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Zuccarelli, Rafael ^[1] ; Rodriguez-Ruiz, Marta ^[1] ; Lopes-Oliveira, Patricia J. ^[1] ; Pascoal, Grazieli B. ^{[2, 3]} ; Andrade, Sonia C. S. ^[4] ; Furlan, Claudia M. ^[1] ; Purgatto, Eduardo ^[3] ; Palma, Jose M. ^[5] ; Corpas, Francisco J. ^[5] ; Rossi, Magdalena ^[1] ; Freschi, Luciano ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Bot, USP, Sao Paulo - Brazil

^[2] Univ Fed Uberlandia, Curso Grad Nutr, Uberlandia, MG - Brazil

^[3] Univ Sao Paulo, Dept Alimentos & Nutr Expt, USP, Sao Paulo - Brazil

^[4] Univ Sao Paulo, Dept Genet & Biol Evolut, USP, Sao Paulo - Brazil

^[5] CSIC, Estn Expt Zaidin, Grp Antioxidants Free Rad & Nitr Oxide Biotechnol, Granada - Spain

• Tipo de documento: Artigo Científico
• Fonte: Journal of Experimental Botany; v. 72, n. 3, SI, p. 941-958, FEB 11 2021.
• Citações Web of Science: 13

Resumo

Nitric oxide (NO) has been implicated as part of the ripening regulatory network in fleshy fruits. However, very little is known about the simultaneous action of NO on the network of regulatory events and metabolic reactions behind ripening-related changes in fruit color, taste, aroma and nutritional value. Here, we performed an in-depth characterization of the concomitant changes in tomato (Solanum lycopersicum) fruit transcriptome and metabolome associated with the delayed-ripening phenotype caused by NO supplementation at the pre-climacteric stage. Approximately one-third of the fruit transcriptome was altered in response to NO, including a multilevel down-regulation of ripening regulatory genes, which in turn restricted the production and tissue sensitivity to ethylene. NO also repressed hydrogen peroxide-scavenging enzymes, intensifying nitro-oxidative stress and S-nitrosation and nitration events throughout ripening. Carotenoid, tocopherol, flavonoid and ascorbate biosynthesis were differentially affected by NO, resulting in overaccumulation of ascorbate (25%) and flavonoids (60%), and impaired lycopene production. In contrast, the biosynthesis of compounds related to tomato taste (sugars, organic acids, amino acids) and aroma (volatiles) was slightly affected by NO. Our findings indicate that NO triggers extensive transcriptional and metabolic rewiring at the early ripening stage, modifying tomato antioxidant composition with minimal impact on fruit taste and aroma. (AU)

• Processo FAPESP: 16/04924-0 - Manipulação dos níveis de fitocromos e seus impactos sobre o desenvolvimento plastidial, fisiologia e composição nutricional de frutos de tomateiro (Solanum lycopersicum L.)
• Beneficiário: Frederico Rocha Rodrigues Alves
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 18/16389-8 - Manipulação da sinalização luminosa e do metabolismo de óxido nítrico visando o melhoramento de atributos de qualidade em tomateiro
• Beneficiário: Luciano Freschi
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 16/01128-9 - Controle luminoso e hormonal da qualidade nutricional em Solanum lycopersicum
• Beneficiário: Maria Magdalena Rossi
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 17/17935-3 - Consequências da manipulação da SlGSNOR sobre o metabolismo de espécies reativas de oxigênio e de nitrogênio e sobre o perfil de proteínas nitradas e nitrosiladas ao longo do amadurecimento de frutos de tomateiro
• Beneficiário: Marta Rodríguez Ruiz
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado