Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway

Davidovich‐Rikanati, Rachel; Sitrit, Yaron; Tadmor, Yaakov; Iijima, Yoko; Bilenko, Natalya; Bar, Einat; Carmona, Bentsi; Fallik, Elazar; Dudai, Nativ; Simon, James E.; Pichersky, Eran; Lewinsohn, Efraim

doi:10.1038/nbt1312

Cited by 179 publications

(130 citation statements)

References 15 publications

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“…For example, early attempts to increase tomato fruit carotenoids by PSY overexpression caused a dwarf phenotype due to redirection of GGPP away from gibberellins (Fray et al, 1995). Similar problems in improvement of tomato volatiles by overexpression of geraniol synthase to divert isoprenoids caused reduced carotenoid accumulation (Davidovich-Rikanati et al, 2007), and overexpression of taxadiene synthase redirected GGPP from GGPPS to taxadiene but also depleted the carotenoid pool (Besumbes et al, 2004).…”

Section: Upstream Isoprenoid Biosynthesis Controls Downstream Endospementioning

confidence: 99%

Timing and Biosynthetic Potential for Carotenoid Accumulation in Genetically Diverse Germplasm of Maize

2009

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Enhancement of the carotenoid biosynthetic pathway in food crops benefits human health and adds commercial value of natural food colorants. However, predictable metabolic engineering or breeding is limited by the incomplete understanding of endogenous pathway regulation, including rate-controlling steps and timing of expression in carotenogenic tissues. The grass family (Poaceae) contains major crop staples, including maize (Zea mays), wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), and millet (Pennisetum glaucum). Maize carotenogenesis was investigated using a novel approach to discover genes encoding limiting biosynthetic steps in the nutritionally targeted seed endosperm. A combination of bioinformatics and cloning were first used to identify and map gene families encoding enzymes in maize and other grasses. These enzymes represented upstream pathways for isopentenyl diphosphate and geranylgeranyl diphosphate synthesis and the downstream carotenoid biosynthetic pathway, including conversion to abscisic acid. A maize germplasm collection was used for statistical testing of the correlation between carotenoid content and candidate gene transcript levels. Multiple pathway bottlenecks for isoprenoid biosynthesis and carotenoid biosynthesis were discovered in specific temporal windows of endosperm development. Transcript levels of paralogs encoding isoprenoid isopentenyl diphosphate and geranylgeranyl diphosphate-producing enzymes, DXS3, DXR, HDR, and GGPPS1, were found to positively correlate with endosperm carotenoid content. For carotenoid pathway enzymes, transcript levels for CrtISO inversely correlated with seed carotenoid content, as compared with positive correlation of PSY1 transcripts. Since zeaxanthin epoxidase (ZEP) depletes the carotenoid pool in subsequent conversion to abscisic acid, ZEP transcripts were examined. Carotenoid accumulation was found to be inversely associated with ZEP1 and ZEP2 transcript levels. Extension of the maize results using phylogenetic analysis identified orthologs in other grass species that may serve as potential metabolic engineering targets.

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Section: Upstream Isoprenoid Biosynthesis Controls Downstream Endospementioning

confidence: 99%

Timing and Biosynthetic Potential for Carotenoid Accumulation in Genetically Diverse Germplasm of Maize

2009

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“…This achievement demonstrated that it was possible to overcome poor fruit taste in breeding tomato lines such as those bearing a non-ripening mutation. Furthermore Davidovich-Rikanati et al (2007) reported simultaneous modification of fruits' flavor and aroma. They obtained transgenic lines with modified both flavor and aroma by expressing Ocium basillicum geraniol synthase (GES) under the control of the tomato ripeningspecific polygalacturonase promoter (PG).…”

Section: Improvement Of Fruit Qualitymentioning

confidence: 99%

Tomato (Solanum lycopersicum L.) in the service of biotechnology

Gerszberg

Hnatuszko-Konka

Kowalczyk

et al. 2014

Plant Cell Tiss Organ Cult

154

110

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Originating in the Andes, the tomato (Solanum lycopersicum L.) was imported to Europe in the 16th century. At present, it is an important crop plant cultivated all over the world, and its production and consumption continue to increase. This popular vegetable is known as a major source of important nutrients including lycopene, bcarotene, flavonoids and vitamin C as well as hydroxycinnamic acid derivatives. Since the discovery that lycopene has anti-oxidative, anti-cancer properties, interest in tomatoes has grown rapidly. The development of genetic engineering tools and plant biotechnology has opened great opportunities for engineering tomato plants. This review presents examples of successful tissue culture and genetically modified tomatoes which resistance to a range of environmental stresses improved, along with fruit quality. Additionally, a successful molecular farming model was established.

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“…Most of the recent progress in this field has been summarized by Lü cker et al (2007). A recent example in which flavor engineering was detected by non-trained test panelists involved ectopic expression of the lemon basil geraniol synthase gene under the control of the fruit ripening-specific tomato polygalacturonase promoter (Davidovich-Rikanati et al, 2007). This caused diversion of the plastidial terpenoid pathway for production of lycopene to the accumulation of high levels of geraniol and about ten novel geraniol derivatives, and had a profound impact on tomato flavor and aroma, as evaluated organoleptically.…”

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

“…These production lines rely on plants as the source of the flavor precursors and most of the involved genes and enzymes originate from microbial sources, except for biotechnological production of the C 6 compounds. Successful metabolic engineering of the pathways of a number of plant flavor molecules has already been achieved in plants, but these transgencis are not yet economically competitive (Davidovich-Rikanati et al, 2007;Lavy et al, 2002;Lewinsohn et al, 2001;Mahmoud and Croteau, 2001;Muñ ozBertomeu et al, 2006). In some cases, genetic manipulation led to changed phenotypes, indicating the depletion of essential intermediates through redirection of the carbon flux (Aharoni et al, 2003).…”

Section: Biotechnological Processesmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

Self Cite

910

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway

Cited by 179 publications

References 15 publications

Timing and Biosynthetic Potential for Carotenoid Accumulation in Genetically Diverse Germplasm of Maize

Timing and Biosynthetic Potential for Carotenoid Accumulation in Genetically Diverse Germplasm of Maize

Tomato (Solanum lycopersicum L.) in the service of biotechnology

Biosynthesis of plant‐derived flavor compounds

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