Carotenoid Biosynthesis and Chlorophyll Degradation

Bramley, Peter M.

doi:10.1002/9781118593714.ch4

Cited by 15 publications

(9 citation statements)

References 284 publications

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“…Sixteen carotenoids have been identified in fully ripe mango fruit, of which β-carotene (all-trans) account for 60% of the total carotenoids in the fruit (Saleem-Dar et al, 2016), while at the green stage, lutein (9- or 9′- cis -lutein) is the most representative, followed by many xanthophylls during the early ripening stage and during late ripening phases (Bramley, 2013; Ediriweera et al, 2017).…”

Section: Phytochemical Componentsmentioning

confidence: 99%

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Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

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Section: Phytochemical Componentsmentioning

confidence: 99%

“…The carotenoid levels in fruit are directly affected by the development and the environmental conditions during fruit growth (Bramley, 2013). The variation in total carotenoid content in four different varieties of mango ripe and unripe was analyzed by Ellong et al (2015).…”

Section: Phytochemical Componentsmentioning

confidence: 99%

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

et al. 2019

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“…Regulation of carotenoids in plants is a complex mechanism due to high variation between different genotypes, developmental stages, and plant tissue [ 4 , 26 ]. It was found that two genotypes of pomelo young fruit displayed different expression patterns of carotenoid genes during early development as shown in Figure 4 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Carotenoids Accumulation and Biosynthesis in Two Genotypes of Pomelo (Citrus maxima) during Early Fruit Development

Zhao

Yang

Hu³

et al. 2021

Molecules

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Pomelo is rich in bioactive compounds (carotenoids, phenolics and essential oil) in the early stage of fruit development, but it is often wasted in the cultivation and management process. To gain an insight into the carotenoid metabolism pathway in pomelo, the carotenoid profiles and the expression patterns of carotenogenic genes were investigated in two genotypes of pomelo during early fruit development. The results showed that a higher carotenoid content was observed in honey pomelo as compared with golden pomelo, which may be related to different gene regulation mechanisms. Lutein, α-carotene, and β-carotene were the main carotenoids in pomelo young fruit, and lutein was the highest one. The accumulation of carotenoids during fruit early development in honey pomelo is related to the transcriptional regulation of ZISO and LUT5. In golden pomelo, the rate-limiting gene for carotenoids is PDS and ZDS. In addition, the expression of seven genes except CRTISO in honey pomelo was higher than that in golden pomelo. The results are helpful to further clarify the regulatory mechanism of carotenoid accumulation during early fruit development and provide a direction for the high-value utilization of young fruits in pomelo.

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“…Tomato products are the most common source of dietary lycopene. Although ripe tomato fruit contains β-carotene, the amount is relatively low [1]. Therefore, approaches to elevate β-carotene levels, with no reduction in lycopene, are a goal of plant breeders.…”

Section: Introductionmentioning

confidence: 99%

“…Carotenoids are a major group of isoprenoids, widely distributed in nature [1]. Several of them are reported to have health benefits [2], most notably reduction in the incidence of prostate cancer from dietary lycopene [3] and alleviation of vitamin A deficiency by β-carotene, which is pro-vitamin A [4].…”

Section: Introductionmentioning

confidence: 99%

Genetic modification of tomato with the tobacco lycopene β-cyclase gene produces high β-carotene and lycopene fruit

Ralley

Schuch

Fraser

et al. 2016

Zeitschrift Für Naturforschung C

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Transgenic Solanum lycopersicum plants expressing an additional copy of the lycopene β-cyclase gene (LCYB) from Nicotiana tabacum, under the control of the Arabidopsis polyubiquitin promoter (UBQ3), have been generated. Expression of LCYB was increased some 10-fold in ripening fruit compared to vegetative tissues. The ripe fruit showed an orange pigmentation, due to increased levels (up to 5-fold) of β-carotene, with negligible changes to other carotenoids, including lycopene. Phenotypic changes in carotenoids were found in vegetative tissues, but levels of biosynthetically related isoprenoids such as tocopherols, ubiquinone and plastoquinone were barely altered. Transformants showed tolerance to the bleaching herbicide β-cyclase inhibitor, 2-(4-chlorophenylthio) triethylamine. The phenotype was inherited for at least three generations.Keywords: β-carotene; genetic modification; lycopene; lycopene β-cyclase; Solanum lycopersicum.Dedication: This work is dedicated to the memory of Professor Peter Böger, who kindly provided the opportunity for PDF and PMB to work in his laboratory on the mode of action of bleaching herbicides.

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Carotenoid Biosynthesis and Chlorophyll Degradation

Cited by 15 publications

References 284 publications

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Evaluation of Carotenoids Accumulation and Biosynthesis in Two Genotypes of Pomelo (Citrus maxima) during Early Fruit Development

Genetic modification of tomato with the tobacco lycopene β-cyclase gene produces high β-carotene and lycopene fruit

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