The Key Laboratory of Biotechnology for Medicinal Plant of Jiangsu Province, School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu, China.
XuZhou Nuote Chemical co., Ltd., Xuzhou, 221137, Jiangsu, China.
BMC Plant Biol. 2021 Apr 10;21(1):174. doi: 10.1186/s12870-021-02948-0.
Allium sativum (garlic) is an economically important food source and medicinal plant rich in sulfides and other protective substances such as alliin, the precursor of allicin biosynthesis. Cysteine, serine and sulfur is the precursor of alliin biosynthesis. However, little is known about the alliin content under abiotic stress or the mechanism by which it is synthesized.
The findings revealed that the content of alliin was lowest in the garlic roots, and highest in the buds. Furthermore, alliin levels decreased in mature leaves following wounding. Transcriptome data generated over time after wounding further revealed significant up-regulation of genes integral to the biosynthetic pathways of cysteine and serine in mature garlic leaves.
The findings suggest that differential expression of cysteine, serine and sulfide-related genes underlies the accumulation of alliin and its precursors in garlic, providing a basis for further analyses of alliin biosynthesis.
大蒜（Garlic）是一种经济上重要的食物来源和药用植物，富含硫化物和其他保护物质，如蒜氨酸，这是蒜素生物合成的前体。半胱氨酸、丝氨酸和硫是蒜氨酸生物合成的前体。然而，人们对非生物胁迫下的蒜氨酸含量知之甚少，也不知道它的合成机制。
研究结果表明，蒜氨酸含量在大蒜根部最低，在芽中最高。此外，成熟叶片受伤后，蒜氨酸水平下降。受伤后随时间生成的转录组数据进一步显示，成熟大蒜叶片中与半胱氨酸和丝氨酸生物合成途径相关的基因显著上调。
这些发现表明，大蒜中蒜氨酸及其前体的积累是由半胱氨酸、丝氨酸和硫化物相关基因的差异表达所决定的，为进一步分析蒜氨酸生物合成提供了依据。
