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Nitro-oxidative metabolism during fruit ripening

机译：果实成熟过程中的硝基氧化代谢

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摘要

Pepper (Capsicum annuum L.) and tomato (Solanum lycopersicum L.), which belong to the Solanaceae family, are among the most cultivated and consumed fleshy fruits worldwide and constitute excellent sources of many essential nutrients, such as vitamins A, C, and E, calcium, and carotenoids. While fruit ripening is a highly regulated and complex process, tomato and pepper have been classified as climacteric and non-climacteric fruits, respectively. These fruits differ greatly in shape, color composition, flavor, and several other features which undergo drastic changes during the ripening process. Such ripening-related metabolic and developmental changes require extensive alterations in many cellular and biochemical processes, which ultimately leads to fully ripe fruits with nutritional and organoleptic features that are attractive to both natural dispersers and human consumers. Recent data show that reactive oxygen and nitrogen species (ROS/RNS) are involved in fruit ripening, during which molecules, such as hydrogen peroxide (H2O2), NADPH, nitric oxide (NO), peroxynitrite (ONOO-), and S-nitrosothiols (SNOs), interact to regulate protein functions through post-translational modifications. In light of these recent discoveries, this review provides an update on the nitro-oxidative metabolism during the ripening of two of the most economically important fruits, discusses the signaling roles played by ROS/RNS in controlling this complex physiological process, and highlights the potential biotechnological applications of these substances to promote further improvements in fruit ripening regulation and nutritional quality. In addition, we suggest that the term 'nitro-oxidative eustress' with regard to fruit ripening would be more appropriate than nitro-oxidative stress, which ultimately favors the consolidation of the plant species.
机译：Pepper（Capsicum Annuum L.）和番茄（Solanum Lycopersicum L.）属于Solanaceae家族，是全球最栽培和消费的肉质水果之一，构成了许多必需营养素的优秀来源，如维生素A，C和e，钙和类胡萝卜素。虽然果实成熟是一种高度监管和复杂的过程，番茄和胡椒分别被归类为更年期和非更年期水果。这些果实的形状，颜色组成，味道和几种其他特征差异很大，在成熟过程中经历了剧烈变化的特征。这种与生化过程中的这种熟化相关的代谢和发育变化需要广泛的改变，这最终导致完全成熟的果实，营养和感官特征是对自然分散者和人类消费者具有吸引力的营养和感官特征。最近的数据表明，活性氧和氮物质（ROS / RNS）涉及果实成熟，在此期间分子，例如过氧化氢（H2O2），NADPH，一氧化氮（NO），过氧化物（ONOO-）和S-亚硝基硫醇（SnOS），通过翻译后修改进行互动以调节蛋白质功能。鉴于这些最近的发现，本综述提供了关于硝基氧化代谢在两种最经济上最重要的果实中的氧化代谢的更新，讨论了ROS / RNS在控制这种复杂的生理过程中起作用的信号传导角色，并突出了潜力这些物质的生物技术应用促进果实成熟调节和营养质量的进一步改善。此外，我们表明，关于果实成熟的术语“硝基 - 氧化型防斯塞斯”将比硝基氧化应激更合适，最终最终促使植物物种的固结。

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  • 来源
    《Journal of Experimental Botany》 |2018年第14期|共15页
  • 作者

    Corpas Francisco J.; Freschi Luciano; Rodriguez-Ruiz Marta; Mioto Paulo T.; Gonzalez-Gordo Salvador; Palma Jose M.;

  • 作者单位

    CSIC Grp Antioxidants Free Rad &

    Nitr Oxide Biotechnol Dept Biochem Cell &

    Mol Biol Plants Estn Expt Zaidin C Prof Albareda 1 E-18008 Granada Spain;

    Univ Sao Paulo Dept Bot Inst Biosci BR-05508090 Sao Paulo Brazil;

    CSIC Grp Antioxidants Free Rad &

    Nitr Oxide Biotechnol Dept Biochem Cell &

    Mol Biol Plants Estn Expt Zaidin C Prof Albareda 1 E-18008 Granada Spain;

    Univ Fed Santa Catarina Dept Bot Biol Sci Ctr Campus Reitor Joao David Ferreira Lima S-N BR-88040900 Florianopolis SC Brazil;

    CSIC Grp Antioxidants Free Rad &

    Nitr Oxide Biotechnol Dept Biochem Cell &

    Mol Biol Plants Estn Expt Zaidin C Prof Albareda 1 E-18008 Granada Spain;

    CSIC Grp Antioxidants Free Rad &

    Nitr Oxide Biotechnol Dept Biochem Cell &

    Mol Biol Plants Estn Expt Zaidin C Prof Albareda 1 E-18008 Granada Spain;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 植物学;
  • 关键词

    Fruit ripening; nitric oxide; nitro-oxidative stress; reactive oxygen and nitrogen species; pepper; tomato;

    机译：果实成熟;一氧化氮;硝基氧化应激;反应性氧和氮物质;辣椒;番茄;

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