Catalytic function, mechanism, and application of plant acyltransferases

Wang, Linlin; Chen, Kuan; Zhang, Meng; Ye, Min; Qin, Xue

doi:10.1080/07388551.2021.1931015

Cited by 27 publications

(37 citation statements)

References 147 publications

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“…Most of these enzymes are O -acetyltransferases ( O -ATs), and a few are N-acetyltransferases. O -ATs are further classified according to their acceptors: alcohols, flavonoids, quinic/shikimic acids, terpenoids, alkaloids, lipids, and sucrose ( Wang et al, 2021 ). Many plant species genomes were published, and a number of BAHD-ATs have been identified.…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, based on conserved motif analysis, a total of 153 BAHD-AT genes were identified from the apricot genome ( Supplementary Table 2 ). Recently, Wang et al (2021) summarized biochemically characterized catalytic function and mechanisms of 141 ATs in plants. Among them, only 11 ATs can utilize benzoyl-containing alcohols or short/medium-chain alcohols as acyl acceptors.…”

Section: Discussionmentioning

confidence: 99%

“…Despite the low sequence homology found among the AAT genes identified to date, AAT proteins exhibited some common characteristics. All the fruit AAT genes identified to date encode proteins ranging from 419 to 479 amino acid residues, which corresponds to an average molecular weight of 48–55 kDa ( Wang et al, 2021 ). The present study found that PaAAT1s are globular proteins with a size of 49.905 kDa, which is in good agreement with the molecular weight of the native AAT proteins purified in banana (40 kDa), strawberry (48 kDa), grape (50 kDa), and melon (50 kDa) ( Hui et al, 2010 ).…”

Section: Discussionmentioning

confidence: 99%

“…The proteins contain one 14–17 β-strand and one 13–17 α-helix domain connected to a crossover loop, and a solvent channel runs through the protein molecule. During the reaction, the donor binds to the front side, while the acceptor binds to the back side ( Wang et al, 2021 ). Both of the most conserved motifs HXXXD and DFGWG are necessary for the catalytic function.…”

Section: Introductionmentioning

confidence: 99%

“…The products of AATs are mostly volatile esters, which are the main source of fruit flavors ( Wang et al, 2021 ). During ripening of Korla fragrant pears, the production of hexyl acetate was induced and positively corelated with AAT enzyme activity and expression level of the AAT gene ( Chen J. et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot (Prunus armeniaca L.) Fruit

et al. 2021

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Short-chain esters derived from fatty acid contribute to the characteristic flavor of apricot fruit, and the biosynthesis of these compounds in fruit is catalyzed by alcohol acyltransferase (AAT). In this work, we investigated the AAT gene family via genome-wide scanning, and three AAT loci were identified in different linkage groups (LGs), with PaAAT1 (PARG22907m01) in LG7, PaAAT2 (PARG15279m01) in LG4, and PaAAT3 (PARG22697m01) in LG6. Phylogenetic analysis showed that PaAAT1 belongs to clade 3, while PaAAT2 and PaAAT3 belong to clade 1 and clade 2, respectively. In contrast, the three AAT genes present different expression patterns. Only PaAAT1 exhibited distinct patterns of fruit-specific expression, and the expression of PaAAT1 sharply increased during fruit ripening, which is consistent with the abundance of C4–C6 esters such as (E)-2-hexenyl acetate and (Z)-3-hexenyl acetate. The transient overexpression of PaAAT1 in Katy (KT) apricot fruit resulted in a remarkable decrease in hexenol, (E)-2-hexenol, and (Z)-3-hexenol levels while significantly increasing the corresponding acetate production (p < 0.01). A substrate assay revealed that the PaAAT1 protein enzyme can produce hexenyl acetate, (E)-2-hexenyl acetate, and (Z)-3-hexenyl acetate when C6 alcohols are used as substrates for the reaction. Taken together, these results indicate that PaAAT1 plays a crucial role in the production of C6 esters in apricot fruit during ripening.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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