Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening
Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening
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桃果实成熟过程中脂肪酸途径香气形成相关基因的表达
DOI：
10.1021/jf100172e
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发表时间：
2010-05-26
影响因子：
6.1
通讯作者：
Chen, Kunsong
中科院分区：
文献类型：
--
作者：
Zhang, Bo;Shen, Ji-yuan;Chen, Kunsong
以桃树为研究对象，研究了桃树特征香气挥发物、香气前体脂肪酸水平的变化，以及脂氧合酶（LOX）、氢过氧化物裂解酶（HPL）、醇脱氢酶（ADH）、醇酰基转移酶（AAT）和脂肪酸去饱和酶（FAD）等相关基因的表达模式。,简历。玉露)果实在20°C下采后成熟。正己醛、(E)-2-己烯醛、(E)-2-己烯醇和(Z)-3-己烯醇的浓度随着果实成熟而降低，而乙酸(Z)-3-己烯酯、γ-己内酯、γ-八内酯、γ-癸内酯和δ-癸内酯的产量则随着果实成熟而增加。随着乙烯产量的增加，内酯呈现出明显的变化规律，其中γ-癸内酯是成熟后期的主要挥发性化合物。在LOX家族基因中，pplox2和pplox3最初的转录水平相对较高，随后随着果实成熟而下降，而pplox1和pplox4的转录水平则随着乙烯产量的积累而上调。在成熟过程中，ppphpl1、PpADH1、PpADH2和ppadh3的表达呈相似的下降趋势。ppaat1的表达量在采后成熟的前2天呈快速上升趋势，随后逐渐下降。随着果实成熟，多不饱和亚油酸和亚麻酸含量增加，饱和棕榈酸含量呈下降趋势。不饱和脂肪酸水平升高与ppfad1和ppfad2表达升高密切相关。讨论了基因表达变化对香气挥发性产生的影响。
Changes in characteristic aroma volatiles, levels of fatty acids as aroma precursors, and expression patterns of related genes, including lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), alcohol acyltransferase (AAT), and fatty acid desaturase (FAD), were studied in peach (Prunus persica L. Batsch., cv. Yulu) fruit during postharvest ripening at 20 °C. Concentrations ofn-hexanal, (E)-2-hexenal, (E)-2-hexenol, and (Z)-3-hexenol decreased, whereas the production of (Z)-3-hexenyl acetate, γ-hexalactone, γ-octalactone, γ-decalactone, and δ-decalactone increased with fruit ripening. Lactones showed a clear pattern concomitant with the climacteric rise in ethylene production, with γ-decalactone being the principal volatile compound at the late ripening stage. Of the LOX family genes,PpLOX2andPpLOX3had relatively high transcript levels initially followed by a decline with fruit ripening, while levels ofPpLOX1andPpLOX4transcripts were upregulated by accumulated ethylene production. Expression ofPpHPL1,PpADH1,PpADH2, andPpADH3showed similar decreasing patterns during ripening. Expression levels ofPpAAT1showed a rapid increase during the first 2 days of postharvest ripening followed by a gradual decrease. Contents of polyunsaturated linoleic and linolenic acids increased, and saturated palmitic acid levels tended to decline as the fruit ripened. The increased levels of unsaturated fatty acids closely paralleled increasing expression ofPpFAD1andPpFAD2. The significance of gene expression changes in relation to aroma volatile production is discussed.