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从头转录组测序辅助鉴定黑胡椒()浆果中的萜烯合酶。 (注:原文括号处内容缺失,这里保留原文格式)

De novo transcriptome sequencing assisted identification of terpene synthases from black pepper () berry.

作者信息

George Johnson K, Shelvy Sreekumar, Fayad Abdulkabeer Muhammed, Umadevi Palaniyandi, Angadi U B, Iquebal Mir Asif, Jaiswal Sarika, Rai Anil, Kumar Dinesh

机构信息

ICAR - Indian Institute of Spices Research, Kozhikode, Kerala India.

Rice Breeding and Genetics Research Center, ICAR-IARI, Aduthurai, Tamil Nadu India.

出版信息

Physiol Mol Biol Plants. 2021 May;27(5):1153-1161. doi: 10.1007/s12298-021-00986-4. Epub 2021 May 4.

Abstract

UNLABELLED

Though the volatile profiles of black pepper have been reported already, the information on terpene synthase family genes is not known. In this study, using a combinatorial approach, the berry hybrid transcriptome assembly of llumina and nanopore sequencing, the entire terpene synthase family responsible for the biosynthesis of the flavor-imparting volatiles in black pepper berries was profiled. The profile shows 98 terpene synthases from various terpene synthesis pathways. Three important monoterpene synthases were also validated by targeted amplification, sequencing and homology modeling. This study provides the first of its kind information on the terpene synthase family profile in which is potentially a major step for further characterization of the functional terpene synthase genes in black pepper.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s12298-021-00986-4.

摘要

未标注

尽管黑胡椒的挥发性成分谱已经有报道,但关于萜类合酶家族基因的信息尚不清楚。在本研究中,采用组合方法,即Illumina和纳米孔测序的浆果杂交转录组组装,对负责黑胡椒浆果中赋予风味的挥发性物质生物合成的整个萜类合酶家族进行了分析。该分析显示了来自各种萜类合成途径的98种萜类合酶。还通过靶向扩增、测序和同源建模验证了三种重要的单萜合酶。本研究提供了关于萜类合酶家族谱的此类首个信息,这可能是进一步表征黑胡椒中功能性萜类合酶基因的重要一步。

补充信息

在线版本包含可在10.1007/s12298-021-00986-4获取的补充材料。

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引用本文的文献

本文引用的文献

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