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Suppression of 9-cis-Epoxycarotenoid Dioxygenase, Which Encodes a Key Enzyme in Abscisic Acid Biosynthesis, Alters Fruit Texture in Transgenic Tomato1[W][OA]

Identifieur interne : 000C95 ( Pmc/Curation ); précédent : 000C94; suivant : 000C96

Suppression of 9-cis-Epoxycarotenoid Dioxygenase, Which Encodes a Key Enzyme in Abscisic Acid Biosynthesis, Alters Fruit Texture in Transgenic Tomato1[W][OA]

Auteurs : Liang Sun ; Yufei Sun ; Mei Zhang ; Ling Wang ; Jie Ren ; Mengmeng Cui ; Yanping Wang ; Kai Ji ; Ping Li ; Qian Li ; Pei Chen ; Shengjie Dai ; Chaorui Duan ; Yan Wu ; Ping Leng

Source :

RBID : PMC:3252109

Abstract

Cell wall catabolism during fruit ripening is under complex control and is key for fruit quality and shelf life. To examine the role of abscisic acid (ABA) in tomato (Solanum lycopersicum) fruit ripening, we suppressed SlNCED1, which encodes 9-cis-epoxycarotenoid dioxygenase (NCED), a key enzyme in the biosynthesis of ABA. To suppress SlNCED1 specifically in tomato fruits, and thus avoid the pleiotropic phenotypes associated with ABA deficiency, we used an RNA interference construct driven by the fruit-specific E8 promoter. ABA accumulation and SlNCED1 transcript levels in the transgenic fruit were down-regulated to between 20% and 50% of the levels measured in the control fruit. This significant reduction in NCED activity led to a down-regulation in the transcription of genes encoding major cell wall catabolic enzymes, specifically polygalacturonase (SlPG), pectin methyl esterase (SlPME), β-galactosidase precursor mRNA (SlTBG), xyloglucan endotransglycosylase (SlXET), endo-1,4-β-cellulose (SlCels), and expansin (SlExp). This resulted in an increased accumulation of pectin during ripening. In turn, this led to a significant extension of the shelf life to 15 to 29 d compared with a shelf life of only 7 d for the control fruit and an enhancement of fruit firmness at the mature stage by 30% to 45%. In conclusion, ABA affects cell wall catabolism during tomato fruit ripening via down-regulation of the expression of major catabolic genes (SlPG, SlPME, SlTBG, SlXET, SlCels, and SlExp).


Url:
DOI: 10.1104/pp.111.186866
PubMed: 22108525
PubMed Central: 3252109

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PMC:3252109

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<title xml:lang="en">Suppression of 9
<italic>-</italic>
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Epoxycarotenoid Dioxygenase, Which Encodes a Key Enzyme in Abscisic Acid Biosynthesis, Alters Fruit Texture in Transgenic Tomato
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<name sortKey="Wang, Yanping" sort="Wang, Yanping" uniqKey="Wang Y" first="Yanping" last="Wang">Yanping Wang</name>
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<name sortKey="Ji, Kai" sort="Ji, Kai" uniqKey="Ji K" first="Kai" last="Ji">Kai Ji</name>
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<name sortKey="Li, Ping" sort="Li, Ping" uniqKey="Li P" first="Ping" last="Li">Ping Li</name>
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<name sortKey="Ren, Jie" sort="Ren, Jie" uniqKey="Ren J" first="Jie" last="Ren">Jie Ren</name>
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<div type="abstract" xml:lang="en">
<p>Cell wall catabolism during fruit ripening is under complex control and is key for fruit quality and shelf life. To examine the role of abscisic acid (ABA) in tomato (
<italic>Solanum lycopersicum</italic>
) fruit ripening, we suppressed
<italic>SlNCED1</italic>
, which encodes 9-cis-epoxycarotenoid dioxygenase (NCED), a key enzyme in the biosynthesis of ABA. To suppress
<italic>SlNCED1</italic>
specifically in tomato fruits, and thus avoid the pleiotropic phenotypes associated with ABA deficiency, we used an RNA interference construct driven by the fruit-specific
<italic>E8</italic>
promoter. ABA accumulation and
<italic>SlNCED1</italic>
transcript levels in the transgenic fruit were down-regulated to between 20% and 50% of the levels measured in the control fruit. This significant reduction in NCED activity led to a down-regulation in the transcription of genes encoding major cell wall catabolic enzymes, specifically polygalacturonase (
<italic>SlPG</italic>
), pectin methyl esterase (
<italic>SlPME</italic>
), β-galactosidase precursor mRNA (
<italic>SlTBG</italic>
), xyloglucan endotransglycosylase (
<italic>SlXET</italic>
), endo-1,4-β-cellulose (
<italic>SlCels</italic>
), and expansin (
<italic>SlExp</italic>
). This resulted in an increased accumulation of pectin during ripening. In turn, this led to a significant extension of the shelf life to 15 to 29 d compared with a shelf life of only 7 d for the control fruit and an enhancement of fruit firmness at the mature stage by 30% to 45%. In conclusion, ABA affects cell wall catabolism during tomato fruit ripening via down-regulation of the expression of major catabolic genes (
<italic>SlPG</italic>
,
<italic>SlPME</italic>
,
<italic>SlTBG</italic>
,
<italic>SlXET</italic>
,
<italic>SlCels</italic>
, and
<italic>SlExp</italic>
).</p>
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<article-id pub-id-type="pmc">3252109</article-id>
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<article-id pub-id-type="doi">10.1104/pp.111.186866</article-id>
<article-categories>
<subj-group subj-group-type="heading">
<subject>Development and Hormone Action</subject>
</subj-group>
</article-categories>
<title-group>
<article-title>Suppression of 9
<italic>-</italic>
cis
<italic>-</italic>
Epoxycarotenoid Dioxygenase, Which Encodes a Key Enzyme in Abscisic Acid Biosynthesis, Alters Fruit Texture in Transgenic Tomato
<xref ref-type="author-notes" rid="fn1">
<sup>1</sup>
</xref>
<xref ref-type="author-notes" rid="fn3">
<sup>[W]</sup>
</xref>
<xref ref-type="author-notes" rid="fn4">
<sup>[OA]</sup>
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<contrib-group>
<contrib contrib-type="author">
<name>
<surname>Sun</surname>
<given-names>Liang</given-names>
</name>
<xref ref-type="author-notes" rid="fn2">
<sup>2</sup>
</xref>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Sun</surname>
<given-names>Yufei</given-names>
</name>
<xref ref-type="author-notes" rid="fn2">
<sup>2</sup>
</xref>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Zhang</surname>
<given-names>Mei</given-names>
</name>
<xref ref-type="author-notes" rid="fn2">
<sup>2</sup>
</xref>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Wang</surname>
<given-names>Ling</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Ren</surname>
<given-names>Jie</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Cui</surname>
<given-names>Mengmeng</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Wang</surname>
<given-names>Yanping</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Ji</surname>
<given-names>Kai</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Li</surname>
<given-names>Ping</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Li</surname>
<given-names>Qian</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Chen</surname>
<given-names>Pei</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Dai</surname>
<given-names>Shengjie</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Duan</surname>
<given-names>Chaorui</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Wu</surname>
<given-names>Yan</given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname>Leng</surname>
<given-names>Ping</given-names>
</name>
<xref ref-type="corresp" rid="cor1">
<sup>*</sup>
</xref>
</contrib>
</contrib-group>
<aff>College of Agriculture and Biotechnology, China Agricultural University, Beijing 100193, China (L.S., Y.S., L.W., J.R., M.C., Y.W., K.J., P.Li, Q.L., P.C., S.D., C.D., Y.W., P.Le.); and Department of Biochemistry and Molecular Biology, School of Life Sciences, Peking University, Beijing 100871, China (M.Z.)</aff>
<author-notes>
<corresp id="cor1">
<label>*</label>
Corresponding author; e-mail
<email>pleng@cau.edu.cn</email>
</corresp>
<fn id="fn1">
<label>1</label>
<p>This work was supported by the Beijing Natural Science Foundation (grant no. 6052013) and the Beijing Municipal Science and Technology Commission (grant no. D0706002000091).</p>
</fn>
<fn id="fn2" fn-type="equal">
<label>2</label>
<p>These authors contributed equally to the article.</p>
</fn>
<fn>
<p>The author responsible for distribution of materials integral to the findings presented in this article in accordance with the policy described in the Instructions for Authors (
<ext-link ext-link-type="uri" xlink:href="www.plantphysiol.org">www.plantphysiol.org</ext-link>
) is: Ping Leng (
<email>pleng@cau.edu.cn</email>
).</p>
</fn>
<fn id="fn3">
<label>[W]</label>
<p>The online version of this article contains Web-only data.</p>
</fn>
<fn id="fn4">
<label>[OA]</label>
<p>Open Access articles can be viewed online without a subscription.</p>
</fn>
<fn>
<p>
<ext-link ext-link-type="uri" xlink:href="www.plantphysiol.org/cgi/doi/10.1104/pp.111.186866">www.plantphysiol.org/cgi/doi/10.1104/pp.111.186866</ext-link>
</p>
</fn>
</author-notes>
<pub-date pub-type="epub-ppub">
<month>1</month>
<year>2012</year>
</pub-date>
<pmc-comment>Fake ppub date generated by PMC from publisher pub-date/@pub-type='epub-ppub' </pmc-comment>
<pub-date pub-type="ppub">
<month>1</month>
<year>2012</year>
</pub-date>
<pub-date pub-type="pmc-release">
<month>1</month>
<year>2012</year>
</pub-date>
<pmc-comment> PMC Release delay is 0 months and 0 days and was based on the . </pmc-comment>
<volume>158</volume>
<issue>1</issue>
<fpage>283</fpage>
<lpage>298</lpage>
<history>
<date date-type="received">
<day>10</day>
<month>9</month>
<year>2011</year>
</date>
<date date-type="accepted">
<day>19</day>
<month>11</month>
<year>2011</year>
</date>
</history>
<permissions>
<copyright-statement>© 2012 American Society of Plant Biologists. All rights reserved.</copyright-statement>
<copyright-year>2012</copyright-year>
</permissions>
<abstract>
<p>Cell wall catabolism during fruit ripening is under complex control and is key for fruit quality and shelf life. To examine the role of abscisic acid (ABA) in tomato (
<italic>Solanum lycopersicum</italic>
) fruit ripening, we suppressed
<italic>SlNCED1</italic>
, which encodes 9-cis-epoxycarotenoid dioxygenase (NCED), a key enzyme in the biosynthesis of ABA. To suppress
<italic>SlNCED1</italic>
specifically in tomato fruits, and thus avoid the pleiotropic phenotypes associated with ABA deficiency, we used an RNA interference construct driven by the fruit-specific
<italic>E8</italic>
promoter. ABA accumulation and
<italic>SlNCED1</italic>
transcript levels in the transgenic fruit were down-regulated to between 20% and 50% of the levels measured in the control fruit. This significant reduction in NCED activity led to a down-regulation in the transcription of genes encoding major cell wall catabolic enzymes, specifically polygalacturonase (
<italic>SlPG</italic>
), pectin methyl esterase (
<italic>SlPME</italic>
), β-galactosidase precursor mRNA (
<italic>SlTBG</italic>
), xyloglucan endotransglycosylase (
<italic>SlXET</italic>
), endo-1,4-β-cellulose (
<italic>SlCels</italic>
), and expansin (
<italic>SlExp</italic>
). This resulted in an increased accumulation of pectin during ripening. In turn, this led to a significant extension of the shelf life to 15 to 29 d compared with a shelf life of only 7 d for the control fruit and an enhancement of fruit firmness at the mature stage by 30% to 45%. In conclusion, ABA affects cell wall catabolism during tomato fruit ripening via down-regulation of the expression of major catabolic genes (
<italic>SlPG</italic>
,
<italic>SlPME</italic>
,
<italic>SlTBG</italic>
,
<italic>SlXET</italic>
,
<italic>SlCels</italic>
, and
<italic>SlExp</italic>
).</p>
</abstract>
</article-meta>
</front>
</pmc>
</record>

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