Saponins in cereals.
Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and their natural role in plants is likely to be in protection against attack by pathogenic microbes. They also have a variety of commercial applications including use as drugs and medicines. The enzymes, genes and biochemical pathways involved in the synthesis of these complex molecules are largely uncharacterized for any plant species. Cereals and grasses appear to be generally deficient in saponins with the exception of oats, which produce both steroidal and triterpenoid saponins. The isolation of genes for saponin biosynthesis from oats is now providing tools for the analysis of the evolution and regulation of saponin biosynthesis in monocots. These genes may also have potential for the development of improved disease resistance in cultivated cereals.
Osbourn
Anne E
AE
Sainsbury Laboratory, John Innes Centre, Colney Lane, Norwich NR4 7UH, UK. annie.osbourn@sainsbury-laboratory.ac.uk
D005075:Biological Evolution; D004198:Disease Susceptibility; D002523:Edible Grain / Q000235:genetics / Q000378:metabolism*; D015394:Molecular Structure; D009828:Oleanolic Acid / Q000031:analogs & derivatives; D006109:Poaceae / Q000235:genetics / Q000378:metabolism*; D012503:Saponins / Q000096:biosynthesis* / Q000737:chemistry / Q000235:genetics; D014315:Triterpenes / Q000378:metabolism
D012503:Saponins; D014315:Triterpenes; D009828:Oleanolic Acid; C036380:beta-amyrin