Michael C Long

Publications (2)6.16 Total impact

• Article: Involvement of snapdragon benzaldehyde dehydrogenase in benzoic acid biosynthesis.

  Michael C Long, Dinesh A Nagegowda, Yasuhisa Kaminaga, Kwok Ki Ho, Christine M Kish, Jennifer Schnepp, Debra Sherman, Henry Weiner, David Rhodes, Natalia Dudareva
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  ABSTRACT: Benzoic acid (BA) is an important building block in a wide spectrum of compounds varying from primary metabolites to secondary products. Benzoic acid biosynthesis from L-phenylalanine requires shortening of the propyl side chain by two carbons, which can occur via a beta-oxidative pathway or a non-beta-oxidative pathway, with benzaldehyde as a key intermediate. The non-beta-oxidative route requires benzaldehyde dehydrogenase (BALDH) to convert benzaldehyde to BA. Using a functional genomic approach, we identified an Antirrhinum majus (snapdragon) BALDH, which exhibits 40% identity to bacterial BALDH. Transcript profiling, biochemical characterization of the purified recombinant protein, molecular homology modeling, in vivo stable isotope labeling, and transient expression in petunia flowers reveal that BALDH is capable of oxidizing benzaldehyde to BA in vivo. GFP localization and immunogold labeling studies show that this biochemical step occurs in the mitochondria, raising a question about the role of subcellular compartmentalization in BA biosynthesis.
  The Plant Journal 04/2009; 59(2):256-65. · 6.16 Impact Factor
• Chapter: Floral Scents and Fruit Aromas Inspired by Nature

  Florence Negre-Zakharov, Michael C. Long, Natalia Dudareva
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  ABSTRACT: Plants use floral and fruit volatiles as chemical cues to interact with their environment by attracting pollinators and seed dispersers, thus ensuring plant reproductive success. These volatiles also have a significant economic value as they contribute directly to the quality, and indirectly to the yield, of crops. The scent of flowers and the aroma of fruits are composed of complex mixtures of tens or sometimes hundreds of volatile compounds, many of which are found in both flowers and fruits. Arising from diverse biochemical pathways, floral and fruit volatiles can be divided into four major classes according to their metabolic origin: terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives and amino acid derivatives. Recent discoveries of genes and enzymes responsible for the formation of volatile compounds have facilitated the investigation of the regulation of the biosynthesis of flower and fruit volatiles. Our growing understanding of the plant volatile network, together with pioneering attempts for fragrance modification, provide a platform for future metabolic engineering of floral scent and fruit aroma for plant improvement and human enjoyment.
  12/2008: pages 405-431;