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Molekulski markerji za pekoč okus pri papriki in njihova uporabnost pri žlahtnjenju
Smrdelj, Gašper (Author), Jakše, Jernej (Mentor) More about this mentor... This link opens in a new window

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Abstract
Paprika kot rastlina s pekočim okusom je po vsem svetu razširjena in pomembna zelenjadnica. Njen pekoči okus povzroča snov kapsaicin iz skupine alkaloidov, kateri ima veliko že raziskanih in še neraziskanih delovanj na človeka in je edinstven za rod Capsicum. Nedavno posekvenciran genom paprike omogoča nadaljnje raziskave v rodu paprik in njenih sorodnic. Uporaba genetskih orodij veliko prispeva h kvalitetnemu žlahtnjenju novih sort paprik. Z uporabo DNK markerjev lahko določimo oz. sledimo kapsinoidni biosintezni sposobnost rastline. Preverjali so uporabnost razvitih SCAR markerjev v žlahtniteljskem programu paprike in nukleotidno zaporedja regije, kjer je prisotna delecija v ne-pekoči papriki, uporabili za filogenetske študije. Razviti genetski markerji imajo neposredno uporabno vrednost za razločevanje pekočih in ne-pekočih paprik v stadiju sadik v žlahtniteljskih programih.

Language:Slovenian
Keywords:kapsaicin, markerji, genom, paprika, sekundarni metaboliti, žlahtnenje rastlin
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[G. Smrdelj]
UDC:633.842:575.111:577.2(043.2)
COBISS.SI-ID:8894073 Link is opened in a new window
Views:262
Downloads:440
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Secondary language

Language:English
Title:Molecular markers for the spicy taste in pepper and their use in the breeding
Abstract:
Pepper as a plant with a spicy taste is an important worldwide vegetable. Its spicy taste is caused by a substance called capsaicin, from the group of chemicals named alkaloids, which has a lot of documented and undocumented effects on humans and is unique to Capsicum genus. Recently sequenced pepper genome enables further research in the genus of peppers and its relatives. The use of genetic tools makes a significant contribution to the quality of breeding new varieties of peppers. By using the DNA markers we can determine capsinoid biosynthetic ability of plants. Researchers have discovered the usefulness of SCAR markers for pepper breeding programs and used nucleotide region of sequence hrbouring a deletion present in mild peppers for phylogenetic studies. Developed genetic markers have direct practical value in breeding programs for distinguishing spicy and non-spicy peppers at the seedling stage.

Keywords:capsaicin, markers, genome sequence, pepper, secondary metabolites, plant breeding

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