Multi-level engineering facilitates the production of phenylpropanoid compounds in tomato

Yang Zhang, Eugenio Butelli, Saleh Alseekh, Takayuki Tohge, Ghanasyam Rallapalli, Jie Luo, Prashant G. Kawar, Lionel Hill, Angelo Santino, Alisdair R. Fernie and Cathie Martin ()
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Yang Zhang: John Innes Centre, Norwich Research Park
Eugenio Butelli: John Innes Centre, Norwich Research Park
Saleh Alseekh: Max-Planck-Institute of Molecular Plant Physiology
Takayuki Tohge: Max-Planck-Institute of Molecular Plant Physiology
Ghanasyam Rallapalli: The Sainsbury Laboratory, Norwich Research Park, Colney
Jie Luo: National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University
Prashant G. Kawar: Indian Council of Agricultural Research – Central Potato Research Institute
Lionel Hill: John Innes Centre, Norwich Research Park
Angelo Santino: Institute of Sciences of Food Production C.N.R. Unit of Lecce
Alisdair R. Fernie: Max-Planck-Institute of Molecular Plant Physiology
Cathie Martin: John Innes Centre, Norwich Research Park

Nature Communications, 2015, vol. 6, issue 1, 1-11

Abstract: Abstract Phenylpropanoids comprise an important class of plant secondary metabolites. A number of transcription factors have been used to upregulate-specific branches of phenylpropanoid metabolism, but by far the most effective has been the fruit-specific expression of AtMYB12 in tomato, which resulted in as much as 10% of fruit dry weight accumulating as flavonols and hydroxycinnamates. We show that AtMYB12 not only increases the demand of flavonoid biosynthesis but also increases the supply of carbon from primary metabolism, energy and reducing power, which may fuel the shikimate and phenylalanine biosynthetic pathways to supply more aromatic amino acids for secondary metabolism. AtMYB12 directly binds promoters of genes encoding enzymes of primary metabolism. The enhanced supply of precursors, energy and reducing power achieved by AtMYB12 expression can be harnessed to engineer high levels of novel phenylpropanoids in tomato fruit, offering an effective production system for bioactives and other high value ingredients.

Date: 2015
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DOI: 10.1038/ncomms9635

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