PDF(Pubmed)
Abstract：
Carotenoids in goji (Lycium barbarum L.) have excellent health benefits, but the underlying mechanism of carotenoid synthesis and color formation in goji fruit ripening is still unclear. The present study uses transcriptomics and metabolomics to investigate carotenoid biosynthesis and color formation differences in N1 (red fruit) and N1Y (yellow fruit) at three stages of ripening. Twenty-seven carotenoids were identified in N1 and N1Y fruits during the M1, M2, and M3 periods, with the M2 and M3 periods being critical for the difference in carotenoid and color between N1 and N1Y fruit. Weighted gene co-expression network analysis (WGCNA), gene trend analysis, and correlation analysis suggest that PSY1 and ZDS16 may be important players in the synthesis of carotenoids during goji fruit ripening. Meanwhile, 63 transcription factors (TFs) were identified related to goji fruit carotenoid biosynthesis. Among them, four TFs (CMB1-1, WRKY22-1, WRKY22-3, and RAP2-13-like) may have potential regulatory relationships with PSY1 and ZDS16. This work sheds light on the molecular network of carotenoid synthesis and explains the differences in carotenoid accumulation in different colored goji fruits.
摘要：
枸杞中的类胡萝卜素具有极好的健康益处，但是枸杞果实成熟中类胡萝卜素合成和颜色形成的潜在机制尚不清楚。本研究使用转录组学和代谢组学研究了N1（红色果实）和N1Y（黄色果实）在成熟的三个阶段的类胡萝卜素生物合成和颜色形成差异。在M1，M2和M3期间，N1和N1Y果实中鉴定出27种类胡萝卜素，M2和M3时期对于N1和N1Y果实之间的类胡萝卜素和颜色差异至关重要。加权基因共表达网络分析(WGCNA)，基因趋势分析,相关分析表明，PSY1和ZDS16可能是枸杞果实成熟过程中类胡萝卜素合成的重要参与者。同时,鉴定出63个与枸杞果实类胡萝卜素生物合成相关的转录因子。其中,四种TFs(CMB1-1、WRKY22-1、WRKY22-3和RAP2-13样)可能与PSY1和ZDS16有潜在的调控关系。这项工作揭示了类胡萝卜素合成的分子网络，并解释了不同颜色的枸杞果实中类胡萝卜素积累的差异。
