In a recent study published in Science, scientists from Japan have uncovered why some wild ginger plants give off a smell like rotting meat. This unpleasant scent comes from a tiny mutation in a gene found in both plants and animals. The discovery helps explain how nature sometimes recycles old tools to create new traits.
Gene Mutation Creates Deadly Stench
Researchers from Japan’s National Museum of Nature and Science found that some wild ginger species produce a chemical called dimethyl disulfide (DMDS). This chemical is also found in decaying flesh. In these plants, a mutated gene changes the way they process methanethiol, a sulphur-based compound.
In humans and other animals, a normal version of this gene helps prevent bad breath. It works by neutralizing methanethiol, which is made when the amino acid methionine breaks down. But in some wild gingers, this same gene has changed. The result is a new protein that turns methanethiol into DMDS — creating that rotten meat smell.
Tracking the Source of the Smell
The study’s lead author, Dr. Yudai Okuyama, and his team studied the species Asarum fudsinoi, a particularly smelly type of wild ginger. To track the chemical changes, they gave the plant methionine labeled with a special type of carbon (carbon-13). Later, they found carbon-13 in the DMDS released by the plant. This confirmed that methionine was being turned into DMDS.
Next, the scientists compared different species of Asarum. They found that plants with higher amounts of DMDS also had higher activity of the mutated gene. This gene creates a version of the selenium-binding protein that helps produce the stinky chemical. Just two or three small changes in the protein’s structure caused this dramatic effect.
Not Just Ginger: The Trait Appears Elsewhere
Interestingly, the study also found that unrelated plants like Eurya and Symplocarpus produce DMDS in a similar way. These plants, too, have evolved versions of the selenium-binding protein that convert methanethiol into DMDS.
But not all stinky plants use this method. For example, Amorphophallus, also known as the “corpse flower,” produces a similar foul smell but uses a different enzyme. This shows that multiple plant families have evolved to use different genetic tricks to reach the same smelly goal.
Small Tweaks, Big Results
Dr. Okuyama said, “These traits may seem complex, but they can evolve with just a few small genetic changes.” This idea — that big traits can arise from tiny changes — is key to understanding evolution.
Many plants use scent to attract pollinators. Some rely on sweet smells to bring in bees. Others, like wild ginger, mimic the smell of dead animals to attract flies and beetles that love rotting flesh. These insects help the plants spread their pollen, just like bees do for roses.
Nature’s Clever Use of Old Genes
This discovery also shows how evolution can reuse old genes for new jobs. The gene that changed in wild ginger is found in many animals, including humans. Its original job was to clean up bad-smelling chemicals. But with a few small changes, it now helps create them.
This clever switch highlights the efficiency of evolution. Nature doesn’t always invent something new. Often, it simply tweaks what’s already there.
A Step Forward in Understanding Plant Evolution
This research gives scientists a new way to study plant evolution. It shows how small genetic changes can create big ecological effects. And it adds to our knowledge of how plants interact with animals — even if those animals are drawn to the smell of decay.
What’s Next for the Scientists?
Dr. Okuyama and his team plan to explore other smelly plants to see if they share this gene mutation. They also hope to understand how these scents affect pollinator behavior more deeply. By knowing how and why plants make these smells, we can better understand the balance of nature.
The study is a reminder of nature’s strange but smart solutions. A bad smell might seem gross to us, but to a wild ginger plant, it’s a ticket to survival.