Transcriptomic Analysis Provides Insights into Foliar Zinc Application Induced Upregulation in 2-Acetyl-1-pyrroline and Related Transcriptional Regulatory Mechanism in Fragrant Rice
文献类型: 外文期刊
第一作者: Bao, Gegen
作者: Bao, Gegen;He, Longxin;Tang, Xiangru;Bao, Gegen;Wan, Xiaorong;Zhou, Qi;Li, Shengyu;Bao, Gegen;He, Longxin;Tang, Xiangru;Ashraf, Umair;Wang, Chunling
作者机构:
关键词: fragrant rice; 2-acetyl-1-pyrroline; foliar zinc application; transcription factors; gene
期刊名称:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ( 影响因子:5.279; 五年影响因子:5.269 )
ISSN: 0021-8561
年卷期: 2021 年 69 卷 38 期
页码:
收录情况: SCI
摘要: The involvement of zinc (Zn) in terms of aroma formation has been rarely investigated. This study shows that the regulation of 2-acetyl-1-pyrroline (2AP) biosynthesis was evaluated in two different rice cultivars under foliar Zn application. The results showed that the 2AP and Zn contents in leaves and grains were improved substantially under foliar Zn application. The 2AP content was positively related to the expression PSCS2 gene, contents of proline, 1-pyrroline, and Delta 1-pyrroline-5-carboxylate (PSC), and the activity of pyrroline-5-carboxylate synthase (PSCS) under Zn application in fragrant rice. Multiple transcription factors (TFs) were differently expressed, such as bZIPs, NACs, and MYBs, to play a role under Zn treatments in fragrant rice, suggesting the crucial role of 46 differently expressed TFs in 2AP improvements in fragrant rice. Furthermore, this study showed that the optimal foliar Zn application at a concentration of 30 mg L-1 could increase the 2AP content of aromatic rice and keep the yield stable or increase the yield. TFs were involved in regulating to promote the 2AP formation in aromatic rice under the foliar Zn application. However, the relationship between 2AP biosynthesis pathway genes and TFs in fragrant rice remains to be further studied.
分类号:
- 相关文献
作者其他论文 更多>>
-
Utilization of hyaluronic acid to improve Mozzarella cheese: Composition, texture, microstructure, and pizza baking properties
作者:Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu;Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu
关键词:Hyaluronic acid; Mozzarella cheese; Physicochemical; Microstructure; Pizza bake
-
Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology
作者:Yuan, Binhong;Zheng, Chang;Yue, Yang;Zhou, Qi;Yuan, Binhong;Zhou, Qi
关键词:Sensory intensity; Flaxseed oil; Aroma dilution analysis; Odor activity values; Aroma recombination and omission; Key aroma compounds
-
Ecological drivers shaping mainstem and tributary fish communities in the upper Jinsha River, southeastern Qinghai-Tibet Plateau
作者:Lin, Pengcheng;Xia, Zhijun;Wang, Chunling;Chang, Tao;Gao, Xin;Lin, Pengcheng;Wu, Xinghua;Fujiwara, Masami;Ma, Baoshan
关键词:Community assembly; Environmental filtering; Dispersal limitation; Qinghai-Tibet Plateau
-
Chromosome-level genome assembly of a critically endangered species Leuciscus chuanchicus
作者:Wang, Qi;Zhou, Qi;Liu, Hongyan;Li, Jiongtang;Jiang, Yanliang
关键词:
-
Identification of a key peptide cyclase for novel cyclic peptide discovery in Pseudostellaria heterophylla
作者:Qin, Xianjin;Wang, Fengjiao;Xie, Dejin;Zhou, Qi;Li, Wei;Lin, Sheng;Lin, Wenxiong;Li, Wei
关键词:orbitides; tailoring gene; RiPPs; VIGS; synthetic biology; Pseudostellaria heterophylla; heterologous expression
-
Anti-colorectal cancer effect of total minor ginsenosides produced by lactobacilli transformation of major ginsenosides by inducing apoptosis and regulating gut microbiota
作者:Shen, Yunjiao;Gao, Yansong;Yang, Ge;Zhao, Zijian;Zhao, Yujuan;Gao, Lei;Li, Shengyu;Shen, Yunjiao
关键词:ginsenoside; lactic acid bacteria; minor ginsenosides; apoptosis; anti-cancer; gut microbiota
-
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
作者:Xiang, Xiaofeng;Wang, Kai;Wang, Fuwei;Yang, Qinqin;Wang, Qiang;Xiang, Xiaofeng;Wang, Kai;Wang, Qiang;Huang, Jie;Zhou, Qi
关键词:Beef tallow; Aroma precursor; Enzymatic hydrolysis; Smelting process; Fatty acids