Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/348974
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampGozzo, Fábio Cesar-
dc.contributor.authorunicampPilau, Eduardo Jorge-
dc.typeArtigopt_BR
dc.titleProteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripeningpt_BR
dc.contributor.authorToledo, Tatiana Torres-
dc.contributor.authorNogueira, Silvia Beserra-
dc.contributor.authorCordenunsi, Beatriz Rosana-
dc.contributor.authorGozzo, Fábio César-
dc.contributor.authorPilau, Eduardo Jorge-
dc.contributor.authorLajolo, Franco Maria-
dc.contributor.authorNascimento, João Roberto Oliveira do-
dc.subjectBananapt_BR
dc.subject.otherlanguageBananapt_BR
dc.description.abstractBananas (Musa spp.) are highly perishable fruit of notable economic and nutritional relevance. Because the identification of proteins involved in metabolic pathways could help to extend green-life and improve the quality of the fruit, this study aimed to compare the proteins of banana pulp at the pre-climacteric and climacteric stages. The use of two-dimensional fluorescence difference gel electrophoresis (2D-DIGE) revealed 50 differentially expressed proteins, and comparing those proteins to the Mass Spectrometry Protein Sequence Database (MSDB) identified 26 known proteins. Chitinases were the most abundant types of proteins in unripe bananas, and two isoforms in the ripe fruit have been implicated in the stress/defense response. In this regard, three heat shock proteins and isoflavone reductase were also abundant at the climacteric stage. Concerning fruit quality, pectate lyase, malate dehydrogenase, and starch phosphorylase accumulated during ripening. In addition to the ethylene formation enzyme amino cyclo carboxylic acid oxidase, the accumulation of S-adenosyl-l-homocysteine hydrolase was needed because of the increased ethylene synthesis and DNA methylation that occurred in ripening bananas. Differential analysis provided information on the ripening-associated changes that occurred in proteins involved in banana flavor, texture, defense, synthesis of ethylene, regulation of expression, and protein folding, and this analysis validated previous data on the transcripts during ripening. In this regard, the differential proteomics of fruit pulp enlarged our understanding of the process of banana ripeningpt_BR
dc.relation.ispartofPostharvest biology and technologypt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2012-
dc.date.monthofcirculationAug.pt_BR
dc.language.isoengpt_BR
dc.description.volume70pt_BR
dc.description.firstpage51pt_BR
dc.description.lastpage58pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0925-5214pt_BR
dc.identifier.eissn1873-2356pt_BR
dc.identifier.doi10.1016/j.postharvbio.2012.04.005pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0925521412000816pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2008/52447-0pt_BR
dc.date.available2020-09-09T17:44:01Z-
dc.date.accessioned2020-09-09T17:44:01Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-09T17:44:01Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-04T15:13:07Z : No. of bitstreams: 1 000305110900007.pdf: 730397 bytes, checksum: d2b84fb391642b5611515e75e10de2e0 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-09-09T17:44:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2012en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/348974-
dc.contributor.departmentDepartamento de Química Orgânicapt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.subject.keywordFruit ripeningpt_BR
dc.subject.keywordDifferential proteomept_BR
dc.subject.keywordMusa spp.pt_BR
dc.identifier.source000305110900007pt_BR
dc.creator.orcid0000-0002-5270-4427pt_BR
dc.creator.orcid0000-0002-9175-3520pt_BR
dc.type.formArtigopt_BR
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