期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 5, 页码 1286-1296出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b07134
关键词
banana fruit; carotenoid biosynthesis; ripening; SPL; transcriptional regulation
资金
- National Key R&D Program of China [2016YFD0400100]
- Innovation Team Project of Universities in Guangdong Province [2018GKCXTD005]
- National Natural Science Foundation of China [31572177]
- Guangdong Special Support Program [2017TQ04N512]
- China Agriculture Research System [CARS-31-11]
Carotenoids are a class of bioactive compounds that exhibit health-promoting properties for humans, but their regulation in bananas during fruit ripening remains largely unclear. Here, we found that the total carotenoid content continued to be elevated along the course of banana ripening and peaked at the ripening stage followed by a decrease, which is presumably caused by the transcript abundances of carotenoid biosynthetic genes MaLCYB1.1 and MaLCYB1.2. Moreover, a ripening-inducible transcription factor MaSPL16 was characterized, which was a nuclear protein with transactivation activity. Transient transformation of MaSPL16 in banana fruits led to enhanced transcript levels of MaLCYB1.1 and MaLCYB1.2 and hence the total carotenoid accumulation. Importantly, MaSPL16 stimulated the transcription of MaLCYB1.1 and MaLCYB1.2 through directly binding to their promoters. Collectively, our findings indicate that MaSPL16 behaves as an activator to modulate banana carotenoid biosynthesis, which may provide a new target for molecular improvement of the nutritional and bioactive qualities of agricultural crops that accumulate carotenoids.
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