Xanthophyll acyl esters in pepper ( Capsicum annuum ): Delineating the role of two xanthophyll acyltransferases CaPYP1 and CaPYP1-like via gene silencing and genetic complementation.

Authors

Jingwei Fu, Bala Rathinasabapathi

Published in

bioRxiv : the preprint server for biology. Aug 01, 2026. Epub Aug 01, 2026.

Abstract

Pepper fruit accumulated xanthophyll acyl esters during ripening. To characterize the genes involved, cDNAs for two putative xanthophyll acyltransferases named CaPYP1 and CaPYP1-like were cloned. The deduced amino acid sequences of CaPYP1 and CaPYP1-like had conserved hydrolase and acyltransferase domains. Phylogenetic analyses showed that both putative acyl transferases were conserved in Viridiplantae , suggesting important functions for both. CaPYP1 and CaPYP1-like GFP-fusion proteins were localized in the plastid when expressed in leaf tissue. Gene expression analyses indicated that both genes for CaPYP1 and CaPYP1-like were most expressed in ripening fruit (52 to 64 days after anthesis) and senescent leaf, CaPYP1 having relatively greater expression than CaPYP1-like . In virus-induced gene silencing experiments in pepper, xanthophyll esterification was greatly diminished when CaPYP1 was silenced with a simultaneous change in the ripening fruit's color from dark red to bright red. In complementation tests, overexpression of CaPYP1 in a tomato mutant impaired for petal coloration and xanthophyll esterification, resulted in restoration of the petal color and the synthesis of both mono, diacyl and tri esters of xanthophylls. CaPYP1-like overexpression in the same genetic background resulted in the synthesis of relatively smaller amounts of xanthophyll monoesters. In an in vitro test, zeaxanthin was more sensitive to light than zeaxanthin dipalmitate but both were protected when triacylglycerol was mixed with it, suggesting that acyl moieties could improve xanthophyll stability. Together our results indicate that xanthophyll esterification during pepper fruit ripening is important for fruit color, xanthophyll accumulation and stability and is orchestrated by both CaPYP1 and CaPYP1-like with CaPYP1 playing a major role.
Ripening pepper fruit accumulates xanthophyll fatty acyl esters associated with nutritional quality and fruit color. The fruit expresses CaPYP1 and CaPYP1-like, two putative acyltransferases in their chromoplasts. In a tomato mutant impaired for xanthophyll esterification, transgenic expression of CaPYP1 promoted more xanthophyll esterification in ripe fruit than expressing CaPYP1-like .

PMID:
42812161
Bibliographic data and abstract were imported from PubMed on 30 Sep 2026.

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