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Título : Function of antioxidant enzymes and metabolites during maturation of pea fruits
Autor : Matamoros Galindo, Manuel Ángel ; Loscos Aranda, Jorge ; Dietz, Karl-Josef; Aparicio-Tejo, Pedro María ; Becana Ausejo, Manuel
Palabras clave : Antioxidants
Ascorbate
Fruit maturation
Fruit storage
Glutathione
Nitrogen fixation
Pea
Peroxiredoxins
Fecha de publicación : ene-2010
Editor: Oxford University Press
Citación : Matamoros MA, Loscos J, Dietz KJ, Aparicio-Tejo PM, Becana M. Function of antioxidant enzymes and metabolites during maturation of pea fruits. Journal of Experimental Botany 61 (1): 87-97 (2010)
Resumen: In plant cells, antioxidants keep reactive oxygen species at low concentrations, avoiding oxidative damage while allowing them to play crucial functions in signal transduction. However, little is known about the role of antioxidants during fruit maturation, especially in legumes. Snap pea (Pisum sativum) plants, which have edible fruits, were grown under nodulating and non-nodulating conditions. Fruits were classified in three maturity stages and antioxidants were determined in the seeds and seedless pods. Maturation or prolonged storage of fruits at 25 °C led to a decline in antioxidant activities and metabolites and in -glutamylcysteine synthetase protein. Notable exceptions were superoxide dismutase activity and glutathione peroxidase protein, which increased in one or both of these processes. During maturation, cytosolic peroxiredoxin decreased in seeds but increased in pods, and ascorbate oxidase activity was largely reduced in seeds. In stored fruits, ascorbate oxidase activity was nearly abolished in seeds but doubled in pods. It is concluded that symbiotic nitrogen fixation is as effective as nitrogen fertilization in maintaining the antioxidant capacity of pea fruits and that, contrary to climacteric fruits, a general decrease in antioxidants during maturation does not involve oxidative stress. Results underscore the importance of the antioxidant system in reproductive organs and point to ascorbate–glutathione metabolism and cytosolic peroxiredoxin as key players in pea fruit development.
Descripción : 11 pag, 6 fig, 1 tabl.
Versión del editor: http://dx.doi.org/10.1093/jxb/erp285
URI : http://hdl.handle.net/10261/23133
DOI: doi:10.1093/jxb/erp285
ISSN: 0022-0957 (Print)
1460-2431 (Online)
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