野生毛花猕猴桃酚类物质积累差异及合成相关基因表达与功能分析

项目名称： 野生毛花猕猴桃酚类物质积累差异及合成相关基因表达与功能分析

项目编号： No.31460505

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 黄春辉

作者单位： 江西农业大学

项目金额： 53万元

中文摘要： 毛花猕猴桃(Actinidia eriantha Benth)是我国特有的极具开发潜力的野生浆果资源，但因其果实酚类物质含量变异丰富，鲜食口感普遍带涩，目前尚无商业化栽培。本研究拟以江西境内发掘的果实总酚含量差异显著、地理分布位置近、遗传相似性系数高的野生毛花猕猴桃无涩型优株'MM-13'和涩型单株'MM-16'为试材，采用液质联用(HPLC-MS)技术对其果实发育进程中酚类物质组分及含量动态变化与积累差异进行检测分析。进而对积累差异时期的果实进行Illumina高通量转录组测序，并参考其它物种酚类物质合成代谢途径，筛选出差异表达候选基因。应用Real-time PCR技术验证差异表达基因的准确性并检测其在果实发育进程中的表达水平，经转基因鉴定其功能，明确酚类物质合成相关的关键基因。本研究为揭示毛花猕猴桃果实酚类物质积累的分子机制奠定基础，亦为毛花猕猴桃果实口感呈涩的合理调控提供理论依据。

中文关键词： 毛花猕猴桃；酚类物质；HPLC-MS；转录组测序；基因功能分析

英文摘要： Actinidia eriantha (A. eriantha Benth) is a wild and potential berry fruit resource in our country. However, the fruit of A. eriantha usually tastes astringent and its flavor quality is poor with rich phenolic compounds in fruit. Thus, there is no commercial cultivation of A. eriantha as far. The A. eriantha nonastringent line 'MM-13' and astringent line 'MM-16', which were found in Jiangxi province and differed in contents of total phenolic compounds of fruit, were selected as materials. They located in closed area with high genetic similarity coefficient. During the fruit development, the variation of each phenolic component content will be detected using liquid chromatography-mass spectrometry (HPLC-MS). The 'MM-13'and 'MM-16' fruits at differnet stages with significant difference in phenolic compounds contents will be collected to analyze the transcriptome using the Illumina high-throughput sequencing method. Furthermore, the phenolic compounds synthesis pathways of other species will be referenced to screen differentially expressed genes (DGEs). Using Real-time PCR technology, the accuracy of DGEs will be verified and their expression levels will be detected during the fruit development. Then, the genetic transformation will be used to identify DGEs function to screen the key genes controlling the phenolic compounds synthesis. This study aims to lay the foundation for revealing the molecular mechanism of phenolic compounds synthesis and to provide a theoretical basis for ameliorating the astringent flavor of A. eriantha fruit.

英文关键词： Actinidia eriantha;phenolic compounds;HPLC-MS;transcriptome sequencing;function analysis of genes