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Metabolome and transcriptome analyses reveal chlorophyll and anthocyanin metabolism pathway associated with cucumber fruit skin color.
BMC Plant Biology ( IF 5.3 ) Pub Date : 2020-08-24 , DOI: 10.1186/s12870-020-02597-9
Min Wang 1, 2 , Lin Chen 1, 2 , Zhaojun Liang 1, 2 , Xiaoming He 1, 2 , Wenrui Liu 1, 2 , Biao Jiang 1, 2 , Jinqiang Yan 1, 2 , Piaoyun Sun 1, 2 , Zhenqiang Cao 1, 2 , Qingwu Peng 1, 2 , Yu'e Lin 1, 2
Affiliation  

Fruit skin color play important role in commercial value of cucumber, which is mainly determined by the content and composition of chlorophyll and anthocyanins. Therefore, understanding the related genes and metabolomics involved in composition of fruit skin color is essential for cucumber quality and commodity value. The results showed that chlorophyll a, chlorophyll b and carotenoid content in fruit skin were higher in Lv (dark green skin) than Bai (light green skin) on fruit skin. Cytological observation showed more chloroplast existed in fruit skin cells of Lv. A total of 162 significantly different metabolites were found between the fruit skin of the two genotypes by metabolome analysis, including 40 flavones, 9 flavanones, 8 flavonols, 6 anthocyanins, and other compounds. Crucial anthocyanins and flavonols for fruit skin color, were detected significantly decreased in fruit skin of Bai compared with Lv. By RNA-seq assay, 4516 differentially expressed genes (DEGs) were identified between two cultivars. Further analyses suggested that low expression level of chlorophyll biosynthetic genes, such as chlM, por and NOL caused less chlorophylls or chloroplast in fruit skin of Bai. Meanwhile, a predicted regulatory network of anthocyanin biosynthesis was established to illustrate involving many DEGs, especially 4CL, CHS and UFGT. This study uncovered significant differences between two cucumber genotypes with different fruit color using metabolome and RNA-seq analysis. We lay a foundation to understand molecular regulation mechanism on formation of cucumber skin color, by exploring valuable genes, which is helpful for cucumber breeding and improvement on fruit skin color.

中文翻译:

代谢组和转录组分析揭示了与黄瓜果实皮肤颜色相关的叶绿素和花色苷代谢途径。

果皮的颜色在黄瓜的商业价值中起着重要的作用,这主要取决于叶绿素和花青素的含量和组成。因此,了解与水果肤色有关的相关基因和代谢组学对于黄瓜品质和商品价值至关重要。结果表明,果皮中Lv(深绿色皮肤)的果皮中叶绿素a,叶绿素b和类胡萝卜素含量高于果皮中的Bai(浅绿色皮肤)。细胞学观察表明,吕氏果皮细胞中存在更多的叶绿体。通过代谢组学分析,在两种基因型的果皮之间共发现162种显着不同的代谢物,包括40种黄酮,9种黄烷酮,8种黄酮醇,6种花色苷和其他化合物。至关重要的花色苷和黄酮醇可改善水果的肤色,与Lv相比,Bai的果皮明显减少。通过RNA-seq分析,在两个品种之间鉴定出4516个差异表达基因(DEG)。进一步的分析表明,叶绿素生物合成基因(如chlM,por和NOL)的低表达水平导致白果皮中叶绿素或叶绿体的减少。同时,建立了预期的花色苷生物合成调控网络,以说明涉及许多DEG,尤其是4CL,CHS和UFGT。这项研究通过代谢组和RNA序列分析发现了两种具有不同果实颜色的黄瓜基因型之间的显着差异。通过探索有价值的基因,为了解黄瓜皮色形成的分子调控机制奠定了基础,这对黄瓜的育种和果实皮色的改善有帮助。
更新日期:2020-08-24
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