Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

Keyhaninejad, Neda; Curry, Jeanne; Romero, J.; O’Connell, Mary A.

doi:10.1016/j.plantsci.2013.10.013

Cited by 46 publications

(41 citation statements)

References 52 publications

(75 reference statements)

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“…FatA functions at the last stage of the fatty acid pathway and regulates the chain length of the fatty acids (Aluru et al ., ). The expression of FatA during fruit maturation is correlated with capsaicinoid content (Aluru et al ., ; Keyhaninejad et al ., ; Zhang et al ., ). Various transcription factors have been suggested to control the expression of the capsaicinoid biosynthesis genes, including Erf , Jerf and CaMYB31 (Arce‐Rodriguez and Ochoa‐Alejo, ; Keyhaninejad et al ., ); however, none of them were detected in our QTL and GWAS analyses.…”

Section: Discussionmentioning

confidence: 99%

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum

Han

Lee

et al. 2018

Plant Biotechnology Journal

122

102

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SummaryCapsaicinoids are unique compounds produced only in peppers (Capsicum spp.). Several studies using classical quantitative trait loci (QTLs) mapping and genomewide association studies (GWAS) have identified QTLs controlling capsaicinoid content in peppers; however, neither the QTLs common to each population nor the candidate genes underlying them have been identified due to the limitations of each approach used. Here, we performed QTL mapping and GWAS for capsaicinoid content in peppers using two recombinant inbred line (RIL) populations and one GWAS population. Whole‐genome resequencing and genotyping by sequencing (GBS) were used to construct high‐density single nucleotide polymorphism (SNP) maps. Five QTL regions on chromosomes 1, 2, 3, 4 and 10 were commonly identified in both RIL populations over multiple locations and years. Furthermore, a total of 109 610 SNPs derived from two GBS libraries were used to analyse the GWAS population consisting of 208 C. annuum‐clade accessions. A total of 69 QTL regions were identified from the GWAS, 10 of which were co‐located with the QTLs identified from the two biparental populations. Within these regions, we were able to identify five candidate genes known to be involved in capsaicinoid biosynthesis. Our results demonstrate that QTL mapping and GBS‐GWAS represent a powerful combined approach for the identification of loci controlling complex traits.

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Section: Discussionmentioning

confidence: 99%

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum

Han

Lee

et al. 2018

Plant Biotechnology Journal

122

102

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“…tomato and potato) are rarely expressed during this stage; changes in the expression of key CBGs probably enable CAPD synthesis in hot pepper fruits (Mazourek et al ., ; Kim et al ., ). In addition to CBGs, transcription factors (TFs), such as Erf , Jerf and CaMYB31 , have been proposed to be involved in the regulation of CAPD biosynthesis (Keyhaninejad et al ., ; Arce‐Rodríguez & Ochoa‐Alejo, ), and virus‐induced gene silencing (VIGS) of CaMYB31 indicated its role in the regulation of the CAPD pathway. A recent report indicated that the nonpungent accession ‘YCM334’ ( Capsicum annuum ) arising from CaMYB31 harbors one premature stop codon in the Pun3 locus (Han et al ., ).…”

Section: Introductionmentioning

confidence: 98%

Natural variations in the MYB transcription factor MYB31 determine the evolution of extremely pungent peppers

et al. 2019

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Summary Plants produce countless specialized metabolites crucial for their development and fitness, and many are useful bioactive compounds. Capsaicinoids are intriguing genus‐specialized metabolites that confer a pungent flavor to Capsicum fruits, and they are widely applied in different areas. Among the five domesticated Capsicum species, Capsicum chinense has a high content of capsaicinoids, which results in an extremely hot flavor. However, the species‐specific upregulation of capsaicinoid‐biosynthetic genes (CBGs) and the evolution of extremely pungent peppers are not well understood. We conducted genetic and functional analyses demonstrating that the quantitative trait locus Capsaicinoid1 (Cap1), which is identical to Pun3 contributes to the level of pungency. The Cap1/Pun3 locus encodes the Solanaceae‐specific MYB transcription factor MYB31. Capsicum species have evolved placenta‐specific expression of MYB31, which directly activates expression of CBGs and results in genus‐specialized metabolite production. The capsaicinoid content depends on MYB31 expression. Natural variations in the MYB31 promoter increase MYB31 expression in C. chinense via the binding of the placenta‐specific expression of transcriptional activator WRKY9 and augmentation of CBG expression, which promotes capsaicinoid biosynthesis. Our findings provide insights into the evolution of extremely pungent C. chinense, which is due to natural variations in the master regulator, and offers targets for engineering or selecting flavor in Capsicum.

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“…Stewart et al (2005) reported a differential expression analysis of two basic Leu zipper transcription factors in pungent and nonpungent fruits at different developmental stages, but their expression pattern did not correlate positively with the expression of the structural genes Pal, Ca4H, Comt, pAMT, BCAT, Kas, Acl, FatA, and AT3. Recently, Keyhaninejad et al (2014) reported two ethylene response factor transcription factors whose expression correlated positively with the pungency level in nine chili pepper cultivars, and they were proposed as possible regulators of capsaicinoid biosynthesis.…”

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An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis

Arce-Rodríguez

Ochoa-Alejo

2017

Plant Physiol.

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Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme capsaicinoid synthase. R2R3-MYB transcription factors have been reported in different species of plants as regulators of structural genes of the phenylpropanoid pathway; therefore, we hypothesized that MYB genes might be involved in the regulation of the biosynthesis of pungent compounds. In this study, an transcription factor gene, designated , was isolated and characterized in 'Tampiqueño 74'. Bioinformatic analysis suggested that could be involved in secondary metabolism, stress and plant hormone responses, and development. expression analysis from placental tissue of pungent and nonpungent chili pepper fruits showed a positive correlation with the structural genes ,, ,, and expression and also with the content of capsaicin and dihydrocapsacin during fruit development. However, also was expressed in vegetative tissues (leaves, roots, and stems). Moreover, silencing significantly reduced the expression of capsaicinoid biosynthetic genes and the capsaicinoid content. Additionally, expression was affected by the plant hormones indoleacetic acid, jasmonic acid, salicylic acid, and gibberellic acid or by wounding, temperature, and light, factors known to affect the production of capsaicinoids. These findings indicate that is indeed involved in the regulation of structural genes of the capsaicinoid biosynthetic pathway.

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Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

Cited by 46 publications

References 52 publications

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum

QTL mapping and GWAS reveal candidate genes controlling capsaicinoid content in Capsicum

Natural variations in the MYB transcription factor MYB31 determine the evolution of extremely pungent peppers

An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis

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