基于转录组学和代谢组学解析番茄果实品质形成过程  

Analysis of Tomato Fruit Quality Forming Based on Transcriptomics and Metabolomics

作　　者：苏璐璐 朱文莹 陈旭 王辉[1] 曹依林 王富[1] Su Lulu;Zhu Wenying;Chen Xu;Wang Hui;Cao Yilin;Wang Fu(College of Horticulture,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学园艺学院,山东青岛266109

出　　处：《山东农业科学》2023年第2期9-19,共11页Shandong Agricultural Sciences

基　　金：山东省农业良种工程项目(2020LZGC005);青岛市科技惠民示范引导专项科技特派员行动计划项目(21-1-4-ny-25-nsh);山东省现代农业产业技术体系项目(SDAIT-05);山东省重点研发计划(农业良种工程)项目(2021LZGC018)。

摘　　要：本试验以‘Micro-Tom’番茄为试材,对其绿熟期(GR)、转色期(BR)及红熟期(RR)果实进行转录组学及代谢组学分析。转录组学分析结果表明,GR至RR过程中果实内与可溶性糖相关的磷酸葡萄糖变位酶基因(PGM)、糖原磷酸化酶基因(GPH)等下调,1,4-α-葡聚糖分支酶基因(SBE)、蔗糖合酶基因(SuSy1)等上调;参与抗坏血酸合成途径的GDP-L-半乳糖磷酸化酶基因(GGP)、单脱氢抗坏血酸还原酶基因(MDHAR)一直呈现上调趋势;而参与叶绿素降解、类胡萝卜素合成的多数基因以及与细胞壁代谢相关的众多基因则呈现先上调后下调的趋势;番茄碱生物合成途径GAME家族基因呈先下调后上调的表达模式。代谢组学数据表明,与品质形成有关的D-果糖、古洛糖酸、异柠檬酸、L-谷氨酸和L-天门冬氨酸等在番茄成熟过程中含量呈现持续增加的趋势,L-苹果酸呈下降趋势,L-精氨酸、L-色氨酸、L-蛋氨酸在BR至RR过程中增加明显;槲皮素-3-O-葡萄糖苷、柚皮素在转色期明显增加。综合可见,‘Micro-Tom’番茄果实成熟过程中,可溶性糖、有机酸、氨基酸、黄酮类化合物等代谢物积累及关键基因表达均发生了规律性变化,可初步解析番茄果实品质形成过程。Transcriptomic and metabolomic analyses were conducted on the‘Micro-Tom’fruits at green ripening(GR),break ripening(BR)and red ripening(RR)stages.The transcriptomic analysis results showed that in the process from GR to RR,the phosphoglucomutase(PGM)and glycogen phosphorylase(GPH)genes were down-regulated,and the 1,4-α-glucan branching enzyme(SBE)and sucrose synthase(SuSy1)genes were up-regulated,which were all related to soluble sugar metabolism.The GDP-L-galactose phosphorylase gene(GGP)and monodehydroascorbate reductase gene(MDHAR)involved in ascorbic acid synthesis pathway were up-regulated.Many genes related to chlorophyll degradation,carotenoid synthesis and cell wall metabolism were up-regulated first and then down-regulated.The GAME family genes related to tomato alkaloid biosynthesis pathway were first down-regulated and then up-regulated.The metabonomic analysis results showed that the contents of D-fructose,gulonic acid,isocitric acid,L-glutamate and L-aspartic acid related to quality formation increased continuously during tomato ripening,but the content of L-malic acid decreased;the L-arginine,L-tryptophan and L-methionine increased significantly from BR to RR,and the contents of quercetin-3-O-glucoside and naringin increased significantly from GR to BR.In general,during the fruit ripening process of‘Micro-Tom’,the metabolites such as soluble sugar,organic acids,amino acids and flavonoids and the expression of key genes changed regularly,which could preliminarily parse the forming process of tomato fruit quality.

关 键 词：番茄 转录组学 代谢组学 果实品质 

分 类 号：S641.201[农业科学—蔬菜学] Q78[农业科学—园艺学]