Comparative proteomic analysis of bacterial wilt susceptible and resistant tomato cultivars
Comparative proteomic analysis of bacterial wilt susceptible and resistant tomato cultivars
复制标题
DOI：
10.1016/j.peptides.2009.06.005
复制
发表时间：
2009-09-01
期刊：
影响因子：
3
通讯作者：
Komatsu, Setsuko
中科院分区：
文献类型：
--
作者：
Afroz, Amber;Khan, Muhammad Rashid;Komatsu, Setsuko
采用蛋白质组学方法研究番茄敏感和抗性品种细菌抗性的分子机制。根据番茄对细菌（番茄假单胞菌）接种的反应，选择4个番茄品种，其中以Roma和Riogarande品种为抗性品种，Pusa Ruby和Pant Bahr品种为敏感品种。从4个品种3周龄幼苗叶片中提取蛋白质，用2-DE法进行分离。共有9个蛋白在敏感和抗性品种之间存在差异表达。用蛋白测序仪测定这些蛋白的氨基酸序列。所鉴定的蛋白质属于能量、蛋白质目的地和储存以及防御三类。其中，一个60 kDa的伴侣蛋白和一个根尖膜抗原在抗性品种中显著上调。施用茉莉酸和水杨酸可显著改变根尖膜抗原和蛋白二硫异构酶的水平。综上所述，这些结果表明，顶膜抗原可能通过水杨酸诱导的防御机制信号参与了番茄细菌的抗性过程。(C) 2009爱思唯尔公司版权所有。
To investigate the molecular mechanisms of bacterial resistance in susceptible and resistant cultivars of tomato, a proteomic approach was adopted. Four cultivars of tomato were selected on the basis of their response to bacterial (Pseudomonas solanacearum) inoculation wherein cultivar Roma and Riogarande, and cultivar Pusa Ruby and Pant Bahr were considered as resistant and susceptible cultivars, respectively. Proteins were extracted from leaves of 3-week-old seedlings of the four cultivars and separated by 2-DE. A total of nine proteins were found to be differentially expressed between the susceptible and resistant cultivars. Amino acid sequences of these proteins were determined with a protein sequencer. The identified proteins belongs to the categories of energy, protein destination and storage, and defense. Of these proteins, a 60 kDa chaperonin and an apical membrane antigen were significantly upregulated in resistant cultivars compared with susceptible cultivars. Application of jasmonic acid and salicylic acid resulted in significant changes in levels of apical membrane antigen and protein disulfide-isomerase. Taken together, these results suggest that apical membrane antigen might be involved in bacterial resistance process through salicylic acid induced defense mechanism signaling in tomato plants. (C) 2009 Elsevier Inc. All rights reserved.