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פותח על ידי קלירמאש פתרונות בע"מ -
Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits
Year:
2001
Authors :
לוינסון, אפרים
;
.
לסטוצ'קין, אלנה
;
.
לרקוב, אולגה
;
.
עמר, אורית
;
.
רביד, עוזי
;
.
שלכת, פרנונד
;
.
תדמור, יעקב
;
.
Volume :
127
Co-Authors:

Lewinsohn, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Schalechet, F., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Wilkinson, J.
Matsui, K.
Tadmor, Y., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Nam, K.-H.
Amar, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Lastochkin, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Larkov, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Ravid, U., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Hiatt, W.
Gepstein, S.
Pichersky, E.

Facilitators :
From page:
1256
To page:
1265
(
Total pages:
10
)
Abstract:
The aromas of fruits, vegetables, and flowers are mixtures of volatile metabolites, often present in parts per billion levels or less. We show here that tomato (Lycopersicon esculentum Mill.) plants transgenic for a heterologous Clarkia breweri S-linalool synthase (LIS) gene, under the control of the tomato late-ripening-specific E8 promoter, synthesize and accumulate S-linalool and 8-hydroxylinalool in ripening fruits. Apart from the difference in volatiles, no other phenotypic alterations were noted, including the levels of other terpenoids such as γ- and α-tocopherols, lycopene, β-carotene, and lutein. Our studies indicate that it is possible to enhance the levels of monoterpenes in ripening fruits by metabolic engineering.
Note:
Related Files :
biosynthesis
carotenoids
food technology
Genes
genetic engineering
metabolism
phenotype
ripening
עוד תגיות
תוכן קשור
More details
DOI :
10.1104/pp.127.3.1256
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23369
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:58
You may also be interested in
Scientific Publication
Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits
127

Lewinsohn, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Schalechet, F., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Wilkinson, J.
Matsui, K.
Tadmor, Y., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Nam, K.-H.
Amar, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Lastochkin, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Larkov, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Ravid, U., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Hiatt, W.
Gepstein, S.
Pichersky, E.

Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits
The aromas of fruits, vegetables, and flowers are mixtures of volatile metabolites, often present in parts per billion levels or less. We show here that tomato (Lycopersicon esculentum Mill.) plants transgenic for a heterologous Clarkia breweri S-linalool synthase (LIS) gene, under the control of the tomato late-ripening-specific E8 promoter, synthesize and accumulate S-linalool and 8-hydroxylinalool in ripening fruits. Apart from the difference in volatiles, no other phenotypic alterations were noted, including the levels of other terpenoids such as γ- and α-tocopherols, lycopene, β-carotene, and lutein. Our studies indicate that it is possible to enhance the levels of monoterpenes in ripening fruits by metabolic engineering.
Scientific Publication
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