4.7 Article

SbbHLH85, a bHLH member, modulates resilience to salt stress by regulating root hair growth in sorghum

期刊

THEORETICAL AND APPLIED GENETICS
卷 135, 期 1, 页码 201-216

出版社

SPRINGER
DOI: 10.1007/s00122-021-03960-6

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资金

  1. National Key R&D Program of China [2018YFD1000700, 2018YFD1000704, 2019YFD1002703]
  2. National Natural Science Research Foundation of China [31871538, U1906204]
  3. Shandong Province Key Research and Development Program [2019GSF107079]
  4. Development Plan for Youth Innovation Team of Shandong Provincial [2019KJE012]
  5. Science and Technology Demonstration Project of Bohai Granary of Shandong Province [2019BHLC002]

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The study revealed that SbbHLH85 plays a crucial role in root development and salt tolerance in sweet sorghum, with its overexpression leading to increased root hair length and number, promoting Na+ uptake via signaling pathways, and interacting with PHF1 to modulate phosphate distribution.
bHLH family proteins play an important role in plant stress response. However, the molecular mechanism regulating the salt response of bHLH is largely unknown. This study aimed to investigate the function and regulating mechanism of the sweet sorghum SbbHLH85 during salt stress. The results showed that SbbHLH85 was different from its homologs in other species. Also, it was a new atypical bHLH transcription factor and a key gene for root development in sweet sorghum. The overexpression of SbbHLH85 resulted in significantly increased number and length of root hairs via ABA and auxin signaling pathways, increasing the absorption of Na+. Thus, SbbHLH85 plays a negative regulatory role in the salt tolerance of sorghum. We identified a potential interaction partner of SbbHLH85, which was phosphate transporter chaperone PHF1 and modulated the distribution of phosphate, through screening a yeast two-hybrid library. Both yeast two-hybrid and BiFC experiments confirmed the interaction between SbbHLH85 and PHF1. The overexpression of SbbHLH85 led to a decrease in the expression of PHF1 as well as the content of Pi. Based on these results, we suggested that the increase in the Na+ content and the decrease in the Pi content resulted in the salt sensitivity of transgenic sorghum.

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