The molecular and biochemical basis for varietal variation in sesquiterpene content in melon (Cucumis melo L.) rinds

Portnoy, Vitaly; Benyamini, Y.; Bar, Einat; Harel-Beja, Rotem; Gepstein, Shimon; Giovannoni, James J.; Schaffer, Arthur A.; Burger, Joseph; Tadmor, Yaakov; Lewinsohn, Efraim; Katzir, Nurit

doi:10.1007/s11103-008-9296-6

Cited by 76 publications

(65 citation statements)

References 60 publications

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“…In addition, this tool is being used more and more for the understanding of chemical diversity in crops (Kö llner et al, 2004;Portnoy et al, 2008), as well as improvement of traits in crops such as disease and pest resistance (Kappers et al, 2005;Schnee et al, 2006;Wu et al, 2006), enhanced and altered aroma formation (Lavy et al, 2002;Lewinsohn et al, 2001;Mahmoud and Croteau, 2001) and production of medicinal compounds (Wu et al, 2006). Most of the recent progress in this field has been summarized by Lü cker et al (2007).…”

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

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968

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

Self Cite

968

704

View full text Add to dashboard Cite

show abstract

“…The fruit flesh representative portion was immediately frozen in liquid nitrogen and kept at 280°C until extraction. Total RNA from 24 developing fruit mesocarp tissue samples (two genotypes 3 four developmental stages 3 three biological replicates) was extracted following the protocol described (Portnoy et al, 2008) and used to construct the strand-specific RNA sequencing library as described (Zhong et al, 2011). The barcoded libraries were pooled and sequenced on a single lane of the Illumina HiSeq 2000 sequencing system at the Cornell University core facility.…”

Section: Rna Sequencing Transcriptome Analysismentioning

confidence: 99%

Distinct Mechanisms of the ORANGE Protein in Controlling Carotenoid Flux

Chayut

Yuan

Ohali³

et al. 2016

Plant Physiol.

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113

109

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b-Carotene adds nutritious value and determines the color of many fruits, including melon (Cucumis melo). In melon mesocarp, b-carotene accumulation is governed by the Orange gene (CmOr) golden single-nucleotide polymorphism (SNP) through a yet to be discovered mechanism. In Arabidopsis (Arabidopsis thaliana), OR increases carotenoid levels by posttranscriptionally regulating phytoene synthase (PSY). Here, we identified a CmOr nonsense mutation (Cmor-lowb) that lowered fruit b-carotene levels with impaired chromoplast biogenesis. Cmor-lowb exerted a minimal effect on PSY transcripts but dramatically decreased PSY protein levels and enzymatic activity, leading to reduced carotenoid metabolic flux and accumulation. However, the golden SNP was discovered to not affect PSY protein levels and carotenoid metabolic flux in melon fruit, as shown by carotenoid and immunoblot analyses of selected melon genotypes and by using chemical pathway inhibitors. The high b-carotene accumulation in golden SNP melons was found to be due to a reduced further metabolism of b-carotene. This was revealed by genetic studies with double mutants including carotenoid isomerase (yofi), a carotenoid-isomerase nonsense mutant, which arrests the turnover of prolycopene. The yofi F2 segregants accumulated prolycopene independently of the golden SNP. Moreover, Cmor-lowb was found to inhibit chromoplast formation and chloroplast disintegration in fruits from 30 d after anthesis until ripening, suggesting that CmOr regulates the chloroplast-to-chromoplast transition. Taken together, our results demonstrate that CmOr is required to achieve PSY protein levels to maintain carotenoid biosynthesis metabolic flux but that the mechanism of the CmOr golden SNP involves an inhibited metabolism downstream of b-carotene to dramatically affect both carotenoid content and plastid fate.b-Carotene, a C-40 isoprenoid molecule, is the major source of vitamin A in the human diet (Maiani et al., 2009). Lack of dietary vitamin A is a common cause of premature death and child blindness in developing countries. b-Carotene is abundant in diverse edible plant tissues such as pumpkin (Cucurbita pepo) fruits, sweet potato (Ipomoea batatas) tubers, carrot (Daucus carota) roots, kale (Brassica oleracea) leaves, mango (Mangifera indica), and orange-fleshed melon (Cucumis melo) fruits (Howitt and Pogson, 2006;Yuan et al., 2015b). In green tissues, two b-carotene molecules are located in each PSII reaction center to facilitate electron transfer and to provide photoprotection by quenching singlet oxygen products (Telfer, 2002). In many fruits and flowers, b-carotene serves as a yellow-orange colorant and as a precursor for aromatic molecules to attract pollinators and seed dispersers (Walter and Strack, 2011).b-Carotene is a metabolite in the carotenoid biosynthesis pathway that receives its precursors from the plastid-localized methyl-erythritol phosphate pathway. Carotenoid biosynthesis starts with the condensation of two geranylgeranyl diphosphate molecules, yielding the color...

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“…Sesquiterpenes are a class of terpenes that consist of three isoprene units and have the molecular formula C 15 H 24 . Sesquiterpenes can form group-containing acyclic or ring [21] . Sesquiterpene accumulation lasted until the maturity of the fruit, causing the fragrance increased.…”

Section: Resultsmentioning

confidence: 99%

Stability Phenotypic Characters and The Scent of Gama Melon Parfum Cultivar

Maryanto

Ranis

Daryono

2015

IJPS

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AbstractParfume is one of the cosmetic product and its use is consistent. High prices of cosmetic product cause dependence on imported product. Innovative research is needed to reduce dependence on imported product. Melon is one of the potential horticultural crops to be developed in plant breeding. Gama Melon Parfum cultivars has strong of fragnant so its potentially to be used as parfume material.

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The molecular and biochemical basis for varietal variation in sesquiterpene content in melon (Cucumis melo L.) rinds

Cited by 76 publications

References 60 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

Distinct Mechanisms of the ORANGE Protein in Controlling Carotenoid Flux

Stability Phenotypic Characters and The Scent of Gama Melon Parfum Cultivar

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