Biochemical and molecular characterization and expression of the 11S-type storage protein from Coffea arabica endosperm

Rogers, William J.; Bezard, G.; Deshayes, Alain; Meyer, Inge De; Pétiard, Vincent; Marraccini, Pierre

doi:10.1016/s0981-9428(99)80024-2

Cited by 73 publications

(82 citation statements)

References 28 publications

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“…Comparison of amino acid sequences of 11S protein deduced from cloned full-length cDNAs reveals the existence of some differences that could not explain the variations of pI and of molecular weight usually observed by SDS-PAGE (Acuña et al, 1999;Baú et al, 2001) or 2D-gel electrophoresis (Rogers et al, 1999a). At the amino acid level, 11S storage proteins are relatively rich in glutamine, glycine, leucine and acid glutamic amino acid residues, respectively with 11 %, 10 %, 9 % and 7.5 % of total molecular weight.…”

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 93%

“…By SDS-PAGE (SDS-polyacrylamide gel electro-phoresis) analysis, Baú et al (2001) identified the presence of 11S-type storage proteins in various coffee species, except in C. racemosa where storage proteins of lower molecular weight were observed. Independent of the coffee species studied (Arabica or Robusta), 11S storage proteins were not detected in perisperm tissue (figure 3), but specifically at the time of rapid endosperm expansion (Rogers et al 1999a). Although to a lesser extent, accumulation of 11S storage proteins was also reported in both zygotic and somatic embryos (Yuffá et al, 1994).…”

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 95%

“…Nevertheless, 2D-gel electrophoresis and N-terminal sequencing studies clearly demonstrate that abundant peptides of 12 to 16 kDa found in protein extracts of mature coffee beans correspond to degradation products of the α subunit of 11S storage proteins (Rogers et al, 1999a). Ludwig et al (2000) also identified low molecular weight peptides (ranging from 4 to 12.5 kDa) that accumulated differentially in beans of C. arabica and C. canephora.…”

Section: Proteasesmentioning

confidence: 96%

“…This argues for a little influence of 11S storage proteins in the control of the pool of free amino acids. However, differences of 11S-protein profiles (SDS-PAGE and 2D-gel electrophoresis) were observed between Arabica and Robusta, as for Ugandan and Congolese varieties (Rogers et al, 1999a), and also in other species, such as C. liberica and dewevrei (Baú et al, 2001), suggesting the existence of several types of 11S proteins in the coffee genus.…”

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 96%

“…In mature beans of C. arabica var. Caturra, protein content represents 10 % of dry weight with 45 % of them being related to 11S legumin storage proteins (Rogers et al, 1999a). By SDS-PAGE (SDS-polyacrylamide gel electro-phoresis) analysis, Baú et al (2001) identified the presence of 11S-type storage proteins in various coffee species, except in C. racemosa where storage proteins of lower molecular weight were observed.…”

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 99%

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Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

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144

130

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In commercial coffee species (Coffea arabica and Coffea canephora), fruit development is a lengthy process, characterized by tissue changes and evolutions. For example, soon after fecundation and up to mid development, the fruit is mainly constituted of the pericarp and perisperm tissue. Thereafter, the perisperm gradually disappears and is progressively replaced by the endosperm (true seed). Initially present in a "liquid" state, the endosperm hardens as it ripens during the maturation phase, as a result of accumulation of storage proteins, sucrose and complex polysaccharides representing the main reserves of the seed. The last step of maturation is characterized by the dehydration of the endosperm and the color change of the pericarp. Important quantitative and qualitative changes accompany fruit growth, highlighting the importance of its study to better understand the final characteristics of coffee beans. Following a description of the coffee fruit tissues, this review presents some data concerning biochemical, enzymatic and gene expression variations observed during the coffee fruit development. The latter will also be analyzed in the light of recent data (electronic expression profiles) arising from the Brazilian Coffee Genome Project. Key words: Coffea spp, bean development, cell cycle, endosperm, EST, gene expression, pericarp, perisperm.Cytology, biochemistry and molecular changes during coffee fruit development: Em espécies comerciais de café (Coffea arabica e Coffea canephora), o desenvolvimento do fruto de café é um processo longo, caracterizado por mudanças e evoluções nos tecidos. Por exemplo, logo após a fecundação e até a metade do desenvolvimento, o fruto é principalmente constituído pelo pericarpo e perisperma. Em seguida, o perisperma gradualmente desaparece e é progressivamente substituído pelo endosperma (semente verdadeira). Inicialmente o endosperma apresenta-se no estado "líquido", o endosperma endurece durante a fase de maturação, como resultado do acúmulo gradual de proteínas de reserva, sacarose e polissacarídeos complexos representando as principais reservas da semente. O último passo da maturação é caracterizado pela desidratação do endosperma e pela mudança de cor do pericarpo. Importantes alterações quantitativas e qualitativas acompanham o crescimento do fruto, ilustrando a importância do seu estudo para melhor compreender as características finais das sementes de café. Seguindo a descrição dos tecidos do fruto de café, esta revisão apresenta alguns dados relativos às variações bioquímicas, enzimáticas e de expressão gênica durante o desenvolvimento do fruto. A expressão de genes será também analisada em função de dados recentes (perfil de expressão eletrônica) oriundos do Projeto Genoma Brasileiro Café. Palavras-chave: Coffea spp, ciclo celular, desenvolvimento da semente, endosperma, EST, expressão gênica, pericarpo, perisperma. INTRODUCTIONThe Coffea genus contains around 100 species (Charrier and Berthaud, 1985). Within these species, C. arabica (Arabica) and C. canephora (Rob...

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Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 93%

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 95%

Section: Proteasesmentioning

confidence: 96%

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 96%

Section: Evolution Of Proteins During Coffee Fruit Developmentmentioning

confidence: 99%

See 3 more Smart Citations

Cytology, biochemistry and molecular changes during coffee fruit development

Castro

Marraccini

2006

Braz. J. Plant Physiol.

Self Cite

144

130

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Agronomy III: Molecular Biology

Stiles¹

2001

Coffee

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Two‐dimensional mapping as a tool for classification of green coffee bean species

Gil-Agustı́¹,

Campostrini²,

Zolla³

et al. 2005

Proteomics

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Two species of the genus Coffea, Coffea arabica (Colombia) and Coffea canephora (Indiano Robusta) were analysed by two-dimensional (2-D) maps in order to obtain fingerprints of the expressed polypeptide chains and to determine which ones would characterize the two species. Green beans were milled under liquid nitrogen. A dry powder was produced by three different extraction protocols aimed at eliminating interfering substances (polyphenols). A reduced powder was produced by two successive extractions performed in acetone. Trichloroacetic acid (TCA; 10% w/v) and beta-mercaptoethanol (0.07% v/v) in acetone were used for the first extraction (a) and 10% w/v TCA in acetone was used for the second extraction (b). Proteins were then solubilized in a solution (40 microL per 1 mg powder) containing 7 M urea, 2 M thiourea, 3% w/v 3-(3-cholamidopropyldimethyl-amino)-1-propanesulfate, 1% v/v carrier ampholytes, 40 mM Tris, 5 mM tributylphosphine and 10 mM acrylamide as alkylating agent. Following incubation at room temperature for 1 hour and centrifugation (7000 rpm for 20 minutes), the supernatant was used for 2-D electrophoresis. The proteins were revealed by Sypro Ruby staining. Master maps of the five replicas of each species were compared by PDQuest analysis. The results of this differential proteome analysis were: sixteen proteins were expressed solely in C. canephora (var. Indiano Robusta) and five proteins were only found in C. arabica (var. Colombia). Another eight proteins were up-regulated in C. canephora (var. Indiano Robusta) in comparison to C. arabica (var. Colombia) and one was down-regulated in the same comparison. A number of these polypeptide chains were further characterized by mass spectrometry in the matrix-assisted laser desorption/ionisation-time of flight mode. Additionally, considering the low number of protein sequences of Coffea present in the databases we also investigated some spots with a more powerful tool, reversed phase-high-performance liquid chromatography-electrospray ionisation-tandem mass spectrometry, thus obtaining an internal peptide sequence. The general properties of the identified proteins are presented and discussed.

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Biochemical and molecular characterization and expression of the 11S-type storage protein from Coffea arabica endosperm

Cited by 73 publications

References 28 publications

Cytology, biochemistry and molecular changes during coffee fruit development

Cytology, biochemistry and molecular changes during coffee fruit development

Agronomy III: Molecular Biology

Two‐dimensional mapping as a tool for classification of green coffee bean species

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