Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing

Soluble sugar is known to improve the sweetness and increase tomato sauce yield. Studies have focused on improving the content of soluble sugar in tomato fruits, usually by promoting functional genes. We studied two genes (SlINVINH1 and SlVPE5) that inhibited the accumulation of soluble sugar in tom...

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Autores principales:	Baike Wang, Ning Li, Shaoyong Huang, Jiahui Hu, Qiang Wang, Yaping Tang, Tao Yang, Patiguli Asmutola, Juan Wang, Qinghui Yu
Formato:	article
Lenguaje:	EN
Publicado:	PeerJ Inc. 2021
Materias:	Soluble sugars CRISPR/Cas9 Genome editing Tomato fruits Total soluble solids Medicine R
Acceso en línea:	https://doaj.org/article/e8b5b09d1d4e40f883e269c02b529fe1
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spelling	oai:doaj.org-article:e8b5b09d1d4e40f883e269c02b529fe12021-11-11T15:06:09ZEnhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing10.7717/peerj.124782167-8359https://doaj.org/article/e8b5b09d1d4e40f883e269c02b529fe12021-11-01T00:00:00Zhttps://peerj.com/articles/12478.pdfhttps://peerj.com/articles/12478/https://doaj.org/toc/2167-8359Soluble sugar is known to improve the sweetness and increase tomato sauce yield. Studies have focused on improving the content of soluble sugar in tomato fruits, usually by promoting functional genes. We studied two genes (SlINVINH1 and SlVPE5) that inhibited the accumulation of soluble sugar in tomato fruits and obtained two genes’ knocked-out lines (CRISPR-invinh1 or CRISPR-vpe5) using CRISPR/Cas9. Aggregated lines with CRISPR-invinh1 and CRISPR-vpe5 were gained by hybridization and self-pollination. Compared to wild-type lines, the glucose, fructose, and total soluble solid (TSS) contents of CRISPR-invinh1 and CRISPR-vpe5 increased significantly. Glucose, fructose, and TSS levels further improved simultaneously with CRISPR-invinh1 and CRISPR-vpe5 than with single gene knock-out lines. This indicates that these genes have a synergistic effect and will increase the soluble sugar content. Thus, the knock-out SlINVINH1 and SlVPE5 may provide a practical basis for improving the sweetness of tomato fruits and their processing quality.Baike WangNing LiShaoyong HuangJiahui HuQiang WangYaping TangTao YangPatiguli AsmutolaJuan WangQinghui YuPeerJ Inc.articleSoluble sugarsCRISPR/Cas9Genome editingTomato fruitsTotal soluble solidsMedicineRENPeerJ, Vol 9, p e12478 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Soluble sugars CRISPR/Cas9 Genome editing Tomato fruits Total soluble solids Medicine R
spellingShingle	Soluble sugars CRISPR/Cas9 Genome editing Tomato fruits Total soluble solids Medicine R Baike Wang Ning Li Shaoyong Huang Jiahui Hu Qiang Wang Yaping Tang Tao Yang Patiguli Asmutola Juan Wang Qinghui Yu Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
description	Soluble sugar is known to improve the sweetness and increase tomato sauce yield. Studies have focused on improving the content of soluble sugar in tomato fruits, usually by promoting functional genes. We studied two genes (SlINVINH1 and SlVPE5) that inhibited the accumulation of soluble sugar in tomato fruits and obtained two genes’ knocked-out lines (CRISPR-invinh1 or CRISPR-vpe5) using CRISPR/Cas9. Aggregated lines with CRISPR-invinh1 and CRISPR-vpe5 were gained by hybridization and self-pollination. Compared to wild-type lines, the glucose, fructose, and total soluble solid (TSS) contents of CRISPR-invinh1 and CRISPR-vpe5 increased significantly. Glucose, fructose, and TSS levels further improved simultaneously with CRISPR-invinh1 and CRISPR-vpe5 than with single gene knock-out lines. This indicates that these genes have a synergistic effect and will increase the soluble sugar content. Thus, the knock-out SlINVINH1 and SlVPE5 may provide a practical basis for improving the sweetness of tomato fruits and their processing quality.
format	article
author	Baike Wang Ning Li Shaoyong Huang Jiahui Hu Qiang Wang Yaping Tang Tao Yang Patiguli Asmutola Juan Wang Qinghui Yu
author_facet	Baike Wang Ning Li Shaoyong Huang Jiahui Hu Qiang Wang Yaping Tang Tao Yang Patiguli Asmutola Juan Wang Qinghui Yu
author_sort	Baike Wang
title	Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
title_short	Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
title_full	Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
title_fullStr	Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
title_full_unstemmed	Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing
title_sort	enhanced soluble sugar content in tomato fruit using crispr/cas9-mediated slinvinh1 and slvpe5 gene editing
publisher	PeerJ Inc.
publishDate	2021
url	https://doaj.org/article/e8b5b09d1d4e40f883e269c02b529fe1
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Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing

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