Functional Characterization of Enone Oxidoreductases from Strawberry and Tomato Fruit
作者:Dorothée Klein、Barbara Fink、Beate Arold、Wolfgang Eisenreich、Wilfried Schwab
DOI:10.1021/jf071055o
日期:2007.8.1
oxidoreductase, is a ripening-induced, negatively auxin-regulated enzyme that catalyzes the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), the key flavor compound in strawberry fruit by the reduction of the alpha,beta-unsaturated bond of the highly reactive precursor 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone (HMMF). Here we show that recombinant FaEO does not reduce the double bond of straight-chain
Fragaria x ananassa烯酮氧化还原酶(FaEO),先前被推定为醌氧化还原酶,是一种成熟诱导的,生长素调节性为负的酶,可催化4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)的形成),这是草莓果实中的关键风味化合物,可通过还原高反应性前体4-羟基-5-甲基-2-亚甲基-3(2H)-呋喃酮(HMMF)的α,β-不饱和键来实现。在这里,我们显示重组FaEO不会减少直链2链烯基或2链烯酮的双键,而是氢化了以前未知的在亚甲基官能团上取代的HMMF衍生物。由4-羟基-5-甲基-3(2H)-呋喃酮与许多醛和酮制备呋喃酮。新合成的芳香活性底物和产物的动力学数据与从拟南芥催化2-链烯的α,β-氢化的烯酮氧化还原酶获得的值相似。HMMF是草莓果实成熟过程中形成的FaEO底物,也可以通过HPLC-ESI-MSn在番茄和菠萝果实中检测到,当将d- [6-13C]-葡萄糖应用于果实时,HMMF