Protein Synthesis and Breakdown during Heat Shock of Cultured Pear (Pyrus communis L.) Cells

Ferguson, Ian B.; Lurie, Susan; Bowen, Judith

doi:10.1104/pp.104.4.1429

Cited by 62 publications

(30 citation statements)

References 33 publications

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“…This is consistent with reports that MT is abundantly expressed in early phase of ripening banana pulp (Clendennen and May 1997). There was also high expression of the thaumatin protein (TLP) (Fils-Lycaon et al 1996), which can increase fruit pathogen resistance (Gao et al 2005) and antifungal and other properties (Ho et al 2007), and 70-kDa heat shock protein (HSP) and HSP2 protein of pear (Pyrus communis L), which functions to prevent proteins from degradation (Ferguson et al 1994). In 'Yunhong-1', the HSP gene was strongly up-regulated.…”

Section: Analysis and Discussionsupporting

confidence: 87%

Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration

Zhang

Allan

et al. 2010

Plant Mol Biol Rep

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The color of fruit skin is an important quality parameter, and in many plants, it is the result of coordinative regulation of the anthocyanin pathway. To characterize the mechanism involved in fruit peel coloration of Yunnan red pear (Pyrus pyrifolia), we constructed a subtractive cDNA library using the suppression subtractive hybridization (SSH) technology. cDNA of red peel exposed to sunlight (for 2, 4, 6, and 8 days) was subtracted from that of white skin unexposed to sunlight. Over 100 differentially expressed ESTs were obtained, putatively involved in primary and secondary metabolism, stress, and defense response. Expression analysis using semiquantitative reverse transcription polymerase chain reaction (RT-PCR) for 13 genes was performed with two pear cultivars, lightskinned 'Zaobaimi' and red-skinned 'Yunhong-1', which had been bagged and then exposed to sunlight for 0, 1, 2, 3, 5, and 7 days before harvest. This analysis showed that genes encoding for a metallothionein-like protein and a NADP-malic acid enzyme were constitutively expressed, whereas other selected genes were either down-or upregulated. Semiquantitative RT-PCR analysis for 7 anthocyanin biosynthetic pathway genes and 3 putative regulatory genes was also performed. Results showed that an R2R3 MYB transcription factor PyMYB10 was up-regulated in both the less-colored pear 'Zaobaimi' and well-colored red pear Yunhong-1 after the bag was removed, but that kinetics differed between cultivars. Other anthocyanin-related genes appeared to be coordinately regulated by the MYB-bHLH-WD40 complex. DFR and ANS genes seemed to be limiting factors for the peel coloration of less-colored pear 'Zaobaimi', while all biosynthetic steps are up-regulated by 7 days after bag removal in red fruit. This study suggests the regulation of red pear coloring is via differential effects of the MYB-bHLH-WD40 complex on the pear anthocyanin pathway genes.

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Section: Analysis and Discussionsupporting

confidence: 87%

Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration

Zhang

Allan

et al. 2010

Plant Mol Biol Rep

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“…We addressed this question previously using cultured pear cells labeled with [ 35 S]Met during heat treatment and then held at 25 or 2°C (Ferguson et al, 1994). With one-dimensional gel electrophoresis separation of the proteins after varying times and densitome- ter scanning, we were unable to measure differences in the rate of decline of labeling in individual hsps.…”

Section: -28 -20-t T T Discussionmentioning

confidence: 99%

The Correlation between Heat-Shock Protein Accumulation and Persistence and Chilling Tolerance in Tomato Fruit

Sabehat¹,

Weiss²,

Lurie³

1996

Plant Physiol.

Self Cite

177

107

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Heating tomato fruit (Lycopersicon esculentum) for 48 h at 38°Cprevented chilling injury from developing after 21 d at 2"C, whereas unheated fruit developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruit, some high-and many low-molecularmass proteins were observed in the heated fruit that were absent or present in reduced amounts in unheated fruit. When fruit were injected with [35S]methionine at harvest and then heated, they accumulated high levels of specific radiolabeled proteins that could still be detected after 21 d at 2°C. If the fruit were held at 20°C after heating, the label in the proteins declined rapidly and these fruit were also sensitive to chilling injury. Hsp70 antibody reacted more strongly with proteins from heated and chilled fruit than with proteins from chilled fruit. Hspl8.1 antibody reacted strongly with proteins from heated fruit but not with those from unheated fruit. A 23-kD protein, highly labeled in heated fruit but not in unheated fruit, had its amino terminus sequenced. To our knowledge, this is the first report showing a relationship between the persistence of heat-shock proteins and chilling tolerance in a plant tissue.

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“…The extract was ground further in a glass Kondes grinder, centrifuged at 12 000× g for 2 min, the supernatant removed, and 5 volumes of cold acetone added. After standing at 4°C overnight, the protein was washed with cold acetone and air-dried, then taken up in SDS sample buffer, separated by SDS-PAGE on 13% gels (equal protein cpm loaded), and autoradiographed (Ferguson et al, 1994).…”

Section: Protein Analysis and Labellingmentioning

confidence: 99%

Preharvest exposure to the sun influences postharvest responses of ‘Hass’ avocado fruit

Woolf

Bowen

Ferguson

1999

Postharvest Biology and Technology

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Abstract'Hass' avocados (Persea americana Mill.) exposed to direct sunlight (sun fruit) had diurnal temperature cycles with flesh tissue reaching as high as 43°C under ambient temperatures of 15 -25°C. The response of sun and shaded fruit to postharvest treatments differed significantly. External damage from hot water treatments of 50°C for up to 10 min, was lower in sun fruit, particularly on the exposed side of the fruit. Similarly, while shaded fruit had high levels of external chilling injury when stored at 0.5°C for up to 28 days, the exposed side of the fruit was undamaged. Leakage of electrolytes from skin tissue from the exposed side of sun fruit did not increase during storage, while that from shaded fruit increased by about 60%. In addition, for fruit ripened without storage, sun fruit took longer to ripen than shade fruit. Changes in heat shock protein (hsp) gene expression and specific protein bands reflected the diurnal temperature cycle, with up-regulation of hsp mRNA and synthesis of specific proteins at flesh temperatures \ 30°C. Thus, exposure of fruit to the sun results in high skin and flesh temperatures, and consequently reduced incidence of postharvest heat and chilling injuries. These beneficial effects are similar to those found following postharvest heat treatments.

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Protein Synthesis and Breakdown during Heat Shock of Cultured Pear (Pyrus communis L.) Cells

Cited by 62 publications

References 33 publications

Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration

Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration

The Correlation between Heat-Shock Protein Accumulation and Persistence and Chilling Tolerance in Tomato Fruit

Preharvest exposure to the sun influences postharvest responses of ‘Hass’ avocado fruit

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