ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2026
A Gypsy LTR retrotransposon insertion in BrNYC1-A04 causes the stay-green phenotype by inhibiting chlorophyll b degradation in Chinese cabbage (Brassica rapa L. ssp. pekinensis).
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
key messageA Gypsy LTR retrotransposon insertion in BrNYC1-A04 causes the stay-green phenotype of Chinese cabbage via bulked segregant analysis sequencing, fine-mapping, and gene silencing analysis. The stay-green trait positively influences the postharvest quality of Chinese cabbage (Brassica rapa L. ssp. pekinensis), a leafy vegetable crop in the Brassicaceae family. This trait is typically caused by defects in chlorophyll degradation. In this study, we identified BraA04g008820.3C as a candidate gene associated with the stay-green phenotype in Chinese cabbage through BSA-seq and fine-mapping analyses. The gene was subsequently named BrNYC1-A04 due to its high homology to Arabidopsis thaliana AtNYC1 (At4G13250). Sequence analysis revealed that a Gypsy long terminal repeat (LTR) retrotransposon (RT) insertion in the first intron of BrNYC1-A04 disrupts normal splicing. This produces a premature termination codon in the mRNA of BrNYC1-A04 in the 5BTL (stay-green) line, resulting in a loss-of-function mutation. The BrNYC1-A04 mutation affects both chlorophyll b degradation and chloroplast structure by modulating chlorophyll b reductase activity. Under dark-induced senescence, the transcriptional expression of BrNYC1-A04 is regulated by BrORE1. Virus-induced gene silencing (VIGS) of BrNYC1-A04 in the wild-type line HN19-G significantly delayed chlorophyll b degradation. Based on the identification and functional verification of the Gypsy LTR-RT insertion in BrNYC1-A04, we propose a model for how the BrNYC1-A04 mutation inhibits chlorophyll b degradation and confers the stay-green trait in Chinese cabbage.
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