Qi Luo: Plant Physiology First Author

Qi Luo, first author of “E3 ligase MaNIP1 degradation of NON-YELLOW COLORING1 at high temperature inhibits banana degreening”

Current Position: M.S., College of horticulture, South China Agricultural University

Education:

2016-2020 South China Agricultural University (Bachelor)

2020-now South China Agricultural University (Master)

Non-scientific Interests: Reading, Painting, Photographing

Brief bio:

In 2020, I joined Prof. Jianye Chen and Prof. Wangjin Lu’s lab at South China Agricultural University, under the supervision of Prof. Jianfei Kuang and Assoc. Prof. Wei Shan. My research is mainly focused on the regulatory mechanisms of protein ubiquitylation involved in high temperature-affected ripening and quality formation of harvested banana fruit. In this project, we found that MaNIP1 interacted with and ubiquitinated chlorophyll catabolic enzyme MaNYC1, leading to MaNYC1 proteasomal degradation. Importantly, the MaNIP-mediated degradation of MaNYC1 was enhanced under high temperature, which decreased MaNYC1-promoted chlorophyll degradation and caused green ripening. Finally, we establish a dynamic regulatory module of MaNIP1–MaNYC1 involved in high temperature-induced repression of chlorophyll degradation and green ripening in banana, which provides new insights into the post-translational regulatory mechanism underlying fruit quality deterioration under high temperature stress. In the future, I would like to continue studying protein modifications in temperature stress-caused fruit quality deterioration at the post-translational level.

姓名：罗琪

现在职位：华南农业大学园艺学院硕士

教育经历：

2016至2020年，华南农业大学，农学学士

2020至今，华南农业大学，硕士在读

兴趣爱好：阅读，绘画，摄影

个人简介：2020年，我有幸加入华南农业大学陆旺金教授和陈建业教授的实验室，在团队邝健飞研究员和单伟副教授的指导下进行硕士期间的学习与科研。我的研究主要关于蛋白质泛素化修饰调控高温影响采后香蕉品质形成的分子机制。当采后贮运温度高于24°C，香蕉后熟不能正常转黄，出现青皮熟现象，严重影响果实的外观品质和销售价格。本研究中，我们发现E3泛素连接酶MaNIP1和叶绿素降解酶MaNYC1互作，从而介导MaNYC1发生泛素化修饰并通过蛋白酶体途径降解。此外，高温抑制MaNIP1介导MaNYC1的泛素化降解，进而缓解MaNYC1对叶绿素降解的促进效应，导致香蕉褪绿受阻而发生青皮熟。我们的研究明确了MaNIP1-MaNYC1调控模块在香蕉青皮熟形成过程中的作用，丰富了高温影响果实品质形成的翻译后调控机制。后续，我将继续以蛋白修饰为切入点，在翻译后水平上探索温度逆境导致果实品质劣变的机理。