SbRFP1 regulates cold-induced sweetening of potato tubers by inactivation of StBAM1

淀粉 泛素连接酶 蔗糖 生物化学 化学 转化酶 甜味剂 淀粉酶 马铃薯淀粉 食品科学 泛素 基因 甜味剂
作者
Huiling Zhang,Ying Yao,Shuangchen Chen,Juan Hou,Yi‐He Yu,Tengfei Liu,Juan Du,Botao Song,Conghua Xie
出处
期刊:Plant Physiology and Biochemistry [Elsevier BV]
卷期号:136: 215-221 被引量:7
标识
DOI:10.1016/j.plaphy.2019.01.019
摘要

Potato cold-induced sweetening (CIS) is a major drawback restricting potato process industry. Starch degradation and sucrose decomposition are considered to be the key pathways in potato CIS. Our previous study showed that the RING finger gene SbRFP1 could slow down starch degradation and the accumulation of reducing sugars (RS) through inhibiting amylase and invertase activity in cold-stored tubers. However, the regulation mechanism of SbRFP1 is not clear. In this paper, we first proved that SbRFP1 could promote starch synthesis and modify the shape of starch granules. By further yeast two hybrid, GST-pull down and inhibition of enzyme activity assays, we confirmed that SbRFP1 could slow down the transformation of starch to RS in tubers mainly through the inhibition of β-amylase StBAM1 activity. SbRFP1 was also proved to possess E3 ubiquitin ligase activity by ubiquitination assay. Thus, SbRFP1 may regulate the accumulation of RS in cold-stored tubers by ubiquitination and degradation of StBAM1. Therefore, our study reveals the regulatory mechanism of SbRFP1 in the process of CIS and provides more powerful evidence for the effect of starch degradation on potato CIS.

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