Chromosome-level genome assembly of Amomum tsao-ko provides insights into the biosynthesis of flavor compounds

文献类型： 外文期刊

第一作者： Li, Ping

作者： Li, Ping;Bai, Genxiang;Long, Junru;Peng, Weiyao;Quan, Fan;Luan, Xinbo;Wang, Zhenzhen;Yan, Jian;He, Jiangbin;Cha, Yunsheng;He, Juncai;Wu, Lianzhang;Yang, Yi;Hu, Jian;Liu, Bo;Qian, Wanqiang;Morcol, Taylan;Zhao, Yi;Kennelly, Edward J.;Morcol, Taylan;Zhao, Yi;Kennelly, Edward J.;Liu, Yuanyuan;Hu, Jian;Yang, Quan;Sun, Lirong;Chen, Zepeng

作者机构：

期刊名称：HORTICULTURE RESEARCH （ 影响因子：8.7； 五年影响因子：9.0 ）

ISSN： 2662-6810

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Amomum tsao-ko is an economically important spice plant in the ginger family (Zingiberaceae). The dried ripe fruit has been widely used as spice and medicine in Southeast Asia due to its distinct flavor metabolites. However, there is little genomic information available to understand the biosynthesis of its characteristic flavor compounds. Here, we present a high-quality chromosome-level genome of A. tsao-ko with a total length of 2.08 Gb assembled into 24 chromosomes. Potential relationships between genetic variation and chemical constituents were analyzed by a genome-wide association study of 119 representative A. tsao-ko specimens in China. Metabolome and transcriptome correlation analysis of different plant organs and fruit developmental stages revealed the proposed biosynthesis of the characteristic bicyclononane aldehydes and aromatic metabolites in A. tsao-ko fruit. Transcription factors of 20 families may be involved in the regulatory network of terpenoids. This study provides genomic and chemical insights into the biosynthesis of characteristic aroma and flavor constituents, which can be used to improve the quality of A. tsao-ko as food and medicine.

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