Advances in Molecular Genetics of Biosynthesis of Capsaicinoids in Capsicum Fruit
Capsicum is the largest vegetable crop in China.Capsicum fruit is spicy because it is rich in capsaicinoids,which have many uses in the fields of pharmaceuticals,cosmetics and agricultural in-dustries.Capsaicin-like substances are synthesized by condensation of vanillal amine(derived from phen-ylalanine)with branched chain fatty acids(valine or leucine precursors),which usually accumulate in the placental tissue of capsicum fruit.The spiciness depends on the genotype of capsicum,but it is also influenced by external conditions.In recent years,the development of molecular biology and biotechnolo-gy has promoted the identification of capsaicin biosynthesis genes,which provides an opportunity to culti-vate new capsicum varieties with higher capsaicin content.In this paper,the current understanding of the biosynthetic pathway of capsaicin in capsicum fruit and the ways of further research are reviewed to pro-vide guidance for the biosynthesis and regulation of capsaicinoids in capsicum fruit.
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