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Publishing Language: Chinese | Open Access

Cloning, Expression and Functional Analysis of Lycopene Cyclase Gene from Maize

Fanyu WANG1 Weiwei HE2 ( )Dajing LI2Qingqi GUO1 ( )Hao LUO1Yizhu LU3Yihong BAO1Zhongyuan ZHANG2
College of Life Sciences, Northeast Forestry University, Harbin 150040, China
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212000, China
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Abstract

In this study, the lycopene β-cyclase (LCYb) and lycopene ε-cyclase (LCYe) genes were cloned from maize, and the encoded products were analyzed by bioinformatics methods. After expression in Escherichia coli, the catalytic properties of LCYb and LCYe from maize were explored by color complementation and product analysis experiments. The results of sequence analysis showed that the full-length cDNA of maize LCYb and LCYe were 1470 and 1611 bp, respectively, which were more than 90% homologous to those of sorghum and millet. LCYe and LCYb proteins were successfully purified by fusion expression with glutathione thiotransferase tags. The results of color complementation test and high performance liquid chromatography (HPLC) analysis showed that maize LCYb had catalytic activity on β-ring, could cyclize both ends of lycopene to form β-carotene, and had very weak ε-ring catalytic activity, which could form α-carotene through the intermediate γ-carotene. Maize LCYe was also found to able to catalyze both ends of lycopene to form ε-carotene. This study can lay a foundation for exploring the molecular mechanism of the regulation of maize carotenoid.

CLC number: TS255.2 Document code: A Article ID: 1002-6630(2023)18-0077-08

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Food Science
Pages 77-84

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Cite this article:
WANG F, HE W, LI D, et al. Cloning, Expression and Functional Analysis of Lycopene Cyclase Gene from Maize. Food Science, 2023, 44(18): 77-84. https://doi.org/10.7506/spkx1002-6630-20221111-119

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Received: 11 November 2022
Published: 25 September 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).