文献类型： 外文期刊

作者： Su, Dan ¹ ; Shu, Peng ¹ ; Hu, Nan ³ ; Chen, Yuan ¹ ; Wu, Yi ¹ ; Deng, Heng ¹ ; Du, Xiaofei ¹ ; Zhang, Xumeng ¹ ; Wang, Ruochen ¹ ; Li, Huajia ⁴ ; Zeng, Yunliu ⁵ ; Li, Dawei ⁶ ; Xie, Yue ⁷ ; Li, Mingzhang ⁷ ; Hong, Yiguo ⁸ ; Liu, Kaidong ¹⁰ ; Liu, Mingchun ¹ ;

作者机构： 1.Sichuan Univ, Coll Life Sci, Key Lab Bioresource & Ecoenvironm, Minist Educ, Chengdu 610065, Sichuan, Peoples R China

2.Army Med Univ, Xinqiao Hosp, Clin Med Res Ctr, Chongqing 400037, Peoples R China

3.Anyang Inst Technol, Coll Biol & Food Engn, Anyang 455000, Henan, Peoples R China

4.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

5.Huazhong Agr Univ, Coll Hort & Forestry Sci, Natl Key Lab Germplasm Innovat & Utilizat Hort Cro, Wuhan 430070, Peoples R China

6.Chinese Acad Sci, Wuhan Bot Garden, Jiufeng 1 Rd, Wuhan 430074, Hubei, Peoples R China

7.Sichuan Prov Acad Nat Resource Sci, China New Zealand Belt & Rd Joint Lab Kiwifruit, Kiwifruit Breeding & Utilizat Key Lab Sichuan Prov, Chengdu 610041, Peoples R China

8.Univ Worcester, Sch Sci & Environm, Worcester WR2 6AJ, England

9.Hebei Agr Univ, Coll Hort, State Key Lab North China Crop Improvement & Regul, Baoding 071000, Peoples R China

10.Lingnan Normal Univ, Life Sci & Technol Sch, Zhanjiang 524048, Peoples R China

关键词： AcALKBH10; AcECT9; fruit quality; kiwifruit ripening; m6A RNA modification

期刊名称：NEW PHYTOLOGIST （ 影响因子：8.3； 五年影响因子：10.2 ）

ISSN： 0028-646X

年卷期： 2024 年 243 卷 6 期

页码：

收录情况： SCI

摘要： Kiwifruit ripening is a complex and highly coordinated process that occurs in conjunction with the formation of fruit edible quality. The significance of epigenetic changes, particularly the impact of N6-methyladenosine (m6A) RNA modification on fruit ripening and quality formation, has been largely overlooked.
We monitored m6A levels and gene expression changes in kiwifruit at four different stages using LC-MS/MS, MeRIP, RNA-seq, and validated the function of AcALKBH10 through heterologous transgenic expression in tomato.
Notable m6A modifications occurred predominantly at the stop codons and the 3 ' UTRs and exhibited a gradual reduction in m6A levels during the fruit ripening process. Moreover, these m6A modifications in the aforementioned sites demonstrated a discernible inverse relationship with the levels of mRNA abundance throughout the ripening process, suggesting a repression effect of m6A modification in the modulation of kiwifruit ripening. We further demonstrated that AcALKBH10 rather than AcECT9 predominantly regulates m6A levels in ripening-related genes, thereby exerting the regulatory control over the ripening process and the accumulation of soluble sugars and organic acids, ultimately influencing fruit ripening and quality formation. In conclusion, our findings illuminate the epi-regulatory mechanism involving m6A in kiwifruit ripening, offering a fresh perspective for cultivating high-quality kiwifruit with enhanced nutritional attributes.