Site-directed mutagenesis identified the key active site residues of alcohol acyltransferase PpAAT1 responsible for aroma biosynthesis in peach fruits

Song, Zhizhong; Peng, Bin; Gu, Zixia; Tang, Meiling; Li, Bei; Liang, Mao; Wang, Limin; Guo, Xiaotong; Wang, Jianping; Sha, Yu-Fen; Zhang, Hongxia

doi:10.1038/s41438-021-00461-x

Cited by 16 publications

(18 citation statements)

References 41 publications

(65 reference statements)

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“…In the present study, PaAAT1 not only contained two common HTMCD (165–169 residues) in motif 1 and DVGWG (386–340 residues) conserved motifs in motif 7 but also contained the AAT-specific conserved motif LVYYYPLAGR (74–83 residues) in motif 8 ( Figures 1 , 2 ). Even so, residue differences might significantly alter the catalytic activity of the AAT protein and dramatically affected the esterification reactions as reported for SAAT, VAAT, CmAAT1-4, and peach ( D’Auria, 2006 ; Song et al, 2021 ). Based on this, we inferred that the difference of two conserved motifs HXXXD and LXXYYPXAGR for position X might be a main reason for the difference in esterification ability of PaAAT1-3.…”

Section: Discussionmentioning

confidence: 94%

“…All these examples illustrate the specificity in aroma production that each species can acquire while maintaining an overall ability to produce an array of esters. Peach PpAAT1 can produce esters and lactones by different acetyl ( Song et al, 2021 ). In the present study, phylogenetic analysis revealed that PpAAT1 was close to PpAAT1, and overexpression PaAAT1 led to the remarkable content increase in hexyl acetate, ( Z )-3-hexenyl acetate, and ( E )-2-hexenyl acetate.…”

Section: Discussionmentioning

confidence: 99%

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Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot (Prunus armeniaca L.) Fruit

et al. 2021

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Short-chain esters derived from fatty acid contribute to the characteristic flavor of apricot fruit, and the biosynthesis of these compounds in fruit is catalyzed by alcohol acyltransferase (AAT). In this work, we investigated the AAT gene family via genome-wide scanning, and three AAT loci were identified in different linkage groups (LGs), with PaAAT1 (PARG22907m01) in LG7, PaAAT2 (PARG15279m01) in LG4, and PaAAT3 (PARG22697m01) in LG6. Phylogenetic analysis showed that PaAAT1 belongs to clade 3, while PaAAT2 and PaAAT3 belong to clade 1 and clade 2, respectively. In contrast, the three AAT genes present different expression patterns. Only PaAAT1 exhibited distinct patterns of fruit-specific expression, and the expression of PaAAT1 sharply increased during fruit ripening, which is consistent with the abundance of C4–C6 esters such as (E)-2-hexenyl acetate and (Z)-3-hexenyl acetate. The transient overexpression of PaAAT1 in Katy (KT) apricot fruit resulted in a remarkable decrease in hexenol, (E)-2-hexenol, and (Z)-3-hexenol levels while significantly increasing the corresponding acetate production (p < 0.01). A substrate assay revealed that the PaAAT1 protein enzyme can produce hexenyl acetate, (E)-2-hexenyl acetate, and (Z)-3-hexenyl acetate when C6 alcohols are used as substrates for the reaction. Taken together, these results indicate that PaAAT1 plays a crucial role in the production of C6 esters in apricot fruit during ripening.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot (Prunus armeniaca L.) Fruit

et al. 2021

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“…As shown in Figure 4 , studies on aroma metabolic pathways have preliminarily demonstrated the metabolic pathway of melon fruit aroma (Beaulieu, 2006 ; Gonda et al, 2010 ; Lange et al, 2000 ; Mayobre et al, 2021 ; Song et al, 2021 ). The precursor substance pyruvate is synthesized from glycolysis or organic acid metabolism.…”

Section: Resultsmentioning

confidence: 99%

Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

Shao

Fan

et al. 2022

Food Science & Nutrition

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Aroma is an important factor that guides consumers in purchasing and is thus very important in melon research. To our knowledge, the number of studies with a focus on the aroma differences of the same melon variety in different production areas is largely limited. In this study, the differences in aroma components of “Nasmi” melons from two different production regions were analyzed using gas‐phase ion migration spectroscopy. Transcriptome sequencing was performed for analyzing fragrance‐related genes. Results showed that there were significant differences in the aroma components between products from the two regions. The total amount of aroma compounds from the Turpan region (TT) was 1.7 times higher than that from the Altay region (AT). Through the analysis of transcriptome data, the key genes encoding melon aroma components in different regions were identified as ethanol dehydrogenase, 3‐hydroxyl‐coenzyme A (CoA) dehydrogenase, acyl‐CoA oxidase, long‐chain acyl‐CoA synthetase, acetaldehyde dehydrogenase, and acetyl‐CoA acyltransferase. Real‐time quantitative polymerase chain reaction (RT‐qPCR) showed that the verified genes were similar to the transcriptome. In this study, the main aroma components of the same variety of melon that differed in different production areas and the key genes causing these differences were identified. In addition, the aroma metabolic pathway of melon in different regions was preliminarily elucidated. These results could provide a theoretical basis for further study of the formation mechanism of melon aroma and breeding.

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“…This phenomenon is similar to that observed in previous studies examining peach fruit volatile formation [ 12 , 37 ]. According to published reports, the accumulation of γ-decalactone, which has a peach-like flavor, is highly correlated with the activities of AAT, FAD, FAH, ACX, and cytochrome P450 hydroxylases [ 12 , 16 , 27 , 38 , 39 , 40 ]. Additionally, the observed increase in the lactone content following the transient over-expression of Mi9LOX and MiEH2 reflected their probable role in the lactone biosynthesis in mango fruits [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Transcriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma of Fragaria nilgerrensis Schlecht. Fruits

Wang

Zhang

et al. 2022

Genes

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Fragaria nilgerrensis Schlecht. is a wild diploid strawberry species. The intense peach-like aroma of its fruits makes F. nilgerrensis an excellent resource for strawberry breeding programs aimed at enhancing flavors. However, the formation of the peach-like aroma of strawberry fruits has not been comprehensively characterized. In this study, fruit metabolome and transcriptome datasets for F. nilgerrensis (HA; peach-like aroma) and its interspecific hybrids PA (peach-like aroma) and NA (no peach-like aroma; control) were compared. In total, 150 differentially accumulated metabolites were detected. The K-means analysis revealed that esters/lactones, including acetic acid, octyl ester, δ-octalactone, and δ-decalactone, were more abundant in HA and PA than in NA. These metabolites may be important for the formation of the peach-like aroma of F. nilgerrensis fruits. The significantly enriched gene ontology terms assigned to the differentially expressed genes (DEGs) were fatty acid metabolic process and fatty acid biosynthetic process. Twenty-seven DEGs were predicted to be associated with ester and lactone biosynthesis, including AAT, LOX, AOS, FAD, AIM1, EH, FAH, ADH, and cytochrome P450 subfamily genes. Thirty-five transcription factor genes were predicted to be associated with aroma formation, including bHLH, MYB, bZIP, NAC, AP2, GATA, and TCPfamily members. Moreover, we identified differentially expressed FAD, AOS, and cytochrome P450 family genes and NAC, MYB, and AP2 transcription factor genes that were correlated with δ-octalactone and δ-decalactone. These findings provide key insights into the formation of the peach-like aroma of F. nilgerrensis fruits, with implications for the increased use of wild strawberry resources.

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Site-directed mutagenesis identified the key active site residues of alcohol acyltransferase PpAAT1 responsible for aroma biosynthesis in peach fruits

Cited by 16 publications

References 41 publications

Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot (Prunus armeniaca L.) Fruit

Alcohol Acyltransferase Is Involved in the Biosynthesis of C6 Esters in Apricot (Prunus armeniaca L.) Fruit

Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

Transcriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma of Fragaria nilgerrensis Schlecht. Fruits

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