responsible for that regulation and their mechanisms of action. In order to most effectively accomplish these goals, several valuable community resources will be developed. Gene expression profiling of fruit from lines containing defined segments of the wild tomato relative, Solanum pennellii, will be performed, providing quantitative information for gene expression and gene mapping. Also, BAC end sequencing of a S. pennellii library will be performed, facilitating rapid isolation of orthologous sequences by the entire research community. All sequence data will be available through GenBank and all metabolite, gene expression, and SNP data will be accessible through the Tomato Functional Genomics Database (TFGD, www.ted.bti.cornell.edu). All clone and germplasm resources can be ordered online at http://ted.bti.cornell.edu/cgibin/TFGD/order/home.cgi.This research project integrates genomics, metabolomics, informatics, genetics and biochemistry to achieve a deep understanding of how to manipulate important, multigenic quality traits in plants. This systems approach to a problem provides an excellent training environment for undergraduate and graduate students as well as postdoctoral scientists. The project integrates with ongoing highly successful minority training programs at both institutions. The achievable goals of better and healthier foods are highly appealing to students, industry and the public at large.