Transcriptome and Metabolome Analyses Reveal Complex Molecular Mechanisms Involved in the Salt Tolerance of Rice Induced by Exogenous Allantoin

文献类型： 外文期刊

第一作者： Wang, Juan

作者： Wang, Juan;Li, Yingbo;Wang, Yinxiao;Du, Fengping;Zhang, Yue;Yin, Ming;Zhao, Xiuqin;Xu, Jianlong;Wang, Wensheng;Fu, Binying;Wang, Juan;Yang, Yongqing;Wang, Wensheng;Wang, Wensheng

作者机构：

关键词： allantoin; rice; salt stress; antioxidant; transcriptome; metabolite

期刊名称：ANTIOXIDANTS （ 影响因子：7.675； 五年影响因子：7.886 ）

ISSN：

年卷期： 2022 年 11 卷 10 期

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收录情况： SCI

摘要： Allantoin is crucial for plant growth and development as well as adaptations to abiotic stresses, but the underlying molecular mechanisms remain unclear. In this study, we comprehensively analyzed the physiological indices, transcriptomes, and metabolomes of rice seedlings following salt, allantoin, and salt + allantoin treatments. The results revealed that exogenous allantoin positively affects the salt tolerance by increasing the contents of endogenous allantoin with antioxidant activities, increasing the reactive oxygen species (ROS)-scavenging capacity, and maintaining sodium and potassium homeostasis. The transcriptome analysis detected the upregulated expression genes involved in ion transport and redox regulation as well as the downregulated expression of many salt-induced genes related to transcription and post-transcriptional regulation, carbohydrate metabolism, chromosome remodeling, and cell wall organization after the exogenous allantoin treatment of salt-stressed rice seedlings. Thus, allantoin may mitigate the adverse effects of salt stress on plant growth and development. Furthermore, a global metabolite analysis detected the accumulation of metabolites with antioxidant activities and intermediate products of the allantoin biosynthetic pathway in response to exogenous allantoin, implying allantoin enhances rice salt tolerance by inducing ROS scavenging cascades. These results have clarified the transcript-level and metabolic processes underlying the allantoin-mediated salt tolerance of rice.

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