Changes in quinic acid metabolism during fruit development in three kiwifruit species

Functional Plant Biology : FPB
Ken MarshWilliam A Laing

Abstract

Kiwifruit are novel in that they contain high levels of quinic acid (1-2% w/w), which contributes to the flavour, sugar/acid balance and health-giving properties of the fruit. In a study of quinic acid storage and metabolism in three kiwifruit species (Actinidia chinensis Planch. var. chinensis, Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson var. deliciosa and Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq. var. arguta) quinic acid accumulation occurred principally in the early stages (<60 days after anthesis; (DAA)) of fruit development. The present study established that there are separate quinate dehydrogenase (QDH) and shikimate dehydrogenase (SDH) activities in kiwifruit, probably representing different proteins. Quinate dehydrogenase activity was at a maximum around the time of greatest quinic acid accumulation and declined markedly in late fruit development, and was also higher in the species that accumulated the largest amounts of quinic acid (A. chinensis and A. deliciosa). In contrast, SDH activity was highest in the early stages of fruit development and only declined to 30-50% at later stages of fruit development in all three species. Dehydroquinate synthase gene expression levels measured by quantitati...Continue Reading

References

Mar 15, 2003·The Journal of Biological Chemistry·Gurvan MichelAdrian J Lapthorn
Dec 15, 2004·The Journal of Biological Chemistry·Holger A LindnerMiroslaw Cygler
Nov 1, 2004·Functional Plant Biology : FPB·William A LaingElspeth MacRae

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Citations

Jun 20, 2014·The Journal of Biological Chemistry·Jia GuoJürgen Ehlting
Jun 12, 2018·The Plant Journal : for Cell and Molecular Biology·Artyom GritsunovDinesh Christendat
Jun 13, 2019·Current Pharmaceutical Biotechnology·Alyaa NasrGuo-Ping Zhu
Dec 30, 2011·BMC Plant Biology·Annette C RichardsonRobert J Schaffer

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