Bio-oxidative cleavage of carotenoids: Important route to physiological active plant constituents

Lutz, Andrea; Winterhalter, Peter

doi:10.1016/s0040-4039(00)79124-6

Cited by 17 publications

(11 citation statements)

References 17 publications

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“…Among various species, the fruit of Cydonia oblonga (quince) and Averrhoa carambola (star fruit) are well known sources for these C 13 norisoprenoids (23,25). Therefore, we focused on these fruits in order to isolate for the first time, carotenoid cleavage enzymes from plant sources.…”

Section: Plant Carotenasesmentioning

confidence: 99%

Carotenoid Cleavage Enzymes in Animals and Plants

Fleischmann

Lutz-Röder

Winterhalter

et al. 2001

ACS Symposium Series

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Carotenoid cleavage enzymes have been investigated for more than 50 years. Nevertheless, progress in this area has been slow and a complete understanding of the reaction mechanisms of carotenoid biodegradation has not been achieved at the present time. In this study, the enzymatic cleavage of carotenoids in several insect species (Calliphora, Ornithoptera, and Locusta) is examined. The enzymatic degradation of carotenoids in plants is also elucidated. Quince (Cydonia oblonga) and star fruit (Averrhoa carambola) were examined in detail, since both fruit are known to contain major amounts of carotenoid derived C 13 norisoprenoid aroma compounds. Our data demonstrates that carotenoid cleavage enzymes purified from animal tissues are similar to each other, whereas carotenoid cleavage enzymes obtained from fruit are clearly different and readily distinguished.The first report concerning carotenoid cleavage enzymes was published 60 years ago (/). However, knowledge about kinetic properties, protein structure and reaction mechanisms of carotenases has progressed slowly in the ensuing 76

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Section: Plant Carotenasesmentioning

confidence: 99%

Carotenoid Cleavage Enzymes in Animals and Plants

Fleischmann

Lutz-Röder

Winterhalter

et al. 2001

ACS Symposium Series

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“…With the detection of lactones 38a/b a hypothetic cleavage of starfruit carotenoids could be suggested that is shown in Fig. 7 (44)(45)(46) and, consequently, it was reasonable to assume that the remaining C, 5 end group should also be detectable in the fruit.…”

Section: Identification Of Q O -And C 5 -Carotenoid Breakdown Producmentioning

confidence: 99%

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

Winterhalter¹,

Schreier²

1995

Food Reviews International

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This paper summarizes our studies on the formation of C 13 -norisoprenoid aroma substances in starfruit (Averrhoa carambola L.). The finding that the majority of norisoprenoid volatiles in starfruit are derived from glycosidically bound progenitors stimulated more intense studies into the glycosidic fraction of the fruit. In this paper the isolation and structural elucidation of several novel C 13 -and C 15 -norisoprenoid structures in starfruit is reported and the degradative pathways giving rise to the formation of potent starfruit aroma compounds are discussed. In the last part, attention is focused on possible pathways of carotenoid breakdown in starfruit, thus rationalizing the co-occurrence of C 13 -and C 15 -norisoprenoids with volatiles apparently derived from the central portion of the carotenoid chain.

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“…The oxidation of the rigid backbone of carotenoids by specific dioxygenases leads to the formation of diverse bioactive derivatives such as vitamin A (von Lintig and Vogt, 2000;Wyss et al, 2000), the plant hormone abscisic acid (Schwartz et al, 1997), and several aroma compounds (Enzell, 1985;Buttery et al, 1988;Sefton et al, 1989;Winterhalter and Rouseff, 2002) and apocarotenoid pigments (Winterhalter and Rouseff, 2002). In plants, this metabolic process generally is stimulated during flowering (Eugster and Märki-Fischer, 1991), fruit ripening (Gross and Eckhardt, 1981;Lutz and Winterhalter, 1992;Maoka et al, 2001;Fleischmann et al, 2002), industrial curing of tobacco (Wahlberg et al, 1977), and tea fermentation (Kawakami and Kobayashi, 2002).…”

Section: Introductionmentioning

confidence: 99%

Oxidative Remodeling of Chromoplast Carotenoids

et al. 2002

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The accumulation of three major carotenoid derivatives-crocetin glycosides, picrocrocin, and safranal-is in large part responsible for the color, bitter taste, and aroma of saffron, which is obtained from the dried styles of Crocus. We have identified and functionally characterized the Crocus zeaxanthin 7,8(7 ,8 )-cleavage dioxygenase gene ( CsZCD ), which codes for a chromoplast enzyme that initiates the biogenesis of these derivatives. The Crocus carotenoid 9,10(9 ,10 )-cleavage dioxygenase gene ( CsCCD ) also has been cloned, and the comparison of substrate specificities between these two enzymes has shown that the CsCCD enzyme acts on a broader range of precursors. CsZCD expression is restricted to the style branch tissues and is enhanced under dehydration stress, whereas CsCCD is expressed constitutively in flower and leaf tissues irrespective of dehydration stress. Electron microscopy revealed that the accumulation of saffron metabolites is accompanied by the differentiation of amyloplasts and chromoplasts and by interactions between chromoplasts and the vacuole. Our data suggest that a stepwise sequence exists that involves the oxidative cleavage of zeaxanthin in chromoplasts followed by the sequestration of modified water-soluble derivatives into the central vacuole.

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Bio-oxidative cleavage of carotenoids: Important route to physiological active plant constituents

Cited by 17 publications

References 17 publications

Carotenoid Cleavage Enzymes in Animals and Plants

Carotenoid Cleavage Enzymes in Animals and Plants

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

Oxidative Remodeling of Chromoplast Carotenoids

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