Transcriptome analysis reveals the mechanism of ‘ZhongShan-HongYu’ grape anthocyanin accumulation

Yang, Yuekui; Li, Hui; Li, Haoran; Zheng, Huan; Tao, Jianmin

doi:10.1016/j.scienta.2023.112331

Cited by 4 publications

(1 citation statement)

References 56 publications

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“…The raw reads obtained after sequencing (>40 million reads/library, Table S3) were subjected to quality control (QC), and high-quality clean reads were mapped to the grape reference genome (). Fragments per kilobase per million reads (FPKM) were calculated to evaluate the gene expression levels, and differentially expressed genes (DEGs) were identified using Deseq2 (version 1.20.0) between two compared groups with a fold-change threshold of 1 − and a false discovery rate (FDR) threshold of 0.05. ClusterProfiler of the R package (version 3.4.4) was employed to analyze the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway annotations of DEGs based on the GO and KEGG databases with an FDR < 0.05.…”

Section: Methodsmentioning

confidence: 99%

Integrated Transcriptomic and Proteomic Analysis Identifies Novel Regulatory Genes Associated with Plant Growth Regulator-Induced Astringency in Grape Berries

Feng,

Zhang,

Wang

et al. 2024

J. Agric. Food Chem.

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Astringency influences the sensory characteristics and flavor quality of table grapes. We tested the astringency sensory attributes of berries and investigated the concentration of flavan-3-ols/proanthocyanidins (PAs) in skins after the application of the plant growth regulators CPPU and GA 3 to the flowers and young berries of the "Summer Black" grape. Our results showed that CPPU and GA 3 applications increase sensory astringency perception scores and flavan-3-ol/proanthocyanidin concentrations. Using integrated transcriptomic and proteomic analysis, differentially expressed transcripts and proteins associated with growth regulator treatment were identified, including those for flavonoid biosynthesis that contribute to the changes in sensory astringency levels. Transient overexpression of candidate astringency-related regulatory genes in grape leaves revealed that VvWRKY71, in combination with VvMYBPA1 and VvMYC1, could promote the biosynthesis of proanthocyanidins, while overexpression of VvNAC83 reduced the accumulation of proanthocyanidins. However, in transient promoter studies in Nicotiana benthamiana, VvWRKY71 repressed the promoter of VvMYBPA2, while VvNAC83 had no significant effect on the promoter activity of four PA-related genes, and VvMYBPA1 was shown to activate its own promoter. This study provides new insights into the molecular mechanisms of sensory astringency formation induced by plant growth regulators in grape berries.

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