Atkins Elliott, Scialò Emanuele, Catalano Chiara, Hernández Carmen Caballero, Wegel Eva, Hill Lionel, Licciardello Concetta, Peña Leandro, Garcia-Lor Andrés, Martin Cathie, Butelli Eugenio
John Innes Centre, Norwich NR4 7UH, UK.
CREA, Research Center for Olive Fruit and Citrus Crops, Corso Savoia 190, 95024 Acireale, Italy.
iScience. 2024 Sep 13;27(10):110923. doi: 10.1016/j.isci.2024.110923. eCollection 2024 Oct 18.
The distinctive acidity of citrus fruit is determined by a regulatory complex of MYB and bHLH transcription factors together with a WDR protein (MBW complex) which operates in the unique juice vesicles of the fruit. We describe a mutation affecting the MYB protein, named Nicole, in sweet orange and identify its target genes that determine hyperacidification, specifically. We propose that the acidity, typical of citrus fruits, was the result of a loss of the ability of Nicole to activate the gene encoding anthocyanidin reductase, an enzyme essential for the synthesis of proanthocyanidins, which are absent in citrus fruit.
柑橘类水果独特的酸度由MYB和bHLH转录因子与一个WDR蛋白组成的调控复合体（MBW复合体）决定，该复合体在水果独特的汁泡中发挥作用。我们描述了甜橙中一个影响MYB蛋白的突变，名为Nicole，并具体鉴定了其决定过度酸化的靶基因。我们提出，柑橘类水果特有的酸度是Nicole激活花青素还原酶编码基因能力丧失的结果，花青素还原酶是原花青素合成所必需的一种酶，而柑橘类水果中不存在原花青素。
