Hub genes and sub-networks of stoma-related genes in Hylocereus undatus through trypsin treatment during storage revealed by transcriptomic analysis.

Xin Li, Bairu Li, Suixia Guan, Luning Cai, Pang Xinyue

Journal of food biochemistry 2021 Jan

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To further investigate the preservation mechanisms of trypsin, the synergistic mechanisms of trypsin and stoma-related genes were evaluated in Hylocereus undatus. Trypsin significantly induced the stoma closure and improved the storage quality of H. undatus. Transcriptomic analyses of H. undatus revealed that important antioxidant signal pathway, such as SREBP signaling pathway, cellular response to H2 O2 or cellular response to molecule of bacterial origin, were induced; while responses to water deprivation were impeded by trypsin. These results indicated that trypsin relieved pitaya of pressure of water deprivation and exhibited the protection on pitaya during storage. Furthermore, the analyses of networks of protein-protein interaction suggested that OST1, HK5, AT4G27585, and HIR1 act as hubs of stoma-related proteins induced by trypsin during storage of H. undatus. PRACTICAL APPLICATIONS: Preservation of fruit is becoming increasingly important to the world. Keep the balance of production and scavenging of reactive oxygen species is efficient to improve the storage quality of fruit. Trypsin had a novel superoxide anion scavenging activity and protect fruit cells from cellular injury induced by excess ROS. This article investigates the hub genes and interaction mechanisms of stoma closure induced by trypsin during the storage of H. undatus. The application of trypsin provides a new strategy for the quality control of fruit storage. Trypsin will have a broad market and development potential in the area of food additives. © 2020 Wiley Periodicals LLC.

Citation

Xin Li, Bairu Li, Suixia Guan, Luning Cai, Pang Xinyue. Hub genes and sub-networks of stoma-related genes in Hylocereus undatus through trypsin treatment during storage revealed by transcriptomic analysis. Journal of food biochemistry. 2021 Jan;45(1):e13538