TY - GEN A1 - Lou, Ying A1 - Ma, Hui A1 - Lin, Wen-Hui A1 - Chu, Zhao-Quing A1 - Müller-Röber, Bernd A1 - Xu, Zhi-Hong A1 - Xue, Hong-Wei T1 - The highly charged region of plant beta-type phosphatidylinositol 4-kinase is involved in membrane targeting and phospholipid binding N2 - In Arabidopsis thaliana and Oryza sativa, two types of PI 4-kinase (PI4Ks) have been isolated and functionally characterized. The alpha-type PI4Ks (similar to 220 kDa) contain a PH domain, which is lacking in beta-type PI4Ks (similar to 120 kDa). beta-Type PI4Ks, exemplified by Arabidopsis AtPI4K beta and rice OsPI4K2, contain a highly charged repetitive segment designated PPC (Plant PI4K Charged) region, which is an unique domain only found in plant beta-type PI4Ks at present. The PPC region has a length of similar to 300 amino acids and harboring 11 (AtPI4K beta) and 14 (OsPI4K2) repeats, respectively, of a 20-aa motif. Studies employing a modified yeast-based "Sequence of Membrane- Targeting Detection'' system demonstrate that the PPC(OsPI4K2) region, as well as the former 8 and latter 6 repetitive motifs within the PPC region, are able to target fusion proteins to the plasma membrane. Further detection on the transiently expressed GFP fusion proteins in onion epidermal cells showed that the PPC(OsPI4K2) region alone, as well as the region containing repetitive motifs 1-8, was able to direct GFP to the plasma membrane, while the regions containing less repetitive motifs, i.e. 6, 4, 2 or single motif(s) led to predominantly intracellular localization. Agrobacterium-mediated transient expression of PPC-GFP fusion protein further confirms the membrane-targeting capacities of PPC region. In addition, the predominant plasma membrane localization of AtPI4Kb was mediated by the PPC region. Recombinant PPC peptide, expressed in E. coli, strongly binds phosphatidic acid, PI and PI4P, but not phosphatidylcholine, PI5P, or PI(4,5) P-2 in vitro, providing insights into potential mechanisms for regulating sub- cellular localization and lipid binding for the plant beta-type PI4Ks Y1 - 2006 UR - http://www.springerlink.com/content/100330 U6 - https://doi.org/10.1007/s11103-005-5548-x SN - 0167-4412 ER - TY - JOUR A1 - Shi, Jiang A1 - Xie, Dongchao A1 - Qi, Dandan A1 - Peng, Qunhua A1 - Chen, Zongmao A1 - Schreiner, Monika A1 - Lin, Zhi A1 - Baldermann, Susanne T1 - Methyl jasmonate-induced changes of flavor profiles during the processing of Green, Oolong, and Black Tea JF - Frontiers in plant science N2 - Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold. KW - methyl jasmonate KW - aroma quality KW - volatile compounds KW - amino acids KW - tea processing Y1 - 2019 U6 - https://doi.org/10.3389/fpls.2019.00781 SN - 1664-462X VL - 10 PB - Frontiers Research Foundation CY - Lausanne ER -