期刊
FOOD CHEMISTRY
卷 342, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128322
关键词
Carotenoid; Citrus fruit; Coloration; Gene expression; Xanthophyll acyl-transferase; Esterification; Ripening; Sweet orange
资金
- Ministry of Science, Innovation and Universities, Spanish Government [RTI2018-095131-B-I00]
- Generalitat Valenciana [FDEGENT/2018/007]
- Eurocaroten (COST_Action) [CA15136]
- CaRed (Spanish Carotenoid Network) [BIO2017-90877-REDT]
This study identified the PYP/XES gene family in Citrus for the first time, showing their involvement in xanthophyll esterification in citrus fruit tissues and their influence on carotenoid accumulation and fruit pigmentation.
In orange-pigmented citrus fruits, the xanthophyll esters are the predominant carotenoids, but their biosynthetic origin is currently unknown. In this work, seven PYP/XES (Pale Yellow Petal/ Xanthophyll esterase) genes were identified in Citrus genomes, but only PYP1-4 and 6 contained the structural domains essential for activity. The PYP/XES expression profiles in sweet orange and in other Citrus species such as lemon, mandarin and pummelo with marked differences in fruit pigmentation and content of xanthophylls esters, showed the upregulation of PYP1,2 and 6 genes during ripening only in orange-pigmented fruits. Moreover, transcript levels of PYP1, 2 and 6 genes in peel and pulp of sweet orange were accompanied by the accumulation of xanthophyll esters during ripening. This work reports for the first time the PYP/XES gene family in Citrus and strongly suggests its involvement in xanthophyll esterification in citrus fruit tissues and its influence in carotenoid accumulation and fruit pigmentation.
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