Synergistic effects of light and temperature on anthocyanin biosynthesis in callus cultures of red-fleshed apple (Malus sieversii f. niedzwetzkyana)

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• 作者：Nan Wang ; Zongying Zhang ; Shenghui Jiang…
• 关键词：Malus sieversii f. niedzwetzkyana ; Callus ; Anthocyanin ; Light ; Temperature
• 刊名：Plant Cell, Tissue and Organ Culture
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：127
• 期：1
• 页码：217-227
• 全文大小：3,159 KB
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Plant Sciences
  Plant Physiology
  
• 出版者：Springer Netherlands
• ISSN：1573-5044
• 卷排序：127

文摘

We established a red callus from the leaves of a red-fleshed apple individual, which was a hybrid offspring of the cross between Malus sieversii f. niedzwetzkyana and Malus domestica cv. ‘Fuji’. We analyzed callus growth and anthocyanin biosynthesis/metabolism under different combinations of temperature and light conditions. Incubation in darkness resulted in decreased anthocyanin accumulation, while it promoted callus growth. Exposure to light and low temperature (16 °C) induced the expression of MYB10 and bHLH3/33, which are responsible for coordinating the regulation of anthocyanin biosynthesis, as well as the expression of other structural genes. Treatments with light and high temperature (32 °C) induced MYB16 expression, which repressed anthocyanin biosynthesis. Additionally, low temperature (16 °C) inhibited the expression of MYB111. We analyzed the expression patterns of MYB and bHLH transcription factor genes by quantitative real-time polymerase chain reaction. Our data suggest that light-induced regulation of anthocyanin biosynthesis is primarily caused by altered MYB10 transcript levels, while temperature-induced regulation is the result of changes to the expression of bHLH3/33, MYB16, MYB17, MYB111, and other repressors. In conclusion, we investigated the reciprocal effects of light and temperature on anthocyanin biosynthesis in red-fleshed apple calli. Our findings may provide a theoretical basis for breeding red-fleshed apple varieties with high anthocyanin contents.