Effects of Gall on Photosynthesis and Functional Compounds and Their Transcriptomes of Wolfberry Leaf

• Main Authors: Po-Yen Chen, 陳伯彥
• Other Authors: Yu-Sen Chang
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/apc25u

碩士 === 國立臺灣大學 === 園藝暨景觀學系 === 107 === Exploit and develop the usage of natural resources as traditional medicine and health food are becoming more popular in modern society. The leaf of wolfberry (Lycium chinense Mill.) is a traditional Chinese medical herb for their known compounds, such as rutin and chlorogenic acid. However, leaves of wolfberry are often suffered from the gall mite infection, resulting in a declined harvest. Regarding that the gall tissues in other plant species were found to contain higher functional biochemical compounds that benefit for human health, it is worthy to examine the content change of functional compounds in the infected leaves of wolfberry. In this study, therefore, galled leaves of wolfberry were selected to be the target for developing new health food. Anatomy and photosynthesis activities of infected leaves were examined firstly follow by the analysis of the contents of secondary metabolite. Transcriptomes of galled leaves were analyzed to reveal the genetic regulation of the change of infection. Results showed that the photo-physiological status of galled leaves was significantly decreased, as well as the contents of chlorophyll and carotenoids. Transcriptomic analysis also showed the expressional decrease of photosynthesis-related genes. The level of anthocyanin and flavonoid were declined in gall leaves, but the levels of phenol-related metabolites were increased. In the analysis of functional compounds, the contents of rutin and chlorogenic acid were elevated in the infected leaves. The efficiency of eliminating free radical in galled leaves was also found to be higher than that in uninfected leaves. This study provided the data that supports the feasibility of using the galled leaves to develop a health food.