Cna'ani Alon, Spitzer-Rimon Ben, Ravid Jasmin, Farhi Moran, Masci Tania, Aravena-Calvo Javiera, Ovadis Marianna, Vainstein Alexander
Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, PO Box 12, Rehovot, Israel.
Department of Plant Biology, University of California, Davis, CA, 95616, USA.
New Phytol. 2015 Nov;208(3):708-14. doi: 10.1111/nph.13534. Epub 2015 Jun 25.
The mechanism underlying the emission of phenylpropanoid volatiles is poorly understood. Here, we reveal the involvement of PH4, a petunia MYB-R2R3 transcription factor previously studied for its role in vacuolar acidification, in floral volatile emission. We used the virus-induced gene silencing (VIGS) approach to knock down PH4 expression in petunia, measured volatile emission and internal pool sizes by GC-MS, and analyzed transcript abundances of scent-related phenylpropanoid genes in flowers. Silencing of PH4 resulted in a marked decrease in floral phenylpropanoid volatile emission, with a concurrent increase in internal pool levels. Expression of scent-related phenylpropanoid genes was not affected. To identify putative scent-related targets of PH4, we silenced PH5, a tonoplast-localized H(+) -ATPase that maintains vacuolar pH homeostasis. Suppression of PH5 did not yield the reduced-emission phenotype, suggesting that PH4 does not operate in the context of floral scent through regulation of vacuolar pH. We conclude that PH4 is a key floral regulator that integrates volatile production and emission processes and interconnects two essential floral traits - color and scent.
苯丙烷类挥发物释放的潜在机制目前还知之甚少。在此,我们揭示了矮牵牛MYB-R2R3转录因子PH4参与了花朵挥发物的释放,之前对其研究集中在其在液泡酸化中的作用。我们采用病毒诱导基因沉默(VIGS)方法来敲低矮牵牛中PH4的表达,通过气相色谱-质谱联用(GC-MS)测量挥发物释放和内部库大小,并分析花朵中与香味相关的苯丙烷类基因的转录丰度。PH4的沉默导致花朵中苯丙烷类挥发物释放显著减少,同时内部库水平升高。与香味相关的苯丙烷类基因的表达未受影响。为了确定PH4可能的与香味相关的靶点,我们沉默了PH5,一种定位在液泡膜上维持液泡pH稳态的H(+) -ATP酶。对PH5的抑制并未产生挥发物释放减少的表型,这表明PH4并非通过调节液泡pH来调控花朵香味。我们得出结论,PH4是一种关键的花朵调节因子,它整合了挥发物的产生和释放过程,并将花朵的两个重要性状——颜色和香味联系起来。