Comparative Metabolic and Transcriptomic Analysis of Ripening Fruit in Pear Cultivars of‘Sucui 1’‘Cuiguan’and‘Huasu’

doi:10.16420/j.issn.0513-353x.2021-1080

Acta Horticulturae Sinica ›› 2022, Vol. 49 ›› Issue (3): 493-508.doi: 10.16420/j.issn.0513-353x.2021-1080

• Research Papers • Previous Articles Next Articles

Comparative Metabolic and Transcriptomic Analysis of Ripening Fruit in Pear Cultivars of‘Sucui 1’‘Cuiguan’and‘Huasu’

WANG Hong¹^,²^,^*(), YANG Wangli¹^,², LIN Jing¹^,^*(), YANG Qingsong¹, LI Xiaogang¹, SHENG Baolong¹, CHANG Youhong¹

¹Institute of Pomology,Jiangsu Academy of Agricultural Sciences,Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,China
²College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China

Received:2021-10-28 Revised:2021-12-28 Online:2022-03-25 Published:2022-03-25
Contact: WANG Hong,LIN Jing E-mail:wanghong2015@jaas.ac.cn;lj84390224@126.com

Abstract

Abstract:

An early-maturing pear‘Sucui 1’was developed by crossing ‘Huasu’and‘Cuiguan’. The‘Sucui 1’produces fruit with sweet taste,crisp texture and low level of stone cells,so it is well accepted by consumers. To explore biochemical and molecular mechanisms that establish the characteristics of the ripening fruit in‘Sucui 1’,we carried out the metabolic and transcriptomic analysis using UPLC-MS,HPLC,and an amino acid analyzer and RNA-seq approach. The results from the metabolic analysis showed that metabolites such as sugars,organic acids,amino acids and lipids were significantly different between‘Sucui 1’and its parents. Although the total soluble sugar content was similar between‘Sucui 1’and‘Cuiguan’,and the total organic acid content was similar between ‘Sucui 1’and‘Huasu’,the level of sucrose,malate,Asp,Phe,Met,glycerophospholipids and palmitaldehyde was significantly higher in the ripening fruit of‘Sucui 1’. On the other hand,the level of sorbitol and chlorogenic acid was significantly lower in the ripening fruit of‘Sucui 1’compared to ‘Cuiguan’. Differentially expressed genes involved in the biosynthesis pathways of these metabolites were further identified using RNA-Seq. The results from the transcriptomic analysis showed that GO terms such as organic acid biosynthesis,organic substance catabolic process,carbohydrate metabolic process,carboxylic acid biosynthetic process,lipid biosynthetic process and polysaccharide metabolic process were significantly enriched in the comparison of‘Sucui 1’to‘Cuiguan’and‘Huasu’. The higher accumulation of SPS transcripts might be related to the higher level of sucrose in‘Sucui 1’. The higher transcript accumulation of S6PDH and SDH might contribute to its more active sorbitol metabolism. Additionally,the upregulation of FUM1,ICDH,PDH,OGDHL might be related to metabolite accumulations in the TCA cycle. Moreover,differential expression of GAT,GLSN,LASPO,SAMS and DGK1,ACCA,KASC2,ADH2 and PLDA might be related to the higher amino acid and lipid contents in ‘Sucui 1’. These findings provide a foundation for pear quality improvement.

Key words: Pyrus pyrifolia, fruit quality, differentially expressed metabolites, differentially expressed genes, qRT-PCR

CLC Number:

S661.2

WANG Hong, YANG Wangli, LIN Jing, YANG Qingsong, LI Xiaogang, SHENG Baolong, CHANG Youhong. Comparative Metabolic and Transcriptomic Analysis of Ripening Fruit in Pear Cultivars of‘Sucui 1’‘Cuiguan’and‘Huasu’[J]. Acta Horticulturae Sinica, 2022, 49(3): 493-508.

Figures/Tables 10

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基因名称 Gene name	基因号 Gene ID	上游引物（5′-3′） Forward primer	下游引物（5′-3′） Reverse Primer
GAPDH	Chr13.g23532	TGGTGTGAACGAGAAGGAAT	CCCTCAACAATCCCAAACC
bZIP53	Chr17.g20327	ACAGGGAGCGGAGCTACAA	AAGAACATGCCGGAGGAGG
ProDH	Chr17.g25295	CTGGTTTACGCTCTCGAGTATG	GAAGAAGGTGGCAGGGATTT
GAT	Chr10.g14827	GACACAGCCATCGACAAAGA	GCCTCTGCATATTCCCAAGTAG
bZIP11	Chr10.g16677	CTCCTGACAAGGGATAACAACC	ACCCATCACCTCCACCAATA
SDH SPS	Chr7.g31955 Chr10.g17334	GTCCGTTCCACTGTATGGTT ACCGGATGGAGATGGGGAT	GCAAAGGAGTGGAGGAGTC CATAATCAATGTAAGGTTAGCAAGCTC

基因名称 Gene name	基因号 Gene ID	上游引物（5′-3′） Forward primer	下游引物（5′-3′） Reverse Primer
GAPDH	Chr13.g23532	TGGTGTGAACGAGAAGGAAT	CCCTCAACAATCCCAAACC
bZIP53	Chr17.g20327	ACAGGGAGCGGAGCTACAA	AAGAACATGCCGGAGGAGG
ProDH	Chr17.g25295	CTGGTTTACGCTCTCGAGTATG	GAAGAAGGTGGCAGGGATTT
GAT	Chr10.g14827	GACACAGCCATCGACAAAGA	GCCTCTGCATATTCCCAAGTAG
bZIP11	Chr10.g16677	CTCCTGACAAGGGATAACAACC	ACCCATCACCTCCACCAATA
SDH SPS	Chr7.g31955 Chr10.g17334	GTCCGTTCCACTGTATGGTT ACCGGATGGAGATGGGGAT	GCAAAGGAGTGGAGGAGTC CATAATCAATGTAAGGTTAGCAAGCTC

分类 Category	代谢产物Compounds	相对含量（Area）/10⁶Relative content
分类 Category	代谢产物Compounds	苏翠1号 Sucui 1	翠冠 Cuiguan	华酥 Huasu
有机酸 Organic acids	甲基丙二酸Methylmalonic acid	2.85 ± 0.66 c	11.73 ± 1.18 a	6.95 ± 0.27 b
	琥珀酸Succinic acid	2.78 ± 0.61 c	11.13 ± 1.10 a	7.11 ± 0.53 b
	柠檬酸Citric acid	3.09 ± 0.09 b	3.00 ± 0.46 b	8.81 ± 0.65 a
	苹果酸L(-)-Malic acid	5.10 ± 0.57 a	2.28 ± 0.02 b	2.62 ± 0.04 b
	丙酸5-Aminolevulinate	3.04 ± 0.21 b	2.04 ± 0.33 c	4.14 ± 0.63 a
	木糖酸D-Xylonic acid	1.86 ± 0.22 b	2.35 ± 0.34 a	1.57 ± 0.28 b
	莽草酸Shikimic acid	1.64 ± 0.08 a	1.47 ± 0.15 a	1.04 ± 0.08 b
	延胡索酸Fumaric acid	0.97 ± 0.07 a	1.04 ± 0.12 a	0.64 ± 0.04 b
碳水化合物	蔗糖D-(+)-Sucrose	2.45 ± 0.25 a	1.77 ± 0.56 c	1.90 ± 0.1 b
Carbohydrates	葡萄糖D-(+)-Glucose	0.50 ± 0.07 b	1.83 ± 0.17 a	0.50 ± 0.13 b
	6-磷酸葡萄糖D-Glucose 6-phosphate	0.68 ± 0.01 c	1.02 ± 0.06 a	0.84 ± 0.05 b
氨基酸Amino acids	天冬氨酸L-Aspartic acid	3.51 ± 0.37 a	3.13 ± 0.26 b	2.02 ± 0.23 c
	DL-正缬氨酸Dl-Norvaline	4.62 ± 0.29 a	3.11 ± 0.28 b	2.76 ± 0.18 c
	苯丙氨酸L-Phenylalanine	2.47 ± 0.29 a	2.21 ± 0.21 a	1.52 ± 0.53 b
	甲硫氨酸L-Methionine	2.07 ± 0.41 a	0.89 ± 0.20 c	1.18 ± 0.23 b
甘油磷脂	溶血磷脂酰乙醇胺16:0 LysoPE 16:0	12.40 ± 0.89 a	9.45 ± 0.56 b	6.08 ± 0.23 c
Glycerophospholipids	溶血磷脂酰胆碱16:0 LysoPC 16:0	10.48 ± 1.32 a	8.87 ± 1.55 b	8.04 ± 0.46 b
	溶血磷脂酰乙醇胺18:2（2n异构）LysoPE 18:2 (2n isomer)	2.24 ± 0.34 a	1.58 ± 0.08 b	1.32 ± 0.09 c
	溶血磷脂酰胆碱18:3（2n异构）LysoPC 18:3 (2n isomer)	2.31 ± 1.07 a	1.16 ± 0.29 b	1.11 ± 0.13 b
	溶血磷脂酰胆碱18:3 LysoPC 18:3	1.53 ± 0.20 a	1.24 ± 0.23 a	1.12 ± 0.04 a
	溶血磷脂酰胆碱18:2 LysoPC 18:2	1.73 ± 0.21 a	1.09 ± 0.13 b	1.25 ± 0.03 b
	溶血磷脂酰胆碱18:1 LysoPC 18:1 (2n isomer)	1.37 ± 0.09 a	1.06 ± 0.40 b	0.78 ± 0.24 c
	溶血磷脂酰胆碱18:2 （2n异构）LysoPC 18:2 (2n isomer)	2.61 ± 0.36 a	0.80 ± 0.15 b	0.82 ± 0.19 b
脂肪酸Fatty acids	棕榈醛Palmitaldehyde	1.07 ± 0.11 a	0.80 ± 0.13 b	0.67 ± 0.13 c
奎宁酸及衍生物Quinate and its derivatives	绿原酸Chlorogenic acid (3-O-Caffeoylquinic acid)	10.21 ± 1.14 b	31.77 ± 3.21 a	34.47 ± 0.57 a

分类 Category	代谢产物Compounds	相对含量（Area）/10⁶Relative content
分类 Category	代谢产物Compounds	苏翠1号 Sucui 1	翠冠 Cuiguan	华酥 Huasu
有机酸 Organic acids	甲基丙二酸Methylmalonic acid	2.85 ± 0.66 c	11.73 ± 1.18 a	6.95 ± 0.27 b
	琥珀酸Succinic acid	2.78 ± 0.61 c	11.13 ± 1.10 a	7.11 ± 0.53 b
	柠檬酸Citric acid	3.09 ± 0.09 b	3.00 ± 0.46 b	8.81 ± 0.65 a
	苹果酸L(-)-Malic acid	5.10 ± 0.57 a	2.28 ± 0.02 b	2.62 ± 0.04 b
	丙酸5-Aminolevulinate	3.04 ± 0.21 b	2.04 ± 0.33 c	4.14 ± 0.63 a
	木糖酸D-Xylonic acid	1.86 ± 0.22 b	2.35 ± 0.34 a	1.57 ± 0.28 b
	莽草酸Shikimic acid	1.64 ± 0.08 a	1.47 ± 0.15 a	1.04 ± 0.08 b
	延胡索酸Fumaric acid	0.97 ± 0.07 a	1.04 ± 0.12 a	0.64 ± 0.04 b
碳水化合物	蔗糖D-(+)-Sucrose	2.45 ± 0.25 a	1.77 ± 0.56 c	1.90 ± 0.1 b
Carbohydrates	葡萄糖D-(+)-Glucose	0.50 ± 0.07 b	1.83 ± 0.17 a	0.50 ± 0.13 b
	6-磷酸葡萄糖D-Glucose 6-phosphate	0.68 ± 0.01 c	1.02 ± 0.06 a	0.84 ± 0.05 b
氨基酸Amino acids	天冬氨酸L-Aspartic acid	3.51 ± 0.37 a	3.13 ± 0.26 b	2.02 ± 0.23 c
	DL-正缬氨酸Dl-Norvaline	4.62 ± 0.29 a	3.11 ± 0.28 b	2.76 ± 0.18 c
	苯丙氨酸L-Phenylalanine	2.47 ± 0.29 a	2.21 ± 0.21 a	1.52 ± 0.53 b
	甲硫氨酸L-Methionine	2.07 ± 0.41 a	0.89 ± 0.20 c	1.18 ± 0.23 b
甘油磷脂	溶血磷脂酰乙醇胺16:0 LysoPE 16:0	12.40 ± 0.89 a	9.45 ± 0.56 b	6.08 ± 0.23 c
Glycerophospholipids	溶血磷脂酰胆碱16:0 LysoPC 16:0	10.48 ± 1.32 a	8.87 ± 1.55 b	8.04 ± 0.46 b
	溶血磷脂酰乙醇胺18:2（2n异构）LysoPE 18:2 (2n isomer)	2.24 ± 0.34 a	1.58 ± 0.08 b	1.32 ± 0.09 c
	溶血磷脂酰胆碱18:3（2n异构）LysoPC 18:3 (2n isomer)	2.31 ± 1.07 a	1.16 ± 0.29 b	1.11 ± 0.13 b
	溶血磷脂酰胆碱18:3 LysoPC 18:3	1.53 ± 0.20 a	1.24 ± 0.23 a	1.12 ± 0.04 a
	溶血磷脂酰胆碱18:2 LysoPC 18:2	1.73 ± 0.21 a	1.09 ± 0.13 b	1.25 ± 0.03 b
	溶血磷脂酰胆碱18:1 LysoPC 18:1 (2n isomer)	1.37 ± 0.09 a	1.06 ± 0.40 b	0.78 ± 0.24 c
	溶血磷脂酰胆碱18:2 （2n异构）LysoPC 18:2 (2n isomer)	2.61 ± 0.36 a	0.80 ± 0.15 b	0.82 ± 0.19 b
脂肪酸Fatty acids	棕榈醛Palmitaldehyde	1.07 ± 0.11 a	0.80 ± 0.13 b	0.67 ± 0.13 c
奎宁酸及衍生物Quinate and its derivatives	绿原酸Chlorogenic acid (3-O-Caffeoylquinic acid)	10.21 ± 1.14 b	31.77 ± 3.21 a	34.47 ± 0.57 a

氨基酸Amino acids	苏翠1号Sucui 1	翠冠Cuiguan	华酥Huasu
L-天冬氨酸 Asp	351.00 ± 37.02 a	313.00 ± 26.38 b	202.00 ± 23.02 c
L-苯丙氨酸 Phe	247.00 ± 28.92 a	221.00 ± 21.22 b	152.00 ± 53.21 c
L-甲硫氨酸 Met	207.00 ± 40.93 a	100.70 ± 19.96 b	118.00 ± 21.82 b
L-(+)-赖氨酸 Lys	102.00 ± 15.51 a	46.90 ± 12.10 b	111.00 ± 10.05 a
L-谷氨酸 Glu	58.80 ± 9.20 a	51.40 ± 23.28 a	44.5 ± 12.37 b
L-(-)-苏氨酸 Thr	41.80 ± 6.19 a	38.70 ± 3.64 b	26.00 ± 2.29 c
L-丙氨酸 Ala	41.40 ± 5.83 a	28.50 ± 2.29 b	24.50 ± 3.67 b
L-(+)-精氨酸 Arg	23.20 ± 4.68 b	31.40 ± 4.06 a	18.30 ± 8.30 c
L-(-)-酪氨酸 Tyr	20.70 ± 2.95 a	22.40 ± 3.12 a	6.16 ± 0.27 b
L-半胱氨酸 Cys	9.12 ± 1.47 b	14.20 ± 0.87 a	5.14 ± 0.92 c
L-异亮氨酸 Ile	4.19 ± 0.17 a	3.04 ± 0.45 b	4.91 ± 0.79 a
L-组氨酸 His	3.61 ± 0.78 a	0.75 ± 0.17 c	2.92 ± 0.12 b
L-亮氨酸 Leu	3.55 ± 0.40 b	2.46 ± 0.31 c	4.08 ± 0.12 a
L-缬氨酸 Val	52.10 ± 0.02 a	54.50 ± 0.01 a	40.42 ± 0.01 b
L-脯氨酸 Pro	8.69 ± 0.02 c	15.12 ± 0.65 a	13.20 ± 0.68 b
总量 Total content	1 114.47	966.35	772.73

Comparative Metabolic and Transcriptomic Analysis of Ripening Fruit in Pear Cultivars of‘Sucui 1’‘Cuiguan’and‘Huasu’

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