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Identification and Characterization of Terpene Synthases Potentially Involved in the Formation of Volatile Terpenes in Carrot (Daucus carota L.) Roots
- Yahyaa, Mosaab, Tholl, Dorothea, Cormier, Guy, Jensen, Roderick, Simon, Philipp W., Ibdah, Mwafaq
- Journal of agricultural and food chemistry 2015 v.63 no.19 pp. 4870-4878
- Daucus carota, biosynthesis, carrots, cultivars, enzymes, flavor, functional foods, gene expression, genes, geraniol, odors, roots, sesquiterpenoids, transcription (genetics), volatile organic compounds
- Plants produce an excess of volatile organic compounds, which are important in determining the quality and nutraceutical properties of fruit and root crops, including the taste and aroma of carrots (Daucus carota L.). A combined chemical, biochemical, and molecular study was conducted to evaluate the differential accumulation of volatile terpenes in a diverse collection of fresh carrots (D. carota L.). Here, we report on a transcriptome-based identification and functional characterization of two carrot terpene synthases, the sesquiterpene synthase, DcTPS1, and the monoterpene synthase, DcTPS2. Recombinant DcTPS1 protein produces mainly (E)-beta-caryophyllene, the predominant sesquiterpene in carrot roots, and a-humulene, while recombinant DcTPS2 functions as a monoterpene synthase with geraniol as the main product Both genes are differentially transcribed in different cultivars and during carrot root development. Our results suggest a role for DcTPS genes in Carrot aroma biosynthesis.