Calmodulin-binding protein CBP60g functions as a negative regulator in Arabidopsis anthocyanin accumulation
文献类型： 外文期刊
第一作者： Zou, Bo
作者： Zou, Bo;Wan, Dongli;Li, Ruili;Han, Xiaomin;Li, Guojing;Wang, Ruigang;Wan, Dongli;Li, Ruili;Han, Xiaomin
作者机构：
期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）
ISSN： 1932-6203
年卷期： 2017 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Anthocyanins, a kind of flavonoid, normally accumulate in the flowers and fruits and make them colorful. Anthocyanin accumulation is regulated via the different temporal and spatial expression of anthocyanin regulatory and biosynthetic genes. CBP60g, a calmodulin binding protein, has previously been shown to have a role in pathogen resistance, drought tolerance and ABA sensitivity. In this study, we found that CBP60g repressed anthocyanin accumulation induced by drought, sucrose and kinetin. The expression pattern of CBP60g was in accordance with the anthocyanin accumulation tissues. Real-time qPCR analysis revealed that the anthocyanin biosynthetic genes CHS, CHI and DFR, as well as two members of MBW complex, PAP1, a MYB transcription factor, and TT8, a bHLH transcription factor, were down regulated by CBP60g.
分类号：
- 相关文献
作者其他论文 更多>>
-
Effects of Candida sake on the quality of dry-aged beef: Integrated analysis of flavoromics, metabolomics, and microbiomics
作者：Gao, Xiaoguang;Liu, Yinchu;Liu, Yinchu;Zang, Mingwu;Yang, Yiran;Sun, Baozhong;Zou, Bo;Zhang, Songshan;Xie, Peng;Liu, Xiaochang
关键词：Candida sake; Microbiota; Metabolites; Bioactive compounds; Dry-aged beef
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts
作者：Yu, Haojie;Liu, Xiaochang;Zhang, Songshan;Lei, Yuanhua;Zou, Bo;Xie, Peng;Sun, Baozhong;Zang, Mingwu
关键词：Carcasses and cuts; organic acids; antibacterial mechanism; cold sterilization methods; application
-
Rambutan peel polyphenols improve color and texture of ground pork: Identification, antioxidant and bacteriostatic function, and molecular docking
作者：Zou, Bo;Liu, Xiaochang;Zang, Mingwu;Zhang, Yingyao;Dai, Ruitong
关键词：Rambutan peel; Polyphenols; Ground pork; Antioxidant; Bacteriostasis
-
The hypoglycemic effect of mulberry (Morus atropurpurea) fruit lacking fructose and glucose by regulation of the gut microbiota
作者：Wang, Ya-Ting;Wu, Ji-Jun;Yu, Yuan-Shan;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Xu, Yu-Juan;Hu, Teng-Gen;Wang, Ya-Ting;Wu, Hong;Yu, Yuan-Shan;Yu, Yuan-Shan;Zou, Bo;Xu, Yu-Juan;Hu, Teng-Gen
关键词：
-
Digital literacy and the rural cooking energy transition: Evidence from rural China
作者：Lu, Hongwei;Li, Guojing;Luo, Qiyou;Gao, Mingjie;Li, Tingting
关键词：Digital literacy; Clean cooking fuels; SDG7; Green development; Energy transition
-
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
作者：Xie, Daiqin;Xie, Daiqin;Rong, Haozhao;Xu, Yujuan;Yu, Yuanshan;Zou, Bo;Dai, Fanwei;Li, Lu;Peng, Jian;Cheng, Lina;Rong, Haozhao
关键词：Litchi; Electrostatic field thawing; Nutritional quality; Flavor
