Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate

Poonlaphdecha Janchai, Gantet Pascal, Maraval Isabelle, Sauvage François-Xavier, Menut Chantal, Morere Alain, Boulanger Renaud, Wüst Matthias, Günata Ziya. 2016. Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate. Food Chemistry, 197 (Part A) : 965-971.

https://doi.org/10.1016/j.foodchem.2015.11.060

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : The role of 1-pyrroline was studied via feeding experiments using rice calli cultures to gain further insight into the key steps of 2-acetyl-1-pyrroline (2AP) biosynthesis in rice. The origin of the acetyl donor was also studied through stable isotope labelled substrates. Incubation of fresh calli from a fragrant rice variety (Aychade) and a non-fragrant variety (Gladio × Fidji K2) with 1-pyrroline led to a significant increase in 2AP in both varieties. Importantly, the amount of 2AP in the non-fragrant variety could be greatly enhanced by this supplementation. When rice calli were fed with increasing levels of 1-pyrroline, 2AP levels increased accordingly. Our data show that 1-pyrroline is a limiting factor for 2AP synthesis in rice. Heat treatment of calli suggested that 1-pyrroline might be enzymatically acetylated. The presence of labelled 2AP in calli supplemented with [U-13C]glucose, sodium acetate (1,2-13C2) and sodium octanoate (1,2,3,4-13C4) suggested that these compounds are possible candidates for acetyl group-donors of 2AP, predominately in the form of intact labelled 13C2-units.

Mots-clés Agrovoc : Oryza sativa, composé de la flaveur, biosynthèse, précurseur d'arôme, proline, culture de tissu, cal, biochimie, physiologie végétale

Mots-clés géographiques Agrovoc : France

Mots-clés complémentaires : Pyrroline

Mots-clés libres : Fragrant rice, Rice callus, Biosynthesis, 2-Acetyl-1-pyrroline, Proline, 1-Pyrroline, 13C-labelled precursors

Classification Agris : F60 - Physiologie et biochimie végétale
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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