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S-nitrosoglutathione reductase (GSNOR) activity is down-regulated during pepper (Capsicum annuum L.) fruit ripening.
Nitric Oxide. 2017 Aug 01; 68:51-55.NO

Abstract

Pepper (Capsicum annuum L.) is an annual plant species of great agronomic importance whose fruits undergo major metabolic changes through development and ripening. These changes include emission of volatile organic compounds associated with respiration, destruction of chlorophylls and synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyans) responsible for color shift, protein degradation/synthesis and changes in total soluble reducing equivalents. Previous data have shown that, during the ripening of pepper fruit, an enhancement of protein tyrosine nitration takes place. On the other hand, it is well known that S-nitrosoglutathione reductase (GSNOR) activity can modulate the transnitrosylation equilibrium between GSNO and S-nitrosylated proteins and, consequently, regulate cellular NO homeostasis. In this study, GSNOR activity, protein content and gene expression were analyzed in green and red pepper fruits. The content of S-nitrosylated proteins on diaminofluorescein (DAF) gels was also studied. The data show that, while GSNOR activity and protein expression diminished during fruit ripening, S-nitrosylated protein content increased. Some of the protein candidates for S-nitrosylation identified, such as cytochorme c oxidase and peroxiredoxin II E, have previously been described as targets of this posttranslational modification in other plant species. These findings corroborate the important role played by GSNOR activity in the NO metabolism during the process of pepper fruit ripening.

Authors+Show Affiliations

Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, C/Profesor Albareda 1, E-18008 Granada, Spain.Departamento de Botânica, Universidade de São Paulo, Brazil.Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, C/Profesor Albareda 1, E-18008 Granada, Spain.Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, C/Profesor Albareda 1, E-18008 Granada, Spain. Electronic address: javier.corpas@eez.csic.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28039071

Citation

Rodríguez-Ruiz, Marta, et al. "S-nitrosoglutathione Reductase (GSNOR) Activity Is Down-regulated During Pepper (Capsicum Annuum L.) Fruit Ripening." Nitric Oxide : Biology and Chemistry, vol. 68, 2017, pp. 51-55.
Rodríguez-Ruiz M, Mioto P, Palma JM, et al. S-nitrosoglutathione reductase (GSNOR) activity is down-regulated during pepper (Capsicum annuum L.) fruit ripening. Nitric Oxide. 2017;68:51-55.
Rodríguez-Ruiz, M., Mioto, P., Palma, J. M., & Corpas, F. J. (2017). S-nitrosoglutathione reductase (GSNOR) activity is down-regulated during pepper (Capsicum annuum L.) fruit ripening. Nitric Oxide : Biology and Chemistry, 68, 51-55. https://doi.org/10.1016/j.niox.2016.12.011
Rodríguez-Ruiz M, et al. S-nitrosoglutathione Reductase (GSNOR) Activity Is Down-regulated During Pepper (Capsicum Annuum L.) Fruit Ripening. Nitric Oxide. 2017 Aug 1;68:51-55. PubMed PMID: 28039071.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - S-nitrosoglutathione reductase (GSNOR) activity is down-regulated during pepper (Capsicum annuum L.) fruit ripening. AU - Rodríguez-Ruiz,Marta, AU - Mioto,Paulo, AU - Palma,José M, AU - Corpas,Francisco J, Y1 - 2016/12/27/ PY - 2016/10/06/received PY - 2016/12/21/revised PY - 2016/12/22/accepted PY - 2017/1/1/pubmed PY - 2018/8/2/medline PY - 2017/1/1/entrez KW - Fruit ripening KW - Nitrosothiols KW - Pepper KW - S-nitrosoglutathione reductase SP - 51 EP - 55 JF - Nitric oxide : biology and chemistry JO - Nitric Oxide VL - 68 N2 - Pepper (Capsicum annuum L.) is an annual plant species of great agronomic importance whose fruits undergo major metabolic changes through development and ripening. These changes include emission of volatile organic compounds associated with respiration, destruction of chlorophylls and synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyans) responsible for color shift, protein degradation/synthesis and changes in total soluble reducing equivalents. Previous data have shown that, during the ripening of pepper fruit, an enhancement of protein tyrosine nitration takes place. On the other hand, it is well known that S-nitrosoglutathione reductase (GSNOR) activity can modulate the transnitrosylation equilibrium between GSNO and S-nitrosylated proteins and, consequently, regulate cellular NO homeostasis. In this study, GSNOR activity, protein content and gene expression were analyzed in green and red pepper fruits. The content of S-nitrosylated proteins on diaminofluorescein (DAF) gels was also studied. The data show that, while GSNOR activity and protein expression diminished during fruit ripening, S-nitrosylated protein content increased. Some of the protein candidates for S-nitrosylation identified, such as cytochorme c oxidase and peroxiredoxin II E, have previously been described as targets of this posttranslational modification in other plant species. These findings corroborate the important role played by GSNOR activity in the NO metabolism during the process of pepper fruit ripening. SN - 1089-8611 UR - https://www.unboundmedicine.com/medline/citation/28039071/S_nitrosoglutathione_reductase__GSNOR__activity_is_down_regulated_during_pepper__Capsicum_annuum_L___fruit_ripening_ DB - PRIME DP - Unbound Medicine ER -