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Isolation, Expression, and Characterization of a 13-Hydroperoxide Lyase Gene from Olive Fruit Related to the Biosynthesis of the Main Virgin Olive Oil Aroma Compounds
- Padilla, Maria N., Hernandez, M. Luisa, Perez, Ana G., Sanz, Carlos, Martinez-Rivas, Jose M.
- Journal of agricultural and food chemistry 2010 v.58 no.9 pp. 5649–5657
- isolation, gene expression, hydroperoxides, lyases, genes, olives, Olea europaea, biosynthesis, olive oil, odor compounds, genomics
- A full-length cDNA clone (OepHPL) coding for hydroperoxide lyase was isolated from olive fruit (Olea europaea cv. Picual). The deduced amino acid sequence shows significant similarity to known plant hydroperoxide lyases and contains a N-terminal sequence that displays structural features of a chloroplast transit peptide. Genomic Southern blot analysis indicates that at least one copy of OepHPL is present in the olive genome. The recombinant hydroperoxide lyase was specific for 13-hydroperoxide derivatives of linolenic and linoleic acids but did not use 9-hydroperoxy isomers as substrates. Analyses of reaction products revealed that this enzyme produces primarily (Z)-hex-3-enal, which partially isomerizes to (E)-hex-2-enal, from 13-hydroperoxylinolenic acid and hexanal from 13-hydroperoxylinoleic acid. Expression levels were measured in different tissues of Picual and Arbequina varieties, including mesocarp and seed during development and ripening of olive fruits. The involvement of this olive hydroperoxide lyase gene in the biosynthesis of virgin olive oil aroma compounds is discussed.