Work

Molecular and Biochemical Characterization of Olive 4-Hydroxyphenyl Pyruvate Dioxygenase Involved in the Biosynthesis of Tocopherols Present in Virgin Olive Oil

Year: 2024

Type: article

Abstract: Olive ( Olea europaea ) fruit contains high amounts of tocopherols that are responsible, along with secoiridoid phenolic compounds, for most of the antioxidant and anti-inflammatory properties of virgin olive oil. This study focuses on the molecular and biochemical characterization of olive 4-hydroxyphenyl pyruvate dioxygenase (OeHPPD) catalyzing the biosynthesis of homogentisic acid, which constitutes the phenolic residue in the tocopherol molecule. OeHPPD is a cytoplasmic enzyme with a molecular weight of 49.8 kDa and a predicted tertiary structure very similar to the Arabidopsis enzyme that suggests similar catalytic mechanisms. OeHPPD has an estimated K cat of 75.26 s –1 and catalytic efficiency ( K m / K cat ) of 0.145 μM –1 s –1 with 4-hydroxyphenyl pyruvate as the substrate. The expression analysis in fruits from selected olive cultivars harvested at different ripening stages indicates that the Oe HPPD gene is temporally regulated and cultivar-dependent. Moreover, the analysis of OeHPPD expression in fruits affected by drought stress suggests that HPPD is involved in olive environmental adaptation.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.4c06657

Authors: Rosario Sánchez, Jesús Expósito Torres, Lourdes García Vico, Pilar Luaces, Carlos Sanz, Ana G. Pérez

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de la Grasa

Language: English

Topic: Plant biochemistry and biosynthesis

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Agencia Estatal de Investigación