Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR23587946_1.fastq.gz | Fastqsanger.gz | |||
| SRR23587946_2.fastq.gz | Fastqsanger.gz | |||
| SRR23587947_1.fastq.gz | Fastqsanger.gz | |||
| SRR23587947_2.fastq.gz | Fastqsanger.gz | |||
| SRR23587948_1.fastq.gz | Fastqsanger.gz |
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Project description:The first GSSM of V. vinifera was reconstructed (MODEL2408120001). Tissue-specific models for stem, leaf, and berry of the Cabernet Sauvignon cultivar were generated from the original model, through the integration of RNA-Seq data. These models have been merged into diel multi-tissue models to study the interactions between tissues at light and dark phases.
2024-09-02 | MODEL2408160001 | BioModels
Project description:Identification and characterization of genes and target-site mutations associated with beta-cypermethrin resistance in Aphis gossypii Glover collected from a Chinese wolfberry (Lycium barbarum L.) field. we collected a beta-cypermethrin resistant A. gossypii strain (HSP) from a Chinese wolf-berry orchard in a major growing area of Ningxia wolfberry (Wuzhong city). Subsequently, to elucidate the potential roles of P450s, CarEs and GSTs in beta-cypermethrin resistance in the A. gossypii strain, we performed synergistic bioassays, as well as enzyme activity assays, to confirm their effects. Further, we carried out a comparative transcriptome anal-ysis to identified the overexpression of detoxification enzyme genes associated with the beta-cypermethrin resistance. According to the transcriptome variations, we also meas-ured the expression levels of the upregulated P450s genes involved in beta-cypermethrin resistance in the A. gossypii resistant strain, using a quantitative real-time PCR assay. Moreover, the potential mutations in VGSC genes and their frequencies were detected to reveal the VGSC genotype of the resistant strain.
2025-12-26 | GSE314727 | GEO
Project description:<p>Wolfberry (Lycium.) tea has a long history of consumption in China and is an important cash crop. Wolfberry tea can be made through five processes: picking, withering, fixation, stir-firing and extracting fragrance, which will correspond to the FWB, WWS, FWS, SFWS and EFWS groups, respectively. There remains a lack of in-depth research on the analysis of the overall metabolism and changes in metabolic pathways of Wolfberry (Lycium.) tea at different processing stages. Thus, in this study, the dynamic changes of metabolites in wolfberry (Lycium.) tea during processing were investigated through metabolomic. The analysis of variability showed that the high temperature treatment in the frying procedure was the main reason for the differences between the groups. Compared with FWB, the metabolites that were up-regulated at different processing stages of wolfberry buds were mainly flavonoids, while the down-regulated metabolites were mainly lipids and amino acids and their derivatives. The volcano plots showed that the groups of SFWS and EFWS had the most significant differences of metabolites. Compared with FWB, the down-regulated amino acids and the derivatives were gradually increased as the processing, and that in the EFWS stage was up to 16. The hydrolysis of glycosides can produce monosaccharides, and the up-regulation of glycosides contributes to the formation of flavor of Wolfberry tea. This study is the first to investigate the changes of metabolic components in the production process of wolfberry tea, which will provide valuable data support for the further development of wolfberry tea in the future. In conclusion, at the different stages of Wolfberry tea making process, the metabolites of wolfberry tea could change obviously. Our research on the metabolites of Wolfberry tea is conducive to optimizing the tea making process of Wolfberry tea, improving the quality and yield of wolfberry tea, in order to meet the requirements of more Chinese and foreign consumers.</p>
2026-04-08 | MTBLS11550 | MetaboLights
Project description:Root rot is one of the most severe diseases affecting agricultural productivity worldwide, particularly wolfberry. However, the mechanisms underlying wolfberry resistance to root rot pathogens remain unclear. In this study, we selected Chinese wolfberry (Lycium chinense Mill., LC) and Ningxia wolfberry ‘Ningqi No.5’ (Lycium barbarum L., N5) as research materials, which have been reported to show different tolerances to root rot.
2023-06-26 | PXD043279 |