Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2016

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

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 x 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-C-13] glucose, sodium acetate (1,2-C-13(2)) and sodium octanoate (1,2,3,4-C-13(4)) suggested that these compounds are possible candidates for acetyl group-donors of 2AP, predominately in the form of intact labelled C-13(2)-units.
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Dates et versions

hal-01837762 , version 1 (12-07-2018)

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Janchai Poonlaphdecha, Pascal Gantet, Isabelle Maraval, Francois Xavier Sauvage, Chantal Menut, et al.. Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate. Food Chemistry, 2016, 197, pp.965-971. ⟨10.1016/j.foodchem.2015.11.060⟩. ⟨hal-01837762⟩
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