施用不同营养液对葡萄果实糖异生途径相关基因表达的影响

Effects of Various Nutrient Solutions on the Expression of Gluconeogenesis-related Genes in Grape Fruit

为探究营养液施用对葡萄果实糖类物质合成的影响,本研究以鄞红为试验材料,在葡萄果实第二次膨大期根系浇灌3种营养液,以浇灌蒸馏水为对照,测定葡萄果实中葡萄糖、果糖含量以及糖异生途径相关基因的表达量。结果表明,施用3种营养液都不同程度地上调了糖异生途径相关基因的表达量,同时促进了葡萄糖、果糖的生成。不同营养液处理组间存在差异,其中施用营养液C的效果最优,该营养液处理后25 d,果实中葡萄糖含量与CK相比差异显著;处理后35 d,糖含量达最高,其中葡萄糖126.477 mg·g^(-1),果糖108.966 mg·g^(-1),与CK相比分别提高了29.85%和15.44%。施用营养液对果实中PEPCK、FBP基因表达的促进作用最为显著,但对PPDK和G6P的影响并不显著。相关性分析结果表明,葡萄糖、果糖含量与PEPCK、FBP的表达量呈显著正相关,说明葡萄果实中PEPCK、FBP的表达上调有助于糖的形成。本研究结果为提高鲜食葡萄的糖含量以及进一步探究果实中糖的形成与调控机制提供了理论依据。

In order to explore the effect of nutrient solution application on the synthesis of sugars in grapes,grapevines Yinhong grown for 4 years in the field were watered with three kinds of nutrient solution during the fruit second expansion stage,distilled water was used as control.Then the glucose and fructose content as well as the expression of genes related to gluconeogenesis in the fruit were measured after treatments.The results showed that application of three nutrient solutions upregulated the expression of genes related to the gluconeogenesis pathway to varying degrees,and promoted the production of glucose and fructose in grape fruit.The effects of different treatment groups were different,among which the effect of nutrient solution C was the best,and,the glucose content in the fruit after treatment for 25 days was significantly different from that of CK.After treatment for 35 days,the sugar content reached the peak,with 126.477 mg·g^(-1)glucose and 108.966 mg·g^(-1)fructose,which were respectively increased by 29.85%and 15.44%compared with CK.Applying nutrient solution affected significantly the expression of PEPCK and FBP genes in fruit,but showed no significant effect on PPDK and G6P.The correlation analysis showed that the contents of glucose and fructose were significantly positively correlated with the expression levels of PEPCK and FBP,indicating that the upregulation of the expression of PEPCK and FBP in grape fruit contributed to the formation of sugar.The results of this study provide a theoretical basis for increasing the sugar content of table grapes and further exploring the formation and regulation mechanism of sugars in the fruit.