Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (<i>Camellia sinensis</i>) Withering

Wang, Jingming; Zhang, Na; Zhao, Minyue; Jing, Tingting; Jianhui, Jin; Wu, Bin; Wan, Xiaochun; Schwab, Wilfried; Song, Chuankui

doi:10.1021/acs.jafc.9b07578

Cited by 59 publications

(42 citation statements)

References 30 publications

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“…In plants, carotenoids are mainly degraded by the CCD pathway. CCDs can specifically recognize the double bond on the carotenoid structure, thereby cleaving the carotenoids to produce diverse apocarotenoids (Kohlen et al, 2012;Wang et al, 2020). In 1997, the first VP14 gene encoding CCDs in plants was isolated from an abscisic acid-deficient maize mutant (Schwartz et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

“…However, homologous CCD from different species differed in the type of cleavage substrates. For example, CsCCD4 from C. sinensis can cleave b-carotene (Wang et al, 2020). In citrus, CitCCD4 can use bcryptoxanthin and zeaxanthin as substrates for the cleavage reaction (Gang et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…NCED mainly uses 9-cisepoxycarotenoids as substrates to generate the plant hormone abscisic acid (Toh et al, 2008). Meanwhile, CCD can use a variety of carotenoids as substrates to produce various apocarotenoids, including aromatic substances, and plant growth regulators (Baldermann et al, 2010;Kohlen et al, 2012;Wang et al, 2020). The association between carotenoid accumulation and CCDs in plants has been reported (Gao et al, 2020;Gonzalez-Jorge et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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DcCCD4 catalyzes the degradation of α‐carotene and β‐carotene to affect carotenoid accumulation and taproot color in carrot

Deng

Liu

et al. 2021

The Plant Journal

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Carotenoids are important natural pigments that give bright colors to plants. The difference in the accumulation of carotenoids is one of the key factors in the formation of various colors in carrot taproots. Carotenoid cleavage dioxygenases (CCDs), including CCD and 9-cis epoxycarotenoid dioxygenase, are the main enzymes involved in the cleavage of carotenoids in plants. Seven CCD genes have been annotated from the carrot genome. In this study, through expression analysis, we found that the expression level of DcCCD4 was significantly higher in the taproot of white carrot (low carotenoid content) than orange carrot (high carotenoid content). The overexpression of DcCCD4 in orange carrots caused the taproot color to be pale yellow, and the contents of aand b-carotene decreased sharply. Mutant carrot with loss of DcCCD4 function exhibited yellow color (the taproot of the control carrot was white). The accumulation of b-carotene was also detected in taproot. Functional analysis of the DcCCD4 enzyme in vitro showed that it was able to cleave aand b-carotene at the 9, 10 (9 0 , 10 0 ) double bonds. In addition, the number of colored chromoplasts in the taproot cells of transgenic carrots overexpressing DcCCD4 was significantly reduced compared with that in normal orange carrots. Results showed that DcCCD4 affects the accumulation of carotenoids through cleavage of aand b-carotene in carrot taproot.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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DcCCD4 catalyzes the degradation of α‐carotene and β‐carotene to affect carotenoid accumulation and taproot color in carrot

Deng

Liu

et al. 2021

The Plant Journal

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“…Among stone fruits, in the plum (Prunus domestica), SPME-GC-MS analysis of the VOCs revealed that β-ionone is one of the characteristic odor active compounds in fresh plums, with concentrations far above the odor threshold [20,46]. The carotenoid-derived volatile β-ionone plays an essential role in forming green and black tea flavors due to its low odor threshold [47]. Moreover, this volatile, together with other VOCs, e.g., linalool and eugenol, contributes to the "spicy" character of hops (Humulus lupulus L.), which is considered to be a desirable attribute in beer, associated with "noble" hop aroma [48] (Figure 3).…”

Section: Occurrence Of β-Iononementioning

confidence: 99%

β-Ionone: Its Occurrence and Biological Function and Metabolic Engineering

Paparella

Shaltiel-Harpaza

Ibdah

2021

Plants

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β-Ionone is a natural plant volatile compound, and it is the 9,10 and 9’,10’ cleavage product of β-carotene by the carotenoid cleavage dioxygenase. β-Ionone is widely distributed in flowers, fruits, and vegetables. β-Ionone and other apocarotenoids comprise flavors, aromas, pigments, growth regulators, and defense compounds; serve as ecological cues; have roles as insect attractants or repellants, and have antibacterial and fungicidal properties. In recent years, β-ionone has also received increased attention from the biomedical community for its potential as an anticancer treatment and for other human health benefits. However, β-ionone is typically produced at relatively low levels in plants. Thus, expressing plant biosynthetic pathway genes in microbial hosts and engineering the metabolic pathway/host to increase metabolite production is an appealing alternative. In the present review, we discuss β-ionone occurrence, the biological activities of β-ionone, emphasizing insect attractant/repellant activities, and the current strategies and achievements used to reconstruct enzyme pathways in microorganisms in an effort to to attain higher amounts of the desired β-ionone.

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“…43 This difference may be due to the oxidative degradation of ROS and o-quinone to produce aromatic substances, such as black tea key aroma ⊎-ionone with violet aroma and linalool with floral, woody, and citrusy odor. 75 Although there is no direct evidence that volatile substances in fresh leaves increase under DS, some studies have shown that drought is conducive to improving the taste and flavor of tea. 76 Furthermore, it has been reported that a decrease in soil water content can increase the total amount of volatile compounds in flowers and change the aroma components.…”

Section: Effects Of Catechin On the Quality Of Black Tea Under Drought Stressmentioning

confidence: 99%

Research progress on the response of tea catechins to drought stress

Zhang

Shao

et al. 2021

J Sci Food Agric

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Drought stress (DS) is the most important abiotic stress affecting yield and quality of tea worldwide. DS causes oxidative stress to cells due to the accumulation of reactive oxygen species (ROS). As non-enzymatic antioxidants, tea catechins can scavenge excess ROS in response to DS. Further, catechin accumulation contributes to the formation of oxidative polymerization products (e.g. theaflavins and thearubigins) that improve the quality of black tea. However, there are no systematic reports on the response of tea catechins to DS. First, we reviewed the available literature on the response of tea plants to DS. Second, we summarized the current knowledge of ROS production in tea leaves under DS and typical antioxidant response mechanisms. Third, we conducted a detailed review of the changes in catechin levels in tea under different drought conditions. We found that the total amounts of catechin and o-quinone increased under DS conditions. We propose that the possible mechanisms underlying tea catechin accumulation under DS conditions include (i) autotrophic formation of o-quinone, (ii) polymerization of proanthocyanidins that directly scavenge excess ROS, and (iii) formation of metal ion complexes and by influencing the antioxidant systems that indirectly eliminate excess ROS. Finally, we discuss ways of potentially improving black tea quality using drought before picking in the summer/fall dry season. In summary, we mainly discuss the antioxidant mechanisms of tea catechins under DS and the possibility of using drought to improve black tea quality. Our review provides a theoretical basis for the production of high-quality black tea under DS conditions.

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Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering

Cited by 59 publications

References 30 publications

DcCCD4 catalyzes the degradation of α‐carotene and β‐carotene to affect carotenoid accumulation and taproot color in carrot

DcCCD4 catalyzes the degradation of α‐carotene and β‐carotene to affect carotenoid accumulation and taproot color in carrot

β-Ionone: Its Occurrence and Biological Function and Metabolic Engineering

Research progress on the response of tea catechins to drought stress

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