In Cucurbitaceae crops, the first flower node (FFN) is an important agronomic trait which can impact the onset of maturity, the production of female flowers, and yield. However, the gene responsible for regulating FFN in bitter gourd is unknown. Here, we used a gynoecious line (S156G) with low FFN as the female parent and a monoecious line (K8-201) with high FFN as the male parent to obtain F and F generations. Genetic analysis indicated that the low FFN trait was incompletely dominant over the high FFN trait. A major quantitative trait locus (QTL)- and four minor effect QTLs-, , , and were detected by whole-genome re-sequencing-based QTL mapping in the S156G×K8-201 F population (n=234) cultivated in autumn 2019. The locus was further supported by molecular marker-based QTL mapping in three S156G×K8-201 F populations planted in autumn 2019 (n=234), autumn 2020 (n=192), and spring 2022 (n=205). Then, the locus was fine-mapped into a 77.98-kb physical region on pseudochromosome MC06 using a large S156G×K8-201 F population (n=2,402). , which is a homolog of (), was considered as the most likely candidate gene according to both expression and sequence variation analyses between parental lines. A point mutation (C277T) in , which results in a P93S amino acid mutation between parental lines, may be responsible for decreasing FFN in bitter gourd. Our findings provide a helpful resource for the molecular marker-assisted selective breeding of bitter gourd.
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http://dx.doi.org/10.3389/fpls.2023.1153208 | DOI Listing |
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Center of Excellence for Pharmaceutical Care Innovation, Universitas Padjadjaran, Sumedang, Indonesia.
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Department of Biochemistry and Molecular Biology, College of Medicine, University of the Philippines Manila.
Background And Objective: Leptospirosis is a disease caused by pathogenic prevalent in tropical countries like the Philippines. Some studies have shown that the role of currently used antibiotics for leptospirosis is unclear since trials have found no significant benefit to patient outcomes compared to placebo. This signals the need for alternative therapies, such as herbal medicines, which may provide effective therapeutic regimens in treating this infection.
View Article and Find Full Text PDFHistol Histopathol
December 2024
Department of Evaluation of Natural Resources, Environmental Studies and Research Institute, University of Sadat City, Egypt.
Cisplatin is an antineoplastic drug that exhibits toxicity dependent on dosage and has adverse reproductive effects. (Bitter melon) is a natural vegetable plant; its active ingredients possess antioxidant, apoptotic, antiproliferative, hypoglycemic, and other therapeutic properties. This study evaluates the effect of the administration of bitter melon extract, cisplatin, and cisplatin/bitter melon cotreatment on liver and kidney functions, serum and testicular oxidative status, testis histology, and sperm parameters.
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January 2025
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address:
Effects of puffing and extraction method on physical and biological efficacy of bitter melon was investigated. Puffing increased the Maillard reaction products, extraction yield, total phenolic and total flavonoid contents. Antioxidant activity was the highest at 980 kPa, but there was no significant difference between two extraction methods.
View Article and Find Full Text PDFPLoS One
January 2025
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochemical, antioxidant, antimicrobial, and sensory attributes. This study was subjected to four treatments: control (0% oats flour and bitter gourd powder), T1 (10% oats flour), T2 (3% bitter gourd powder), and T3 (7% oats flour and 3% bitter gourd powder). Various physical properties of the cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, and color values (L*, a*, and b*), were measured.
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