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Proteomic identification of mitochondrial carbonylated proteins in two maturation stages of pepper fruits.
Proteomics. 2015 Aug; 15(15):2634-42.P

Abstract

Pepper fruits in green and red maturation stages were selected to study the protein pattern modified by oxidation measuring carbonylated proteins in isolated mitochondria, together with the accumulation of superoxide radical and hydrogen peroxide in the fruits. MALDI-TOF/TOF analysis identified as carbonylated proteins in both green and red fruits, formate dehydrogenase, NAD-dependent isocitrate dehydrogenase, porin, and defensin, pointing to a common regulation by carbonylation of these proteins independently of the maturation stage. However, other proteins such as glycine dehydrogenase P subunit and phosphate transporter were identified as targets of carbonylation only in green fruits, whereas aconitase, ATPase β subunit, prohibitin, orfB protein, and cytochrome C oxidase, were identified only in red fruits. In general, the results suggest that carbonylation of mitochondrial proteins is a PTM that drives the complex ripening process, probably establishing the accumulation and functionality of some mitochondrial proteins in the nonclimacteric pepper fruit.

Authors+Show Affiliations

Department of Stress Biology and Plant Pathology, CEBAS-CSIC, Murcia, Spain.Department of Stress Biology and Plant Pathology, CEBAS-CSIC, Murcia, Spain.Department of Biochemistry, Cellular and Molecular Biology of Plants, EEZ-CSIC, Granada, Spain.Department of Stress Biology and Plant Pathology, CEBAS-CSIC, Murcia, Spain.

Pub Type(s)

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

Language

eng

PubMed ID

25913852

Citation

Camejo, Daymi, et al. "Proteomic Identification of Mitochondrial Carbonylated Proteins in Two Maturation Stages of Pepper Fruits." Proteomics, vol. 15, no. 15, 2015, pp. 2634-42.
Camejo D, Jiménez A, Palma JM, et al. Proteomic identification of mitochondrial carbonylated proteins in two maturation stages of pepper fruits. Proteomics. 2015;15(15):2634-42.
Camejo, D., Jiménez, A., Palma, J. M., & Sevilla, F. (2015). Proteomic identification of mitochondrial carbonylated proteins in two maturation stages of pepper fruits. Proteomics, 15(15), 2634-42. https://doi.org/10.1002/pmic.201400370
Camejo D, et al. Proteomic Identification of Mitochondrial Carbonylated Proteins in Two Maturation Stages of Pepper Fruits. Proteomics. 2015;15(15):2634-42. PubMed PMID: 25913852.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Proteomic identification of mitochondrial carbonylated proteins in two maturation stages of pepper fruits. AU - Camejo,Daymi, AU - Jiménez,Ana, AU - Palma,José M, AU - Sevilla,Francisca, Y1 - 2015/06/09/ PY - 2014/08/01/received PY - 2015/02/12/revised PY - 2015/04/21/accepted PY - 2015/4/28/entrez PY - 2015/4/29/pubmed PY - 2016/5/3/medline KW - Carbonylation KW - Maturation KW - Mitochondria KW - Oxidation KW - Pepper fruit SP - 2634 EP - 42 JF - Proteomics JO - Proteomics VL - 15 IS - 15 N2 - Pepper fruits in green and red maturation stages were selected to study the protein pattern modified by oxidation measuring carbonylated proteins in isolated mitochondria, together with the accumulation of superoxide radical and hydrogen peroxide in the fruits. MALDI-TOF/TOF analysis identified as carbonylated proteins in both green and red fruits, formate dehydrogenase, NAD-dependent isocitrate dehydrogenase, porin, and defensin, pointing to a common regulation by carbonylation of these proteins independently of the maturation stage. However, other proteins such as glycine dehydrogenase P subunit and phosphate transporter were identified as targets of carbonylation only in green fruits, whereas aconitase, ATPase β subunit, prohibitin, orfB protein, and cytochrome C oxidase, were identified only in red fruits. In general, the results suggest that carbonylation of mitochondrial proteins is a PTM that drives the complex ripening process, probably establishing the accumulation and functionality of some mitochondrial proteins in the nonclimacteric pepper fruit. SN - 1615-9861 UR - https://www.unboundmedicine.com/medline/citation/25913852/Proteomic_identification_of_mitochondrial_carbonylated_proteins_in_two_maturation_stages_of_pepper_fruits_ L2 - https://doi.org/10.1002/pmic.201400370 DB - PRIME DP - Unbound Medicine ER -