Chan Zhulong, Wang Qing, Xu Xiangbin, Meng Xianghong, Qin Guozheng, Li Boqiang, Tian Shiping
Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, China.
Proteomics. 2008 Nov;8(22):4791-807. doi: 10.1002/pmic.200701155.
We report here a comparative analysis of sweet cherry (Prunus avium) fruits proteome induced by salicylic acid (SA) at different maturity stages. The results demonstrated that SA enhanced the resistance of sweet cherry fruits against Penicillium expansum, resulting in lower disease incidences and smaller lesion diameters, especially at earlier maturity stage. Based on proteomics analysis, 13 and 28 proteins were identified after SA treatment at earlier (A) and later (B) maturity stage, respectively. Seven antioxidant proteins and three pathogenesis related-proteins were identified at both A and B stages, while five heat shock proteins and four dehydrogenases were only detected at B stage. SA treatment also stimulated higher transcript levels of peroxidase, but repressed that of catalase. Moreover, some proteins regulated by SA at B maturity stage were identified as enzymes involved in glycolysis and tricarboxylic acid cycle. These findings indicated that younger sweet cherry fruits showed stronger resistance against pathogen invasion after SA treatment. It further indicated that antioxidant proteins were involved in the resistance response of fruits at every maturity stage, while heat shock proteins and dehydrogenases might potentially act as factors only at later maturity stages.
我们在此报告了水杨酸（SA）诱导的不同成熟阶段甜樱桃（Prunus avium）果实蛋白质组的比较分析。结果表明，SA增强了甜樱桃果实对扩展青霉的抗性，导致发病率降低和病斑直径减小，尤其是在较早的成熟阶段。基于蛋白质组学分析，在SA处理后，分别在较早（A）和较晚（B）成熟阶段鉴定出13种和28种蛋白质。在A和B阶段均鉴定出7种抗氧化蛋白和3种病程相关蛋白，而仅在B阶段检测到5种热休克蛋白和4种脱氢酶。SA处理还刺激了过氧化物酶的更高转录水平，但抑制了过氧化氢酶的转录水平。此外，在B成熟阶段受SA调节的一些蛋白质被鉴定为参与糖酵解和三羧酸循环的酶。这些发现表明，较年轻的甜樱桃果实在SA处理后对病原体入侵表现出更强的抗性。这进一步表明，抗氧化蛋白在每个成熟阶段都参与果实的抗性反应，而热休克蛋白和脱氢酶可能仅在较晚的成熟阶段发挥作用。
