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Article|15 Mar 2020|OPEN
Application of an antibody chip for screening differentially expressed proteins during peach ripening and identification of a metabolon in the SAM cycle to generate a peach ethylene biosynthesis model
Wenfang Zeng;;Liang Niu;;Xiaobei Wang;;Yan Wang;;Lei Pan;;Zhenhua Lu;;Guochao Cui;; Zhiqiang Wang1, Zhaohui Wang;; Weining Weng;;Mingqiao Wang2 & Xun Meng3
1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, 450009, Zhengzhou, China
2Abmart, 200233, Shanghai, China
3Northwest University, 710127, Xi’an, China

Horticulture Research 7,
Article number: 20031 (2020)
doi: 10.1038/hortres.2020.31
Views: 328

Received: 15 Sep 2019
Revised: 27 Nov 2019
Accepted: 07 Jan 2020
Published online: 15 Mar 2020

Abstract

Peach (Prunus persica) is a typical climacteric fruit that produces ethylene rapidly during ripening, and its fruit softens quickly. Stony hard peach cultivars, however, do not produce large amounts of ethylene, and the fruit remains firm until fully ripe, thus differing from melting flesh peach cultivars. To identify the key proteins involved in peach fruit ripening, an antibody-based proteomic analysis was conducted. A mega-monoclonal antibody (mAb) library was generated and arrayed on a chip (mAbArray) at a high density, covering ~4950 different proteins of peach. Through the screening of peach fruit proteins with the mAbArray chip, differentially expressed proteins recognized by 1587 mAbs were identified, and 33 corresponding antigens were ultimately identified by immunoprecipitation and mass spectrometry. These proteins included not only important enzymes involved in ethylene biosynthesis, such as ACO1, SAHH, SAMS, and MetE, but also novel factors such as NUDT2. Furthermore, protein–protein interaction analysis identified a metabolon containing SAHH and MetE. By combining the antibody-based proteomic data with the transcriptomic and metabolic data, a mathematical model of ethylene biosynthesis in peach was constructed. Simulation results showed that MetE is an important regulator during peach ripening, partially through interaction with SAHH.