Phân tích so sánh proteome cấu thành giữa các loại gen cà chua kháng và nhạy cảm với bệnh héo xanh

Springer Science and Business Media LLC - Tập 18 - Trang 11-21 - 2017
Bruno Soares Laurindo1, Renata Dias Freitas Laurindo1, Patrícia Pereira Fontes2, Camilo Elber Vital3, Fábio Teixeira Delazari1, Maria Cristina Baracat-Pereira2, Derly José Henriques da Silva1
1Federal University of Viçosa, Department of Phytotechny, Viçosa, Brazil
2Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Viçosa, Brazil
3Biomolecules Analysis Center, Federal University of Viçosa, Viçosa, Brazil

Tóm tắt

Bệnh héo xanh là một trong những bệnh hại nghiêm trọng nhất của cây cà chua, gây ra tổn thất kinh tế đáng kể. Việc kiểm soát bệnh này gặp nhiều khó khăn, do đó việc phân tích đặc trưng phân tử của các kiểu gen cà chua có thể hỗ trợ trong việc chọn lọc các cây cà chua có sức đề kháng cao hơn đối với Phytophthora infestans, tác nhân gây bệnh héo xanh. Mục tiêu của nghiên cứu là phân tích sự khác biệt về proteome cấu thành giữa mẫu cây giống từ Ngân hàng giống rau (BGH)-2127, kiểu gen kháng, và kiểu gen Santa Clara nhạy cảm với bệnh héo xanh. Phân tích protein của các mẫu lá được thực hiện thông qua điện di hai chiều (2-DE), sau đó là nhận diện bằng khối phổ (MALDI TOF/TOF). Mười chín protein đã được xác định, và chúng có liên quan đến các quá trình chuyển hóa và năng lượng, quang hợp, phiên mã, căng thẳng và phòng thủ. Khoảng 90% số protein này nhiều hơn ở giống Santa Clara, một giống cảm thụ. Protein endochitinase 26 kDa acid và ribonuclease T2 có nhiều hơn ở mẫu BGH-2127. Hoạt động enzym đã xác nhận sự phong phú hơn của chitinase trong mẫu BGH-2127 so với giống Santa Clara. Phân tích biểu hiện gen bằng PCR thời gian thực cho thấy mức độ mRNA không tương quan với mức protein tương ứng. Sự phong phú của protein endochitinase 26 kDa acid và ribonuclease T2 trong proteome cấu thành của BGH-2127 có thể liên quan đến phản ứng kháng của mẫu này.

Từ khóa

#bệnh héo xanh #cà chua #Phytophthora infestans #proteome cấu thành #phân tích protein

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