Gene expression of coffee seed oxidation and germination processes during drying

Abstract

ABSTRACT. Coffee (Coffea arabica L.) seeds are sensitive to desiccation and oxidative stress during drying processes. We investigated the effect of drying and moisture levels on germinationrelated gene expressions associated with enzymatic systems that prevent oxidative stress in coffee seeds. Coffee seeds collected at physiological maturity were subjected to slow and quick drying to 40, 30, 20, and 12% moisture levels (wet basis), and as the control, seeds without drying were used. The seeds' physiological quality was calculated as percentage of normal seedlings at 15 and 30 days, normal vigorous seedlings at 30 days, and cotyledonary leaves at 45 days. The isoenzymes esterase, catalase (CAT), peroxidase (POX), and endo-β-mannanase expressions were electrophoretically analyzed. CAT and POX expressions were analyzed using RT-qPCR with specific primers constructed from the target gene sequences from the Brazilian Coffee Genome Database. Slow drying showed better physiological quality for seeds at 40 and 12% moisture levels, while quick drying was the most effective for seeds with 20% moisture. Sensitivity to water loss was confirmed by quick drying and activation of enzymes. CAT and POX transcriptions reduced during drying. RT-qPCR revealed a 6969 ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 12 (4): 6968-6982 (2013) Gene expression during coffee seed drying process complex gene-expression pattern during the oxidative process, with high gene expression in wet seeds.

Alternative Oxidase Gene Family in Hypericum perforatum L.: Characterization and Expression at the Post-germinative Phase

“…Therefore, it would be plausible that the peak observed on HpCAT1 expression might have occurred earlier during the first stages of H. perforatum seeds germination (before 4 dps), when HpCAT1 is more required, and that the subsequent decrease on transcript accumulation that we observed might be related to the necessity of maintaining ROS at adequate levels for cellular survival. Indeed, it has been reported that excessive removal of hydrogen peroxide free radicals might reduce the inhibition of the cellular cycle, which is important for DNA repair (Santos et al, 2013 ). In the same line, cellular biology studies have clearly described the beneficial functions of hydrogen peroxide to the cell, beyond causing oxidative stress.…”

“…In the same line, cellular biology studies have clearly described the beneficial functions of hydrogen peroxide to the cell, beyond causing oxidative stress. One of these beneficial functions is stopping the cellular cycle during DNA repair after certain types of stress and aging (Santos et al, 2013 ). Accordingly to our results, Mhamdi et al ( 2012 ) reported that a transcriptional down-regulation of CAT could be important to induce or sustain increased H 2 O 2 availability necessary for certain environmental responses or developmental processes.…”

PERBANDINGAN UJI TETRAZOLIUM DAN RADICLE EMERGENCE DALAM MENDUGA VIABILITAS BENIH KOPI ARABIKA (Coffea arabica L.) / The Comparison of Tetrazolium and Radicle Emergence Test to Estimate the Viability of Arabica Coffee (Coffea arabica L.) Seeds

“…Perkecambahan benih kopi yang lambat dan tidak seragam menjadi kendala dalam pengujian benih kopi yaitu waktu pengujian yang sangat lama. Benih kopi memerlukan waktu berkecambah sekitar 30-45 hari (Brasil 2009;Santos, von Pinho and Rosa 2013;Huang et al 2014) bahkan Kepmentan No. 88 tahun 2017 tentang Pedoman Produksi, Sertifikasi, Peredaran dan Pengawasan Benih Tanaman Kopi memberikan batasan waktu pengujian selama 60 hari.…”

Identification of physiological analysis parameters associated with coffee beverage quality

“…The production conditions and the postharvest treatments of coffee beans are responsible for causing modifications in their chemical composition; relevant studies were performed with the aim of determining the effect of the genotype, of the environmental conditions of production, of the forms of processing and of drying the coffee beans, and of their storage on beverage quality (Saath et al, 2014;Isquierdo;Taveira, 2014;Cheng et al, 2016;Ribeiro et al, 2016;Borém et al, 2019) and on the physiological quality of the seed (Rosa et al, 2011;Taveira et al, 2012;Santos;Von Pinho;Rosa, 2013). It is a common consensus among researchers that both the sensory quality of the beverage and the physiological quality of the coffee seed are closely related to the chemical composition of the coffee bean and of the coffee seed, respectively.…”