An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil
| Autor: | Ana G. Pérez, Lourdes García-Vico, Rosario Sánchez, Carlos Sanz |
|---|---|
| Přispěvatelé: | Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0301 basic medicine Physiology Decarboxylation Chemical structure Clinical Biochemistry phenolic compounds aromatic aldehyde synthase 01 natural sciences Biochemistry Article 03 medical and health sciences chemistry.chemical_compound Oleuropein Aromatic aldehyde synthase Virgin olive oil Hydroxytyrosol Phosphofructokinase 2 Food science Olea europaea Molecular Biology olive fruit chemistry.chemical_classification Olive fruit ATP synthase biology lcsh:RM1-950 food and beverages Ripening Cell Biology Quality Phenolic compounds lcsh:Therapeutics. Pharmacology 030104 developmental biology Enzyme chemistry virgin olive oil quality biology.protein hydroxytyrosol 010606 plant biology & botany |
| Zdroj: | Antioxidants Digital.CSIC. Repositorio Institucional del CSIC instname Volume 8 Issue 9 Antioxidants, Vol 8, Iss 9, p 352 (2019) |
| ISSN: | 2076-3921 |
| Popis: | The phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its chemical structure. Hydroxytyrosol-containing molecules are those that exhibit the most important biological activities in virgin olive oil. In this regard, we identified an aromatic aldehyde synthase gene (OeAAS) from an olive transcriptome, which was synthesized, expressed in Eschrichia coli, and purified its encoded protein. The recombinant OeAAS is a bifunctional enzyme catalyzing decarboxylation and amine-oxidation reactions in a single step. OeAAS displays strict substrate specificity for l-DOPA to form 2,4-dihydroxyphenylacetaldehyde, the immediate precursor of hydroxytyrosol. In addition to the biochemical characterization of the enzyme, the expression analysis carried out in different olive cultivars and ripening stages indicate that OeAAS gene is temporally regulated in a cultivar-dependent manner. High correlation coefficients were found between OeAAS expression levels and the phenolic content of olive fruits and oils, which supports a key role for OeAAS in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil. This research was funded by the research project AGL2015-67652-R from the ‘Programa Estatal de I+D+i Orientada a los Retos de la Sociedad’ funded by the Government of Spain. |
| Databáze: | OpenAIRE |
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