成熟
糖生物碱
生物
龙葵
植物
食品科学
生物化学
茄科
基因
作者
Yana Kazachkova,Itay Zemach,Sayantan Panda,Samuel Bocobza,Andrii Vainer,Ilana Rogachev,Yonghui Dong,Shifra Ben‐Dor,Dorottya Veres,Christa Kanstrup,Sophie Konstanze Lambertz,Christoph Crocoll,Yangjie Hu,Eilon Shani,Simon Michaeli,Hussam Hassan Nour-Eldin,Dani Zamir,Asaph Aharoni
出处
期刊:Nature plants
[Springer Nature]
日期:2021-03-11
卷期号:7 (4): 468-480
被引量:45
标识
DOI:10.1038/s41477-021-00865-6
摘要
Fruit taste is determined by sugars, acids and in some species, bitter chemicals. Attraction of seed-dispersing organisms in nature and breeding for consumer preferences requires reduced fruit bitterness. A key metabolic shift during ripening prevents tomato fruit bitterness by eliminating α-tomatine, a renowned defence-associated Solanum alkaloid. Here, we combined fine mapping with information from 150 resequenced genomes and genotyping a 650-tomato core collection to identify nine bitter-tasting accessions including the 'high tomatine' Peruvian landraces reported in the literature. These 'bitter' accessions contain a deletion in GORKY, a nitrate/peptide family transporter mediating α-tomatine subcellular localization during fruit ripening. GORKY exports α-tomatine and its derivatives from the vacuole to the cytosol and this facilitates the conversion of the entire α-tomatine pool to non-bitter forms, rendering the fruit palatable. Hence, GORKY activity was a notable innovation in the process of tomato fruit domestication and breeding.
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