驯化
南瓜
甜瓜
生物
基因
葫芦科
植物
苦味
生物合成
品味
生物化学
遗传学
园艺
作者
Yi Shang,Yongshuo Ma,Yuan Zhou,Huimin Zhang,Lixin Duan,Huiming Chen,Jianguo Zeng,Qian Zhou,Shenhao Wang,Wenjia Gu,Min Ling,Jinwei Ren,Xingfang Gu,Shengping Zhang,Ye Wang,Ken Yasukawa,Harro J. Bouwmeester,Xiaoquan Qi,Zhonghua Zhang,William J. Lucas,Sanwen Huang
出处
期刊:Science
[American Association for the Advancement of Science (AAAS)]
日期:2014-11-28
卷期号:346 (6213): 1084-1088
被引量:354
标识
DOI:10.1126/science.1259215
摘要
Cucurbitacins are triterpenoids that confer a bitter taste in cucurbits such as cucumber, melon, watermelon, squash, and pumpkin. These compounds discourage most pests on the plant and have also been shown to have antitumor properties. With genomics and biochemistry, we identified nine cucumber genes in the pathway for biosynthesis of cucurbitacin C and elucidated four catalytic steps. We discovered transcription factors Bl ( Bitter leaf ) and Bt ( Bitter fruit ) that regulate this pathway in leaves and fruits, respectively. Traces in genomic signatures indicated that selection imposed on Bt during domestication led to derivation of nonbitter cucurbits from their bitter ancestors.
科研通智能强力驱动
Strongly Powered by AbleSci AI