Strawberry proteome characterization and its regulation during fruit ripening and in different genotypes
Strawberry proteome characterization and its regulation during fruit ripening and in different genotypes
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DOI：
10.1016/j.jprot.2008.11.019
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发表时间：
2009-05-02
影响因子：
3.3
通讯作者：
Perrotta, Gaetano
中科院分区：
文献类型：
--
作者：
Bianco, Linda;Lopez, Loredana;Perrotta, Gaetano
草莓因其独特的风味和与果实成熟密切相关的大量营养素和高水平抗氧化剂的来源而受到全世界的赞赏。我们报道了在蛋白质组水平上对草莓果实成熟的复杂生理过程的研究。采用多种方法对草莓果实蛋白质组进行了研究。特别是，通过对未成熟、转向和红色阶段浆果中提取的蛋白质进行二维分析，分离出成熟阶段果实中常见的一组蛋白质，获得了Queen Elisa精英基因型草莓果实的蛋白质组参考图谱。此外，通过多维液相色谱/串联质谱和一维SDS-PAGE结合纳米液相色谱/串联质谱，鉴定了数百种蛋白质。利用DIGE技术鉴定成熟过程中差异积累蛋白，并将果实蛋白表达与参考品种Queen Elisa及其亲本基因型的品质性状联系起来，发现了许多组成或差异积累蛋白。一般来说，蛋白质的表达模式以及鉴定的蛋白质的假定功能认为在主要的水果生理发育和成熟过程中起作用。讨论了一些已鉴定的蛋白质在草莓果实成熟和品质性状中的作用。因此，本研究通过多种方法首次提供了草莓果实蛋白质组的特征和成熟过程中变异的时间过程。(C) 2008 Elsevier B.V.版权所有
Strawberry is worldwide appreciated for its unique flavour and as a source of macronutrients and high levels of antioxidants which are closely related to fruit ripening. We report the investigation of the complex physiological processes of strawberry fruit ripening at proteomic level. Multiple approaches were used to investigate strawberry fruit proteome. in particular, a proteome reference map of strawberry fruit from Queen Elisa elite genotype was achieved by 2-D analyses of proteins extracted from berries at immature, turning and red stages to isolate a set of proteins commonly present in fruit during ripening. In addition, several hundreds of proteins were identified by a combination of multidimensional liquid chromatography/tandem mass spectrometry and one dimensional SDS-PAGE coupled with nano-liquid chromatography/tandem mass spectrometry. DIGE technology was also used to identify differentially accumulated proteins during ripening and to correlate fruit protein expression with quality traits of the reference variety Queen Elisa and its parental genotypes, A number of constitutive or differentially accumulated proteins were found. Generally, the pattern of protein expression as well as the putative function of identified proteins argues for a role in major fruit physiological developmental and ripening processes. The role of some of the identified proteins is discussed in relation to strawberry fruit ripening and to quality traits. Consequently, this study provides the first characterization of the strawberry fruit proteome and the time course of variation during maturation by using multiple approaches. (C) 2008 Elsevier B.V. All rights reserved.