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Kusaka H, Nakasato S, Sano K, Kobata K, Ohno S, Doi M, Tanaka Y. An evolutionary view of vanillylamine synthase pAMT, a key enzyme of capsaicinoid biosynthesis pathway in chili pepper. Plant J 2024; 117:1453-1465. [PMID: 38117481 DOI: 10.1111/tpj.16573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 11/03/2023] [Accepted: 11/20/2023] [Indexed: 12/21/2023]
Abstract
Pungent capsaicinoid is synthesized only in chili pepper (Capsicum spp.). The production of vanillylamine from vanillin is a unique reaction in the capsaicinoid biosynthesis pathway. Although putative aminotransferase (pAMT) has been isolated as the vanillylamine synthase gene, it is unclear how Capsicum acquired pAMT. Here, we present a phylogenetic overview of pAMT and its homologs. The Capsicum genome contained 5 homologs, including pAMT, CaGABA-T1, CaGABA-T3, and two pseudogenes. Phylogenetic analysis indicated that pAMT is a member of the Solanaceae cytoplasmic GABA-Ts. Comparative genome analysis found that multiple copies of GABA-T exist in a specific Solanaceae genomic region, and the cytoplasmic GABA-Ts other than pAMT are located in the region. The cytoplasmic GABA-T was phylogenetically close to pseudo-GABA-T harboring a plastid transit peptide (pseudo-GABA-T3). This suggested that Solanaceae cytoplasmic GABA-Ts occurred via duplication of a chloroplastic GABA-T ancestor and subsequent loss of the plastid transit signal. The cytoplasmic GABA-T may have been translocated from the specific Solanaceae genomic region during Capsicum divergence, resulting in the current pAMT locus. A recombinant protein assay demonstrated that pAMT had higher vanillylamine synthase activity than those of other plant GABA-Ts. pAMT was expressed exclusively in the placental septum of mature green fruit, whereas tomato orthologs SlGABA-T2/4 exhibit a ubiquitous expression pattern in plants. These findings suggested that both the increased catalytic efficiency and transcriptional changes in pAMT may have contributed to establish vanillylamine synthesis in the capsaicinoid biosynthesis pathway. This study provides insights into the establishment of pungency in the evolution of chili peppers.
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Affiliation(s)
- Hirokazu Kusaka
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Saika Nakasato
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama, 350-0295, Japan
| | - Kaori Sano
- Department of Chemistry, Faculty of Science, Josai University, Saitama, 350-0295, Japan
| | - Kenji Kobata
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama, 350-0295, Japan
| | - Sho Ohno
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Motoaki Doi
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Yoshiyuki Tanaka
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
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Jang H, Choi M, Jang KS. Comprehensive phytochemical profiles and antioxidant activity of Korean local cultivars of red chili pepper ( Capsicum annuum L.). Front Plant Sci 2024; 15:1333035. [PMID: 38318498 PMCID: PMC10840139 DOI: 10.3389/fpls.2024.1333035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Accepted: 01/09/2024] [Indexed: 02/07/2024]
Abstract
Red chili pepper (Capsicum annuum L.), which belongs to the Solanaceae family, contains a variety of phytochemicals with health-promoting properties including capsaicinoids, phenolics and fatty acids. Red chili pepper is one of the most consumed vegetables in Korea and occupies the largest cultivated area among spices. In this study, the ethanolic extracts from two Korean local cultivars, namely Subicho and Eumseong, were analyzed using a hybrid trapped ion mobility Q-TOF mass spectrometer equipped with a UPLC system, and their phytochemical profiles were then compared with those of a common phytophthora disease-resistant cultivar called Dokbulwang, which is extensively used for red chili pepper powder in public spaces across Korea. Utilizing high-resolution ion-mobility Q-TOF MS analysis, 458 and 192 compounds were identified from the three different red chili peppers in positive and negative ion modes, respectively, by matching with a reference spectral library. Principal component analysis revealed clear distinctions among the three cultivars, allowing us to identify key phytochemical components responsible for discriminating the local cultivars from the public cultivar. Furthermore, the assessment of total flavonoid, phenolic, and antioxidant activity in the red pepper extracts, highlighted their diverse molecular and chemical profiles. Despite the higher total flavonoid and phenolic content values observed in the public cultivar, the radical scavenging rate was higher in the local cultivars, particularly in Subicho. This suggest the presence of stronger antioxidant compounds in the local cultivar, indicating their potential health benefits due to their rich content of bioactive compounds. Notably, the local cultivars exhibited significantly higher proportions of organic compounds (more than four times) and terpenoids (more than two times) compared to the public cultivar. Specifically, higher levels of five major capsaicinoid compounds were found in the local cultivars when compared to the public cultivar. The observed disparities in phytochemical composition and antioxidant activities indicate the molecular diversity present among these cultivars. Further exploration of the bioactive compounds in these local cultivars could prove invaluable for the development of native crops, potentially leading to the discovery of novel sources of bioactive molecules for various applications in health and agriculture.
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Affiliation(s)
- Hyemi Jang
- Bio-Chemical Analysis Team, Korea Basic Science Institute, Cheongju, Republic of Korea
- Division of Bio-Analytical Science, University of Science and Technology, Daejeon, Republic of Korea
| | - Mira Choi
- Bio-Chemical Analysis Team, Korea Basic Science Institute, Cheongju, Republic of Korea
| | - Kyoung-Soon Jang
- Bio-Chemical Analysis Team, Korea Basic Science Institute, Cheongju, Republic of Korea
- Division of Bio-Analytical Science, University of Science and Technology, Daejeon, Republic of Korea
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Nakaniwa R, Misawa Y, Nakasato S, Sano K, Tanaka Y, Nakatani S, Kobata K. Biochemical Aspects of Putative Aminotransferase Responsible for Converting Vanillin to Vanillylamine in the Capsaicinoid Biosynthesis Pathway in Capsicum Plants. J Agric Food Chem 2024; 72:559-565. [PMID: 38134368 DOI: 10.1021/acs.jafc.3c07369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2023]
Abstract
The biosynthesis pathway of capsaicinoids includes the conversion of vanillin to vanillylamine, where putative aminotransferase (pAMT) is thought to be the enzyme responsible in Capsicum plants. The objectives of this study were to prove that pAMT is the enzyme responsible for this conversion in plants and to clarify its catalytic properties using biochemical methods. Both an extract of habanero placenta and recombinant pAMT (rpAMT) constructed by using an Escherichia coli expression system were able to convert vanillin to vanillylamine in the presence of γ-aminobutyric acid as an amino donor and pyridoxal phosphate as a coenzyme. Conversion from vanillin to vanillylamine by the placenta extract was significantly attenuated by adding an anti-pAMT antibody to the reaction system. The amino donor specificity and affinity for vanillin of rpAMT were similar to those of the placenta extract. We thus confirmed that pAMT is the enzyme responsible for the conversion of vanillin to vanillylamine in capsaicinoid synthesis in Capsicum fruits. Therefore, we propose that pAMT should henceforth be named vanillin aminotransferase (VAMT).
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Affiliation(s)
- Ryota Nakaniwa
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama 350-0295, Japan
| | - Yuki Misawa
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama 350-0295, Japan
| | - Saika Nakasato
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama 350-0295, Japan
| | - Kaori Sano
- Department of Chemistry, Faculty of Science, Josai University, Saitama 350-0295, Japan
| | - Yoshiyuki Tanaka
- Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan
| | - Sachie Nakatani
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama 350-0295, Japan
| | - Kenji Kobata
- Graduate School of Pharmaceutical Sciences, Josai University, Saitama 350-0295, Japan
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Luo N, Ye A, Wolber FM, Singh H. Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids. Molecules 2021; 26:molecules26051379. [PMID: 33806537 PMCID: PMC7961952 DOI: 10.3390/molecules26051379] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil, 0.02 wt% CAP) with different structures and gel mechanical strengths were formed by varying ionic strength. The hard gel (i.e., oil droplet size d4,3 ~ 0.5 μm, 200 mM NaCl), with compact particulate gel structure, led to slower disintegration of the gel particles and slower hydrolysis of the whey proteins during gastric digestion compared with the soft gel (i.e., d4,3 ~ 0.5 μm, 10 mM NaCl). The oil droplets started to coalesce after 60 min of gastric digestion in the soft gel, whereas minor oil droplet coalescence was observed for the hard gel at the end of the gastric digestion. In general, during intestinal digestion, the gastric digesta from the hard gel was disintegrated more slowly than that from the soft gel. A power-law fit between the bioaccessibility of CAP (Y) and the extent of lipid digestion (X) was established: Y = 49.2 × (X - 305.3)0.104, with R2 = 0.84. A greater extent of lipid digestion would lead to greater release of CAP from the food matrix; also, more lipolytic products would be produced and would participate in micelle formation, which would help to solubilize the released CAP and therefore result in their higher bioaccessibility.
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Affiliation(s)
- Nan Luo
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
- Correspondence: (A.Y.); (H.S.)
| | - Frances M. Wolber
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;
- Correspondence: (A.Y.); (H.S.)
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Yoon SR, Dang YM, Kim SY, You SY, Kim MK, Ha JH. Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness. Foods 2021; 10:foods10010086. [PMID: 33406748 PMCID: PMC7829842 DOI: 10.3390/foods10010086] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 11/18/2022] Open
Abstract
Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).
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Affiliation(s)
- So-Ra Yoon
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; (S.-R.Y.); (Y.-M.D.); (S.-Y.K.); (S.-Y.Y.)
| | - Yun-Mi Dang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; (S.-R.Y.); (Y.-M.D.); (S.-Y.K.); (S.-Y.Y.)
| | - Su-Yeon Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; (S.-R.Y.); (Y.-M.D.); (S.-Y.K.); (S.-Y.Y.)
| | - Su-Yeon You
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; (S.-R.Y.); (Y.-M.D.); (S.-Y.K.); (S.-Y.Y.)
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeollabuk-do 54896, Korea
- Correspondence: (M.K.K.); (J.-H.H.); Tel.: +82-63-270-3879 (M.K.K); +82-62-610-1845 (J.-H.H.)
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; (S.-R.Y.); (Y.-M.D.); (S.-Y.K.); (S.-Y.Y.)
- Correspondence: (M.K.K.); (J.-H.H.); Tel.: +82-63-270-3879 (M.K.K); +82-62-610-1845 (J.-H.H.)
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Bora PK, Kemprai P, Barman R, Das D, Nazir A, Saikia SP, Banik D, Haldar S. A sensitive 1 H NMR spectroscopic method for the quantification of capsaicin and capsaicinoid: morpho-chemical characterisation of chili land races from northeast India. Phytochem Anal 2021; 32:91-103. [PMID: 32233125 DOI: 10.1002/pca.2934] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/11/2020] [Accepted: 03/11/2020] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Proton (1 H) nuclear magnetic resonance (NMR) spectroscopy based analytical method for the quantification of capsaicin (major pungent principle of chili) has certain advantages including short data acquisition time and better structural authentication. Earlier NMR methods are associated with either of the bottlenecks such as low or lack of information on the sensitivity and scope for the quantification of total capsaicinoid. OBJECTIVE To develop a sensitive 1 H quantitative NMR (qNMR) technique for capsaicin and total capsaicinoid in dry chili and chili oleoresin and to demonstrate its applicability in a real sample set. METHOD A 1 H qNMR method was developed using benzene as the internal standard for the quantification of capsaicin (terminal methyl signal) as well as total capsaicinoid (benzyl methylene signal) in dry chili and oleoresin and validated in terms of specificity, linearity, sensitivity, accuracy and precision. RESULTS The developed 1 H qNMR method was specific, sensitive (limit of detection 4.4 μg/mL and limit of quantitation 14.8 μg/mL), linear in the range 0.083-8.33 mg/mL of capsaicin, accurate and precise. The credibility of the developed method was showcased in the morpho-chemical characterisation of commercially available 15 chili land races from northeast India. The analysis identified the land races with a wide range of capsaicin (trace to 1.49% in the dry fruit and trace to 6.21% in the oleoresin w/w) and oleoresin content (3.35-26.78% w/w). CONCLUSION The standardized 1 H qNMR method facilitated the findings of chemical basis for the selection of chili land races from this region, capable of producing high-yielding oleoresin with intended degree of pungency.
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Affiliation(s)
- Pranjit Kumar Bora
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Phirose Kemprai
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Rubi Barman
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Debabrata Das
- Advanced Computation and Data Science Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Aamir Nazir
- Toxicology & Experimental Medicine Division, CSIR-Central Drug Research Institute (CDRI), Lucknow, 226031, India
| | - Siddhartha Proteem Saikia
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Dipanwita Banik
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
| | - Saikat Haldar
- Medicinal, Aromatic and Economic Plants Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India
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Cho H, Kwon Y. Development of a database of capsaicinoid contents in foods commonly consumed in Korea. Food Sci Nutr 2020; 8:4611-4624. [PMID: 32884741 PMCID: PMC7455983 DOI: 10.1002/fsn3.1785] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 06/30/2020] [Accepted: 06/30/2020] [Indexed: 11/30/2022] Open
Abstract
Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid-containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.
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Affiliation(s)
- Hoyoun Cho
- Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
| | - Youngjoo Kwon
- Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
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Tanaka Y, Asano T, Kanemitsu Y, Goto T, Yoshida Y, Yasuba K, Misawa Y, Nakatani S, Kobata K. Positional differences of intronic transposons in pAMT affect the pungency level in chili pepper through altered splicing efficiency. Plant J 2019; 100:693-705. [PMID: 31323150 DOI: 10.1111/tpj.14462] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 06/10/2023]
Abstract
Capsaicinoids are unique compounds that give chili pepper fruits their pungent taste. Capsaicinoid levels vary widely among pungent cultivars, which range from low pungency to extremely pungent. However, the molecular mechanisms underlying this quantitative variation have not been elucidated. Our previous study identified various loss-of-function alleles of the pAMT gene which led to low pungency. The mutations in these alleles are commonly defined by Tcc transposon insertion and its footprint. In this study, we identified two leaky pamt alleles (pamtL1 and pamtL2 ) with different levels of putative aminotransferase (pAMT) activity. Notably, both alleles had a Tcc transposon insertion in intron 3, but the locations of the insertions within the intron were different. Genetic analysis revealed that pamtL1 , pamtL2 and a loss-of-function pamt allele reduced capsaicinoid levels to about 50%, 10% and less than 1%, respectively. pamtL1 and pamtL2 encoded functional pAMT proteins, but they exhibited lower transcript levels than the functional type. RNA sequencing analysis showed that intronic transposons disrupted splicing in intron 3, which resulted in simultaneous expression of functional pAMT mRNA and non-functional splice variants containing partial sequences of Tcc. The non-functional splice variants were more dominant in pamtL2 than in pamtL1 . This suggested that the difference in position of the intronic transposons could alter splicing efficiency, leading to different pAMT activities and reducing capsaicinoid content to different levels. Our results provide a striking example of allelic variations caused by intronic transposons; these variations contribute to quantitative differences in secondary metabolite contents.
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Affiliation(s)
- Yoshiyuki Tanaka
- Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Takaya Asano
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Yorika Kanemitsu
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Tanjuro Goto
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Yuichi Yoshida
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Kenichiro Yasuba
- Graduate School of Environmental and Life Science, Okayama University, Okayama, 700-8530, Japan
| | - Yuki Misawa
- Graduate School of Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado, Saitama, 350-0295, Japan
| | - Sachie Nakatani
- Graduate School of Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado, Saitama, 350-0295, Japan
| | - Kenji Kobata
- Graduate School of Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado, Saitama, 350-0295, Japan
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Sun B, Zhu Z, Chen C, Chen G, Cao B, Chen C, Lei J. Jasmonate-Inducible R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis and Stamen Development in Capsicum. J Agric Food Chem 2019; 67:10891-10903. [PMID: 31505929 DOI: 10.1021/acs.jafc.9b04978] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Jasmonates (JAs) play an important role in plant developmental processes and regulate the biosynthesis of various specialized metabolites, and transcription factors are crucial in mediating JA signaling to regulate these processes. Capsaicinoids (Caps) are intriguing specialized metabolites produced uniquely by Capsicum species that give their fruits a pungent flavor to defend against herbivory and pathogens. In this study, we identify a R2R3-MYB transcription factor CaMYB108 and demonstrate its roles in regulating the biosynthesis of Caps and stamen development. Transcriptional analysis indicated that CaMYB108 was preferentially expressed in the flower and fruit, while the subcellular localization of CaMYB108 was shown to be the nucleus. Virus-induced gene silencing of CaMYB108 led to the expression of capsaicinoid biosynthetic genes (CBGs), and the contents of Caps dramatically reduce. Moreover, the CaMYB108-silenced plants showed delayed anther dehiscence and reduced pollen viability. Transient overexpression of CaMYB108 caused the expression of CBGs to be upregulated, and the Caps content significantly increased. The results of dual-luciferase reporter assays showed that CaMYB108 targeted CBG promoters. In addition, the expression of CaMYB108 and CBGs was inducible by methyl jasmonate and was consistent with the increased content of Caps. Overall, our results indicate that CaMYB108 is involved in the regulation of Caps biosynthesis and stamen development.
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Affiliation(s)
- Binmei Sun
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
| | | | - Chengjie Chen
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Guoju Chen
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Bihao Cao
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Changming Chen
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Jianjun Lei
- Key Laboratory of Horticultural Crop Biology and Germplasm Innovation in South China, Ministry of Agriculture, College of Horticulture , South China Agricultural University , Guangzhou , Guangdong 510642 , People's Republic of China
- Henry School of Agricutural Science and Engineering , Shaoguang University , Guangdong 512005 , People's Republic of China
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Kang DW, Kim YS, Lim KS, Kim MS, Lee J, Pearce LV, Pavlyukovets VA, Tao AK, Lang-Kuhs KA, Blumberg PM. Halogenation of 4-hydroxy/amino-3-methoxyphenyl acetamide TRPV1 agonists showed enhanced antagonism to capsaicin. Bioorg Med Chem 2010; 18:8092-105. [PMID: 20937561 PMCID: PMC3420354 DOI: 10.1016/j.bmc.2010.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2010] [Revised: 08/31/2010] [Accepted: 09/01/2010] [Indexed: 01/15/2023]
Abstract
As an extension of our analysis of the effect of halogenation on thiourea TRPV1 agonists, we have now modified selected 4-hydroxy(or 4-amino)-3-methoxyphenyl acetamide TRPV1 agonists by 5- or 6-halogenation on the aromatic A-region and evaluated them for potency for TRPV1 binding and regulation and for their pattern of agonism/antagonism (efficacy). Halogenation shifted the functional activity at TRPV1 toward antagonism with a greater extent of antagonism as the size of the halogen increased (I>Br>Cl), as previously observed for the thiourea series. The extent of antagonism was greater for halogenation at the 5-position than at the 6-position, in contrast to SAR for the thiourea series. In this series, compounds 55 and 75 showed the most potent antagonism, with K(i) (ant)=2.77 and 2.19nM, respectively, on rTRPV1 expressed in Chinese hamster ovary cells. The compounds were thus ca. 40-60-fold more potent than 6'-iodononivamide.
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Affiliation(s)
- Dong Wook Kang
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 151-742, Korea
| | - Yong Soo Kim
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 151-742, Korea
| | - Kwang Su Lim
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 151-742, Korea
| | - Myeong Seop Kim
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 151-742, Korea
| | - Jeewoo Lee
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 151-742, Korea
| | - Larry V. Pearce
- Laboratory of Cancer Biology and Genetics, Center for Cancer Research, National Cancer Institute, NIH, Bethesda, MD 20892, USA
| | - Vladimir A. Pavlyukovets
- Laboratory of Cancer Biology and Genetics, Center for Cancer Research, National Cancer Institute, NIH, Bethesda, MD 20892, USA
| | - Andy K. Tao
- Laboratory of Cancer Biology and Genetics, Center for Cancer Research, National Cancer Institute, NIH, Bethesda, MD 20892, USA
| | - Krystle A. Lang-Kuhs
- Laboratory of Cancer Biology and Genetics, Center for Cancer Research, National Cancer Institute, NIH, Bethesda, MD 20892, USA
| | - Peter M. Blumberg
- Laboratory of Cancer Biology and Genetics, Center for Cancer Research, National Cancer Institute, NIH, Bethesda, MD 20892, USA
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