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(Fa
EO),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(H
DMF)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Fa
EO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Fa
EO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