Genome-Wide Investigation of BAM Gene Family in Annona atemoya : Evolution and Expression Network Profiles during Fruit Ripening

• Published in: International journal of molecular sciences Vol. 24; no. 13; p. 10516
• Main Authors: Wang, Luli, Jing, Minmin, Gu, Shuailei, Li, Dongliang, Dai, Xiaohong, Chen, Zhihui, Chen, Jingjing
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.06.2023; MDPI
• Subjects: Amino acids; Amylases; Annona - genetics; Annona - metabolism; Annona atemoya; beta-Amylase - genetics; beta-Amylase - metabolism; Cell membranes; Chloroplasts; Degradation; Fruit - genetics; Fruit - metabolism; fruit ripening; Fruits; Gene expression; Gene Expression Regulation, Plant; Genes; Genomes; Glycosidases; Glycoside hydrolase; Localization; Molecular weight; Phylogenetics; Plant Proteins - genetics; Plant Proteins - metabolism; Proteins; Ripening; Starch; Starch - genetics; Starch - metabolism; β-Amylase; β-amylase proteins; China; β-amylase proteins; fruit ripening; Annona atemoya
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms241310516

β-amylase proteins (BAM) are important to many aspects of physiological process such as starch degradation. However, little information was available about the genes in , an important tropical fruit. Seven genes containing the conservative domain of glycoside hydrolase family 14 (PF01373) were identified with genome, and these genes can be divided into four groups. Subcellular localization analysis revealed that and were located in the chloroplast, and was located in the cell membrane and the chloroplast. The belonging to Subfamily I contribute to starch degradation have the higher expression than those belonging to Subfamily II. The analysis of the expression showed that may function in the whole fruit ripening process, and may be important to starch degradation in other organs. Temperature and ethylene affect the expression of major genes in Subfamily I during fruit ripening. These expressions and subcellular localization results indicating β-amylase play an important role in starch degradation.