Proteome Regulation during Olea europaea Fruit Development

Abstract

BackgroundWidespread in the Mediterranean basin, Olea europaea trees are gaining worldwide popularity for the nutritional and cancer-protective properties of the oil, mechanically extracted from ripe fruits. Fruit development is a physiological process with remarkable impact on the modulation of the biosynthesis of compounds affecting the quality of the drupes as well as the final composition of the olive oil. Proteomics offers the possibility to dig deeper into the major changes during fruit development, including the important phase of ripening, and to classify temporal patterns of protein accumulation occurring during these complex physiological processes.Methodology/Principal FindingsIn this work, we started monitoring the proteome variations associated with olive fruit development by using comparative proteomics coupled to mass spectrometry. Proteins extracted from drupes at three different developmental stages were separated on 2-DE and subjected to image analysis. 247 protein spots were revealed as differentially accumulated. Proteins were identified from a total of 121 spots and discussed in relation to olive drupe metabolic changes occurring during fruit development. In order to evaluate if changes observed at the protein level were consistent with changes of mRNAs, proteomic data produced in the present work were compared with transcriptomic data elaborated during previous studies.Conclusions/SignificanceThis study identifies a number of proteins responsible for quality traits of cv. Coratina, with particular regard to proteins associated to the metabolism of fatty acids, phenolic and aroma compounds. Proteins involved in fruit photosynthesis have been also identified and their pivotal contribution in oleogenesis has been discussed. To date, this study represents the first characterization of the olive fruit proteome during development, providing new insights into fruit metabolism and oil accumulation process.

iTRAQ-Based Quantitative Proteomics of Developing and Ripening Muscadine Grape Berry

“…55 V-ATPase expression is relatively high all over the growth of many fruits, such as peach, tomato, and cherry tomato suggesting a central role during fruit development. 56 In the present study, V-PPase (EC 3.6.1.1) was upregulated in the PS stage and decreased in the ripening stage, while V-ATPase was upregulated in GS and ripe stages. During berry ripening, the V-ATPase activity is replaced by V-PPase activity and increases in parallel with the ripening in V. vinifera , 57 and the switch between V-ATPase and V-PPAse during ripening is not observed in muscadine grape.…”

Functional analysis of differentially expressed proteins in Chinese bayberry ( Myrica rubra Sieb. et Zucc.) fruits during ripening

“…Malic acid is a predominant organic acid in ripe fruits and greatly contributes to the overall organoleptic quality. Bianco et al (2013) reported that inorganic carbon is fixed into oxaloacetate and converted into malate by malate dehydrogenase. Malate can be decarboxylated by cytosolic or mitochondrial malic enzyme to yield pyruvate and CO 2 , which decrease pulp acidity (Fig.…”

“…Prx plays a significant role in plant growth and development, and protects plants from pathogen attack and tolerance to other abiotic stresses . Heat shock proteins (HSPs) are involved in responses to stress in plants, but they have also been observed during fruit ripening (Bianco et al, 2013). These proteins are usually involved in stabilizing protein structures during plant development under non-stressful conditions; hence, they are likely needed for the stabilization of ancient and newly synthesized proteins during fruit ripening .…”

Effect of growth environment on the gene expression and lipids related to triacylglycerol biosynthesis in sea buckthorn (Hippophaë rhamnoides) berries

“…Arabidopsis (Peng & Weselake, 2011), turnip rape ( transcriptome and proteome during fruit development (Bianco et al, 2013;Bourgis et al, 2011;Galla et al, 2009), but no targeted analysis on triacylglycerol biosynthesis has been published. Therefore, our study may be used as a reference for these important oil-producing species.…”