Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period

doi:10.1093/gbe/evx180

	Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period
	Li, Boqiang ; Xia, Yongxiu 1; Wang, Yuying ; Qin, Guozheng; Tian, Shiping1
	2017
发表期刊	FRONTIERS IN PLANT SCIENCE
ISSN	1664-462X
卷号	8
摘要	'Hongyang' is a red fleshed kiwifruit with high anthocyanin content. In this study, we mainly investigated effects of different temperatures (25 and 0 degrees C) on anthocyanin biosynthesis in harvested kiwifruit, and characterized the genes encoding key enzymes involved in anthocyanin metabolism, as well as evaluated the mode of the action, by which low temperature regulates anthocyanin accumulation in 'Hongyang' kiwifruit during storage period. The results showed that low temperature could effectively enhance the anthocyanin accumulation of kiwifruit in the end of storage period (90 days), which related to the increase in mRNA levels of ANS1, ANS2, DRF1, DRF2, and UGFT2. Moreover, the transcript abundance of MYBA1-1 and MYB5-1, the genes encoding an important component of MYB-bHLH-WD40 (MBW) complex, was up-regulated, possibly contributing to the induction of specific anthocyanin biosynthesis genes under the low temperature. To further investigate the roles of AcMYB5-1/5-2/A1-1 in regulation of anthocyanin biosynthesis, genes encoding the three transcription factors were transiently transformed in Nicotiana benthamiana leaves. Overexpression of AcMYB5-1/5-2/A1-1 activated the gene expression of NtANS and NtDFR in tobacco. Our results suggested that low temperature storage could stimulate the anthocyanin accumulation in harvested kiwifruit via regulating several structural and regulatory genes involved in anthocyanin biosynthesis.
关键词	red fleshed kiwifruit anthocyanin low temperature molecular basis MYB transcription factor
学科领域	Evolutionary Biology ; Genetics & Heredity
DOI	10.1093/gbe/evx180
收录类别	SCI
语种	英语
WOS关键词	RED-FLESHED KIWIFRUIT ; ACTINIDIA-CHINENSIS ; HIGH-TEMPERATURE ; GRAPE BERRIES ; APPLE SKIN ; BIOSYNTHESIS ; FRUIT ; TRANSCRIPTION ; ACCUMULATION ; EXPRESSION
WOS记录号	WOS:000412147400015
出版者	FRONTIERS MEDIA SA
文献子类	Article
出版地	LAUSANNE
资助机构	National Nature Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31530057] ; Ministry of Science and Technology of ChinaMinistry of Science and Technology, China [2016YFD0400902] ; Youth Innovation Promotion Association CAS [2015063] ; Open Fund of Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), State Ethnic Affairs Commission & Ministry of Education, China
作者邮箱	tsp@ibcas.ac.cn
作品OA属性	Green Published, gold, Green Submitted
引用统计	被引频次：66[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/22352
专题	中科院北方资源植物重点实验室
作者单位	1.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing, Peoples R China 2.Univ Chinese Acad Sci, Coll Life Sci, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Li, Boqiang,Xia, Yongxiu,Wang, Yuying,et al. Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period[J]. FRONTIERS IN PLANT SCIENCE,2017,8.
APA	Li, Boqiang,Xia, Yongxiu,Wang, Yuying,Qin, Guozheng,&Tian, Shiping.(2017).Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period.FRONTIERS IN PLANT SCIENCE,8.
MLA	Li, Boqiang,et al."Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period".FRONTIERS IN PLANT SCIENCE 8(2017).

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