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Updated: Sep 9, 2025

Annotation of Plant Gene Function via Combined Genomics, Metabolomics and Informatics
08:09

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Published on: June 17, 2012

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MYB転写因子の変異を選択してプロアンソシアニジン濃度を下げるため,苦いリンゴと梨の収束性化

Yarong Wang1,2, Bin Xia3, Qiong Lin4

  • 1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, 28 Gangwan Road, Zhengzhou, 450009, China.

Molecular horticulture
|September 3, 2025
PubMed
まとめ

果物の化により,プロアンソシアニジン (PA) の合成を制御する遺伝子が変化することで,苦味が減少した. リンゴと梨は,非機能的なMYB転写因子アレルを選択して,PAレベルを低下させ,同様の遺伝的メカニズムを進化させた.

キーワード:
マルスピルス比較ゲノミクス国産化プロアントシアニジン選択的なスイープ

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