Kirk, Raven e Schofield. Os Filósofos Pré-socráticos 7ª Edição
T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph
description
Transcript of T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph
![Page 1: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/1.jpg)
Antioxidant Enzyme Activities During Tomato Fruit Ripening
and in Response to Phosphorous Nutrients.
T. Ahn, A. Schofield, and G. PaliyathDepartment of Food Science
University of Guelph
![Page 2: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/2.jpg)
OutlineBackgroundDevelopment Experiment
Methods Results and Discussion
Phosphorous Experiment Methods Results and Discussion
Conclusions
![Page 3: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/3.jpg)
Reactive oxygen species
(Fenton Reaction)Fe2+
:OH– + Fe3+
·O-O· Triplet Oxygen (ground state)
·O-O: Superoxide (·O2–)
H:O· Hydroxyl Radical (HO·)
H:O-O:H Hydrogen Peroxide (H2O2)
·O-O:
·O-O·(Dismutation Reaction)
e–(Monovalent Reduction)
![Page 4: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/4.jpg)
Antioxidant pathwayReactive Oxygen Species (ROS)
damage: lipids, proteins, and DNAROS formed:
chloroplast mitochondria endoplasmic reticulum microbodies plasma membranes cell walls
![Page 5: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/5.jpg)
Defence MechanismsChemicals
ascorbic acid, glutathione, tocopherol, carotenoids, phenolics
enzymes
·O2–
superoxidedismutase
H2O2
catalaseguaiacol peroxidase
ascorbate peroxidase
H2O + O2
![Page 6: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/6.jpg)
Experiment 1:Changes in antioxidant enzyme activities during the development cherry tomato
fruit.fresh market, cherry tomato (Lycopersicon esculentum Mill. cv. Favorita)
hydroponicallydevelopmental stages: young,
intermediate, mature green, orange and red
![Page 7: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/7.jpg)
Expt 1: fruit development Spectrophotometeric assays:
Superoxide dismutase (SOD) photoreduction of nitroblue tetrazolium 1 unit - 50% inhibition
Peroxidase (POX) oxidation of guaiacol in presence of H2O2
Ascorbate Peroxidase (APX) monitor H2O2 decomposition react residual H2O2 with Titanium chloride
![Page 8: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/8.jpg)
Expt 1: fruit development Activity staining of native PAGE gelsSuperoxide dismutase (SOD)
photoreduction of nitroblue tetrazoliumPeroxidase (POX)
oxidation of benzidine dihydrochloride in presence of H2O2
Ascorbate Peroxidase (APX) reduction of nitroblue tetrazolium by H2O2
![Page 9: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/9.jpg)
Expt 1: fruit development
Y I MG O R
SOD
Developmental stage
![Page 10: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/10.jpg)
Expt 1: fruit development
d
a
ccdb
0102030405060
Y I MG O RDevelopmental stage
Tot
al a
ctiv
ity S
OD
(uni
ts /
gfw
)SOD
![Page 11: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/11.jpg)
Expt 1: fruit development
Y I MG O R
POX
Developmental stage
![Page 12: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/12.jpg)
Expt 1: fruit development
a
decb
500
550
600
650
700
Y I MG O RDevelopmental stage
Tota
l act
ivity
PO
X(n
mol
Gua
iaco
l /m
in /
gfw
)POX
![Page 13: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/13.jpg)
Expt 1: fruit development
Y I MG O R
APX
Developmental stage
![Page 14: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/14.jpg)
Expt 1: fruit development
05
10152025
Y I MG O RDevelopmental stage
Tota
l act
ivity
APX
(um
ol H
2O2 /
10 m
in /
gfw
)APX
![Page 15: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/15.jpg)
Expt 1: fruit developmentSpec. assays and isozyme profiles
provide different perspectivesSOD and POX activities:
generally decrease with maturation increase at orange stage
fast-migrating SOD isozyme decreases during ripening
major APX isozyme shows increase during ripening
![Page 16: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/16.jpg)
Experiment 2:Changes in antioxidant enzyme activities in response to phosphorous fertilization.
processing tomato, Heinz 9478 (L. esculentum Mill.)
developmental stages: mature green, orange and red
field grown under recommended levels of nitrogen and potassium
![Page 17: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/17.jpg)
Expt 2: phosphorus fertilization five phosphorous treatments:
none No
soil regular50 kg / hectare before Reg
soil low170 kg / hectare x-plant Low
foliar spray hydrophos
8g P 1.2g Mg in 4L 4x at Hydro
foliar spray seniphos
11.6g P1.5g Ca in 4L
2-week intervals Seni
![Page 18: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/18.jpg)
Expt 2: phosphorus fertilization
bb b ab a
01020304050
No Reg Low Hydro Seni
Phosphorous treatment
Tota
l act
ivity
SO
D(u
nits
/ gf
w)
![Page 19: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/19.jpg)
Expt 2: phosphorus fertilization
cbc b
a a
0
100
200
300
400
No Reg Low Hydro Seni
Phosphorous treatment
Tota
l act
ivity
PO
X(n
mol
Gua
iaco
l /m
in /
gfw
)
![Page 20: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/20.jpg)
Expt 2: phosphorus fertilization
0100200300400500600700
No Reg Low Hydro Seni
Phosphorus treatment
Tota
l act
ivity
PO
X (n
mol
Gua
iaco
l /m
in /
gfw
)MG O R
![Page 21: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/21.jpg)
Expt 2: phosphorus fertilization
abbb
c
05
1015202530
No Reg Low Hydro Seni
Phosphorous treatment
Tota
l act
ivity
APX
(um
ol H
2O2 /
10 m
in /
gfw
)
![Page 22: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/22.jpg)
Expt 2: phosphorus fertilizationseni increased SOD activity
all P treatment increased activity of APX and POX POX differences at MG stage only
![Page 23: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/23.jpg)
Summaryactivities and isozyme profiles of some
antioxidant enzymes are developmentally regulated--and in particular up-regulated during fruit ripening.
Phosphorous supplementation increases the activity of several antioxidant enzymes
This may counter the deleterious effects of activated oxygen species and delay deterioration of fruit quality.
![Page 24: T. Ahn, A. Schofield, and G. Paliyath Department of Food Science University of Guelph](https://reader035.fdocument.pub/reader035/viewer/2022081604/56814b06550346895db81d60/html5/thumbnails/24.jpg)
We gratefully acknowledge the financial support of:
Potash and Phosphate InstitutePhosyn PLC, UK. Ontario Graduate Scholarship Program