茎莴苣F6′H家族基因鉴定及其与鲜切莴苣褐变的关系初探  

Identification of F6′H Family Genes in Stem Lettuce and Preliminary Study on Its Correlation with Browning of Fresh-Cut Lettuce

作　　者：梁园丽 帅良 何纯锋 林德胜 殷菲胧 刘云芬 何妹英 蔡文[1] 廖玲燕 Liang Yuanli;Shuai Liang;He Chunfeng;Lin Desheng;Yin Feilong;Liu Yunfen;He Meiying;Cai Wen;Liao Lingyan(School of Food and Biological Engineering/Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899;College of Chemistry and Food Science,Nanchang Normal University,Nanchang 330032;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]贺州学院食品与生物工程学院/广西康养食品科学与技术重点实验室,广西贺州542899 [2]南昌师范学院化学与食品科学学院,江西南昌330032 [3]大连工业大学食品学院,辽宁大连116034

出　　处：《山东农业科学》2024年第6期7-15,共9页Shandong Agricultural Sciences

基　　金：国家自然科学基金项目(32260611);广西自然科学基金项目(2020GXNSFBA297111);广西高校中青年教师科研基础能力提升项目(2022KY0700);大学生创新创业训练计划项目(S202211838109)。

摘　　要：为深入探究阿魏酰-CoA-6′-羟化酶(feruloyl-CoA 6′-hydroxylase, F6′H)在鲜切莴苣褐变过程中的作用及机制,本研究通过Blastp结合结构域筛选的方法从茎莴苣基因组中搜索鉴定F6′H家族成员,并对其进行生物信息学分析及褐变过程中的表达分析,同时测定了鲜切莴苣贮藏过程中褐变度和总酚含量的变化。结果表明,共鉴定出11个茎莴苣F6′Hs基因,其编码蛋白均为定位于细胞质中的亲水蛋白,氨基酸数在181~840个之间,分子量在20.74~93.35 kDa之间,等电点在5.16~8.36之间,脂肪系数在82.28~102.98之间,不稳定指数为26.13~55.39。鲜切莴苣贮藏过程中LsF6′H9基因明显上调表达,LsF6′H3和LsF6′H11在贮藏4~6 d上调表达,其余基因下调表达或变化较小;褐变度逐渐升高,总酚含量先升高后降低,贮藏6 d时最高。相关性分析结果显示,总酚含量与褐变度呈显著正相关,表明酚类的积累可能是导致鲜切莴苣发生褐变的重要因素;褐变度及总酚含量均与LsF6′H1、LsF6′H2、LsF6′H3、LsF6′H4、LsF6′H9、LsF6′H10和LsF6′H11的表达量呈正相关,特别是总酚含量与LsF6′H9表达量呈极显著正相关,褐变度与LsF6′H9表达量呈显著正相关,表明LsF6′H9可能在鲜切莴苣褐变中扮演重要角色。本研究结果可为深入探究F6′H在鲜切莴苣褐变过程中的作用及机制提供理论依据。In order to further explore the role and mechanism of feruloyl-CoA 6'-hydroxylase1(F6'H)in the browning process of fresh-cut lettuce,the F6'H-related family members were identified from the stem lettuce genome by blastp and domain screening,and the analysis of bioinformatics and expression of these genes were carried out during browning,and the changes of browning degree and total phenolic content of fresh-cut lettuce during storage were determined.The results showed that a total of 11 stem lettuce F6'H genes were identified.All 11 stem lettuce F6'H genes were hydrophilic proteins localized in the cytoplasm,with amino acid numbers ranging from 181~840,protein molecular weights ranging from 20.74~93.35 kD,isoelectric point ranging from 5.16~8.36,fat coefficient ranging from 82.28~102.98,and instability index ranging from 26.13~55.39.There was a significant positive correlation between the total phenolic content and the browning degree of fresh-cut lettuce during storage(P<0.01),indicating that the accumulation of phenols may be an important factor leading to the browning of fresh-cut lettuce.The browning degree and total phenolic content of fresh-cut lettuce were positively correlated with the expression levels of LsF6'H1,LsF6'H2,LsF6'H3,LsF6'H4,LsF6'H9,LsF6'H10 and LsF6'H11 during storage,especially the total phenolic content was significantly positively correlated with the expression levels of LsF6'H3,LsF6'H9 and LsF6'H1(P<0.01),while the browning degree was significantly positively correlated with expression level of LsF6'H9(P<0.01),suggesting that LsF6'H9 might play an important role in the browning of fresh-cut lettuce.This study can provide a theoretical basis for further exploring the role and mechanism of F6'H in the browning process of fresh-cut lettuce.

关 键 词：茎莴苣 F6′H 鲜切褐变 基因表达 总酚含量 相关性分析 

分 类 号：S636.2[农业科学—蔬菜学] Q786[农业科学—园艺学]