Plant Cell, Tissue and Organ Culture

, Volume 50, Issue 3, pp 179–183

Enhancement of flavour biosynthesis from strawberry (Fragaria x ananassa) callus cultures by Methylobacterium species

  • Ioannis Zabetakis
Article

Abstract

Two important character-impact compounds of strawberry flavour, the furanones 2,5-dimethyl-4-hydroxy-2H-furan-3-one (DMHF) and 2,5-dimethyl-4-methoxy-2H-furan-3-one (mesifuran) were synthesized by strawberry tissue cultures derived from a cultivated species (Fragaria × ananassa, cv. Elsanta) after these were treated with Methylobacterium extorquens. These flavour compounds were analysed by HPLC-UV and their levels were compared in the treated and control tissues. In Methylobacterium extorquens treated callus cultures DMHF and mesifuran levels were 5.9 and 11.4 µg/g of fresh weight of callus respectively, compared to zero in the untreated ones. When Methylobacterium extorquens was fed with 1,2-propanediol, 2-hydroxy-propanal (lactaldehyde) was formed. This bacterial oxidation of 1,2-propanediol to lactaldehyde linked with the presence of 1,2-propanediol in strawberry suggests that the increased levels of the two furanones in the treated strawberry cultures is the result of Methylobacterium extorquens oxidative activity on 1,2-propanediol and the bioconversion by the plant cells of this oxidation product, lactaldehyde to DMHF and mesifuran.

strawberry flavour 1,2-propanediol Methylobacterium extorquens 2,5-dimethyl-4-hydroxy-2H-furan-3-one 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Banthorpe DV (1994) Secondary metabolism in plant tissue culture: scope and limitations. Nat. Prod. Rep. 11: 303–328PubMedCrossRefGoogle Scholar
  2. Dourtoglou V (1986) Production of natural flavourings, perfumes and other fine chemicals by infected plants. Symbiosis 2: 189–200Google Scholar
  3. Durrwachter JP, Drueckhammer DG, Nozaki K, Sweers HM & Wong CH (1986) Enzymatic aldol condensation/isomerization as a route to unusual sugar derivatives. J. Am. Chem. Soc. 108: 7812–7818CrossRefGoogle Scholar
  4. Fischer N & Hammerschimdt FJ (1992) A contribution to the analysis of fresh strawberry flavour. Chem. Mikrobiol. Technol. Lebensm. 14: 141–148Google Scholar
  5. Ghalambor MA & Heath EC (1962) The metabolism of L-fucose. J. Biol. Chem. 237: 2427–2433PubMedGoogle Scholar
  6. Haber CL, Allen LN, Zhao S & Hanson RS (1983) Methylotrophic bacteria: biochemical diversity and genetics. Science 221: 1147–1153PubMedGoogle Scholar
  7. Hirvi T (1983) Mass fragmentographic and sensory analyses in the evaluation of the aroma of some strawberry varieties. Lebensm. Wiss. Technol. 16: 157–161Google Scholar
  8. Holden MA, Holden PR & Yeoman MM (1988) Elicitation of cell cultures. In: Robins RJ & Rhodes MJC (eds) Manipulating Secondary Metabolism in Culture (pp 57–65). Cambridge University Press, CambridgeGoogle Scholar
  9. Larsen M, Poll L & Olsen CE (1992) Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values. Z. Lebensm. Unters. Forsc. 195: 536–539CrossRefGoogle Scholar
  10. Latrasse A (1991) Fruits III. In: Maarse H (ed) Volatile Compounds in Foods and Beverages (pp 329–387).Marcel Dekker, New YorkGoogle Scholar
  11. Lindsey K & Jones MGK (1989) Manipulation of resistance. In: Plant Biotechnology in Agriculture, (pp 184–214). John Wiley & Sons, ChichesterGoogle Scholar
  12. Morrison RT & Boyd RN(1987) Aldehydes and ketones. In: Organic Chemistry (pp 759–800). Allyn and Bacon Inc, BostonGoogle Scholar
  13. Nikiforov A, Jirovetz L & Woidich A (1994) Evaluation of combined GC/MS/FTIR data sets of strawberry aroma. Food Qual. Pref 5: 135–137CrossRefGoogle Scholar
  14. Pisarnitskii AF, Demechenko AG, Egorov IA & Gvelesiani RV (1992) Methylpentoses are probable precursors of furanones in fruits. Appl. Biochem. Microbiol. 28: 97–100Google Scholar
  15. Rudney H (1954) Propanediol phosphate as a possible intermediate in the metabolism of acetone. J. Biol. Chem. 210: 361–371PubMedGoogle Scholar
  16. Schreier P (1980) Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella. J. Sci. Food Agric. 31: 487–494Google Scholar
  17. Ting SM, Sellinger OZ & Miller ON (1964) The metabolism of lactaldehyde. Biochim. Biophys. Acta 89: 217–225PubMedGoogle Scholar
  18. Twerdochlib AL, Pedrosa FO, Funayama S & Rigo LU (1994) L-Rhamnose metabolism in Pichia-stipitis and Debaryomycespolymorphus. Can. J. Microbiol. 40: 896–902CrossRefGoogle Scholar
  19. Vaughn SF, Spencer GF & Shasha BS (1993) Volatile compounds from raspberry and strawberry fruit inhibit postharvest decay fungi. J. Food Sci. 58: 793–796Google Scholar
  20. Wong C, Mazenod FP & Whitesides GM(1983) Chemical and enzymatic syntheses of 6-deoxyhexoses. Conversion to 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (furaneol) and analogues. J. Org. Chem. 48: 3493–3497CrossRefGoogle Scholar
  21. Zabetakis I& Gramshaw JW (1997) 1,2-Propanediol in strawberries and its role as a flavour precursor. Food Chem. (in press)Google Scholar
  22. Zabetakis I & Holden MA (1996) The effect of 6-deoxy-D-fructose on flavour bioformation from strawberry (Fragaria × ananassa, cv. Elsanta) callus cultures. Plant Cell Tiss. Org. Cult. 45: 25–29CrossRefGoogle Scholar
  23. Zabetakis I, Gramshaw JW & Moutevelis-Minakakis P (1997) The role of 2-hydroxypropanal in the biosynthesis of 2,5-dimethyl-4-hydroxy-2H-furan-3-one in strawberry (Fragaria × ananassa, cv. Elsanta) callus cultures. J. Chem. Soc. Perkin Transactions I (submitted)Google Scholar

Copyright information

© Kluwer Academic Publishers 1997

Authors and Affiliations

  • Ioannis Zabetakis
    • 1
  1. 1.Procter Department of Food ScienceThe University of LeedsLeedsUK
  2. 2.Department of ChemistryUniversity of DurhamDurhamUK

Personalised recommendations