Biosynthesis, regulation, and domestication of bitterness in cucumber

@article{Shang2014BiosynthesisRA,
  title={Biosynthesis, regulation, and domestication of bitterness in cucumber},
  author={Y. Shang and Yongshuo Ma and Y. Zhou and Huimin Zhang and Lixin Duan and Hui-ming Chen and J. Zeng and Q. Zhou and Shenhao Wang and Wenjia Gu and M. Liu and Jinwei Ren and Xing-fang Gu and Shengping Zhang and Ye Wang and K. Yasukawa and H. Bouwmeester and X. Qi and Z. Zhang and W. Lucas and Sanwen Huang},
  journal={Science},
  year={2014},
  volume={346},
  pages={1084 - 1088}
}
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… Expand
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