Expression of alcohol acyltransferase is a potential determinant of fruit volatile ester variations in Capsicum,Plant Cell Reports

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Expression of alcohol acyltransferase is a potential determinant of fruit volatile ester variations in Capsicum
Plant Cell Reports ( IF 5.3 ) Pub Date : 2023-08-29 , DOI: 10.1007/s00299-023-03064-z
Sota Koeda _{1,

2} , Tomona Noda ₁ , Shinkai Hachisu ₁ , Akiha Kubo ₂ , Yasuto Tanaka ₂ , Hiroto Yamamoto ₁ , Sayaka Ozaki ₂ , Machiko Kinoshita ₂ , Kouki Ohno ₂ , Yoshiyuki Tanaka ₃ , Kenichi Tomi ₄ , Yusuke Kamiyoshihara _{5,

6}

Affiliation

Key message

The transcript level of alcohol acyltransferase 1 (AAT1) may be the main factor influencing the variations in volatile esters that characterizing the fruity/exotic aroma of pepper fruit.

Abstract

Volatile esters are key components for characterizing the fruity/exotic aroma of pepper (Capsicum spp.) fruit. In general, the volatile ester content in the fruit is the consequence of a delicate balance between their synthesis by alcohol acyltransferases (AATs) and degradation by carboxylesterases (CXEs). However, the precise role of these families of enzymes with regard to volatile ester content remains unexplored in Capsicum. In this study, we found that the volatile ester content was relatively low in C. annuum and much higher in C. chinense, particularly in pungent varieties. Additionally, fruits collected from multiple non-pungent C. chinense varieties, which harbor loss-of-function mutations in capsaicinoid biosynthetic genes, acyltransferase (Pun1), putative aminotransferase (pAMT), or putative ketoacyl-ACP reductase (CaKR1) were analyzed. The volatile ester contents of non-pungent C. chinense varieties (pamt/pamt) were equivalent to those of pungent varieties, but their levels were significantly lower in non-pungent NMCA30036 (pun1²/pun1²) and C. chinense (Cakr1/Cakr1) varieties. Multiple AAT-like sequences were identified from the pepper genome sequences, whereas only one CXE-like sequence was identified. Among these, AAT1, AAT2, and CXE1 were isolated from fruits of C. chinense and C. annuum. Gene expression analysis revealed that the AAT1 transcript level is a potential determinant of fruit volatile ester variations in Capsicum. Furthermore, enzymatic assays demonstrated that AAT1 is responsible for the biosynthesis of volatile esters in pepper fruit. Identification of a key gene for aroma biosynthesis in pepper fruit will provide a theoretical basis for the development of molecular tools for flavor improvement.

中文翻译：

醇酰基转移酶的表达是辣椒果实挥发性酯变异的潜在决定因素

关键信息

醇酰基转移酶1（AAT1 ）的转录水平可能是影响挥发性酯变化的主要因素，而挥发性酯是胡椒果香/异国香气的特征。

抽象的

挥发性酯是表征辣椒（ Capsicum spp.）果实的果香/异国香气的关键成分。一般来说，水果中的挥发性酯含量是醇酰基转移酶 (AAT) 合成与羧酸酯酶 (CXE) 降解之间微妙平衡的结果。然而，这些酶家族对于辣椒中挥发性酯含量的确切作用仍未被探索。在这项研究中，我们发现， C. annuum中的挥发性酯含量相对较低，而C. chinense中的挥发性酯含量则高得多，特别是在辛辣品种中。此外，还分析了从多个无刺激性的中华辣椒品种中采集的果实，这些品种在类辣椒素生物合成基因、酰基转移酶( Pun1 )、推定的转氨酶( pAMT ) 或推定的酮脂酰 ACP 还原酶( CaKR1 )中存在功能丧失突变。。非刺激性羊草品种 ( pamt / pamt ) 挥发性酯含量与刺激性品种相当，但非刺激性 NMCA30036 ( pun1 ² / pun1 ² ) 和羊草( Cakr1 / Cakr1）品种。从辣椒基因组序列中鉴定出多个AAT样序列，而仅鉴定出一种CXE样序列。其中，AAT1、AAT2和CXE1是从C. chinense和C. annuum的果实中分离得到的。基因表达分析表明，AAT1转录水平是辣椒果实挥发性酯变异的潜在决定因素。此外，酶测定表明 AAT1 负责辣椒果实中挥发性酯的生物合成。辣椒果实香气生物合成关键基因的鉴定将为开发风味改良分子工具提供理论基础。

更新日期：2023-08-29

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