Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 50, Pages 12244-12252Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf404085k
Keywords
Daucus carota; norisoprenoid; farnesylacetone; alpha-ionone; beta-ionone; carotenoid cleavage dioxygenase 1
Funding
- National Science Foundation [MCB-0950865]
- ARS [ARS-0425034, 813495] Funding Source: Federal RePORTER
Ask authors/readers for more resources
Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. The biosynthetic pathway to norisoprenoids in carrots (Daucus Carota L.) is still largely unknown. We found the volatile norisoprenoids farnesylacetone, alpha-ionone, and beta-ionone accumulated in Nairobi, Rothild, and Purple Haze cultivars but not in Yellowstone and Creme de Lite in a pattern reflecting their carotenoid content. A cDNA encoding a protein with carotenoid cleavage dioxygenase activity, DcCCD1, was identified in carrot and was overexpressed in Escherichia coli strains previously engineered to produce different carotenoids. The recombinant DcCCD1 enzyme cleaves cyclic carotenes to generate alpha- and beta-ionone. No cleavage products were found when DcCCD1 was co-expressed in E. coli strains accumulating non-cyclic carotenoids, such as phytoene or lycopene. Our results suggest a role for DcCCD1 in carrot flavor biosynthesis.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available