Cloning and Expression Analysis of WRKY Transcription Factor Gene CsWRKY57 in Tea Plant (Camellia sinensis)

GUO Junhong; WANG Weidong; GU Xing; GUO Shasha; GAO Yuefang; YANG Yajun; XIAO Bin

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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (4) : 411-419.

Cloning and Expression Analysis of WRKY Transcription Factor Gene CsWRKY57 in Tea Plant (Camellia sinensis)

GUO Junhong¹, WANG Weidong¹, GU Xing¹, GUO Shasha¹, GAO Yuefang¹, YANG Yajun^1,2, XIAO Bin^1,*

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Abstract

The WRKY is one of the characteristic transcription factors in plants, which play important roles in plant growth, development and stress regulation. In order to study the relationship between WRKY transcription factors and stress tolerance of tea plant (Camellia sinensis), a WRKY transcription factor was cloned from tea cultivar ‘Shanchayihao’ and named CsWRKY57, based on the searching result of tea plant transcriptome database. Bioinformatics analysis showed that the full-length sequences of CsWRKY57 was 1β222βbp encoding 303 amino acids. The molecular weight of CsWRKY57 was 33.5βkD and theoretical isoelectric point was 5.49. The BLAST results showed that CsWRKY57 contained one typical WRKY domain and one zinc finger motif (C2H2), suggesting that it was a member of the WRKYIIc family. In addition, quantitative real-time PCR (qRT-PCR) analysis showed that the expression of CsWRKY57 was induced by salt, drought and ABA stresses, and showed a tendency to increase first and then decrease, which implies that CsWRKY57 is involved in the process of tea plant responses to salt, drought and ABA. Furthermore, transcriptional activation activity assays indicated that CsWRKY57 didn't have transcriptional activation activity, which means that CsWRKY57 may be needed to combine with other elements to activate gene expression.

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CsWRKY57 / cloning / expression analysis / tea plant (Camellia sinensis)

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GUO Junhong, WANG Weidong, GU Xing, GUO Shasha, GAO Yuefang, YANG Yajun, XIAO Bin. Cloning and Expression Analysis of WRKY Transcription Factor Gene CsWRKY57 in Tea Plant (Camellia sinensis)[J]. Journal of Tea Science. 2017, 37(4): 411-419

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