期刊文献+

Crocus genome reveals the evolutionary origin of crocin biosynthesis

原文传递
导出
摘要 Crocus sativus (saffron) is a globally autumn-flowering plant, and its stigmas are the most expensive spice and valuable herb medicine. Crocus specialized metabolites, crocins, are biosynthesized in distant species, Gardenia (eudicot) and Crocus (monocot), and the evolution of crocin biosynthesis remains poorly understood. With the chromosome-level Crocus genome assembly, we revealed that two rounds of lineage-specific whole genome triplication occurred, contributing important roles in the production of carotenoids and apocarotenoids. According to the kingdom-wide identification, phylogenetic analysis, and functional assays of carotenoid cleavage dioxygenases (CCDs), we deduced that the duplication, site positive selection, and neofunctionalization of Crocus-specific CCD2 from CCD1 members are responsible for the crocin biosynthesis. In addition, site mutation of CsCCD2 revealed the key amino acids, including I143, L146, R161, E181, T259, and S292 related to the catalytic activity of zeaxanthin cleavage. Our study provides important insights into the origin and evolution of plant specialized metabolites, which are derived by duplication events of biosynthetic genes.
出处 《Acta Pharmaceutica Sinica B》 SCIE CAS CSCD 2024年第4期1878-1891,共14页 药学学报(英文版)
基金 This work was supported by the National Natural Science Foundation of China(81973424,82073966,82204346) the CAMS Innovation Fund for Medical Sciences(CIFMS)(Grant No.2021-I2M-1-029,China) the National Key R&D Program of China(2023YFC3504800) the Fundamental Research Funds for the Central public welfare research institutes(ZZ16-YQ-047,ZZ16-ND-10-02,China) the Key Scientific Research Foundation of the Higher Education Institutions of Anhui Province,China(KJ2021A0235).
  • 相关文献

参考文献6

二级参考文献44

  • 1Anastasaki E, Kanakis C, Pappas C, et al. (2009) Geographical differentiation of saffron by GC-MS/FID and chemometrics. European Food Research and Technology229: 899-905. DOI: 1o.loo7/soo217-oo9-1125-x.
  • 2Caballero-Ortega H, Pereda-Miranda R, River6n-Negrete L, et al. (2004) Chemical Composition of Saffron (Crocus sativus L.) from Four Countries. Acta Hort 65o: 321-326.
  • 3Caballero-Ortega H, Pereda-Miranda R, Abdullaev FI (2007) HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources. Food Chemistry lOO: 1126-1131. DOI: 1O.lO16/j.foodchem.2005.11.o2o.
  • 4Cadwallader KR (2002) Flavor Chemistry of Saffron.ACS Symposium Series: ACS Publications. Carmona M, Martlnez J, Zalacain A, et al. (2006) Analysis of saffron volatile fraction by TD-GC-MS and e-nose. European Food Research and Technology 223: 96-1ol. DOI: lO.lOO7/ soo217-oo5-o144-5.
  • 5Carmona M, S~nchez AM, Ferreres F, et al. (2007) Identification of the fiavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. Food Chemistryloo (2): 445- 450. DOI: 1o.lo16/j.foodchem.2005.o9.065.
  • 6Castellar MR, Montijano H, Manj6n A, Iborra JL (1993) Preparative high-performance liquid chromatographic purification of saffron secondary metabolites. Journal of Chromatography 648(1): 187-19o. DOI: lO.lO16/oo21-9673 (93)83301-8.
  • 7D'Auria M, Mauriello G, Rana GL (2004) Volatile organic compounds from saffron. Flavour and Fragrance Journal 19 (1): 17-23. DOI: lO.lOO2/f0.1266.
  • 8D'Auria M, Mauriello G, Racioppi R, Rana GL (2006) Use of SPME-GC-MS in the Study of Time Evolution of the Constituents of Saffron Aroma: Modifications of the Composition During Storage. Journal of Chromatography Science 44 (1): 18-21. DOI:lo.lo93/chromsci/44.1.18.
  • 9Das I, Das S, Saha T (2olo) Saffron suppresses oxidative stress in DMBA-induced skin carcinoma: A histopathological study.Acta Histochemica112(4): 317-327. DOI: lo.1o16/j.acthis. 2009.02.003.
  • 10Del Campo CP, Carmona M, Maggi L, et al. (2010) Effects of mild temperature conditions during dehydration procedures on saffron quality parameters. Society of Chemical Industry 90(4): 719-725. DOI: lo.loo2/jsfa.3877.

共引文献71

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部