Multiomics Analysis Reveals the Involvement of JsLHY in Controlling Aroma Production in Jasmine Flowers

• Published in: Journal of agricultural and food chemistry 2023-11, Vol.71 (45), p.17455-17468
• Main Authors: Zhou, Chengzhe, Tian, Caiyun, Wen, Shengjing, Yang, Niannian, Zhang, Cheng, Zheng, Anru, Tan, Jiayao, Jiang, Lele, Zhu, Chen, Lai, Zhongxiong, Lin, Yuling, Guo, Yuqiong
• Format: Article
• Language: English
• Subjects: Omics Technologies Applied to Agriculture and Food
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c05768

The Jasminum sambac flower is famous for its rich fragrance. However, our knowledge of the regulatory network for its aroma formation remains largely unknown and therefore needs further study. To this end, an integrated analysis of the volatilomics and transcriptomics of jasmine flowers at different flowering stages was performed. The results revealed many candidate transcription factors (TFs) may be involved in regulating the aroma formation of jasmine, among which the MYB-related TF LATE ELONGATED HYPOCOTYL (JsLHY) was identified as a hub gene. Using the DNA affinity purification sequencing method, dual-luciferase reporter, and yeast one-hybrid assays, we demonstrate that JsLHY can bind the gene promoter regions of six aroma-related structural genes (JsBEAT1, JsTPS34, JsCNL6, JsBPBT, JsAAAT5, and Js4CL7) and directly promote their expression. In addition, suppressing JsLHY expression decreased both the expression of JsLHY-bound genes and the content of related VOCs. The present study reveals how JsLHY participates in jasmine aroma formation.