Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile

Cerezo, Sergio; Hernández, M. Luisa; Palomo-Ríos, Elena; Gouffi, Naima; García-Vico, Lourdes; Sicardo, M. Dolores; Sanz, Carlos; Mercado, José A.; Pliego‐Alfaro, Fernando; Martínez-Rivas, José Manuel

doi:10.1016/j.plantsci.2021.111083

Cited by 11 publications

(2 citation statements)

References 79 publications

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“…The Lipoxygenase pathway is the key pathway for the biosynthesis of straightchain aldehydes, alcohols, and esters, including four-step enzymatic reactions, in which LOX, as the first step in the synthesis of straight-chain volatile fatty acid derivatives, has been proven to be able to catalyze the oxidation of polyunsaturated fatty acids in apples to produce volatile C6 aldehydes [40]. HPL catalyzes the conversion of LOX reaction products into aldehydes, and its silencing significantly reduces the production of C6 volatiles in olive [41], such as hexanol, hexanal, and (E)-2-hexanol. ADH catalyzes the reduction of straight-chain aldehydes in fruits to corresponding straight-chain alcohols, which has been proven to be closely related to the formation of watermelon C9 alcohols [42].…”

Section: Many Degs and Tfs Are Involved In The Synthesis Of Vacs In P...mentioning

confidence: 99%

Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome

Huang

Sun

et al. 2023

IJMS

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Aroma is a crucial attribute affecting the quality of pepper and its processed products, which has significant commercial value. However, little is known about the composition of volatile aroma compounds (VACs) in pepper fruits and their potential molecular regulatory mechanisms. In this study, HS-SPME-GC-MS combined with transcriptome sequencing is used to analyze the composition and formation mechanism of VACs in different kinds and development stages of pepper fruits. The results showed that 149 VACs, such as esters, alcohols, aldehydes, and terpenoids, were identified from 4 varieties and 3 development stages, and there were significant quantitative differences among different samples. Volatile esters were the most important aroma components in pepper fruits. PCA analysis showed that pepper fruits of different developmental stages had significantly different marker aroma compounds, which may be an important provider of pepper’s characteristic aroma. Transcriptome analysis showed that many differential genes (DEGs) were enriched in the metabolic pathways related to the synthesis of VACs, such as fatty acids, amino acids, MVA, and MEP in pepper fruits. In addition, we identified a large number of differential transcription factors (TFs) that may regulate the synthesis of VACs. Combined analysis of differential aroma metabolites and DEGs identified two co-expression network modules highly correlated with the relative content of VACs in pepper fruit. This study confirmed the basic information on the changes of VACs in the fruits of several Chinese spicy peppers at different stages of development, screened out the characteristic aroma components of different varieties, and revealed the molecular mechanism of aroma formation, providing a valuable reference for the quality breeding of pepper.

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Section: Many Degs and Tfs Are Involved In The Synthesis Of Vacs In P...mentioning

confidence: 99%

Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome

Huang

Sun

et al. 2023

IJMS

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“…Thus, from the point of view of EVOO production, the operating conditions should permit the best quality possible according to the specific enzymes' activities, which are dependent on the cultivars of the olive fruits [7,22,23,48]. With this purpose, much research has addressed the study of the main factors that influence the activity of lipoxygenase enzymes, such as optimal working temperature, oxygen availability, type and concentration of fatty acids in the olive, and gene expression that modulates protein production [49][50][51][52][53].…”

Section: Introductionmentioning

confidence: 99%

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Veneziani

García‐González

Esposto

et al. 2023

Foods

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In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound’s concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.

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Storage Conditions for ‘Barton’ Pecan: Impact of Moisture Content and Temperature on Quality Maintenance and Volatile Compounds Profile

Thewes,

Both,

Brackmann

et al. 2024

Applied Fruit Science

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Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile

Cited by 11 publications

References 79 publications

Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome

Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Storage Conditions for ‘Barton’ Pecan: Impact of Moisture Content and Temperature on Quality Maintenance and Volatile Compounds Profile

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