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Genome-Wide Investigation of BAM Gene Family in Annona atemoya: Evolution and Expression Network Profiles during Fruit Ripening

文献类型： 外文期刊

作者： Wang, Luli 1 ; Gu, Shuailei 1 ; Jing, Minmin 1 ; Li, Dongliang 1 ; Dai, Xiaohong 1 ; Chen, Zhihui 1 ; Chen, Jingjing 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Key Lab Trop Fruit Biol, Minist Agr & Rural Affairs, Zhanjiang 524091, Peoples R China

2.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Key Lab Hainan Prov Postharvest Physiol & Technol, Zhanjiang 524091, Peoples R China

关键词： fruit ripening; beta-amylase proteins; Annona atemoya

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.6； 五年影响因子：6.2 ）

ISSN： 1661-6596

年卷期： 2023 年 24 卷 13 期

页码：

收录情况： SCI

摘要： beta-amylase proteins (BAM) are important to many aspects of physiological process such as starch degradation. However, little information was available about the BAM genes in Annona atemoya, an important tropical fruit. Seven BAM genes containing the conservative domain of glycoside hydrolase family 14 (PF01373) were identified with Annona atemoya genome, and these BAM genes can be divided into four groups. Subcellular localization analysis revealed that AaBAM3 and AaBAM9 were located in the chloroplast, and AaBAM1.2 was located in the cell membrane and the chloroplast. The AaBAMs belonging to Subfamily I contribute to starch degradation have the higher expression than those belonging to Subfamily II. The analysis of the expression showed that AaBAM3 may function in the whole fruit ripening process, and AaBAM1.2 may be important to starch degradation in other organs. Temperature and ethylene affect the expression of major AaBAM genes in Subfamily I during fruit ripening. These expressions and subcellular localization results indicating beta-amylase play an important role in starch degradation.

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