Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin.


Journal

International journal of molecular sciences
ISSN: 1422-0067
Titre abrégé: Int J Mol Sci
Pays: Switzerland
ID NLM: 101092791

Informations de publication

Date de publication:
31 Jan 2021
Historique:
received: 28 12 2020
revised: 22 01 2021
accepted: 27 01 2021
entrez: 12 2 2021
pubmed: 13 2 2021
medline: 7 9 2021
Statut: epublish

Résumé

The abscisic acid (ABA) increase and auxin decline are both indicators of ripening initiation in grape berry, and norisoprenoid accumulation also starts at around the onset of ripening. However, the relationship between ABA, auxin, and norisoprenoids remains largely unknown, especially at the transcriptome level. To investigate the transcriptional and posttranscriptional regulation of the ABA and synthetic auxin 1-naphthaleneacetic acid (NAA) on norisoprenoid production, we performed time-series GC-MS and RNA-seq analyses on

Identifiants

pubmed: 33572582
pii: ijms22031420
doi: 10.3390/ijms22031420
pmc: PMC7867017
pii:
doi:

Substances chimiques

Indoleacetic Acids 0
Naphthaleneacetic Acids 0
Norisoprenoids 0
Plant Growth Regulators 0
Abscisic Acid 72S9A8J5GW

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Nature Science Foundation of China
ID : 31471834
Organisme : National Nature Science Foundation of China
ID : 32072513

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Auteurs

Lei He (L)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Nan Meng (N)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Simone D Castellarin (SD)

Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.

Yu Wang (Y)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Qi Sun (Q)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Xiang-Yi Li (XY)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Zhi-Gang Dong (ZG)

Institute of Pomology, Shanxi Academy of Agricultural Sciences, Taiyuan 030801, China.

Xiao-Ping Tang (XP)

Institute of Pomology, Shanxi Academy of Agricultural Sciences, Taiyuan 030801, China.

Chang-Qing Duan (CQ)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Qiu-Hong Pan (QH)

Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

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