Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
| Autor: | Vanina Ambrosi, Gustavo Alberto Polenta, Gabriela Inés Denoya, Silvina Mabel Guidi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Dot Blot
Dot blot lcsh:TX341-641 Chilling Injury Prevention Immunological methods Applied Microbiology and Biotechnology Stress Monitoring Western blot Heat shock protein medicine Métodos Inmunológicos Chilling injury Food science Stress monitoring Cinética HSP Monitoreo de Estrés lcsh:TP368-456 medicine.diagnostic_test Immunological Methods Chemistry food and beverages HSP kinetics Prevención de lesiones por frío lcsh:Food processing and manufacture Chilling injury prevention Heat treatments Tratamiento Térmico lcsh:Nutrition. Foods and food supply Food Science Biotechnology Research Paper Heat Treatment |
| Zdroj: | Current Research in Food Science (Available online 10 October 2020) INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA Current Research in Food Science Current Research in Food Science, Vol 3, Iss, Pp 329-338 (2020) |
| Popis: | Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38 °C) for different times (0, 3, 20, and 27 h). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, Western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance. Highlights • HSP evaluation can be used for practical purposes. • To assess the HSP response in fruits, different complementary methods should be used. • A simple method (dot blot) can quantify HSP induced in fruits by heat exposure. • HSP level induced by stress treatments correlates with acquired physiological tolerance. |
| Databáze: | OpenAIRE |
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