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Liu M, Wang C, Ji H, Sun M, Liu T, Wang J, Cao H, Zhu Q. Ethylene biosynthesis and signal transduction during ripening and softening in non-climacteric fruits: an overview. FRONTIERS IN PLANT SCIENCE 2024; 15:1368692. [PMID: 38736445 PMCID: PMC11082881 DOI: 10.3389/fpls.2024.1368692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 04/08/2024] [Indexed: 05/14/2024]
Abstract
In recent years, the ethylene-mediated ripening and softening of non-climacteric fruits have been widely mentioned. In this paper, recent research into the ethylene-mediated ripening and softening of non-climacteric fruits is summarized, including the involvement of ethylene biosynthesis and signal transduction. In addition, detailed studies on how ethylene interacts with other hormones to regulate the ripening and softening of non-climacteric fruits are also reviewed. These findings reveal that many regulators of ethylene biosynthesis and signal transduction are linked with the ripening and softening of non-climacteric fruits. Meanwhile, the perspectives of future research on the regulation of ethylene in non-climacteric fruit are also proposed. The overview of the progress of ethylene on the ripening and softening of non-climacteric fruit will aid in the identification and characterization of key genes associated with ethylene perception and signal transduction during non-climacteric fruit ripening and softening.
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Affiliation(s)
- Meiying Liu
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Chaoran Wang
- College of Agriculture & Forestry Technology, Weifang Vocational College, Weifang, China
| | - Hongliang Ji
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
| | - Maoxiang Sun
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
| | - Tongyu Liu
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
| | - Jiahao Wang
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
| | - Hui Cao
- Key Laboratory of Biochemistry and Molecular Biology in University of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang, China
| | - Qinggang Zhu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China
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Momo J, Kumar A, Islam K, Ahmad I, Rawoof A, Ramchiary N. A comprehensive update on Capsicum proteomics: Advances and future prospects. J Proteomics 2022; 261:104578. [DOI: 10.1016/j.jprot.2022.104578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/27/2022] [Accepted: 03/28/2022] [Indexed: 10/18/2022]
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Villa-Rivera MG, Ochoa-Alejo N. Transcriptional Regulation of Ripening in Chili Pepper Fruits ( Capsicum spp.). Int J Mol Sci 2021; 22:12151. [PMID: 34830031 PMCID: PMC8624906 DOI: 10.3390/ijms222212151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/06/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022] Open
Abstract
Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.
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Affiliation(s)
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Unidad Irapuato, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato 36824, Mexico;
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Tartaglia M, Sciarrillo R, Zuzolo D, Amoresano A, Illiano A, Pinto G, Jorrín-Novo JV, Guarino C. Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening. FRONTIERS IN PLANT SCIENCE 2021; 12:668562. [PMID: 33995464 PMCID: PMC8121147 DOI: 10.3389/fpls.2021.668562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 04/07/2021] [Indexed: 06/12/2023]
Abstract
Fruit ripening is a physiologically complex process altering texture, color, flavor, nutritional value, and aroma. However, some fruits are consumed at an early stage of ripening due to the very peculiar characteristics varying during ripening. An example is a particular ecotype of pepper, the Friariello pepper, among the most important representatives of Campania (Southern Italy) agro-alimentary culture. In this study, for the first time, the physiological variations during Friariello ripening (green, veraison, and fully ripe) were evaluated by hyphenated mass spectrometric techniques in a proteomic and metabolomic approach. We found that Lutein and Thaumatin are particularly abundant in the green Friariello. Friariello at an early stage of ripening, is rich in volatile compounds like butanol, 1 3 5-cycloheptatriene, dimethylheptane, α-pinene, furan-2-penthyl, ethylhexanol, 3-carene, detected by gas chromatography-mass spectrometry (GC-MS) analysis, which give it the peculiar fresh and pleasant taste. The detected features of Friariello may justify its preferential consumption in the early ripening stage and outline new knowledge aimed at preserving specific agro-cultural heritage.
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Affiliation(s)
- Maria Tartaglia
- Department of Science and Technology, University of Sannio, Benevento, Italy
| | - Rosaria Sciarrillo
- Department of Science and Technology, University of Sannio, Benevento, Italy
| | - Daniela Zuzolo
- Department of Science and Technology, University of Sannio, Benevento, Italy
| | - Angela Amoresano
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Anna Illiano
- CEINGE Advanced Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Gabriella Pinto
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Jesús V. Jorrín-Novo
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, UCO-CeiA3, Córdoba, Spain
| | - Carmine Guarino
- Department of Science and Technology, University of Sannio, Benevento, Italy
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Arce-Rodríguez ML, Ochoa-Alejo N. Biochemistry and molecular biology of capsaicinoid biosynthesis: recent advances and perspectives. PLANT CELL REPORTS 2019; 38:1017-1030. [PMID: 30941502 DOI: 10.1007/s00299-019-02406-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
The most widely known characteristic of chili pepper fruits is their capacity to produce capsaicinoids, which are responsible for the pungent sensation. The capsaicinoids have several uses in different areas, such as the pharmaceutical, cosmetic and agronomic industries, among others. They are synthesized by the condensation of vanillylamine (derived from phenylalanine) with a branched-chain fatty acid (from valine or leucine precursors), and they generally accumulate in the placental tissue of the chili pepper fruits. The pungency grade depends on the genotype of the plant but is also affected by external stimuli. In recent years, new structural and regulatory genes have been hypothesized to participate in the capsaicinoid biosynthetic pathway. Moreover, the role of some of these genes has been investigated. Substantial progress has been made in discerning the molecular biology of this pathway; however, many questions remain unsolved. We previously reviewed some aspects of the biochemistry and molecular biology of capsaicinoid biosynthesis (Aza-González et al. Plant Cell Rep 30:695-706. Aza-González et al., Plant Cell Rep 30:695-706, 2011), and in this review, we describe advances made by different researchers since our previous review, including the contribution of omics to the knowledge of this pathway.
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Affiliation(s)
- Magda Lisette Arce-Rodríguez
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico
| | - Neftalí Ochoa-Alejo
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato-León, 36824, Irapuato, Gto, Mexico.
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Singh N, Bhatla SC. Nitric oxide regulates lateral root formation through modulation of ACC oxidase activity in sunflower seedlings under salt stress. PLANT SIGNALING & BEHAVIOR 2018; 13:e1473683. [PMID: 29939832 PMCID: PMC6103280 DOI: 10.1080/15592324.2018.1473683] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 05/02/2018] [Indexed: 05/21/2023]
Abstract
Nitric oxide (NO) is established as a modulator of various developmental processes in plants through its interaction with multiple enzymatic and non-enzymatic biomolecules. Lateral root (LR) induction and extension in sunflower (Helianthus annuus L.) has been observed to be governed by a probable crosstalk between NO and ethylene biosynthesizing enzyme-ACC oxidase. NaCl (120 mM) stress not only lowers LR induction but also reduces their extension growth. Quenching of endogenous NO by raising seedlings in presence of 40 µM hemoglobin in the growth medium does not affect LR induction but lowers their extension growth. NaCl stress and NO depletion have additive effects on the enhancement of ACC oxidase activity, leading to enhanced ethylene biosynthesis. Role of NO has been further confirmed by raising sunflower seedlings in the presence of 20-60 µM of two NO donors, sodium nitroprusside (SNP) and diethylenetriamine NONOate (DETA). LR extension growth was higher with DETA than SNP as NO donor at 40 µM. Iron-deficiency also promoted LR proliferation. It also significantly lowered ACC oxidase activity in the seedling roots in response to salt stress. Based on the present findings it is proposed that salt stress-mediated LR proliferation is regulated by NO through its binding with ACC oxidase (an iron-containing enzyme). This results in the formation of a stable ternary complex (ACC-ACC oxidase-NO) which leads to the reduction in ethylene biosynthesis. Lesser availability of ethylene consequently brings about enhanced LR formation.
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Affiliation(s)
- Neha Singh
- Laboratory of Plant Physiology and Biochemistry, Department of Botany, University of Delhi, Delhi-India
| | - Sathish C. Bhatla
- Laboratory of Plant Physiology and Biochemistry, Department of Botany, University of Delhi, Delhi-India
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Ismail IA, Able AJ. Secretome analysis of virulent Pyrenophora teres f. teres isolates. Proteomics 2016; 16:2625-2636. [PMID: 27402336 DOI: 10.1002/pmic.201500498] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2015] [Revised: 06/24/2016] [Accepted: 07/07/2016] [Indexed: 11/11/2022]
Abstract
Pyrenophora teres f. teres (Ptt) causes net form net blotch disease of barley, partially by producing necrosis-inducing proteins. The protein profiles of the culture filtrates of 28 virulent isolates were compared by a combination of 2DE and 1D-PAGE with 105 spots and 51 bands chosen for analysis by liquid chromatography electrospray ionization tandem mass spectrometry. A total of 259 individual proteins were identified with 63 of these proteins being common to the selected virulent isolates. Ptt secretes a broad spectrum of proteins including cell wall degrading enzymes; virulence factors and effectors; proteins associated with fungal pathogenesis and development; and proteins related to oxidation-reduction processes. Potential virulence factors and effectors identified included proteins with glucosidase activity, ricin B and concanavalin A-like lectins, glucanases, spherulin, cutinase, pectin lyase, leucine-rich repeat protein, and ceratoplatanin. Small proteins with unknown function but cysteine-rich, common to effectors, were also identified. Differences in the secretion profile of the Ptt isolates have also provided important insight into the different mechanisms contributing to virulence and the development of net form net blotch symptoms.
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Affiliation(s)
- Ismail A Ismail
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, Australia
| | - Amanda J Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, Australia.
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Li T, Zhang J, Zhu H, Qu H, You S, Duan X, Jiang Y. Proteomic Analysis of Differentially Expressed Proteins Involved in Peel Senescence in Harvested Mandarin Fruit. FRONTIERS IN PLANT SCIENCE 2016; 7:725. [PMID: 27303420 PMCID: PMC4885882 DOI: 10.3389/fpls.2016.00725] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Accepted: 05/11/2016] [Indexed: 05/15/2023]
Abstract
Mandarin (Citrus reticulata), a non-climacteric fruit, is an economically important fruit worldwide. The mechanism underlying senescence of non-climacteric fruit is poorly understood. In this study, a gel-based proteomic study followed by LC-ESI-MS/MS analysis was carried out to investigate the proteomic changes involved in peel senescence in harvested mandarin "Shatangju" fruit stored for 18 days. Over the course of the storage period, the fruit gradually senesced, accompanied by a decreased respiration rate and increased chlorophyll degradation and disruption of membrane integrity. Sixty-three proteins spots that showed significant differences in abundance were identified. The up-regulated proteins were mainly associated with cell wall degradation, lipid degradation, protein degradation, senescence-related transcription factors, and transcription-related proteins. In contrast, most proteins associated with ATP synthesis and scavenging of reactive oxygen species were significantly down-regulated during peel senescence. Three thioredoxin proteins and three Ca(2+) signaling-related proteins were significantly up-regulated during peel senescence. It is suggested that mandarin peel senescence is associated with energy supply efficiency, decreased antioxidant capability, and increased protein and lipid degradation. In addition, activation of Ca(2+) signaling and transcription factors might be involved in cell wall degradation and primary or secondary metabolism.
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Affiliation(s)
- Taotao Li
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- College of Life Science, University of Chinese Academy of SciencesBeijing, China
| | - Jingying Zhang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- College of Life Science, University of Chinese Academy of SciencesBeijing, China
| | - Hong Zhu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
| | - Hongxia Qu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
| | - Shulin You
- Zhangzhou Xiangcheng District Agricultural BureauFujian, China
| | - Xuewu Duan
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
| | - Yueming Jiang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of SciencesGuangzhou, China
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Cramer GR, Ghan R, Schlauch KA, Tillett RL, Heymann H, Ferrarini A, Delledonne M, Zenoni S, Fasoli M, Pezzotti M. Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin. BMC PLANT BIOLOGY 2014; 14:370. [PMID: 25524329 PMCID: PMC4312598 DOI: 10.1186/s12870-014-0370-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 12/08/2014] [Indexed: 05/19/2023]
Abstract
BACKGROUND Grapevine berry, a nonclimacteric fruit, has three developmental stages; the last one is when berry color and sugar increase. Flavors derived from terpenoid and fatty acid metabolism develop at the very end of this ripening stage. The transcriptomic response of pulp and skin of Cabernet Sauvignon berries in the late stages of ripening between 22 and 37 °Brix was assessed using whole-genome micorarrays. RESULTS The transcript abundance of approximately 18,000 genes changed with °Brix and tissue type. There were a large number of changes in many gene ontology (GO) categories involving metabolism, signaling and abiotic stress. GO categories reflecting tissue differences were overrepresented in photosynthesis, isoprenoid metabolism and pigment biosynthesis. Detailed analysis of the interaction of the skin and pulp with °Brix revealed that there were statistically significantly higher abundances of transcripts changing with °Brix in the skin that were involved in ethylene signaling, isoprenoid and fatty acid metabolism. Many transcripts were peaking around known optimal fruit stages for flavor production. The transcript abundance of approximately two-thirds of the AP2/ERF superfamily of transcription factors changed during these developmental stages. The transcript abundance of a unique clade of ERF6-type transcription factors had the largest changes in the skin and clustered with genes involved in ethylene, senescence, and fruit flavor production including ACC oxidase, terpene synthases, and lipoxygenases. The transcript abundance of important transcription factors involved in fruit ripening was also higher in the skin. CONCLUSIONS A detailed analysis of the transcriptome dynamics during late stages of ripening of grapevine berries revealed that these berries went through massive transcriptional changes in gene ontology categories involving chemical signaling and metabolism in both the pulp and skin, particularly in the skin. Changes in the transcript abundance of genes involved in the ethylene signaling pathway of this nonclimacteric fruit were statistically significant in the late stages of ripening when the production of transcripts for important flavor and aroma compounds were at their highest. Ethylene transcription factors known to play a role in leaf senescence also appear to play a role in fruit senescence. Ethylene may play a bigger role than previously thought in this non-climacteric fruit.
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Affiliation(s)
- Grant R Cramer
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Ryan Ghan
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Karen A Schlauch
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Richard L Tillett
- Center for Bioinformatics, University of Nevada, Reno, NV, 89557, USA.
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California, Davis, CA, 95616, USA.
| | - Alberto Ferrarini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Massimo Delledonne
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Sara Zenoni
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Marianna Fasoli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Mario Pezzotti
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
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