Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry (Fragaria ×ananassa)

Almeida, J. R. M. de; D'Amico, E.; Preuß, Anja; Carbone, Fabrizio; Vos, C. H. Ric De; Deiml, Bettina; Mourgues, F.; Perrotta, Gaetano; Fischer, Thilo C.; Bovy, Arnaud; Martens, Stefan; Rosati, Carlo

doi:10.1016/j.abb.2007.04.040

Cited by 209 publications

(219 citation statements)

References 49 publications

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“…Quantitative PCR (qPCR) was performed on a Real-Time PCR System (7300 Applied Biosystems, Foster City, CA, USA), with three technical replicates per sample. Gene expression was expressed relative to actin (AB116565) (Almeida et al, 2007;Schmittgen and Livak, 2008;Matsushita et al, 2016).…”

Section: Anthocyanin Measurementmentioning

confidence: 99%

Differential Anthocyanin Concentrations and Expression of Anthocyanin Biosynthesis Genes in Strawberry ‘Sachinoka’ during Fruit Ripening under High-temperature Stress

Okutsu

Matsushita

Ikeda

2018

ecb

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Section: Anthocyanin Measurementmentioning

confidence: 99%

Differential Anthocyanin Concentrations and Expression of Anthocyanin Biosynthesis Genes in Strawberry ‘Sachinoka’ during Fruit Ripening under High-temperature Stress

Okutsu

Matsushita

Ikeda

2018

ecb

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“…Knowledge of the underlying catalytic and regulatory mechanisms and their physiological roles would be of great biotechnological importance for the synthesis of bioactive secondary metabolites in vitro and for the metabolic engineering of crops with important agronomic traits through efficient breeding strategies Kristensen et al, 2005;Weis et al, 2008). Although the ubiquitous GT family has been intensively studied for many years (Gachon et al, 2005) and enzymes involved in the glucosylation of plant products such as anthocyanidins, flavonoids, terpenes, alcohols (Cheng et al, 1994;Almeida et al, 2007;Griesser et al, 2008aGriesser et al, , 2008bBönisch et al, 2014aBönisch et al, , 2014bOhgami et al, 2015), and plant hormones have been functionally characterized, little is actually known about the glucosylation of strawberry aroma chemicals.…”

mentioning

confidence: 99%

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

et al. 2016

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ORCID IDs: 0000-0002-7852-1194 (C.S.); 0000-0002-9753-3967 (W.S.).Strawberries emit hundreds of different volatiles, but only a dozen, including the key compound HDMF [4-hydroxy-2,5-dimethyl-3(2H)-furanone] contribute to the flavor of the fruit. However, during ripening, a considerable amount of HDMF is metabolized to the flavorless HDMF b-D-glucoside. Here, we functionally characterize nine ripening-related UGTs (UDPglucosyltransferases) in Fragaria that function in the glucosylation of volatile metabolites by comprehensive biochemical analyses. Some UGTs showed a rather broad substrate tolerance and glucosylated a range of aroma compounds in vitro, whereas others had a more limited substrate spectrum. The allelic UGT71K3a and b proteins and to a lesser extent UGT73B24, UGT71W2, and UGT73B23 catalyzed the glucosylation of HDMF and its structural homolog 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone. Site-directed mutagenesis to introduce single K458R, D445E, D343E, and V383A mutations and a double G433A/I434V mutation led to enhanced HDMF glucosylation activity compared to the wild-type enzymes. In contrast, a single mutation in the center of the plant secondary product glycosyltransferase box (A389V) reduced the enzymatic activity. Down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of HDMF-glucoside and a smaller decline in HDMF-glucoside-malonate compared with the level in control fruits. These results provide the foundation for improvement of strawberry flavor and the biotechnological production of HDMF-glucoside.

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“…SRG1 in Arabidopsis (Arabidopsis thaliana) is senescence related (Callard et al, 1996) and is a member of the Fe(II)/ ascorbate oxidase superfamily. Some members of this family have been shown to catalyze the oxidation of intermediates of the flavonoid pathway (Almeida et al, 2007). Ephrins are receptor protein-Tyr kinases and have been implicated in mediating developmental events in animals (Wilkinson, 2000).…”

Section: Candidate Genes Function In Anthocyanin Accumulationmentioning

confidence: 99%

Acylphloroglucinol biosynthesis in strawberry fruit

et al. 2015

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ORCID IDs: 0000-0001-6609-7034 (J.S.); 0000-0002-9753-3967 (W.S.).Phenolics have health-promoting properties and are a major group of metabolites in fruit crops. Through reverse genetic analysis of the functions of four ripening-related genes in the octoploid strawberry (Fragaria 3 ananassa), we discovered four acylphloroglucinol (APG)-glucosides as native Fragaria spp. fruit metabolites whose levels were differently regulated in the transgenic fruits. The biosynthesis of the APG aglycones was investigated by examination of the enzymatic properties of three recombinant Fragaria vesca chalcone synthase (FvCHS) proteins. CHS is involved in anthocyanin biosynthesis during ripening. The F. vesca enzymes readily catalyzed the condensation of two intermediates in branched-chain amino acid metabolism, isovaleryl-Coenzyme A (CoA) and isobutyryl-CoA, with three molecules of malonyl-CoA to form phlorisovalerophenone and phlorisobutyrophenone, respectively, and formed naringenin chalcone when 4-coumaroyl-CoA was used as starter molecule. Isovaleryl-CoA was the preferred starter substrate of FvCHS2-1. Suppression of CHS activity in both transient and stable CHSsilenced fruit resulted in a substantial decrease of APG glucosides and anthocyanins and enhanced levels of volatiles derived from branched-chain amino acids. The proposed APG pathway was confirmed by feeding isotopically labeled amino acids. Thus, Fragaria spp. plants have the capacity to synthesize pharmaceutically important APGs using dual functional CHS/ (phloriso)valerophenone synthases that are expressed during fruit ripening. Duplication and adaptive evolution of CHS is the most probable scenario and might be generally applicable to other plants. The results highlight that important promiscuous gene function may be missed when annotation relies solely on in silico analysis.

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Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry (Fragaria ×ananassa)

Cited by 209 publications

References 49 publications

Differential Anthocyanin Concentrations and Expression of Anthocyanin Biosynthesis Genes in Strawberry ‘Sachinoka’ during Fruit Ripening under High-temperature Stress

Differential Anthocyanin Concentrations and Expression of Anthocyanin Biosynthesis Genes in Strawberry ‘Sachinoka’ during Fruit Ripening under High-temperature Stress

Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit

Acylphloroglucinol biosynthesis in strawberry fruit

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