2017 Fiscal Year Final Research Report
Genetic analysis of Capsicum bio-resource to improve low-pungent capsaicin analogs in chili pepper fruit
| Project/Area Number |
15K18640
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Horticultural science
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| Research Institution | Okayama University |
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Principal Investigator |
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| Research Collaborator |
YOSHIDA Yuichi 岡山大学, 環境生命科学研究科, 教授 (00141474)
GOTO Tanjuro 岡山大学, 環境生命科学研究科, 教授 (40195938)
YASUBA Kenichiro 岡山大学, 環境生命科学研究科, 准教授 (60343977)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | トウガラシ / カプサイシン / カプシノイド |
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| Outline of Final Research Achievements |
Capsinoids are low-pungent capsaicinoid analogues in chili pepper fruits. They exhibit health-promoting properties in humans similar to capsaicinoids, but do not cause a nasty burning sensation, encouraging their application in foods. The aim of this study was to identify genetic factors to increase capsinoid in Capsicum.
In this study, we identified novel mutant alleles of putative aminotransferase (pAMT) to enhance capsinoid biosynthesis. In addition, we compared an extremely pungent cultivar with other cultivars of different pungency levels. The results indicated that the capsaicinoid biosynthesis in the pericarp contributes to the higher capsaicinoid and its analogs concentrations in fruits, and multiple capsaicinoid biosynthetic genes were strongly expressed exclusively in the pericarp of the extremely pungent cultivar. The results will be useful for pungency and capsinoid breeding.
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| Free Research Field |
野菜園芸学
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