Sucrose metabolism during fruit development in Coffea racemosa
Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from anthesis, until the point of complete fruit maturation and tissue development, followed by measurement of fruit tissue weight. Pericarp was the most abundant tissue, and always represented around 70-0% of fruit fresh weight. The perisperm present in young fruits was rapidly replaced by the endosperm at around 40 days after flowering (DAF). In the latter tissue, total and reducing sugars decreased during development. However, sucrose content was maintained at a relatively high level throughout fruit development, with a peak at 40 DAF that coincided with the highest level of sucrose synthase (SUS) activity detected in this tissue. For all endosperm developmental stages analysed, very low invertase activity was observed, suggesting a limited role for this enzyme in sucrose metabolism. Northern blot experiments using SUS1 and SUS2 cDNA sequences from Coffea arabica as probes were carried out to study the expression of SUS-encoding genes. The SUS1 transcripts of C. racemosa overlapped with the peak of SUS activity in the endosperm, whereas SUS2 transcripts accumulated mainly during the latest stages of endosperm development. Altogether, these results suggest that the SUS1 isoform of SUS is essential for sucrose accumulation in the fruits of C. racemosa.
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Language: | eng |
Subjects: | F60 - Physiologie et biochimie végétale, Q04 - Composition des produits alimentaires, Coffea racemosa, métabolisme des glucides, saccharose, fruit (botanique), développement biologique, teneur en glucides, activité enzymatique, expression des gènes, maturation, Coffea arabica, http://aims.fao.org/aos/agrovoc/c_1728, http://aims.fao.org/aos/agrovoc/c_1299, http://aims.fao.org/aos/agrovoc/c_7495, http://aims.fao.org/aos/agrovoc/c_3119, http://aims.fao.org/aos/agrovoc/c_921, http://aims.fao.org/aos/agrovoc/c_1298, http://aims.fao.org/aos/agrovoc/c_2604, http://aims.fao.org/aos/agrovoc/c_27527, http://aims.fao.org/aos/agrovoc/c_4655, http://aims.fao.org/aos/agrovoc/c_1721, |
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dig-cirad-fr-5435222024-01-28T15:42:30Z http://agritrop.cirad.fr/543522/ http://agritrop.cirad.fr/543522/ Sucrose metabolism during fruit development in Coffea racemosa. Geromel Clara, Ferreira Lucia Pires, Bottcher A., Pot David, Perreira Luiz Filipe Protasio, Leroy Thierry, Vieira Luiz Gonzaga Esteves, Mazzafera Paulo, Marraccini Pierre. 2008. Annals of Applied Biology, 152 (2) : 179-187.https://doi.org/10.1111/j.1744-7348.2007.00199.x <https://doi.org/10.1111/j.1744-7348.2007.00199.x> Sucrose metabolism during fruit development in Coffea racemosa Geromel, Clara Ferreira, Lucia Pires Bottcher, A. Pot, David Perreira, Luiz Filipe Protasio Leroy, Thierry Vieira, Luiz Gonzaga Esteves Mazzafera, Paulo Marraccini, Pierre eng 2008 Annals of Applied Biology F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from anthesis, until the point of complete fruit maturation and tissue development, followed by measurement of fruit tissue weight. Pericarp was the most abundant tissue, and always represented around 70-0% of fruit fresh weight. The perisperm present in young fruits was rapidly replaced by the endosperm at around 40 days after flowering (DAF). In the latter tissue, total and reducing sugars decreased during development. However, sucrose content was maintained at a relatively high level throughout fruit development, with a peak at 40 DAF that coincided with the highest level of sucrose synthase (SUS) activity detected in this tissue. For all endosperm developmental stages analysed, very low invertase activity was observed, suggesting a limited role for this enzyme in sucrose metabolism. Northern blot experiments using SUS1 and SUS2 cDNA sequences from Coffea arabica as probes were carried out to study the expression of SUS-encoding genes. The SUS1 transcripts of C. racemosa overlapped with the peak of SUS activity in the endosperm, whereas SUS2 transcripts accumulated mainly during the latest stages of endosperm development. Altogether, these results suggest that the SUS1 isoform of SUS is essential for sucrose accumulation in the fruits of C. racemosa. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/543522/1/document_543522.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/j.1744-7348.2007.00199.x 10.1111/j.1744-7348.2007.00199.x info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1744-7348.2007.00199.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/j.1744-7348.2007.00199.x |
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F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 |
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F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 Geromel, Clara Ferreira, Lucia Pires Bottcher, A. Pot, David Perreira, Luiz Filipe Protasio Leroy, Thierry Vieira, Luiz Gonzaga Esteves Mazzafera, Paulo Marraccini, Pierre Sucrose metabolism during fruit development in Coffea racemosa |
description |
Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar content were investigated in the fast fruit-ripening coffee species Coffea racemosa. Fruits were harvested regularly from anthesis, until the point of complete fruit maturation and tissue development, followed by measurement of fruit tissue weight. Pericarp was the most abundant tissue, and always represented around 70-0% of fruit fresh weight. The perisperm present in young fruits was rapidly replaced by the endosperm at around 40 days after flowering (DAF). In the latter tissue, total and reducing sugars decreased during development. However, sucrose content was maintained at a relatively high level throughout fruit development, with a peak at 40 DAF that coincided with the highest level of sucrose synthase (SUS) activity detected in this tissue. For all endosperm developmental stages analysed, very low invertase activity was observed, suggesting a limited role for this enzyme in sucrose metabolism. Northern blot experiments using SUS1 and SUS2 cDNA sequences from Coffea arabica as probes were carried out to study the expression of SUS-encoding genes. The SUS1 transcripts of C. racemosa overlapped with the peak of SUS activity in the endosperm, whereas SUS2 transcripts accumulated mainly during the latest stages of endosperm development. Altogether, these results suggest that the SUS1 isoform of SUS is essential for sucrose accumulation in the fruits of C. racemosa. |
format |
article |
topic_facet |
F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Coffea racemosa métabolisme des glucides saccharose fruit (botanique) développement biologique teneur en glucides activité enzymatique expression des gènes maturation Coffea arabica http://aims.fao.org/aos/agrovoc/c_1728 http://aims.fao.org/aos/agrovoc/c_1299 http://aims.fao.org/aos/agrovoc/c_7495 http://aims.fao.org/aos/agrovoc/c_3119 http://aims.fao.org/aos/agrovoc/c_921 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_27527 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_1721 |
author |
Geromel, Clara Ferreira, Lucia Pires Bottcher, A. Pot, David Perreira, Luiz Filipe Protasio Leroy, Thierry Vieira, Luiz Gonzaga Esteves Mazzafera, Paulo Marraccini, Pierre |
author_facet |
Geromel, Clara Ferreira, Lucia Pires Bottcher, A. Pot, David Perreira, Luiz Filipe Protasio Leroy, Thierry Vieira, Luiz Gonzaga Esteves Mazzafera, Paulo Marraccini, Pierre |
author_sort |
Geromel, Clara |
title |
Sucrose metabolism during fruit development in Coffea racemosa |
title_short |
Sucrose metabolism during fruit development in Coffea racemosa |
title_full |
Sucrose metabolism during fruit development in Coffea racemosa |
title_fullStr |
Sucrose metabolism during fruit development in Coffea racemosa |
title_full_unstemmed |
Sucrose metabolism during fruit development in Coffea racemosa |
title_sort |
sucrose metabolism during fruit development in coffea racemosa |
url |
http://agritrop.cirad.fr/543522/ http://agritrop.cirad.fr/543522/1/document_543522.pdf |
work_keys_str_mv |
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_version_ |
1792496816865935360 |