Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

The aim of this study was to examine the regulation of transcriptomics and proteomics related to the yellowing of fresh-cut yams after storage. The comparison of yellow fresh-cut yam (YFY) vs. white fresh-cut yam (control) revealed 6894 upregulated and 6800 downregulated differentially expressed gen...

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Bibliographic Details
Published in:Scientific reports 2021-04, Vol.11 (1), p.7755-7755, Article 7755
Main Authors: Guo, Shuang, Wang, Dan, Ma, Yue, Zhang, Yan, Zhao, Xiaoyan
Format: Article
Language:English
Subjects:
631/443
631/45
Biosynthesis
Carotenoids
Dioscorea - genetics
Dioscorea - metabolism
Dioscorea - physiology
Down-Regulation
Flavonoids
Gene regulation
Genes, Plant
Humanities and Social Sciences
multidisciplinary
Pigments
Proteomics
Science
Science (multidisciplinary)
Sequence Analysis, RNA - methods
Transcriptome
Transcriptomics
Tricarboxylic acid cycle
Up-Regulation
Yellowing
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Summary:The aim of this study was to examine the regulation of transcriptomics and proteomics related to the yellowing of fresh-cut yams after storage. The comparison of yellow fresh-cut yam (YFY) vs. white fresh-cut yam (control) revealed 6894 upregulated and 6800 downregulated differentially expressed genes along with 1277 upregulated and 677 downregulated differentially expressed proteins. The results showed that the total carotenoids, flavonoids, and bisdemethoxycurcumin in YFY were higher than in the control due to the significant up-regulation of critical genes in the carotenoid biosynthesis pathway, flavonoid biosynthesis pathway, and stilbenoid, diarylheptanoid, and gingerol biosynthesis pathway. In addition, the tricarboxylic acid cycle and phenylpropanoid biosynthesis were both enhanced in YFY compared to the control, providing energy and precursors for the formation of yellow pigments. The results suggest that the synthesis of yellow pigments is regulated by critical genes, which might explain the yellowing of fresh-cut yam after storage.
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-021-87423-4