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Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening.

Negri AS, Prinsi B, Rossoni M, Failla O, Scienza A, Cocucci M, Espen L - BMC Genomics (2008)

Bottom Line: These results give new insights to the skin proteome evolution during ripening, thus underlining some interesting traits of this tissue.Moreover, these data emphasize the relevance of this tissue as a physical barrier exerting an important part in berry protection.In fact, the level of many proteins involved in (a)biotic stress responses remarkably changed through the five stages taken into consideration, thus suggesting that their expression may be developmentally regulated.

View Article: PubMed Central - HTML - PubMed

Affiliation: Dipartimento di Produzione Vegetale, University of Milan, via Celoria 2, 20133 Milano, Italy. alfredo.negri@unimi.it

ABSTRACT

Background: Grape ripening represents the third phase of the double sigmoidal curve of berry development and is characterized by deep changes in the organoleptic characteristics. In this process, the skin plays a central role in the synthesis of many compounds of interest (e.g. anthocyanins and aroma volatiles) and represents a fundamental protective barrier against damage by physical injuries and pathogen attacks. In order to improve the knowledge on the role of this tissue during ripening, changes in the protein expression in the skin of the red cultivar Barbera at five different stages from véraison to full maturation were studied by performing a comparative 2-DE analysis.

Results: The proteomic analysis revealed that 80 spots were differentially expressed throughout berry ripening. Applying a two-way hierarchical clustering analysis to these variations, a clear difference between the first two samplings (up to 14 days after véraison) and the following three (from 28 to 49 days after véraison) emerged, thus suggesting that the most relevant changes in protein expression occurred in the first weeks of ripening. By means of LC-ESI-MS/MS analysis, 69 proteins were characterized. Many of these variations were related to proteins involved in responses to stress (38%), glycolysis and gluconeogenesis (13%), C-compounds and carbohydrate metabolism (13%) and amino acid metabolism (10%).

Conclusion: These results give new insights to the skin proteome evolution during ripening, thus underlining some interesting traits of this tissue. In this view, we observed the ripening-related induction of many enzymes involved in primary metabolism, including those of the last five steps of the glycolytic pathway, which had been described as down-regulated in previous studies performed on whole fruit. Moreover, these data emphasize the relevance of this tissue as a physical barrier exerting an important part in berry protection. In fact, the level of many proteins involved in (a)biotic stress responses remarkably changed through the five stages taken into consideration, thus suggesting that their expression may be developmentally regulated.

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Protein profiles of identified proteins. Identified proteins are indicated in a 2-DE gel representative of the fifth ripening stage with spot name abbreviation corresponding to those in Table 1, Figure 6 and 7. Spots showing an increased or a decreased expression during ripening are indicated in red and in green, respectively.
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Figure 3: Protein profiles of identified proteins. Identified proteins are indicated in a 2-DE gel representative of the fifth ripening stage with spot name abbreviation corresponding to those in Table 1, Figure 6 and 7. Spots showing an increased or a decreased expression during ripening are indicated in red and in green, respectively.

Mentions: Among the 80 differentially expressed spots analyzed by LC-ESI-MS/MS, 69 were identified, listed in Table 1 and shown in Figure 3 which is referred to a gel of the fifth stage. The functional distribution of the identified proteins was performed according to MIPS FunCat annotation and is shown in Figure 4.


Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening.

Negri AS, Prinsi B, Rossoni M, Failla O, Scienza A, Cocucci M, Espen L - BMC Genomics (2008)

Protein profiles of identified proteins. Identified proteins are indicated in a 2-DE gel representative of the fifth ripening stage with spot name abbreviation corresponding to those in Table 1, Figure 6 and 7. Spots showing an increased or a decreased expression during ripening are indicated in red and in green, respectively.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC2529320&req=5

Figure 3: Protein profiles of identified proteins. Identified proteins are indicated in a 2-DE gel representative of the fifth ripening stage with spot name abbreviation corresponding to those in Table 1, Figure 6 and 7. Spots showing an increased or a decreased expression during ripening are indicated in red and in green, respectively.
Mentions: Among the 80 differentially expressed spots analyzed by LC-ESI-MS/MS, 69 were identified, listed in Table 1 and shown in Figure 3 which is referred to a gel of the fifth stage. The functional distribution of the identified proteins was performed according to MIPS FunCat annotation and is shown in Figure 4.

Bottom Line: These results give new insights to the skin proteome evolution during ripening, thus underlining some interesting traits of this tissue.Moreover, these data emphasize the relevance of this tissue as a physical barrier exerting an important part in berry protection.In fact, the level of many proteins involved in (a)biotic stress responses remarkably changed through the five stages taken into consideration, thus suggesting that their expression may be developmentally regulated.

View Article: PubMed Central - HTML - PubMed

Affiliation: Dipartimento di Produzione Vegetale, University of Milan, via Celoria 2, 20133 Milano, Italy. alfredo.negri@unimi.it

ABSTRACT

Background: Grape ripening represents the third phase of the double sigmoidal curve of berry development and is characterized by deep changes in the organoleptic characteristics. In this process, the skin plays a central role in the synthesis of many compounds of interest (e.g. anthocyanins and aroma volatiles) and represents a fundamental protective barrier against damage by physical injuries and pathogen attacks. In order to improve the knowledge on the role of this tissue during ripening, changes in the protein expression in the skin of the red cultivar Barbera at five different stages from véraison to full maturation were studied by performing a comparative 2-DE analysis.

Results: The proteomic analysis revealed that 80 spots were differentially expressed throughout berry ripening. Applying a two-way hierarchical clustering analysis to these variations, a clear difference between the first two samplings (up to 14 days after véraison) and the following three (from 28 to 49 days after véraison) emerged, thus suggesting that the most relevant changes in protein expression occurred in the first weeks of ripening. By means of LC-ESI-MS/MS analysis, 69 proteins were characterized. Many of these variations were related to proteins involved in responses to stress (38%), glycolysis and gluconeogenesis (13%), C-compounds and carbohydrate metabolism (13%) and amino acid metabolism (10%).

Conclusion: These results give new insights to the skin proteome evolution during ripening, thus underlining some interesting traits of this tissue. In this view, we observed the ripening-related induction of many enzymes involved in primary metabolism, including those of the last five steps of the glycolytic pathway, which had been described as down-regulated in previous studies performed on whole fruit. Moreover, these data emphasize the relevance of this tissue as a physical barrier exerting an important part in berry protection. In fact, the level of many proteins involved in (a)biotic stress responses remarkably changed through the five stages taken into consideration, thus suggesting that their expression may be developmentally regulated.

Show MeSH
Related in: MedlinePlus