Want a Strawberry flavored apple?

The university of Texas Medical school assistant professor Dr. CS Raman and his colleagues reported that they were able to manipulate flavor enzymes found in Arabidopsis thaliana, by genetic means. The enzymes-allene oxide synthase (AOS) and hydro-peroxide lyase (HPL) which produce jasmonate and green leaf volatiles (GLV), confers characteristics aromas to fruits and vegetables. AOS and HPL are a part of cytochrome P450. P450 family enzymes are found in most bacteria and all known plants and animals. Although AOS and HPL are not found in humans, there are related P450 enzymes.

Raman said “Genetic engineering or modification (GM) of green leaf volatile production holds significant potential towards formulating environment-friendly pest control strategies. It also has important implications for manipulating food flavor”

The study dispels the earlier view that P450 enzymes are found only in plants. Raman said “We have discovered that they are also present in marine animals, such as sea anemone and corals. However we do not know what they do in these organisms.”

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Biochemistry and Molecular Biology, UT Medical School, Houston.