PpMYB10.1 regulates peach fruit starch degradation by activating PpBAM2
Starch degradation, a crucial source for soluble sugar, significantly influences fruit flavor development during ripening. Key enzymes in this process include α-amylases (AMYs) and β-amylases (BAMs). In this study, we identified 5 PpAMYs and 9 PpBAMs in peach and categorized them into three and four...
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| description | Starch degradation, a crucial source for soluble sugar, significantly influences fruit flavor development during ripening. Key enzymes in this process include α-amylases (AMYs) and β-amylases (BAMs). In this study, we identified 5
PpAMYs
and 9
PpBAMs
in peach and categorized them into three and four groups, respectively, based on the gene structures and the phylogenetic analysis. Subsequent expression analysis revealed that elevated levels of
PpAMY1
,
PpAMY5
, and
PpBAM2
were detected in the middle and late stages of fruit development, suggesting their positive involvement in starch degradation during peach fruit ripening. Transient overexpression experiments conducted in peach fruits and callus further demonstrated that overexpression of
PpBAM2
significantly reduced starch content, indicating its important role in starch degradation during peach fruit ripening. Furthermore, we identified a R2R3-MYB transcription factor, PpMYB10.1, which activated the expression of
PpBAM2
through the direct interacting with its promoter. In addition, transient overexpression of
PpMYB10.1
could significantly reduce starch content in peach callus. Consequently, our findings highlight the positive role of
PpBAM2
in peach starch degradation, with PpMYB10.1 serving as an activator during this process. |
| doi_str_mv | 10.1007/s00425-024-04575-z |
| format | Article |
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PpAMYs
and 9
PpBAMs
in peach and categorized them into three and four groups, respectively, based on the gene structures and the phylogenetic analysis. Subsequent expression analysis revealed that elevated levels of
PpAMY1
,
PpAMY5
, and
PpBAM2
were detected in the middle and late stages of fruit development, suggesting their positive involvement in starch degradation during peach fruit ripening. Transient overexpression experiments conducted in peach fruits and callus further demonstrated that overexpression of
PpBAM2
significantly reduced starch content, indicating its important role in starch degradation during peach fruit ripening. Furthermore, we identified a R2R3-MYB transcription factor, PpMYB10.1, which activated the expression of
PpBAM2
through the direct interacting with its promoter. In addition, transient overexpression of
PpMYB10.1
could significantly reduce starch content in peach callus. Consequently, our findings highlight the positive role of
PpBAM2
in peach starch degradation, with PpMYB10.1 serving as an activator during this process.</description><identifier>ISSN: 0032-0935</identifier><identifier>ISSN: 1432-2048</identifier><identifier>EISSN: 1432-2048</identifier><identifier>DOI: 10.1007/s00425-024-04575-z</identifier><identifier>PMID: 39576407</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Amylases ; Biomedical and Life Sciences ; Callus ; Cultivars ; Degradation ; Developmental stages ; Ecology ; flavor ; Forestry ; Fruit - genetics ; Fruit - growth & development ; Fruit - metabolism ; fruiting ; Fruits ; Gene Expression Regulation, Plant ; genes ; Genomes ; Life Sciences ; Metabolism ; Original Article ; peaches ; Phylogeny ; Plant growth ; Plant Proteins - genetics ; Plant Proteins - metabolism ; Plant Sciences ; Promoter Regions, Genetic - genetics ; Proteins ; Prunus persica - genetics ; Prunus persica - metabolism ; Ripening ; Starch ; Starch - metabolism ; Sugar ; sugars ; transcription factors ; Transcription Factors - genetics ; Transcription Factors - metabolism</subject><ispartof>Planta, 2025-01, Vol.261 (1), p.1-1, Article 1</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c289t-6c1ab059bacd63e895491120a93d9c46a9ebaae2b6817d2fccfb63cd426fb96e3</cites><orcidid>0000-0001-6190-7931</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00425-024-04575-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00425-024-04575-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39576407$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dai, Jieyu</creatorcontrib><creatorcontrib>Fang, Zhouheng</creatorcontrib><creatorcontrib>Zhu, Jingwen</creatorcontrib><creatorcontrib>Zheng, Xuyang</creatorcontrib><creatorcontrib>Zhan, Qianjin</creatorcontrib><creatorcontrib>Cao, Lijun</creatorcontrib><creatorcontrib>Hu, Yanan</creatorcontrib><creatorcontrib>Zhao, Caiping</creatorcontrib><title>PpMYB10.1 regulates peach fruit starch degradation by activating PpBAM2</title><title>Planta</title><addtitle>Planta</addtitle><addtitle>Planta</addtitle><description>Starch degradation, a crucial source for soluble sugar, significantly influences fruit flavor development during ripening. Key enzymes in this process include α-amylases (AMYs) and β-amylases (BAMs). In this study, we identified 5
PpAMYs
and 9
PpBAMs
in peach and categorized them into three and four groups, respectively, based on the gene structures and the phylogenetic analysis. Subsequent expression analysis revealed that elevated levels of
PpAMY1
,
PpAMY5
, and
PpBAM2
were detected in the middle and late stages of fruit development, suggesting their positive involvement in starch degradation during peach fruit ripening. Transient overexpression experiments conducted in peach fruits and callus further demonstrated that overexpression of
PpBAM2
significantly reduced starch content, indicating its important role in starch degradation during peach fruit ripening. Furthermore, we identified a R2R3-MYB transcription factor, PpMYB10.1, which activated the expression of
PpBAM2
through the direct interacting with its promoter. In addition, transient overexpression of
PpMYB10.1
could significantly reduce starch content in peach callus. Consequently, our findings highlight the positive role of
PpBAM2
in peach starch degradation, with PpMYB10.1 serving as an activator during this process.</description><subject>Agriculture</subject><subject>Amylases</subject><subject>Biomedical and Life Sciences</subject><subject>Callus</subject><subject>Cultivars</subject><subject>Degradation</subject><subject>Developmental stages</subject><subject>Ecology</subject><subject>flavor</subject><subject>Forestry</subject><subject>Fruit - genetics</subject><subject>Fruit - growth & development</subject><subject>Fruit - metabolism</subject><subject>fruiting</subject><subject>Fruits</subject><subject>Gene Expression Regulation, Plant</subject><subject>genes</subject><subject>Genomes</subject><subject>Life Sciences</subject><subject>Metabolism</subject><subject>Original Article</subject><subject>peaches</subject><subject>Phylogeny</subject><subject>Plant growth</subject><subject>Plant Proteins - genetics</subject><subject>Plant Proteins - metabolism</subject><subject>Plant Sciences</subject><subject>Promoter Regions, Genetic - genetics</subject><subject>Proteins</subject><subject>Prunus persica - genetics</subject><subject>Prunus persica - metabolism</subject><subject>Ripening</subject><subject>Starch</subject><subject>Starch - metabolism</subject><subject>Sugar</subject><subject>sugars</subject><subject>transcription factors</subject><subject>Transcription Factors - genetics</subject><subject>Transcription Factors - metabolism</subject><issn>0032-0935</issn><issn>1432-2048</issn><issn>1432-2048</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1LxDAQhoMouq7-AQ9S8OKlOvlsc3QXv2BFD3rwFNI0rZVuW5NW0F9v1q4KHsRTMswz75A8CB1gOMEAyakHYITHQFgMjCc8ft9AE8woiQmwdBNNAMIdJOU7aNf7Z4DQTJJttEMlTwSDZIIu77qbx9kqMXK2HGrdWx91VpunqHBD1Ue-1y4UuS2dznVftU2UvUXa9NVrqJoyuutmZzdkD20VuvZ2f31O0cPF-f38Kl7cXl7PzxaxIansY2GwzoDLTJtcUJtKziTGBLSkuTRMaGkzrS3JRIqTnBTGFJmgJmdEFJkUlk7R8ZjbufZlsL5Xy8obW9e6se3gFcWcYS64EP9AKU55-Ega0KNf6HM7uCY8ZEURwCKwgSIjZVzrvbOF6ly11O5NYVArI2o0ooIR9WlEvYehw3X0kC1t_j3ypSAAdAR8aDWldT-7_4j9AOvilK8</recordid><startdate>20250101</startdate><enddate>20250101</enddate><creator>Dai, Jieyu</creator><creator>Fang, Zhouheng</creator><creator>Zhu, Jingwen</creator><creator>Zheng, Xuyang</creator><creator>Zhan, Qianjin</creator><creator>Cao, Lijun</creator><creator>Hu, Yanan</creator><creator>Zhao, Caiping</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7QR</scope><scope>7TM</scope><scope>8FD</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-6190-7931</orcidid></search><sort><creationdate>20250101</creationdate><title>PpMYB10.1 regulates peach fruit starch degradation by activating PpBAM2</title><author>Dai, Jieyu ; Fang, Zhouheng ; Zhu, Jingwen ; Zheng, Xuyang ; Zhan, Qianjin ; Cao, Lijun ; Hu, Yanan ; Zhao, Caiping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c289t-6c1ab059bacd63e895491120a93d9c46a9ebaae2b6817d2fccfb63cd426fb96e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Agriculture</topic><topic>Amylases</topic><topic>Biomedical and Life Sciences</topic><topic>Callus</topic><topic>Cultivars</topic><topic>Degradation</topic><topic>Developmental stages</topic><topic>Ecology</topic><topic>flavor</topic><topic>Forestry</topic><topic>Fruit - genetics</topic><topic>Fruit - growth & development</topic><topic>Fruit - metabolism</topic><topic>fruiting</topic><topic>Fruits</topic><topic>Gene Expression Regulation, Plant</topic><topic>genes</topic><topic>Genomes</topic><topic>Life Sciences</topic><topic>Metabolism</topic><topic>Original Article</topic><topic>peaches</topic><topic>Phylogeny</topic><topic>Plant growth</topic><topic>Plant Proteins - genetics</topic><topic>Plant Proteins - metabolism</topic><topic>Plant Sciences</topic><topic>Promoter Regions, Genetic - genetics</topic><topic>Proteins</topic><topic>Prunus persica - genetics</topic><topic>Prunus persica - metabolism</topic><topic>Ripening</topic><topic>Starch</topic><topic>Starch - metabolism</topic><topic>Sugar</topic><topic>sugars</topic><topic>transcription factors</topic><topic>Transcription Factors - genetics</topic><topic>Transcription Factors - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dai, Jieyu</creatorcontrib><creatorcontrib>Fang, Zhouheng</creatorcontrib><creatorcontrib>Zhu, Jingwen</creatorcontrib><creatorcontrib>Zheng, Xuyang</creatorcontrib><creatorcontrib>Zhan, Qianjin</creatorcontrib><creatorcontrib>Cao, Lijun</creatorcontrib><creatorcontrib>Hu, Yanan</creatorcontrib><creatorcontrib>Zhao, Caiping</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Planta</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dai, Jieyu</au><au>Fang, Zhouheng</au><au>Zhu, Jingwen</au><au>Zheng, Xuyang</au><au>Zhan, Qianjin</au><au>Cao, Lijun</au><au>Hu, Yanan</au><au>Zhao, Caiping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>PpMYB10.1 regulates peach fruit starch degradation by activating PpBAM2</atitle><jtitle>Planta</jtitle><stitle>Planta</stitle><addtitle>Planta</addtitle><date>2025-01-01</date><risdate>2025</risdate><volume>261</volume><issue>1</issue><spage>1</spage><epage>1</epage><pages>1-1</pages><artnum>1</artnum><issn>0032-0935</issn><issn>1432-2048</issn><eissn>1432-2048</eissn><abstract>Starch degradation, a crucial source for soluble sugar, significantly influences fruit flavor development during ripening. Key enzymes in this process include α-amylases (AMYs) and β-amylases (BAMs). In this study, we identified 5
PpAMYs
and 9
PpBAMs
in peach and categorized them into three and four groups, respectively, based on the gene structures and the phylogenetic analysis. Subsequent expression analysis revealed that elevated levels of
PpAMY1
,
PpAMY5
, and
PpBAM2
were detected in the middle and late stages of fruit development, suggesting their positive involvement in starch degradation during peach fruit ripening. Transient overexpression experiments conducted in peach fruits and callus further demonstrated that overexpression of
PpBAM2
significantly reduced starch content, indicating its important role in starch degradation during peach fruit ripening. Furthermore, we identified a R2R3-MYB transcription factor, PpMYB10.1, which activated the expression of
PpBAM2
through the direct interacting with its promoter. In addition, transient overexpression of
PpMYB10.1
could significantly reduce starch content in peach callus. Consequently, our findings highlight the positive role of
PpBAM2
in peach starch degradation, with PpMYB10.1 serving as an activator during this process.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>39576407</pmid><doi>10.1007/s00425-024-04575-z</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0001-6190-7931</orcidid></addata></record> |
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| subjects | Agriculture Amylases Biomedical and Life Sciences Callus Cultivars Degradation Developmental stages Ecology flavor Forestry Fruit - genetics Fruit - growth & development Fruit - metabolism fruiting Fruits Gene Expression Regulation, Plant genes Genomes Life Sciences Metabolism Original Article peaches Phylogeny Plant growth Plant Proteins - genetics Plant Proteins - metabolism Plant Sciences Promoter Regions, Genetic - genetics Proteins Prunus persica - genetics Prunus persica - metabolism Ripening Starch Starch - metabolism Sugar sugars transcription factors Transcription Factors - genetics Transcription Factors - metabolism |
| title | PpMYB10.1 regulates peach fruit starch degradation by activating PpBAM2 |
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