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| 不同品种油橄榄果油脂品质差异形成的转录组学分析 |
| Transcriptomic analysis on the formation of oil quality differences in olive fruit of different varieties |
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| DOI： |
| 中文关键词: 油橄榄 转录组 油脂 品质 基因 |
| 英文关键词:olive transcriptome oil quality gene |
| 基金项目:甘肃省基础研究创新群体计划项目（1506RJIA116）；西北师范大学2022年重大科研项目培育计划（NWNU-LKZD2022-02） |
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| 中文摘要: |
| 为从基因水平研究不同品种油橄榄果油脂品质差异及其差异基因的代谢通路,以甘肃省陇南市两个油橄榄品种‘城固-32’和‘奇迹’第4成熟度果实为材料，分析两个品种油橄榄果油脂组成成分与理化性质差异，在此基础上，运用RNA-seq技术进行转录组分析，确定不同品种油橄榄果油脂品质形成差异的关键表达基因和相关代谢通路。结果表明：‘城固-32’和‘奇迹’油脂脂肪酸组成及含量、总酚和总黄酮含量、酸值和过氧化值有明显差异，在品质上表现为‘奇迹’优于‘城固-32’；两个品种油橄榄共筛选出10 114条差异基因，这些差异基因与核苷酸合成、代谢和生物调节相关的通路有关，主要在代谢途径、次生代谢产物生物合成途径中富集；差异基因在光合作用、碳固定代谢、谷胱甘肽代谢、细胞色素P450代谢通路中的上调或下调对油橄榄果油脂差异的形成具有重要作用。 |
| 英文摘要: |
| In order to investigate the differences in olive fruit oil quality among different varieties at the gene level and the metabolic pathways of their differential genes, forth mature fruits of two olive varieties of ‘Chenggu-32’ and ‘Koroneiki’ taken from Longnan, Gansu province were used as materials, and the differences in oil composition and physicochemical properties of olive fruits of two varieties were studied,then RNA-seq technology was used to analyze the transcriptomes to explore the key expression genes and their metabolic pathways with the differences in the quality of olive oil from different varieties. The results showed that there were obvious differences between ‘Chenggu-32’ and ‘Koroneiki’ in fatty acid composition and content, total phenol and total flavonoid contents, acid value and peroxide value, and the oil quality of ‘Koroneiki’ was superior to ‘Chenggu-32’. 10 114 differential genes were screened in the two olives. These differential genes were associated with pathways related to nucleotide synthesis, metabolism and bioregulation, mainly were rich in the metabolic pathways and secondary metabolite biosynthesis pathways. The differential expressed genes significantly up-regulated or down-regulated in the pathways of photosynthesis, carbon fixation metabolism, glutathione metabolism and cytochrome P450 metabolism were important to the formation of differences in olive oil. |
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