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. 2018 Oct 11;19:739. doi: 10.1186/s12864-018-5125-8

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — An overview of the bitter acid, phenylpropanoids and flavonoid biosynthesis pathways in the hop. The main intermediate compounds are shown with the abbreviation of respective enzymatic steps. Enzyme abbreviations are PAL: phenylalanine ammonia lyase; C4H: cinnamate 4-hydroxylase, 4CL: coumarate coenzyme A ligase, CHS: chalcone synthase, PRT: prenyltransferase; OMT: O-methyltransferases; VPS: valerophenone synthase, BCAT: branched chain aminotransferase; BCKDH: branched-chain alpha-ketoacid dehydrogenase; MO: monooxygenases; CHI: chalcone flavanone isomerase; F3H: flavanone 3-hydroxylase; F3′H, flavonoid 3′-hydroxylase; DFR, dihydroflavonol 4-reductase; FLS: flavonol synthase. OMTI and CHS_H1 represent gene isoforms of O-methyltransferases and chalcone synthase genes, respectively in the hop