Proteomics

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The GORKY Glycoalkaloid Transporter is Indispensable for Preventing Tomato Bitterness


ABSTRACT: Fruit taste is determined by sugars, acids and in some species, bitter chemicals. Attraction of seed-dispersing organisms in nature and breeding for consumer preferences requires reduced fruit bitterness. A key metabolic shift during ripening prevents tomato fruit bitterness by eliminating α-tomatine, a renowned defence-associated Solanum alkaloid. Here, we combined fine mapping with information from 150 re-sequenced genomes and genotyping a 650 tomato core collection to identify nine bitter-tasting accessions including the ‘high α-tomatine’ Peruvian landraces reported by Rick and colleagues (1994). These ‘bitter’ accessions contain a deletion in GORKY, a nitrate/peptide family (NPF) transporter mediating α-tomatine subcellular localization during fruit ripening. GORKY exports α-tomatine and its derivatives from the vacuole to the cytosol and this facilitates the conversion of the entire α-tomatine pool to non-bitter forms, rendering the fruit palatable. Hence, GORKY activity was a significant innovation in the process of tomato fruit domestication and breeding. The experiment was carried out to further prove that GORKY is localized to tonoplast in ripe fruit.

INSTRUMENT(S): Q Exactive

ORGANISM(S): Solanum Lycopersicum

TISSUE(S): Plant Cell, Fruit

SUBMITTER: Yana Kazachkova  

LAB HEAD: Asaph Aharoni

PROVIDER: PXD023289 | Pride | 2021-01-04

REPOSITORIES: Pride

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