Department of Crop Biotechnics, Laboratory of Tropical Crop Improvement, KU Leuven, Leuven, Belgium; Department of Botany, University of Chittagong, Chittagong, Bangladesh.
Department of Crop Biotechnics, Laboratory of Tropical Crop Improvement, KU Leuven, Leuven, Belgium.
J Proteomics. 2020 Mar 1;214:103632. doi: 10.1016/j.jprot.2019.103632. Epub 2019 Dec 28.
The fruit physiology of banana cultivars other than Cavendish is poorly understood. To study the ripening process, samples were taken daily from plantain and Cavendish bananas and the ripening stages were determined. We present data from the green to the fully mature stage. By analyzing the protein abundances during ripening we provide some new insights into the ripening process and how plantains fruits are different. Multivariate analysis of the proteins was performed correlated to the starch dynamics. A drop in sucrose synthase and a rise of acid invertase during ripening indicated a change in the balance of the sucrose fate. During ripening, sugars may no longer be available for respiration since they are stored in the vacuoles, making citrate the preferred respiratory substrate. We found significant cultivar specific differences in granule-bound starch synthase, alpha- and beta amylases and cell wall invertase when comparing the protein content at the same ripening stage. This corroborates the difference in starch content/structure between both banana types. Differences in small heat shock proteins and in the cell wall-modifying enzyme xyloglucan endotransglucosylase/hydrolase support respectively the presumed higher carotenoid content and the firmer fruit structure of plantains. SIGNIFICANCE: We follow the proteome during ripening and correlate the proteins to the measured starch content. We discuss the changes in two contrasting genotypes. This gives us for the first time insight into the ripening of plantain and how this is different from the well-known Cavendish banana. This will revive the plantain breeding programs since for the first time we get insight into the plantain ripening.
除了 Cavendish 香蕉外，其他香蕉品种的果实生理学知之甚少。为了研究成熟过程，每天从大蕉和 Cavendish 香蕉中取样，并确定成熟阶段。我们展示了从绿色到完全成熟阶段的数据。通过分析成熟过程中的蛋白质丰度，我们对成熟过程以及大蕉果实的不同之处有了一些新的认识。对与淀粉动态相关的蛋白质进行了多元分析。蔗糖合酶在成熟过程中的下降和酸性转化酶的上升表明蔗糖命运的平衡发生了变化。在成熟过程中，由于蔗糖被储存在液泡中，不再可用于呼吸，因此可能不再有糖可用。我们发现，在比较相同成熟阶段的蛋白质含量时，颗粒结合淀粉合酶、α-和β-淀粉酶以及细胞壁转化酶在品种特异性上存在显著差异。这证实了两种香蕉类型在淀粉含量/结构上的差异。小热休克蛋白和细胞壁修饰酶木葡聚糖内切葡聚糖酶/水解酶的差异分别支持大蕉中假定的较高类胡萝卜素含量和更坚硬的果实结构。意义：我们在成熟过程中跟踪蛋白质组，并将蛋白质与测量的淀粉含量相关联。我们讨论了两种对比鲜明的基因型的变化。这使我们第一次深入了解大蕉的成熟过程，以及它与广为人知的 Cavendish 香蕉的不同之处。这将重振大蕉的培育计划，因为我们第一次深入了解大蕉的成熟过程。
