Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) Roots: Characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene

Mosaab Yahyaa, Einat Bar, Neeraj Kumar Dubey, Ayala Meir, Rachel Davidovich-Rikanati, Joseph Hirschberg, Radi Aly, Dorothea Tholl, Philipp W. Simon, Yaakov Tadmor, Efraim Lewinsohn, Mwafaq Ibdah*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

Abstract

Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. The biosynthetic pathway to norisoprenoids in carrots (Daucus carota L.) is still largely unknown. We found the volatile norisoprenoids farnesylacetone, α-ionone, and β-ionone accumulated in Nairobi, Rothild, and Purple Haze cultivars but not in Yellowstone and Creme de Lite in a pattern reflecting their carotenoid content. A cDNA encoding a protein with carotenoid cleavage dioxygenase activity, DcCCD1, was identified in carrot and was overexpressed in Escherichia coli strains previously engineered to produce different carotenoids. The recombinant DcCCD1 enzyme cleaves cyclic carotenes to generate α- and β-ionone. No cleavage products were found when DcCCD1 was co-expressed in E. coli strains accumulating non-cyclic carotenoids, such as phytoene or lycopene. Our results suggest a role for DcCCD1 in carrot flavor biosynthesis.

Original languageEnglish
Pages (from-to)12244-12252
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number50
DOIs
StatePublished - 18 Dec 2013

Keywords

  • α-ionone
  • β-ionone
  • carotenoid cleavage dioxygenase 1
  • Daucus carota
  • farnesylacetone
  • norisoprenoid

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