Journal
SCIENCE
Volume 346, Issue 6213, Pages 1084-1088Publisher
AMER ASSOC ADVANCEMENT SCIENCE
DOI: 10.1126/science.1259215
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Funding
- Spanish Consolider-Ingenio program [CPAN CSD2007-00042, MultiDark CSD2009-00064]
- Academy of Finland [127740]
- DFG Cluster of Excellence
- Croatian Science Foundation (HrZZ) [09/176]
- University of Rijeka [13.12.1.3.02]
- DFG Collaborative Research Centers [SFB823/C4, SFB876/C3]
- Polish MNiSzW grant [745/N-HESS-MAGIC/2010/0]
- DFG [WI 1860/10-1]
- ERDF
- Spanish MINECO [FPA2012-39502, JCI-2011-10019, AYA2009-13036-C02-02, AYA2012-38491-C02-01]
- Generalitat Valenciana [PROMETEO/2009/104]
- COST [MP0905]
- national research councils
- European Commission [283393]
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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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