Original Research ARTICLE
Citrus sinensis MYB transcription factor CsMYB85 induce fruit juice sacs lignification through interaction with other CsMYB transcription factors
- 1Institute of Food Science and Technology (CAAS), China
- 2Qinhuangdao Customs, Hebei Qinhuangdao, China
- 3Department of Turfgrass Management, College of Forestry, Beijing Forestry University, China
- 4Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, China
Citrus is an important fruit worldwide. It is valued for being highly nutritious and having an appealing flavor. Lignification of citrus fruit juice sacs is a serious physiological disorder which occurs during postharvest storage. However, their transcriptional regulation mechanisms remains unclear. In the present study, the potential involvement of a MYB transcription factor, CsMYB85, was identified and isolated and found that it has homologs in Arabidopsis and other plants. All of these regulate lignin biosynthesis. During juice sac lignification, CsMYB85 expression levels significantly increase. Therefore, this gene may control lignin biosynthesis. The results indicated that CsMYB85 binds CsMYB330 promoter, regulates its expression, and interacts with CsMYB308 in yeast and tobacco. A transient assay indicated that Cs4CL1 expression levels and lignin content were significantly increased in fruit juice sacs overexpressing CsMYB85. At4CL1 expression levels and lignin content were also significantly increased in Arabidopsis overexpressing CsMYB85. Therefore, the CsMYB85 transcription factors participate in fruit juice sac lignification. This study provides a new insight into the transcriptional regulation of citrus fruit juice sac lignification.
Keywords: Citrus sinensis, CsMYB85, Juice sacs, lignification, postharvest
Received: 03 Nov 2018;
Accepted: 07 Feb 2019.
Edited by:Benoit Schoefs, University of Maine, France
Reviewed by:Hongliang Zhu, China Agricultural University, China
Stanislas Thiriet-Rupert, University of Maine, France
Copyright: © 2019 Jia, Liu, Tan, Sun, Lv, Liu, Sun, Huang, Lu, Jin, Li, Sharif Uddin Imam, Xin and Fan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Dr. Ning Jia, Institute of Food Science and Technology (CAAS), Bei jing, China, firstname.lastname@example.org