Virus-induced silencing of <Emphasis Type="Italic">Comt</Emphasis>, p<Emphasis Type="Italic">Amt</Emphasis> and <Emphasis Type="Italic">Kas</Emphasis> genes results in a reduction of capsaicinoid accumulation in chili pepper fruits |
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Authors: | Ma del Rosario Abraham-Juárez Ma del Carmen Rocha-Granados Mercedes G López Rafael Francisco Rivera-Bustamante Neftalí Ochoa-Alejo |
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Institution: | (1) Departamento de Ingeniería Genética de Plantas, Centro de Investigación y de Estudios Avanzados del IPN (Cinvestav) Campus Guanajuato, Km 9.6 libramiento norte carretera Irapuato-León, Apartado Postal 629, 36500 Irapuato, Gto., Mexico;(2) Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN (Cinvestav) Campus Guanajuato, Km 9.6 libramiento norte carretera Irapuato-León, Apartado Postal 629, 36500 Irapuato, Gto., Mexico;(3) Present address: Facultad de Agrobiología “Presidente Juárez”, Universidad Michoacana de San Nicolás de Hidalgo, Paseo Lázaro Cárdenas esquina con Berlín, 60190 Uruapan, Mich., Mexico |
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Abstract: | Capsaicinoids are responsible for the pungent taste of chili pepper fruits of Capsicum species. Capsaicinoids are biosynthesized through both the phenylpropanoid and the branched-fatty acids pathways. Fragments
of Comt (encoding a caffeic acid O-methyltransferase), pAmt (a putative aminotransferase), and Kas (a β-keto-acyl-acyl-carrier-protein] synthase) genes, that are differentially expressed in placenta tissue of pungent chili
pepper, were individually inserted into a Pepper huasteco yellow veins virus (PHYVV)-derived vector to determine, by virus-induced gene silencing, irrespective of whether these genes are involved in
the biosynthesis of capsaicinoids. Reduction of the respective mRNA levels as well as the presence of related siRNAs confirmed
the silencing of these three genes. Morphological alterations were evident in plants inoculated with PHYVV::Comt and PHYVV::Kas constructs; however, plants inoculated with PHYVV::pAmt showed no evident alterations. On the other hand, fruit setting was normal in all cases. Biochemical analysis of placenta
tissues showed that, indeed, independent silencing of all three genes led to a dramatic reduction in capsaicinoid content
in the fruits demonstrating the participation of these genes in capsaicinoid biosynthesis. Using this approach it was possible
to generate non-pungent chili peppers at high efficiency. |
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Keywords: | Capsaicinoids Capsicum Chili pepper Virus-induced gene silencing Pepper huasteco yellow veins virus |
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