Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.) |
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Authors: | Cesar Aza-Gonz??lez Hector G N???ez-Palenius Neftal?? Ochoa-Alejo |
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Institution: | (1) Departamento de Ingenier?a Gen?tica de Plantas, Centro de Investigaci?n y de Estudios Avanzados del Instituto Polit?cnico Nacional (Cinvestav)-Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-Le?n, 36821 Irapuato, Guanajuato, Mexico;(2) Departamento de Biotecnolog?a y Bioqu?mica, Centro de Investigaci?n y de Estudios Avanzados del Instituto Polit?cnico Nacional (Cinvestav)-Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-Le?n, 36821 Irapuato, Guanajuato, Mexico; |
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Abstract: | Capsicum species produce fruits that synthesize and accumulate unique hot compounds known as capsaicinoids in placental tissues. The
capsaicinoid biosynthetic pathway has been established, but the enzymes and genes participating in this process have not been
extensively studied or characterized. Capsaicinoids are synthesized through the convergence of two biosynthetic pathways:
the phenylpropanoid and the branched-chain fatty acid pathways, which provide the precursors phenylalanine, and valine or
leucine, respectively. Capsaicinoid biosynthesis and accumulation is a genetically determined trait in chili pepper fruits
as different cultivars or genotypes exhibit differences in pungency; furthermore, this characteristic is also developmentally
and environmentally regulated. The establishment of cDNA libraries and comparative gene expression studies in pungent and
non-pungent chili pepper fruits has identified candidate genes possibly involved in capsaicinoid biosynthesis. Genetic and
molecular approaches have also contributed to the knowledge of this biosynthetic pathway; however, more studies are necessary
for a better understanding of the regulatory process that accounts for different accumulation levels of capsaicinoids in chili
pepper fruits. |
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