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Biochemists manipulate fruit flavor enzymes
Date:8/20/2008

neration of HPL.

AOS and HPL are part of a super family of enzymes called cytochrome P450. P450 family enzymes are found in most bacteria and all known plants and animals. Although AOS or HPL are not found in humans, there are related P450 family members that help metabolize nearly half of the pharmaceuticals currently in use. In plants, AOS and HPL break down naturally-occurring, organic peroxides into GLV and jasmonate molecules. "Each flavor has a different chemical profile," Raman said.

"A notable strength of this manuscript is the combined use of structural and evolutionary biology to draw new insights regarding enzyme function. These insights led to the striking demonstration that a single amino acid substitution converts one enzyme into another, thereby showing how a single point mutation can contribute to the evolution of different biosynthetic pathways. This begins to answer the long-standing question as to how the same starting molecule can be converted into different products by enzymes that look strikingly similar," said Rodney E. Kellems, Ph.D., professor and chairman of the Department of Biochemistry & Molecular Biology at the UT Medical School at Houston.

The study dispels the earlier view that these flavor-producing enzymes are only found in plants, Raman said. "We have discovered that they are also present in marine animals, such as sea anemone and corals. However, we do not know what they do in these organisms."


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Contact: Robert Cahill
Robert.Cahill@uth.tmc.edu
713-500-3042
University of Texas Health Science Center at Houston
Source:Eurekalert

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