Genome Wide MeDIP-Seq Profiling of Wild and Cultivated Olives Trees Suggests DNA Methylation Fingerprint on the Sensory Quality of Olive Oil

Secondary metabolites are particularly important to humans due to their pharmaceutical properties. Moreover, secondary metabolites are key compounds in climate change adaptation in long-living trees. Recently, it has been described that the domestication of Olea subspecies had no major selection sig...

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Bibliographic Details
Published in:Plants (Basel) 2021-07, Vol.10 (7), p.1405
Main Authors: Badad, Oussama, Lakhssassi, Naoufal, Zaid, Nabil, El Baze, Abdelhalim, Zaid, Younes, Meksem, Jonas, Lightfoot, David A, Tombuloglu, Huseyin, Zaid, El Houcine, Unver, Turgay, Meksem, Khalid
Format: Article
Language:English
Subjects:
Aromatic compounds
aromatic volatile compounds
Biosynthesis
Climate adaptation
Climate change
Deoxyribonucleic acid
differential methylation
DNA
DNA fingerprinting
DNA methylation
DNA sequencing
Domestication
Epigenetics
Fruits
Gene expression
Genomes
Lipoxygenase
Metabolites
Olea europaea ssp. europaea var. sylvestris
olive epigenomic
olive genetic diversity
Olive oil
Olives
Phenotypic plasticity
Plastic properties
Plasticity
Ripening
Secondary metabolites
Sensory properties
Trees
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Summary:Secondary metabolites are particularly important to humans due to their pharmaceutical properties. Moreover, secondary metabolites are key compounds in climate change adaptation in long-living trees. Recently, it has been described that the domestication of Olea subspecies had no major selection signature on coding variants and was mainly related to changes in gene expression. In addition, the phenotypic plasticity in Olea subspecies was linked to the activation of transposable elements in the genes neighboring. Here, we investigated the imprint of DNA methylation in the unassigned fraction of the phenotypic plasticity of the Olea subspecies, using methylated DNA immuno-precipitation sequencing (MeDIP-seq) for a high-resolution genome-wide DNA methylation profiling of leaves and fruits during fruit development in wild and cultivated olives from Turkey. Notably, the methylation profiling showed a differential DNA methylation in secondary metabolism responsible for the sensory quality of olive oil. Here, we highlight for the first time the imprint of DNA methylation in modulating the activity of the Linoleate 9S lipoxygenase in the biosynthesis of volatile aromatic compounds. Unprecedently, the current study reveals the methylation status of the olive genome during fruit ripening.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants10071405