Transcriptome and Proteome Reveal Heat Shock Promotes Haploid Induction Rate via Activating ABA Signal Transduction in Watermelon
文献类型: 外文期刊
第一作者: Gong, Shiqi
作者: Gong, Shiqi;Tang, Bingqian;Dai, Yujuan;Sun, Xiangyu;Song, Huijuan;Xiong, Cheng;Yang, Hongbo;Dai, Sihui;Sun, Xiaowu;Zou, Tian;Sun, Longjun;Liu, Guang;Zhu, Shengxiu
作者机构:
关键词: watermelon; haploid; heat shock; transcriptome; proteome
期刊名称:AGRONOMY-BASEL ( 影响因子:3.4; 五年影响因子:3.8 )
ISSN:
年卷期: 2025 年 15 卷 5 期
页码:
收录情况: SCI
摘要: Haploid breeding technology has advantages in terms of saving time and reducing labor intensity and costs. However, the low induction rate limits the application of this technology. Previous researchers found that heat shock can increase the rate of Embryo-like structures (ELSs) induction. However, molecular mechanisms underlying heat-shocked haploid induction remain poorly understood. In the current study, unfertilized ovules of watermelon were subjected to heat shock for 0-5 days and conducted transcriptomics sequencing and DIA-based proteomics sequencing. Results indicated that, in contrast to the non-heat-shock condition, the expression level of protein phosphatase 2C (PP2C), a negative regulator in abscisic acid (ABA) signal transduction pathway, was repressed, and the expression level of Sucrose-non-fermenting 1-related protein kinases (SnRK2) was activated. The activated SnRK2s are enabled to promote the accumulation of storage substances in ovules. Through analysis, the expression of many genes involved in the biosynthesis of unsaturated fatty acids and amino acids has indeed been upregulated. In conclusion, our findings demonstrate that heat shock promotes the accumulation of storage substances in unfertilized ovules by activating the signal transduction process of ABA, which correspondingly increases ELSs induction rate.
分类号:
- 相关文献
作者其他论文 更多>>
-
Optimization and application of induction technology of double haploid in pumpkin (Cucurbita moschata D.)
作者:Min, Ziyang;Chen, Shuitian;Li, Yongqi;Han, Xiaoxia;Hu, Xinjun;Wu, Qi;Min, Ziyang;Wu, Qi;Li, Yongqi;Han, Xiaoxia;Hu, Xinjun;Zou, Tian;Li, Jiajia
关键词:Pumpkin; Macrospore; Haploid; Identification
-
Melatonin treatment delayed fruit softening by regulating postharvest carbohydrate metabolism of hami melon
作者:Wang, Yue;Zhang, Weida;Li, Lingling;Yang, Wanting;Liu, Yuxing;Guo, Minrui;Chen, Guogang;Wang, Yue;Zhang, Weida;Li, Lingling;Yang, Wanting;Liu, Yuxing;Guo, Minrui;Chen, Guogang;Liu, Guang;Jiang, Li
关键词:Shelf life; Cell wall; Sugar metabolism; Sucrose metabolism; Melon
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者:Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词:Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者:Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词:Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者:Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词:Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
作者:Zeng, Jiarui;Wang, Zhiming;Liu, Guang;Jia, Xuchao;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Zhang, Yan;Tang, Xiaojun;Deng, Yuanyuan;Zhang, Mingwei;Liu, Dong
关键词:Black rice; Stepwise fermentation; Yogurt; LAB distribution; LAB viability; Texture quality
-
Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing
作者:Luo, Lijuan;Li, Ping;Deng, Yuanyuan;Liu, Guang;Zhang, Yan;Tang, Xiaojun;Zhou, Pengfei;Zhao, Zhihao;Zhang, Mingwei;Luo, Lijuan
关键词:Deamidated pea protein isolate; High internal phase emulsions; 3D printing; Rheological properties; Lipid digestion