Transcriptome analysis around the onset of strawberry fruit ripening uncovers an important role of oxidative phosphorylation in ripening
| Autor: | Yuan-Yue Shen, Qing-Hua Wang, Yu-Zhong Li, Jia-Xuan Guo, Miao Zhang, Cheng Zhao |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Down-Regulation Pyruvate Dehydrogenase Complex Oxidative phosphorylation Carbohydrate metabolism Genes Plant 01 natural sciences Fragaria Models Biological Article Oxidative Phosphorylation Plant Viruses Transcriptome 03 medical and health sciences Gene Expression Regulation Plant Botany Cluster Analysis Gene Silencing RNA Messenger Plant Proteins Regulation of gene expression Multidisciplinary biology Chemistry Pigmentation Sequence Analysis RNA Gene Expression Profiling food and beverages Gene Expression Regulation Developmental Ripening Metabolism biology.organism_classification Pyruvate dehydrogenase complex Cell biology 030104 developmental biology Fruit Plant hormone 010606 plant biology & botany |
| Zdroj: | Scientific Reports |
| ISSN: | 2045-2322 |
| Popis: | Although much progress has been made towards understanding the ripening of non-climacteric fruit using the strawberry as a model plant, the defined molecular mechanisms remain unclear. Here, RNA-sequencing was performed using four cDNA libraries around the onset of ripening, and a total of 31,793 unigenes and 335 pathways were annotated including the top five pathways, which were involved in ribosome, spliceosome, protein processing, plant-pathogen interaction and plant hormone signaling, and the important DEGs related to ripening were annotated to be mainly involved in protein translation and processing, sugar metabolism, energy metabolism, phytohormones, antioxidation, pigment and softening, especially finding a decreased trend of oxidative phosphorylation during red-coloring. VIGS-mediated downregulation of the pyruvate dehydrogenase gene PDHE1α, a key gene for glycolysis-derived oxidative phosphorylation, could inhibit respiration and ATP biosynthesis, whilst promote the accumulation of sugar, ABA, ETH, and PA, ultimately accelerating the ripening. In conclusion, our results demonstrate that a set of metabolism transition occurred during green-to-white-to-red stages that are coupled with more-to-less DEGs, and the oxidative phosphorylation plays an important role in the regulation of ripening. On the basis of our results, we discuss an oxidative phosphorylation-based model underlying strawberry fruit ripening. |
| Databáze: | OpenAIRE |
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