Identification of the <i>SAAT</i> Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Aharoni, Asaph; Keizer, L.C.P.; Bouwmeester, Harro J.; Sun, Zhian; Alvarez-Huerta, Mayte; Verhoeven, H. A.; Blaas, J.; Houwelingen, A.M.M.L. van; Vos, Ric C. H. de; Voet, Hilko van der; Jansen, Ritsert C.; Guis, Monique; Mol, J.G.J.; Davis, Ronald W.; Schena, Mark; Tunen, Arjen J. van; O’Connell, Ann P.

doi:10.1105/tpc.12.5.647

Cited by 484 publications

(331 citation statements)

References 39 publications

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“…Alcohol acyl transferases (AAT) are capable of combining various alcohols and acyl CoAs, resulting in the synthesis of a wide range of esters, thus accounting for the diversity of esters. Numerous AAT genes have been isolated and characterized in fruit and vegetables (Aharoni et al, 2000;Beekwilder et al, 2004;El-Sharkawy et al, 2005). Aliphatic esters contribute to the aroma of nearly all fruits and are emitted by vegetative tissues.…”

Section: Fatty Acid-derived and Other Lipophylic Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

944

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 Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century.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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Section: Fatty Acid-derived and Other Lipophylic Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

944

704

View full text Add to dashboard Cite

show abstract

“…Only recently, it was shown that the SAAT (for strawberry alcohol acylCoA transferase) and FaNES (for Fragaria 3 ananassa nerolidol synthase) genes are involved in strawberry fruit ester and terpene formation, respectively (Aharoni et al, 2000(Aharoni et al, , 2004 and that FaOMT (for Fragaria 3 ananassa O-methyltransferase) encodes an O-methyltransferase responsible for DMMF biosynthesis Wein et al, 2002). The first indications for the enzymatic formation of HDMF in strawberry fruit were provided by studies demonstrating the correlation of fruit ripening stage and HDMF concentration (Sanz et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

FaQR, Required for the Biosynthesis of the Strawberry Flavor Compound 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, Encodes an Enone Oxidoreductase

Raab

López‐Ráez

Klein³

et al. 2006

Plant Cell

158

159

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The flavor of strawberry (Fragaria 3 ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound in strawberries. Protein extracts were partially purified, and the observed distribution of enzymatic activity correlated with the presence of a single polypeptide of ;37 kD. Sequence analysis of two peptide fragments showed total identity with the protein sequence of a strongly ripeninginduced, auxin-dependent putative quinone oxidoreductase, Fragaria 3 ananassa quinone oxidoreductase (FaQR). The open reading frame of the FaQR cDNA consists of 969 bp encoding a 322-amino acid protein with a calculated molecular mass of 34.3 kD. Laser capture microdissection followed by RNA extraction and amplification demonstrated the presence of FaQR mRNA in parenchyma tissue of the strawberry fruit. The FaQR protein was functionally expressed in Escherichia coli, and the monomer catalyzed the formation of HDMF. After chemical synthesis and liquid chromatography-tandem mass spectrometry analysis, 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone was confirmed as a substrate of FaQR and the natural precursor of HDMF. This study demonstrates the function of the FaQR enzyme in the biosynthesis of HDMF as enone oxidoreductase and provides a foundation for the improvement of strawberry flavor and the biotechnological production of HDMF.

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“…It is most efficient in the analysis of intermediate and secondary metabolisms which are well characterised to be subject to strong transcriptional control 1,5,11,16 . In some examples, co-expression analysis succeeded to be performed in sulfur assimilation, genes for β-oxidation, branched-chain amino acid degradation, chlorophyll breakdown, and the lysine catabolism 3 , cell wall metabolism 10,7 and light signalling cascade 14 .…”

Section: Discussionmentioning

confidence: 99%

Annotation of Plant Gene Function via Combined Genomics, Metabolomics and Informatics

Tohge

Fernie

2012

JoVE

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Given the ever expanding number of model plant species for which complete genome sequences are available and the abundance of bioresources such as knockout mutants, wild accessions and advanced breeding populations, there is a rising burden for gene functional annotation. In this protocol, annotation of plant gene function using combined co-expression gene analysis, metabolomics and informatics is provided (Figure 1). This approach is based on the theory of using target genes of known function to allow the identification of non-annotated genes likely to be involved in a certain metabolic process, with the identification of target compounds via metabolomics. Strategies are put forward for applying this information on populations generated by both forward and reverse genetics approaches in spite of none of these are effortless. By corollary this approach can also be used as an approach to characterise unknown peaks representing new or specific secondary metabolites in the limited tissues, plant species or stress treatment, which is currently the important trial to understanding plant metabolism. Video LinkThe video component of this article can be found at https://www.jove.com/video/3487/ Protocol 1. Sample Preparation 1. Plant materials are harvested and frozen immediately. 2. Frozen plant materials are powdered by mixer mill (or mortar) and stored in Falcon tube or Eppendorf tube at -80 °C.

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Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays

Cited by 484 publications

References 39 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

FaQR, Required for the Biosynthesis of the Strawberry Flavor Compound 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, Encodes an Enone Oxidoreductase

Annotation of Plant Gene Function via Combined Genomics, Metabolomics and Informatics

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