ĐẮNG KHẢO SÁT THÔNG TIN TRÌNH TỰ VÀ THIẾT KẾ MỒI PCR CHO CÁC GEN LIÊN QUAN ĐẾN CON ĐƯỜNG SINH TỔNG HỢP CHẤT GÂY Ở DƯA LEO

Abstract

In cucumber, several cultivars exhibit bitter fruit phenotype, and these are not preferred by consumers. Thus, non-bitter taste is one of the key characteristics to determine the value of cucumbers. A few previous studies preliminarily unraveled a biosynthetic pathway of bitterness compound (namely, cucurbitacin C) in this species (Cucumis sativus). In the world, DNA sequences of the genes encountered for the enzymes participating in this biosynthetic pathway were uncovered in some cucumber cultivars/lines. However, these gene sequences in the cucumber cultivars/lines growing in Vietnam have not been characterized. This work aimed to study and collect the datasets of function and gene ID information of the bitterness genes reported previously. Based on the collected datasets, the DNA sequences of these genes were gathered. In addition, we also designed PCR primers which can be used to amplify these genes in future experiments. The primers were further tested for their characteristics as well as specificity in silico. The obtained results are meaningful and useful for further experimental work aiming to study the actual sequences of bitterness genes in the cucumber cultivars/lines growing in Vietnam.