Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, 100193, China.
The Artemisinin Research Center, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
Commun Biol. 2023 Feb 17;6(1):191. doi: 10.1038/s42003-023-04553-3.
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.
罗汉果苷被广泛用作高附加值的天然零卡路里甜味剂，具有多种生物活性，并可通过现代分子生物技术进行蔬菜风味育种。在本研究中，我们开发了一种基于 In-fusion 的基因叠加策略，用于转基因叠加，并构建了一个含有 6 种罗汉果苷生物合成基因的多基因载体，转化到黄瓜和番茄中。在这里，我们表明，转基因黄瓜可以分别产生 587ng/gFW 的罗汉果苷 V 和 113ng/gFW 的甜苷 I，而栽培的转基因番茄则含有罗汉果苷 III。本研究为蔬菜风味的改良提供了一种策略，为罗汉果苷的异源生物合成铺平了道路。
