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Comparative transcriptome analysis of two contrasting wolfberry genotypes during fruit development and ripening and characterization of the LrMYB1 transcription factor that regulates flavonoid biosynthesis

文献类型： 外文期刊

作者： Wang, Cuiping 1 ; Dong, Yan 3 ; Zhu, Lizhen 1 ; Wang, Libin 4 ; Yan, Li 1 ; Wang, Mengze 1 ; Zhu, Qiang 1 ; Nan, Xiongxio 1 ;

作者机构： 1.Ningxia Forestry Inst, State Key Lab Seedling Bioengn, Yinchuan 750004, Ningxia, Peoples R China

2.Ningxia Acad Agr & Forestry Sci, Agri Biotechnol Res Ctr, Yinchuan 750002, Ningxia, Peoples R China

3.Chinese Acad Agr Sci, Natl Wheat Improvement Ctr, Inst Crop Sci, Beijing 100081, Peoples R China

4.Ningxia Med Univ, Gen Hosp, Biochip Res Ctr, Yinchuan 750004, Ningxia, Peoples R China

关键词： Lycium barbarum; L; ruthenicum; Illumina sequencing; Anthocyanin synthesis; Sugar metabolism; MYB transcription factor

期刊名称：BMC GENOMICS （ 影响因子：3.969； 五年影响因子：4.478 ）

ISSN： 1471-2164

年卷期： 2020 年 21 卷 1 期

页码：

收录情况： SCI

摘要： Background Lycium barbarum and L. ruthenicum have been used as traditional medicinal plants in China and other Asian counties for centuries. However, the molecular mechanisms underlying fruit development and ripening, as well as the associated production of medicinal and nutritional components, have been little explored in these two species. Results A competitive transcriptome analysis was performed to identify the regulators and pathways involved in the fruit ripening of red wolfberry (L. barbarum) and black wolfberry (L. ruthenicum) using an Illumina sequencing platform. In total, 155,606 genes and 194,385 genes were detected in red wolfberry (RF) and black wolfberry (BF), respectively. Of them, 20,335, 24,469, and 21,056 genes were differentially expressed at three different developmental stages in BF and RF. Functional categorization of the differentially expressed genes revealed that phenylpropanoid biosynthesis, flavonoid biosynthesis, anthocyanin biosynthesis, and sugar metabolism were the most differentially regulated processes during fruit development and ripening in the RF and BF. Furthermore, we also identified 38 MYB transcription factor-encoding genes that were differentially expressed during black wolfberry fruit development. Overexpression of LrMYB1 resulted in the activation of structural genes for flavonoid biosynthesis and led to an increase in flavonoid content, suggesting that the candidate genes identified in this RNA-seq analysis are credible and might offer important utility. Conclusion This study provides novel insights into the molecular mechanism of Lycium fruit development and ripening and will be of value to novel gene discovery and functional genomic studies.

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