Vacuolar Phosphate Transporter1 (VPT1) may transport sugar in response to soluble sugar status of grape fruits

Qian Bai , Xuexue Chen , Zhenzhen Zheng , Jinjing Feng , Yanjun Zhang , Yuanyue Shen , Yun Huang

Horticulture Research ›› 2023, Vol. 10 ›› Issue (2) : 260

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Horticulture Research ›› 2023, Vol. 10 ›› Issue (2) :260 DOI: 10.1093/hr/uhac260
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Vacuolar Phosphate Transporter1 (VPT1) may transport sugar in response to soluble sugar status of grape fruits
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Abstract

Vacuolar Phosphate Transporter1 (VPT1)-mediated phosphate uptake in the vacuoles is essential to plant development and fruit ripening. Interestingly, here we find that the VPT1 may transport sugar in response to soluble sugar status of fruits. The VvVPT1 protein isolated from grape (Vitis vinifera) berries was tonoplast-localized and contains SPX (Syg1/Pho81/XPR1) and MFS (major facilitator superfamily) domains. Its mRNA expression was significantly increased during fruit ripening and induced by sucrose. Functional analyses based on transient transgenic systems in grape berry showed that VvVPT1 positively regulated berry ripening and significantly affected hexose contents, fruit firmness, and ripening-related gene expression. The VPT1 proteins (Grape VvVPT1, strawberry FaVPT1, and Arabidopsis AtVPT1) all showed low affinity for phosphate verified in yeast system, while they appear different in sugar transport capacity, consistent with fruit sugar status. Thus, our findings reveal a role for VPT1 in fruit ripening, associated to its SPX and MFS domains in direct transport of soluble sugar available into the vacuole, and open potential avenues for genetic improvement in fleshy fruit.

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Qian Bai, Xuexue Chen, Zhenzhen Zheng, Jinjing Feng, Yanjun Zhang, Yuanyue Shen, Yun Huang. Vacuolar Phosphate Transporter1 (VPT1) may transport sugar in response to soluble sugar status of grape fruits. Horticulture Research, 2023, 10 (2) : 260 DOI:10.1093/hr/uhac260

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Acknowledgements

We thank Prof. Zhenxian Zhang, Lailiang Cheng and Dong Meng for providing the yeast stain SUSY7/ura3; Xuexian Li for providing the yeast stain EBY.VW4000; Yifang Chen and Erin K. O’Shea for providing the yeast stain YP101. This work was supported by the National Natural Science Foundation of China (Projects 32030100; 32102362), Natural Science Foundation of Beijing (6222004), National Key Research and Development Program (2018YFD1000200), Science and Technology Innovation Support Program (BUA-HHXD2022005), and Research and Innovation Ability Improvement Program for Young Teachers of Beijing University of Agriculture.

Author contributions

Y.H. and Y.S. conceived the study and managed the projects; Q.B., X.C., and Z.Z. performed the experiments. Q.B., X.C., Z.Z., and Y.H. performed data analysis. Q.B., X.C., Z.Z., Y.H., and Y.S. wrote and revised the article.

Data availability

The data underlying this article are available in the article and in its online supplementary material.

Conflict of interests

The authors declare that no competing interests exist.

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