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I 型二酰基甘油酰基转移酶（DGAT1）基因对大豆（Glycine max L.）种子组成的影响。

Effects of type I Diacylglycerol O-acyltransferase (DGAT1) genes on soybean (Glycine max L.) seed composition.

机构信息

Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada.

London Research and Development Centre, Agriculture and Agri-Food Canada, London, ON, Canada.

出版信息

Sci Rep. 2021 Jan 28;11(1):2556. doi: 10.1038/s41598-021-82131-5.

DOI:10.1038/s41598-021-82131-5
PMID:33510334
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7844222/
Abstract

Type I Diacylglycerol acyltransferase (DGAT1) catalyzes the final step of the biosynthesis process of triacylglycerol (TAG), the major storage lipids in plant seeds, through the esterification of diacylglycerol (DAG). To characterize the function of DGAT1 genes on the accumulation of oil and other seed composition traits in soybean, transgenic lines were generated via trans-acting siRNA technology, in which three DGAT1 genes (Glyma.13G106100, Glyma.09G065300, and Glyma.17G053300) were downregulated. The simultaneous downregulation of the three isoforms in transgenic lines was found to be associated with the reduction of seed oil concentrations by up to 18 mg/g (8.3%), which was correlated with increases in seed protein concentration up to 42 mg/g (11%). Additionally, the downregulations also influenced the fatty acid compositions in the seeds of transgenic lines through increasing the level of oleic acid, up to 121 mg/g (47.3%). The results of this study illustrate the importance of DGAT1 genes in determining the seed compositions in soybean through the development of new potential technology for manipulating seed quality in soybean to meet the demands for its various food and industrial applications.

摘要

I 型二酰基甘油酰基转移酶（DGAT1）通过二酰基甘油（DAG）的酯化作用，催化三酰基甘油（TAG）生物合成过程的最后一步，TAG 是植物种子中主要的储存脂质。为了研究 DGAT1 基因在大豆油脂和其他种子组成特性积累中的功能，采用反式作用 siRNA 技术生成了转基因系，其中下调了三个 DGAT1 基因（Glyma.13G106100、Glyma.09G065300 和 Glyma.17G053300）。在转基因系中，三种同工型的同时下调与种子油浓度降低高达 18mg/g（8.3%）相关，这与种子蛋白浓度增加高达 42mg/g（11%）相关。此外，下调还通过增加油酸水平（高达 121mg/g（47.3%））影响了转基因系种子中的脂肪酸组成。本研究的结果表明，DGAT1 基因在决定大豆种子组成方面具有重要作用，通过开发新的潜在技术来操纵大豆种子的质量，以满足其各种食品和工业应用的需求。

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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/0d2a6c6117de/41598_2021_82131_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/6857ae93b5a1/41598_2021_82131_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/41aaeabf236d/41598_2021_82131_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/0a53e64d1910/41598_2021_82131_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/8808e3dbef54/41598_2021_82131_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c2f3/7844222/98eb5cff57c9/41598_2021_82131_Fig10_HTML.jpg
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