茉莉香气释放相关基因分离及JsBEBT的克隆与表达分析

Isolation of Related Genes Cloning and Expression Analysis of JsBEBT in Jasmine Aroma

茉莉花茶属于中国的一种特种茶,深受消费者喜爱,具有广阔的市场前景。茉莉花作为茉莉花茶窨制的主要原材料,其质量与香气决定着茉莉花茶质量的优劣,茉莉花的香气独特且浓郁,其释香与花瓣的开放相伴发生。本研究通过对茉莉花开放前后的全长差异性消减文库进行构建获得了131个差异表达基因,并且从差异表达基因中筛选香气合成相关的基因,进一步从筛选结果中分离出催化苯甲醇合成的香气释放相关基因Js BEBT,其开放阅读框全长1 404 bp,编码467个氨基酸,Js BEBT在茉莉花活体条件下开放过程和茉莉花瓣离体养护过程的表达模式显示Js BEBT随着花瓣开放和香气释放的过程表达水平逐渐升高,本研究为研究控制茉莉花香气释放的基因提供理论基础。

Jasmine tea is one of special teas deeply loved by consumers in China,which has a broad market prospect.Jasmine flowers whose quality and aroma determine the quality of jasmine tea were usually used for raw material for scenting of jasmine tea.Aroma of jasmine flowers which release by opening of the petals is unique and strong.One hundred and thirty one differentially expressed genes were obtained by constructing full-length subtractive library of jasmine before and after opening,and the genes related to aroma synthesis were screened from the differentially expressed genes.Further,Js BEBT related to aroma release catalyzing the synthesis of benzyl alcohol was isolated,whose length of open reading frame(ORF) was 1 404 bp,encoding 467 amino acids.The expression patterns of jasmine petal opening process and jasmine petal in vitro maintenance process were detected by Q-PCR,the results showed that the expression level of Js BEBT increased gradually with the process of petal opening and aroma release,which would provide a theoretical basis for research on the genes controlling the aroma release of jasmine flowers.