Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit

Andrea Miyasaka Almeida, Wieslawa Jarmuszkiewicz, Hamid Khomsi, Paulo Arruda, Anibal E. Vercesi, Francis E. Sluse

Resultado de la investigación: Article

61 Citas (Scopus)

Resumen

Tomato (Lycopersicon esculentum) mitochondria contain both alternative oxidase (AOX) and uncoupling protein as energy-dissipating systems that can decrease the efficiency of oxidative phosphorylation. We followed the cyanide (CN)-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration of isolated mitochondria, as well as the immunologically detectable levels of uncoupling protein and AOX, during tomato fruit ripening from the mature green stage to the red stage. The AOX protein level and CN-resistant respiration of isolated mitochondria decreased with ripening from the green to the red stage. The ATP-synthesis-sustained respiration followed the same behavior. In contrast, the level of uncoupling protein and the total uncoupling-protein-sustained respiration of isolated mitochondria decreased from only the yellow stage on. We observed an acute inhibition of the CN-resistant respiration by linoleic acid in the micromolar range. These results suggest that the two energy-dissipating systems could have different roles during the ripening process.

Idioma originalEnglish
Páginas (desde-hasta)1323-1329
Número de páginas7
PublicaciónPlant Physiology
Volumen119
N.º4
EstadoPublished - abr 1999

Huella dactilar

Cyanides
cyanides
Lycopersicon esculentum
cell respiration
Fruit
Respiration
ripening
Adenosine Triphosphate
tomatoes
Mitochondria
synthesis
fruits
mitochondria
cyanide-resistant respiration
proteins
Oxidative Phosphorylation
Linoleic Acid
oxidative phosphorylation
energy
Solanum lycopersicum var. lycopersicum

ASJC Scopus subject areas

  • Plant Science
  • Genetics
  • Physiology

Citar esto

Almeida, A. M., Jarmuszkiewicz, W., Khomsi, H., Arruda, P., Vercesi, A. E., & Sluse, F. E. (1999). Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit. Plant Physiology, 119(4), 1323-1329.
Almeida, Andrea Miyasaka ; Jarmuszkiewicz, Wieslawa ; Khomsi, Hamid ; Arruda, Paulo ; Vercesi, Anibal E. ; Sluse, Francis E. / Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit. En: Plant Physiology. 1999 ; Vol. 119, N.º 4. pp. 1323-1329.
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abstract = "Tomato (Lycopersicon esculentum) mitochondria contain both alternative oxidase (AOX) and uncoupling protein as energy-dissipating systems that can decrease the efficiency of oxidative phosphorylation. We followed the cyanide (CN)-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration of isolated mitochondria, as well as the immunologically detectable levels of uncoupling protein and AOX, during tomato fruit ripening from the mature green stage to the red stage. The AOX protein level and CN-resistant respiration of isolated mitochondria decreased with ripening from the green to the red stage. The ATP-synthesis-sustained respiration followed the same behavior. In contrast, the level of uncoupling protein and the total uncoupling-protein-sustained respiration of isolated mitochondria decreased from only the yellow stage on. We observed an acute inhibition of the CN-resistant respiration by linoleic acid in the micromolar range. These results suggest that the two energy-dissipating systems could have different roles during the ripening process.",
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Almeida, AM, Jarmuszkiewicz, W, Khomsi, H, Arruda, P, Vercesi, AE & Sluse, FE 1999, 'Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit', Plant Physiology, vol. 119, n.º 4, pp. 1323-1329.

Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit. / Almeida, Andrea Miyasaka; Jarmuszkiewicz, Wieslawa; Khomsi, Hamid; Arruda, Paulo; Vercesi, Anibal E.; Sluse, Francis E.

En: Plant Physiology, Vol. 119, N.º 4, 04.1999, p. 1323-1329.

Resultado de la investigación: Article

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T1 - Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit

AU - Almeida, Andrea Miyasaka

AU - Jarmuszkiewicz, Wieslawa

AU - Khomsi, Hamid

AU - Arruda, Paulo

AU - Vercesi, Anibal E.

AU - Sluse, Francis E.

PY - 1999/4

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N2 - Tomato (Lycopersicon esculentum) mitochondria contain both alternative oxidase (AOX) and uncoupling protein as energy-dissipating systems that can decrease the efficiency of oxidative phosphorylation. We followed the cyanide (CN)-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration of isolated mitochondria, as well as the immunologically detectable levels of uncoupling protein and AOX, during tomato fruit ripening from the mature green stage to the red stage. The AOX protein level and CN-resistant respiration of isolated mitochondria decreased with ripening from the green to the red stage. The ATP-synthesis-sustained respiration followed the same behavior. In contrast, the level of uncoupling protein and the total uncoupling-protein-sustained respiration of isolated mitochondria decreased from only the yellow stage on. We observed an acute inhibition of the CN-resistant respiration by linoleic acid in the micromolar range. These results suggest that the two energy-dissipating systems could have different roles during the ripening process.

AB - Tomato (Lycopersicon esculentum) mitochondria contain both alternative oxidase (AOX) and uncoupling protein as energy-dissipating systems that can decrease the efficiency of oxidative phosphorylation. We followed the cyanide (CN)-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration of isolated mitochondria, as well as the immunologically detectable levels of uncoupling protein and AOX, during tomato fruit ripening from the mature green stage to the red stage. The AOX protein level and CN-resistant respiration of isolated mitochondria decreased with ripening from the green to the red stage. The ATP-synthesis-sustained respiration followed the same behavior. In contrast, the level of uncoupling protein and the total uncoupling-protein-sustained respiration of isolated mitochondria decreased from only the yellow stage on. We observed an acute inhibition of the CN-resistant respiration by linoleic acid in the micromolar range. These results suggest that the two energy-dissipating systems could have different roles during the ripening process.

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Almeida AM, Jarmuszkiewicz W, Khomsi H, Arruda P, Vercesi AE, Sluse FE. Cyanide-resistant, ATP-synthesis-sustained, and uncoupling-protein-sustained respiration during postharvest ripening of tomato fruit. Plant Physiology. 1999 abr;119(4):1323-1329.