A Novel Red Clover Hydroxycinnamoyl Transferase Has Enzymatic Activities Consistent with a Role in Phaselic Acid Biosynthesis

Abstract

Red clover (Trifolium pratense) leaves accumulate several mmol g 21 fresh weight of phaselic acid [2-O-(caffeoyl)-L-malate]. Postharvest oxidation of such o-diphenols to o-quinones by endogenous polyphenol oxidases prevents breakdown of forage protein during storage. Forage crops like alfalfa (Medicago sativa) lack both polyphenol oxidase and o-diphenols, and breakdown of their protein upon harvest and storage results in economic losses and release of excess nitrogen into the environment. Understanding how red clover synthesizes o-diphenols such as phaselic acid will help in the development of forage crops utilizing this natural system of protein protection. A possible pathway for phaselic acid biosynthesis predicts a hydroxycinnamoyl transferase (HCT) capable of forming caffeoyl and/or p-coumaroyl esters with malate. Genes encoding two distinct HCTs were identified in red clover. HCT1 shares more than 75% amino acid identity with a number of wellcharacterized shikimate O-HCTs implicated in monolignol biosynthesis. HCT2 shares only 34% amino acid sequence identity with HCT1 and has limited sequence identity to any previously identified HCT. Expression analyses indicate that HCT1 mRNA accumulates to 4-fold higher levels in stems than in leaves, whereas HCT2 mRNA accumulates to 10-fold higher levels in leaves than in stems. Activity assays of HCT1 and HCT2 proteins expressed in Escherichia coli indicate that HCT1 transfers caffeoyl or p-coumaroyl moieties from a coenzyme A-thiolester to shikimate but not malate, whereas HCT2 transfers caffeoyl or p-coumaroyl moieties from a coenzyme A-thiolester to malate but not shikimate. Together, these results indicate that HCT1 is involved in monolignol biosynthesis and HCT2 is a novel transferase likely involved in phaselic acid biosynthesis.In contrast to many other forage legumes (e.g. alfalfa [Medicago sativa]; Jones et al., 1995), red clover (Trifolium pratense) accumulates relatively high levels of the phenylpropanoid o-diphenol phaselic acid [2-O-(caffeoyl)-L-malic acid; hereafter referred to as caffeoylmalate or phaselic acid] in its leaves (Hatfield and Muck, 1999;Winters et al., 2008). In red clover, upon cellular disruption, phaselic acid and other o-diphenols are readily oxidized by a soluble polyphenol oxidase (PPO) to produce their corresponding o-quinones (Hatfield and Muck, 1999;Sullivan et al., 2004). The formation of such o-quinones by PPO, and the subsequent secondary reactions of these quinones, are most often associated with browning of fresh fruits and vegetables (Steffens et al., 1994), which has a negative impact on perceived quality. When preserved by ensiling, however, oxidation of o-diphenols by PPO in red clover prevents degradation of protein during storage (Sullivan et al., 2004;Sullivan and Hatfield, 2006). Although alfalfa lacks significant levels of both PPO activity and o-diphenol compounds in its leaves, red clover's natural system of protein protection has been transferred to this forage legume by expressing a red clover PPO transgene in al...

Novel Hydroxycinnamoyl-Coenzyme A Quinate Transferase Genes from Artichoke Are Involved in the Synthesis of Chlorogenic Acid

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A Structural Basis for the Biosynthesis of the Major Chlorogenic Acids Found in Coffee

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Molecular and Biochemical Basis for Stress-Induced Accumulation of Free and Boundp-Coumaraldehyde in Cucumber

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