Network analysis of noncoding RNAs in pepper provides insights into fruit ripening control
文献类型： 外文期刊
作者： Zuo, Jinhua 1 ; Wang, Yunxiang 3 ; Zhu, Benzhong 4 ; Luo, Yunbo 4 ; Wang, Qing 1 ; Gao, Lipu 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc,Key Lab Biol &, Minist Agr,Vegetable Res Ctr,Key Lab Urban Agr No, Beijing 100097, Peoples R China
2.Cornell Univ Campus, Boyce Thompson Inst Plant Res, Ithaca, NY 14853 USA
3.Beijing Acad Agr & Forestry Sci, Beijing Acad Forestry & Pomol Sci, Beijing 100093, Peoples R China
4.China Agr Univ, Coll Food Sci & Nutr Engn, Dept Food Biotechnol, Lab Postharvest Mol Biol Fruits & Vegetables, Beijing 100083, Peoples R China
期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）
ISSN： 2045-2322
年卷期： 2019 年 9 卷
页码：
收录情况： SCI
摘要： Pepper is an important vegetable worldwide and is a model plant for nonclimacteric fleshy fruit ripening. Drastic visual changes and internal biochemical alterations are involved in fruit coloration, flavor, texture, aroma, and palatability to animals during the pepper fruit ripening process. To explore the regulation of bell pepper fruit ripening by noncoding RNAs (ncRNAs), we examined their expression profiles; 43 microRNAs (miRNAs), 125 circular RNAs (circRNAs), 366 long noncoding RNAs (IncRNAs), and 3266 messenger RNAs (mRNAs) were differentially expressed (DE) in mature green and red ripe fruit. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses revealed that the targets of the DE ncRNAs and DE mRNAs included several kinds of transcription factors (TFs) (ERF, bHLH,WRKY, MYB, NAC, bZIP, and ARF), enzymes involved in cell wall metabolism (beta-galactosidase, beta-glucosidase, beta-amylase, chitinase, pectate lyase (PL), pectinesterase (PE) and polygalacturonase (PG)), enzymes involved in fruit color accumulation (bifunctional 15-cisphytoene synthase, 9-cis-epoxycarotenoid dioxygenase, beta-carotene hydroxylase and carotene epsilon-monooxygenase), enzymes associated with fruit flavor and aroma (glutamate-1-semialdehyde 2,1-aminomutase, anthocyanin 5-aromatic acyltransferase, and eugenol synthase 1) and enzymes involved in the production of ethylene (ET) (ACO1/ACO4) as well as other plant hormones such as abscisic acid (ABA), auxin (IAA), and gibberellic acid (GA). Based on accumulation profiles, a network of ncRNAs and mRNAs associated with bell pepper fruit ripening was developed that provides a foundation for further developing a more refined understanding of the molecular biology of fruit ripening.
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