1. Molecular and Biochemical Characterization of Olive 4-Hydroxyphenyl Pyruvate Dioxygenase Involved in the Biosynthesis of Tocopherols Present in Virgin Olive Oil.
- Author
-
Sánchez R, Torres JE, Vico LG, Luaces P, Sanz C, and Pérez AG
- Subjects
- Kinetics, Gene Expression Regulation, Plant, Molecular Weight, Olea genetics, Olea metabolism, Olea chemistry, Olea enzymology, Olive Oil chemistry, Olive Oil metabolism, Tocopherols metabolism, Tocopherols chemistry, 4-Hydroxyphenylpyruvate Dioxygenase metabolism, 4-Hydroxyphenylpyruvate Dioxygenase genetics, 4-Hydroxyphenylpyruvate Dioxygenase chemistry, Plant Proteins genetics, Plant Proteins metabolism, Plant Proteins chemistry, Fruit metabolism, Fruit chemistry, Fruit genetics, Fruit enzymology
- 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 ( Km / Kcat ) 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.- Published
- 2024
- Full Text
- View/download PDF