Plant Science Research

GAME36 Enzyme: A Breakthrough in Non-Bitter Glycoalkaloids in Ripe Tomato Fruit

GAME36 Enzyme: A Breakthrough in Non-Bitter Glycoalkaloids in Ripe Tomato Fruit

Scientists have made a significant discovery in the biosynthetic pathway of non-bitter glycoalkaloids in ripe tomato fruit, uncovering a critical enzyme that plays a role in converting bitter and toxic compounds to non-bitter and less toxic forms. This discovery enhances our understanding of tomato fruit ripening and opens new avenues for the agricultural and food industries.

Tomatoes are one of the most consumed fruits worldwide. However, they contain steroidal glycoalkaloids (SGAs), cholesterol-derived specialized metabolites. While SGAs protect the plant against pathogens and herbivores, some are considered anti-nutritional to humans due to their bitterness and toxicity.

During the ripening of tomato fruit, the bitter and toxic compound α-tomatine is metabolized to the non-bitter and less toxic Esculeoside A. This metabolic shift increases the palatability of ripe tomatoes and favors seed dispersal. However, the enzyme responsible for one of the critical steps in this conversion remained unknown.

In a recent study, researchers identified a BAHD-type acyltransferase enzyme, termed GLYCOALKALOID METABOLISM 36 (GAME36), that catalyzes the acylation of various hydroxylated SGAs in both cultivated and wild tomato species. This discovery completes the biosynthetic pathway of non-bitter and less toxic SGAs in tomato fruit.

The GAME36 enzyme was found to be highly specific, catalyzing in vitro acetylation specifically on various hydroxylated SGAs. It also displayed substrate promiscuity, acylating hydroxy-SGAs using various aliphatic acyl CoA donors. The enzyme’s kinetic properties were also characterized, showing preferred specificity toward specific substrates.

The discovery of the GAME36 enzyme expands our understanding of the ripening-associated metabolic shift in tomatoes, assuring non-bitter forms of ripe tomato fruits. It also has potential applications in the agricultural and food industries, where controlling the bitterness and toxicity of tomatoes could lead to improved taste and nutritional quality.

Identifying this enzyme also opens the door for further research into the biosynthesis of SGAs in other plants within the Solanum genus, such as potatoes and eggplants. Understanding these pathways could lead to developing new strategies for enhancing these staple food crops’ nutritional value and marketability.

Identifying the GAME36 enzyme in the biosynthetic pathway of non-bitter glycoalkaloids in ripe tomato fruit is a significant scientific breakthrough. It fills a critical gap in our understanding of tomato fruit ripening and offers potential applications in agriculture and food science. Future research may explore the broader implications of this discovery, potentially leading to innovations in the cultivation and consumption of tomatoes and other related crops.

Photo by Avin CP on Unsplash 

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