Characterisation of AC1: a naturally decaffeinated coffee

Benatti, Luciana Benjamim; Silvarolla, Maria Bernadete; Mazzafera, Paulo

doi:10.1590/s0006-87052012000200001

Cited by 6 publications

(8 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The AC1 coffee plants contain an altered DXMT homologue ‘ CCS1 ’, which has an altered substrate selection site, likely making it unable to bind to theobromine (Maluf et al, 2009 ). Reduced theobromine synthase activity was also measured in AC1 plants, with two times higher activity in ‘Mono Novo’ than in AC1 (Benatti et al, 2012 ). This is due to either the downregulation of transcription as suggested by Maluf et al ( 2009 ) or the loss of function of DXMT (Benatti et al, 2012 ).…”

Section: Resultsmentioning

confidence: 97%

“…Reduced theobromine synthase activity was also measured in AC1 plants, with two times higher activity in ‘Mono Novo’ than in AC1 (Benatti et al, 2012 ). This is due to either the downregulation of transcription as suggested by Maluf et al ( 2009 ) or the loss of function of DXMT (Benatti et al, 2012 ). In the latter case, all theobromine synthase activity is due to activity by MXMT .…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

The biological feasibility and social context of gene-edited, caffeine-free coffee

Leibrock

Santegoets

Mooijman

et al. 2022

Food Sci Biotechnol

View full text Add to dashboard Cite

Coffee, especially the species Coffea arabica and Coffea canephora, is one of the world’s most consumed beverages. The consumer demand for caffeine-free coffee is currently being met through chemical decaffeination processes. However, this method leads to loss of beverage quality. In this review, the feasibility of using gene editing to produce caffeine-free coffee plants is reviewed. The genes XMT (7-methylxanthosine methyltransferase) and DXMT (3,7-dimethylxanthine methyltransferase) were identified as candidate target genes for knocking out caffeine production in coffee plants. The possible effect of the knock-out of the candidate genes was assessed. Using Agrobacterium tumefaciens-mediated introduction of the CRISPR-Cas system to Knock out XMT or DXMT would lead to blocking caffeine biosynthesis. The use of CRISPR-Cas to genetically edit consumer products is not yet widely accepted, which may lead to societal hurdles for introducing gene-edited caffeine-free coffee cultivars onto the market. However, increased acceptance of CRISPR-Cas/gene editing on products with a clear benefit for consumers offers better prospects for gene editing efforts for caffeine-free coffee.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

The biological feasibility and social context of gene-edited, caffeine-free coffee

Leibrock

Santegoets

Mooijman

et al. 2022

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…Molecular analyses of AC1 revealed several aspects that affect the transfer of low caffeine trait. Benatti et al (2012) verified that AC1 fruits are smaller than fruits from MN, and have reduced activity of theobromine synthase and caffeine synthase. Expression analyses indicated that in AC1 fruits exhibited a lower accumulation of transcripts from genes encoding those methyltransferases compared to normal MN fruits (Maluf et al 2009).…”

Section: Introductionmentioning

confidence: 82%

Assisted-selection of naturally caffeine-free coffee cultivars—characterization of SNPs from a methyltransferase gene

et al. 2017

Self Cite

View full text Add to dashboard Cite

Breeding of caffeine-free coffee cultivars require tools for an early selection of progenies bearing this later trait. Genes from caffeine synthesis and degradation represent major targets for the development of molecular markers for assisted selection. In this study, we characterized SNPs identified on the caffeine synthase gene from AC1 mutant, a naturally caffeine-free arabica coffee plant. Molecular analysis of normal and mutant sequences indicates the occurrence of SNPs in protein domains, potentially associated with caffeine synthesis in coffee. Progenies F 2 , F 1 BC 1 and BC from crosses of AC mutants and elite cultivars were evaluated regarding caffeine content in grains and genomic segregation profile of selected SNPs. Genotyping analysis allowed the discrimination between homozygous and heterozygous plants. Quantification of caffeine content indicated a significant variability among progenies and a low frequency of caffeine-free plants. Statistical analyses of genotyping and phenotyping results showed significant association between presence of selected SNPs and reduced caffeine content. Moreover, this association occurs through all evaluated genetic backgrounds and generations, indicating an inheritance stability of both trait and markers. The molecular markers described here represent a successful case of assistedselection in coffee, indicating their potential use for breeding of caffeine-free cultivars.

show abstract

“…In coffee, CAs biosynthesis occurs in the perisperm 16 and the leaves and then are transported and intracellularly accumulated in the seeds forming complexes with caffeine 3 and reach their maximum concentration when the fruits are green. 2,17 The CAs concentration in the coffee bean endosperm is a maternal quantitative trait with additive effects in in-tra-specific crosses 18 which follows a sigmoid trajectory and it varies during seed development, recording its greatest accumulation four weeks before grain maturation 19 ; However, CAs are strongly synthesized in the early stages of endosperm development; constituting between 15 to 20% of the grain on a dried matter basis. Adapted from Joët et al 6 , Cheng et al 2 , Joët et al 19 , & Weng et al 15 .…”

Section: Biosynthesismentioning

confidence: 99%

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Portillo

Arévalo

2022

View full text Add to dashboard Cite

Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality. Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.

show abstract

Characterisation of AC1: a naturally decaffeinated coffee

Cited by 6 publications

References 48 publications

The biological feasibility and social context of gene-edited, caffeine-free coffee

The biological feasibility and social context of gene-edited, caffeine-free coffee

Assisted-selection of naturally caffeine-free coffee cultivars—characterization of SNPs from a methyltransferase gene

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Contact Info

Product

Resources

About