Zhang Zhenwei, Li Xuejun, Qi Meijun, Anwar Sumera, Wang Butian, Ge Yu
College of Tropical Crops, Yunnan Agricultural University, Pu'er 665099, China.
Yunnan Provincial Key Laboratory of Coffee, Yunnan Agricultural University, Pu'er 665099, China.
Int J Mol Sci. 2025 Jan 25;26(3):1023. doi: 10.3390/ijms26031023.
The quality of L. beans, particularly the aroma, is a key determinant of commercial value. Fatty acids, as precursors of volatile aroma compounds, play a crucial role in this quality. Screening and identification of their related genes are of particular significance. This study identified 21 members of the gene family in the genome using bioinformatics tools. Gene duplication events observed in the gene family were likely driven by natural selection and mutation pressure, with natural selection being more prominent. Transcriptome sequencing, qRT-PCR, and fatty acid profiling across four fruit developmental stages revealed that was closely associated with fatty acid synthesis regulation. Fatty acid content was initially high but decreased during the later stages, while expression showed an inverse pattern. Subcellular localization indicated that functions primarily on the inner membrane. heterologous expression experiment in reduced the total fatty acid content in seeds but increased unsaturated fatty acids, including oleic, linoleic, and linolenic acids. These findings suggest that promotes fatty acid unsaturation and provides insights into fatty acid metabolism in This study offers a foundation for understanding gene regulation and supports breeding strategies for high-oil varieties.
扁豆的品质，尤其是香气，是商业价值的关键决定因素。脂肪酸作为挥发性香气化合物的前体，在这种品质中起着至关重要的作用。筛选和鉴定其相关基因具有特别重要的意义。本研究利用生物信息学工具在基因组中鉴定出该基因家族的21个成员。在该基因家族中观察到的基因复制事件可能是由自然选择和突变压力驱动的，其中自然选择更为突出。对四个果实发育阶段进行转录组测序、qRT-PCR和脂肪酸谱分析表明，该基因与脂肪酸合成调控密切相关。脂肪酸含量最初较高，但在后期下降，而该基因的表达呈现相反的模式。亚细胞定位表明，该基因主要在内膜上发挥作用。在拟南芥中的异源表达实验降低了种子中的总脂肪酸含量，但增加了不饱和脂肪酸，包括油酸、亚油酸和亚麻酸。这些发现表明，该基因促进脂肪酸的不饱和化，并为扁豆中的脂肪酸代谢提供了见解。本研究为理解该基因调控提供了基础，并支持高油扁豆品种的育种策略。
