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Investigation of genetic factors related to quantitative control of capsiate biosynthesis
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/294368
Capsinoids which were found recently in non-pungent pepper show the same biological effects as capsaicinoid including anticancer and anti-obesity. A precursor of capsaicinoids, vanillyl alcohol, is known to be produced by mutations in the p-aminotransferase (pAMT) gene. In the previous study, we showed that capsinoid production is also controlled by the capsaicin synthase (CS) gene. However correlation between the CS gene expression and capsinoids contents has not been fully understood. This study was conducted to elucidate correlation between the expression level of CS gene and capsinoids contents. Through germplasm screening, we identified one C. chinese pepper cultivar, SNU11-001, which contained capsinoids as much as C. annuum ‘CH-19 Sweet’. SNU11-001 was crossed with five Capsicum cultivars (ECW, Takanotsume, Yuwolcho, Habanero and Jolokia) containing different levels of capsaicin, ‘ECW’ is non-pungent pepper line, and ‘Takanotsume’ and ‘Yuwolcho’ have mild pungency, and ‘Habanero’ and ‘Jolokia’ is known to be included in the most pungent pepper lines. When we analyzed the expression of CS and pAMT genes using the six Capsicum cultivars, the expression levels of CS were higher in pungent Capsicum cultivars. To test whether the expression levels of CS also control capsinoids contents, we will analyze several F2 populations derived from crosses between SNU11-001 and Capsicum cultivars containing different levels of capsaicin.
