火龙果果肉颜色相关MYB转录因子的表达分析

Expression Analysis of MYB Transcription Factors Related to Flesh Color of Pitaya Fruit

对红肉与白肉火龙果的果实进行转录组测序,通过数据的分析与筛选,得到30个差异表达的MYB类转录因子。运用生物信息学进行了MYB转录因子序列的比对、基因注释分析、进化树分析、基因表达情况分析等,通过qRT-PCR验证,探究红肉与白肉火龙果果实颜色的代谢差异与MYB转录因子之间的调控关系。结果表明:火龙果果肉颜色差异可能受MYB转录因子家族部分成员的调控。

Transcriptome sequencing of red-flesh and white-flesh pitaya fruit was conducted,and the data of the sequences were analyzed,from which 30 MYB transcription factors differentially expressed were selected. The MYB transcription factors were analyzed by using bioinformatics such as alignment,gene annotation analysis,phylogenetic analysis,gene expression analysis,etc. The bioinformatic analysis was verified by qRT-PCR to explore the regulatory relationships between metabolism difference and MYB transcription factors of white-or redflesh pitaya fruit. The results showed that the differences in pitaya flesh color may be regulated by some members of the MYB family of transcription factors.