番茄类胡萝卜素降解关键基因筛选  

Identification of the Key Genes for the Carotenoids Degradation in Tomatoes(Solanum lycopersicum)

作　　者：程国亭 李同政 闫珑文 常海飞[1] 王延峰[1] 梁燕[3] CHENG Guoting;LI Tongzheng;YAN Longwen;CHANG Haifei;WANG Yanfeng;LIANG Yan(Shaanxi Key Laboratory of Chinese Jujube,College of Life Science,Yan'an University,Yan'an,Shaanxi 716000,China;Yan'an Keyu Agricultural Technology Co.,Ltd,Yan'an,Shaanxi 716000,China;College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]延安大学陕西省红枣重点实验室,延安大学生命科学学院,陕西延安716000 [2]延安科育农业科技有限公司,陕西延安716000 [3]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北植物学报》2023年第10期1674-1682,共9页Acta Botanica Boreali-Occidentalia Sinica

基　　金：陕西省自然科学基础研究一般项目(青年)(2022JQ-177);陕西省科技厅乡村振兴科技专项(2023-XCZX-23);陕西省教育厅服务地方专项(22JC061-177);陕西省红枣重点实验室项目(sxhzdsys-zj21-02);延安市科技局揭榜制计划项目(2022SLJBZ-009);延安大学博士科学研究启动项目(YDBK2021-05)。

摘　　要：类胡萝卜素衍生挥发物是番茄重要的芳香物质,对番茄风味非常重要。类胡萝卜素衍生挥发物代谢复杂,为筛选调控其合成的关键基因,研究以90个番茄自交系中香气寡淡的TI4001和香气浓郁的CI1005为材料,通过实时定量PCR分析了番茄类胡萝卜素裂解双加氧酶(SlCCDs)基因在不同组织及不同发育期果实中的表达量,高效液相色谱测定番茄果实不同成熟期类胡萝卜素含量,顶空固相微萃取—气相色谱—质谱联用测定番茄果实不同成熟期挥发物的含量。发现在7个SlCCDs基因中,SlCCD1A和SlCCD1B基因在番茄果实中表达量最高,且随着果实发育成熟表达量显著升高。果实中类胡萝卜素及其衍生挥发物含量也显著升高。SlCCD1A和SlCCD1B基因表达量与类胡萝卜素及其衍生挥发物含量之间极显著正相关。推测SlCCD1A和SlCCD1B基因是裂解类胡萝卜素合成挥发物的关键基因。Carotenoids derived volatiles are important aromatic substances of tomato fruits,which are very important for tomato flavor.The metabolism of carotenoids derived volatiles are complex.In order to select the key genes regulating the synthesis of carotenoids derived volatiles,we used tomato inbred line TI4001 with the weakest aroma and CI1005 with the strongest aroma as materials from 90 inbred lines in this study.The expression of the carotenoids cleavage dioxygenase genes(SlCCDs)were analyzed in different tissues and fruits at different development stages by real-time quantitative PCR technique.The contents of carotenoids were tested in fruits by high performance liquid chromatography at different ripening stages.The volatiles contents of tomato fruits were tested by headspace solid phase microextraction-gas chromatography-mass spectrometry technology at different ripening stages.It was found that the SlCCD1A and SlCCD1B genes had the highest expression levels in tomato fruits,and the expression levels increased significantly with the fruit ripening.The contents of carotenoids and their derived volatiles also increased significantly.There was a significantly positively correlation among the expression levels of SlCCD1A and SlCCD1B genes with the contents of carotenoids and their derived volatiles.It was speculated that SlCCD1A and SlCCD1B genes would be the key genes to cleavage carotenoids to synthesis volatiles.

关 键 词：番茄 类胡萝卜素 类胡萝卜素裂解双加氧酶 降异戊二烯 挥发物 

分 类 号：Q781[生物学—分子生物学] S641.2[农业科学—蔬菜学]