Wang Zhiqiang, Xie Jinmei, Duan Wenhui, Zhang Zhengke, Meng Lanhuan, Zhu Lisha, Wang Qing, Song Hongmiao, Xu Xiangbin
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-Food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Int J Mol Sci. 2024 Dec 28;26(1):168. doi: 10.3390/ijms26010168.
DNA methylation is an epigenetic modification process that can alter the functionality of a genome. It has been reported to be a key regulator of fruit ripening. In this study, the DNA methylation changes of CpG islands of ethylene signaling genes regulated by 1-methylcyclopropene (1-MCP) during ripening and senescence of tomato fruit were detected. The results showed that the 1-MCP treatment decreased the accumulation of lycopene, maintained the content of vitamin C, and delayed the ripening and senescence of tomato fruit. The quantitative real-time PCR and bisulfite sequencing analysis showed that 1-MCP treatment changed the expression and the DNA methylation level of CpG islands related to the ethylene signaling pathway genes, among which the DNA methylation change of was the most significant. Compared with the control, 1-MCP treatment increased the DNA methylation level of the CpG island of the gene, reduced the expression of in tomato fruit, and was involved in 1-MCP delaying the postharvest senescence of tomato fruit. The results indicated that DNA methylation changes of ethylene signaling genes were involved in ethylene synthesis and signal transduction and played an important role in the regulation of 1-methylcyclopropene, delaying postharvest ripening and senescence of tomato fruit.
DNA甲基化是一种表观遗传修饰过程，可改变基因组的功能。据报道，它是果实成熟的关键调节因子。在本研究中，检测了1-甲基环丙烯（1-MCP）调控的番茄果实成熟和衰老过程中乙烯信号基因CpG岛的DNA甲基化变化。结果表明，1-MCP处理降低了番茄红素的积累，维持了维生素C的含量，并延缓了番茄果实的成熟和衰老。定量实时PCR和亚硫酸氢盐测序分析表明，1-MCP处理改变了与乙烯信号通路基因相关的CpG岛的表达和DNA甲基化水平，其中 的DNA甲基化变化最为显著。与对照相比，1-MCP处理提高了 基因CpG岛的DNA甲基化水平，降低了番茄果实中 的表达，并参与了1-MCP延缓番茄果实采后衰老的过程。结果表明，乙烯信号基因的DNA甲基化变化参与了乙烯的合成和信号转导，在1-甲基环丙烯调控番茄果实采后成熟和衰老中发挥了重要作用。
