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Title of Journal: Amino Acids

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Abbravation: Amino Acids

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Springer Vienna

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DOI

10.1007/bf00500572

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ISSN

1438-2199

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Free amino acid production during tomato fruit rip

Authors: Augusto Sorrequieta Gisela Ferraro Silvana B Boggio Estela M Valle
Publish Date: 2009/10/30
Volume: 38, Issue: 5, Pages: 1523-1532
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Abstract

In tomato free amino acids increase dramatically during fruit ripening and their abundance changed differentially More evident is lglutamate which gives the characteristic “umami” flavor Glutamate is the principal free amino acid of ripe fruits of cultivated varieties In this paper we examined the capacity of tomato fruits to process endogenous as well as exogenous polypeptides during the ripening transition in order to analyze their contribution to the free amino acid pool In addition the activity of some enzymes involved in glutamate metabolism such as γglutamyl transpeptidase γGTase glutamate dehydrogenase GDH αketoglutaratedependent γaminobutyrate transaminase GABAT alanine and aspartate aminotransferases was evaluated Results showed that peptidases were very active in ripening fruits and they were able to release free amino acids from endogenous proteins and glutamate from exogenously added glutamatecontaining peptides In addition red fruit contained enough γGTase activity to sustain glutamate liberation from endogenous substrates such as glutathione From all the glutamate metabolizing enzymes GDH and GABAT showed the higher increase in activities when the ripening process starts In summary tomato fruits increase free amino acid content during ripening most probably due to the raise of different peptidase activities However glutamate level of ripe fruit seems to be mostly related to GDH and GABAT activities that could contribute to increase lglutamate level during the ripening transitionThis research was supported by grants from the National Agency for the Promotion of Science and Technology ANPCyT PICTs nos 0813549 and 200601358 and the National Institute of Agricultural Technology INTA grant no AEBIO3451 We are very grateful to Dr Suthep Wiyakrutta Faculty of Science Mahidol University Bangkok Thailand for kindly provided the recombinant dphenylglycine aminotransferase enzyme and Mercedes Leiva and Hebe Bottai for statistical analyses

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