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Science封面:玫瑰花香味背后的生化机制

标签:玫瑰花 花香
摘要 : 本期Science封面为一朵玫瑰花。在玫瑰花里(罗莎x矮牵牛),花香气味是一种高度令人满意的特点。

 

本期Science封面为一朵玫瑰花。在玫瑰花里(罗莎x矮牵牛),花香气味是一种高度令人满意的特点。单萜是玫瑰香味主要的化合物,在某些花品种内的香味化合物最高可以占70%比例。结合转录组和遗传方法表明,单萜生物合成在玫瑰不同于在其他植物,涉及到玫瑰花瓣细胞的细胞质里特定的 Nudix蛋白水解酶的局部化。(相关文章:Science:意料之外的酶或能恢复玫瑰逐渐消退的芳香)

原文链接:

The flowering of a new scent pathway in rose

原文摘要:

Floral scent is an important trait of ornamental roses that has provided sensual pleasures for humans since antiquity. However, most modern rose cultivars used for cut flowers have little fragrance as a result of breeding preferences for traits such as color and longevity. Restoring scent attributes by breeding or biotechnological means (1) requires a detailed understanding of the biosynthesis of rose scent. Rose fragrance consists of hundreds of volatile compounds with diverse biosynthetic origins whose amounts vary among the different rose varieties. Genomic approaches over the past 15 years have identified several genes and enzymes involved in rose scent production (2), but these efforts have not succeeded in elucidating the biosynthetic steps in the formation of geraniol and other monoterpenes that constitute one of the major groups of rose fragrances. On page 81 of this issue, Magnard et al. (3) describe the discovery of an unexpected enzymatic pathway to these scent compounds.

来源: Science 浏览次数:5

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