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Volume 07
Advances in Crop Science and Technology
ISSN: 2329-8863
Agri 2019
August 15-16, 2019
August 15-16, 2019 | Rome, Italy
14
th
International Conference on
Agriculture & Horticulture
RNA-Seq analysis differentially expressed genes in purple pakchoi (
Brassica campestris
ssp.
chinensis
Makino.) under low temperature
Yuying Zhu
and
Hongfang Zhu
Shanghai Academy of Agricultural Sciences, China
L
ow temperature is the main environmental factor that affect anthocyanin biosynthesis and accumulation in purple
pakchoi, which is one of the most popular vegetables in China with high anthocyanin content. In the present
study, the transcriptome profiles of the purple pakchoi cultivar "ziyi", which maintained at 5°C (low temperature,
LT) and 20°C (normal temperature, NT) for 10 d, were analyzed using Illumina paired-endsequencing technology
in order to reveal mechanisms associated with anthocyanin biosynthesis and accumulaiton at low temperatures. The
anthocyanin content under 5°C treatment was gradually increased, and the purple color deepened as compared to that
observed under 20°C. After
de novo
assembly and quantitative assessment of the obtained reads, 114,043 unigenes
were obtained, and 76,369 sequences were annotated by aligning the sequences against five public databases. Of all
the differentially expressed genes (DEGs), 4,172 and 3,918 up-regulated genes were identified in the 5°C and 20°C
treatment groups, respectively. Twelve major anthocyanin accumulation- and biosynthesis-related genes, including
transcription factors (TFs), were identified, and their expression levels were estimated. The structural genes
PAL,
C4H, F3H, CHS
, and
CUT75G1
and
TFs HY5, MYB44
, and
MYB113
were induced by low temperature conditions.
Overall, this is the first transcriptome sequencing analysis of this plant species under low temperature conditions.
Studies of the DEGs involved in the anthocyanin accumulation and biosynthesis pathways provide insights into the
regulatory mechanisms of anthocyanin synthesis and accumulation in purple vegetables at low temperature.
Yuying Zhu et al., Adv Crop Sci Tech 2019, Volume 07
Fig. 1 Anthocyanin content and the color of purple
pakchoi at 5°C and 20°C.Anthocyanin content
changes in purple pakchoi treated with low
temperatures from 0 d to 12 d (A); comparison
of color in purple pakchoi under low temperature
conditionsat 0 d and 10 d.
Fig. 2 Real-time PCR. Data represent the mean ±
SE (n = 3 or 4). Single and double asterisks indicate
statistical differences compared to the control
(t-test, p<0.05). The relative gene expression of 12
randomly selected genes examined usingqRT-PCR
(5 or 0.01, respectively)