Biotechnology Bulletin ›› 2024, Vol. 40 ›› Issue (4): 148-158.doi: 10.13560/j.cnki.biotech.bull.1985.2023-1045

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Expression Characteristics and Functions of CaPIF4 in Capsicum annuum Under Salt Stress

LI Hui1(), WEN Yu-fang1, WANG Yue1, JI Chao1, SHI Guo-you1, LUO Ying2, ZHOU Yong1, LI Zhi-min1, WU Xiao-yu1, YANG You-xin2(), LIU Jian-ping1()   

  1. 1. College of Bioscience and Bioengineering, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Nanchang 330045
    2. College of Agronomy, Jiangxi Agricultural University, Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Nanchang 330045
  • Received:2023-11-07 Online:2024-04-26 Published:2024-04-30
  • Contact: YANG You-xin, LIU Jian-ping E-mail:lh15736630394@163.com;yangyouxin@jxau.edu.cn;JianpingLiu@jxau.edu.cn

Abstract:

Objective】Studying the molecular mechanisms of the pepper photoreceptor pigment phytochrome-interacting factor 4(PIF4)in response to salt stress plays an important role in understanding the molecular mechanisms of pepper's response to salt stress and breeding salt-tolerant varieties. 【Method】Using ‘Zunla-1’ cDNA as a template, CaPIF4 was cloned. Then the physical and chemical properties of CaPIF4 were analyzed using bioinformatics software. And the expression pattern and salt stress-induced expression was studied by real-time fluorescence quantitative PCR(RT-qPCR)and virus-induced gene silencing technology(VIGS). 【ResultCaPIF4 was expressed in various tissues of pepper, including roots, stems, leaves, flowers, and fruits, with the highest expression in the leaves. And the expression of CaPIF4 increased with the extension of 300 mmol/L NaCl treatment, and reached the highest at 2 h after treatment. CaPIF4 gene was silenced using VIGS technology. The control group(CK)and gene transient silencing group(pTRV-CaPIF4)were treated in 300 mmol/L NaCl. And the phenotype showed that pTRV-CaPIF4 plants after salt stress presented more obvious salty damage compared with CK. Using VIGS technology to silence CaPIF4, the CK and the pTRV-CaPIF4 were treated with 300 mmol/L NaCl. It was found that the plants in the pTRV-CaPIF4 group were more severely wilted compared to CK after gene silencing, indicating a decrease in salt tolerance in the pTRV-CaPIF4 group. Subcellular localization results showed that CaPIF4 was located in the nucleus. Yeast transcriptional activity analysis revealed that CaPIF4 had transcriptional activation activity. Under high salt stress, the hydrogen peroxide content and antioxidant enzyme activity in the pepper leaves increased. Staining results showed that silencing the CaPIF4 gene resulted in a significant increase in H2O2 and O2- levels. 【Conclusion】CaPIF4, as a transcription factor, may be involved in regulating salt tolerance in peppers.

Key words: Capsicum annuum, salt stress, CaPIF4, transcription factor, ROS