摘要
【目的】探究枣果实成熟过程中类黄酮的积累及相关基因的表达模式,为枣功能成分类黄酮的开发利用提供依据。【方法】以‘稷山板枣’和‘骏枣’为材料,采用分光光度法测定两个品种果实成熟过程中果皮和果肉的总黄酮和总黄烷醇含量,利用HPLC检测类黄酮组分的含量变化,qRT-PCR分析类黄酮合成相关基因的表达。【结果】‘稷山板枣’和‘骏枣’成熟过程中,果皮和果肉的总黄酮和总黄烷醇含量逐渐下降,干枣时期有所增加,果皮中含量高于果肉,‘稷山板枣’含量高于‘骏枣’;两个品种果皮和果肉中类黄酮组分基本相同,黄烷醇和黄酮醇含量从白熟期逐渐下降,部分黄酮醇组分含量在成熟后期(半红/全红)含量有所上升;类黄酮合成相关基因在两种枣果皮中的表达量从白熟期到完熟期呈下调趋势,但品种间及不同成熟时期的表达有所差异。相关性分析结果显示,下游基因与类黄酮及其组分含量呈显著或极显著相关。【结论】两个枣品种成熟过程中,类黄酮积累模式基本一致,枣果皮较果肉含量高,且均在果实成熟早期积累最高,随果实成熟而下降;结构基因F3H、F3’H可能对类黄酮的合成积累具有关键促进作用,LAR可能是黄烷醇途径中的关键调控基因。
【Objective】Chinese jujube(Ziziphus jujuba Mill.)is an economic forest fruit tree in the Rhamnaceae.The jujube production in China accounts for more than 90%in the world.Jujube fruits are rich in flavonoids.The study aimed to explore the accumulation pattern of the flavonoids and the expression of related genes during the ripening of jujube fruit,and provide a basis for the development and utilization of functional components in jujube fruits.【Methods】The experimental materials’Jishanbanzao’and’Junzao’were obtained from the Jujube Experimental Station of Northwest A&F University in Qingjian,Shaanxi,China.The jujube fruits at different stages(white maturity,beginning-red,half-red,red maturity,full maturity,dry date period)were separated into peel and pulp.The samples were immediately frozen in liquid nitrogen and stored in the ultra low temperature refrigerator at-80℃.The contents of total flavonoids and total flavanols in the peel and the pulp of two jujube varieties at different degree of maturation were determined by spectrophotometry,and the change of each flavonoid component content was detected by HPLC.qRT-PCR was used to analyze the expression of flavonoid synthesis-related genes.【Results】During the whole maturation process of’Jishanbanzao’and’Junzao’,the content of total flavonoids in the peel and the pulp showed a continuous downward trend as the fruit matured,and it increased slightly in the dry date period.The content of total flavonoids of’Jishanbanzao’was higher than that of’Junzao’in all stages.The total flavonoids content in the pulp of the two varieties was much lower than that of the peel(the difference was 3.27 to 36.90 times).The total flavanols content in the peel of the two varieties was the highest in the white maturity period,and decreased slowly at the beginning red stage,and reduced greatly in the half-red stage and full red stage.The loweast content was found in the dry date period,only about 1.5%of the initial ripening content.During the ripening proc
作者
李希
石倩倩
祝怛均
杜江涛
李新岗
LI Xi;SHI Qianqian;ZHU Dajun;DU Jiangtao;LI Xingang(College of Forestry,Northwest Agriculture&Forestry University/Key Comprehensive Laboratory of Forestry,Shaanxi Province,Yangling 712100,Shaanxi,China)
出处
《果树学报》
CAS
CSCD
北大核心
2020年第10期1464-1474,共11页
Journal of Fruit Science
基金
国家基础研发课题(2018YFD1000607)
甘肃省高等学校科研项目(2017A-046)。
关键词
枣
果实
类黄酮
积累模式
基因表达
Chinese jujube(Ziziphus jujuba Mill.)
Fruits
Flavonoids
Accumulation pattern
Gene expression
