Tags

Type your tag names separated by a space and hit enter

Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits.
J Plant Physiol. 2014 Oct 15; 171(16):1463-71.JP

Abstract

The presence of peroxisomes in olive (Olea europaea L.) fruits and different antioxidant enzymes occurring in this plant tissue is reported for the first time. Ultrastructural analysis showed that olive cells were characterized by the presence of large vacuoles and lipid drops. Plastids, mitochondria and peroxisomes were placed near the cell wall, showing some type of association with it. Olive fruit peroxisomes were purified by sucrose density-gradient centrifugation, and catalase, glutathione reductase and ascorbate peroxidase were found in peroxisomes. In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes (mainly an Fe-SOD plus 2 Cu,Zn-SOD and a Mn-SOD), all the enzymes of the ascorbate-glutathione cycle, reduced and oxidized glutathione, ascorbate, and four NADPH-recycling dehydrogenases. The knowledge of the full composition of antioxidants (enzymatic and non-enzymatic) in olive fruits is crucial to be able to understand the processes regulating the antioxidant composition of olive oil.

Authors+Show Affiliations

Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Estación Experimental del Zaidín (EEZ), Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, Granada 18008, Spain. Electronic address: eduardo.lopezhuertas@eez.csic.es.Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Estación Experimental del Zaidín (EEZ), Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, Granada 18008, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25105232

Citation

Lopez-Huertas, Eduardo, and Luis A. del Río. "Characterization of Antioxidant Enzymes and Peroxisomes of Olive (Olea Europaea L.) Fruits." Journal of Plant Physiology, vol. 171, no. 16, 2014, pp. 1463-71.
Lopez-Huertas E, del Río LA. Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits. J Plant Physiol. 2014;171(16):1463-71.
Lopez-Huertas, E., & del Río, L. A. (2014). Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits. Journal of Plant Physiology, 171(16), 1463-71. https://doi.org/10.1016/j.jplph.2014.06.014
Lopez-Huertas E, del Río LA. Characterization of Antioxidant Enzymes and Peroxisomes of Olive (Olea Europaea L.) Fruits. J Plant Physiol. 2014 Oct 15;171(16):1463-71. PubMed PMID: 25105232.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits. AU - Lopez-Huertas,Eduardo, AU - del Río,Luis A, Y1 - 2014/07/08/ PY - 2014/04/10/received PY - 2014/06/04/revised PY - 2014/06/19/accepted PY - 2014/8/9/entrez PY - 2014/8/12/pubmed PY - 2015/4/18/medline KW - Antioxidant Enzymes KW - Antioxidants KW - Olive KW - Peroxisomes SP - 1463 EP - 71 JF - Journal of plant physiology JO - J Plant Physiol VL - 171 IS - 16 N2 - The presence of peroxisomes in olive (Olea europaea L.) fruits and different antioxidant enzymes occurring in this plant tissue is reported for the first time. Ultrastructural analysis showed that olive cells were characterized by the presence of large vacuoles and lipid drops. Plastids, mitochondria and peroxisomes were placed near the cell wall, showing some type of association with it. Olive fruit peroxisomes were purified by sucrose density-gradient centrifugation, and catalase, glutathione reductase and ascorbate peroxidase were found in peroxisomes. In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes (mainly an Fe-SOD plus 2 Cu,Zn-SOD and a Mn-SOD), all the enzymes of the ascorbate-glutathione cycle, reduced and oxidized glutathione, ascorbate, and four NADPH-recycling dehydrogenases. The knowledge of the full composition of antioxidants (enzymatic and non-enzymatic) in olive fruits is crucial to be able to understand the processes regulating the antioxidant composition of olive oil. SN - 1618-1328 UR - https://www.unboundmedicine.com/medline/citation/25105232/Characterization_of_antioxidant_enzymes_and_peroxisomes_of_olive__Olea_europaea_L___fruits_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0176-1617(14)00172-2 DB - PRIME DP - Unbound Medicine ER -