Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits

作者：Mateos Rosa M; Jimenez Ana; Roman Paloma; Romojaro Felix; Bacarizo Sierra; Leterrier Marina; Gomez Manuel; Sevilla Francisca; del Rio Luis A; Corpas Francisco J; Palma Jose M^*

来源：International Journal of Molecular Sciences, 2013, 14(5): 9556-9580.

DOI：10.3390/ijms14059556

• antioxidative enzymes
• ascorbate
• Capsicum annuum L.
• gene expression
• lipid peroxidation
• NADP-dehydrogenases
• pepper fruit
• protein oxidation
• temperature changes
• western blotting

Sweet pepper is susceptible to changes in the environmental conditions, especially temperatures below 15 degrees C. In this work, two sets of pepper fruits (Capsicum annuum L.) which underwent distinct temperature profiles in planta were investigated. Accordingly, two harvesting times corresponding to each set were established: Harvest 1, whose fruits developed and ripened at 14.9 degrees C as average temperature; and Harvest 2, with average temperature of 12.4 degrees C. The oxidative metabolism was analyzed in all fruits. Although total ascorbate content did not vary between Harvests, a shift from the reduced to the oxidized form (dehydroascorbate), accompanied by a higher ascorbate peroxidase activity, was observed in Harvest 2 with respect to Harvest 1. Moreover, a decrease of the ascorbate-generating enzymatic system, the gamma-galactono-lactone dehydrogenase, was found at Harvest 2. The activity values of the NADP-dependent dehydrogenases analyzed seem to indicate that a lower NADPH synthesis may occur in fruits which underwent lower temperature conditions. In spite of the important changes observed in the oxidative metabolism in fruits subjected to lower temperature, no oxidative stress appears to occur, as indicated by the lipid peroxidation and protein oxidation profiles. Thus, the antioxidative systems of pepper fruits seem to be involved in the response against temperature changes.

• 出版日期2013-5