Identification of fungus-responsive cis-acting element in the promoter of Brassica juncea chitinase gene, BjCHI1
文献类型: 外文期刊
第一作者: Gao, Ying
作者: Gao, Ying;Zan, Xin-Li;Wu, Xue-Feng;Jia, Shuang-Wei;Zhao, Kai-Jun;Zan, Xin-Li;Chen, Yu-Ling;Yao, Lei
作者机构:
关键词: Inducible promoter;cis-Acting element;Fungal elicitor;Transient expression;W-box-like
期刊名称:PLANT SCIENCE ( 影响因子:4.729; 五年影响因子:5.132 )
ISSN: 0168-9452
年卷期: 2014 年 215 卷
页码:
收录情况: SCI
摘要: Chitinases are a group of pathogenesis-related proteins. The Brassica juncea chitinase gene BjCHI1 is highly inducible by pathogenic fungal infection, suggesting that the promoter of BjCHI1 might contain specific cis-acting element responsive to fungal attack. To identify the fungus-responsive element in BjCHI1 promoter (BjC-P), a series of binary plant transformation vectors were constructed by fusing the BjC-P or its deletion-derivatives to p-glucuronidase (GUS) reporter gene. Expression of the GUS reporter gene was systematically assayed by a transient gene expression system in Nicotiana benthamiana leaves treated with fungal elicitor Hexa-N-Acetyl-Chitohexaose, as well as in transgenic Arabidopsis plants inoculated with fungus Botrytis cinerea. The histochemical and quantitative GUS assays showed that the W-boxlike element (GTAGTGACTCAT) in the region (-668 to -657) was necessary for the fungus-response, although there were another five W-box-like elements in BjC-P. In addition, gain-of-function analysis demonstrated that the fragment (-409 to -337) coupled to the W-box-like element was needed for full magnitude of the fungal induction. These results revealed the existence of a novel regulation mechanism of W-box-like element involved in plant pathogenic resistance, and will benefit the potential application of BjC-P in engineering crops. (C) 2013 Elsevier Ireland Ltd. All rights reserved.
分类号:
- 相关文献
作者其他论文 更多>>
-
Whole genome re-sequencing to reveal genetic diversity and to develop snp array in common tobacco
作者:Jiao, Fangchan;Wu, Xingfu;Song, Zhongbang;Chen, Xuejun;Li, Yongping;Li, Tianbao;Gao, Lifeng;Gao, Ying;Sun, Congwei
关键词:Genetic diversity; Genetic transmission; Genome re-sequencing;
Nicotiana tabacum ; SNP array Nt660YN -
Sustained-release effect of eggshell powder microcapsules on lavender essential oil
作者:Zhang, Ziwei;Gao, Ying;Huo, Jiaying;Li, Shugang;Liu, Yanlong;Dong, Shijian;Liu, Liya;Liu, Yanlong
关键词:Eggshell powder; Microcapsules; Lavender essential oil; Sustained-release characteristics; Antioxidant stability
-
Encapsulation of EGCG by whey protein isolate and (3-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
作者:Xie, Hujun;Wang, Han;Huang, Min;Li, Hao;Jiao, Qingbo;Ren, Gerui;Gao, Ying;Cao, Qing-Qing;Xu, Yong-Quan;Xie, Hujun;Huang, Min;Ren, Gerui
关键词:Encapsulation; Sustained-release; EGCG; WPI; (3-CD; Bitter and astringent taste
-
Determination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS
作者:Li, Guangneng;Zhang, Jianyong;Gao, Ying;Deng, Yuliang;Yin, Junfeng;Li, Guangneng;Niu, Debao;Cui, Hongchun
关键词:Black tea; alpha-Glucosidase; Inhibitor; Affinity ultrafiltration; Theasinensin A; Catechin; Inhibition mechanism
-
Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves
作者:Li, Yuan-Chao;Fu, Yan-Qing;Gao, Ying;Wang, Jie-Qiong;Chen, Jian-Xin;Xu, Yong-Quan;Li, Yuan-Chao;Jin, Shan;Xu, Yong-Quan;Liu, Yanglong
关键词:Abandon-plucked tea; Dynamic extraction; Enzyme treatment; Green tea juice
-
Improving the Surface Color and Delaying Softening of Peach by Minimizing the Harmful Effects of Ethylene in the Package
作者:Zhou, Hongsheng;Zhang, Yingtong;Ling, Jun;Li, Pengxia;Zhou, Hongsheng;Zhao, Jing;Gao, Ying;Zhou, Qian;Zhou, Hongsheng;Ma, Siyu;Huang, Wen
关键词:peach; modified atmosphere packaging; ethylene absorbent; firmness; anthocyanin
-
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
作者:Deng, Sihan;Cao, Qing-Qing;Gao, Ying;Chen, Jian-Xin;Wang, Fang;Yin, Jun-Feng;Xu, Yong-Quan;Deng, Sihan;Wu, Weiwei;Sun, Weijiang;Zou, Qian;Xu, Fangxiang;Cao, Xuefeng
关键词:Brewing temperature; Metabolomics; Taste addition experiment; Molecular docking; Umami synergy