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The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes

The tomato is a horticultural crop that appears in various colors as it ripens. Differences in the proteome expression abundance of a tomato depend on its genotype and ripening stage. Thus, this study aimed to confirm the differences in changes in the proteome according to four ripening stages (gree...

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Autores principales: Choi, Hyo-Gil, Park, Dong-Young, Kang, Nam-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877657/
https://www.ncbi.nlm.nih.gov/pubmed/35214885
http://dx.doi.org/10.3390/plants11040553
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author Choi, Hyo-Gil
Park, Dong-Young
Kang, Nam-Jun
author_facet Choi, Hyo-Gil
Park, Dong-Young
Kang, Nam-Jun
author_sort Choi, Hyo-Gil
collection PubMed
description The tomato is a horticultural crop that appears in various colors as it ripens. Differences in the proteome expression abundance of a tomato depend on its genotype and ripening stage. Thus, this study aimed to confirm the differences in changes in the proteome according to four ripening stages (green, breaker, turning, and mature) of three tomato genotypes, i.e., yellow, black, and red tomatoes, using a gel-based proteomic technique. The number of protein spots shown as two-dimensional electrophoresis (2-DE) gels differed according to tomato genotype and ripening stage. A total of 286 variant proteins were determined using matrix-assisted laser desorption-time of flight (MALDI-TOF) mass spectrometry (MS) analysis, confirming 233 identified protein functions. In three tomato genotypes in each ripening stage, grouping according to the Munich Information Center for Protein Sequences (MIPS) functional categories confirmed the variant proteins involved in the following: energy processes (21%); metabolism (20%); protein fate (15%); protein synthesis (10%); a protein with a binding function or cofactor requirement (8%); cell rescue, defense, and virulence (8%); cellular transport, transport facilitation, and transport routes (6%); the biogenesis of cellular components (5%); cell cycle and DNA processing (2%); others (5%). Among the identified protein spots in the function category, two proteins related to metabolism, four related to energy, four related to protein synthesis, and two related to interaction with the cellular environment showed significantly different changes according to the fruit color by the ripening stage. This study reveals the physiological changes in different types of tomatoes according to their ripening stage and provides information on the proteome for further improvement.
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spelling pubmed-88776572022-02-26 The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes Choi, Hyo-Gil Park, Dong-Young Kang, Nam-Jun Plants (Basel) Article The tomato is a horticultural crop that appears in various colors as it ripens. Differences in the proteome expression abundance of a tomato depend on its genotype and ripening stage. Thus, this study aimed to confirm the differences in changes in the proteome according to four ripening stages (green, breaker, turning, and mature) of three tomato genotypes, i.e., yellow, black, and red tomatoes, using a gel-based proteomic technique. The number of protein spots shown as two-dimensional electrophoresis (2-DE) gels differed according to tomato genotype and ripening stage. A total of 286 variant proteins were determined using matrix-assisted laser desorption-time of flight (MALDI-TOF) mass spectrometry (MS) analysis, confirming 233 identified protein functions. In three tomato genotypes in each ripening stage, grouping according to the Munich Information Center for Protein Sequences (MIPS) functional categories confirmed the variant proteins involved in the following: energy processes (21%); metabolism (20%); protein fate (15%); protein synthesis (10%); a protein with a binding function or cofactor requirement (8%); cell rescue, defense, and virulence (8%); cellular transport, transport facilitation, and transport routes (6%); the biogenesis of cellular components (5%); cell cycle and DNA processing (2%); others (5%). Among the identified protein spots in the function category, two proteins related to metabolism, four related to energy, four related to protein synthesis, and two related to interaction with the cellular environment showed significantly different changes according to the fruit color by the ripening stage. This study reveals the physiological changes in different types of tomatoes according to their ripening stage and provides information on the proteome for further improvement. MDPI 2022-02-19 /pmc/articles/PMC8877657/ /pubmed/35214885 http://dx.doi.org/10.3390/plants11040553 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Choi, Hyo-Gil
Park, Dong-Young
Kang, Nam-Jun
The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title_full The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title_fullStr The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title_full_unstemmed The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title_short The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes
title_sort fruit proteome response to the ripening stages in three tomato genotypes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877657/
https://www.ncbi.nlm.nih.gov/pubmed/35214885
http://dx.doi.org/10.3390/plants11040553
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