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WRKY10 启动子中的一个功能缺失可调控苹果果肉红色着色程度。

A Functional InDel in the WRKY10 Promoter Controls the Degree of Flesh Red Pigmentation in Apple.

机构信息

Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271000, China.

Section of Horticulture, School of Integrative Plant Science, Cornell University, Ithaca, NY, 14853, USA.

出版信息

Adv Sci (Weinh). 2024 Aug;11(30):e2400998. doi: 10.1002/advs.202400998. Epub 2024 Jun 14.

DOI:10.1002/advs.202400998
PMID:38874015
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11321683/
Abstract

MYB transcription factors have been linked to anthocyanin synthesis and various color phenotypes in plants. In apple, MYB10 confers a red-flesh phenotype due to a minisatellite insertion in its R promoter, but R:MYB10 genotypes exhibit various degrees of red pigmentation in the flesh, suggesting the involvement of other genetic factors. Here, it is shown that MdWRKY10, a transcription factor identified via DNA pull-down trapping, binds to the promoter of MdMYB10 and activates its transcription. MdWRKY10 specifically interacts with the WDR protein MdTTG1 to join the apple MYB-bHLH-WDR (MBW) complex, which significantly enhances its transcriptional activation activity. A 163-bp InDel detected in the promoter region of the alleles of MdWRKY10 in a hybrid population of identical heterozygous genotypes regarding R by structural variation analysis, contains a typical W-box element that MdWRKY10 binds to for transactivation. This leads to increased transcript levels of MdWRKY10 and MdMYB10 and enhanced anthocyanin synthesis in the flesh, largely accounting for the various degrees of flesh red pigmentation in the R background. These findings reveal a novel regulatory role of the WRKY-containing protein complex in the formation of red flesh apple phenotypes and provide broader insights into the molecular mechanism governing anthocyanin synthesis in plants.

摘要

MYB 转录因子与植物中的花色合成和各种颜色表型有关。在苹果中,由于其 R 启动子中的微卫星插入,MYB10 赋予了红肉表型,但 R:MYB10 基因型在果肉中表现出不同程度的红色素沉着,表明存在其他遗传因素。在这里,通过 DNA 下拉捕获鉴定的转录因子 MdWRKY10 被证明与 MdMYB10 的启动子结合并激活其转录。MdWRKY10 特异性地与 WDR 蛋白 MdTTG1 相互作用,形成苹果的 MYB-bHLH-WDR(MBW)复合物,从而显著增强其转录激活活性。通过结构变异分析在杂种群体中检测到等位基因 MdWRKY10 启动子区域中的 163-bp InDel,包含一个典型的 W-box 元件,MdWRKY10 结合该元件进行反式激活。这导致 MdWRKY10 和 MdMYB10 的转录水平增加,并增强了果肉中的花青素合成,在很大程度上解释了 R 背景下果肉红色素沉着的不同程度。这些发现揭示了 WRKY 蛋白复合物在形成红色果肉苹果表型中的新的调节作用,并为植物中花青素合成的分子机制提供了更广泛的见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/db7a80968ee7/ADVS-11-2400998-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/bdebd33a8b1e/ADVS-11-2400998-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/65b789821e72/ADVS-11-2400998-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/045d7d69b9c9/ADVS-11-2400998-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/0765c4143302/ADVS-11-2400998-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/26437e96b78c/ADVS-11-2400998-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/e67c097735da/ADVS-11-2400998-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/042579c77a51/ADVS-11-2400998-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/db7a80968ee7/ADVS-11-2400998-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/bdebd33a8b1e/ADVS-11-2400998-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/65b789821e72/ADVS-11-2400998-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/045d7d69b9c9/ADVS-11-2400998-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/0765c4143302/ADVS-11-2400998-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/26437e96b78c/ADVS-11-2400998-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/e67c097735da/ADVS-11-2400998-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/042579c77a51/ADVS-11-2400998-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dab0/11321683/db7a80968ee7/ADVS-11-2400998-g002.jpg

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