Fatty Acid Metabolism

Harwood, John L.

doi:10.1146/annurev.pp.39.060188.000533

Cited by 540 publications

(248 citation statements)

References 116 publications

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“…The reduction in aroma production can also be due to a low respiration rate in apples under controlled atmosphere, which can deplete stored energy metabolites such as ATP and NADPH, required for the biosynthesis and desaturation of fatt y acids (189,190).…”

Section: Postharvest Factorsmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

144

134

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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Section: Postharvest Factorsmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

144

134

View full text Add to dashboard Cite

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“…The wheat enzyme, as well as those from other plants, is composed of ca. 220 kDa subunits, similar to the enzyme from other eukaryotes [3,4,6,16,19]. Plant ACC is located in the stroma of plastids, the primary site of plant fatty acid synthesis.…”

mentioning

confidence: 93%

Wheat acetyl-CoA carboxylase

Górnicki

Haselkorn

1993

Plant Mol Biol

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The acetyl-CoA carboxylase present in both wheat germ and total wheat leaf protein contains ca. 220 kDa subunits. It is the major biotin-dependent carboxylase present in wheat chloroplasts. Active acetyl-CoA carboxylase purified from wheat germ is a homodimer with an apparent molecular mass of ca. 500 kDa. The enzyme from wheat germ or from wheat chloroplasts is sensitive to the herbicide haloxyfop at micromolar levels. The incorporation of 14C-acetate into fatty acids in freshly cut wheat seedling leaves provides a convenient in vivo assay for both acetyl-CoA carboxylase and haloxyfop.

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“…81,82 As in most other organisms, the major end products of the plant and E. coli FAS are usually 16-or 18-carbon fatty acids. 83,84 However, certain plant species synthesize in developing seeds large amounts of predominantly medium-chain (C8 to C14) fatty acids, which are deposited in TAGs for long-term carbon storage. 85 It is proposed that transgenically overexpression of shorter chain length specific acyl-ACP thioesterases would lead to the enhancement of shorter chain fatty acids.…”

Section: Genetic Engineering In Fatty Acids Pathwaymentioning

confidence: 99%