Insititute of Genetics and Breeding in Horticultural Plants, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China.
Bureau of Agriculture and Rural Affairs of Pinghe County, Pinghe, China.
BMC Plant Biol. 2024 May 11;24(1):390. doi: 10.1186/s12870-024-05095-4.
Granulation of juice sacs is a physiological disorder, which affects pomelo fruit quality. Here, the transcriptome and ubiquitinome of the granulated juice sacs were analyzed in Guanxi pomelo. We found that lignin accumulation in the granulated juice sacs was regulated at transcription and protein modification levels. In transcriptome data, we found that the genes in lignin biosynthesis pathway and antioxidant enzyme system of the granulated juice sacs were significantly upregulated. However, in ubiquitinome data, we found that ubiquitinated antioxidant enzymes increased in abundance but the enzyme activities decreased after the modification, which gave rise to reactive oxygen species (ROS) contents in granulated juice sacs. This finding suggests that ubiquitination level of the antioxidant enzymes is negatively correlated with the enzyme activities. Increased HO is considered to be a signaling molecule to activate the key gene expressions in lignin biosynthesis pathway, which leads to the lignification in granulated juice sacs of pomelo. This regulatory mechanism in juice sac granulation of pomelo was further confirmed through the verification experiment using tissue culture by adding HO or dimethylthiourea (DMTU). Our findings suggest that scavenging HO and other ROS are important for reducing lignin accumulation, alleviating juice sac granulation and improving pomelo fruit quality.
汁囊粒化是一种生理性失调,会影响柚子果实的品质。本研究以广西沙田柚为试材,分析了粒化汁囊的转录组和泛素组。我们发现粒化汁囊中木质素的积累受到转录和蛋白修饰水平的调控。在转录组数据中,我们发现粒化汁囊中木质素生物合成途径和抗氧化酶系统的基因显著上调。然而,在泛素组数据中,我们发现经过泛素化修饰后,抗氧化酶的含量增加,但酶活性下降,导致粒化汁囊中活性氧(ROS)含量增加。这表明抗氧化酶的泛素化水平与酶活性呈负相关。增加的 HO 被认为是一种信号分子,可激活木质素生物合成途径中的关键基因表达,从而导致柚子粒化汁囊中木质素的木质化。通过添加 HO 或二甲基硫脲(DMTU)进行组织培养的验证实验进一步证实了这种在柚子汁囊粒化过程中的调控机制。我们的研究结果表明,清除 HO 和其他 ROS 对于减少木质素积累、减轻汁囊粒化和提高柚子果实品质非常重要。