Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Cloning and expression analysis of two putative papaya genes encoding polygalacturonase-inhibiting proteins

Full text
Author(s):
Broetto, Sabrina Garcia [1] ; Fabi, Joao Paulo [1, 2] ; do Nascimento, Joao-Roberto Oliveira [1, 2, 3]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Food Sci & Expt Nutr, FCF, Lab Food Chem & Biochem, BR-05508900 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, NAPAN, Food & Nutr Res Ctr, BR-05508900 Sao Paulo, SP - Brazil
[3] Sao Paulo Res Fdn, Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, CEPID FAPESP, Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Postharvest Biology and Technology; v. 104, p. 48-56, JUN 2015.
Web of Science Citations: 1
Abstract

Polygalacturonase-inhibiting proteins (PGIPs) are naturally occurring plant inhibitors that are able to retard the activity of fungal polygalacturonases (PGs) on pectin, and the manipulation of PGIP levels or the transfer of specific PGIP genes could reduce plant tissue decay. Because there is no information about PGIPs from papaya, even though this fruit is highly susceptible to fungal infection, two papaya PGIP genes were cloned, and their expression patterns were followed in different organs and tissues at different developmental stages. The Cppgip4 and Cppgip6 sequences share many features with other PGIPs. These genes were ubiquitously expressed in different organs and tissues and were more abundant in fruit pulp and peel. Both transcripts peaked when the fruit were still growing in size and then decreased at a late stage of development. A further reduction was observed during ripening, as both genes decreased significantly within 9 days after harvest. The down-regulation of PGIP genes during ripening was correlated to the decreased inhibitory activity of papaya protein extract against fungal pectinase from Aspergillus niger, and although the enzymatic assay did not provide the specific activity of each gene product, the finding suggests that protection against fungal PGs was impaired during ripening. (C) 2015 Elsevier B.V. All rights reserved. (AU)