Overexpression of miR156 and Silencing SPL6RNAi and SPL13RNAi Genes in Medicago sativa on the Changes of Carbohydrate Physiochemical, Fermentation, and Nutritional Profiles
Citation
Lei, Y., Hannoufa, A., Yu, P. (2020). Overexpression of miR156 and Silencing SPL6RNAi and SPL13RNAi Genes in Medicago sativa on the Changes of Carbohydrate Physiochemical, Fermentation, and Nutritional Profiles. Journal of Agricultural and Food Chemistry, [online] 68(49), 14540-14548. http://dx.doi.org/10.1021/acs.jafc.0c02508
Plain language summary
The small RNA, miR156, regulates a number of traits of alfalfa by silencing at least seven genes belonging to the SPL family, including SPL13 and SPL6. In this, we aimed to study the effects of elevating expression of miR156 (miR156OE) and deceasing expression of SPL13 *SPL13RNAi) and SPL6 (SPL6 RNAi) on carbohydrate physiochemical, fermentation, and nutritional profiles of alfalfa. Samples were analyzed for carbohydrate nutritional profiles in terms of chemical composition, CNCPS fractions, energetic values, in vitro degradation, and fermentation characteristics. Results showed that miR156OE had lower fiber and higher energy compared to all other genotypes. Moreover, miR156OE had higher starch compared to SPL13RNAi and higher DM degradation compared to WT and SPL13RNAi.
Conclusion: overexpression of miR156 decreases the fiber content of alfalfa but increases energy and DM degradation. SPL6RNAi is more similar to miR156 OE alfalfa in chemical composition and degradation, indicating that the SPL6RNAi gene plays an important role in the miR156 overexpression event.
Abstract
This study aimed to explore the comparative effects of overexpressing miR156 with individually silencing SPL6RNAi and SPL13RNAi genes on carbohydrate physiochemical, fermentation, and nutritional profiles of alfalfa (Medicago sativa). Three sub-genotypes of miR156 overexpressed (miR156 OE), SPL6RNAi, and SPL13RNAi grown with the wild type (WT) in a greenhouse were harvested 3 times at an early vegetative stage. Samples were freeze-dried, ground, and analyzed for carbohydrate nutritional profiles in terms of chemical composition, CNCPS fractions, energetic values, in vitro degradation, and fermentation characteristics. Results showed that miR156 OE had lower fiber and higher energy compared to all other genotypes. Moreover, miR156 OE had higher starch compared to SPL13RNAi and higher DM degradation compared to WT and SPL13RNAi. In conclusion, overexpression of miR156 decreased the fiber content of alfalfa but increased energy and DM degradation. SPL6RNAi was more similar to miR156 OE alfalfa in chemical composition and degradation, indicating that the SPL6RNAi gene plays an important role in the miR156 overexpression event.