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Heterologous mogrosides biosynthesis in cucumber and tomato by genetic manipulation.

Jingjing LiaoTingyao LiuLei XieChangming MoJing QiaoXiyang HuangShengrong CuiXunli JiaZuliang LuoXiao-Jun Ma
Published in: Communications biology (2023)
Mogrosides are widely used as high-value natural zero-calorie sweeteners that exhibit an array of biological activities and allow for vegetable flavour breeding by modern molecular biotechnology. In this study, we developed an In-fusion based gene stacking strategy for transgene stacking and a multi-gene vector harbouring 6 mogrosides biosynthesis genes and transformed it into Cucumis sativus and Lycopersicon esculentum. Here we show that transgenic cucumber can produce mogroside V and siamenoside I at 587 ng/g FW and 113 ng/g FW, respectively, and cultivated transgenic tomato with mogroside III. This study provides a strategy for vegetable flavour improvement, paving the way for heterologous biosynthesis of mogrosides.
Keyphrases
  • genome wide
  • genome wide identification
  • weight loss
  • cell wall
  • mass spectrometry
  • transcription factor
  • saccharomyces cerevisiae
  • genome wide analysis
  • bioinformatics analysis