A genomic approach to characterization of the Citrus terpene synthase gene family

Dornelas, Marcelo Carnier; Mazzafera, Paulo

doi:10.1590/s1415-47572007000500011

Cited by 31 publications

(29 citation statements)

References 38 publications

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“…Terpenes are a group of secondary metabolites whose increase/decrease is strictly related to their biological functions and linked not only to hormone biosynthesis but also to protection mechanisms against UV radiation and photo‐oxidative stress, thermal protection, pollinator attraction, membrane stabilization, resistance against insects and microorganisms, plant–plant signalling, ans so on …”

Section: Resultsmentioning

confidence: 99%

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

et al. 2019

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BACKGROUND: Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry. RESULTS: The chemical composition of EOs highlighted that 26 compounds of the four lemon cultivars at the different ripening stages were clearly identified. The compounds analysed belonged to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Among the monoterpene hydrocarbons, D-limonene,-pinene, and -terpinene were the most abundant; and among the oxygenated monoterpenes, -terpineol, nerol, and geraniol were the most abundant. Quantitative gas chromatography-mass spectrometry analysis of the most abundant monoterpene hydrocarbons ( -pinene, -pinene, myrcene, D-limonene, and -terpinene) highlighted that the amount of EOs decreased during ripening stages. 'Ovale di Sorrento' and 'Sfusato Amalfitano' showed the highest level of EOs in December, whereas in 'Femminello Cerza' and 'Femminello Adamo' this occurred in November. EOs, as well as the phenolic compounds, were positively correlated with the antioxidant activity (2,2 ′ -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid). CONCLUSIONS: EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars ('Ovale di Sorrento' and 'Sfusato Amalfitano') showed the greatest EO content in November, whereas in Sicilian cultivars ('Femminello Cerza' and 'Femminello Adamo') this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. Composition and quantification of EOs Chemical composition of EOs during ripening stagesThe chemical composition of extracted EOs was analysed during ripening stages (Table 2). A total of 26 compounds were clearly identified in the fruit peel extracts of the four cultivars and at different ripening stages. Significant variations among cultivars and ripening stages were observed.The compounds analysed were assigned to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Monoterpene hydrocarbons were the dominant fraction of EOs, with an average relative abundance of 94.5%. During the ripening they decreased from 95.2% to 93.3%, and among them the compounds represented most were D-

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Section: Resultsmentioning

confidence: 99%

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

et al. 2019

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“…GPP is the precursor of monoterpenes such as ocimene and limonene. Monoterpene synthase genes were characterized in citrus [93][94][95]. A high expression of those genes appears to have an important role in the formation of citrus essential oils 92.…”

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Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition

Gaff

Decloux

Giampaoli

2020

Flavour & Fragrance J

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This review summarizes the findings and discusses the results on the different factors that can influence the bitter orange peel oil composition. Small changes in composition can result in noticeable modifications of the odour profile of the essential oil. The analysis method appears to have a crucial effect on the number of compounds identified in the essential oil. Growing location, cultivar, ripening stage, storage conditions and extraction methods are reported to impact the bitter orange essential oil. Bitter orange peel oil should be stored at −21°C to prevent changes in the composition and formation of artefacts when storing for a period of several months. The influence of cultivars should not be neglected, since a few cultivars differ a lot from the main cluster of Citrus aurantium L. The geranyl pyrophosphate forms most of the terpenes present in the bitter orange, especially limonene which is the majority compound, by the action of the terpene synthases during growing of the fruit. The extraction method can also be responsible for some differences in the composition due to the absence of water‐soluble compounds in cold‐pressed oils and to acid‐catalysed reactions in hydrodistilled oils such as the decomposition of the linalyl acetate forming many different terpene derivatives.

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“…For example, transcripts related to terpenoid synthases, which catalyze the first committed step in the biosynthesis of terpenoid essential oil constituents, were highly expressed in Citrus fruit peel when compared with other tissues and organs Dornelas and Mazzafera, 2007;Takita et al, 2007). More recently, genome-wide oligonucleotide microarray analyses have been conducted with Citrus peel tissue (Maul et al, 2008;González-Candelas et al, 2010;Matas et al, 2010;Ballester et al, 2011;Hershkovitz et al, 2012).…”

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Assessing the Biosynthetic Capabilities of Secretory Glands inCitrusPeel

2012

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Epithelial cells (ECs) lining the secretory cavities of Citrus peel have been hypothesized to be responsible for the synthesis of essential oil, but direct evidence for such a role is currently sparse. We used laser-capture microdissection and pressure catapulting to isolate ECs and parenchyma cells (as controls not synthesizing oil) from the peel of young grapefruit (Citrus × paradisi ‘Duncan’), isolated RNA, and evaluated transcript patterns based on oligonucleotide microarrays. A Gene Ontology analysis of these data sets indicated an enrichment of genes involved in the biosynthesis of volatile terpenoids and nonvolatile phenylpropanoids in ECs (when compared with parenchyma cells), thus indicating a significant metabolic specialization in this cell type. The gene expression patterns in ECs were consistent with the accumulation of the major essential oil constituents (monoterpenes, prenylated coumarins, and polymethoxylated flavonoids). Morphometric analyses demonstrated that secretory cavities are formed early during fruit development, whereas the expansion of cavities, and thus oil accumulation, correlates with later stages of fruit expansion. Our studies have laid the methodological and experimental groundwork for a vastly improved knowledge of the as yet poorly understood processes controlling essential oil biosynthesis in Citrus peel.

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A genomic approach to characterization of the Citrus terpene synthase gene family

Cited by 31 publications

References 38 publications

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition

Assessing the Biosynthetic Capabilities of Secretory Glands inCitrusPeel

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