Camacho-Vázquez Carolina, Elizalde-Contreras José Miguel, Reyes-Soria Francisco Antonio, Monribot-Villanueva Juan Luis, Guerrero-Analco José Antonio, Juarez-Escobar Janet, Velázquez-López Olinda, Meza-Menchaca Thuluz, Bojórquez-Velázquez Esaú, Zamora-Briseño Jesús Alejandro, Ramirez-Vazquez Monica, González Barrenechea Guadalupe Alheli, Ibarra-Laclette Enrique, Ruiz-May Eliel
Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Mexico.
Facultad de Biología, Universidad Veracruzana, Zona Universitaria, Xalapa 91090, Mexico.
Proteomes. 2024 Sep 28;12(4):28. doi: 10.3390/proteomes12040028.
In recent years, avocados have gained worldwide popularity as a nutritive food. This trend is causing a rise in the production of this fruit, which is accompanied by several problems associated with monocultural practices. Despite massive economic gains, limited molecular and structural information has been generated about avocado ripening. In fact, limited studies have attempted to unravel the proteome complexity dynamics of avocado fruit. We therefore conducted a comparative proteomics study on avocado peel and pulp during the postharvest shelf life using tandem mass tag synchronous precursor selection triple-stage mass spectrometry. We identified 3161 and 1128 proteins in the peel and pulp, respectively. Peels exhibited major over-accumulation of proteins associated with water deprivation and oxidative stress, along with abscisic acid biosynthesis. Ethylene, jasmonic acid, phenylpropanoid, and flavonoid biosynthesis pathways were activated. Structurally, we observed the accumulation of lignin and a reduction in cuticular thickness, which coincides with the reduction in the levels of long-chain acyl-coenzyme A synthetase and a marginal increase in 10,16-dihydroxyhexadecanoic acid. Our study sheds light on the association of proteome modulation with the structural features of Hass avocado. Its detailed characterization will provide an alternative for better preservation during the postharvest period.
近年来，牛油果作为一种营养丰富的食物在全球范围内广受欢迎。这种趋势导致了这种水果产量的增加，同时也伴随着一些与单一栽培方式相关的问题。尽管有巨大的经济收益，但关于牛油果成熟的分子和结构信息却很有限。事实上，仅有有限的研究试图揭示牛油果果实蛋白质组复杂性的动态变化。因此，我们使用串联质量标签同步前体选择三级质谱法，对采后货架期的牛油果果皮和果肉进行了比较蛋白质组学研究。我们分别在果皮和果肉中鉴定出3161种和1128种蛋白质。果皮中与水分缺乏和氧化应激相关的蛋白质以及脱落酸生物合成相关的蛋白质大量积累。乙烯、茉莉酸、苯丙烷类和类黄酮生物合成途径被激活。在结构上，我们观察到木质素的积累和角质层厚度的减少，这与长链酰基辅酶A合成酶水平的降低以及10,16-二羟基十六烷酸的略有增加相吻合。我们的研究揭示了蛋白质组调控与哈斯牛油果结构特征之间的关联。其详细表征将为采后更好地保存提供一种选择。
