Biosynthesis, regulation, and domestication of bitterness in cucumber

  title={Biosynthesis, regulation, and domestication of bitterness in cucumber},
  author={Yi Shang and Yongshuo Ma and Yuan Zhou and Huimin Zhang and Lixin Duan and Huiming Chen and Jianguo Zeng and Qian Zhou and Shenhao Wang and Wenjia Gu and Min Liu and Jinwei Ren and Xingfang Gu and Shengping Zhang and Ye Wang and Ken Yasukawa and Harro J. Bouwmeester and Xiaoquan Qi and Zhonghua Zhang and William J Lucas and Sanwen Huang},
  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… 

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Cucurbitacin C—Bitter Principle in Cucumber Plants

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The natural cucurbitacins constitute a group of triterpenoid substances which are well-known for their bitterness and toxicity and are divided into twelve categories.

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