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Area of Science:

  • Plant biochemistry
  • Molecular biology
  • Food science

Background:

  • Carotenoids, like beta-carotene, are vital pigments in fruits, including melons (Cucumis melo L.).
  • Oxidative cleavage of carotenoids produces apocarotenoids, which are aroma volatiles impacting flavor.
  • Orange-fleshed melons are rich in beta-carotene, while pale green/white varieties have significantly lower levels.

Purpose of the Study:

  • To identify the gene responsible for beta-carotene cleavage into beta-ionone in melon.
  • To characterize the enzymatic activity of the identified gene on various carotenoids.
  • To understand the regulation of this gene during melon fruit development.

Main Methods:

  • Bioinformatic analysis of melon fruit EST databases to find candidate genes.
  • Overexpression of the candidate gene (CmCCD1) in engineered Escherichia coli strains.
  • Enzymatic assays to determine the cleavage products of carotenoids by CmCCD1.

Main Results:

  • A gene, CmCCD1, highly similar to plant carotenoid cleavage dioxygenases was identified.
  • CmCCD1 demonstrated cleavage activity on phytoene, lycopene, beta-carotene, and delta-carotene, producing specific apocarotenoids.
  • CmCCD1 gene expression increases during melon fruit development across all cultivars, irrespective of carotenoid content.

Conclusions:

  • CmCCD1 is the key enzyme responsible for carotenoid cleavage in melons, producing aroma volatiles.
  • The concentration of beta-ionone in melon fruit is likely limited by the availability of carotenoid substrates, not enzyme activity.
  • Understanding CmCCD1 function provides insights into melon aroma development and carotenoid metabolism.