DNA and Histone Methylation Regulates Different Types of Fruit Ripening by Transcriptome and Proteome Analyses

• Published in: Journal of agricultural and food chemistry Vol. 70; no. 11; pp. 3541 - 3556
• Main Authors: Jia, Haoran, Jia, Haifeng, Lu, Suwen, Zhang, Zibo, Su, Ziwen, Sadeghnezhad, Ehsan, Li, Teng, Xiao, Xin, Wang, Mengting, Pervaiz, Tariq, Dong, Tianyu, Fang, Jinggui
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 23.03.2022
• Subjects: Anthocyanins - metabolism; DNA - metabolism; DNA Methylation; Fruit - metabolism; Gene Expression Regulation, Plant; Histones - genetics; Histones - metabolism; Lycopersicon esculentum - genetics; Lycopersicon esculentum - metabolism; Omics Technologies Applied to Agriculture and Food; Plant Proteins - genetics; Plant Proteins - metabolism; Proteome - metabolism; Transcriptome; DNA methylation; regulatory factors; histone modification; proteomics; fruit ripening; gene expression
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.1c06391

Methylation affects different aspects of genetic material stability, gene expression regulation, and histone modification. The previous reports depicted that DNA and histone methylation regulates plant growth and development. In this study, we evaluated the effects of DNA and histone methylation on ‘Hongjia’ strawberry and ‘Lichun’ tomato. We investigated the transient transformation system for arginine methyltransferase (FvPRMT1.5) overexpression and interference and assessed the phenotypic appearance and mRNA and protein expression levels. Results depicted that changes in methylation levels caused inhibition of carotenoids and anthocyanins. Furthermore, the profiling of aroma components was altered in response to 5-azacytidine. DNA hypomethylation induced the expression levels of genes involved in photosynthesis, flavonoid biosynthesis, and hormone signal transduction pathways, while the expression levels of related proteins showed a downward trend. Overall, we proposed a model that reveals the possible regulatory effects of DNA and histone methylation during fruit ripening.