大蒜是一种重要的蔬菜作物,广泛用于烹饪和医药。大蒜的绿化现象严重降低了大蒜的质量,阻碍了大蒜的加工。为了研究大蒜绿化的机理,构建了全面的全长转录本集。我们检测到在-2.5°C下储存并同时避光的Pi州(PZ)大蒜和莱芜(LW)大蒜之间的绿化差异。结果表明,在NR中分别有60,087个单基因,KEGG,GO,普法姆,eggNOG和瑞士Prot数据库,总共注释了3082个单基因。差异基因和差异蛋白分析表明,PZ大蒜和LW大蒜有923个差异表达基因(DEGs),其中529个基因上调,394个基因下调。通过KEGG和GO富集分析,发现富集DEGs的最重要方式是苯丙烷代谢途径。蛋白质组学分析发现,共有188个差异表达蛋白(DAP),162个上调蛋白,以及PZ大蒜和LW大蒜之间的26种下调蛋白。PZ大蒜中与苯丙素生物合成相关的10种蛋白质含量明显高于LW大蒜。本研究从分子水平上探讨了大蒜增绿的机理,并进一步发现大蒜绿色色素的形成受到苯丙素代谢途径的显著影响。该工作为大蒜加工过程中大蒜品质的保持和大蒜加工产业的未来发展提供了理论依据。
Garlic (Allium sativum) is an important vegetable crop that is widely used in cooking and medicine. The greening phenomenon of garlic severely decreases the quality of garlic and hinders garlic processing. To study the mechanism of garlic greening, comprehensive full-length transcript sets were constructed. We detected the differences in greening between Pizhou (PZ) garlic and Laiwu (LW) garlic that were both stored at -2.5°C and protected from light at the same time. The results showed that 60,087 unigenes were respectively annotated to the NR, KEGG, GO, Pfam, eggNOG and Swiss Prot databases, and a total of 30,082 unigenes were annotated. The analysis of differential genes and differential proteins showed that PZ garlic and LW garlic had 923 differentially expressed genes (DEGs), of which 529 genes were up regulated and 394 genes were downregulated. Through KEGG and GO enrichment analysis, it was found that the most significant way of enriching DEGs was the phenylpropane metabolic pathway. Proteomics analysis found that there were 188 differentially expressed proteins (DAPs), 162 up-regulated proteins, and 26 down-regulated proteins between PZ garlic and LW garlic. The content of 10 proteins related to phenylpropanoid biosynthesis in PZ garlic was significantly higher than that of LW garlic. This study explored the mechanisms of garlic greening at a molecular level and further discovered that the formation of garlic green pigment was affected significantly by the phenylpropanoid metabolic pathway. This work provided a theoretical basis for the maintenance of garlic quality during garlic processing and the future development of the garlic processing industries.