Spatio-temporally expressed sorbitol transporters cooperatively regulate sorbitol accumulation in pear fruit
| Autor: | Kaijie Qi, Cai-Yun Yu, Chen Wu, Huping Zhang, Shaoling Zhang, Chao Gu, Ruo-Fan Wu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine Sucrose Plant Science Fructose Biology 01 natural sciences Pyrus 03 medical and health sciences chemistry.chemical_compound Genetics Metabolome Sorbitol Food science Sugar Abscisic acid PEAR Gene Expression Profiling food and beverages Membrane Transport Proteins General Medicine Sweetness carbohydrates (lipids) Plant Leaves 030104 developmental biology Glucose chemistry Fruit Transcriptome Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | Plant science : an international journal of experimental plant biology. 303 |
| ISSN: | 1873-2259 |
| Popis: | Sorbitol is the primary substrate translocated from source to sink in pear species. Among the many sorbitol transporters (SOTs), some are known to be involved in sorbitol accumulation in fruit; however, their particular roles are unclear. In this study, we examined the transcriptome and metabolome of a variety of pear samples from six time points to identify those SOTs. Similar to previous studies, sorbitol and sucrose differed significantly between the leaf and fruit, and sorbitol was consistently observed at higher concentrations at all time points. Interestingly, we found that sorbitol accumulation in pear fruit was cooperatively mediated by SOT3, SOT6/20, SOT19/21, and SOT22. In particular, the up-regulated SOT6/20 and SOT19/21 in fruit under 1 mg L-1 abscisic acid and 10 mg L-1 indole acetic acid treatments, respectively, resulted in an increased sorbitol concentration. In addition, sorbitol concentration showed positive correlations to fructose and glucose concentrations, indicating a role for sorbitol in the determination of fruit sweetness. Together with the deduced process of sugar biosynthesis, transport, conversion, and accumulation in pear, our study provides a foundation for further research into sugar accumulation processes in pear fruit, contributing to the improvement of fruit quality. |
| Databáze: | OpenAIRE |
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