Comparative transcriptome and proteome profiles reveal the regulation mechanism of low temperature on garlic greening

文献类型： 外文期刊

第一作者： Lu, Rongrong

作者： Lu, Rongrong;Wang, Xu;Zhao, Wenting;Wang, Pan;Zhao, Shuang;Zhao, Xiaoyan;Wang, Dan;Wang, Xu

作者机构：

关键词： Low temperature stress; Greening; mRNA sequencing; iTRAQ labeling; Glutathione metabolism; Amino acid metabolism; Energy cycle

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 161 卷

页码：

收录情况： SCI

摘要： Garlic stored at low temperature (0???13 ??C) for some times and subsequently crushed and placed at room tem-perature would turn green, while the one stored at high temperature (30 ??C) would not. In order to elucidate the regulatory mechanism of low temperature on garlic greening, transcriptome and proteome profiles of garlic stored at 4 ??C and 30 ??C were explored by RNA-seq and iTRAQ techniques. Principal component analysis showed that garlic at different storage temperatures were of significant differences on both gene and protein levels. 14,381 and 861 differential expression genes (DEGs) and proteins (DEPs) were identified respectively, in which 268 factors were shared according to their joint analysis, including 186 (144) up-regulated genes (proteins) and 82 (124) down-regulated genes (proteins) in comparing garlic stored at 4 ??C with ones at 30 ??C. These 268 factors were mainly attributed to biological process (metabolic process) and molecular function (catalytic ac-tivity, binding) categories by Gene Ontology classification. The KEGG (Kyoto Encyclopedia of Genes and Ge-nomes) pathways enrichment of DEGs and DEPs revealed that GSSG production, GSH degradation, amino acid biosynthesis (cysteine and methionine) and energy metabolism (TCA and HMP cycles) were promoted by low -temperature storage to responding to oxidative stress and prepared for pigment synthesis in garlic. These re-sults provide valuable information for the regulation of garlic greening during processing.

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