Identification of an Allele Attributable to Formation of Cucumber-like Flavor in Wild Tomato Species (Solanum pennellii) That Was Inactivated during Domestication

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• 作者：Kenji Matsui ; Miho Ishii ; Masahiro Sasaki ; Haim D. Rabinowitch ; Gadi Ben-Oliel
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：May 16, 2007
• 年：2007
• 卷：55
• 期：10
• 页码：4080 - 4086
• 全文大小：242K
• 年卷期：v.55,no.10(May 16, 2007)
• ISSN：1520-5118

文摘

Carbon 6 (C6)-aldehydes formed by fatty acid 13-hydroperoxide lyase (13HPL) specific to fatty acid13-hydroperoxides (13-HPO) are important flavor constituents in fresh tomato fruits. C9-aldehydesare usually formed by 9/13HPL showing dual specificity to 9- and 13-HPOs and are scarcely foundin tomato fruits. Mature red fruits of one of the introgression lines, IL1-4, generated by hybridizationof a cultivated tomato (Solanum lycopersicon) to its wild relative Solanum pennellii, form high amountsof C9-aldehydes upon homogenization. The IL1-4 fruits showed high 9/13HPL activity. One of thegenes isolated from IL1-4 showed a high similarity to plant 9/13HPLs. Recombinant proteinsexpressed in Escherichia coli showed 9/13HPL activity. Cleaved amplified polymorphic sequenceanalyses indicated that the gene was specific to IL1-4 and S. pennellii. S. lycopersicon had a genehaving high similarity to the S. pennellii gene. It was absent in IL1-4. Among the differences ofamino acid residues found between the two genes, a Cys to Ser exchange may be responsible forthe inactivation of resultant protein product of S. lycopersicon gene because the Cys is an essentialamino acid residue for HPL activity. From these observations, it could be assumed that a tomatogene corresponding to S. pennellii 9/13HPL gene had been inactivated through domestication oftomatoes.