BASIC STUDIES ON THE EVALUATION OF FLOWER SCENTAND ITS MOLECULAR BREEDING

花香评价及其分子育种基础研究

基本信息

批准号：
12460018
负责人：
DOI Motoaki
金额：
$ 9.09万
依托单位：
OSAKA PREFECTURE UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

We have been focusing on the unpleasant odor emitted from Gypsophita inflorescences. By comparing the data of headspace absorption / gas chromatography analysis with those of sensory test, it was revealed that the methylbutyric acids (3-methylbutyric acid and 2-methylbutyric acid) are the components which characterize the unpleasant odor and that methybutyric acids are synthesized from amino acids through keto acids. Esterification of metylbytyric acids , which is catalyzed by alcohol acyl-CoA transferase (AAT), did not occurred by a treatment of florescences with ethanol; however, it occurred with isoamyl alcohol, resulted in increased amount of isoamyl acetate and isoamyl metylbutyrate and decreased level of methylbutyric acids emitted from inflorescences. Titanium also promoted esterification of methylbutyric acids but pretreatment preservatives containing titanium had no effect on removing odor because of presumably the poor mobility of titanium in the stems. Northern analysis was conducted on the gene involved in amino acids (leucine and isoleucine) catabolism pathway which lead to methylbutyric acids. Gene expression of amino acid transaminase increased in the inflorescences treated with leucine, which also emitted increased amount of methylbutyric acids. To study the mode of inheritance of odor formation in detail, we obtained selfed fines with varying levels of odor of G. elegance Bied var. carminea hort. Two cultivars of G. elegance Bied were used to establish transformation system for further molecular breeding. GUS was introduced by using plG121-HM vector, plants were regenerated and the GUS expression was detected.

我们一直关注满天星花序散发出的难闻气味。通过将顶空吸收/气相色谱分析数据与感官测试数据进行比较，发现甲基丁酸（3-甲基丁酸和2-甲基丁酸）是表征令人不愉快气味的成分，并且甲基丁酸是由氨基酸通过酮酸。用乙醇处理花不会发生由醇酰基辅酶 A 转移酶 (AAT) 催化的甲基丁酸的酯化反应；然而，使用异戊醇时会发生这种情况，导致乙酸异戊酯和甲基丁酸异戊酯的量增加，并且花序释放的甲基丁酸的水平降低。钛还促进甲基丁酸的酯化，但含钛的预处理防腐剂对去除异味没有效果，可能是因为钛在茎中的流动性较差。对涉及导致甲基丁酸的氨基酸（亮氨酸和异亮氨酸）分解代谢途径的基因进行了 Northern 分析。用亮氨酸处理的花序中氨基酸转氨酶的基因表达增加，甲基丁酸的释放量也增加。为了详细研究气味形成的遗传模式，我们获得了具有不同气味水平的 G.elegance Bied var. 自交细粉。胭脂红矮。利用两个G.优雅Bied品种建立转化体系，为进一步的分子育种提供依据。利用plG121-HM载体导入GUS，再生植株并检测GUS表达。