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Comparative transcriptome and proteome profiles reveal the regulation mechanism of low temperature on garlic greening

小桶 转录组 蛋白质组 绿化 生物化学 基因 生物合成 蛋白质组学 蛋氨酸 生物 RNA序列 代谢组学 代谢途径 基因表达 化学 食品科学 氨基酸 生物信息学 生态学
作者
Rongrong Lu,Xu Wang,Wenting Zhao,Pan Wang,Shuang Zhao,Xiaoyan Zhao,Dan Wang
出处
期刊:Food Research International [Elsevier]
卷期号:161: 111823-111823 被引量:9
标识
DOI:10.1016/j.foodres.2022.111823
摘要

Garlic stored at low temperature (0-13 ℃) for some times and subsequently crushed and placed at room temperature would turn green, while the one stored at high temperature (30 ℃) would not. In order to elucidate the regulatory mechanism of low temperature on garlic greening, transcriptome and proteome profiles of garlic stored at 4 ℃ and 30 ℃ were explored by RNA-seq and iTRAQ techniques. Principal component analysis showed that garlic at different storage temperatures were of significant differences on both gene and protein levels. 14,381 and 861 differential expression genes (DEGs) and proteins (DEPs) were identified respectively, in which 268 factors were shared according to their joint analysis, including 186 (144) up-regulated genes (proteins) and 82 (124) down-regulated genes (proteins) in comparing garlic stored at 4 ℃ with ones at 30 ℃. These 268 factors were mainly attributed to biological process (metabolic process) and molecular function (catalytic activity, binding) categories by Gene Ontology classification. The KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways enrichment of DEGs and DEPs revealed that GSSG production, GSH degradation, amino acid biosynthesis (cysteine and methionine) and energy metabolism (TCA and HMP cycles) were promoted by low-temperature storage to responding to oxidative stress and prepared for pigment synthesis in garlic. These results provide valuable information for the regulation of garlic greening during processing.
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