Biochemical characterization of a key step involved in 2H4MB production in Decalepis hamiltonii

Kamireddy, Kiran; Matam, Pradeep; P.S, Priyanka; Giridhar, P.

doi:10.1016/j.jplph.2017.04.006

Cited by 11 publications

(4 citation statements)

References 36 publications

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“…Our recent investigations in D. hamiltonii showed addition of ferulic acid to the callus suspension cultures increases vanillin flavour metabolites (Pradeep et al 2017a, b). Subsequently, we demonstrated the major route of 2H4MB production using phenylpropanoid inhibitors, piperonylic acid, methylene dioxy cinnamic acid (MDCA) and propanil, which inhibit the feruloyl CoA ligase enzyme using in vitro cultured roots (Kamireddy et al 2017) confirming the biosynthesis of 2H4MB through PPP.…”

Section: Introductionmentioning

confidence: 90%

“…The gradient elution was opted using mobile phase containing water pH 2.6 adjusted with glacial acetic acid (A) and (B) containing 20% A + 80% Acetonitrile and the flow rate of 1.2 mL/min. (Kamireddy et al 2017) (Fig. 1).…”

Section: Hplc For 2h4mbmentioning

confidence: 97%

“…COMT is mainly involved in the biosynthesis of monolignols via caffeoyl CoA methyl transferasemediated pathway (Inoue et al 1998). COMT also involves in flavour biosynthesis through ferulic acid, where ferulic acid acts as a precursor molecule for vanillin (Gallage et al 2014) and 2H4MB biosynthesis (Kamireddy et al 2017). So the expression profile of DhCOMT was analysed during the flavour development stages and we found around twofold increases in DhCOMT levels in second stage of tubers and in the third stage of tuber maturation the expression levels falls to the basal levels of first stage in comparison with the first stage (Fig.…”

Section: Expression Pattern Of Four Ppp Genes In Different Developmenmentioning

confidence: 99%

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Expression profile of phenylpropanoid pathway genes in Decalepis hamiltonii tuberous roots during flavour development

et al. 2018

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To explore the transcriptional control of phenylpropanoid pathway (PPP) involved in vanillin flavour metabolites production in tuberous roots of , four PPP key genes expressed during the tuber development were identified and their mRNA expression profiles were evaluated using quantitative real-time PCR. Flavour metabolite quantification by HPLC analysis confirmed 10, 170 and 500 µg/g 2-hydroxy-4-methoxy benzaldehyde and 4, 20 and 40 µg/g vanillin in first- (3-month-old plant), second- (18-month-old plant) and third-stage tubers (60-month-old matured plant), respectively. The expression of all four genes phenylalanine ammonia lyase (DhPAL), cinnamate-4-hydroxylase (DhC4H), caffeic acid--methyltransferase (DhCOMT) and vanillin synthase (DhVAN) increased with flavour development from first stage to second stage. A decrease in expression from 1.9-folds to 0.1-folds and 19.2-folds to 5.2-folds for and was recorded for second stage to third stage, respectively. However, a gradual increase in expression of (up to 26.4-folds) and a constant expression pattern for (up to 7.1-folds) was evident from second stage to third stage of flavour development. The decrease in the expression levels of and in third stage shows that the second-stage tubers are more transcriptionally active towards flavour biosynthesis.

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Section: Introductionmentioning

confidence: 90%

Section: Hplc For 2h4mbmentioning

confidence: 97%

Section: Expression Pattern Of Four Ppp Genes In Different Developmenmentioning

confidence: 99%

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Expression profile of phenylpropanoid pathway genes in Decalepis hamiltonii tuberous roots during flavour development

et al. 2018

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“…The major bioactive molecule of tuber constitutes 2‐hydroxy 4‐methoxybenzaldehyde, an isomer of vanillin (Nagarajan et al ., 2001), and successive attempts have been made by researchers to improve the flavour content of the D. hamiltonii tubers in vitro (Pradeep et al ., 2017; Koppada et al ., 2022) and ex vitro (Giridhar et al ., 2005; Pradeep et al ., 2019). Biochemical characterisation of key biosynthetic pathway steps involved in 2H4MB production (Kamireddy et al ., 2017) and proteomic and biotechnological approaches based on the identification of abundant proteins (Kamireddy et al ., 2021) and phenylpropanoid pathway genes expression (Kiran et al ., 2018) during flavour development were respectively investigated. Decalepis hamiltonii extract was listed in FDA regulations and is identified as generally recognised as safe (“GRAS”) substance.…”

Section: Introductionmentioning

confidence: 99%

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Sudha

Umashankar

Kumar

et al. 2023

Int J of Food Sci Tech

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SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

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Chitosan versus yeast extract driven elicitation for enhanced production of fragrant compound 2-hydroxy-4-methoxybenzaldehyde (2H4MB) in root tuber derived callus of Decalepis salicifolia (Bedd. ex Hook.f.) Venter

Ahmad

Shahzad

Sharma

2018

Plant Cell Tiss Organ Cult

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Biochemical characterization of a key step involved in 2H4MB production in Decalepis hamiltonii

Cited by 11 publications

References 36 publications

Expression profile of phenylpropanoid pathway genes in Decalepis hamiltonii tuberous roots during flavour development

Expression profile of phenylpropanoid pathway genes in Decalepis hamiltonii tuberous roots during flavour development

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Chitosan versus yeast extract driven elicitation for enhanced production of fragrant compound 2-hydroxy-4-methoxybenzaldehyde (2H4MB) in root tuber derived callus of Decalepis salicifolia (Bedd. ex Hook.f.) Venter

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