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选取绿熟期和红熟期的果实,分离线粒体,测定羰基化蛋白,研究蛋白氧化修饰的模式,以及超氧自由基和过氧化氢在果实中的积累。MALDITOF/TOF分析法检测到了绿熟期和红熟期果实的羰基化蛋白、甲酸脱氢酶、NAD-异柠檬酸脱氢酶、孔蛋白和防卫素,这些蛋白质通过羰基化进行调控,与果实的成熟阶段无关。但其他蛋白,如甘氨酸脱氢酶P亚基和磷酸转运蛋白是羰基化的靶目标,仅在绿熟期果实中检测到;顺乌头酸酶、ATP酶的β亚基、抑制素、orf B蛋白和细胞色素C氧化酶仅在红色果实中检测到。研究结果表明线粒体蛋白的羰基化是一种蛋白质修饰的方式,它驱动果实成熟的复杂过程,促进了非呼吸跃变作物果实的某些线粒体蛋白积累和功能化的过程。
The green ripening and red ripening fruits were selected to separate mitochondria, determine the carbonylation protein, study the mode of protein oxidative modification, and the accumulation of superoxide radicals and hydrogen peroxide in the fruit. Carbonylation proteins, formate dehydrogenase, NAD-isocitrate dehydrogenase, porins and defensins were detected by MALDITOF / TOF analysis in green and red ripening fruits. These proteins were regulated by carbonylation and reacted with fruits Mature stage has nothing to do. However, other proteins, such as glycine dehydrogenase P subunit and phosphate transporter, are targets of carbonylation and are only detected in green ripe fruits; aconitase, beta subunit of ATPase, inhibin, orf B protein and cytochrome C oxidase are detected only in red fruits. The results suggest that the carbonylation of mitochondrial proteins is a protein modification that drives the complex process of fruit maturation and promotes the accumulation and functionalization of certain mitochondrial proteins in fruit of non-respiratory jump crops.