茶树SRO基因家族的鉴定及表达分析

doi:10.13305/j.cnki.jts.2019.04.004

摘要/Abstract

摘要： SROs（Similar to rcd one）是植物特有的基因家族。本研究利用生物信息学方法从茶树基因组中鉴定获得9个茶树SRO基因家族成员,分别命名为CsRCD1—4和CsSRO1—5。9个茶树SRO基因的编码蛋白均具有特征结构域PARP和RST,具有相似的保守基序。系统进化树分析聚分为3组,Ι组包含CsRCD1—4,Ⅱ组包含CsSRO1和CsSRO2,Ⅲ组包含CsSRO3—5。基因结构分析表明每个CsSRO基因含有4至9个外显子。8个茶树组织转录组数据分析表明,CsRCD1、CsRCD3和CsRCD4可能在茶树不同发育阶段具有重要作用;大多数CsSRO基因在根和成熟叶中较高表达。上游启动子区域分析发现大量与植物发育、激素及胁迫响应密切相关的顺式作用元件,进一步对CsSRO基因在干旱和脱落酸处理下的表达模式进行分析发现,9个CsSRO基因均被诱导表达,CsSRO基因可能与茶树抗旱密切相关。

关键词: 茶树, SRO, 系统进化, 干旱胁迫

Abstract: SROs (Similar to rcd one) are plant-specific gene families. In this study, 9 CsSRO gene family members were identified from tea tree genome by bioinformatics method and named as CsRCD1—4 and CsSRO1—5 respectively. All coding proteins of the 9 CsSRO genes have characteristic structural domains PARP and RST, and have similar conserved motifs. The CsSRO genes were divided into 3 groups based on phylogenetic tree analysis, with the group Ι containing CsRCD1—4, the group Ⅱ containing CsSRO1, CsSRO2 and the group Ⅲ containing CsSRO3—5. Gene structure analysis shows that this gene family contained 4 to 9 exons. Analysis of transcriptome data from 8 tea tree tissues shows that CsRCD1/CsRCD3/CsRCD4 might play an important role in different developmental stages of tea plants. Most CsSRO genes were highly expressed in roots and mature leaves. Upstream promoter region analysis found a large number of cis-acting elements closely related to plant development, hormones and stress response. Further expression analysis shows that 9 CsSRO genes were induced by drought and abscission acid treatments, suggesting CsSRO genes may be closely related to drought resistance.

Key words: Camellia sinensis, SRO, phylogeny analysis, stress

中图分类号:

郭永春, 王鹏杰, 陈笛, 郑玉成, 陈雪津, 叶乃兴. 茶树SRO基因家族的鉴定及表达分析[J]. 茶叶科学, 2019, 39(4): 392-402. doi: 10.13305/j.cnki.jts.2019.04.004.

GUO Yongchun, WANG Pengjie, CHEN Di, ZHENG Yucheng, CHEN Xuejin, YE Naixing. Genome-wide Identification and Expression Analysis of SRO Gene Family in Camellia sinensis[J]. Journal of Tea Science, 2019, 39(4): 392-402. doi: 10.13305/j.cnki.jts.2019.04.004.

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