An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil
The phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/8/9/352 |
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| author | Rosario Sánchez Lourdes García-Vico Carlos Sanz Ana G. Pérez |
| author_facet | Rosario Sánchez Lourdes García-Vico Carlos Sanz Ana G. Pérez |
| author_sort | Rosario Sánchez |
| collection | DOAJ |
| description | The phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its chemical structure. Hydroxytyrosol-containing molecules are those that exhibit the most important biological activities in virgin olive oil. In this regard, we identified an aromatic aldehyde synthase gene (<i>OeAAS</i>) from an olive transcriptome, which was synthesized, expressed in <i>Eschrichia coli</i>, and purified its encoded protein. The recombinant OeAAS is a bifunctional enzyme catalyzing decarboxylation and amine-oxidation reactions in a single step. OeAAS displays strict substrate specificity for <span style="font-variant: small-caps;">l</span>-DOPA to form 2,4-dihydroxyphenylacetaldehyde, the immediate precursor of hydroxytyrosol. In addition to the biochemical characterization of the enzyme, the expression analysis carried out in different olive cultivars and ripening stages indicate that <i>OeAAS</i> gene is temporally regulated in a cultivar-dependent manner. High correlation coefficients were found between <i>OeAAS</i> expression levels and the phenolic content of olive fruits and oils, which supports a key role for <i>OeAAS</i> in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil. |
| first_indexed | 2024-03-12T19:52:21Z |
| format | Article |
| id | doaj.art-c54f3faddac847f798de0d3bf30b28db |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T19:52:21Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-c54f3faddac847f798de0d3bf30b28db2023-08-02T03:08:30ZengMDPI AGAntioxidants2076-39212019-09-018935210.3390/antiox8090352antiox8090352An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive OilRosario Sánchez0Lourdes García-Vico1Carlos Sanz2Ana G. Pérez3Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013 Sevilla, SpainDepartment of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013 Sevilla, SpainDepartment of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013 Sevilla, SpainDepartment of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013 Sevilla, SpainThe phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its chemical structure. Hydroxytyrosol-containing molecules are those that exhibit the most important biological activities in virgin olive oil. In this regard, we identified an aromatic aldehyde synthase gene (<i>OeAAS</i>) from an olive transcriptome, which was synthesized, expressed in <i>Eschrichia coli</i>, and purified its encoded protein. The recombinant OeAAS is a bifunctional enzyme catalyzing decarboxylation and amine-oxidation reactions in a single step. OeAAS displays strict substrate specificity for <span style="font-variant: small-caps;">l</span>-DOPA to form 2,4-dihydroxyphenylacetaldehyde, the immediate precursor of hydroxytyrosol. In addition to the biochemical characterization of the enzyme, the expression analysis carried out in different olive cultivars and ripening stages indicate that <i>OeAAS</i> gene is temporally regulated in a cultivar-dependent manner. High correlation coefficients were found between <i>OeAAS</i> expression levels and the phenolic content of olive fruits and oils, which supports a key role for <i>OeAAS</i> in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil.https://www.mdpi.com/2076-3921/8/9/352<i>Olea europaea</i>hydroxytyrosolaromatic aldehyde synthaseolive fruitphenolic compoundsqualityvirgin olive oil |
| spellingShingle | Rosario Sánchez Lourdes García-Vico Carlos Sanz Ana G. Pérez An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil Antioxidants <i>Olea europaea</i> hydroxytyrosol aromatic aldehyde synthase olive fruit phenolic compounds quality virgin olive oil |
| title | An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil |
| title_full | An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil |
| title_fullStr | An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil |
| title_full_unstemmed | An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil |
| title_short | An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil |
| title_sort | aromatic aldehyde synthase controls the synthesis of hydroxytyrosol derivatives present in virgin olive oil |
| topic | <i>Olea europaea</i> hydroxytyrosol aromatic aldehyde synthase olive fruit phenolic compounds quality virgin olive oil |
| url | https://www.mdpi.com/2076-3921/8/9/352 |
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