外源糖对锥栗果实品质、淀粉酶活性及其基因表达的影响

doi:10.13560/j.cnki.biotech.bull.1985.2025-0850

摘要/Abstract

摘要：

目的探究外源糖对锥栗果实品质和淀粉合成的影响，为人工调控锥栗果实品质提供理论依据。方法以6年生锥栗‘华栗1号’为材料，田间喷施不同浓度的蔗糖、果糖和海藻糖溶液，观测锥栗果实表型和品质指标，测定其果实GBSS酶、SSS酶、AGPase酶活性，并通过RT-qPCR检测锥栗果实淀粉合成GBSS1-6和SSS1-6这12个基因的表达量。结果 7 g/L蔗糖、7 g/L海藻糖和5 g/L果糖处理显著增加了锥栗的总苞重、坚果重、坚果横径、可溶性糖含量，较对照分别增加18.13%- 19.43%、28.27%-33.92%、9.22%-18.13%，8.63%-10.33%。7 g/L蔗糖、7 g/L海藻糖和5 g/L果糖处理下，GBSS酶活性较对照提高11.74%-12.07%，SSS酶活性提高58%-350%。花后114 d，7 g/L蔗糖处理下，ChGBSS3、ChGBSS6、ChSSS3、ChSSS5 4个基因表达量较对照显著上升，5 g/L果糖处理下，ChGBSS1、ChGBSS6基因表达量较对照显著上升，3种糖处理下ChGBSS6表达量较对照提高6.5-11.6倍。相关性分析发现，7 g/L蔗糖、7 g/L海藻糖处理下淀粉含量与ChSSS4、ChGBSS5 2个基因表达量显著负相关，5 g/L果糖处理下淀粉含量与ChSSS1、ChGBSS1 2个基因表达量显著正相关。结论花后30 d喷施7-9 g/L蔗糖、7-9 g/L海藻糖和5-7 g/L果糖能显著增加锥栗坚果的单果重、可溶糖和可溶性蛋白含量，提高锥栗果实的品质。5 g/L果糖处理能调控ChGBSS1和ChGBSS6基因的表达，影响锥栗GBSS酶活性和直链淀粉的合成。

关键词: 果实品质, 酶活性, 锥栗, GBSS基因, SSS基因, 淀粉合成

Abstract:

Objective This work aims to explore the effects of exogenous sugar on the quality and starch synthesis of C. henryi nuts and provide a theoretical basis for regulating the quality of C. henryi fruits. Method C. henryi ‘Huali 1’ was chosen for the study. The sucrose, fructose, and trehalose at different concentrations were sprayed in field, fruit phenotype and quality of C. henryi were determined and observed. GBSS enzyme, SSS enzyme and AGPase activities were analyzed, and the expressions of twelve genes including GBSS1-6, SSS1-6 were examined by RT-qPCR. Result Compared to the control group,7 g/L sucrose, 7 g/L trehalose and 5 g/L fructose significantly increased the bur weight, nuts weight, nuts transverse meridian and soluble sugar content by 18.13%-19.43%, 28.27%-33.92%, 9.22%-18.13% , and 8.63%-10.33%, respectively. GBSS enzyme activity increased by 11.74%-12.07%, and SSS enzyme activity increased by 58%-350%. 114 d after flowering, the expressions of four genes (ChGBSS3, ChGBSS6, ChSSS3, ChSSS5) significantly increased under the 7 g/L sucrose treatment, the expressions of two genes (ChGBSS1, ChGBSS6) significantly increased under the 5 g/L fructose treatment, the expression of ChGBSS6 increased by 6.5-11.6 times under three sugar treatments. Correlation analysis revealed that the starch content was significantly negatively correlated with the expression of ChSSS4 and ChGBSS5 in 7 g/L sucrose and 7 g/L trehalose treatments, the starch content was positively correlated with the expressions of ChSSS1 and ChGBSS1 in the treatment of 5 g/L fructose. Conclusion At 30 d after flowering, spraying 7-9 g/L sucrose, 7-9 g/L trehalose and 5-7 g/L fructose significantly increase the nuts weight, soluble sugar and soluble protein content, and improve the quality of C. henryi fruit. The 5 g/L fructose treatment regulates the expressions of ChGBSS1 and ChGBSS6 genes and affect the synthesis of starch in C. henryi.

Key words: fruit quality, amylase activity, Castanea henryi, GBSS genes, SSS genes, starch synthesis

付万祥, 王涛, 谭澍, 余思远, 熊欢, 邹锋. 外源糖对锥栗果实品质、淀粉酶活性及其基因表达的影响[J]. 生物技术通报, 2026, 42(3): 374-382.

FU Wan-xiang, WANG Tao, TAN Shu, YU Si-yuan, XIONG Huan, ZOU Feng. Effects of Exogenous Sugar on the Fruit Quality， Amylase Activity and Gene Expression of Castanea henryi[J]. Biotechnology Bulletin, 2026, 42(3): 374-382.

图/表 7

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处理 Treatment	浓度 Concentration （g/L）	编号 Number
蔗糖 Sucrose	0	CK
	1	Z1
	3	Z3
	5	Z5
	7	Z7
	9	Z9
果糖 Fructose	0	CK
	1	G1
	3	G3
	5	G5
	7	G7
	9	G9
海藻糖 Trehalose	0	CK
	1	H1
	3	H3
	5	H5
	7	H7
	9	H9

处理 Treatment	浓度 Concentration （g/L）	编号 Number
蔗糖 Sucrose	0	CK
	1	Z1
	3	Z3
	5	Z5
	7	Z7
	9	Z9
果糖 Fructose	0	CK
	1	G1
	3	G3
	5	G5
	7	G7
	9	G9
海藻糖 Trehalose	0	CK
	1	H1
	3	H3
	5	H5
	7	H7
	9	H9

基因名称 Gene name	正向引物序列 Forward primer sequence （5′-3′）	反向引物序列 Reverse primer sequence （5′-3′）
SSS1	AACCGTTCGCTTCTTCCACTGC	CCTCGTAATCCAGACCAGCCCTAG
SSS2	CGGGCATCGTGTTATGACTGTCTC	TGTGGCAATGGAAGAAGCGAACC
SSS3	GGACTCCAGAGACGAGGGATGATG	GGCAGCAACAAGCACCTCCTC
SSS4	AACTGTGGAAGGTGGAATGGATGC	GCCGTTGTTCCTCCGCTTGTC
SSS5	TTGTTGGGAGTTGCTGCTTCGG	CCTTGTGATCCATGACCAGCCTTC
SSS6	GCATAACCAAGGTCCTAGCATCCG	GGGCAAGTCCACAAGGCTCATAC
GBSS1	AACCGTTCGCTTCTTCCACTGC	CCTCGTAATCCAGACCAGCCCTAG
GBSS2	CGGGCATCGTGTTATGACTGTCTC	TGTGGCAATGGAAGAAGCGAACC
GBSS3	GGACTCCAGAGACGAGGGATGATG	GGCAGCAACAAGCACCTCCTC
GBSS4	AACTGTGGAAGGTGGAATGGATGC	GCCGTTGTTCCTCCGCTTGTC
GBSS5	GCATAACCAAGGTCCTAGCATCCG	GGGCAAGTCCACAAGGCTCATAC
GBSS6	TTGTTGGGAGTTGCTGCTTCGG	CCTTGTGATCCATGACCAGCCTTC
GAPDH	CGGTAGGAACACGGAAA GCCATC	AGCAAGGACTG GAGAG GTGGAAG

基因名称 Gene name	正向引物序列 Forward primer sequence （5′-3′）	反向引物序列 Reverse primer sequence （5′-3′）
SSS1	AACCGTTCGCTTCTTCCACTGC	CCTCGTAATCCAGACCAGCCCTAG
SSS2	CGGGCATCGTGTTATGACTGTCTC	TGTGGCAATGGAAGAAGCGAACC
SSS3	GGACTCCAGAGACGAGGGATGATG	GGCAGCAACAAGCACCTCCTC
SSS4	AACTGTGGAAGGTGGAATGGATGC	GCCGTTGTTCCTCCGCTTGTC
SSS5	TTGTTGGGAGTTGCTGCTTCGG	CCTTGTGATCCATGACCAGCCTTC
SSS6	GCATAACCAAGGTCCTAGCATCCG	GGGCAAGTCCACAAGGCTCATAC
GBSS1	AACCGTTCGCTTCTTCCACTGC	CCTCGTAATCCAGACCAGCCCTAG
GBSS2	CGGGCATCGTGTTATGACTGTCTC	TGTGGCAATGGAAGAAGCGAACC
GBSS3	GGACTCCAGAGACGAGGGATGATG	GGCAGCAACAAGCACCTCCTC
GBSS4	AACTGTGGAAGGTGGAATGGATGC	GCCGTTGTTCCTCCGCTTGTC
GBSS5	GCATAACCAAGGTCCTAGCATCCG	GGGCAAGTCCACAAGGCTCATAC
GBSS6	TTGTTGGGAGTTGCTGCTTCGG	CCTTGTGATCCATGACCAGCCTTC
GAPDH	CGGTAGGAACACGGAAA GCCATC	AGCAAGGACTG GAGAG GTGGAAG

处理 Treatment	编号 Number	总苞重 BW （g）	球苞横径 BTM （mm）	球苞纵径 BLM （mm）	球苞厚度 BT （mm）	苞刺束长 BSBL （mm）	坚果重 NW （g）	坚果横径 NTM （mm）	坚果纵径 NLM （mm）
蔗糖 Sucrose	CK	20.23±2.78b	52.65±2.75ab	50.58±3.37b	2.45±0.48b	8.58±1.11b	7.87±0.78c	22.56±1.56d	31.24±1.73b
	Z1	20.32±2.88b	51.07±2.71b	50.59±3.47b	2.26±0.38b	8.75±1.29b	8.08±0.49c	23.92±0.96bc	31.44±1.84b
	Z3	21.20±2.82b	53.22±3.20a	51.73±3.24ab	2.39±0.34b	9.26±0.89ab	8.02±0.99c	23.97±1.13bc	33.14±1.49a
	Z5	21.16±1.84b	53.67±2.20a	52.36±2.96ab	3.02±0.42a	9.03±1.31b	8.07±0.83c	23.68±1.19c	32.35±1.88ab
	Z7	24.16±2.55a	54.38±3.24a	50.49±3.68b	2.24±0.43b	7.77±1.14c	10.54±0.99a	26.65±2.08a	32.03±3.75ab
	Z9	24.53±2.64a	53.39±2.39a	53.68±3.54a	2.87±0.39a	9.62±1.20a	8.80±0.71b	24.71±1.55b	31.90±1.54ab
果糖 Fructose	CK	20.23±2.78d	52.65±2.75c	50.58±3.37c	2.45±0.48c	8.58±1.11c	7.87±0.78c	22.56±1.56c	31.24±1.73a
	G1	24.21±2.17b	55.22±2.84ab	54.88±3.61ab	2.62±0.34bc	9.33±1.09bc	8.06±0.90c	23.30±1.53bc	30.26±1.95a
	G3	24.39±1.81b	55.10±3.64ab	53.46±4.64b	2.69±0.42bc	8.42±1.23c	8.00±0.76bc	24.22±1.43ab	30.94±2.18a
	G5	28.73±2.60a	56.85±3.67a	56.82±5.15a	3.25±0.64a	10.72±1.86a	9.06±0.90a	25.06±1.13a	31.49±2.05a
	G7	22.24±2.33c	53.21±2.86bc	52.25±3.26bc	2.80±0.41b	9.81±1.40ab	8.63±0.82ab	23.82±1.23b	30.50±2.05a
	G9	25.37±2.48b	54.35±3.89bc	50.32±3.47c	3.35±0.54a	9.97±1.35ab	9.12±0.69a	24.12±1.46ab	31.27±1.63a
海藻糖 Trehalose	CK	20.23±2.78c	52.65±2.75c	50.58±3.37c	2.45±0.48c	8.58±1.11e	7.87±0.78c	22.56±1.56c	31.24±1.73c
	H1	22.01±2.35b	54.85±2.65bc	55.50±4.02ab	3.66±0.58ab	9.73±0.85d	8.07±0.84c	23.52±1.04b	31.64±0.96bc
	H3	23.03±2.72b	52.87±2.79c	50.74±3.41c	3.35±0.54b	10.11±1.32cd	8.15±0.91bc	22.62±1.14c	30.65±2.46c
	H5	26.14±2.20a	54.28±2.88bc	58.08±2.78a	3.38±0.52b	10.63±1.42bc	8.68±0.82ab	24.51±1.36a	33.11±1.83a
	H7	25.95±2.59a	59.21±4.14a	57.09±4.88ab	3.78±0.47a	11.50±1.37a	9.22±0.81a	24.64±1.25a	31.67±1.48bc
	H9	23.47±2.37b	55.53±4.24b	55.40±3.51b	3.75±0.51a	10.98±1.31ab	8.82±0.61a	23.92±1.09ab	32.79±1.92ab