Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments

Autores
Polenta, Gustavo Alberto; Guidi, Silvina Mabel; Ambrosi, Vanina; Denoya, Gabriela Inés
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38º C) for different times (0, 3, 20, and 27 hours). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance.
Fil: Polenta, Gustavo Alberto. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Hurlingham; Argentina
Fil: Guidi, Silvina Mabel. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Ambrosi, Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Materia
HSP KINETICS
CHILLING INJURY PREVENTION
HEAT TREATMENTS
DOT BLOT
IMMUNOLOGICAL METHODS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/156989
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/156989
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatmentsPolenta, Gustavo AlbertoGuidi, Silvina MabelAmbrosi, VaninaDenoya, Gabriela InésHSP KINETICSCHILLING INJURY PREVENTIONHEAT TREATMENTSDOT BLOTIMMUNOLOGICAL METHODShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38º C) for different times (0, 3, 20, and 27 hours). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance.Fil: Polenta, Gustavo Alberto. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Hurlingham; ArgentinaFil: Guidi, Silvina Mabel. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Ambrosi, Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaElsevier2020-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/156989Polenta, Gustavo Alberto; Guidi, Silvina Mabel; Ambrosi, Vanina; Denoya, Gabriela Inés; Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments; Elsevier; Current Research in Food Science; 3; 11-2020; 329-3382665-9271CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.crfs.2020.09.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2665927120300332info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:40:58Zoai:ri.conicet.gov.ar:11336/156989instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:40:59.301CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
title Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
spellingShingle Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
Polenta, Gustavo Alberto
HSP KINETICS
CHILLING INJURY PREVENTION
HEAT TREATMENTS
DOT BLOT
IMMUNOLOGICAL METHODS
title_short Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
title_full Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
title_fullStr Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
title_full_unstemmed Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
title_sort Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments
dc.creator.none.fl_str_mv Polenta, Gustavo Alberto
Guidi, Silvina Mabel
Ambrosi, Vanina
Denoya, Gabriela Inés
author Polenta, Gustavo Alberto
author_facet Polenta, Gustavo Alberto
Guidi, Silvina Mabel
Ambrosi, Vanina
Denoya, Gabriela Inés
author_role author
author2 Guidi, Silvina Mabel
Ambrosi, Vanina
Denoya, Gabriela Inés
author2_role author
author
author
dc.subject.none.fl_str_mv HSP KINETICS
CHILLING INJURY PREVENTION
HEAT TREATMENTS
DOT BLOT
IMMUNOLOGICAL METHODS
topic HSP KINETICS
CHILLING INJURY PREVENTION
HEAT TREATMENTS
DOT BLOT
IMMUNOLOGICAL METHODS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38º C) for different times (0, 3, 20, and 27 hours). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance.
Fil: Polenta, Gustavo Alberto. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Universidad Nacional de Hurlingham; Argentina
Fil: Guidi, Silvina Mabel. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Ambrosi, Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
description Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response against heat and other stresses. In fruits, this response to heat treatment provides resistance to a physiological alteration known as chilling injury. Despite the physiological importance of this group of proteins, publications comparing different methodological alternatives for their analysis are rather scarce. In the present paper, we conducted a comparative study using different electrophoretic and immunological techniques to evaluate the HSP response in fruits. Proteins were extracted from tomato fruit exposed to an HSP-inducing temperature (38º C) for different times (0, 3, 20, and 27 hours). Different alternatives of analysis (SDS-PAGE, SDS-PAGE followed by IEF, western blot, and dot blot) were performed, and their potential application discussed. The study was complemented with a practical application, in which tomatoes were subjected to heat and anaerobic treatments and then stored in a chill-inducing temperature. This application evidences the relevance of knowing the level of proteins attained by stress treatments which correlates with the acquired tolerance.
publishDate 2020
dc.date.none.fl_str_mv 2020-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/156989
Polenta, Gustavo Alberto; Guidi, Silvina Mabel; Ambrosi, Vanina; Denoya, Gabriela Inés; Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments; Elsevier; Current Research in Food Science; 3; 11-2020; 329-338
2665-9271
CONICET Digital
CONICET
url http://hdl.handle.net/11336/156989
identifier_str_mv Polenta, Gustavo Alberto; Guidi, Silvina Mabel; Ambrosi, Vanina; Denoya, Gabriela Inés; Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits: Application to tomatoes subjected to stress treatments; Elsevier; Current Research in Food Science; 3; 11-2020; 329-338
2665-9271
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.crfs.2020.09.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2665927120300332
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782086031081472
score 12.982451

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