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Ratiometric Biosensors that Measure Mitochondrial Redox State and ATP in Living Yeast Cells
12:22

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Published on: July 22, 2013

Superoxide dismutase in ripening fruits.

J E Baker1

  • 1United States Department of Agriculture, Agricultural Research Service, Agricultural Marketing Research Institute, Postharvest Plant Physiology Laboratory, Beltsville, Maryland 20705.

Plant Physiology
|November 1, 1976
PubMed
Summary
This summary is machine-generated.

Superoxide dismutase (SOD) activity remains stable in fruits before and after ripening. This study details the purification and characterization of SOD in tomato fruit.

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Area of Science:

  • Biochemistry
  • Plant Physiology
  • Enzymology

Background:

  • Superoxide dismutase (SOD) is a crucial antioxidant enzyme involved in cellular defense against reactive oxygen species.
  • Understanding SOD activity during fruit ripening and senescence is important for plant physiology and food science.

Purpose of the Study:

  • To investigate quantitative changes in SOD activity during fruit ripening and senescence.
  • To purify and characterize SOD from tomato fruit.

Main Methods:

  • Enzyme activity assays were performed on preclimacteric and postclimacteric fruits.
  • Tomato SOD was localized to soluble, mitochondrial, and plastid fractions.
  • Purification involved ammonium sulfate fractionation, column chromatography, and isoelectric focusing.
  • Molecular weight and protein components were analyzed using gel filtration and polyacrylamide gel electrophoresis.

Main Results:

  • SOD activity showed no significant quantitative changes in apple, banana, avocado, and tomato fruits during ripening or senescence.
  • Tomato SOD was primarily found in the soluble fraction.
  • Purified tomato SOD had an apparent molecular weight of 31,500 Da and consisted of two components.
  • The enzyme was inhibited by KCN, suggesting it is a copper/zinc-containing SOD.

Conclusions:

  • Fruit ripening and senescence do not involve major quantitative shifts in SOD levels.
  • Tomato SOD is a multi-compartmental enzyme, with a predominant soluble form.
  • The characterization provides insights into the properties of tomato SOD, relevant for understanding fruit antioxidant systems.