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Heterologous mogrosides biosynthesis in cucumber and tomato by genetic manipulation

文献类型： 外文期刊

作者： Liao, Jingjing 1 ; Liu, Tingyao 2 ; Xie, Lei 1 ; Mo, Changming 3 ; Qiao, Jing 1 ; Huang, Xiyang 4 ; Cui, Shengrong 1 ; Jia, Xunli 1 ; Luo, Zuliang 1 ; Ma, Xiaojun 1 ;

作者机构： 1.Peking Union Med Coll, Chinese Acad Med Sci, Inst Med Plant Dev, Beijing 100193, Peoples R China

2.Shenyang Agr Univ, Coll Hort, Shenyang 110866, Peoples R China

3.Guangxi Acad Agr Sci, Guangxi Crop Genet Improvement & Biotechnol Lab, Nanning 530007, Peoples R China

4.Chinese Acad Sci, Guangxi Inst Bot, Guangxi Key Lab Plant Funct Phytochem & Sustainabl, Guangxi Zhuang Autonomous Reg, Guilin 541006, Peoples R China

5.China Acad Chinese Med Sci, Inst Chinese Mat Med, Artemisinin Res Ctr, Beijing 100700, Peoples R China

期刊名称：COMMUNICATIONS BIOLOGY （ 影响因子：5.9； 五年影响因子：6.3 ）

ISSN：

年卷期： 2023 年 6 卷 1 期

页码：

收录情况： SCI

摘要： 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. Sweet vegetables are developed by introducing mogroside V synthase genes into cucumber and tomato using a multigene expression system based on In-fusion technology and self-cleaving 2A peptides.

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