Redox modification of functional or regulatory proteins has emerged as an important mechanism of post-translational modification. However, the role of redox modifications of transcription factors mediated by methionine sulfoxide reductase (Msr) in regulating physiological processes in plants remains unclear, especially in fruit ripening. In this study, we determined that MaNAC42, a transcriptional activator, is involved in the regulation of fruit ripening in banana under oxidative stress. Integrated analysis of ChIP-qPCR and EMSA data showed that MaNAC42 directly binds to promoters of genes related to oxidative stress and ripening. Ectopic overexpression of MaNAC42 in Arabidopsis delays dark-induced senescence in leaves, indicating that MaNAC42 plays a negative role in senescence. Furthermore, we found that MaNAC42 is a target of MaMsrB2, a methionine sulfoxide reductase B. Methionine oxidation in MaNAC42 (i.e. sulfoxidation) or mimicking sulfoxidation by mutating methionine to glutamine both lead to decreased DNA-binding capacity and transcriptional activity. On the other hand, MaMsrB2 can partially repair oxidized MaNAC42 and restore its DNA-binding capacity. Thus, our results suggest a novel regulatory mechanism of fruit ripening in banana involving MaMsrB2-mediated redox regulation of the ripening-related transcription factor MaNAC42.
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http://dx.doi.org/10.1093/jxb/eraa474 | DOI Listing |
Food Chem
January 2025
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran. Electronic address:
A colorimetric-fluorescence ripeness indicator, based on copper nanoparticles and carbon quantum dots doped with nitrogen (CuNPs/N@CQD) immobilized in agar hydrogel (AGH-CuNPs/N@CQDs) for ethylene gas detection, was developed for detecting the ripening of bananas. Ethylene could reduce the fluorescence intensity of CuNPs/N@CQDs and cause a red shift of the LSPR peak. The prepared AGH-CuNPs/N@CQDs indicator had an irreversible response to ethylene with LOD and LOQ of 9.
View Article and Find Full Text PDFFood Chem (Oxf)
June 2025
State Key Laboratory of Desert and Oasis Ecology, Key Laboratory of Ecological Safety and Sustainable Development in Arid Lands, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi 830011, China.
Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an / value of 675 and 742 (M+ 1H).
View Article and Find Full Text PDFPlant Cell Rep
January 2025
College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China.
Reducing endogenous CK levels accelerates fruit ripening in tomato by regulating ethylene biosynthesis and signalling pathway. Tomato is a typical climacteric fruit and is recognized as one of the most important horticultural crops globally. The ripening of tomato fruits is a complex process, highly regulated by phytohormones.
View Article and Find Full Text PDFPlant Cell
December 2024
Shenzhen Research Institute, State Key Laboratory for Crop Stress Resistance and High-Efficiency Production/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, China.
A complex regulatory network governs fruit ripening, but natural variations and functional differentiation of fruit ripening genes remain largely unknown. Utilizing a genome-wide association study (GWAS), we identified the NAC family transcription factor MdNAC18.1, whose expression is closely associated with fruit ripening in apple (Malus × domestica Borkh.
View Article and Find Full Text PDFHeliyon
January 2025
University of Campinas, School of Food Engineering, 13056-405, Campinas, SP, Brazil.
The aim of this study was to examine the drying kinetics of L. fruits at various maturation stages (I to V) using a range of mathematical models (Henderson and Pabis, Lewis, Logarithmic, Midilli, and Page). Additionally, an assessment of the resulting flours' quality was conducted.
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