Abstract
BackgroundWidespread in the Mediterranean basin, Olea europaea trees are gaining worldwide popularity for the nutritional and cancer-protective properties of the oil, mechanically extracted from ripe fruits. Fruit development is a physiological process with remarkable impact on the modulation of the biosynthesis of compounds affecting the quality of the drupes as well as the final composition of the olive oil. Proteomics offers the possibility to dig deeper into the major changes during fruit development, including the important phase of ripening, and to classify temporal patterns of protein accumulation occurring during these complex physiological processes.Methodology/Principal FindingsIn this work, we started monitoring the proteome variations associated with olive fruit development by using comparative proteomics coupled to mass spectrometry. Proteins extracted from drupes at three different developmental stages were separated on 2-DE and subjected to image analysis. 247 protein spots were revealed as differentially accumulated. Proteins were identified from a total of 121 spots and discussed in relation to olive drupe metabolic changes occurring during fruit development. In order to evaluate if changes observed at the protein level were consistent with changes of mRNAs, proteomic data produced in the present work were compared with transcriptomic data elaborated during previous studies.Conclusions/SignificanceThis study identifies a number of proteins responsible for quality traits of cv. Coratina, with particular regard to proteins associated to the metabolism of fatty acids, phenolic and aroma compounds. Proteins involved in fruit photosynthesis have been also identified and their pivotal contribution in oleogenesis has been discussed. To date, this study represents the first characterization of the olive fruit proteome during development, providing new insights into fruit metabolism and oil accumulation process.
Highlights
Olea europaea is one of the most economically relevant tree crops in the Mediterranean basin
Proteomics offers the possibility to dig deeper into the major changes during fruit development and to classify temporal patterns of protein accumulation occurring during this multifaceted phenomenon
We identified the B subunit of V-ATPase as differentially accumulated protein spot during fruit development; in particular, the correspondent protein spot accumulated throughout olive drupe growth (Table S2), in accordance with previous proteomics studies conducted in tomato and papaya fruits [16,18]
Summary
Olea europaea is one of the most economically relevant tree crops in the Mediterranean basin. The oil derived from mechanical extraction from the olive drupes is worldwide appreciated for its properties. The quality of olive oil is largely determined by the catabolic and anabolic processes taking place during drupe development and ripening. Olive drupe mesocarp can accumulate other important metabolites, including polyphenols, carotenoids, chlorophylls, sterols, terpenoids and a wide range of volatile compounds, all directly or indirectly affecting the olive oil quality and aroma [2]. Widespread in the Mediterranean basin, Olea europaea trees are gaining worldwide popularity for the nutritional and cancer-protective properties of the oil, mechanically extracted from ripe fruits. Fruit development is a physiological process with remarkable impact on the modulation of the biosynthesis of compounds affecting the quality of the drupes as well as the final composition of the olive oil. Proteomics offers the possibility to dig deeper into the major changes during fruit development, including the important phase of ripening, and to classify temporal patterns of protein accumulation occurring during these complex physiological processes
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