A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine
A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine
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DOI：
10.1111/nph.14139
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发表时间：
2017-01-01
期刊：
影响因子：
9.4
通讯作者：
Navrot, Nicolas
中科院分区：
文献类型：
--
作者：
Ilc, Tina;Halter, David;Navrot, Nicolas
单萜是食品和饮料（包括葡萄酒）香气的重要成分。在葡萄酒中的单萜中，葡萄酒内酯具有最强烈的气味。它被认为是在葡萄酒成熟过程中通过酸催化环化（E）-8-羧基芳樟醇形成的。它在葡萄酒中只达到非常低的浓度，但其极低的气味检测阈值使其成为一个重要的香气化合物，使用LC-MS/MS，我们在这里显示，（E）-8-羧基芳樟醇含量与葡萄酒内酯含量相关，并估计葡萄酒内酯从（E）-8-羧基芳樟醇形成非常缓慢的动力学常数。我们表明，（E）-8-羧基芳樟醇是积累作为葡萄糖苷（葡萄属酿酒葡萄）浆果和在成熟浆果中最高表达的细胞色素P450酶之一，CYP 76 F14，我们对雷司令9号琼瑶红葡萄藤后代中（E）-8-羧基芳樟醇的分析表明，CYP 76 F14基因与我们的数据支持CYP 76 F14作为葡萄浆果中主要的（E）-8-羧基芳樟醇合成酶的作用，以及（E）-8-羧基芳樟醇作为葡萄酒内酯前体的作用，为葡萄酒和葡萄香气代谢提供了新的见解，以及食品和香料研究和生产的新方法。
Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to form via acid-catalyzed cyclization of (E)-8-carboxylinalool during wine maturation. It only reaches very low concentrations in wine but its extremely low odor detection threshold makes it an important aroma compound.Using LC-MS/MS, we show here that the (E)-8-carboxylinalool content in wines correlates with their wine lactone content and estimate the kinetic constant for the very slow formation of wine lactone from (E)-8-carboxylinalool. We show that (E)-8-carboxylinalool is accumulated as a glycoside in grape (Vitis vinifera) berries and that one of the cytochrome P450 enzymes most highly expressed in maturing berries, CYP76F14, efficiently oxidizes linalool to (E)-8-carboxylinalool.Our analysis of (E)-8-carboxylinalool in Riesling 9 Gewurztraminer grapevine progeny established that the CYP76F14 gene co-locates with a quantitative trait locus for (E)-8carboxylinalool content in grape berries.Our data support the role of CYP76F14 as the major (E)-8-carboxylinalool synthase in grape berries and the role of (E)-8-carboxylinalool as a precursor to wine lactone in wine, providing new insights into wine and grape aroma metabolism, and new methods for food and aroma research and production.