Potential role of reactive oxygen species and antioxidant genes in the regulation of peach fruit development and ripening
Potential role of reactive oxygen species and antioxidant genes in the regulation of peach fruit development and ripening
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DOI：
10.1016/j.plaphy.2016.05.013
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发表时间：
2016-07-01
影响因子：
6.5
通讯作者：
Yu, Zhifang
中科院分区：
文献类型：
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作者：
Huan, Chen;Jiang, Li;Yu, Zhifang
活性氧（ROS）作为有毒副产物和信号分子在果实发育和成熟过程中的作用已被报道。超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和谷胱甘肽过氧化物酶（GPX）在植物体内平衡活性氧的诱导和清除中起着重要作用，它们分别由同源基因家族编码。在本研究中，我们研究了活性氧和上述抗氧化基因在桃果实发育成熟过程中的作用。结果表明，在果实发育中期，O-2（-）和H2O2是潜在的信号分子，在果实成熟后期，只有H2O2可能是刺激脂质过氧化和氧化应激的主要有毒分子。PpaCu/ zn - sod是PpaSOD基因家族中最丰富的成员，它们在桃果的发育和成熟过程中稳定表达。低温（4℃）延缓和抑制了呼吸和乙烯的更年期高峰，显著增强了CAT和GPX的活性，上调了果实成熟后期PpaCAT1和PpaGPX6的表达。PpaCAT1和PpaGPX6是缓解果实成熟后期氧化应激的关键基因。(C) 2016 Elsevier Masson SAS。版权所有。
The roles of reactive oxygen species (ROS) as both toxic by-products and as signaling molecules have been reported in fruit development and ripening. Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX) play important roles in balancing the induction and removal of ROS in plants, and are respectively encoded by families of closely homologous genes. In the present study, we investigated the roles of ROS and the above-mentioned antioxidant genes during the development and ripening of peach fruit. The experimental results indicated that O-2(-) and H2O2 acted as potential signaling molecules in the middle stage of fruit development, and only H2O2 might function as a main toxic molecule to stimulate lipid peroxidation and oxidative stress in the late stage of fruit ripening. PpaCu/Zn-SODs were the most abundant members in the PpaSOD gene family and they expressed steadily in peach fruit development and ripening. Low temperature (4 degrees C) postponed and suppressed the climacteric peaks of respiration and ethylene, significantly enhanced the activities of CAT and GPX, and up-regulated the expression of PpaCAT1 and PpaGPX6 in the late stage of fruit ripening. PpaCAT1 and PpaGPX6 were two key genes in alleviating oxidative stress in the late stage of fruit ripening. (C) 2016 Elsevier Masson SAS. All rights reserved.