高低可溶性固形物辣椒内生微生物群落差异及细菌功能预测

doi:10.16420/j.issn.0513-353x.2025-0184

摘要/Abstract

摘要： 以不同可溶性固形物含量（soluble solids content，SSC）辣椒为研究对象，采用Illumina NovaSeq高通量测序技术探究辣椒根、茎、叶、红果（生理成熟）中内生微生物的多样性、群落结构、差异物种及细菌的潜在功能。结果表明：相较于低SSC辣椒，高SSC辣椒根、茎、叶部的细菌群落丰富度较低，而真菌群落较高。低SSC辣椒叶部细菌丰富度最高，其次是根部、茎部与果部；高SSC辣椒茎部真菌丰富度最高，其次是根部、叶部与果部。在果实中，高SSC辣椒中的肠杆菌属（Enterobacter）为优势细菌属，枝孢菌属（Cladosporium）为优势真菌属；低SSC辣椒中的褚氏杆菌属（Chujaibacter）为优势细菌属。通过PICRUSt2软件基于16S rRNA基因测序数据对内生细菌基因功能进行预测分析，结果显示：茎部和叶中所预测的基因功能数量最多，对应的细菌群落丰富度和多样性最高；在果部，次生代谢生物合成、抗生素生物合成、碳代谢功能在低SSC辣椒中所占比例较高，ABC转运功能在高SSC辣椒中所占比例较高。

关键词: 辣椒, 可溶性固形物, 内生微生物, 群落差异, 功能预测

Abstract:

The Illumina NovaSeq high-throughput sequencing was utilized to characterize the diversity，community structure，differential species and bacterial functional profiles of endophytic microorganisms in peppers with contrasting soluble solids content（SSC）across roots，stems，leaves and red fruits（physiological maturity）. The results showed that compared with low-SSC peppers，high-SSC peppers showed relatively lower richness of bacterial communities in roots，stems，and leaves. Whereas fungal richness showed an inverse pattern across all compartments. In low-SSC peppers，the highest bacterial richness was observed in the leaves，followed by the roots，stems，and fruits. In contrast，high-SSC peppers showed the highest fungal richness in the stems，followed by the roots，leaves，and fruits. In fruit tissues，Enterobacter was the dominant bacterial genus in high-SSC peppers，while Cladosporium was the dominant fungal genus. In low-SSC peppers，Chujaibacter was the dominant bacterial genus. Based on 16S rRNA gene sequencing data，PICRUSt2 functional profiling indicated that stems and leaves hosted the most abundant and diverse predicted bacterial gene functions. Fruit-specific pathway analysis showed enrichment of secondary metabolite biosynthesis，antibiotic biosynthesis and carbon metabolism in low-SSC peppers，while ABC transporter systems were more prevalent in high-SSC peppers.

Key words: pepper, soluble solids content, endophytic microorganisms, community differences, functional prediction

袁思怡, 王玉琦, 张明星, 周池, 陶禹, 李鑫, 戴雄泽. 高低可溶性固形物辣椒内生微生物群落差异及细菌功能预测[J]. 园艺学报, 2026, 53(3): 802-816.

YUAN Siyi, WANG Yuqi, ZHANG Mingxing, ZHOU Chi, TAO Yu, LI Xin, DAI Xiongze. Differences in Endophytic Microbial Communities and Bacterial Functional Predictions of Peppers with High/Low Soluble Solids Content[J]. Acta Horticulturae Sinica, 2026, 53(3): 802-816.

图/表 8

图1 25份辣椒果实的可溶性固形物含量

Fig. 1 Soluble solids content in 25 pepper fruits

表1 高低SSC辣椒细菌和真菌在各分类水平的数量

Table 1 Quantitative distribution of bacteria and fungi at various taxonomic levels in high-SSC and low-SSC peppers

类型 Type	分组 Group	门 Phylum	纲 Class	目 Order	科 Family	属 Genus	种 Species
细菌 Bacteria	HP	34	79	201	416	923	1 140
	LP	34	85	229	469	1 066	1 352
	总计Total	36	92	253	526	1 263	1 658
真菌 Fungi	HP	15	57	139	312	772	1 375
	LP	18	57	144	354	893	1 624
	总计Total	18	61	157	381	1 011	1 950

表2 高低SSC辣椒不同部位的细菌α多样性指数

Table 2 Bacterial α-diversity indexes in different parts of high-SSC and low-SSC peppers

部位 Part	分组 Group	ACE指数 ACE index	Chao 1指数 Chao 1 index	Shannon指数 Shannon index	Simpson指数 Simpson index
根 Root	HP	276.83 ± 54.72 b	279.56 ± 54.86 b	5.00 ± 0.51 ab	0.93 ± 0.006 a
根 Root	LP	337.22 ±110.82 b	338.46 ± 112.75 b	4.93 ± 0.68 ab	0.91 ± 0.039 a
茎 Stem	HP	142.94 ± 78.74 c	145.04 ± 78.35 c	3.65 ± 3.25 bc	0.55 ± 0.460 c
茎 Stem	LP	152.74 ± 48.89 c	151.94 ± 49.51 c	6.32 ± 0.38 a	0.98 ± 0.005 a
叶 Leaf	HP	279.75 ± 88.08 b	291.81 ± 82.48 b	2.58 ± 0.85 c	0.66 ± 0.069 bc
叶 Leaf	LP	488.81 ± 50.33 a	504.00 ± 45.26 a	4.42 ± 0.81 abc	0.82 ± 0.079 ab
果 Fruit	HP	158.81 ± 57.02 c	158.96 ± 57.41 c	4.88 ± 0.36 ab	0.91 ± 0.020 a
果 Fruit	LP	155.59 ± 10.45 c	156.17 ± 10.7 c	6.16 ± 0.06 a	0.97 ± 0.004 a

表3 高低SSC辣椒不同部位的真菌α多样性指数

Table 3 Fungi α-diversity indexes in different parts of high-SSC and low-SSC peppers

部位 Part	分组 Group	ACE指数 ACE index	Chao 1指数 Chao 1 index	Shannon指数 Shannon index	Simpson指数 Simpson index
根 Root	HP	700.85 ± 577.86 bc	695.51 ± 578.59 bcd	4.66 ± 1.48 c	0.90 ± 0.06 ab
根 Root	LP	229.25 ± 109.21 c	228.67 ± 109.78 d	2.76 ± 0.09 d	0.72 ± 0.08 c
茎 Stem	HP	1 563.56 ± 257.19 a	1 561.18 ± 248.28 a	7.52 ± 1.07 a	0.98 ± 0.01 a
茎 Stem	LP	875.85 ± 714.08 b	856.88 ± 718.38 bc	6.33 ± 1.45 ab	0.95 ± 0.05 a
叶 Leaf	HP	653.50 ± 264.61 bc	654.83 ± 276.16 bcd	6.45 ± 0.52 ab	0.97 ± 0.01 a
叶 Leaf	LP	314.43 ± 72.81 c	289.01 ± 52.01 d	5.15 ± 2.35 bc	0.76 ± 0.26 bc
果 Fruit	HP	621.62 ± 175.88 bc	575.09 ± 213.52 cd	7.03 ± 0.15 a	0.98 ± 0.01 a
果 Fruit	LP	1 112.99 ± 709.71 ab	1 099.11 ± 721.03 ab	7.49 ± 0.83 a	0.99 ± 0.01 a

图2 高低SSC辣椒不同部位细菌（A ~ D）和真菌（E ~ H）PCoA分析 HP：高可溶性固形物辣椒组；LP：低可溶性固形物辣椒组。下同。采用置换多元方差分析方法检验，R值越大（P < 0.05）表示组间群落差异显著

Fig. 2 PCoA analysis of endophytic bacterial（A-D）and fungal（E-H）in high-SSC and low-SSC peppers across different parts HP：High-SSC pepper；LP：Low-SSC pepper. The same below. Permutational multivariate analysis of variance（PERMANOVA）was used to test for significant differences in community structure between groups. a larger R value （P < 0.05）indicates significant inter-group separation of community structures

图3 高低SSC辣椒不同部位内生微生物群落组成（门水平前十）

Fig. 3 Composition of endophytic microbial communities in high-SSC and low-SSC peppers across different parts（Phylum level，top 10）

图4 高低SSC辣椒不同部位细菌（A ~ D）和真菌（E ~ H）LEfSe分析横坐标为log10转换后的LDA score

Fig. 4 LEfSe analysis of bacterial（A-D）and fungal（E-H）communities in high-SSC and low-SSC peppers across different parts The horizontal axis indicates log10 transformed LDA score

图5 高低SSC辣椒不同部位细菌群落功能预测差异分析 t-test方法对组间的物种丰度进行显著性差异检验，* α = 0.05，** α = 0.01，*** α = 0.001

Fig. 5 Differential analysis of predicted bacterial community functions in high-SSC and low-SSC peppers across different parts t-Test was used to test differences in abundance between groups，* α = 0.05，** α = 0.01，*** α = 0.001

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