Two-Phase Flavonoid Formation in Developing Strawberry (Fragaria × ananassa) Fruit

Flavonoids are important secondary metabolites in strawberry as they fulfill a wide variety of physiological functions. In addition, they are beneficial for human health. Previous studies have shown for selected enzymes from the flavonoid pathway that flavonoid biosynthesis shows two peaks during fr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-02, Vol.54 (4), p.1479-1485
Main Authors: Halbwirth, Heidrun, Puhl, Iva, Haas, Ursula, Jezik, Karoline, Treutter, Dieter, Stich, Karl
Format: Article
Language:English
Subjects:
Acyltransferases - metabolism
Alcohol Oxidoreductases - metabolism
anthocyanins
Anthocyanins - biosynthesis
Biological and medical sciences
biosynthesis
enzyme activity
enzymes
flavanols
flavonoids
Flavonoids - biosynthesis
flavonols
Flavonols - biosynthesis
Food industries
Fragaria - enzymology
Fragaria ananassa
Fruit - enzymology
Fruit - growth & development
Fruit and vegetable industries
fruiting
fruits (plant anatomy)
Fundamental and applied biological sciences. Psychology
Glucosyltransferases - metabolism
Intramolecular Lyases - metabolism
Oxidoreductases - metabolism
Plant Proteins - metabolism
ripening
strawberries
sugars
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Summary:Flavonoids are important secondary metabolites in strawberry as they fulfill a wide variety of physiological functions. In addition, they are beneficial for human health. Previous studies have shown for selected enzymes from the flavonoid pathway that flavonoid biosynthesis shows two peaks during fruit development. We provide optimized protocols for the determination of the activities of the key flavonoid enzymes:  phenylalanine ammonia lyase, chalcone synthase/chalcone isomerase, flavanone 3-hydroxylase, dihydroflavonol 4-reductase, flavonol synthase, flavonoid 3-O-glucosyltransferase, and flavonoid 7-O-glucosyltransferase. Using these protocols we were able to demonstrate two distinct activity peaks during fruit ripening at early and late developmental stages for all enzymes with the exception of flavonol synthase. The first activity peak corresponds to the formation of flavanols, while the second peak is clearly related to anthocyanin and flavonol accumulation. The results indicate that flavonoid 3-O-glucosyltransferase activity is not essential for redirection from flavanol to anthocyanin formation in strawberry. Keywords: Strawberry (Fragaria × ananassa); fruit ripening; fruit color; flavonoid concentrations; flavonoid enzymes; anthocyanins; flavan 3-ols (catechin, epicatechin, and derived proanthocyanidins); flavonols
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0524170