2008
DOI: 10.1271/bbb.70404
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Purification and Characterization of β-Glucosidase Involved in the Emission of 2-Phenylethanol from Rose Flowers

Abstract: -Glucosidase was partially purified from Rosa 'HohJun' petals. The enzyme was highly specific for such -D-glucopyranosides as 2-phenylethyl -D-glucopyranoside. The optimal activity was observed at pH 6.0 and 35 C. The enzymes were composed with two proteins (160 and 155 kDa) by blue native-PAGE, and were classified in a family 1 glucosidase based on LC-MS/MS analyses.Key words: -glucosidase; Rosa 'Hoh-Jun'; petal; 2-phenylethyl -D-glucopyranoside; blue native-PAGE Such flower scent compounds as 2-phenylethanol… Show more

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Cited by 11 publications
(10 citation statements)
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“…Nevertheless, we cannot exclude the involvement of other mechanisms in controlling PAA/PEA production, for example, substrate availability (Dudareva et al 2000;Hendel-Rahmanim et al 2007) and glycosylation (Hayashi et al 2004). It is interesting to note that in Rosa damascena, PEA has been found as a glycoside conjugate in young flowers and its emission seems to involve b-glycosidase activity at later stages of development (Sakai et al 2008;Watanabe et al 2002). Yet, no b-glycosidase-like transcript with an expression pattern matching that of PEA emission could be identified in the R. hybrida EST and microarray expression databases developed by Guterman et al (2002) and Channlière et al (2002).…”
Section: Discussionmentioning
confidence: 91%
“…Nevertheless, we cannot exclude the involvement of other mechanisms in controlling PAA/PEA production, for example, substrate availability (Dudareva et al 2000;Hendel-Rahmanim et al 2007) and glycosylation (Hayashi et al 2004). It is interesting to note that in Rosa damascena, PEA has been found as a glycoside conjugate in young flowers and its emission seems to involve b-glycosidase activity at later stages of development (Sakai et al 2008;Watanabe et al 2002). Yet, no b-glycosidase-like transcript with an expression pattern matching that of PEA emission could be identified in the R. hybrida EST and microarray expression databases developed by Guterman et al (2002) and Channlière et al (2002).…”
Section: Discussionmentioning
confidence: 91%
“…In rose flowers, levels of phenylethyl alcohol glycosides decrease as the light period progresses, while the level of accumulated aglycones does not change (Oka et al, 1999 ; Sakai et al, 2008 ). In Nicotiana sylvestris, Nicotiana suaveolens (Loughrin et al, 1992 ), and Trifolium repens (Jakobsen and Christensen, 2002 ) flowers, on the other hand, levels of glycosylated phenylpropanoid scent compounds do not seem to change markedly during the day.…”
Section: Discussionmentioning
confidence: 99%
“…Levels of phenylethyl alcohol conjugates, as revealed in studies with rose flowers, decrease in parallel to bud development, as opposed to the free-form phenylethyl alcohol which is only present from anthesis onwards (Watanabe et al, 2001 ). Phenylethyl alcohol-β-D-glucopyranoside is believed to be the primary precursor for aglycone emission after petal unfurling in rose flowers (Watanabe et al, 2001 ; Hayashi et al, 2004 ; Sakai et al, 2008 ).…”
Section: Introductionmentioning
confidence: 99%
“…The main flavor component on the scent of rose flowers are -damascone and damascenone (Pal, 2013). Nevertheless, it is also known that characteristic odor of rose flowers came from 2-phenylethyl alcohol which being a principal component in rose water (Watanabe et al 2001;Sakai et al 2007;Sakai et al 2008;Kumar et al 2014;Gunes, 2005;Hirata et al 2016). Previous researches explained that bioactive molecule of 2phenylethyl alcohol inside rose flowers is in the form of 2-phenylethyl-D-glucopyranoside (Eikani et al 2005;Watanabe et al 2002).…”
Section: Introductionmentioning
confidence: 99%
“…2phenylethylalcohol. It was assumed that instead of the presence of -glucosidase inside the plant (Watanabe et al 2001;Sakai et al 2008), applying various pretreatment and extraction methods could hydrolyze the glycoside as well to produce 2-phenylethyl alcohol. Some efforts have been made to extract rose oil with higher quality, meaning that it has a high content of rose alcohol, but low or even free of ester, higher alkanes, and fat (Eikani et al 2005).…”
Section: Introductionmentioning
confidence: 99%