柑橘果实采后热处理降酸的Hsfs调控机制研究

Transcription factors play essential roles in plant processing. Citric acid is the predominant organic acid and determine flavor for citrus fruit, one of the main food and nutrition resources. However, citric acid related transcription factors were rarely reported. The present study will focus on the investigation of transcriptional regulatory mechanisms of citric acid degradation by heat shock transcription factors (Hsfs) in citrus fruit. Transcription factors such as Hsfs and citric acid degradation related gene CitAco3 will be the main targets gene, and their expression patterns after heat treatment will be intensively investigated. Integrative strategies such as GC, Q-PCR, yeast system, dual-luciferase assay and transient/stable transformation will be carried out to identify key transcription factors regulating citric acid degradation to elucidate the underlying regulatory mechanisms. Results of the present project may provide new insights for the molecular mechanisms of fruit flavor formation as well as new strategies for the improvement of fruit quality.

通过操纵转录因子可以改变植物表型。柠檬酸是柑橘果实的主要有机酸，直接影响其风味品质，研究显示其代谢途径的结构基因可影响柠檬酸水平。至今，有关柠檬酸降解调控的转录调控机制鲜有报道。本项目围绕柑橘果实有机酸降解的转录调控机制这主题，以椪柑果实为研究材料，以柠檬酸降解关键调控基因CitAco3为靶标，结合采后热激处理研究柠檬酸代谢差异，应用Q-PCR、双荧光素酶、酵母单杂/双杂、同源瞬时表达和异源转基因体系等技术手段，明晰热激转录因子（Hsfs）等对柠檬酸降解的转录调控机制及作用模式，探索相应的调控技术途径。项目研究不仅可为柑橘果实柠檬酸降解转录调控机制提供新内涵，还可为改善果实品质实践提供新路径。

柠檬酸是柑橘果实的主要有机酸，直接影响其风味品质，研究显示其代谢途径的结构基因可影响柠檬酸水平。本项目围绕柑橘果实有机酸降解的转录调控机制这主题，以椪柑果实为研究材料，以柠檬酸降解关键调控基因CitAco3为靶标，利用柑橘基因组数据库，结合采后热激处理研究柠檬酸代谢差异，应用Q-PCR、双荧光素酶、EMSA、同源瞬时表达和异源转基因体系等技术手段，鉴别分离到了一个核心热激转录因子CitHsfA7，并明确了其对柠檬酸降解的转录调控机制及作用模式。项目研究不仅可为柑橘果实柠檬酸降解转录调控机制提供新内涵，也为改善果实品质实践提供新路径。