The molecular and enzymatic basis of bitter/non-bitter flavor of citrus fruit: evolution of branch-forming rhamnosyltransferases under domestication
Author:
Affiliation:
1. Institute of Plant Sciences; The Volcani Center, ARO; PO Box 6 Bet-Dagan 50250 Israel
2. Plant Biology Division; The Samuel Roberts Noble Foundation; PO Box 2180 Ardmore OK 73402 USA
Funder
Israeli Ministry of Agriculture (Biotechnology Panel)
Publisher
Wiley
Subject
Cell Biology,Plant Science,Genetics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/tpj.12030/fullpdf
Reference47 articles.
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2. UDP-rhamnose:flavanone-7-O-glucoside-2′’-O-rhamnosyltransferase. Purification and characterization of an enzyme catalyzing the production of bitter compounds in citrus;Bar-Peled;J. Biol. Chem.,1991
3. Juvenile-specific localization and accumulation of a rhamnosyltransferase and its bitter flavonoid in foliage, flowers, and young citrus fruits;Bar-Peled;Plant Physiol.,1993
4. Developmental and substrate specificity of hesperetin-7-O-glucosyltranseferase activity in Citrus limon tissues using high-performance liquid chromatographic analysis;Berhow;Plant Sci.,1995
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