1. Transcriptome landscapes of multiple tissues highlight the genes involved in the flavor metabolic pathway in Chinese chive (Allium tuberosum)
- Author
-
Ning Liu, Jing Tong, Mingchi Liu, Liang Hao, Wu Zhanhui, Manman Hu, Ji Yanhai, and Baoju Wang
- Subjects
0106 biological sciences ,Chive ,Sulfur metabolism ,Computational biology ,Biology ,Genes, Plant ,01 natural sciences ,Transcriptome ,03 medical and health sciences ,food ,Sulfur assimilation ,Genetics ,Gene ,Flavor ,030304 developmental biology ,0303 health sciences ,Gene Expression Profiling ,food and beverages ,Molecular Sequence Annotation ,Allium tuberosum ,food.food ,Metabolic pathway ,Gene Ontology ,Inflorescence ,Metabolic Networks and Pathways ,010606 plant biology & botany - Abstract
The unique flavor of Allium tuberosum is primarily associated with the hydrolysis of a series of organosulfur compounds, S-alk(en)yl cysteine sulphoxides (CSOs), upon tissue bruising or maceration. To obtain the tissue-specific transcriptomes, 18 RNA-Seq libraries representing leaf, root, stem, mature flower, inflorescence, and seed tissues of A. tuberosum were sequenced, finally yielding 133.7 Gb clean reads. The de novo assembled transcriptomes enabled the identification of 223,529 unigenes, which were functionally annotated and analyzed for the gene ontology and metabolic pathways. Furthermore, to reveal the flavor metabolic pathways, a total of 205 unigenes involved in the sulfur assimilation and CSO biosynthesis were identified, and their expression profiles were analyzed by RNA-Seq and qRT-PCR. Collectively, this study provides a valuable resource for in-depth molecular and functional researches especially on flavor formation, as well as for the development of molecular markers, and other genetic studies in A. tuberosum.
- Published
- 2021
- Full Text
- View/download PDF