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<p>Natural aroma compounds (e.g., alcohols, aldehydes, esters, and terpenes) are high-value constituents extensively used in the flavor and fragrance industries. Current natural fragrance production relies mainly on extraction from aromatic plants, an approach with certain limitations hindering industry sustainability. Vine tea (<i>Ampelopsis grossedentata</i>) suspension cells represent a novel plant resource that can produce fruity and floral aromas, a trait absent in their intact plant. Therefore, this unique plant cell fermentation system provides an alternative to traditional whole-plant-based aroma production. To enhance aroma production efficiency in the cells, this study established an ethylene-induction technology system for high aroma production and comprehensively elucidated its mechanism. Optimization of ethylene induction parameters revealed that adding 5.0&#xa0;mg/L ethephon (an ethylene donor) on day 4 of culture and co-culturing for 96&#xa0;h yielded the maximum total aroma compound production, representing a 137% increase over the control. Specifically, hexanal was the predominant component, while limonene and ethyl 2-hydroxy-4-methylpentanoate were detected solely after ethephon treatment. Further integrated analyses (transcriptomics, proteomics, metabolomics, qRT-PCR, and enzyme activity assays) revealed that exogenous ethylene upregulated endogenous ethylene biosynthesis and signal transduction pathways. These transcriptional changes enhanced the expression of downstream genes and proteins involved in aroma compound biosynthesis pathways, such as amino acid, fatty acid, and terpenoid metabolism, thereby driving the production of aroma compounds like alcohols, aldehydes, esters, and terpene. This transcriptional reprogramming is one of the key factors enabling dedifferentiated vine tea cells to acquire aroma-producing capacity. These findings expand natural aroma production methodologies and provide new insights into ethylene-mediated aroma compound biosynthesis in plant cells.</p>

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Mechanistic insights into ethylene-mediated natural aroma compound production in vine tea (Ampelopsis grossedentata) cell suspension culture

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Haiting You,
  • Lijuan Ling,
  • Haoyun Hu,
  • Jiahui Li,
  • Yuanzhi Liu,
  • Jiguang Chen,
  • Zhongping Yin,
  • Zebo Liu

摘要

Natural aroma compounds (e.g., alcohols, aldehydes, esters, and terpenes) are high-value constituents extensively used in the flavor and fragrance industries. Current natural fragrance production relies mainly on extraction from aromatic plants, an approach with certain limitations hindering industry sustainability. Vine tea (Ampelopsis grossedentata) suspension cells represent a novel plant resource that can produce fruity and floral aromas, a trait absent in their intact plant. Therefore, this unique plant cell fermentation system provides an alternative to traditional whole-plant-based aroma production. To enhance aroma production efficiency in the cells, this study established an ethylene-induction technology system for high aroma production and comprehensively elucidated its mechanism. Optimization of ethylene induction parameters revealed that adding 5.0 mg/L ethephon (an ethylene donor) on day 4 of culture and co-culturing for 96 h yielded the maximum total aroma compound production, representing a 137% increase over the control. Specifically, hexanal was the predominant component, while limonene and ethyl 2-hydroxy-4-methylpentanoate were detected solely after ethephon treatment. Further integrated analyses (transcriptomics, proteomics, metabolomics, qRT-PCR, and enzyme activity assays) revealed that exogenous ethylene upregulated endogenous ethylene biosynthesis and signal transduction pathways. These transcriptional changes enhanced the expression of downstream genes and proteins involved in aroma compound biosynthesis pathways, such as amino acid, fatty acid, and terpenoid metabolism, thereby driving the production of aroma compounds like alcohols, aldehydes, esters, and terpene. This transcriptional reprogramming is one of the key factors enabling dedifferentiated vine tea cells to acquire aroma-producing capacity. These findings expand natural aroma production methodologies and provide new insights into ethylene-mediated aroma compound biosynthesis in plant cells.