Biosynthesis, regulation, and domestication of bitterness in cucumber

0301 basic medicine 2. Zero hunger 03 medical and health sciences Life Science
DOI: 10.1126/science.1259215 Publication Date: 2014-11-28T14:42:15Z
ABSTRACT
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 leaves and fruits, respectively. Traces in genomic signatures indicated that selection imposed on Bt during domestication led to derivation of nonbitter cucurbits from their bitter ancestors.
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