Journal of Agriculture and Food Science
Journal of Agriculture and Food Science. 2024; 4: (3) ; 10.12208/j.jafs.20241016 .
总浏览量: 192
1 北京市食品检验研究院（北京市食品安全监控和风险评估中心） 北京
2 国家市场监管重点实验室（食品安全重大综合保障关键技术） 北京
3 北京市检验检测认证中心 北京
*通讯作者： 毛婷,单位： 北京市检验检测认证中心 北京；
胡椒中含有一种β受体激动剂类物质—去甲乌药碱，具有误食而发生兴奋剂阳性事件的风险。本研究基于胡椒基因组blast，发现胡椒中存在三个去甲乌药碱合酶（PnNCS）基因。首先利用生物信息学方法对三个PnNCS的氨基酸序列进行了理化性质分析。随后，PnNCS的系统发育地位分析结果表明去甲乌药碱合酶分为八个进化分支，胡椒的三种去甲乌药碱合酶分属在不同的两个进化分支中。保守基序分析结果显示共具有三种保守基序，分别为：YGQAFVVSEDQKLDWGMLFLJTLPVELRNMRFWPTNPPSF、FTKVDNEKMVKETEVVEGGYLDFGFTLYRVRFEI以及KLHLACKEWGFFQLINHGVPE。胡椒NCS：APF31815.1和AS075045.1具有一致的保守基序（FTKVDNEKMVKETEVVEGGYLDFGFTLYRVRFEI），胡椒NCS：WDS62667.1无明确保守基序。修饰位点分析结果显示胡椒NCS蛋白具有多个磷酸化、糖基化以及氧化还原修饰位点。顺式作用元件分析结果显示NCS的启动区含有应答环境胁迫与多种植物激素的顺式作用元件。本研究提供了胡椒NCS氨基酸的基础信息，为后续探究遗传特性提供了参考。
There is a β-agonist substance in pepper - noraconine, which has the risk of positive stimulant events due to ingestion. In this study, based on the pepper genome blast, we found three normonine synthase (PnNCS) genes in pepper. Firstly, the amino acid sequences of three PnNCS were analyzed by bioinformatics method. Subsequently, phylogenetic status analysis of PnNCS showed that noraconitine synthases were divided into eight evolutionary clades, and the three noraconitine synthases of pepper belonged to two different evolutionary clades. The results of conservative motifs analysis showed that there were three kinds of conservative motifs, which were: YGQAFVVSEDQKLDWGMLFLJTLPVELRNMRFWPTNPPSF, FTKVDNEKMVKETEVVEGGYLDFGFTLYR VRFEI and KLHLACKEWGFFQLINHGVPE. Pepper replication: APF31815.1 and AS075045.1 conservative base with a consistent sequence (FTKVDNEKMVKETEVVEGGYLDFGFTLYRVRFEI), pepper replication: WDS62667.1 no clearly conservative motif. The analysis of modification sites showed that the NCS protein had multiple phosphorylation, glycosylation and REDOX modification sites. The analysis of cis-acting elements showed that the initiation region of NCS contains cis-acting elements in response to environmental stress and various plant hormones. This study provided the basic information of NCS amino acids of pepper, and provided a reference for further investigation of genetic characteristics.
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