College of Agriculture, Yangtze University, Jingzhou, 434025, Hubei, People's Republic of China.
College of Life Sciences, Yangtze University, Jingzhou, 434025, Hubei, People's Republic of China.
Sci Rep. 2021 Nov 22;11(1):22714. doi: 10.1038/s41598-021-02132-2.
Germination is a common practice for nutrition improvement in many crops. In soybean, the nutrient value and genome-wide gene expression pattern of whole seeds germinated for short-time has not been fully investigated. In this study, protein content (PC), water soluble protein content (WSPC), isoflavone compositions were evaluated at 0 and 36 h after germination (HAG), respectively. The results showed that at 36HAG, PC was slightly decreased (P > 0.05) in ZD41, J58 and JHD, WSPC and free isoflavone (aglycones: daidzein, genistein, and glycitein) were significantly increased (P < 0.05), while total isoflavone content was unchanged. Transcriptomic analysis identified 5240, 6840 and 15,766 DEGs in different time point comparisons, respectively. GO and KEGG analysis showed that photosynthesis process was significantly activated from 18HAG, and alternative splicing might play an important role during germination in a complex manner. Response to hydrogen peroxide (HO) was found to be down regulated significantly from 18 to 36HAG, suggesting that HO might play an important role in germination. Expression pattern analysis showed the synthesis of storage proteins was slowing down, while the genes coding for protein degradation (peptidase and protease) were up regulated as time went by during germination. For genes involved in isoflavone metabolism pathway, UGT (7-O-glucosyltransferase) coding genes were significantly up regulated (40 up-DEGs vs 27 down-DEGs), while MAT (7-O-glucoside-6''-O-malonyltransferase) coding genes were down regulated, which might explain the increase of aglycones after germination. This study provided a universal transcriptomic atlas for whole soybean seeds germination in terms of nutrition and gene regulation mechanism.
萌发是许多作物改善营养的常用方法。在大豆中，尚未充分研究整个种子短时间萌发后的营养价值和全基因组基因表达模式。在这项研究中，分别在萌发后 0 和 36 小时（HAG）评估了蛋白质含量（PC）、水溶性蛋白质含量（WSPC）和异黄酮组成。结果表明，在 36HAG 时，ZD41、J58 和 JHD 的 PC 略有下降（P > 0.05），WSPC 和游离异黄酮（苷元：大豆苷、染料木苷和黄豆苷）显著增加（P < 0.05），而总异黄酮含量保持不变。转录组分析分别在不同时间点的比较中鉴定出 5240、6840 和 15766 个 DEGs。GO 和 KEGG 分析表明，光合作用过程从 18HAG 开始显著激活，而替代剪接可能以复杂的方式在萌发过程中发挥重要作用。从 18 到 36HAG，发现对过氧化氢（HO）的反应显著下调，表明 HO 可能在萌发过程中发挥重要作用。表达模式分析表明，随着时间的推移，储存蛋白的合成速度减缓，而编码蛋白降解（肽酶和蛋白酶）的基因上调。对于参与异黄酮代谢途径的基因，UGT（7-O-葡萄糖基转移酶）编码基因显著上调（40 个上调 DEGs 与 27 个下调 DEGs），而 MAT（7-O-葡萄糖苷-6′-O-丙二酰基转移酶）编码基因下调，这可能解释了萌发后苷元增加的原因。本研究提供了一个关于整个大豆种子萌发的通用转录组图谱，涉及营养和基因调控机制。
