Up- and downregulation of Fragaria x ananassa O-methyltransferase: Impacts on Furanone and Phenylpropanoid metabolism

S. Lunkenbein, E.M.J. Salentijn, H. Coiner, M.J. Boone, F.A. Krens, W. Schwab

    Research output: Contribution to journalArticleAcademicpeer-review

    36 Citations (Scopus)

    Abstract

    A complex mixture of hundreds of substances determines strawberry (Fragariaxananassa) aroma, but only 15 volatiles are considered as key flavour compounds. Of these, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is regarded as the most important, but it is methylated further by FaOMT (Fragariaxananassa O-methyltransferase) to 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF) during the ripening process. It is shown here that transformation of strawberry with the FaOMT sequence in sense and antisense orientation, under the control of the cauliflower mosaic virus 35S promoter, resulted in a near total loss of DMMF, whereas the levels of the other volatiles remained unchanged. FaOMT repression also affected the ratio of feruloyl 1-O-ß-D-glucose and caffeoyl 1-O-ß-D-glucose, indicating a dual function of the enzyme in planta. Thus, FaOMT is involved in at least two different biochemical pathways in ripe strawberry fruit
    Original languageEnglish
    Pages (from-to)2445-2453
    JournalJournal of Experimental Botany
    Volume57
    Issue number10
    DOIs
    Publication statusPublished - 2006

    Keywords

    • strawberry fragaria-ananassa
    • flavor compounds
    • gene-expression
    • tomato fruit
    • molecular-biology
    • dna microarrays
    • messenger-rnas
    • cell-wall
    • identification
    • aroma

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