摘要
β-淀粉酶（beta-amylase,Bmy）是一类关键的淀粉水解酶,在香蕉果实成熟淀粉降解转化为可溶性糖的过程中发挥着重要的作用。为了全面了解Bmy基因在香蕉基因组中的特征,研究基于香蕉基因组数据,通过生物信息学的方法对香蕉Bmy基本理化性质、二级结构预测、亚细胞定位、内含子和外显子结构和保守结构域进行初步的预测与分析,并构建系统发育树。结果表明：编码香蕉β-淀粉酶的基因有15个,根据在染色体的位置命名为MaBmy1-15,MaBmy基因家族编码的氨基酸范围在68-1 453 aa,编码的蛋白相对分子量介于7.8-162.6 ku之间,15个MaBmy蛋白中有10个偏酸性,5个偏碱性。不稳定指数分析发现6个MaBmy蛋白为稳定蛋白;疏水性分析表明,所有的MaBmy蛋白为亲水性蛋白;香蕉MaBmy家族内含子最少含有2个,最多的含有10个;进化分析表明,MaBmy家族分4个亚家族,且与水稻的亲缘关系较近。研究结果为深入探讨MaBmy基因的功能及调控香蕉果实成熟的应用奠定基础。
Beta-amylase（ Bmy） is a key starch-degrading enzyme, plays an important role in the process of banana fruit ripening starch degradation into soluble sugar. In order to get a full overview of MaBmy gene in the banana genome, the basic physical and chemical characters, secondary structure, subcellular location, gene structure,evolutionary relationship and conserved motif of MaBmy genes family were conducted by the bioinformatics methods. The results showed that there were 15 genes annotated to beta-amylase. The 15 putative MaBmy were named MaBmy1 -15 based on the chromosomal location. The identified MaBmy gene family members encoded predicted proteins ranged from 68 to 1 453 amino acid residues（aa） in length, and computed molecular masses of7.8 to 162.6 ku, there were 10 acidic proteins and 5 alkalinity proteins in the MaBmy family. Instability index analysis found that 6 of the MaBmy protein were stabilized protein. Hydrophobic analysis showed that all of the MaBmy proteins were hydrophilic protein. MaBmy genes family contained at least two introns, with the most 10 introns. Evolution analysis indicated that MaBmy family cuold be grouped into four subfamilies, and the phylogenetic relationship between banana and rice was relatively closer. This study provied a blue-print for their functional charaterization and utilization in banana furit ripening improvement.
出处
《热带作物学报》
CSCD
北大核心
2016年第11期2176-2182,共7页
Chinese Journal of Tropical Crops
基金
国家香蕉产业技术体系湛江试验站项目(No.CARS-32-12)
海南省自然科学基金(No.20153134)
作者简介
董晨（1981-），女，硕士，讲师；研究方向：果树生物学。E—mail：nysdongchen@sina．com。
通讯作者（Corresponding author）：胡会刚（HU Huigang），E-mail：huhuigang@sina．com。
