黑胡椒（Piper nigrum）果实转录组的从头组装与特征分析
De Novo Assembly and Characterization of Fruit Transcriptome in Black Pepper (Piper nigrum).
作者信息
Hu Lisong, Hao Chaoyun, Fan Rui, Wu Baoduo, Tan Lehe, Wu Huasong
机构信息
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science (CATAS), Wanning, Hainan 571533, China; Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, Hainan 571533, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science (CATAS), Wanning, Hainan 571533, China; Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China.
出版信息
PLoS One. 2015 Jun 29;10(6):e0129822. doi: 10.1371/journal.pone.0129822. eCollection 2015.
Black pepper is one of the most popular and oldest spices in the world and valued for its pungent constituent alkaloids. Pinerine is the main bioactive compound in pepper alkaloids, which perform unique physiological functions. However, the mechanisms of piperine synthesis are poorly understood. This study is the first to describe the fruit transcriptome of black pepper by sequencing on Illumina HiSeq 2000 platform. A total of 56,281,710 raw reads were obtained and assembled. From these raw reads, 44,061 unigenes with an average length of 1,345 nt were generated. During functional annotation, 40,537 unigenes were annotated in Gene Ontology categories, Kyoto Encyclopedia of Genes and Genomes pathways, Swiss-Prot database, and Nucleotide Collection (NR/NT) database. In addition, 8,196 simple sequence repeats (SSRs) were detected. In a detailed analysis of the transcriptome, housekeeping genes for quantitative polymerase chain reaction internal control, polymorphic SSRs, and lysine/ornithine metabolism-related genes were identified. These results validated the availability of our database. Our study could provide useful data for further research on piperine synthesis in black pepper.
黑胡椒是世界上最受欢迎且最古老的香料之一，因其辛辣的生物碱成分而备受珍视。胡椒碱是胡椒生物碱中的主要生物活性化合物，具有独特的生理功能。然而，胡椒碱的合成机制尚不清楚。本研究首次通过在Illumina HiSeq 2000平台上测序来描述黑胡椒的果实转录组。共获得并组装了56,281,710条原始 reads。从这些原始 reads 中，生成了44,061个单基因，平均长度为1,345 nt。在功能注释过程中，40,537个单基因在基因本体论类别、京都基因与基因组百科全书途径、瑞士蛋白质数据库和核苷酸序列数据库（NR/NT）中得到注释。此外，还检测到8,196个简单序列重复（SSR）。在对转录组的详细分析中，鉴定出了用于定量聚合酶链反应内参的管家基因、多态性SSR以及赖氨酸/鸟氨酸代谢相关基因。这些结果验证了我们数据库的可用性。我们的研究可为黑胡椒中胡椒碱合成的进一步研究提供有用的数据。
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