ORS1, an H(2)O(2)-Responsive NAC Transcription Factor, Controls Senescence in Arabidopsis thaliana

We report here that ORS1, a previously uncharacterized member of the NAC transcription factor family, controls leaf senescence in Arabidopsis thaliana. Overexpression of ORS1 accelerates senescence in transgenic plants, whereas its inhibition delays it. Genes acting downstream of ORS1 were identified by global expression analysis using transgenic plants producing dexamethasone-inducible ORS1-GR fusion protein. Of the 42 up-regulated genes, 30 (similar to 70%) were previously shown to be up-regulated during age-dependent senescence. We also observed that 32 (similar to 76%) of the ORS1-dependent genes were induced by long-term (4 d), but not short-term (6 h) salinity stress (150 mM NaCl). Furthermore, expression of 16 and 24 genes, respectively, was induced after 1 and 5 h of treatment with hydrogen peroxide (H(2)O(2)), a reactive oxygen species known to accumulate during salinity stress. ORS1 itself was found to be rapidly and strongly induced by H(2)O(2) treatment in both leaves and roots. Using in vitro binding site selection, we determined the preferred binding motif of ORS1 and found it to be present in half of the ORS1-dependent genes. ORS1 is a paralog of ORE1/ANAC092/AtNAC2, a previously reported regulator of leaf senescence. Phylogenetic footprinting revealed evolutionary conservation of the ORS1 and ORE1 promoter sequences in different Brassicaceae species, indicating strong positive selection acting on both genes. We conclude that ORS1, similarly to ORE1, triggers expression of senescence-associated genes through a regulatory network that may involve cross-talk with salt- and H(2)O(2)-dependent signaling pathways

Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones

BACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste.Instituto de BiotecnologíaFil: D'Angelo, Matilde. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zanor, María I. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sance, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Boggio, Silvana B. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Asprelli, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; BrasilFil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; ArgentinaFil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Valle, Estela M. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

La expresión de una flavodoxina cianobacteriana en plástidos de tomate incrementa el índice de cosecha y la tolerancia a estrés oxidativo

En un futuro no lejano, la humanidad deberá afrontar el aumento de la población junto al límite de la tierra cultivable, el estrés ambiental y el cambio climático, del cual ya somos parte. La Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) estima que, para abastecer a la población mundial estimada en el año 2050, la producción de alimentos deberá crecer en torno a un 70%. Esta alta demanda exige el avance en la investigación de nuevas tecnologías que incrementen el índice de cosecha de los cultivos. En particular, el tomate (Solanum lycopersicum) es un fruto muy consumido a nivel mundial. Su importancia radica en su alto contenido de vitaminas al igual que antioxidantes. Debido a esto, en este proyecto nos propusimos generar plantas de tomate transgénicas que sobre-expresen la proteína cianobacteriana flavodoxina (Fld), y evaluar si éstas manifiestan mejoras agrícolas y tolerancia frente a estrés oxidativo, tal como fue demostrado en tabaco. Los resultados obtenidos demostraron una mejora en el índice de cosecha del cultivo. Las plantas que expresan Fld en cloroplastos tienen una menor expansión foliar, mayor cantidad de frutos, aunque de menor tamaño en comparación con la línea salvaje. Además, estas plantas demostraron una tolerancia aumentada frente a estrés oxidativo. Estos resultados generan interés en el estudio de la expresión de Fld en el desarrollo del fruto y cómo esta proteína afecta la expansión celularFil: Arce, Rocío C.. Universidad Nacional de RosarioFil: Mayta, Martín L.. Universidad Nacional de RosarioFil: Pagani, Constanza E.. Universidad Nacional de RosarioFil: Zurbriggen, Matías D.; . Universidad Nacional de RosarioFil: Valle, Estela M.. Universidad Nacional de RosarioFil: Zanor, María I.. Universidad Nacional de RosarioFil: Carrillo, Néstor. Universidad Nacional de Rosari

JUNGBRUNNEN1, a reactive oxygen species-responsive NAC transcription factor, regulates longevity in Arabidopsis

The transition from juvenility through maturation to senescence is a complex process that involves the regulation of longevity. Here, we identify JUNGBRUNNEN1 (JUB1), a hydrogen peroxide (H(2)O(2))-induced NAC transcription factor, as a central longevity regulator in Arabidopsis thaliana. JUB1 overexpression strongly delays senescence, dampens intracellular H(2)O(2) levels, and enhances tolerance to various abiotic stresses, whereas in jub1-1 knockdown plants, precocious senescence and lowered abiotic stress tolerance are observed. A JUB1 binding site containing a RRYGCCGT core sequence is present in the promoter of DREB2A, which plays an important role in abiotic stress responses. JUB1 transactivates DREB2A expression in mesophyll cell protoplasts and transgenic plants and binds directly to the DREB2A promoter. Transcriptome profiling of JUB1 overexpressors revealed elevated expression of several reactive oxygen species-responsive genes, including heat shock protein and glutathione S-transferase genes, whose expression is further induced by H(2)O(2) treatment. Metabolite profiling identified elevated Pro and trehalose levels in JUB1 overexpressors, in accordance with their enhanced abiotic stress tolerance. We suggest that JUB1 constitutes a central regulator of a finely tuned control system that modulates cellular H(2)O(2) level and primes the plants for upcoming stress through a gene regulatory network that involves DREB2A

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

Volatile compounds represent an important part of the plant metabolome and are of particular agronomic and biological interest due to their contribution to fruit aroma and flavor and therefore to fruit quality. By using a non-targeted approach based on HS-SPME-GC-MS, the volatile-compound complement of peach fruit was described. A total of 110 volatile compounds (including alcohols, ketones, aldehydes, esters, lactones, carboxylic acids, phenolics and terpenoids) were identified and quantified in peach fruit samples from different genetic backgrounds, locations, maturity stages and physiological responses. By using a combination of hierarchical cluster analysis and metabolomic correlation network analysis we found that previously known peach fruit volatiles are clustered according to their chemical nature or known biosynthetic pathways. Moreover, novel volatiles that had not yet been described in peach were identified and assigned to co-regulated groups. In addition, our analyses showed that most of the co-regulated groups showed good intergroup correlations that are therefore consistent with the existence of a higher level of regulation orchestrating volatile production under different conditions and/or developmental stages. In addition, this volatile network of interactions provides the ground information for future biochemical studies as well as a useful route map for breeding or biotechnological purposes

Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation

The postharvest evolution of Penjar tomatoes has been studied in four accessions representative of the variability of the varietal type. The long-term shelf life of these materials, which carry the alc allele, was confirmed with 31.2-59.1% of commercial fruits after 6 months of effective conservation at room temperature and a limited loss of weight (21.1-27.9%). Aroma in Penjar tomatoes is differentiated from other tomato varieties by a characteristic 'sharp-floral' aroma descriptor. The evolution of the 'sharp-floral' aroma during postharvest showed a peak of intensity at 2 months of postharvest, though in one accession a delay of 2 months in this response was detected. Out of 25 volatiles analysed, including main and background notes, a reverse iPLS variable selection revealed that the main candidates behind this aromatic behaviour are ¿-terpineol, trans-2-hexenal, 6-methyl-5-hepten-2-one, trans-2-octenal, ¿-pinene, ß-ionone, 2 + 3-methylbutanol and phenylacetaldehyde. Between harvest and 2 months postharvest, most compounds reduced considerably their concentration, while the intensity of the 'sharp-floral' descriptor increased, which means that probably there is a rearrangement of the relative concentrations among volatiles that may lead to masking/unmasking processes. © 2011 Springer-Verlag.This work was supported by grants from the Conselleria de Agricultura, Pesca y Alimentacio de la Comunidad Valenciana, the Fundacion de la Comunidad Valenciana para la Investigacion Agroalimentaria (AGROALIMED) and from the Departament d'Agricultura, Alimentacio i Accio Rural (DAR) de la Generalitat de Catalunya.Casals Missio, J.; Cebolla Cornejo, J.; Rosello Ripolles, S.; Beltran Arandes, J.; Casanas, F.; Nuez Viñals, F. (2011). Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation. European Food Research and Technology. 233(2):331-342. doi:10.1007/s00217-011-1517-6S3313422332Petro-Turza M (1987) Flavor of tomato and tomato products. Food Rev Int 2:309–351Butterry RG (1993) Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. In: Acree TE, Teranishi R (eds) Flavor science: sensible principles and techniques. American Chemical Society, WashingtonGoff SA, Klee HJ (2006) Plant volatile compounds: sensory cues for health and nutritional value? Science 311:815–819Tieman DM, Zeigler M, Schmelz EA, Taylor MG, Bliss P, Kirst M, Klee MJ (2006) Identification of loci affecting flavour volatile emissions in tomato fruits. J Exp Bot 57:887–896Zanor MI, Rambla JL, Chaïb J, Steppa A, Medina A, Granell A, Fernie AR, Causse M (2009) Metabolic characterization of loci affecting sensory attributes allows an assessment of the influence of the levels of primary metabolites and volatile organic contents. J Exp Bot 60:2139–2154Ortiz-Serrano P, Gil JV (2010) Quantitative comparison of free and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening. J Agric Food Chem 58:1106–1114Boukobza F, Taylor AJ (2002) Effect of postharvest treatment on flavour volatiles of tomatoes. Postharvest Biol Technol 25:321–331Vrebalov J, Ruezinsky D, Padmanabhan V, White R, Medrano D, Drake R, Schuch W, Giovannoni J (2002) A MADS-box gene necessary for fruit ripening at the tomato ripening-inhibitor (rin) locus. Science 296:343–346Giovannoni JJ, Tanksley SD, Vrebalov J, Noensie E (2004) NOR gene for use in manipulation of fruit quality and ethylene response. US Patent No 5,234,834 issued 13 July 2004McGlasson WB, Last JH, Shaw KJ, Meldrum SK (1987) Influence of the non-ripening mutants rin and nor on the aroma of tomato fruit. HortScience 22:632–634Baldwin EA, Scott JW, Shewmaker CK, Schuch W (2000) Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. HortScience 35:1013–1022Kovács K, Rupert CF, Tikunov Y, Graham N, Bradley G, Seymour GB, Bovy AG, Grierson D (2009) Effect of pleiotropic ripening mutations on flavour volatile biosynthesis. Phytochemistry 70:1003–1008Gao HY, Zhu BZ, Zhu HL, Zhang YL, Xie YH, Li YC, Luo YB (2007) Effect of suppression of ethylene biosynthesis on flavour products in tomato fruits. Russ J Plant Physiol 54:80–88Lewinsohn E, Sitrit Y, Bar E, Azulay Y, Meir A, Zamir D, Tadmor Y (2005) Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses. J Agric Food Chem 53:3142–3148Kopeliovitch E, Mizrahi Y, Rabinowitch D, Kedar N (1980) Physiology of the mutant alcobaca. Physiol Plant 48:307–311Casals J, Pacual L, Cañizares J, Cebolla-Cornejo J, Casañas F, Nuez F (2011) Genetic basis of long shelf life and variability into Penjar tomato. Genet Resour Crop Evol. doi: 10.1007/s10722-011-9677-6Kuzyomenskii AV (2007) Effect of cumulative polymery of tomato keeping life genes. Cytol Genet 41:268–275Paran I, van der Knaap E (2007) Genetic and molecular regulation of fruit and plant domestication traits in tomato and pepper. J Exp Bot 58:3841–3852Moretti CL, Baldwin EA, Sargent SA, Huber DJ (2002) Internal bruising alters aroma volatile profiles in tomato fruit tisúes. HortScience 37:378–382Buttery RG, Teranishi R, Ling LC (1987) Fresh tomato aroma volatiles: a qualitative study. J Agric Food Chem 35:540–544Romero del Castillo R, Valero J, Casañas F, Costell E (2008) Training validation and maintenance of a panel to evaluate the texture of dry beans (Phaseolus vulgaris L.). 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Mild reductions in cytosolic NADP-dependent isocitrate dehydrogenase activity result in lower amino acid contents and pigmentation without impacting growth

Transgenic tomato (Solanum lycopersicum) plants were generated targeting the cytosolic NADP-dependent isocitrate dehydrogenase gene (SlICDH1) via the RNA interference approach. The resultant transformants displayed a relatively mild reduction in the expression and activity of the target enzyme in the leaves. However, biochemical analyses revealed that the transgenic lines displayed a considerable shift in metabolism, being characterized by decreases in the levels of the TCA cycle intermediates, total amino acids, photosynthetic pigments, starch and NAD(P)H. The plants showed little change in photosynthesis with the exception of a minor decrease in maximum photosynthetic efficiency (Fv/Fm), and a small decrease in growth compared to the wild type. These results reveal that even small changes in cytosolic NADP-dependent isocitrate dehydrogenase activity lead to noticeable alterations in the activities of enzymes involved in primary nitrate assimilation and in the synthesis of 2-oxoglutarate derived amino acids. These data are discussed within the context of current models for the role of the various isoforms of isocitrate dehydrogenase within plant amino acid metabolism

The expanded tomato fruit volatile landscape

[EN] The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties in identifiying not only genes or genomic regions but also individual target compounds for plant breeding are addressed. Ample variability in the levels of almost any volatile compound exists, not only in the populations derived from interspecific crosses but also in heirloom varieties and even in commercial hybrids. Quantitative trait loci (QTLs) for all tomato aroma volatiles have been identified in collections derived from both intraspecific and interspecific crosses with different wild tomato species and they (i) fail to co-localize with structural genes in the volatile biosynthetic pathways and (ii) reveal very little coincidence in the genomic regions characterized, indicating that there is ample opportunity to reinforce the levels of the volatiles of interest. Some of the identified genes may be useful as markers or as biotechnological tools to enhance tomato aroma. Current knowledge about the major volatile biosynthetic pathways in the fruit is summarized. Finally, and based on recent reports, it is stressed that conjugation to other metabolites such as sugars seems to play a key role in the modulation of volatile release, at least in some metabolic pathways.We wish to thank the Metabolomics facility at the IBMCP for technical assistance. AG was supported by grants from MinECO and FECYT. This work was facilitated by the European-funded COST action FA1106 QualityFruit.Rambla Nebot, JL.; Tikunov, Y.; Monforte Gilabert, AJ.; Bovy, A.; Granell Richart, A. (2014). The expanded tomato fruit volatile landscape. Journal of Experimental Botany. 65(16):4613-4623. doi:10.1093/jxb/eru128S461346236516Abegaz, E. G., Tandon, K. S., Scott, J. W., Baldwin, E. A., & Shewfelt, R. L. (2004). Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biology and Technology, 34(3), 227-235. doi:10.1016/j.postharvbio.2004.05.023Alba, J. M., Montserrat, M., & Fernández-Muñoz, R. (2008). Resistance to the two-spotted spider mite (Tetranychus urticae) by acylsucroses of wild tomato (Solanum pimpinellifolium) trichomes studied in a recombinant inbred line population. Experimental and Applied Acarology, 47(1), 35-47. doi:10.1007/s10493-008-9192-4Baldwin, E. A., Goodner, K., & Plotto, A. (2008). Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors. Journal of Food Science, 73(6), S294-S307. doi:10.1111/j.1750-3841.2008.00825.xBaldwin, E. A., Goodner, K., Plotto, A., Pritchett, K., & Einstein, M. (2004). Effect of Volatiles and their Concentration on Perception of Tomato Descriptors. Journal of Food Science, 69(8), S310-S318. doi:10.1111/j.1750-3841.2004.tb18023.xBaldwin, E. A., Scott, J. W., Shewmaker, C. K., & Schuch, W. (2000). Flavor Trivia and Tomato Aroma: Biochemistry and Possible Mechanisms for Control of Important Aroma Components. HortScience, 35(6), 1013-1022. doi:10.21273/hortsci.35.6.1013Bender, G., Hummel, T., Negoias, S., & Small, D. M. (2009). Separate signals for orthonasal vs. retronasal perception of food but not nonfood odors. Behavioral Neuroscience, 123(3), 481-489. doi:10.1037/a0015065Bezman, Y., Mayer, F., Takeoka, G. R., Buttery, R. G., Ben-Oliel, G., Rabinowitch, H. D., & Naim, M. (2003). Differential Effects of Tomato (Lycopersicon esculentumMill) Matrix on the Volatility of Important Aroma Compounds†. Journal of Agricultural and Food Chemistry, 51(3), 722-726. doi:10.1021/jf020892hButtery, R. G., Seifert, R. M., Guadagni, D. G., & Ling, L. C. (1971). Characterization of additional volatile components of tomato. Journal of Agricultural and Food Chemistry, 19(3), 524-529. doi:10.1021/jf60175a011Buttery, R. G., Takeoka, G., Teranishi, R., & Ling, L. C. (1990). Tomato aroma components: identification of glycoside hydrolysis volatiles. Journal of Agricultural and Food Chemistry, 38(11), 2050-2053. doi:10.1021/jf00101a010Buttery, R. G., Teranishi, R., Flath, R. A., & Ling, L. C. (1989). Fresh Tomato Volatiles. ACS Symposium Series, 213-222. doi:10.1021/bk-1989-0388.ch017Buttery, R. G., Teranishi, R., Ling, L. C., Flath, R. A., & Stern, D. J. (1988). Quantitative studies on origins of fresh tomato aroma volatiles. Journal of Agricultural and Food Chemistry, 36(6), 1247-1250. doi:10.1021/jf00084a030Carrari, F., Baxter, C., Usadel, B., Urbanczyk-Wochniak, E., Zanor, M.-I., Nunes-Nesi, A., … Fernie, A. R. (2006). Integrated Analysis of Metabolite and Transcript Levels Reveals the Metabolic Shifts That Underlie Tomato Fruit Development and Highlight Regulatory Aspects of Metabolic Network Behavior. Plant Physiology, 142(4), 1380-1396. doi:10.1104/pp.106.088534Causse, M., Friguet, C., Coiret, C., Lépicier, M., Navez, B., Lee, M., … Grandillo, S. (2010). Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness. Journal of Food Science, 75(9), S531-S541. doi:10.1111/j.1750-3841.2010.01841.xCausse, M. (2002). QTL analysis of fruit quality in fresh market tomato: a few chromosome regions control the variation of sensory and instrumental traits. Journal of Experimental Botany, 53(377), 2089-2098. doi:10.1093/jxb/erf058Chen, G., Hackett, R., Walker, D., Taylor, A., Lin, Z., & Grierson, D. (2004). Identification of a Specific Isoform of Tomato Lipoxygenase (TomloxC) Involved in the Generation of Fatty Acid-Derived Flavor Compounds. Plant Physiology, 136(1), 2641-2651. doi:10.1104/pp.104.041608Du, X., Finn, C. E., & Qian, M. C. (2010). Bound Volatile Precursors in Genotypes in the Pedigree of ‘Marion’ Blackberry (RubusSp.). 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