Flavour biotechnologies

Science programme: Flavour biotechnologies

We research proteins that produce flavour and fragrance compounds, metabolise carbohydrates and polysaccharides, and that can cause allergenic responses in humans. The proteins are primarily derived from genes obtained by sequencing EST libraries from our germplasm collections. Compound discovery is carried out in parallel. Most of the research involves production of recombinant proteins.

• In each case we use biofermentation and biocatalysis processes to determine structure, function and enzyme kinetics, leading to assessment of value for use in industrial biotech applications.
• Results are applied through application of patents and research contracts with food and ingredient companies.
• We also contribute to gene mapping, determination of allelic variation, and identification of pathway control to explain genetic inheritance of flavour/fragrance, allergenic and carbohydrate-related phenotypic traits.
• Human interactions with flavour/fragrance, taste compounds and allergens are researched collaboratively with the Sensory Group, Biosensor Group, and Food Group within HortResearch and through national and international research collaborations, primarily in Europe.
• Research relating to whole plants is carried out using HortResearch’s germplasm collections, and interactions with the Gene Discovery Group, Plant Breeders, Genomic Technologies and Plant Development Groups. Research collaborations include German and Australian organisations.
• Results are applied through contracts with fruit production and marketing companies (ZESPRI).

We welcome other collaborators both within and outside New Zealand, especially but not necessarily, with a fruiting plant focus.

For a better understanding of our works we recommend the following documents:

Matich A, Young H, Allen JM, Wang MY, Fielder S, McNeilage MA, MacRae EA 2003. Actinidia arguta: volatile compounds in fruit and flowers . Phytochemistry 63: 285-301.

Souleyre EJF, Greenwood DR, Friel EN, Karunairetnam S, Newcomb RD 2005. An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor. FEBS Journal 272(12): 3132-3144.

Marsh KB, Friel EN, Gunson A, Lund C, MacRae E 2006. Perception of flavour in standardised fruit pulps with additions of acids or sugars. Food Quality and Preference 17(5): 376-386.

Laing WA, Bulley S, Wright M, Cooney J, Jensen D, Barraclough D, MacRae E 2004a. A highly specific L-galactose-1-phosphate phosphatase on the path to ascorbate biosynthesis. Proceedings of the National Academy of Sciences of the United States of America 101(48): 16976-16981.

Beuning LL, Bowen JH, Persson HA, Barraclough D, Bulley S, MacRae EA 2004. Characterisation of Mal d 1-related genes in Malus. Plant Molecular Biology 55(3): 369-388.

Cheng CH, Seal AG, Boldingh HL, Marsh KB, MacRae EA, Murphy SJ, Ferguson AR 2004. Inheritance of taste characters and fruit size and number in a diploid Actinidia chinensis (kiwifruit) population. Euphytica 138(2): 185-195.

Marsh K, Attanayake S, Walker S, Gunson A, Boldingh H, MacRae E 2004. Acidity and taste in kiwifruit . Postharvest Biology and Technology 32(2): 159-168.

Rassam M, Laing W 2005. Variation in ascorbic acid and oxalate levels in the fruit of Actinidia chinensis tissues and genotypes. Journal of Agricultural and Food Chemistry 53(6): 2322-2326.

Klages KU, Boldingh HL, Cooney JM, MacRae EA 2004. Planteose is a short-term storage carbohydrate in Actinidia leaves. Functional Plant Biology 31(12): 1205-1214.

Contact Ross Atkinson