+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves



Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves



Journal of Agricultural and Food Chemistry 53(5): 1648-1655



Most of the volatile compounds responsible for the "green" notes to the aroma of fruits and vegetables are produced by the degradation of polyunsaturated fatty acids through the lipoxygenase pathway. The most determinant steps of this pathway are the peroxidation of free linoleic or linolenic acid by the action of lipoxygenase and then the lysis of the resulting hydroperoxides through a reaction catalyzed by the hydroperoxide lyase. This work analyzes the impact of the depletion of these enzymes on the volatile composition of leaves from potato plants. A characterization of the volatile profiles of the different potato mutants, a study of the metabolism of radiolabeled linoleic acid, and a determination of lipoxygenase activity have been carried out. The depletion of hydroperoxide lyase induced an increase in the lipoxygenase activity and the content of C5 volatiles, whereas the lipoxygenase silencing caused a severe decrease in the amount of volatiles produced by the leaves and always in the intensity of their aroma. The changes in the sensory evaluation of leaf aroma, as correlated to depletion of the two enzymes, have been investigated. The perspectives of producing vegetable products with a modified aroma by genetic engineering are discussed in light of the statistical results.

(PDF emailed within 0-6 h: $19.90)

Accession: 004440202

Download citation: RISBibTeXText

PMID: 15740054

DOI: 10.1021/jf040331l


Related references

Biogeneration of green odor emitted by green leaves--on HPO lyase and relationship of LOX-HPO lyase activities to environmental stimuli. Physiology biochemistry and molecular biology of plant lipids 249, 1997

An Enzymatic Conversion of Lipoxygenase Products by a Hydroperoxide Lyase in Blue-Green Algae (Oscillatoria sp.). Plant Physiology 91(4): 1280-1287, 1989

A simple and efficient system for green note compound biogenesis by use of certain lipoxygenase and hydroperoxide lyase sources. Journal of Agricultural and Food Chemistry 53(17): 6877-6882, 2005

C6-volatiles in homogenates from green leaves: localization of hydroperoxide lyase activity. Lebensmittel Wissenschaft Technologie = Food science technology9(2): 152-155, 1986

Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase. Applied Microbiology and Biotechnology 93(1): 159-168, 2012

6 carbon volatiles in homogenates from green leaves localization of hydroperoxide lyase activity. Lebensmittel-Wissenschaft & Technologie 19(2): 152-155, 1986

Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant. Journal of Agricultural and Food Chemistry 54(21): 8199-8205, 2006

Sugar beet leaves as new source of hydroperoxide lyase in a bioprocess producing green-note aldehydes. Biotechnology Letters 30(6): 1115-1119, 2008

Enzymic oxygenative-cleavage reaction of linolenic acid in leaves--chloroplastic lipoxygenase and fatty acid hydroperoxide lyase in tea leaves. Metabolism structure and function of plant lipids edited by Paul K Stumpf J Brian Mudd and W David Nes: 398, 1987

C12 derivatives of the hydroperoxide lyase pathway are produced by product recycling through lipoxygenase-2 in Nicotiana attenuata leaves. New Phytologist 191(4): 1054-1068, 2011

Odor characterization of green tea by multivariate analysis of sensory data studies on objective evaluation of odor of green tea part ii. Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 38(4): 309-315, 1991

Prevention and/or recovery effects by green odor(s) on fatigue and green-odor-responsible brain regions as revealed by PET. Chemical Senses 30 Suppl 1: I268-I269, 2005

Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism. Current Opinion in Plant Biology 9(3): 274-280, 2006

Purification and properties of fatty acid hydroperoxide lyase from green bell pepper fruits. Plant & Cell Physiology 36(1): 147-156, 1995

Olive Recombinant Hydroperoxide Lyase, an Efficient Biocatalyst for Synthesis of Green Leaf Volatiles. Applied Biochemistry and Biotechnology 179(4): 671-683, 2016