β-Glucosidase Involvement in the Formation and Transformation of Oleuropein during the Growth and Development of Olive Fruits (<i>Olea europaea</i> L. cv. Arbequina) Grown under Different Farming Practices

Gutiérrez‐Rosales, F.; Bolaño-Romero, María Paz; Casanovas, María; Motilva, Marı́a-José; Mínguez‐Mosquera, María Isabel

doi:10.1021/jf205209y

Cited by 32 publications

(49 citation statements)

References 18 publications

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“…This phenomenon had already been described for the secoiridoids by other authors 15,16 and was in agreement with a previous study on these cultivars. 18 As shown in Figure 4, a similar trend was seen for oleuropein and ligstroside over time in freeze-dried Moraiolo olives.…”

Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 93%

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Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

Cecchi¹,

Migliorini²,

Cherubini³

et al. 2015

J. Agric. Food Chem.

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The phenolic profiles of three typical Tuscan olive cultivars, Frantoio, Moraiolo, and Leccino, stored in different conditions (fresh, frozen, and whole lyophilized fruits), have been compared during the ripening period. Our main goals were to evaluate the phenolic content of whole freeze-dried fruits and to test the stability of the corresponding cake in oxidative-stress conditions. The comparison of fresh and whole freeze-dried fruits from the 2012 season gave unexpected results; e.g., oleuropein in lyophilized fruits was up to 20 times higher than in fresh olives with values up to 80.3 g/kg. Over time we noted that the olive pastes obtained from lyophilized olives contained highly stable phenolic compounds, even under strong oxidative stress conditions. Finally, it was also observed that the cake/powder obtained from unripe freeze-dried olives was very poor in oil content and therefore quite suitable for use in nutritional supplements rich in phenolic compounds, such as secoiridoids, which are not widely present in the human diet.

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Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 93%

“…Other research groups 15,16 have also studied the phenolic behavior in freeze-dried olives. Nevertheless, in this case the freeze-drying process was conducted only after the olives were broken into smaller pieces to allow the enzymes to come immediately into contact with the olive's water and phenolic compounds.…”

Section: ■ Introductionmentioning

confidence: 99%

Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

Cecchi¹,

Migliorini²,

Cherubini³

et al. 2015

J. Agric. Food Chem.

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“…2C). The estimated enzymatic kinetic values of the heterologously expressed OeGLU gene were very similar to the ones determined using purified b-glucosidases from olive extracts (Romero-Segura et al, 2009;Gutierrez-Rosales et al, 2012).…”

Section: Oeglu Kinetic Parameterssupporting

confidence: 69%

“…Accordingly, the OeGLU compartmentalization could allow the oleuropein/OeGLU dual-partner defense system to be inadequately active within olive cells where both OeGLU and oleuropein are highly accumulated (Amiot et al, 1986;Gutierrez-Rosales et al, 2012;Koudounas et al, 2015). In silico analysis of the OeGLU was predicted to contain a putative NLS at amino acid 542 to 550 (DRRKRLRGS) and no nuclear export signal (Supplemental Fig.…”

Section: Oeglu Is Localized In the Nucleusmentioning

confidence: 99%

The C-Domain of Oleuropein β-Glucosidase Assists in Protein Folding and Sequesters the Enzyme in Nucleus

et al. 2017

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Oleuropein, a terpene-derived glycosylated secoiridoid biosynthesized exclusively by members of the Oleaceae family, is involved in a two-component defense system comprising a b-glucosidase that activates oleuropein into a toxic glutaraldehydelike structure. Oleuropein and its deglycosylated derivatives have high pharmaceutical interest. In this study we determined that the in planta heterologous expressed OeGLU, an oleuropein-specific b-glucosidase from olive (Olea europaea), had enzymatic kinetics similar to the olive native enzyme. The C terminus encompassing the nuclear localization signal sequesters the enzyme in the nucleus, and predetermines the protein-protein recognition and homodimerization. Biochemical analysis revealed that OeGLU is a homomultimer with high M r . In silico prediction modeling of the complex structure and bimolecular fluorescence complementation analyses revealed that the C terminus of OeGLU is essential for the proper assembly of an octameric form, a key conformational feature that determines the activity of the enzyme. Our results demonstrate that intrinsic characteristics of the OeGLU ensure separation from oleuropein and keep the dual-partner defensive system conditionally inactive. Upon cell destruction, the dual-partner defense system is activated and olive massively releases the arsenal of defense.

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“…The quantity and localization of in different fruit tissues affect the phenolic composition and oil quality of VOO during extraction (Luaces et al, 2007; Servili et al, 2007a). Endogenous glycosidase and esterase activities were hypothesized to play a pivotal role in the regulation of oleuropein hydrolysis (Amiot et al, 1989; Gutierrez-Rosales et al, 2010, 2012). Recently, several members of the β-glucosidase family have been found in proteomic and transcriptomic studies (Corrado et al, 2012; Bianco et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

et al. 2017

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Olive fruits and oils contain an array of compounds that contribute to their sensory and nutritional properties. Phenolic compounds in virgin oil and olive-derived products have been proven to be highly beneficial for human health, eliciting increasing attention from the food industry and consumers. Although phenolic compounds in olive fruit and oil have been extensively investigated, allowing the identification of the main classes of metabolites and their accumulation patterns, knowledge of the molecular and biochemical mechanisms regulating phenolic metabolism remains scarce. We focused on the role of polyphenoloxidase (PPO), peroxidase (PRX) and β-glucosidase (β-GLU) gene families and their enzyme activities in the accumulation of phenolic compounds during olive fruit development (35–146 days after full bloom), under either full irrigation (FI) or rain-fed (RF) conditions. The irrigation regime affected yield, maturation index, mesocarp oil content, fruit size, and pulp-to-pit ratio. Accumulation of fruit phenolics was higher in RF drupes than in FI ones. Members of each gene family were developmentally regulated, affected by water regime, and their transcript levels were correlated with the respective enzyme activities. During the early phase of drupe growth (35–43 days after full bloom), phenolic composition appeared to be linked to β-GLU and PRX activities, probably through their effects on oleuropein catabolism. Interestingly, a higher β-GLU activity was measured in immature RF drupes, as well as a higher content of the oleuropein derivate 3,4-DHPEA-EDA and verbascoside. Activity of PPO enzymes was slightly affected by the water status of trees during ripening (from 120 days after full bloom), but was not correlated with phenolics content. Overall, the main changes in phenolics content appeared soon after the supply of irrigation water and remained thereafter almost unchanged until maturity, despite fruit growth and the progressive decrease in pre-dawn leaf water potential. We suggest that enzymes involved in phenolic catabolism in the olive fruit have a differential sensitivity to soil water availability depending on fruit developmental stage.

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β-Glucosidase Involvement in the Formation and Transformation of Oleuropein during the Growth and Development of Olive Fruits (Olea europaea L. cv. Arbequina) Grown under Different Farming Practices

Cited by 32 publications

References 18 publications

Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars

The C-Domain of Oleuropein β-Glucosidase Assists in Protein Folding and Sequesters the Enzyme in Nucleus

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

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