Unité d'Ecophysiologie et Nutrition des Plantes, Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El Manar, Tunisie.
OMICS. 2013 Jun;17(6):338-52. doi: 10.1089/omi.2012.0108.
Salinity is a major abiotic stress that adversely affects plant growth and productivity. The physiology of the tomato in salty and nonsalty conditions has been extensively studied, providing an invaluable base to understand the responses of the plants to cultural practices. However few data are yet available at the proteomic level looking for the physiological basis of fruit development, under salt stress. Here, we report the effects of salinity and calcium on fruit proteome variations of two tomato genotypes (Cervil and Levovil). Tomato plants were irrigated with a control solution (3 dSm(-1)) or with saline solutions (Na or Ca+Na at 7.6 dSm(-1)). Tomato fruits were harvested at two ripening stages: green (14 days post-anthesis) and red ripe. Total proteins were extracted from pericarp tissue and separated by two-dimensional gel electrophoresis. Among the 600 protein spots reproducibly detected, 53 spots exhibited significant abundance variations between samples and were submitted to mass spectrometry for identification. Most of the identified proteins were involved in carbon and energy metabolism, salt stress, oxidative stress, and proteins associated with ripening process. Overall, there was a large variation on proteins abundance between the two genotypes that can be correlated to salt treatment or/and fruit ripening stage. The results showed a protective effect of calcium that limited the impact of salinization on metabolism, ripening process, and induced plant salt tolerance. Collectively, this work has improved our knowledge about salt and calcium effect on tomato fruit proteome.
盐度是一种主要的非生物胁迫，它会对植物的生长和生产力产生不利影响。番茄在盐渍和非盐渍条件下的生理学已经得到了广泛的研究，为了解植物对栽培措施的反应提供了宝贵的基础。然而，在盐胁迫下，寻找果实发育的生理基础的蛋白质组学水平的数据仍然很少。在这里，我们报告了盐度和钙对两个番茄基因型（Cervil 和 Levovil）果实蛋白质组变化的影响。番茄植株用对照溶液（3 dSm(-1))或盐水溶液（Na 或 Ca+Na 为 7.6 dSm(-1))灌溉。番茄果实分别在两个成熟阶段收获：绿色（花后 14 天）和红色成熟。从果皮组织中提取总蛋白，通过二维凝胶电泳分离。在可重复检测到的 600 个蛋白质斑点中，有 53 个斑点的丰度在样品之间存在显著差异，并被提交进行质谱鉴定。鉴定出的大多数蛋白质都参与碳和能量代谢、盐胁迫、氧化应激以及与成熟过程相关的蛋白质。总的来说，两个基因型之间的蛋白质丰度存在很大的差异，这可以与盐处理或/和果实成熟阶段相关联。结果表明，钙具有保护作用，可以限制盐化对代谢、成熟过程的影响，并诱导植物的耐盐性。总之，这项工作提高了我们对番茄果实蛋白质组受盐和钙影响的认识。
