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首页> 外文会议>Food flavor : Chemistry, sensory evaluation, and biological activity >Genes and Enzymes Involved in Strawberry Flavor Formation
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Genes and Enzymes Involved in Strawberry Flavor Formation

机译：草莓味形成中涉及的基因和酶

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摘要

Strawberry (Fragaria x ananassa) aroma consists of a blend of hundreds of components but only a handful are considered as key flavor compounds. The most important is 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) but during the ripening process it is metabolized further by FaOMT {Fragaria x ananassa O-methyltransferase) to 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF). We have discovered the first enzyme involved in the biosynthesis of HDMF in strawberries. The protein was partially purified and peptide sequence analyses of the digested protein showed total identity with the corresponding sequences of a strongly ripening induced, auxin-dependent putative quinone oxidoreductase (FaQR). The recombinant FaQR protein, expressed in E. coli catalyzed the formation of HDMF from a novel metabolite. In addition, we showed that Agrobacterium-mediated transformation of strawberry with the Fragaria x ananassa O-methyltransferase (FaOMT) gene in sense and antisense orientation, under the control of a constitutive promoter resulted in a nearly complete loss of DMMF. The levels of the other volatiles remained unchanged. For the first time strawberry flavor has been successfully modified by genetic engineering.
机译：草莓（Fragaria x ananassa）香气由数百种成分组成，但只有极少数被认为是关键的香精化合物。最重要的是4-羟基-2,5-二甲基-3（2H）-呋喃酮（HDMF），但在成熟过程中会被FaOMT（Fragaria x ananassa O-methyltransferase）进一步代谢为2,5-二甲基-4 -甲氧基-3（2H）-呋喃酮（DMMF）。我们发现了草莓中HDMF生物合成中涉及的第一种酶。蛋白质被部分纯化，消化的蛋白质的肽序列分析显示与强成熟诱导的生长素依赖性推定醌氧化还原酶（FaQR）的相应序列完全相同。在大肠杆菌中表达的重组FaQR蛋白可催化新型代谢物形成HDMF。此外，我们显示，在组成型启动子的控制下，农杆菌介导的草莓用草莓和茄子O-甲基转移酶（FaOMT）基因在有义和反义方向上转化草莓，导致DMMF几乎完全丧失。其他挥发物的含量保持不变。草莓风味首次通过基因工程成功地得到了改良。

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  • 会议地点 Honolulu HI(US)
  • 作者

    W. Schwab; S. Lunkenbein; D. Klein; E. M. J. Salentijn; T. Raab; J. Munoz-Blanco;

  • 作者单位

    Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany;

    Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany;

    Biomolecular Food Technology, Technical University Muenchen, 85354 Freising, Germany;

    Plant Research International, Business Unit Genetics and Breeding,6700 AA, Wageningen, Netherlands;

    Food Chemistry, University Wuerzburg, 97074 Wuerzburg,Germany;

    Departamento de Bioquimica y Biologia, Campus Universitario de Rabanales, Universidad de Cordoba, 14071 Cordoba, Spain;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食用香料、香精;
  • 关键词

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