biostudies-literatureChen LNIEHS NIH HHS12120https://www.ebi.ac.uk/biostudies/studies/S-EPMC6092340biostudies-literatureUnknown8(1)Chilling is common in nature and can damage most plant species, particularly young leaves and buds. Mulberry (Morus spp.) is an economically important food source for the domesticated silkworm (Bombyx mori). However, weather and climatic extremes, such as "late spring coldness", seriously damage mulberry buds and young leaves. The molecular mechanism involved in the differing mulberry chilling tolerance is unclear. In the present study, we found that mSOD1, mFADII, and mKCS1 interacted with mAKR2A and that the expression of mAKR2A, mSOD, mFAD, and mKCS1 in the chilling-tolerant mulberry variety was higher than that in the chilling-sensitive variety. Unsaturated fatty acids content and superoxide dismutase (SOD) activity in the chilling-tolerant variety was higher than that in the chilling-Scientific reportsThe molecular chaperon AKR2A increases the mulberry chilling-tolerant capacity by maintaining SOD activity and unsaturated fatty acids composition.PMC609234027304C2054Qiu XLu HYu SHu WChen LZhang HHe NWei JHou YShen GfalseThe molecular chaperon AKR2A increases the mulberry chilling-tolerant capacity by maintaining SOD activity and unsaturated fatty acids composition.Chilling is common in nature and can damage most plant species, particularly young leaves and buds. Mulberry (Morus spp.) is an economically important food source for the domesticated silkworm (Bombyx mori). However, weather and climatic extremes, such as "late spring coldness", seriously damage mulberry buds and young leaves. The molecular mechanism involved in the differing mulberry chilling tolerance is unclear. In the present study, we found that mSOD1, mFADII, and mKCS1 interacted with mAKR2A and that the expression of mAKR2A, mSOD, mFAD, and mKCS1 in the chilling-tolerant mulberry variety was higher than that in the chilling-sensitive variety. Unsaturated fatty acids content and superoxide dismutase (SOD) activity in the chilling-tolerant variety was higher than that in the chilling-2018-01-01T00:00:00Z2018 Aug2025-04-22T14:09:30.131Z2019-03-26T23:51:42ZS-EPMC60923403010837110.1038/s41598-018-30379-9