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Unraveling the key step in the aroma puzzle: Insights into alcohol acyltransferases in strawberries

dc.contributor.authorSaez, Darwin
dc.contributor.authorRodríguez-Arriaza, Francisca
dc.contributor.authorUrra, Gabriela
dc.contributor.authorFabi, João Paulo
dc.contributor.authorHormazábal-Abarza, Francisca
dc.contributor.authorMéndez-Yáñez, Angela
dc.contributor.authorCastro, Egle
dc.contributor.authorBustos, Daniel
dc.contributor.authorRamos, Patricio
dc.contributor.authorMorales-Quintana, Luis
dc.date.accessioned2024-07-01T18:26:48Z
dc.date.available2024-07-01T18:26:48Z
dc.date.issued2024
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/5476
dc.description.abstractAlcohol acyltransferases (AATs) play a crucial role in catalyzing the transfer of acyl groups, contributing to the diverse aroma of fruits, including strawberries. In this research we identified nine AAT genes in strawberries through a comprehensive analysis involving phylogenetics, gene structure, conserved motifs, and structural protein model examinations. The study used the ‘Camarosa’ strawberry genome database, and experiments were conducted with fruits harvested at different developmental and ripening stages. The transcriptional analysis revealed differential expression patterns among the AAT genes during fruit ripening, with only four genes (SAAT, FaAAT2, FaAAT7, and FaAAT9) showing increased transcript accumulation correlated with total AAT enzyme activity. Additionally, the study employed in silico methods, including sequence alignment, phylogenetic analysis, and structural modeling, to gain insights into the AAT protein model structures with increase expression pattern during fruit ripening. The four modeled AAT proteins exhibited structural similarities, including conserved catalytic sites and solvent channels. Furthermore, the research investigated the interaction of AAT proteins with different substrates, highlighting the enzymes' promiscuity in substrate preferences. The study contributes with valuable information to unveil AAT gene family members in strawberries, providing scientific background for further exploration of their biological characteristics and their role in aroma biosynthesis during fruit ripening.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourcePlant Physiology and Biochemistry, 212, 108668es_CL
dc.subjectAlcohol acyltransferasees_CL
dc.subjectEster biosynthesises_CL
dc.subjectFragaria x ananassaes_CL
dc.subjectFruit ripening processes_CL
dc.subjectMolecular dynamic simulationes_CL
dc.titleUnraveling the key step in the aroma puzzle: Insights into alcohol acyltransferases in strawberrieses_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Medicinaes_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.urisciencedirect.ucm.elogim.com/science/article/pii/S098194282400336X?via%3Dihubes_CL
dc.ucm.doidoi.org/10.1016/j.plaphy.2024.108668es_CL


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Atribución-NoComercial-SinDerivadas 3.0 Chile
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