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Title: The biosynthetic pathway of potato solanidanes diverged from that of spirosolanes due to evolution of a dioxygenase
Authors: Akiyama, Ryota
Watanabe, Bunta  kyouindb  KAKEN_id  orcid https://orcid.org/0000-0003-3645-5712 (unconfirmed)
Nakayasu, Masaru
Lee, Hyoung Jae
Kato, Junpei
Umemoto, Naoyuki
Muranaka, Toshiya
Saito, Kazuki
Sugimoto, Yukihiro
Mizutani, Masaharu
Author's alias: 秋山, 遼太
渡辺, 文太
中安, 大
李, 栄宰
加藤, 純平
梅基, 直行
村中, 俊哉
斉藤, 和季
杉本, 幸裕
水谷, 正治
Keywords: Oxidoreductases
Secondary metabolism
Issue Date: 26-Feb-2021
Publisher: Springer Nature
Journal title: Nature Communications
Volume: 12
Thesis number: 1300
Abstract: Potato (Solanum tuberosum), a worldwide major food crop, produces the toxic, bitter tasting solanidane glycoalkaloids α-solanine and α-chaconine. Controlling levels of glycoalkaloids is an important focus on potato breeding. Tomato (Solanum lycopersicum) contains a bitter spirosolane glycoalkaloid, α-tomatine. These glycoalkaloids are biosynthesized from cholesterol via a partly common pathway, although the mechanisms giving rise to the structural differences between solanidane and spirosolane remained elusive. Here we identify a 2-oxoglutarate dependent dioxygenase, designated as DPS (Dioxygenase for Potato Solanidane synthesis), that is a key enzyme for solanidane glycoalkaloid biosynthesis in potato. DPS catalyzes the ring-rearrangement from spirosolane to solanidane via C-16 hydroxylation. Evolutionary divergence of spirosolane-metabolizing dioxygenases contributes to the emergence of toxic solanidane glycoalkaloids in potato and the chemical diversity in Solanaceae.
Description: ジャガイモの毒α-ソラニンはトマトの苦味成分から分岐進化したことを解明. 京都大学プレスリリース. 2021-03-03.
Rights: © The Author(s) 2021. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
URI: http://hdl.handle.net/2433/261818
DOI(Published Version): 10.1038/s41467-021-21546-0
PubMed ID: 33637735
Related Link: https://www.kyoto-u.ac.jp/ja/research-news/2021-03-03
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