An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls
Open accessAbstract
Two furanones, furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone), are important constituents of flavor of the Alphonso cultivar of mango (Mangifera indica). To get insights into the biosynthesis of these furanones, we isolated an enone oxidoreductase gene from the Alphonso mango. It has high sequence similarity to an alkenal/one oxidoreductase from cucumber (79% identity) and enone oxidoreductases from tomato (73% identity) and strawberry (72% identity). The complete open reading frame was expressed in E. coli and the (his)6-tagged recombinant protein was purified by affinity chromatography. The purified protein assayed with NADH as a reducing agent converted D-fructose-1,6-diphosphate into furaneol, the immediate precursor of mesifuran. The enzyme was also able to convert two highly reactive carbonyls, 3-buten-2-one and 1-penten-3-one, produced by lipid peroxidation in plants, into their saturated derivatives. Expression profiling in various ripening stages of Alphonso fruits depicted an expression maxima at 10 days after harvest stage, shortly before the appearance of the maximum amount of furanones (completely ripe stage, 15 days after harvest). Although no furanones were detected at the 0 day after harvest stage, significant expression of this gene was detected in the fruits at this stage. Overall, the results suggest that this oxidoreductase plays important roles in Alphonso mango fruits.
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In mango vinegar, furaneol, a lactone associated with mango sensory descriptors, was found relating with varietal aroma.
“Regarding mango, furaneol, a lactone associated with mango sensory descriptors, was found relating with varietal aroma (Kulkarni et al. 2013).”
From Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity (2017) · cites this paper as Kulkarni et al. 2013
The Background (page unavailable) reports that furaneol contributes to mango flavor and that Alphonso fruit contains more of it than other cultivars, supporting a link to varietal aroma. It identifies furaneol as a furanone, not a lactone, and discusses mango fruit rather than mango vinegar. (LLM, conf=0.87)
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- Authors
- Kulkarni, R., Chidley, H., Deshpande, A., Schmidt, A., Pujari, K., Giri, A., Gershenzon, J., & Gupta, V.
- Affiliations
- Max Planck Society (DE)
- National Chemical Laboratory (IN)
- Corresponding author
- Gupta, Vidya
- Venue
- SpringerPlus
- Published
- 2013-10-01
- Volume
- 2
- Issue
- 1
- Pages
- 494-494
- ISSN
- 2193-1801 (ISSN-L)
- PMC
- PMC3797322
- OpenAlex
- W2143452703
- Cited by
- 17
- References
- 21
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 3 · 2023: 1 · 2022: 2 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 3 · 2016: 2
- FWCI
- 0.80
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by
- Locations
- SpringerPlus (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- MPG.PuRe (Max Planck Society) (submittedVersion, other-oa)
- Funders
- Council of Scientific and Industrial Research, India (CSC 0133)
- Deutscher Akademischer Austauschdienst
- China Scholarship Council
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- furaneol, Alphonso mango, mango, fruit flavor, lipid peroxidation, carbonyl reduction, methyl vinyl ketone, 1-penten-3-one, gene expression profiling, fruit ripening, NADH-dependent reduction
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