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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.
J Agric Food Chem. 2010 May 12; 58(9):5649-57.JA

Abstract

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.

Authors+Show Affiliations

Department of Physiology and Technology of Plant Products, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas (CSIC), Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20334343

Citation

Padilla, María N., et al. "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, vol. 58, no. 9, 2010, pp. 5649-57.
Padilla MN, Hernández ML, Pérez AG, et al. 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. J Agric Food Chem. 2010;58(9):5649-57.
Padilla, M. N., Hernández, M. L., Pérez, A. G., Sanz, C., & Martínez-Rivas, J. M. (2010). 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), 5649-57. https://doi.org/10.1021/jf9045396
Padilla MN, et al. 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. J Agric Food Chem. 2010 May 12;58(9):5649-57. PubMed PMID: 20334343.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Padilla,María N, AU - Hernández,M Luisa, AU - Pérez,Ana G, AU - Sanz,Carlos, AU - Martínez-Rivas,José M, PY - 2010/3/26/entrez PY - 2010/3/26/pubmed PY - 2010/8/7/medline SP - 5649 EP - 57 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 9 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20334343/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_ L2 - https://doi.org/10.1021/jf9045396 DB - PRIME DP - Unbound Medicine ER -