1. Expression of Tc-MYBPAgene involved in the regulation of the biosynthesis of proanthocyanidins in cacao beans (Theobroma cacaoL.)
- Author
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Manga, Jude N., Bep, Géraldine Mandiang A., Akoa, Simon P., Mewouo, Helene A., Ondobo, Martine L., Mvondo, Etienne A., Effa, Pierre O., Djocgoue, Pierre F., and Niemenak, Nicolas
- Abstract
Proanthocyanidins (PAs) are known as flavor precursors of a chocolate. In the course post-harvest processes (fermentation and drying), PAs impart astringency and bitterness to many cacao bean genotypes. The goal of this work was therefore to see if there was a relationship between expression level of Tc-MYBPAgene and PAs content in cacao bean (fermentation and drying). Five cacao hybrid genotypes and one commercial cocoa were used to assess physicochemical parameters (pH, fermentation index and cut-testscore). Later, spectrophotometric method was used to assess PAs content, while epicatechin and procyanidin C1 were identified in cacao beans using Ultra Performance Liquid Chromatography-Diode array detector- Electrospry Ionization –Mass spectrometry (UPLC-DAD-ESI(+)-MS). Tc-MYBPAgene expression [by semi-quantitative Reverse Transcription and Polymerase Chain Reaction (semi qRT-PCR)] in each genotype was evaluated. Following cut-test, commercial cocoa cotyledon color is shown weak success fermentation (14% of brown beans) and is positively correlated at small PA accumulation level (9.71 ± 1.27 mg CEq/g defatted cacao powder) (P˂0.05). Four genotypes SCA12×ICS40, ICS40×SCA12, ICS40×UPA134 and SNK16×T60/887 have exhibited more than 60% fully brown colored beans formed during fermentation and drying and vary directly with highest PAs content in cacao (P˂0.05). (-)-epicatechin (in all genotypes) and procyanidin C1 (only SNK10×IMC67 and SNK16×T60/887) were identified in genotype beans. After post-harvest processes, cacao beans from the SCA12×ICS40 (1.75) and ICS40×UPA134 (1.79) genotypes had the highest levels of Tc-MYBPAgene expression. However, weak positive correlation (r= 0.311) was displayed between expression of Tc-MYBPAgene and PAs content of the cacao hybrids studied. Thus, the more preferred indicators for identifying well-fermented cacao beans following post-harvest operations are physicochemical parameters such as pH, cut-test and IF. These cacao beans are often rich in polyphenols such PA. Moreover, our findings prove that the biosynthesis of PA in cacao seeds cannot be regulated by the Tc-MYBPAgene alone. This suggests that expression of the Tc-MYBPAgene that codes for an essential enzyme involved in PAs biosynthesis.
- Published
- 2024
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