Cloning and Characterization of Limonoid Glucosyltransferase from Kinnow mandarin (Citrus reticulata Blanco)

Arora, Sumedha; Mohanpuria, Prashant; Sidhu, G. S.; Yadav, Inderjit Singh; Kumari, Vandna

doi:10.17113/ftb.56.02.18.5349

Cited by 13 publications

(10 citation statements)

References 29 publications

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“…During the juicing process, the precursors NARL and LARL are converted to the bitter nomilin and limonin, respectively, under the acidic condition (pH < 6.5) accelerated with the aid of limonoid D-ring lactone hydrolase (LLH) when the membranous sacs are ruptured [24,37]. The conversion of LARL to limonin can also occur naturally under acidic conditions when citrus fruits are young or when the fruits encounter freezing or mechanical damage [39,40]. The gradual conversion of the non-bitter precursors to the bitter limonoids is known as the process of delayed bitterness.…”

Section: Citlgtsmentioning

confidence: 99%

“…There are two forms of limonoid in citrus fruits and seeds, the bitter aglycones and non-bitter glucosides [40]. Limonoid aglycones are partly converted to the limonoid glucosides during fruit maturation [41], and soluble limonin glucoside is the predominant limonoid glucoside in citrus juice [42].…”

Section: Citlgtsmentioning

confidence: 99%

“…In citrus seeds, there exists the only natural repository of limonoid aglycones, where aglycone and glucoside of nomilin exceed those of limonin in concentration [43,44]. The conversion of aglycone of limonoids to glucoside of limonoids is catalyzed by limonoid glycosyltransferase (LGT) during citrus fruit maturation as natural debittering; specifically, LGT converts nomilin and LARL to nomilin glucoside and limonin glucoside, respectively [40].…”

Section: Citlgtsmentioning

confidence: 99%

“…Researchers have made progress on isolation and characterization of LGT genes from citrus species including satsuma mandarin (C. unshiu) and navel orange (C. sinensis) [39,45], Kinnow mandarin (C. reticulata) [40], sweet lime (C. limettioides), grapefruit (C. paradisi), and sour orange (C. aurantium) [26].…”

Section: Citlgtsmentioning

confidence: 99%

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Citrus Taste Modification Potentials by Genetic Engineering

Tan

et al. 2019

IJMS

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Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and limonin. The extremely sour and acidic also negatively affects the sensory quality of citrus products. Citrus breeding programs have developed different strategies to improve citrus quality and a wealth of studies have aimed to uncover the genetic and biochemical basis of citrus flavor. In this minireview, we outline the major genes characterized to be involved in pathways shaping the sweet, bitter, or sour taste in citrus, and discuss briefly about the possible approaches to modify citrus taste by genetic engineering.

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Section: Citlgtsmentioning

confidence: 99%

Section: Citlgtsmentioning

confidence: 99%

Section: Citlgtsmentioning

confidence: 99%

Section: Citlgtsmentioning

confidence: 99%

See 2 more Smart Citations

Citrus Taste Modification Potentials by Genetic Engineering

Tan

et al. 2019

IJMS

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“…The effects of the volatile oil of C. reticulata has been studied against Saccharomyces cerevisiae [18], pathogenic fungi, Penicilliums larvae, Schistosoma mansion, Aspergillus flavus, and other microorganisms [19][20][21][22][23][24]. The volatile oil of C. reticulata also demonstrates the anticancer activity [25][26][27]. The present paper describes the neuropharmacological Activities of methanolic and aqueous extracts of Citrus reticulata (Rutaceae) fruit peels of the essential oil of the fruit peel of C. reticulata of Tripoli region.…”

Section: Am J Biomed Sci and Resmentioning

confidence: 99%

Evaluation of Neuropharmacological Activities of Methanolic and Aqueous Extracts of Citrus Reticulata (Rutaceae) Fruit Peels

Gbaj

Sadawe

Meiqal

et al. 2019

AJBSR

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Limonoids isolated from Chisocheton ceramicus Miq. and the antiadipogenic mechanism of action of ceramicine B

Bailly

2024

Archiv der Pharmazie

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Different types of limonoids have been isolated from plants of the Chisocheton genus, notably from the species Chisocheton ceramicus Miq. which is largely distributed in the Indonesian archipelago and Malaysia region. A variety of natural products have been found in the bark of the tree and characterized as antimicrobial and/or antiproliferative agents. The isolated limonoids include chisomicines A–E, proceranolide, and a few other compounds. A focus is made on a large series of limonoids designated ceramicines A to Z including derivatives with antiparasitic activities, antioxidant, antimelanogenic, and antiproliferative effects and/or acting as regulators of lipogenesis. The lead compound in the series is ceramicine B functioning as a potent inhibitor of lipid droplet accumulation (LDA). Extracts from Chisocheton ceramicus and ceramicines have shown anti‐LDA effects, with little or no cytotoxic effects. Ceramicine B is the most active compound functioning as a regulator of lipid storage in cells and tissues. Ceramicine B is a transcriptional repressor of peroxisome proliferator‐activated receptor γ (PPARγ) and an inhibitor of phosphorylation of the transcription factor FoxO1, acting via an upstream molecular target. Targeting of glycogen synthase kinase‐3β is proposed, based on the analogy with structurally related limonoids known to target this enzyme, and supported by a molecular docking analysis. The target and pathway implicated in ceramicine B activity are discussed. The analysis shed light on ceramicine B as a natural product precursor for the design of novel compounds capable of reducing LDA in cells and of potential interest for the treatment of obesity, liver diseases, and other pathologies.

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Cloning and Characterization of Limonoid Glucosyltransferase from Kinnow mandarin (Citrus reticulata Blanco)

Cited by 13 publications

References 29 publications

Citrus Taste Modification Potentials by Genetic Engineering

Citrus Taste Modification Potentials by Genetic Engineering

Evaluation of Neuropharmacological Activities of Methanolic and Aqueous Extracts of Citrus Reticulata (Rutaceae) Fruit Peels

Limonoids isolated from Chisocheton ceramicus Miq. and the antiadipogenic mechanism of action of ceramicine B

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