Roses Produce Their Sweet Scent Through An Unexpected Route (2024)

Plant Chemistry: Newly discovered enzyme responsible for major component of rose fragrance

July 2, 2015| A version of this story appeared inVolume 93, Issue 27

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Taking the time to stop and smell the roses can help you appreciate the simple beauty of life. Recently, a team of French researchers took the time to uncover how roses produce these sweet odors, and found that the plants do so through an unexpected route. The findings could help rose breeders develop flowers with more powerful scents.

Geraniol, a monoterpene, makes up much of rose oil’s signature scent. In many plants, geraniol synthase, an enzyme that belongs to the terpene synthase family, is responsible for producing the fragrant molecule.

So researchers were surprised to find that, in roses, geraniol biosynthesis is mediated instead by a completely different enzyme. Through genetic mapping analysis, the team found that highly scented roses expressed the gene, RhNUDX1, at greater levels than their less fragrant counterparts (Science 2015, DOI: 10.1126/science.aab0696).

RhNUDX1 codes for a new enzyme in the Nudix hydrolase family. The enzyme cleaves a phosphate group from geranyl diphosphate, a precursor of geraniol. The team thinks that a still undetermined phosphatase then hydrolyzes the resulting compound to produce geraniol.

Utilizing RhNUDX1 as a genetic marker may help rose breeders identify and propagate more sweet-smelling flowers for the flower shop market, says study author Sylvie Baudino. “Many of these flowers have lost scent” because breeders paid attention to other traits, such as color or shelf life, says Virginia Tech ecologist Dorothea Tholl, who cowrote an accompanying commentary to the Science paper.

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Tholl also says this unexpected pathway for creating a familiar natural product is an example of biosynthetic plasticity in the plant kingdom. “It is very likely,” she says, “that we will find other examples—maybe related to this Nudix-specific pathway—in other plants.”

Baudino’s group is now looking to see if other plants, such as the rose’s close relative the strawberry, produce geraniol in the same way.

PERFUME

Roses Produce Their Sweet Scent Through An Unexpected Route (3)

Roses use the newly discovered RhNUDX1 enyzme—rather than the geraniol synthase found in other plants—to produce fragrance.

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Chemical & Engineering News

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As a seasoned expert in the field of biological chemistry and plant chemistry, I bring a wealth of knowledge and a track record of in-depth understanding of intricate molecular processes. My expertise spans various aspects of enzymology, genetic mapping, and the biosynthesis of natural compounds in plants. Let me delve into the key concepts discussed in the article "Biological Chemistry Plant Chemistry: Newly discovered enzyme responsible for major component of rose fragrance" by Judith Lavelle.

The article explores the intriguing world of rose fragrance and the unexpected pathway through which roses produce their sweet scent. Geraniol, a monoterpene, is a major component of the signature scent of rose oil. In most plants, geraniol synthase, an enzyme from the terpene synthase family, is responsible for synthesizing this fragrant molecule. However, the research presented in the article reveals that roses take an unconventional route to produce geraniol.

The researchers, employing genetic mapping analysis, discovered that highly scented roses express a specific gene, RhNUDX1, at higher levels compared to their less fragrant counterparts. RhNUDX1 codes for a novel enzyme belonging to the Nudix hydrolase family. This enzyme plays a crucial role in the biosynthesis of geraniol by cleaving a phosphate group from geranyl diphosphate, a precursor of geraniol. The resulting compound is then likely hydrolyzed by an undetermined phosphatase to yield geraniol.

The utilization of RhNUDX1 as a genetic marker holds promise for rose breeders aiming to develop flowers with more potent scents. This discovery provides a novel approach for enhancing the fragrance of roses, potentially aiding in the cultivation of more aromatic flowers for the market. The study author, Sylvie Baudino, suggests that the use of RhNUDX1 as a marker could assist in identifying and propagating sweet-smelling flowers.

Dorothea Tholl, a Virginia Tech ecologist who co-wrote an accompanying commentary, highlights the unexpected nature of this biosynthetic pathway, emphasizing its significance in understanding the biosynthetic plasticity within the plant kingdom. Tholl suggests that similar pathways, possibly related to the Nudix-specific pathway, may be discovered in other plants, showcasing the versatility of plant biosynthesis.

In conclusion, this groundbreaking research not only uncovers the molecular mechanisms behind rose fragrance but also introduces a potential tool for rose breeders to enhance the aromatic qualities of these iconic flowers. The findings exemplify the intricate and dynamic nature of biosynthetic pathways in plants, paving the way for further exploration in related areas of plant chemistry.