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基因组图谱揭示了NAC转录因子对红肉桃中苹果酸含量的调控。

Graph pangenome reveals the regulation of malate content in blood-fleshed peach by NAC transcription factors.

作者信息

Chen Wenbo, Xie Qi, Fu Jia, Li Shaojia, Shi Yanna, Lu Jiao, Zhang Yuanyuan, Zhao Yingjie, Ma Ruijuan, Li Baijun, Zhang Bo, Grierson Donald, Yu Mingliang, Fei Zhangjun, Chen Kunsong

机构信息

College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, 310058, China.

Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou, 310058, China.

出版信息

Genome Biol. 2025 Jan 9;26(1):7. doi: 10.1186/s13059-024-03470-w.

Abstract

BACKGROUND

Fruit acidity and color are important quality attributes in peaches. Although there are some exceptions, blood-fleshed peaches typically have a sour taste. However, little is known about the genetic variations linking organic acid and color regulation in peaches.

RESULTS

Here, we report a peach graph-based pangenome constructed from sixteen individual genome assemblies, capturing abundant structural variations and 82.3 Mb of sequences absent in the reference genome. Pangenome analysis reveals a long terminal repeat retrotransposon insertion in the promoter of the NAC transcription factor (TF) PpBL in blood-fleshed peaches, which enhances PpBL expression. Genome-wide association study identifies a significant association between PpBL and malate content. Silencing PpBL in peach fruit and ectopic overexpression of PpBL in tomatoes confirm that PpBL is a positive regulator of malate accumulation. Furthermore, we demonstrate that PpBL works synergistically with another NAC TF, PpNAC1, to activate the transcription of the aluminum-activated malate transporter PpALMT4, leading to increased malate content.

CONCLUSIONS

These findings, along with previous research showing that PpBL and PpNAC1 also regulate anthocyanin accumulation, explain the red coloration and sour taste in blood-fleshed peach fruits.

摘要

背景

果实酸度和颜色是桃子重要的品质属性。尽管存在一些例外情况,但红肉桃通常味道酸涩。然而,关于桃子中连接有机酸和颜色调控的遗传变异知之甚少。

结果

在此,我们报告了一个基于图谱的桃泛基因组,它由16个个体基因组组装而成,捕获了丰富的结构变异以及参考基因组中缺失的82.3 Mb序列。泛基因组分析揭示了红肉桃中NAC转录因子(TF)PpBL启动子中的一个长末端重复反转录转座子插入,这增强了PpBL的表达。全基因组关联研究确定了PpBL与苹果酸含量之间存在显著关联。在桃果实中沉默PpBL以及在番茄中异位过表达PpBL证实,PpBL是苹果酸积累的正调控因子。此外,我们证明PpBL与另一个NAC转录因子PpNAC1协同作用,激活铝激活苹果酸转运蛋白PpALMT4的转录,导致苹果酸含量增加。

结论

这些发现,连同先前表明PpBL和PpNAC1也调控花青素积累的研究,解释了红肉桃果实的红色和酸味。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/49af/11721062/98b2eaac66fc/13059_2024_3470_Fig1_HTML.jpg

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