不同葡萄种质果皮中香气物质含量及基因表达的差异分析  

Differential Analysis of Aroma Substance Content and Gene Expression in the Berry Skins of Different Grape Germplasms

作　　者：徐梦雨 王佳洋 王江波[2] 唐雯 陈一恒 上官凌飞[1] 房经贵[1] 卢素文 XU MengYu;WANG JiaYang;WANG JiangBo;TANG Wen;CHEN YiHeng;SHANGGUAN LingFei;FANG JingGui;LU SuWen(College of Horticulture,Nanjing Agricultural University,Nanjing 210095;College of Plant Science,Tarim University,Alar 843300,Xinjiang)

机构地区：[1]南京农业大学园艺学院,南京210095 [2]塔里木大学植物科学学院,新疆阿拉尔843300

出　　处：《中国农业科学》2024年第13期2635-2650,共16页Scientia Agricultura Sinica

基　　金：国家自然科学基金(32372671);中央高校基本科研业务费专项资金(KYLH2024010)。

摘　　要：【目的】探究不同葡萄种质成熟期果皮中挥发性香气物质种类、含量及相关基因表达量的差异,为葡萄挥发性香气物质代谢调控机制的解析及香气资源的充分利用提供参考依据。【方法】本研究采用气相色谱-质谱联用技术(GC-MS),对13个葡萄种质果皮中挥发性香气物质的种类和含量进行鉴定;通过Illumina高通量测序平台,对其全基因组转录水平进行分析。【结果】13个葡萄种质中共检测出154种挥发性香气物质,主要包括醛类、酯类、萜类等化合物。果皮中挥发性香气物质含量最高的种质是‘巨峰’,最低的种质是‘赤霞珠’。‘巨峰’和‘小味儿多’果皮中挥发性香气物质含量最多的是酯类化合物,而其他种质果皮中含量最多的是醛类化合物。正己醛、辛酸乙酯、芳樟醇等12种特征香气物质对葡萄果皮香气贡献较大。主成分分析结果显示,‘巨峰’‘无核白葡萄’‘红地球’与其他种质果皮中挥发性香气物质差异较大。转录组分析结果显示,不同种质间的差异表达基因数量存在较大差异。差异表达基因在亚油酸代谢、α-亚麻酸代谢、苯丙氨酸代谢、酪氨酸代谢和单萜生物合成等途径上显著富集。脂氧合酶(LOX)、醇酰基转移酶(AMAT)、脱氧-d-木酮糖-5-磷酸还原异构酶(DXS)、乙醇脱氢酶(ADH)等基因的表达与香气化合物的含量高度相关。转录因子WRKY7、WRKY28、ARF4和ARF22是葡萄香气合成的潜在调控因子。【结论】不同葡萄种质果皮中香气物质含量及相关基因表达量差异较大,多组学联合分析结果可为进一步研究葡萄挥发性香气物质合成机制提供参考。【Objective】This study aimed to explore the differences in the types,content,and related gene expression levels of volatile aroma compounds in the mature grape skins of different grape germplasms,so as to provide a reference basis for the analysis of the metabolic regulation mechanism of grape volatile aroma substances and the full utilization of aroma resources.【Method】In this study,GC-MS was used to identify the types and content of volatile aroma substances in the pericarp of 13 grape germplasms.The transcriptional level of the entire genome was also analyzed by using Illumina high-throughput sequencing platform.【Result】A total of 154 volatile aroma substances were detected in the 13 grape germplasms,mainly including aldehydes,esters,terpenoids and other compounds.The germplasm with the highest content of volatile aroma substances in the skin was Kyoho,while the lowest was Cabernet Sauvignon.Esters were the most abundant volatile aroma substances in the skins of Kyoho and Petit Verdot,while aldehydes were the most abundant volatile aroma substances in the other germplasms skins.Twelve characteristic aroma substances such as hexanal,ethyl caprylate and linalool contributed more to the aroma of grape skins.The results of principal component analysis showed that there were large differences in volatile aroma substances in the skins of Kyoho,Thompson Seedless,Red Globe and other germplasm.The results of transcriptome analysis showed that the number of differentially expressed genes(DEGs)varied considerably among different germplasms.DEGs were significantly enriched in the pathways of linoleic acid metabolism,α-linolenic acid metabolism,phenylalanine metabolism,tyrosine metabolism,and monoterpene biosynthesis.The expressions of lipoxygenase(LOX),alcohol acyltransferase(AMAT),deoxyd-xylose-5-phosphate reductase(DXS),alcohol dehydrogenase(ADH)and other genes were highly correlated with the content of aroma compounds.Further analysis revealed that the transcription factors WRKY7,WRKY28,ARF4,and ARF22 were

关 键 词：葡萄 果皮 香气 挥发性香气物质 代谢组 转录组 

分 类 号：S663.1[农业科学—果树学]