Comparative proteomic analysis between early developmental stages of the Coffea arabica fruits

Abstract

ABSTRACT. Coffee is one of the most valuable agricultural commodities. There is much agronomic research on coffee, but molecular knowledge of its fruit development and ripening is limited. This study reports a comparative proteomic investigation of immature coffee fruits in two early developmental stages: stage 1, cell division and elongation of the perisperm; and stage 2, early growth of the endosperm progressively replacing the perisperm. Proteins were extracted using a modified SDSphenol method and two-dimensional electrophoresis gels stained with Coomassie blue revealed about 300 well-resolved polypeptide spots in the pH range of 3 to 10. The differentially expressed polypeptides spots were excised, trypsin-digested, and analyzed by MALDI-TOF mass spectrometry. Peptide MS data were searched against the coffee EST database. Most of the identified protein spots are involved in the glycolytic pathway and energy reserve, and are more highly expressed at stage 2.

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

“…Seeds utilize globulins, such as 11S, as nitrogen source for germination. 25 The presence of the 11S proteins was initially observed during the exponential growth phase of the endosperm 25 as well as in mature fruits, seeds, coffee embryos 11,14 and even in initial stages of somatic embryogenesis. 13 Transcriptional studies with fruits at the initial stages of development reported 11S transcripts at the early stages of fruit development, when the main fruit tissue is the perisperm.…”

“…Proteins involved in carbohydrate synthesis and catabolism are frequently reported in fruit proteomics studies, such as in peach, citrus, , apricot, and coffee …”

“…Proteins involved in carbohydrate synthesis and catabolism are frequently reported in fruit proteomics studies, such as in peach, 45 citrus, 19,46 apricot, 20 and coffee. 14 In glycolysis, the enzyme enolase catalyzes the removal of water from 2-phosphoglycerate to produce phosphoenolpyruvate. 47 In our study, enolase 2 (ENO2; EC 4.2.1.11) was present only in IPR59-GDO at 60 DAF (spot 19 (5); Table 1 and Figure 2).…”

“…Proteins, peptides, and free amino acids are strongly related to beverage quality because they serve as precursors to aromas and flavors . A number of proteomic studies analyzing fruits from coffee cultivars in different maturation stages have identified proteins related to carbohydrate biosynthesis, peroxide reduction, RNA splicing, ATP synthesis, photosynthesis, defense and disease resistance, cold tolerance, and nitrogen source. − However, most of those studies were performed at the final stages of fruit maturation or with the whole fruit instead of isolated tissues.…”

Βιοχημική Και Φυσιολογική Διερεύνηση Της Επίδρασης Εξωγενών Κυτοκινινών Στις Διεργασίες Ανάπτυξης Και Ωρίμανσης Καρπών Ακτινιδιάς

“…Ζ αθοδνμβμκάζδ ημο ιδθζημφ μλέμξ απμηεθεί ιέθμξ αοηήξ ηδξ μιάδαξ ηαζ ζοιιεηέπεζ ζηδ βθοημκεμβέκεζδ (Musrati et al, 1998) ηαεχξ ηαζ ζε δζενβαζίεξ ζπεηζηέξ ιε ηδ θζβκζημπμίδζδ ηςκ ηοηηανζηχκ ημζπςιάηςκ (Gross, 2008). Δπζπθέμκ, δ πανμοζία ημο ζοβηεηνζιέκμο εκγφιμο έπεζ ακαθενεεί ηαζ ζε άθθμοξ ηανπμφξ υπςξ ηα εζπενζδμεζδή ηαζ μ ηαθέξ ηαηά ηδ δζάνηεζα ακάπηολδξ ημοξ (Katz 2003, Bandil 2013, οπμδεζηκφμκηαξ ημ ζδιακηζηυ νυθμ ημο ζηδκ ακάπηολδ ηςκ ηανπχκ. Έκα αηυια ιέθμξ ηδξ μιάδαξ αοηήξ είκαζ δ πνςηεΐκδ pKIWI502A πμο αολήεδηε ζδιακηζηά απυ ημ CPPU.…”