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http://cicy.repositorioinstitucional.mx/jspui/handle/1003/8| Role of peroxidases in capsaicinoids degradation in habanero pepper (Capsicum chinense Jacq.) plants grown under water deficit conditions | |
| Manuel Martinez Estevez | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| Habanero pepper (Capsicum chinense Jacq.) is one of the most pungent cultivars of the genus Capsicum. We studied the effects of water deficit on capsaicinoids (CAPs, acid amides derived from phenylalanine and valine or leucine) accumulation. It comprises their synthesis and degradation through the determination of not only capsaicinoid content, but also of related enzymes such as capsaicinoid synthetase (CS) and peroxidases (PODs) in pods from water-stressed habanero pepper plants. Water stress was induced by withholding irrigation for 7 (R7) or 9 (R9) days after anthesis occurred, while control plants were watered daily. Irrigation withholding for 9 days induced effects on the rate of capsaicinoid accumulation in the placental tissue (131 mg g-1 DW), through a lowered rate of degradation (low PODs activities: 31 μKat mg-1 prot). The CS activity was not detectable at 60 DPA (days of post-anthesis). A correlation between PODs activities and CAPs contents was totally dependent on the maturation stage of the fruit. At 60 DPA, the PODs activities were highest for control and plants at R7 treatment, whereas CAPs contents remained high. PODs activities could not fully explain the formation of the dimer 5,5'-dicapsaicin when these enzymes’ activities was immuno-inhibited. PODs may not be the sole pathway in the degradation process of CAPs in habanero pepper plants under water stress. | |
| 01-03-2014 | |
| Artículo | |
| BIOLOGÍA Y QUÍMICA | |
| Aparece en las colecciones: | Artículos de Investigación Arbitrados |
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| 28892.pdf | Artículo de Investigación | 1.54 MB | Adobe PDF | Visualizar/Abrir |