不同砂梨果实中糖酸含量及代谢相关基因表达分析

发布时间：2018-11-17 07:32

【摘要】：【目的】探讨糖酸含量对梨果实口感的影响,并找出砂梨果实发育过程中可能的糖酸代谢关键基因。【方法】使用高效液相色谱仪对4个不同类型的砂梨果实中主要糖酸含量进行分析,从梨基因组注释数据中检索并分离获得糖酸代谢密切相关的基因家族,并使用‘雪青’梨转录组数据对这些基因家族在果实不同发育时期进行表达分析。【结果】‘翠冠’梨中糖含量高,‘1-8-34’梨酸含量高。口感偏酸的‘新酥’梨和‘1-8-34’果实中的总糖含量与口感偏甜的‘金二十世纪’梨差异不显著。研究共分离获得糖酸代谢密切相关的10个基因家族共44成员,其中23个成员在不同果实发育时期发生表达。2个蔗糖磷酸合成酶(SPS1和SPS2)、1个磷酸烯醇式丙酮酸羧化酶(PEPC3)和2个苹果酸脱氢酶(MDH3和MDH4)在梨果实成熟期均表现出较高表达量。【结论】梨果实口感酸的主要原因是果肉中酸含量高。SPS1,SPS2,PEPC3,MDH3和MDH4在梨果实糖酸合成中起关键作用。
[Abstract]:[objective] to study the effect of sugar and acid content on the taste of pear fruit. The key genes of sugar and acid metabolism in the fruit development of sand pear were identified. [methods] the main sugar and acid contents in four different types of sand pear fruits were analyzed by high performance liquid chromatography (HPLC). A family of genes closely related to glucose and acid metabolism was obtained from the genome annotation data of pear. The transcriptional data of 'Xueqing' pear were used to analyze the expression of these genes at different stages of fruit development. [results] 'Cuiguan' pear had high sugar content and high '1-8-34' piriic acid content. There was no significant difference between the total sugar content of 'new crisp' pear and'1-8-34 'fruit and that of' Jin century 'pear with a sweet taste. A total of 44 members of 10 gene families closely related to glycometabolism were isolated, 23 of which were expressed in different fruit development stages. 2 sucrose phosphate synthase (SPS1 and SPS2) were obtained. One phosphoenolpyruvate carboxylase (PEPC3) and two malate dehydrogenase (MDH3 and MDH4) showed high expression in pear fruit at maturity stage. [conclusion] the main reason for the acidity of pear fruit is the high acid content in pulp. SPS1,SPS2,PEPC3, MDH3 and MDH4 play a key role in the synthesis of sugar and acid in pear fruit.
【作者单位】：上海农业科学院林木果树研究所·上海市设施园艺技术重点实验室;浙江大学园艺系·农业部园艺植物生长发育与品质调控重点开放实验室;
【基金】：上海市果业产业技术体系(沪农科产字(2014)第7号)
【分类号】：S661.2

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