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11月29日,从中国农业科学院蔬菜花卉研究所和深圳农业基因组研究所在京联合举行的新闻发布会上获悉,由蔬菜所研究员、基因组所副所长黄三文领导的科研团队通过历经5年的研究发现了黄瓜苦味合成、调控及驯化的分子机制。这项研究揭开了黄瓜变苦的秘密,为将来培育无苦味黄瓜新品种和开发合成抗癌药物——苦味物质葫芦素迈出了关键一步。最新一期的国际顶级学术期刊《科学(Science)》杂志以长篇幅论文的形式发表了这一研究成果。
November 29, from the Chinese Academy of Agricultural Sciences, Institute of Vegetables and Flowers and the Shenzhen Institute of Agricultural Genomics in Beijing jointly held a press conference was informed by the vegetable researcher, Huang Sanwen, deputy director of Genome led by the scientific research team after 5 years Study found that cucumber bitter taste synthesis, regulation and domestication of molecular mechanisms. The study uncovered the secret of cucumber bitterness and took a crucial step toward future breeding of bitter cucumber new varieties and the development of a synthetic anticancer drug called bitter substance, cucurbitacin. The latest issue of the world’s top academic journal “Science” magazine in the form of a long essay published the research results.