-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Recently, the research group of Professor Lu Wangjin and Professor Chen Jianye of the State Key Laboratory of Conservation and Utilization of Subtropical Agricultural Biological Resources of South China Agricultural University and the College of Horticulture published a research group entitled "Methionine oxidation and reduction of the ethylene signalling compo" in the internationally renowned journal Journal of Integrative Plant Biology nent MaEIL9 are involved in banana fruit ripening" research paper
.
Papers online URL: https://onlinelibrary.
wiley.
com/doi/abs/10.
1111/jipb.
13363
.
.
Papers online URL: https://onlinelibrary.
wiley.
com/doi/abs/10.
1111/jipb.
13363
.
In the process of stress or aging, a large amount of reactive oxygen species (ROS)
is produced in the plant.
ROS modulates redox signaling
by forming oxidative modifications to sulfur-containing amino acids such as cysteine (Cys) and methionine (Met) in proteins.
Met can be oxidized by ROS to form two differential isomers of R-type and S-type, methionine sulfoxide (MetSO), methionine-R-sulfoxide (Met-R-SO) and methionine-S-sulfoxide (Met-S-SO), resulting in changes
in protein structure and activity 。 These two MetSO can be reversed by two corresponding methionine sulfoxide reductase (Msr), where methionine sulfoxide reductase A (MsrA) can specifically identify and act on S-type methionine sulfoxide, while methionine sulfoxide reductase B (MsrB) repairs R-type methionine sulfoxide to restore protein activity
.
In bananas, it has been shown that some transcription factors are reduced by Msr after oxidative modification, but the role of redox modifications of EIN3/EIL transcription factors in the ripening process of banana fruit needs to be further revealed
.
is produced in the plant.
ROS modulates redox signaling
by forming oxidative modifications to sulfur-containing amino acids such as cysteine (Cys) and methionine (Met) in proteins.
Met can be oxidized by ROS to form two differential isomers of R-type and S-type, methionine sulfoxide (MetSO), methionine-R-sulfoxide (Met-R-SO) and methionine-S-sulfoxide (Met-S-SO), resulting in changes
in protein structure and activity 。 These two MetSO can be reversed by two corresponding methionine sulfoxide reductase (Msr), where methionine sulfoxide reductase A (MsrA) can specifically identify and act on S-type methionine sulfoxide, while methionine sulfoxide reductase B (MsrB) repairs R-type methionine sulfoxide to restore protein activity
.
In bananas, it has been shown that some transcription factors are reduced by Msr after oxidative modification, but the role of redox modifications of EIN3/EIL transcription factors in the ripening process of banana fruit needs to be further revealed
.
By screening the expression trend of the banana genome EIN3/EIL transcription factor in the fruit ripening process, the researchers found that the transcription level of MaEIL9 gradually increased
with the ripening process of the fruit.
MaEIL9 protein levels are consistent with changes in transcriptional levels, both of which are significantly higher during fruit ripening
.
Through DAP-seq, EMSA, ChIP-qPCR, and double luciferase experiments, MaEIL9 was demonstrated to directly bind and activate the promoters
of starch degradation-related genes MaAMY3D and MaBAM1.
Stable superexpression in tomato and instantaneous silencing of MaEIL9 in banana bodies, respectively, can obtain MaEIL9 transcription factor has the function
of promoting fruit ripening and starch degradation.
Further experiments found that the MaEIL9 protein 3 methionine (Met-129, Met-130 and Met-282) will develop sulfoxideization
.
The MaEIL9 protein modeled oxidation (Met mutation is Gln) and blocking oxidation (Met mutation is Val), confirming that methionine oxidation weakens the binding and activation ability
of MaEIL9.
MaMsrA4 restores the oxidation state of MaEIL9 and restores the protein activity of MaEIL9 (Figure 1
).
In summary, this study proposes a new mechanism of MaEIL9 transcription factor redox modification to regulate banana fruit ripening, which enriches the understanding of
EIN3/EIL post-translational modification.
with the ripening process of the fruit.
MaEIL9 protein levels are consistent with changes in transcriptional levels, both of which are significantly higher during fruit ripening
.
Through DAP-seq, EMSA, ChIP-qPCR, and double luciferase experiments, MaEIL9 was demonstrated to directly bind and activate the promoters
of starch degradation-related genes MaAMY3D and MaBAM1.
Stable superexpression in tomato and instantaneous silencing of MaEIL9 in banana bodies, respectively, can obtain MaEIL9 transcription factor has the function
of promoting fruit ripening and starch degradation.
Further experiments found that the MaEIL9 protein 3 methionine (Met-129, Met-130 and Met-282) will develop sulfoxideization
.
The MaEIL9 protein modeled oxidation (Met mutation is Gln) and blocking oxidation (Met mutation is Val), confirming that methionine oxidation weakens the binding and activation ability
of MaEIL9.
MaMsrA4 restores the oxidation state of MaEIL9 and restores the protein activity of MaEIL9 (Figure 1
).
In summary, this study proposes a new mechanism of MaEIL9 transcription factor redox modification to regulate banana fruit ripening, which enriches the understanding of
EIN3/EIL post-translational modification.
Zhu Lisha, a 2020 doctoral candidate in the College of Horticulture of South China Agricultural University, is the first author of this paper, and researcher Kwong Jianfei is the corresponding author
.
Dr.
Lin Chen, a young teacher in the Department of Vegetable, participated in the work
.
The research has been funded
by the National Natural Science Foundation of China, the Guangdong Special Branch Program for Scientific and Technological Innovation Young Talents, the National Banana Agricultural Industry Technology System, the Guangdong Banana Pineapple Industry Technology System, and the South China Agricultural University Special Project for Quality Improvement and Efficiency.
.
Dr.
Lin Chen, a young teacher in the Department of Vegetable, participated in the work
.
The research has been funded
by the National Natural Science Foundation of China, the Guangdong Special Branch Program for Scientific and Technological Innovation Young Talents, the National Banana Agricultural Industry Technology System, the Guangdong Banana Pineapple Industry Technology System, and the South China Agricultural University Special Project for Quality Improvement and Efficiency.
