Grape berry, a non-climacteric fruit, during ripening turns from green, hard and acidic to coloured, soft, and sweet. Many studies have focused on dynamic changes of mRNA levels, metabolites, sugars or individual proteins, but this is the first report of a proteomic approach applied to the screening of the most prominent variations that take place during berry ripening. Vitis vinifera cv. “Nebbiolo Lampia” berries were collected at 10-day intervals, starting one month after flowering to complete ripe stage; total protein extracts from deseeded berries were separated by 2D electrophoresis. A total of 730 spots were detected in the 2-DE gels. 118 protein spots, differentially expressed during berry development, were subjected to MALDI-TOF analysis. Ninety-three of them were identified, corresponding to 101 proteins. The majority of proteins were linked to metabolism, energy, and protein synthesis and fate. In comparison to published surveys of major berry proteins, fewer proteins related to stress response and more proteins related to cell structure were differentially expressed. Our data confirm a general decrease of glycolysis during ripening, and an increase of PR proteins in the range 20-35 kDa. They furthermore suggest that oxidative stress decreases during ripening while extensive cytoskeleton rearrangement takes place in this period.

Analysis of protein changes during berry ripening by 2-D electrophoresis and MALDI-TOF

PERUGINI, Iolanda;SCHUBERT, Andrea
2007

Abstract

Grape berry, a non-climacteric fruit, during ripening turns from green, hard and acidic to coloured, soft, and sweet. Many studies have focused on dynamic changes of mRNA levels, metabolites, sugars or individual proteins, but this is the first report of a proteomic approach applied to the screening of the most prominent variations that take place during berry ripening. Vitis vinifera cv. “Nebbiolo Lampia” berries were collected at 10-day intervals, starting one month after flowering to complete ripe stage; total protein extracts from deseeded berries were separated by 2D electrophoresis. A total of 730 spots were detected in the 2-DE gels. 118 protein spots, differentially expressed during berry development, were subjected to MALDI-TOF analysis. Ninety-three of them were identified, corresponding to 101 proteins. The majority of proteins were linked to metabolism, energy, and protein synthesis and fate. In comparison to published surveys of major berry proteins, fewer proteins related to stress response and more proteins related to cell structure were differentially expressed. Our data confirm a general decrease of glycolysis during ripening, and an increase of PR proteins in the range 20-35 kDa. They furthermore suggest that oxidative stress decreases during ripening while extensive cytoskeleton rearrangement takes place in this period.
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http://www.wiley-vch.de/publish/en/journals/alphabeticIndex/2120/
grapevine; proteins; berry ripening
GIRIBALDI M; PERUGINI J; SAUVAGE FX; SCHUBERT A;
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/23126
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