College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Longping Branch, College of Biology, Hunan University, Changsha 410125, China.
J Agric Food Chem. 2022 Oct 5;70(39):12383-12397. doi: 10.1021/acs.jafc.2c04522. Epub 2022 Sep 22.
The cuticle plays an important role for the quality of pepper fruit. However, the molecular mechanism of cuticle formation in pepper fruit remains unclear. Our results showed that the wax was continuously accumulated during pepper development, while the cutin monomer first increased and then decreased. Hexadecanoic acid and 10,16-hydroxyhexadecanoic acid were the main components of wax and cutin, respectively. Combined with transcriptome and proteome, the formation patterns of wax and cutin polyester network for pepper cuticle was proposed. The 18 pairs of consistent expression genes and proteins involved in cuticle formation were revealed. Meanwhile, 12 key genes were screened from fatty acid biosynthesis, biosynthesis of unsaturated fatty acids, fatty acid elongation, cutin, suberine, and wax biosynthesis, glycerolipid metabolism, and transport pathway. This study would provide important candidate genes and theoretical basis for the molecular mechanism of cuticle formation, which is essential for the breeding of peppers.
果皮对辣椒果实的品质起着重要作用。然而，辣椒果实中角质层形成的分子机制尚不清楚。我们的研究结果表明，蜡质在辣椒发育过程中不断积累，而角质单体先增加后减少。十六烷酸和 10,16-羟基十六烷酸分别是蜡质和角质的主要成分。结合转录组和蛋白质组，提出了辣椒果皮蜡质和角质聚酯网络的形成模式。揭示了 18 对参与角质层形成的一致表达基因和蛋白质。同时，从脂肪酸生物合成、不饱和脂肪酸生物合成、脂肪酸延长、角质、软木脂和蜡质生物合成、甘油脂代谢以及运输途径中筛选出 12 个关键基因。本研究为角质层形成的分子机制提供了重要的候选基因和理论基础，这对辣椒的培育至关重要。
