Science November 2014 PMID 25430763

Plant science. Biosynthesis, regulation, and domestication of bitterness in cucumber.

Yi Shang, Yongshuo Ma, Yuan Zhou, Huimin Zhang, Lixin Duan, Huiming Chen, Jianguo Zeng, Qian Zhou, Shenhao Wang, Wenjia Gu, Min Liu, Jinwei Ren, Xingfang Gu, Shengping Zhang, Ye Wang

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Mentions

Peak: 4 in Dec 2023

across 5 sources since Jul 2020

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4,133

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Jul 2020 – Dec 2023

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AI synopsis

What people are saying

The discussions reflect a balanced curiosity about the genetic basis of cucumber bitterness, exemplified by remarks about stress-induced bitterness and references to specific scientific papers. The tone varies from casual to technical, such as mentions of enzymes and transcription factors, indicating a moderate level of depth in engagement but also a recognition of the research's broader implications.

AgreementModerate agreement

Most discussions acknowledge the importance of understanding bitterness in cucumbers, though some suggest genetic modifications to eliminate bitterness entirely.

InterestModerate interest

Participants show moderate interest, mentioning stress responses in cucumbers and referencing detailed scientific sources, indicating engagement but not extreme enthusiasm.

EngagementNeutral engagement

Some posts delve into potential methods for genetically altering bitterness, but most comments are brief or question-based, reflecting moderate engagement.

ImpactModerate impact

The discussions highlight the significance of this research in crop domestication and potential health benefits, suggesting it could influence agricultural practices and scientific understanding.

Abstract in brief

The study focuses on cucurbitacins, which are natural compounds in cucurbits like cucumber and watermelon that cause a bitter taste and help protect the plants from pests, and may also have health benefits such as anti-tumor effects.
Researchers identified nine cucumber genes involved in producing cucurbitacin C and mapped four of the key steps in this biosynthesis process, along with transcription factors that control bitterness in leaves and fruits.
Genomic analysis showed that during domestication, humans selected for cucurbit varieties with lower bitterness, particularly through changes in the Bt gene, which resulted in nonbitter cucurbits evolving from their bitter ancestors.

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All mentions

Understanding the Genetic Basis of Cucumber Domestication and Bitterness Mechanisms

Cucumbers get bitter when stressed. Recent research reveals the genetic factors behind domestication traits like fruit size, shape, and bitterness, aiding breeding and understanding cucumber evolution from wild…

bioZone · Dec 17, 2023 1,712 views

Health Benefits of Cucumber Extracts for Diabetes and Liver Health

This video discusses research on Cucumis sativus seed extracts' effects on blood glucose levels and diabetic organ injuries, highlighting potential benefits for diabetes management and liver health through natural plant…

Minelee Mison · Feb 21, 2021 155 views

April

@sciApril · X

RT @thebiozone: cucumbers get bitter when they're stressed out

Dec 17, 2023 · 1 share · 620 followers View post →

bioZone

@thebiozone · X

information sources: Yi Shang et al. (2014). Science. https://t.co/egWyToIVnc Hideki Horie et al. (2007). JARQ. https://t.co/hSWQQ16lOn Gen_ Che & Xiaolan Zhang (2019). Current Opinion in Plant Biology. https://t.co/Jyc0VdAITh Tatlioglu (1993). https://t.co/N8lSHZu6Vl

Dec 17, 2023 · 188 followers View post →

bioZone

@thebiozone · X

cucumbers get bitter when they're stressed out

Dec 17, 2023 · 4 likes · 1 share · 186 followers View post →

Lagom

@lagomland · X

@kropopsmoke @KcBride @TheOmniLiberal https://t.co/N3946QNS7b

Oct 3, 2021 · 836 followers View post →

ralfmuschall

@ralfmuschall · X

Jul 11, 2020 · 434 followers View post →