番茄果实成熟衰老相关蛋白酶鉴定

为进一步研究蛋白酶与成熟衰老的关系,试验以‘918’番茄(Lycopersicum esculentum Mill.cv.918)果实为材料,采用改进的含明胶的十二烷基硫酸钠聚丙烯酰胺凝胶电泳方法对番茄果实中的蛋白酶进行检测,结果发现番茄果实中有3个蛋白酶,命名为SP-1、SP-2和SP-3,其活性伴随着果实后熟衰老发生变化。乙烯处理可提高番茄果实蛋白酶SP-2的活性,使SP-1和SP-3活性被提前检出,而1-甲基环丙烯处理对蛋白酶起相反作用。番茄果实蛋白酶受果实后熟衰老和乙烯的双重调控,是衰老相关蛋白酶。该文为进一步研究蛋白酶与果蔬衰老的关系提供参考。

Identification of senescence related protease in tomato (Lycopersicum esculentum Mill.) fruit

In order to find out the relationship between proteases and senescence, modified sodium dodecyl sulfate (SDS)-gelatin-polyacrylamide gel electrophoresis was exploited to analyze proteases activities of tomato (Lycopersicum esculentum Mill. cv. 918) fruit. Three proteases, named as SP-1, SP-2 and SP-3, respectively, were detected in red-ripe tomato fruit. All activities of these three proteases were changed during ripening and senescence. Followed by ethylene treatment, the activity of SP-2 was enhanced and the activities of SP-1 and SP-3 were showed up earlier. The opposite effects were observed by 1-methylcycloprop treatment. These results suggested that all SP-1, SP-2 and SP-3, regulated either by nature ripening or ethylene treatment, were senescence related proteases. The study provides reference for the relationship between proteases and senescence.