Lipoxygenase Gene Expression in Ripening Kiwifruit in Relation to Ethylene and Aroma Production

Zhang, Bo; X, Yin; Li, Xian; Yang, Shulin; Ferguson, Ian B.; Chen, Kunsong

doi:10.1021/jf9000378

Cited by 120 publications

(99 citation statements)

References 28 publications

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“…To further rule out the requirement of JA in maize defense against CLA, Mp708 plants were pretreated with ibuprofen (IBU) or nordihydroguaiaretic acid (NDGA) that blocks the JA pathway, and CLA performance and mir1 expression were monitored before and after CLA infestation. Several studies have shown that the pretreatment of plants with JA inhibitors suppressed the activity of LOX, JA biosynthesis, and/or JA-dependent downstream products (Staswick et al, 1991;Oikawa et al, 2001;Zhang et al, 2009;Mandal et al, 2015). Our results also demonstrate that JA inhibitor treatment significantly suppressed the expression of LOX1 and Proteinase Inhibitor in Mp708 plants and were similar to a level found in the Tx601 maize susceptible inbred line (Supplemental Fig.…”

Section: Rmir1-cp Provides Direct Toxicity To Clasupporting

confidence: 84%

Ethylene Contributes to maize insect resistance1-Mediated Maize Defense against the Phloem Sap-Sucking Corn Leaf Aphid

et al. 2015

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ORCID IDs: 0000-0001-7137-8797 (J.L.); 0000-0002-3904-6984 (S.B.); 0000-0003-3192-978X (S.V.); 0000-0002-3550-5522 (V.J.); 0000-0001-9147-3871 (W.P.W.).Signaling networks among multiple phytohormones fine-tune plant defense responses to insect herbivore attack. Previously, it was reported that the synergistic combination of ethylene (ET) and jasmonic acid (JA) was required for accumulation of the maize insect resistance1 (mir1) gene product, a cysteine (Cys) proteinase that is a key defensive protein against chewing insect pests in maize (Zea mays). However, this study suggests that mir1-mediated resistance to corn leaf aphid (CLA; Rhopalosiphum maidis), a phloem sap-sucking insect pest, is independent of JA but regulated by the ET-signaling pathway. Feeding by CLA triggers the rapid accumulation of mir1 transcripts in the resistant maize genotype, Mp708. Furthermore, Mp708 provided elevated levels of antibiosis (limits aphid population)-and antixenosis (deters aphid settling)-mediated resistance to CLA compared with B73 and Tx601 maize susceptible inbred lines. Synthetic diet aphid feeding trial bioassays with recombinant Mir1-Cys Protease demonstrates that Mir1-Cys Protease provides direct toxicity to CLA. Furthermore, foliar feeding by CLA rapidly sends defensive signal(s) to the roots that trigger belowground accumulation of the mir1, signifying a potential role of long-distance signaling in maize defense against the phloem-feeding insects. Collectively, our data indicate that ET-regulated mir1 transcript accumulation, uncoupled from JA, contributed to heightened resistance to CLA in maize. In addition, our results underscore the significance of ET acting as a central node in regulating mir1 expression to different feeding guilds of insect herbivores.

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Section: Rmir1-cp Provides Direct Toxicity To Clasupporting

confidence: 84%

Ethylene Contributes to maize insect resistance1-Mediated Maize Defense against the Phloem Sap-Sucking Corn Leaf Aphid

et al. 2015

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“…polygalacturonase gene, PG; xyloglucan endotransglycosylase/hydrolase gene, XTH; expansin gene, EXP; Atkinson and Gardner, 1993;Yang et al, 2007;Atkinson et al, 2009), and membrane metabolism and aroma generation (e.g. lipoxygenase gene, LOX; Zhang et al, 2006Zhang et al, , 2009a. We have also recently shown differential responses of ethylene receptors as well as CTR (for constitutive triple response) and EIL genes to ripening stimulation and low temperature in kiwifruit (Yin et al, 2008(Yin et al, , 2009.…”

Section: Ecbs]) Was Also Found For Tobacco (Nicotiana Benthamiana) Tementioning

confidence: 88%

Kiwifruit EIL and ERF Genes Involved in Regulating Fruit Ripening

Allan²,

Chen³

et al. 2010

Plant Physiology

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Kiwifruit (Actinidia deliciosa) is a climacteric fruit sensitive to low concentrations of ethylene. To investigate the transcriptional mechanisms underlying kiwifruit ethylene response, transcription factors encoding four EIN3-Like (EILs) and 14 Ethylene Response Factors (ERFs) were cloned from kiwifruit. Expression of these transcription factors was examined during fruit development. The expression of transcripts of most AdERFs was higher during early fruit development, with the exception of AdERF3, which increased with maturity. Several AdERFs were apparently down-regulated by ethylene, as they were affected by the ethylene inhibitor 1-methylcyclopropene and by antisense suppression of ACO (for 1-aminocyclopropane-1-carboxylic acid oxidase) in the fruit. In contrast, AdEILs were constitutively expressed during fruit development and ripening. The transcription factors AdEIL2 and AdEIL3 activated transcription of the ripening-related genes AdACO1 and AdXET5 (xyloglucan endotransglycosylase gene) and, when overexpressed in Arabidopsis (Arabidopsis thaliana), stimulated ethylene production. The potential repressor AdERF9 suppressed this promoter activity. These results support a role for kiwifruit EILs and ERFs in transcriptional regulation of ripening-related genes and in the regulation of kiwifruit fruit-ripening processes.

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“…The results suggest that C4_PC3 identified 'kiwifruit fruit ripeness', which is probably a measure of the balance between different components of flavours and odours. The presence of this component may also suggest that AAT enzymes with ethanol may play a key role in the biosynthesis of ethyl esters (Ke et al 1994), and that alcohol dehydrogenase (ADH) and lipoxygenase (LOX) enzymes could play specific roles in the regulation of odour biosynthesis (Zhang et al 2009;González-Agüero et al 2009). Sequence analysis of acyltransferases (ATs) from the Actinidia EST database showed that two clades contained enzymes involved in the synthesis of flavour-related esters (Crowhurst et al 2008).…”

Section: 'Flavour Impact' Volatiles Of a Chinensis Fruitmentioning

confidence: 99%

“…López et al (1998) found that odour components varied in class and quantity in two apple cultivars and were associated with sensory properties characteristic of each cultivar. During fruit ripening, a number of different biosynthetic pathways are involved in volatile synthesis (Dixon and Hewett 2000;González-Agüero et al 2009;Zhang et al 2009). These have not been fully described, but appear to be common to different fruits (Dixon and Hewett 2000).…”

mentioning

confidence: 99%

“…These have not been fully described, but appear to be common to different fruits (Dixon and Hewett 2000). To date, only a few genes that directly influence fruit flavour biogenesis have been reported, including alcohol dehydrogenase (ADH2) in tomato (Speirs et al 1998), terpene synthases in strawberry (Aharoni et al 2004), antisense ACC (1-aminocyclopropane carboxylic acid) oxidase and alcohol acyltransferase (AAT) in apple (Schaffer et al 2007;Souleyre et al 2005;Li et al 2006) and lipoxygenase (LOX) in kiwifruit (Zhang et al 2009). …”

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confidence: 99%

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Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

et al. 2011

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While the roles of sugars and acids in fruit flavour are well known and described, the roles of volatile compounds that contribute to flavour and odour are more difficult to define. The determination of volatiles that make a significant contribution to the flavour of kiwifruit (Actinidia chinensis) is essential for efficient and cost effective flavour breeding. The aims of this study were to explore associations between volatile compounds, sensory and fruit attributes of A. chinensis fruit and to identify potential key flavour impact volatiles, superior parents and selection methods, using multivariate analysis. We investigated the volatiles produced by ripe fruit of 24 genotypes selected by principal component analysis (PCA) to represent the diversity of taste and fruit characteristics in a breeding population. Seventy-two volatiles were detected. Extended use of multivariate analysis proved powerful for gaining maximum information from the limited plant material. The volatiles were successfully grouped into four clusters, using hierarchical clustering of variables based on phenotypic correlations between volatiles to avoid a singular correlation matrix in PCA. Based on these clusters, associations between volatiles, sensory and fruit attributes were explored using PCA and multiple linear regressions. Principal components provided a measure of the balance of complex volatiles that is likely to affect consumer responses. Thirteen potential key impact volatiles that made a substantial contribution to the flavour of A. chinensis fruit were identified. Five esters were strongly associated with the flavours and odours characteristic of 'Hort16A'. Volatiles associated with 'sour taste', 'fruit ripeness', 'atypical 'Hort16A'-like odour' and 'atypical kiwifruit flavour' were also recognized. Parents with potentially desirable volatile profiles and a possible selection method for flavour breeding were identified.

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Lipoxygenase Gene Expression in Ripening Kiwifruit in Relation to Ethylene and Aroma Production

Cited by 120 publications

References 28 publications

Ethylene Contributes to maize insect resistance1-Mediated Maize Defense against the Phloem Sap-Sucking Corn Leaf Aphid

Ethylene Contributes to maize insect resistance1-Mediated Maize Defense against the Phloem Sap-Sucking Corn Leaf Aphid

Kiwifruit EIL and ERF Genes Involved in Regulating Fruit Ripening

Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

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