INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
A fruit specific plasma membrane aquaporin subtype PIP1 is regulated during strawberry (Fragaria x ananassa) fruit ripening.
Autor/es:
MUT P; BUSTAMANTE CA; MARTÍNEZ GA; ALLEVA K; SUTKA M; CIVELLO, PM; AMODEO G
Revista:
PHYSIOLOGIA PLANTARUM
Editorial:
Scandinavian Society For Plant Physiology
Referencias:
Lugar: Dinamarca; Año: 2008 vol. 132 p. 538 - 551
ISSN:
0031-9317
Resumen:
Despite the advances in the physiology of
fruit ripening, the role and contribution of water pathways are still barely
considered. Our aim was therefore to characterize aquaporins, proteins that
render the molecular basis for putative regulatory mechanisms inwater
transport.We focused our work on strawberry (Fragaria_ananassa) fruit, a non-climacteric fruit of special interest because
of its forced brief commercial shelf life. A full-length cDNA was isolated with
high homology with plasma membrane (PM) intrinsic proteins (named FaPIP1;1),
showing a profile with high expression in fruit, less in ovaries and no
detection at all in other parts. Its cellular localization was confirmed at the
PM. As reported in other plasma membrane intrinsic proteins subtype 1 (PIP1s),
when expressing the protein in Xenopus
leavis oocytes, FaPIP1;1 shows
low water permeability values that only increased when it is coexpressed with a
plasma membrane intrinsic protein subtype 2. Northern blotting using total RNA
shows that its expression increases during fruit ripening. Moreover, functional
characterization of isolated PM vesicles from red stage fruit unequivocally
demonstrates the presence of active water channels, i.e. high water
permeability values and a low Arrhenius activation energy, both evidences of
water transport mediated by proteins. Interestingly, as many ripening-related
strawberry genes, the expression pattern of FaPIP1;1 was also repressed by the presence of auxins. We therefore report a
fruit specific PIP1 aquaporin with an accumulation pattern tightly associated
to auxins and to the ripening process that might be responsible for increasing water
permeability at the level of the PM in ripe fruit