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Table 1 Fold changes and putative functions of the differentially regulated genes revealed by microarrays and validated by qRT-PCR

From: The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit

Putative annotation

Fold change (microarray)

Fold change (qRT-PCR)

Molecular Function

Biological Process

histidine decarboxylase Solanum lycopersicum

6,75

5,85

Histidine decarboxylase activity pyridoxal phosphate binding

Carboxylic acid metabolic process

acidic ribosomal protein P1a-like Solanum tuberosum

3,84

1,62

Structural constituent of ribosome

Translational elongation

allantoinase Vitis vinifera

2,01

2,76

Allantoinase activity

Allantoin assimilation pathway

alcohol acyl transferase Solanum lycopersicum

1,99

3,02

Transferase activity, transferring acyl groups other than amino-acyl groups

Ester biosynthesis

glycolate oxidase Hyacinthus orientalis

0,38

0,18

(S)-2-hydroxy-acid oxidase activity

Photorespiration

tcp family transcription factor Arabidopsis thaliana

0,4

0,49

Transcription factor activity

Regulation of transcription

glycerophosphoryl diester phosphodiesterase

Arabidopsis thaliana

0,49

0,33

Glycerophosphodiester phosphodiesterase activity

Glycerol metabolic process

Lipid metabolic process

putative protein kinase

Oryza sativa

0,49

0,41

Protein kinase activity Nucleotide binding

Protein amino acid phosphorylation

udp-glucose 4-epimerase Solanum tuberosum

0,56

0,56

UDP-glucose 4-epimerase activity; Coenzyme binding

Galactose metabolic process

Serine/threonine protein kinase A. thaliana

0,61

0,6

Protein binding

Protein serine/threonine kinase activity

Protein amino acid phosphorylation

galactose-1-phosphate uridylyltransferase Vitis vinifera

0,54

0,39

Zinc ion binding UDP-glucose:hexose-1-phosphate uridylyltransferase activity

Galactose metabolic process

  1. Three biological replicates were considered for each experiment. Data were analyzed by one-way ANOVA with Tukey's posthoc test, p < 0.05