Up-regulating arginase contributes to amelioration of chilling stress and the antioxidant system in cherry tomato fruits

Journal of the Science of Food and Agriculture
Xinhua ZhangJiping Sheng

Abstract

Arginase, which plays an important role in regulating the metabolism of L-arginine (Arg) in mammalian cells, has been reported to be involved in stress responses in higher plants. In view of the well-established roles of polyamines, nitric oxide and proline in plant tolerance to chilling stress, arginase may play an important role in fruit chilling tolerance by regulating the metabolism of Arg. However, the current information available on this is very limited. Cherry tomatoes (Lycopersicon esculentum cv.Messina) at the mature green stage were treated with Arg or N(ω)--hydroxy-nor-L-arginine (nor-NOHA) and analysed for chilling injury, electrolyte leakage, malondialdehyde and proline contents and arginase and antioxidant enzyme (superoxide dismutase, catalase, peroxidaseand ascorbate peroxidase) activities during cold storage. The effects of low temperature on the transcriptional levels of two arginase genes (LeARG1 and LeARG2) were also evaluated. LeARG1 and LeARG2 expression and arginase activity were significantly induced by low temperature. Compared with the control, Arg treatment alleviated fruit chilling injury, reduced electrolyte leakage, malondialdehyde content and peroxidaseactivity and increased other parameters. Tre...Continue Reading

References

Aug 24, 2004·The Journal of Biological Chemistry·Hui ChenGregg A Howe
Feb 23, 2005·Journal of Experimental Botany·Yu-Jin HaoTakaya Moriguchi
Mar 16, 2007·Amino Acids·M D Groppa, M P Benavides
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Sep 22, 2009·British Journal of Pharmacology·Markus Munder
Apr 1, 2010·Journal of the Science of Food and Agriculture·Isabel EgeaPaloma Sánchez-Bel

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Citations

Nov 23, 2013·Plant Physiology and Biochemistry : PPB·Maria Fiorella MazzeoRosa Anna Siciliano
Oct 21, 2014·Journal of Food Science and Technology·Morteza Soleimani AghdamMehdi Mohayeji
Mar 13, 2018·Journal of Agricultural and Food Chemistry·Dedong MinChuntao Ren

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