Expression of chitinase with antifungal activities in ripening Banana fruit
نویسنده
چکیده
The banana (Musa acuminata) is a climacteric fruit of a great economic importance. In this present study, the expression of chitinases and their antifungal activities were investigated. The ripening stages of banana were defined according to the peel colour index (PCI). In the dyelabelled assay with carboxymethyl chitin remazol brilliant violet 5R (CM-chitinRBV 5R), chitinase activity was detected in both pulp and peel extracts. The activities increased markedly at the onset of ripening and peaked at PCI 5 stage. On sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) activity gels, two chitinases of apparent molecular masses of 26 kDa and 31 kDa were detected in both pulp and peel extracts and they showed an accumulation during the subsequent ripening. This result was in consistent with the pattern of chitinase activity obtained in dye-labelled assay. Interestingly, both pulp and peel extracts inhibited the growth of the fungus Botrytis cinerea on plates and caused lysis of hyphal tips. In some instances, with bursting of the fungal tips, flowing out of the cell contents could be observed.
منابع مشابه
The abundant class III chitinase homolog in young developing banana fruits behaves as a transient vegetative storage protein and most probably serves as an important supply of amino acids for the synthesis of ripening-associated proteins.
Analyses of the protein content and composition revealed dramatic changes in gene expression during in situ banana (Musa spp.) fruit formation/ripening. The total banana protein content rapidly increases during the first 60 to 70 d, but remains constant for the rest of fruit formation/ripening. During the phase of rapid protein accumulation, an inactive homolog of class III chitinases accounts ...
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