Effect of the Methylation Level on the Grape Fruit Development Process.,Journal of Agricultural and Food Chemistry

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Effect of the Methylation Level on the Grape Fruit Development Process.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-01-21 , DOI: 10.1021/acs.jafc.9b07740
Haoran Jia ₁ , Zibo Zhang ₁ , Saihang Zhang ₁ , Weihong Fu ₁ , Lingyun Su ₁ , Jinggui Fang ₁ , Haifeng Jia ₁

Affiliation

Grapevine is extensively grown for fresh table grapes, wine, and other processed products worldwide. DNA methylation levels are regulated by DNA methylation maintenance and DNA methylation removal involved in the grapevine growth. We comprehensively analyzed the transcriptome and metabolome of the 'Kyoho' fruit with or without demethylation and screened for a large number of differential genes and metabolites. Color, hardness, and aroma are the most obvious traits reflecting the ripening of grapes. We used gas chromatography-mass spectrometry and high-performance liquid chromatography to understand the changes in metabolites during ripening. We cloned many key genes selected by transcriptome analysis and found that intron retention was observed in VvCHS, VvDFR, and VvGST. The imbalance of methylation levels affects the alternative splicing of pre-mRNA, which makes the translation process abnormal and affects gene expression. In addition, analyzing promoters of some genes, such as proVvGST4 and proVvUFGT, found that the promoters of these genes after demethylating were more difficult to methylate. Taken together, this study will provide new insights into comprehension of the molecular mechanism of methylation during ripening of grape berries. In addition, the study provides some genetic information to help guide our improvement, cultivation, and management of grapes in the future.

中文翻译：

甲基化水平对葡萄果实发育过程的影响。

全世界广泛种植葡萄用于新鲜的鲜食葡萄，葡萄酒和其他加工产品。DNA甲基化水平受葡萄生长中涉及的DNA甲基化维持和DNA甲基化去除的调控。我们综合分析了“ Kyoho”果实脱甲基或不脱甲基的转录组和代谢组，并筛选了大量差异基因和代谢产物。颜色，硬度和香气是反映葡萄成熟的最明显特征。我们使用气相色谱-质谱和高效液相色谱来了解成熟过程中代谢物的变化。我们克隆了许多通过转录组分析选择的关键基因，发现在VvCHS，VvDFR和VvGST中观察到内含子保留。甲基化水平的不平衡会影响前mRNA的选择性剪接，这会使翻译过程异常并影响基因表达。此外，分析某些基因的启动子，例如proVvGST4和proVvUFGT，发现这些基因的启动子在去甲基化后更难以甲基化。两者合计，这项研究将提供了解葡萄浆果成熟过程中甲基化分子机制的新见解。此外，该研究还提供了一些遗传信息，以帮助指导我们将来对葡萄的改良，栽培和管理。他们发现去甲基化后这些基因的启动子更难以甲基化。两者合计，这项研究将提供了解葡萄浆果成熟过程中甲基化分子机制的新见解。此外，该研究还提供了一些遗传信息，以帮助指导我们将来对葡萄的改良，栽培和管理。他们发现去甲基化后这些基因的启动子更难以甲基化。两者合计，这项研究将提供了解葡萄浆果成熟过程中甲基化分子机制的新见解。此外，该研究还提供了一些遗传信息，以帮助指导我们将来对葡萄的改良，栽培和管理。

更新日期：2020-02-10

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