Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resource, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China.
University of Chinese Academy of Sciences, Beijing 100049, China.
Molecules. 2021 Dec 22;27(1):44. doi: 10.3390/molecules27010044.
is a root holoparasitic herb that is mainly hosted in the roots of and distributed in the arid desert and saline-alkaline regions. The stem of is widely used as a traditional Chinese medicine and applied in anti-viral, anti-obesity and anti-diabetes, which largely rely on the bioactive components including: polysaccharides, flavonoids and triterpenes. Although the differences in growth characteristics of between and have been reported, the difference of the two hosts on growth and polysaccharides biosynthesis in as well as regulation mechanism are not limited. Here, the physiological characteristics and transcriptome of host in (CR) and (CS) were conducted. The results showed that the fresh weight, soluble sugar content and antioxidant capacity on a per stem basis exhibited a 3.3-, 3.0- and 2.1-fold increase in CR compared to CS. A total of 16,921 differentially expressed genes (DEGs) were observed in CR versus CS, with 2573 characterized genes, 1725 up-regulated and 848 down-regulated. Based on biological functions, 50 DEGs were associated with polysaccharides and starch metabolism as well as their transport. The expression levels of the selected 37 genes were validated by qRT-PCR and almost consistent with their Reads Per kb per Million values. These findings would provide useful references for improving the yield and quality of .
肉苁蓉是一种根寄生草本植物,主要寄生于 和 根部,分布于干旱荒漠区和盐碱地区。肉苁蓉的茎作为一种传统中药,广泛应用于抗病毒、抗肥胖和抗糖尿病等领域,这主要依赖于其包含的生物活性成分,如多糖、类黄酮和三萜。尽管已有报道表明肉苁蓉在 和 之间的生长特性存在差异,但两个宿主对肉苁蓉生长和多糖生物合成的影响以及调控机制尚不清楚。本研究对 和 宿主肉苁蓉(CR)和 (CS)的生理特性和转录组进行了研究。结果表明,与 CS 相比,CR 的每根茎鲜重、可溶性糖含量和抗氧化能力分别提高了 3.3 倍、3.0 倍和 2.1 倍。CR 与 CS 相比共观察到 16921 个差异表达基因(DEGs),其中 2573 个为特征基因,1725 个上调,848 个下调。基于生物功能,50 个 DEGs 与多糖和淀粉代谢及其转运有关。通过 qRT-PCR 验证了 37 个选定基因的表达水平,与它们的 Reads Per kb per Million 值几乎一致。这些发现为提高肉苁蓉的产量和质量提供了有用的参考。