Proteome changes in banana fruit peel tissue in response to ethylene and high-temperature treatments.
Proteome changes in banana fruit peel tissue in response to ethylene and high-temperature treatments.
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DOI：
10.1038/hortres.2016.12
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发表时间：
2016
影响因子：
8.7
通讯作者：
Zhang Z
中科院分区：
文献类型：
--
作者：
Du L;Song J;Forney C;Palmer LC;Fillmore S;Zhang Z
香蕉（Musa AAA组）是世界上消费最多的水果之一，因为它的味道和营养价值。香蕉是一种典型的更年期水果，乙烯对香蕉的色、味（香、味）、甜度和营养成分的变化迅速。也有报道称，在24°C以上的温度下成熟香蕉会抑制叶绿素分解和颜色形成，但会增加衰老速度。为了了解高温和乙烯对香蕉成熟的影响，采用多肽稳定同位素二甲基标记技术对香蕉进行了定量蛋白质组学研究。本研究以未经处理的香蕉青果（未成熟）为材料，用10 μL L−1的乙烯处理24 h。乙烯处理后，处理和未处理的果实在20或30°C下保存24 h。贮藏0和1 d后分别取果皮组织，测定果皮颜色和叶绿素荧光。贮藏1 d后对果皮进行定量蛋白质组学分析。在两个生物重复中，共鉴定和定量了413种常见蛋白。其中91个蛋白在乙烯和高温处理下发生了显著变化。对这91个蛋白进行聚类分析，鉴定出7组变化蛋白。乙烯处理和储存在20°C下诱导了40个与病原体抗性、细胞壁代谢、乙烯生物合成、过敏原和核糖体蛋白相关的蛋白质，抑制了36个与脂肪酸和脂质代谢、氧化还原-氧化反应以及蛋白质生物合成和修饰相关的蛋白质。30℃乙烯处理和贮藏诱导出32个蛋白，主要与1组相似，但也包括3组8个蛋白（鉴定为几丁质酶、肉桂醇脱氢酶1、半胱氨酸合酶、绒毛蛋白-2、亮氨酸转移RNA连接酶、CP47蛋白和钙调素），4组（4 - 7组）43个蛋白被抑制，其中6个与光合作用II的进化氧蛋白、光合作用I反应中心、糖代谢、酶活性、酶活性、酶活性有关。氧化还原-氧化系统和脂肪酸代谢。对乙烯反应的差异以及在30℃下的保温温度也进行了讨论。发现的蛋白质的特性和数量与质量变化有关。本研究从蛋白质组学水平论证了乙烯和高温对香蕉果实成熟和衰老的影响，揭示了高温加速香蕉果实成熟的机制。
Banana (Musa AAA group) is one of the most consumed fruits in the world due to its flavor and nutritional value. As a typical climacteric fruit, banana responds to ethylene treatment, which induces rapid changes of color, flavor (aroma and taste), sweetness and nutritional composition. It has also been reported that ripening bananas at temperatures above 24 °C inhibits chlorophyll breakdown and color formation but increases the rate of senescence. To gain fundamental knowledge about the effects of high temperature and ethylene on banana ripening, a quantitative proteomic study employing multiplex peptide stable isotope dimethyl labeling was conducted. In this study, green (immature) untreated banana fruit were subjected to treatment with 10 μL L−1 of ethylene for 24 h. After ethylene treatment, treated and untreated fruit were stored at 20 or 30 °C for 24 h. Fruit peel tissues were then sampled after 0 and 1 day of storage, and peel color and chlorophyll fluorescence were evaluated. Quantitative proteomic analysis was conducted on the fruit peels after 1 day of storage. In total, 413 common proteins were identified and quantified from two biological replicates. Among these proteins, 91 changed significantly in response to ethylene and high-temperature treatments. Cluster analysis on these 91 proteins identified 7 groups of changed proteins. Ethylene treatment and storage at 20 °C induced 40 proteins that are correlated with pathogen resistance, cell wall metabolism, ethylene biosynthesis, allergens and ribosomal proteins, and it repressed 36 proteins that are associated with fatty acid and lipid metabolism, redox–oxidative responses, and protein biosynthesis and modification. Ethylene treatment and storage at 30 °C induced 32 proteins, which were mainly similar to those in group 1 but also included 8 proteins in group 3 (identified as chitinase, cinnamyl alcohol dehydrogenase 1, cysteine synthase, villin-2, leucine-transfer RNA ligase, CP47 protein and calmodulin) and repressed 43 proteins in 4 groups (groups 4–7), of which 6 were associated with photosynthesis II oxygen-evolving protein, the photosynthesis I reaction center, sugar metabolism, the redox–oxidative system and fatty acid metabolism. Differences in the response to ethylene and holding temperature at 30 °C were also revealed and have been discussed. The identities and quantities of the proteins found were linked with quality changes. This study demonstrates that ethylene and high temperature influence banana fruit ripening and senescence at the proteomic level and reveals the mechanisms by which high temperature accelerates banana fruit ripening.