Characterization, evolutionary analysis, and expression profiling of the VrPYL gene family in mung bean in response to abiotic stress


Abstract

Abscisic acid (ABA) plays a central role in regulating plant growth and development and in mediating responses to both biotic and abiotic stresses. PYL proteins serve as the core receptors in the ABA signaling pathway. The characteristics of the PYL gene family and its response to abiotic stresses in mung bean (Vigna radiata) have not been clarified. In this study, we performed genome-wide screening of mung bean and identified nine PYL genes unevenly distributed across six chromosomes. Bioinformatic predictions revealed that all encoded PYL proteins were hydrophilic and primarily localized to chloroplasts and the cytoplasm. Segmental duplication was the primary driver of the expansion of this gene family, with duplicated gene pairs having undergone purifying selection during evolution. Phylogenetic analysis showed that VrPYL proteins were divided into three groups, and members within each group exhibited conserved exon-intron structures and motif composition. Homology and synteny analyses indicated that the PYL gene family has remained relatively conserved among mung bean and other plant species. A protein domain analysis demonstrated that all VrPYL proteins contained the “helix-clamp” domain typical of the PYL gene family. Notably, the 3rd and 4th amino acid residues in the CL2 region were predominantly valine-valine (VV), exhibiting distinct species-specific characteristics and polymorphism. Cis-element analysis of the VrPYL gene promoters revealed diverse hormone-responsive and stress-responsive elements. Furthermore, qRT-PCR assays showed that most VrPYL genes responded to ABA, PEG and salt stress treatments, with VrPYL3 and VrPYL4 emerging as key candidate genes in response to drought and salt stress. Overall, this study lays a foundation for investigating the functions of VrPYL genes in abiotic stress responses.
Ask to review this manuscript

Notes for potential reviewers

  • Volunteering is not a guarantee that you will be asked to review. There are many reasons: reviewers must be qualified, there should be no conflicts of interest, a minimum of two reviewers have already accepted an invitation, etc.
  • This is NOT OPEN peer review. The review is single-blind, and all recommendations are sent privately to the Academic Editor handling the manuscript. All reviews are published and reviewers can choose to sign their reviews.
  • What happens after volunteering? It may be a few days before you receive an invitation to review with further instructions. You will need to accept the invitation to then become an official referee for the manuscript. If you do not receive an invitation it is for one of many possible reasons as noted above.

  • PeerJ does not judge submissions based on subjective measures such as novelty, impact or degree of advance. Effectively, reviewers are asked to comment on whether or not the submission is scientifically and technically sound and therefore deserves to join the scientific literature. Our Peer Review criteria can be found on the "Editorial Criteria" page - reviewers are specifically asked to comment on 3 broad areas: "Basic Reporting", "Experimental Design" and "Validity of the Findings".
  • Reviewers are expected to comment in a timely, professional, and constructive manner.
  • Until the article is published, reviewers must regard all information relating to the submission as strictly confidential.
  • When submitting a review, reviewers are given the option to "sign" their review (i.e. to associate their name with their comments). Otherwise, all review comments remain anonymous.
  • All reviews of published articles are published. This includes manuscript files, peer review comments, author rebuttals and revised materials.
  • Each time a decision is made by the Academic Editor, each reviewer will receive a copy of the Decision Letter (which will include the comments of all reviewers).

If you have any questions about submitting your review, please email us at [email protected].