Variation of Sesquiterpene Lactones Content in Lactuca and Cichorium Species

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  • Ｌａｃｔｕｃａ属とＣｉｃｈｏｒｉｕｍ属におけるセスキテルペンラクトン含量の変異
  • Lactucaゾク ト Cichoriumゾク ニ オケル セスキテルペン ラクトン ガンリョウ ノ ヘンイ

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Abstract

Lettuce (Lactuca spp.) and chicory (Cichorium spp.) are known as traditional medicinal plants with several pharmaceutical effects attributed to the sesquiterpene lactones (SLs) present in their latex. Genetic variations of SL concentrations in lettuce and chicory were investigated using HPLC from the perspective of lettuce breeding to obtain higher SL concentrations. Lettuce cultivars (L. sativa L.) showed lower SL concentrations than wild Lactuca species and cultivated Cichorium species. It is assumed that breeding efforts for better taste with little bitterness in cultivated lettuce resulted in low SLs concentrations because SLs are primary components of bitterness in Lactuca and Cichorium. Intraspecific variation of SL concentrations among 3 morphological types of cultivated lettuce was observed and lines of crisp-head type, a most popular head formation type, showed a lower SL concentration than those of the leaf-type and cos-type. A few lines with high SL concentrations found in this experiment are available to breed lettuce with a high SL concentration.<br>

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