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iTRAQ-based proteomic and physiological analyses of mustard sprouts in response to heat stress

机译：基于ITRAQ的肉豆蔻蛋白质组学和生理学分析，芥末芽的反应热应激

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摘要

Heat stress has been proved to increase the content of melatonin in plants. In the present study, a combination of methods including physiological and biochemical, gene transcription and proteomic were used to investigate the melatonin accumulation mechanisms in mustard sprouts under heat treatment during the germination period. It was revealed that the heat treatment can significantly affect sprout growth, antioxidant enzyme activity and melatonin content in mustard sprouts. Meanwhile, the expression of melatonin key synthase genes, such as tryptophan decarboxylase genes (BjTDC 1, BjTDC 2) and serotonin N-acetyltransferase genes (BjSNAT 1), were significantly induced by heat stress, which coincided with the trend of melatonin content. Under the heat stress, a total of 172 differential abundance proteins were confidently identified in mustard sprouts and participated in many physiological processes. Functional classification analysis showed that the defense/pressure, energy and nucleotide metabolism, protein biosynthesis, signal transduction and transcription etc. were largely induced. Heat treatment stimulated a defense response at the protein level by regulating the growth and physiological metabolism in mustard sprouts. The results in this work provided novel deep insights into the proteins' response to heat stress, which will certainly promote further understanding of the heat-tolerance mechanism of mustard sprouts.
机译：已经证明热应激以增加植物中褪黑素的含量。在本研究中，使用包括生理和生物化学，基因转录和蛋白质组的方法的组合来研究萌发期间热处理下的芥末芽中的褪黑激素累积机制。据透露，热处理可以显着影响芥末芽中的发芽生长，抗氧化酶活性和褪黑激素含量。同时，通过热应激显着诱导褪黑激素键合酶基因（例如色氨酸脱羧酶基因）（如色氨酸脱羧酶基因（BJTDC 1，BJTDC 2）和血清素N-乙酰转移酶基因（BJSNAT 1），这与褪黑激素含量的趋势相吻合。在热应激下，总共172个差分丰度蛋白在芥末芽中被自信地鉴定并参与了许多生理过程。功能分类分析表明，在很大程度上诱导了防御/压力，能量和核苷酸代谢，蛋白生物合成，信号转导和转录等。热处理通过调节芥末芽中的生长和生理代谢来刺激蛋白质水平的防御反应。这项工作的结果为蛋白质对热应激的反应提供了新的深层洞察，这肯定会促进对芥末芽的耐热机制的进一步了解。

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  • 来源
    《RSC Advances》 |2020年第10期|共11页
  • 作者

    Cheng Chao; Liu Yin; Fang Weiming; Tao Jun; Yang Zhengfei; Yin Yongqi;

  • 作者单位

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

    Yangzhou Univ Coll Food Sci &

    Engn Yangzhou 210095 Jiangsu Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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