Proteomic analysis of the effects of ABA treatments on ripening Vitis vinifera berries.
Proteomic analysis of the effects of ABA treatments on ripening Vitis vinifera berries.
复制标题
DOI：
10.1093/jxb/erq079
复制
发表时间：
2010-05
影响因子：
6.9
通讯作者：
Schubert A
中科院分区：
文献类型：
--
作者：
Giribaldi M;Gény L;Delrot S;Schubert A
非跃变型葡萄藤果实成熟的控制仍然是一个有争议的问题，但几条证据表明激素脱落酸（阿坝）的重要作用。采用双向电泳技术研究了赤霞珠葡萄成熟前和成熟时阿坝处理对赤霞珠果实的影响。将用0.76 mM阿坝处理并在处理后24 h收集的来自完整的脱镁浆果（véraison前）和浆果果肉和果皮（véraison时）的蛋白质分离并分析。共60个蛋白质点显示显着的变化之间的处理和控制浆果，和40个蛋白质，主要涉及一般代谢和细胞防御，被确定为LC MS/MS。我们的研究结果表明，阿坝的行为主要是通过调节大多数相同的蛋白质参与成熟过程中，这些变化中的几个共享的共同元素与ABA诱导的反应在营养组织。
The control of ripening of the non-climacteric grapevine fruit is still a matter of debate, but several lines of evidence point to an important role for the hormone abscisic acid (ABA). The effects of ABA treatments on Cabernet Sauvignon berries before and at véraison were studied using a 2-DE proteomic approach. Proteins from whole deseeded berries (before véraison) and berry flesh and skin (at véraison) treated with 0.76 mM ABA and collected 24 h after treatment were separated and analysed. A total of 60 protein spots showed significant variations between treated and control berries, and 40 proteins, mainly related to general metabolism and cell defence, were identified by LC MS/MS. Our results show that ABA acts mainly through the regulation of mostly the same proteins which are involved in the ripening process, and that several of these changes share common elements with the ABA-induced responses in vegetative tissues.
登录
查看更多内容
影响因子：
11.6
作者：
Anderson, JP;Badruzsaufari, E;Kazan, K
通讯作者：
Kazan, K
影响因子：
4.4
作者：
Deluc LG;Grimplet J;Wheatley MD;Tillett RL;Quilici DR;Osborne C;Schooley DA;Schlauch KA;Cushman JC;Cramer GR
通讯作者：
Cramer GR
影响因子：
6.5
作者：
Gagne, Severine;Lacampagne, Soizic;Geny, Laurence
通讯作者：
Geny, Laurence
影响因子：
7.4
作者：
Davies, C;Boss, PK;Robinson, SP
通讯作者：
Robinson, SP
影响因子：
7.4
作者：
Davies, C;Robinson, SP
通讯作者：
Robinson, SP