Proteome Approach To Characterize Proteins Induced by Antagonist Yeast and Salicylic Acid in Peach Fruit

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• 作者：Zhulong Chan ; Guozheng Qin ; Xiangbin Xu ; Boqiang Li ; Shiping Tian
• 刊名：Journal of Proteome Research
• 出版年：2007
• 出版时间：May 2007
• 年：2007
• 卷：6
• 期：5
• 页码：1677 - 1688
• 全文大小：1111K
• 年卷期：v.6,no.5(May 2007)
• ISSN：1535-3907

文摘

Proteins induced by antagonist yeast Pichia membranefaciens and salicylic acid (SA) in peach fruitwere determined using proteome analysis in this study. Both the yeast and SA enhanced the resistanceof peach fruit and delayed the initiation infection of Penicillium expansum. When quadrupole time-of-flight tandem mass spectrometer was used, a total of 25 proteins could be identified as significantlyup- or down-regulated in response to at least one activitor. According to the function, these proteinswere attributed to protein metabolism, defense response, transcription, energy metabolism, and cellstructure. Among them, 6 antioxidant and 3 pathogenesis-related (PR) proteins were induced by P.membranefaciens or SA treatments. The induction results of these proteins were related to treatmenttime. Six other proteins were identified as the enzymes which catalyze the reactions of glycolysis andtricarboxylic acid cycle. In addition, both the yeast and SA treatments enhanced the transcript andtranslation expression of the catalase gene. These results suggested that antioxidant and PR proteins,as well as enzymes associated with sugar metabolism, were involved in resistance of peach fruit inducedby P. membranefaciens and SA.