Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit
Capsaicinoids, which cause a hot sensation when eaten, are uniquely present in pepper (<i>Capsicum</i> sp.) and are biosynthesized by combining vanillyl amine with branched fatty acids. A mutation in the gene encoding putative aminotransferase (pAMT)—the enzyme that normally biosynthesiz...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/11/9/819 |
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| author | Siyoung Jang Minjeong Park Do-Gyeong Lee Jung-Hyun Lim Ji-Won Jung Byoung-Cheorl Kang |
| author_facet | Siyoung Jang Minjeong Park Do-Gyeong Lee Jung-Hyun Lim Ji-Won Jung Byoung-Cheorl Kang |
| author_sort | Siyoung Jang |
| collection | DOAJ |
| description | Capsaicinoids, which cause a hot sensation when eaten, are uniquely present in pepper (<i>Capsicum</i> sp.) and are biosynthesized by combining vanillyl amine with branched fatty acids. A mutation in the gene encoding putative aminotransferase (pAMT)—the enzyme that normally biosynthesizes the capsaicinoid precursor vanillyl amine—leads instead to the biosynthesis of vanillyl alcohol, which combines with branched fatty acids to form capsinoids. Here, we report a method for increasing the capsaicinoid and capsinoid contents using quantitative trait locus (QTL) alleles involved in capsaicinoid biosynthesis in the pericarps of extremely spicy peppers. QTLs for capsinoid contents were detected on chromosome 6 and 10 using an F<sub>2</sub> population from ‘SNU11–001’ and ‘Bhut Jolokia (BJ)’ (‘SJ’). ‘SNU11–001’ contains high capsinoid contents and ‘BJ’ contains high capsaicinoid contents in both the placenta and pericarp. These QTLs overlapped QTL regions associated with pungency in the pericarp. ‘BJ’ was crossed also with ‘Habanero’ (‘HB’), which contains capsaicinoids mainly in the placenta, and the resulting (‘HJ’) F<sub>2</sub> and F<sub>3</sub> offspring with ‘BJ’ genotypes were selected based on QTL markers and the pericarp pungency phenotype. Similarly, F<sub>2</sub> and F<sub>3</sub> offspring with high capsinoid contents in the pericarp were selected in ‘SJ’ with reference to ‘BJ’ genotypes at the QTLs. Through continuous self-pollination, ‘SJ’ and ‘BJ’ lines with high capsinoid and capsaicinoid contents, respectively, in both the placenta and pericarp were developed. This study is the first to show that lines containing high levels of capsinoids and capsaicinoids can be bred using pericarp capsaicinoid biosynthesis genes. |
| first_indexed | 2024-03-10T07:59:36Z |
| format | Article |
| id | doaj.art-f63d3b61f6b349cb928423640bc6869d |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T07:59:36Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-f63d3b61f6b349cb928423640bc6869d2023-11-22T11:35:04ZengMDPI AGAgriculture2077-04722021-08-0111981910.3390/agriculture11090819Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the FruitSiyoung Jang0Minjeong Park1Do-Gyeong Lee2Jung-Hyun Lim3Ji-Won Jung4Byoung-Cheorl Kang5Department of Agriculture, Forestry and Bioresources, Research Institute of Agriculture and Life Sciences, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, KoreaDepartment of Agriculture, Forestry and Bioresources, Research Institute of Agriculture and Life Sciences, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, KoreaDepartment of Agriculture, Forestry and Bioresources, Research Institute of Agriculture and Life Sciences, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, KoreaResearch Institute of Biotechnology, CJ CheilJedang Corp., Suwon 16495, KoreaResearch Institute of Biotechnology, CJ CheilJedang Corp., Suwon 16495, KoreaDepartment of Agriculture, Forestry and Bioresources, Research Institute of Agriculture and Life Sciences, Plant Genomics and Breeding Institute, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, KoreaCapsaicinoids, which cause a hot sensation when eaten, are uniquely present in pepper (<i>Capsicum</i> sp.) and are biosynthesized by combining vanillyl amine with branched fatty acids. A mutation in the gene encoding putative aminotransferase (pAMT)—the enzyme that normally biosynthesizes the capsaicinoid precursor vanillyl amine—leads instead to the biosynthesis of vanillyl alcohol, which combines with branched fatty acids to form capsinoids. Here, we report a method for increasing the capsaicinoid and capsinoid contents using quantitative trait locus (QTL) alleles involved in capsaicinoid biosynthesis in the pericarps of extremely spicy peppers. QTLs for capsinoid contents were detected on chromosome 6 and 10 using an F<sub>2</sub> population from ‘SNU11–001’ and ‘Bhut Jolokia (BJ)’ (‘SJ’). ‘SNU11–001’ contains high capsinoid contents and ‘BJ’ contains high capsaicinoid contents in both the placenta and pericarp. These QTLs overlapped QTL regions associated with pungency in the pericarp. ‘BJ’ was crossed also with ‘Habanero’ (‘HB’), which contains capsaicinoids mainly in the placenta, and the resulting (‘HJ’) F<sub>2</sub> and F<sub>3</sub> offspring with ‘BJ’ genotypes were selected based on QTL markers and the pericarp pungency phenotype. Similarly, F<sub>2</sub> and F<sub>3</sub> offspring with high capsinoid contents in the pericarp were selected in ‘SJ’ with reference to ‘BJ’ genotypes at the QTLs. Through continuous self-pollination, ‘SJ’ and ‘BJ’ lines with high capsinoid and capsaicinoid contents, respectively, in both the placenta and pericarp were developed. This study is the first to show that lines containing high levels of capsinoids and capsaicinoids can be bred using pericarp capsaicinoid biosynthesis genes.https://www.mdpi.com/2077-0472/11/9/819<i>Capsicum chinense</i>pericarpcapsaicinoidscapsinoidsbreeding |
| spellingShingle | Siyoung Jang Minjeong Park Do-Gyeong Lee Jung-Hyun Lim Ji-Won Jung Byoung-Cheorl Kang Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit Agriculture <i>Capsicum chinense</i> pericarp capsaicinoids capsinoids breeding |
| title | Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit |
| title_full | Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit |
| title_fullStr | Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit |
| title_full_unstemmed | Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit |
| title_short | Breeding <i>Capsicum chinense</i> Lines with High Levels of Capsaicinoids and Capsinoids in the Fruit |
| title_sort | breeding i capsicum chinense i lines with high levels of capsaicinoids and capsinoids in the fruit |
| topic | <i>Capsicum chinense</i> pericarp capsaicinoids capsinoids breeding |
| url | https://www.mdpi.com/2077-0472/11/9/819 |
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