Overexpression of Sweet Potato Carotenoid Cleavage Dioxygenase 4 (IbCCD4) Decreased Salt Tolerance in Arabidopsis thaliana

Zhang, Jie; He, Liheng; Dong, Jingjing; Zhao, Cailiang; Tang, Ruimin; Jia, Xiaoyun

doi:10.3390/ijms23179963

Cited by 6 publications

(3 citation statements)

References 63 publications

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“…CBF expression responses to the induction of the stress phytohormone ABA. We have found that the overexpression of IbCCD4 decreases salt resistance in Arabidopsis thaliana [61]. The discovery of the direct activation of the IbCCD4 promoter by IbWRKY20 and IbCBF2 provided evidence, perhaps for the first time, for ABA regulation of abiotic stress through modulating carotenoid metabolism.…”

Section: Ibccd4 May Be Involved In Abiotic Stress Responsesmentioning

confidence: 87%

Integrated metabolic and transcriptional analysis reveals the role of carotenoid cleavage dioxygenase 4 (IbCCD4) in carotenoid accumulation in sweetpotato tuberous roots

Zhang

Dong

et al. 2023

Biotechnol Biofuels

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Background Plant carotenoids are essential for human health, having wide uses in dietary supplements, food colorants, animal feed additives, and cosmetics. With the increasing demand for natural carotenoids, plant carotenoids have gained great interest in both academic and industry research worldwide. Orange-fleshed sweetpotato (Ipomoea batatas) enriched with carotenoids is an ideal feedstock for producing natural carotenoids. However, limited information is available regarding the molecular mechanism responsible for carotenoid metabolism in sweetpotato tuberous roots. Results In this study, metabolic profiling of carotenoids and gene expression analysis were conducted at six tuberous root developmental stages of three sweetpotato varieties with different flesh colors. The correlations between the expression of carotenoid metabolic genes and carotenoid levels suggested that the carotenoid cleavage dioxygenase 4 (IbCCD4) and 9-cis-epoxycarotenoid cleavage dioxygenases 3 (IbNCED3) play important roles in the regulation of carotenoid contents in sweetpotato. Transgenic experiments confirmed that the total carotenoid content decreased in the tuberous roots of IbCCD4-overexpressing sweetpotato. In addition, IbCCD4 may be regulated by two stress-related transcription factors, IbWRKY20 and IbCBF2, implying that the carotenoid accumulation in sweeetpotato is possibly fine-tuned in responses to stress signals. Conclusions A set of key genes were revealed to be responsible for carotenoid accumulation in sweetpotato, with IbCCD4 acts as a crucial player. Our findings provided new insights into carotenoid metabolism in sweetpotato tuberous roots and insinuated IbCCD4 to be a target gene in the development of new sweetpotato varieties with high carotenoid production.

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Section: Ibccd4 May Be Involved In Abiotic Stress Responsesmentioning

confidence: 87%

Integrated metabolic and transcriptional analysis reveals the role of carotenoid cleavage dioxygenase 4 (IbCCD4) in carotenoid accumulation in sweetpotato tuberous roots

Zhang

Dong

et al. 2023

Biotechnol Biofuels

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“…The cause of this phenomenon may be associated with CaCl 2 and PEG which further reduce Fe 3+ to Fe 2+ . SOD can catalyze the transformation of superoxide free radical into molecular oxygen and hydrogen peroxide under salt and PEG stresses [31]. Carotenoids were known to have the activity of SOD, which further detoxified cells and protect them from the damage of biochemical substances.…”

Section: Plos Onementioning

confidence: 99%

Physiological changes of microalga Dunaliella parva under the treatment of PEG, CaCl2

Zou,

Huang,

et al. 2023

PLoS ONE

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Carotenoids are antioxidants, which reduce various chronic diseases of human, and have many industrial applications. The halophilic Dunaliella parva (D. parva) is rich in carotenoids. The compounds CaCl2 and PEG are the popular metabolic enhancers. To further enhance carotenogenesis, D. parva was treated with two compounds polyethylene glycol (PEG) and CaCl2. Application of CaCl2 and PEG enhanced the carotenoids contents and the antioxidant activities of carotenoids compared to control group (no treatment of CaCl2 or PEG). The highest carotenoids contents were obtained by treating D. parva with 40 ppm CaCl2 (3.11 mg/g dry weight, DW) and 80 ppm PEG (2.78 mg/g DW) compared with control group (1.96 mg/g DW). When D. parva was treated with 40 ppm CaCl2 and 80 ppm PEG, protein contents reached the highest values (90.28 mg/g DW and 89.57 mg/g DW) compared to that of control group (73.42 mg/g DW). The antioxidant activities of carotenoids samples were determined. Generally, the antioxidant activities of carotenoids from D. parva treated with PEG and CaCl2 were superior to that of control group. The antioxidant activities of carotenoids mainly contained reducing power, hydroxyl radical scavenging activity and superoxide radical scavenging activity. The reducing powers of carotenoids extracts from 20 ppm CaCl2 group (2.07%/mg carotenoids) and 120 ppm PEG group (1.59%/mg carotenoids) were significantly higher than that of control group (<1.25%/mg carotenoids). The superoxide radical scavenging activities of carotenoids extracts from 40 ppm CaCl2 group (70.33%/mg carotenoids) and 80 ppm PEG group (65.94%/mg carotenoids) were significantly higher than that of control group (<55%/mg carotenoids). This paper laid a foundation for massive accumulation of carotenoids in microalga D. parva.

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“…Carotenoids are an important class of isoprenoid compounds found in plants and animals (Zhang et al ., 2022a). They are polyunsaturated tetraterpenoids synthesised from eight isoprenoid units (Nouchi et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

Zhang,

Zhou,

et al. 2023

Int J of Food Sci Tech

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SummaryThe study investigated the contribution of astaxanthin to the aroma characteristics and aroma‐active compounds (AACs) of dried shrimp (Litopenaeus vannamei) products. Three forms of astaxanthin (diester, monoester and free forms) were isolated from fresh shrimp. The astaxanthins were added to fresh shrimp and dried. The aroma characteristics and AACs of the dried shrimp samples were analysed using electronic nose (E‐nose), and sensory evaluation as well as gas chromatography–mass spectrometry (GC–MS). The potential correlation between sensory attributes and AACs was determined via partial‐least‐squares regression (PLSR) analysis. E‐nose and sensory evaluation of dried shrimp samples revealed a significant effect of astaxanthin on the aroma characteristics of dried shrimp, resulting in increased sensory scores of smoky, toasted, meaty and caramel aroma, while reducing fishy aroma. GC–MS analysis showed that astaxanthin had a significant effect on the concentration of AACs in shrimp products. The levels of 2,5‐dimethylpyrazine, 2‐ethyl‐3,6‐dimethylpyrazine and 2,3,5‐trimethylpyrazine, benzaldehyde, 3‐methylbutyraldehyde and 2‐nonanone were increased, while the concentration of trimethylamine was reduced. However, the effects of astaxanthin on the concentration of AACs depended on its form: the diester astaxanthin had the greatest effect, followed by monoester astaxanthin and free form. The PLSR results indicated a good correlation between most variables of sensory attributes and AACs.

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Overexpression of Sweet Potato Carotenoid Cleavage Dioxygenase 4 (IbCCD4) Decreased Salt Tolerance in Arabidopsis thaliana

Cited by 6 publications

References 63 publications

Integrated metabolic and transcriptional analysis reveals the role of carotenoid cleavage dioxygenase 4 (IbCCD4) in carotenoid accumulation in sweetpotato tuberous roots

Integrated metabolic and transcriptional analysis reveals the role of carotenoid cleavage dioxygenase 4 (IbCCD4) in carotenoid accumulation in sweetpotato tuberous roots

Physiological changes of microalga Dunaliella parva under the treatment of PEG, CaCl2

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

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