Mitochondrial ascorbate–glutathione cycle and proteomic analysis of carbonylated proteins during tomato (Solanum lycopersicum) fruit ripening

López-Vidal, Omar; Camejo, Daymi; Rivera-Cabrera, Fernando; Königsberg, Mina; Villa-Hernández, Juan Manuel; Mendoza‐Espinoza, José Alberto; Pérez‐Flores, Laura J.; Sevilla, Francisca; Jiménez, Ana; León‐Sánchez, Fernando Díaz de

doi:10.1016/j.foodchem.2015.08.055

Cited by 39 publications

(22 citation statements)

References 39 publications

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“…In fact, in our experiments, the increased lipid peroxidation in ripened fruits is indicative of oxidative stress, although deeper study is required to establish this possible correlation. Moreover, ripening involves huge changes in metabolism, including the chloroplast to chromoplast transition, but also changes in the proteome of mitochondria and peroxisomes [2,18,39]. In fact, protein carbonylation has been reported to increase in mitochondria from immature pepper fruits [17].…”

Section: Discussionmentioning

confidence: 99%

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Is Autophagy Involved in Pepper Fruit Ripening?

López-Vidal

Olmedilla

Sandalio

et al. 2020

Cells

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Autophagy is a universal self-degradation process involved in the removal and recycling of cellular constituents and organelles; however, little is known about its possible role in fruit ripening, in which the oxidation of lipids and proteins and changes in the metabolism of different cellular organelles occur. In this work, we analyzed several markers of autophagy in two critical maturation stages of pepper (Capsicum annuum L.) fruits where variations due to ripening become clearly visible. Using two commercial varieties that ripen to yellow and red fruits respectively, we studied changes in the gene expression and protein content of several autophagy (ATG) components, ATG4 activity, as well as the autophagy receptor NBR1 and the proteases LON1 and LON2. Additionally, the presence of intravacuolar vesicles was analyzed by electron microscopy. Altogether, our data reveal that autophagy plays a role in the metabolic changes which occur during ripening in the two studied varieties, suggesting that this process may be critical to acquiring final optimal quality of pepper fruits.

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Section: Discussionmentioning

confidence: 99%

“…Cytochrome c oxidase (CCO) activity was measured following the decrease of absorbance at 550 nm due the oxidation of the cytochrome C [18].…”

Section: Cytochrome C Oxidase Activitymentioning

confidence: 99%

Is Autophagy Involved in Pepper Fruit Ripening?

López-Vidal

Olmedilla

Sandalio

et al. 2020

Cells

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“…It is well established that H 2 O 2 plays an essential role in regulating plant growth and pathogen defence (Niu and Liao ). In tomato, ROS metabolism has been shown to participate in fruit development and ripening (Kumar et al , López‐Vidal et al ). Dumville and Fry () showed that H 2 O 2 and O 2 together initiate fruit ripening by damaging lipids in the plasma membrane via oxidation.…”

Section: Discussionmentioning

confidence: 99%

Hydrogen peroxide treatment promotes early ripening of Kyoho grape

Guo

Wang

et al. 2019

Australian Journal of Grape and Wine Research

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Background and Aims Reactive oxygen species are involved in fruit ripening. Here, we investigated the role of hydrogen peroxide (H2O2) in promoting grape (Vitis vinifera L.) berry ripening. Methods and Results Solutions of 100, 300 and 500 mmol/L H2O2 were sprayed on Kyoho bunches 25 days post anthesis (dpa). All treatments promoted early ripening of berries, although the 300 mmol/L treatment was the most effective; at this concentration, Kyoho berries ripened 20 days earlier than the Control. Ripening‐related physiological indexes, such as berry diameter and firmness, anthocyanin, sucrose and malonaldehyde concentration, and catalase, cellulase and polygalacturonase activity, were similar for the H2O2‐treated and Control berries. The TSS concentration of berries treated with 300 mmol/L H2O2 was significantly higher than that of Control berries throughout the experiment. Superoxide dismutase activity in H2O2‐treated berries was significantly higher than that in Control berries at 35 and 70 dpa. All H2O2 treatments enhanced the ascorbic acid concentration of berries. Conclusions Exogenously applied H2O2 promotes the early ripening of Kyoho berries. Significance of the Study This study provides a simple, efficient, safe, economical and environmentally friendly medium to promote early ripening of grape berries.

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“…40 In this study, three ROS metabolism related proteins identified were GST (spot 22), class III peroxidases (PODIII, spot 24) and DHAR (spot 33). GST is cytosolic dimeric proteins involved in cellular detoxification by catalyzing the conjugation of glutathione (GSH) with a wide range of endogenous and xenobiotic alkylating agents, 12 while DHAR catalyzes the reduction of dehydroascorbate into ascorbic acid (AsA) using GSH as the reductant., 40 Both GST and DHAR are involved in the ascorbate-glutathione cycle (Figure 7), which has been regarded as one of the most important antioxidant pathways for hydrogen peroxide (H2O2) detoxification. PODIII, located in the extracellular space or in the vacuole in plants, is involved in indole-3-acetic acid degradation, lignin biosynthesis, wound healing, general stress response and pathogen defense, and H2O2 detoxification.…”

Section: Identified Proteins Related To Stress Response and Defensementioning

confidence: 99%

“…Proteins play crucial roles in the structure and function of all living cells and together with nucleic acids, carbohydrates and lipids, form the biochemical basis of life. 10,11 Currently, proteomic approaches are being extensively used in fruits and vegetables to gain understanding on the mechanisms related to ripening and regulation, 12 senescence, 13 stress response 14 and preservation. 15,16 Luo et al, 13 analyzed the protein profile in Z. latifolia during storage at 1°C and found that the senescence of postharvest Z. latifolia may be a consequence of multiple reasons, comprising the regulation of material metabolism, change of energy metabolism pathway, decline of reactive oxygen scavenging capacity and degradation of cell structure.…”

Section: Introductionmentioning

confidence: 99%

Responses of Dynamic Proteome Changes in Zizania Latifolia to Fresh-Cut Operation during Room Temperature (25 °C) Storage

Yu¹

2017

MOJPB

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In order to explore the molecular mechanism of fresh-cut operation accelerating senescence and quality deterioration of Z. latifolia, the response of dynamic proteome change in Z. latifolia to fresh-cut operation during room temperature (25°C) storage was studied. 35 protein spots were identified to change significantly (p<0.05) from the total 660 protein spots on the gels by MALDI-TOF/TOF. Compared with the control, 29 proteins showed similar expression pattern after fresh-cut operations in spite of the difference in abundance between two treatments. Meanwhile, six spots (plant basic secretory protein, adenosine kinase, C2 domain, class III peroxidases, LbH_gamma_CA_like, small Ras-related GTPbinding protein), which were down-regulated in whole Z. latifolia, increased after freshcut operation during storage. Fresh-cut operations that accelerate senescence and quality deterioration of Z. latifolia might be due to the production and transduction of wounding signals, acceleration of carbohydrate and nucleotide catabolism, disorder of energy homeostasis, enhancement of free radical damage, as well as degradation of cell structure.

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Mitochondrial ascorbate–glutathione cycle and proteomic analysis of carbonylated proteins during tomato (Solanum lycopersicum) fruit ripening

Cited by 39 publications

References 39 publications

Is Autophagy Involved in Pepper Fruit Ripening?

Is Autophagy Involved in Pepper Fruit Ripening?

Hydrogen peroxide treatment promotes early ripening of Kyoho grape

Responses of Dynamic Proteome Changes in Zizania Latifolia to Fresh-Cut Operation during Room Temperature (25 °C) Storage

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