olive phenolic compounds metabolic and transcriptional profiling during fruit development橄榄酚类化合物代谢和转录分析水果发展.pdfVIP

Alagna et al. BMC Plant Biology 2012, 12:162 /1471-2229/12/162 RESEARCH ARTICLE Open Access Olive phenolic compounds: metabolic and transcriptional profiling during fruit development 1* 1 1 2 2 2 Fiammetta Alagna , Roberto Mariotti , Francesco Panara , Silvia Caporali , Stefania Urbani , Gianluca Veneziani , 2 2 3 4 5 2 Sonia Esposto , Agnese Taticchi , Adolfo Rosati , Rosa Rao , Gaetano Perrotta , Maurizio Servili and Luciana Baldoni1* Abstract Background: Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism. Results: The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3–4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds showing specificity for certain cultivars. Thirty-five olive transcripts homologous to genes involved in the pathways of the main secondary metabolites were identified from the massive sequencing data of the olive fruit transcriptome or from cDNA-AFLP analysis. Their mRNA levels were determined using RT-qPCR analysis on fruits of high- and low-phenolic varieties (Co