Reduced levels of @entity2125 -dependent @entity3264 dehydrogenase decrease the @entity3264 content of ripe XXXX fruit but have no effect on green fruit or leaves.

@entity2125 @entity3264 @entity71827 @entity15706 @entity948 @entity5906 @entity523 @entity367 @entity3689 @entity413
@entity3264 ( @entity367 ) is a taste enhancer that contributes to the characteristic flavour of foods. In fruit of @entity523 ( @entity523 .), the @entity367 content increases dramatically during the ripening process, becoming the most abundant free @entity3689 when the fruit become red. There is also a concomitant increase in @entity2125 -dependent @entity3264 dehydrogenase ( @entity71827 ) activity during the ripening transition. This enzyme is located in the mitochondria and catalyses the reversible amination of @entity15706 to @entity367 . To investigate the potential effect of @entity71827 on @entity367 metabolism, the abundance of @entity71827 was altered by artificial microRNA technology. Efficient silencing of all the endogenous SlGDH genes was achieved, leading to a dramatic decrease in total @entity71827 activity. This decrease in @entity71827 activity did not lead to any clear morphological or metabolic phenotype in leaves or green fruit. However, red fruit on the transgenic plants showed markedly reduced levels of @entity367 and a large increase in @entity5906 , @entity413 and @entity948 content in comparison to wild-type fruit. These results suggest that @entity71827 is involved in the synthesis of @entity367 in @entity523 fruit during the ripening processes. This contrasts with the biological role ascribed to @entity71827 in many other tissues and species. Overall, these findings suggest that @entity71827 has a major effect on the control of metabolic composition during @entity523 fruit ripening, but not at other stages of development.
