嫁接应用于茄科植物以改善生长和品质性状。然而,将马铃薯嫁接到木质枸杞砧木上是罕见的。我们的研究引入了一种新颖的远距离嫁接技术来研究马铃薯接穗反应,特别是关于光合和块茎营养质量。生理和转录组学发现表明,由于关键基因的上调,嫁接45天后马铃薯叶片的光合作用比率和碳固定率增加(PsbA,PPC1,rbcl,和GAPDH)。经过95天的长期生长,叶片的氧化还原平衡与叶绿素合成增强保持,通过关键基因的富集(GUN4,CHLH,CHLP,CAO)和马铃薯叶片中的几种采光蛋白(Lhca和Lhcb)。嫁接植物的块茎显示粗蛋白增加6.5%,51%的花青素,和较低的碳水化合物含量。Goji改变了与同化硫酸盐还原有关的块茎基因的表达,从而影响半胱氨酸-蛋氨酸的生物合成。此外,块茎转录组显示ABA信号和转录因子调节参与诱导次生代谢产物的关键生物合成基因的表达,如四苯乙素和花青素积累,是枸杞中的主要多酚。我们创新的嫁接方法为木本植物和草本植物之间的相互作用提供了宝贵的见解,用于制定未来策略,以在面对气候挑战时调节生长效率和块茎质量,并满足对营养食品的需求。
Grafting is applied in Solanaceae to improve growth and quality traits. However,
grafting potato onto a wooden goji rootstock is rare. Our study introduces a novel distant
grafting technique to investigate potato scion responses, specifically regarding photosynthetic and tuber nutritional quality. The physiological and transcriptomic findings reveal an increase in photosynthesis ratio and carbon fixation in potato leaves after 45 days of
grafting due to the upregulation of pivotal genes (PsbA, PPC1, rbcl, and GAPDH). After 95 days of long-term growth, the leaf redox balance was maintained with intensified chlorophyll synthesis, facilitated by the enrichment of crucial genes (GUN4, CHLH, CHLP, CAO) and several light-harvesting proteins (Lhca and Lhcb) in potato leaves. The tubers of grafted plants showed a 6.5% increase in crude protein, 51% in anthocyanin, and lower carbohydrate content. Goji altered the expression of tubers genes involved in assimilatory sulfate reduction, which subsequently affects cysteine-methionine biosynthesis. Furthermore, the tuber transcriptome shows ABA signaling and transcription factors regulate the expression of key biosynthetic genes involved in inducing the secondary metabolites, such as scopoletin and anthocyanin accumulation, which are primary polyphenols in goji. Our innovative
grafting approach offers valuable insights into the interactions between woody and herbaceous plants for developing future strategies to modulate growth efficiency and tuber quality in the face of climate challenges and to meet the demand for nutritious food.