+ 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

Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds



Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds



Journal of Agricultural and Food Chemistry 58(9): 5649-5657



A full-length cDNA clone (OepHPL) coding for hydroperoxide lyase was isolated from olive fruit ( Olea europaea cv. Picual). The deduced amino acid sequence shows significant similarity to known plant hydroperoxide lyases and contains a N-terminal sequence that displays structural features of a chloroplast transit peptide. Genomic Southern blot analysis indicates that at least one copy of OepHPL is present in the olive genome. The recombinant hydroperoxide lyase was specific for 13-hydroperoxide derivatives of linolenic and linoleic acids but did not use 9-hydroperoxy isomers as substrates. Analyses of reaction products revealed that this enzyme produces primarily (Z)-hex-3-enal, which partially isomerizes to (E)-hex-2-enal, from 13-hydroperoxylinolenic acid and hexanal from 13-hydroperoxylinoleic acid. Expression levels were measured in different tissues of Picual and Arbequina varieties, including mesocarp and seed during development and ripening of olive fruits. The involvement of this olive hydroperoxide lyase gene in the biosynthesis of virgin olive oil aroma compounds is discussed.

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

Accession: 054016352

Download citation: RISBibTeXText

PMID: 20334343

DOI: 10.1021/jf9045396


Related references

Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis. Journal of Agricultural and Food Chemistry 55(15): 6309-6313, 2007

"Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". Food Research International 111: 220-228, 2018

Functional characterization of two 13-lipoxygenase genes from olive fruit in relation to the biosynthesis of volatile compounds of virgin olive oil. Journal of Agricultural and Food Chemistry 57(19): 9097-9107, 2010

Characterization of olive ripeness by green aroma compounds of virgin olive oil. Journal of Agricultural & Food Chemistry 46(3): 1116-1122, March, 1998

Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics. Journal of Agricultural and Food Chemistry 57(17): 7983-7988, 2009

The effect of olive fruit stoning on virgin olive oil aroma. Grasas y Aceites Sevilla 55(2): 174-179, 2004

Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour & Fragrance Journal 11(3): 171-178, 1996

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors. European Journal of Lipid Science and Technology 113(6): 692-707, 2011

Effect of the time of exposure to the air contact of olive pastes during mechanical extraction process on the volatile and phenolic compounds of virgin olive oil. Innovation in virgin olive oil processing. Rivista Italiana delle Sostanze Grasse 79(12): 439-441, 2002

Effect of the blanching process and olive fruit temperature at milling on the biosynthesis of olive oil aroma. Zeitschrift fur Lebensmittel Untersuchung und Forschung A European food research and technology 224(1): 11-17, 2006

Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils. Journal Of Agricultural & Food Chemistry. 46(2): 648-653,., 1998

Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils. Journal Of Agricultural & Food Chemistry. 46(2): 648-653,., 1998

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobranosa cultivars using GCO and GCGCToFMS. Food Research International 54(2): 1979-1986, 2013

The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar. Journal of the American Oil Chemists Society 92(10): 1421-1428, 2015

The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase. Journal of Agricultural and Food Chemistry 47(3): 809-812, 1999