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dc.contributor.authorDiaz-Sanchez, V.
dc.contributor.authorF. Estrada, A.
dc.contributor.authorLimon, M. C.
dc.contributor.authorAl-Babili, Salim
dc.contributor.authorAvalos, J.
dc.date.accessioned2015-05-18T21:54:41Z
dc.date.available2015-05-18T21:54:41Z
dc.date.issued2013-07-26
dc.identifier.citationThe Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme 2013, 12 (9):1305 Eukaryotic Cell
dc.identifier.issn1535-9778
dc.identifier.issn1535-9786
dc.identifier.pmid23893079
dc.identifier.doi10.1128/EC.00084-13
dc.identifier.urihttp://hdl.handle.net/10754/554122
dc.description.abstractThe genome of the ascomycete Neurospora crassa encodes CAO-1 and CAO-2, two members of the carotenoid cleavage oxygenase family that target double bonds in different substrates. Previous studies demonstrated the role of CAO-2 in cleaving the C40 carotene torulene, a key step in the synthesis of the C35 apocarotenoid pigment neurosporaxanthin. In this work, we investigated the activity of CAO-1, assuming that it may provide retinal, the chromophore of the NOP-1 rhodopsin, by cleaving β-carotene. For this purpose, we tested CAO-1 activity with carotenoid substrates that were, however, not converted. In contrast and consistent with its sequence similarity to family members that act on stilbenes, CAO-1 cleaved the interphenyl Cα-Cβ double bond of resveratrol and its derivative piceatannol. CAO-1 did not convert five other similar stilbenes, indicating a requirement for a minimal number of unmodified hydroxyl groups in the stilbene background. Confirming its biological function in converting stilbenes, adding resveratrol led to a pronounced increase in cao-1 mRNA levels, while light, a key regulator of carotenoid metabolism, did not alter them. Targeted Δcao-1 mutants were not impaired by the presence of resveratrol, a phytoalexin active against different fungi, which did not significantly affect the growth and development of wild-type Neurospora. However, under partial sorbose toxicity, the Δcao-1 colonies exhibited faster radial growth than control strains in the presence of resveratrol, suggesting a moderate toxic effect of resveratrol cleavage products.
dc.publisherAmerican Society for Microbiology
dc.relation.urlhttp://ec.asm.org/cgi/doi/10.1128/EC.00084-13
dc.rightsArchived with thanks to Eukaryotic Cell
dc.titleThe Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme
dc.typeArticle
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Division
dc.identifier.journalEukaryotic Cell
dc.identifier.pmcidPMC3811574
dc.eprint.versionPublisher's Version/PDF
dc.contributor.institutionDepartamento de Genética, Universidad de Sevilla, Seville, Spain
dc.contributor.institutionFaculty of Biology, Albert-Ludwigs University of Freiburg, Freiburg, Germany
kaust.personAl-Babili, Salim
refterms.dateFOA2018-06-14T07:49:58Z


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