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Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties Affect gamma-Decalactone Production(1)

文献类型： 外文期刊

作者： Peng, Bin 1 ; Yu, Mingliang 1 ; Zhang, Binbin 1 ; Xu, Jianlan 1 ; Ma, Ruijuan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Pomol, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China

期刊名称：PLANT PHYSIOLOGY （ 影响因子：8.34； 五年影响因子：8.972 ）

ISSN： 0032-0889

年卷期： 2020 年 182 卷 4 期

页码：

收录情况： SCI

摘要： Aroma contributes to the unique flavors of fruits and is important for fruit quality evaluation. Among the many volatiles in peach (Prunus persica) fruits, gamma-decalactone has the greatest contribution to the characteristic peach aroma. Some peach cultivars have gamma-decalactone contents that are too low to detect. Comparison of the transcriptomes and metabolomes of a high-aroma cultivar, Fenghuayulu, and a low-aroma cultivar, Achutao, suggested that amino acid substitutions in ALCOHOL ACYLTRANSFERASE (PpAAT1) are responsible for the undetectable levels of gamma-decalactone in cv Achutao fruit. Modeling and molecular docking analysis of PpAAT1 indicated that the substituted residues might determine substrate recognition or act as control channels to the active site. In vitro enzyme assays on PpAAT1 heterologously expressed and purified from Escherichia coli and in vivo assays using transient PpAAT1 expression in Nicotiana benthamiana or the oleaginous yeast Yarrowia lipolytica indicated that PpAAT1 from high-aroma cultivars was more efficient than PpAAT1 from low-aroma cultivars in catalyzing the conversion of 4-hydroxydecanoyl-coenzyme A into gamma-decalactone. Examination of loss-of-function mutations of PpAAT1 generated by CRISPR/Cas9 in cv Fenghuayulu showed that fruits with PpAAT1 mutations had significantly lower gamma-decalactone contents. Expression of the version of PpAAT1 from cv Fenghuayulu in cv Achutao restored gamma-decalactone levels to those measured in 'Fenghuayulu', confirming the specific contribution of PpAAT1 to the formation of this key aroma compound. These results show how the biosynthesis of the peach aroma compound gamma-decalactone is compromised in some low-aroma cultivars and illustrate the physiological role of PpAAT1 in plant lactone biosynthesis. Sequence differences among ALCOHOL ACYLTRANSFERASES1s likely account for differences in the levels of the aroma compound gamma-decalactone between high- and low-aroma peach cultivars.

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