Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits
Summary Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid meta...
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| Published in | Plant biotechnology journal Vol. 18; no. 5; pp. 1223 - 1240 |
|---|---|
| Main Authors | , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
John Wiley & Sons, Inc
01.05.2020
John Wiley and Sons Inc |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Summary
Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate‐induced flavonoid biosynthesis pathway is determined by ethylene. Co‐expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post‐translational regulation of TFs‐like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. |
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| AbstractList | Summary
Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate‐induced flavonoid biosynthesis pathway is determined by ethylene. Co‐expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses
PpMYB10
and
PpMYB114
expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post‐translational regulation of TFs‐like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate‐induced flavonoid biosynthesis pathway is determined by ethylene. Co‐expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post‐translational regulation of TFs‐like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. Summary Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate‐induced flavonoid biosynthesis pathway is determined by ethylene. Co‐expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post‐translational regulation of TFs‐like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate-induced flavonoid biosynthesis pathway is determined by ethylene. Co-expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post-translational regulation of TFs-like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signalling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. Flavonoid accumulation in most fruitsis enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit coloration or their combined effects and potential underlying mechanisms. Various treatments were used to investigate the flavonoid metabolite profile and pear transcriptome to verify the effects of ethylene and jasmonate on flavonoid biosynthesis in red pear fruits as well as the mechanism behind this. Ethylene inhibits anthocyanin biosynthesis in red Chinese pear fruits, whereas jasmonate increases anthocyanin and flavone/isoflavone biosyntheses. The branching of the jasmonate-induced flavonoid biosynthesis pathway is determined by ethylene. Co-expression network and Mfuzz analyses revealed 4,368 candidate transcripts. Additionally, ethylene suppresses PpMYB10 and PpMYB114 expression via TF repressors, ultimately decreasing anthocyanin biosynthesis. Jasmonate induces anthocyanin accumulation through transcriptional or post-translational regulation of TFs like MYB and bHLH in the absence of ethylene. However, jasmonate induces ethylene biosynthesis and the associated signaling pathway in pear, thereby decreasing anthocyanin production, increasing the availability of the precursors for flavone/isoflavone biosynthesis, and enhancing deep yellow fruit coloration. We herein present new phenotypes and fruit coloration regulatory patterns controlled by jasmonate and ethylene, and confirm that the regulation of fruit coloration is complex. |
| Author | Li, Yuanjun Tao, Ruiyan Gao, Ling Teng, Yuanwen Bai, Songling Qian, Minjie Ni, Junbei Shen, Jiaqi Strid, Åke Yin, Lei Li, Juncai Zhao, Yuan |
| AuthorAffiliation | 6 Liaoning Province Institute of Pomology Xiongyue Liaoning China 1 Department of Horticulture Zhejiang University Hangzhou Zhejiang China 7 Yantai Academy of Agricultural Sciences Yantai Shandong China 3 The Key Laboratory of Horticultural Plant Growth Development and Quality Improvement the Ministry of Agriculture of China Hangzhou Zhejiang China 2 Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants Hangzhou Zhejiang China 4 ACON Biotech (Hangzhou) Co., Ltd Hangzhou Zhejiang China 5 School of Science and Technology Örebro University Örebro Sweden |
| AuthorAffiliation_xml | – name: 6 Liaoning Province Institute of Pomology Xiongyue Liaoning China – name: 3 The Key Laboratory of Horticultural Plant Growth Development and Quality Improvement the Ministry of Agriculture of China Hangzhou Zhejiang China – name: 2 Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants Hangzhou Zhejiang China – name: 7 Yantai Academy of Agricultural Sciences Yantai Shandong China – name: 4 ACON Biotech (Hangzhou) Co., Ltd Hangzhou Zhejiang China – name: 1 Department of Horticulture Zhejiang University Hangzhou Zhejiang China – name: 5 School of Science and Technology Örebro University Örebro Sweden |
| Author_xml | – sequence: 1 givenname: Junbei surname: Ni fullname: Ni, Junbei organization: the Ministry of Agriculture of China – sequence: 2 givenname: Yuan surname: Zhao fullname: Zhao, Yuan organization: the Ministry of Agriculture of China – sequence: 3 givenname: Ruiyan surname: Tao fullname: Tao, Ruiyan organization: the Ministry of Agriculture of China – sequence: 4 givenname: Lei surname: Yin fullname: Yin, Lei organization: the Ministry of Agriculture of China – sequence: 5 givenname: Ling surname: Gao fullname: Gao, Ling organization: ACON Biotech (Hangzhou) Co., Ltd – sequence: 6 givenname: Åke orcidid: 0000-0003-3315-8835 surname: Strid fullname: Strid, Åke organization: Örebro University – sequence: 7 givenname: Minjie surname: Qian fullname: Qian, Minjie organization: Örebro University – sequence: 8 givenname: Juncai surname: Li fullname: Li, Juncai organization: Liaoning Province Institute of Pomology – sequence: 9 givenname: Yuanjun surname: Li fullname: Li, Yuanjun organization: Yantai Academy of Agricultural Sciences – sequence: 10 givenname: Jiaqi surname: Shen fullname: Shen, Jiaqi organization: the Ministry of Agriculture of China – sequence: 11 givenname: Yuanwen orcidid: 0000-0001-8656-9035 surname: Teng fullname: Teng, Yuanwen email: ywteng@zju.edu.cn organization: the Ministry of Agriculture of China – sequence: 12 givenname: Songling orcidid: 0000-0002-8103-3095 surname: Bai fullname: Bai, Songling email: songlingbai@zju.edu.cn organization: the Ministry of Agriculture of China |
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| Copyright | 2019 The Authors. published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd. 2019 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd. 2020. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
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| Keywords | isoflavone pear jasmonate transcriptome anthocyanin ethylene flavone |
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Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear... Flavonoid accumulation in most fruits is enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit... Flavonoid accumulation in most fruitsis enhanced by ethylene and jasmonate. However, little is known about the hormone functions related to red pear fruit... |
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| SubjectTerms | Accumulation Anthocyanin Anthocyanins Biosynthesis Branching Coloration Ethylene flavone Flavonoids Flowers & plants Food quality Fruits Gene expression Genes isoflavone Isoflavones jasmonate Jasmonic acid Metabolites pear Phenotypes Pyrus pyrifolia Repressors Signal transduction Transcription transcriptome |
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| Title | Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits |
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