ZHANG Quan,HOLGER BUDAHN,XU Junyong,et al.Transcriptome Analysis of Different Cauliflower Curd Color Inbred Lines[J].Northern Horticulture,2025,(6):1-8.[doi:10.11937/bfyy.20243634]
不同花球颜色的花椰菜自交系转录组分析
- Title:
- Transcriptome Analysis of Different Cauliflower Curd Color Inbred Lines
- 文章编号:
- 1001-0009(2025)06-0001-08
- Keywords:
- cauliflower; anthocyanin; curd; transcriptome analysis; MYB
- 分类号:
- S 635.3
- 文献标志码:
- A
- 摘要:
- 以不同花球颜色的花椰菜高代自交系P535（紫花）和W535（白花）为材料，选取结球期花球组织样本，采用转录组测序分析，研究了2种材料间差异表达基因及作用通路,以期进一步解析花椰菜花球颜色形成的遗传基础。结果表明:P535与W535间存在291个差异表达基因，其中102个基因在P535中表达上调，189个基因P535中表达下调。GO富集分析和KEGG富集分析发现差异表达基因主要集中于黄酮生物合成、类黄酮生物合成、异黄酮合成、花青素合成等通路。对差异表达基因进行同源分析发现13个花青素合成相关基因在P535中显著上调，其中包含一个MYB转录因子BoPAP1，推测是BoPAP1的表达上调进一步促进了花青素合成结构基因的表达，群体基因型鉴定证明了BoPAP1变异与花色变化的相关性。序列分析发现BoPAP1启动子的变异与前人报道变异不同，可能是花椰菜中调控紫色花球建成的新的自然变异。
- Abstract:
- Taking different curd-colored inbred lines P535 (purple curd) and W535 (white curd) as the test materials，their curd tissue samples were taken at the young curd stage toidentify differentially expressed genes and pathways through transcriptome sequencing，in order to further analyze the genetic basis of cauliflower bulb color formation.The results showed that there were 291 differentially expressed genes between P535 and W535，of which 102 genes were upregulated in P535，and 189 genes were downregulated.GO enrichment analysis and KEGG enrichment analysis revealed that the differentially expressed genes were mainly concentrated in pathways such as flavonoid biosynthesis，flavonoid biosynthesis，isoflavone synthesis，and anthocyanin synthesis.Homologous analysis of differentially expressed genes found that 13 anthocyanin synthesis-related genes were significantly upregulated in P535，including a MYB transcription factor BoPAP1，which was speculated to further promote the expression of anthocyanin synthesis structural genes due to the upregulation of BoPAP1 expression，population genotype identification confirms the correlation between BoPAP1 variation and curd color.Sequence analysis showed that the variation in the promoter of BoPAP1 was different from which have been published，indicating that a new natural variation in the regulation caused the cauliflower purple curd formation.
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备注/Memo
第一作者简介：张全(1995-)，男，博士，助理研究员，现主要从事青花菜品质及产量功能基因遗传机理解析等研究工作。E-mail：zhangquan@nercv.org.责任作者：丁云花（1971-），女，硕士，研究员，现主要从事甘蓝类蔬菜育种等研究工作。E-mail：dingyunhua@nercv.org.基金项目：北京市农林科学院创新能力建设专项科技攻关资助项目(030210124)；北京市农林科学院国际科技合作平台建设资助项目（2024-15）; 北京市农林科学院外国高端专家请进来资助项目(2024-06)；北京市农林科学院蔬菜研究所改革与发展资助项目（KYCX202303）; 北京市农林科学院青年科研基金资助项目（QNJJ202432）;国家重点研发计划资助项目（2022YFF1003000）；北京市农林科学院蔬菜研究所绿色优质蔬菜品种培育资助项目（030220523）。收稿日期：2024-09-10