Enhanced jasmonate biosynthesis in plants and possible implications for food quality. A review

Kubicka, E. and Zadernowski, R. (2007) Enhanced jasmonate biosynthesis in plants and possible implications for food quality. A review. Acta Alimentaria, 36 (4). pp. 455-469. ISSN 0139-3006

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Abstract

Food supply chain is long, complex and comprises different stages — from raw material production, processing, distribution to retail. There are some environmental factors, which can affect nutritional components of plants being the raw materials in the food industry. Plants have developed a number of defense mechanisms to any injuries occurring. Jasmonates — formed from linolenic acid on the allene oxide synthase pathway — are considered to play the key role in plant defense mechanisms. It has been found that there is a relationship between jasmonates and production of new proteins, glucosinolates and polyphenolic compounds. The effect of jasmonates on carbohydrates and other plant metabolites has also been reported. Jasmonates are characterised by olfactory properties and thus can exert an effect on sensory quality of foods and contribute to commercial attractiveness of foods. Moreover, the implications resulting from consumption of jasmonate-affected foods appear to be of high immensity and can have severe adverse effects on human health, and on the other hand, jasmonates appear to be a promising means in directed production of chemical compounds and pharmaceuticals as well as a preservative substance during food storage.

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