NON-SMOKY GLYCOSYLTRANSFERASE1 Prevents the Release of Smoky Aroma from Tomato Fruit
| Autor: | Henri van de Geest, Jules Beekwilder, Wouter Verkerke, Ric C. H. de Vos, Yury Tikunov, Antonio Granell, Mariska Nijenhuis-de Vries, Robert Hall, Adèle van Houwelingen, Caroline Labrie, Marcela Viquez Zamora, Arnaud G. Bovy, Jos Molthoff, José Luis Rambla, Justin J. J. van der Hooft, Silvia Presa |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
0106 biological sciences
Glycosylation Transcription Genetic Plant Science 01 natural sciences chemistry.chemical_compound Solanum lycopersicum Gene Expression Regulation Plant Chromosome Segregation Glycosides Phylogeny Research Articles Flavor Plant Proteins mass spectrometry 2. Zero hunger 0303 health sciences Phenylpropanoid biology food and beverages Ripening Plants Genetically Modified Salicylates small molecules volatiles Biochemistry Metabolome BIOS Applied Metabolic Systems Consumer Science & Intelligent Systems Genome Plant Genetic Markers odor Molecular Sequence Data Chromosomes Plant components 03 medical and health sciences BIOS Applied Bioinformatics Eugenol Humans gene Aroma 030304 developmental biology flavor Guaiacol Glycosyltransferases Cell Biology WUR GTB Teelt & Bedrijfssystemen biology.organism_classification Reverse genetics key enzyme Plant Breeding salicylic-acid chemistry Fruit Odorants Solanum biosynthesis Salicylic acid Chromatography Liquid 010606 plant biology & botany |
| Zdroj: | The Plant Cell, 25(8), 3067-3078 The Plant Cell 25 (2013) 8 |
| ISSN: | 1040-4651 |
| DOI: | 10.1105/tpc.113.114231 |
| Popis: | Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed "smoky." Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, is the major determinant of smoky aroma in cultivated tomato. using a combinatorial omics approach, we identified the non-smoky glycosyltransferase1 (NSGT1) gene. Expression of NSGT1 is induced during fruit ripening, and the encoded enzyme converts the cleavable diglycosides of the smoky-related phenylpropanoid volatiles into noncleavable triglycosides, thereby preventing their deglycosylation and release from tomato fruit upon tissue disruption. In an nsgt1/nsgt1 background, further glycosylation of phenylpropanoid volatile diglycosides does not occur, thereby enabling their cleavage and the release of corresponding volatiles. Using reverse genetics approaches, the NSGT1-mediated glycosylation was shown to be the molecular mechanism underlying the major quantitative trait locus for smoky aroma. Sensory trials with transgenic fruits, in which the inactive nsgt1 was complemented with the functional NSGT1, showed a significant and perceivable reduction in smoky aroma. NSGT1 may be used in a precision breeding strategy toward development of tomato fruits with distinct flavor phenotypes. |
| Databáze: | OpenAIRE |
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