%0 Journal Article
%T The ascorbic acid content of tomato fruits is associated with the expression of genes involved in pectin degradation
%A Antonio Di Matteo
%A Adriana Sacco
%A Milena Anacleria
%A Mario Pezzotti
%A Massimo Delledonne
%A Alberto Ferrarini
%A Luigi Frusciante
%A Amalia Barone
%J BMC Plant Biology
%D 2010
%I BioMed Central
%R 10.1186/1471-2229-10-163
%X Introgression line IL 12-4 (S. pennellii in a S. lycopersicum background) was selected for transcriptomic analysis because it maintained differences in AsA levels compared to the parental genotypes M82 and S. pennellii over three consecutive trials. Comparative microarray analysis of IL 12-4 and M82 fruits over a 2-year period allowed 253 differentially-expressed genes to be identified, suggesting that AsA accumulation in IL 12-4 may be caused by a combination of increased metabolic flux and reduced utilization of AsA. In particular, the upregulation of a pectinesterase and two polygalacturonases suggests that AsA accumulation in IL12-4 fruit is mainly achieved by increasing flux through the L-galactonic acid pathway, which is driven by pectin degradation and may be triggered by ethylene.Based on functional annotation, gene ontology classification and hierarchical clustering, a subset of the 253 differentially-expressed transcripts was used to develop a model to explain the higher AsA content in IL 12-4 fruits in terms of metabolic flux, precursor availability, demand for antioxidants, abundance of reactive oxygen species and ethylene signaling.Oxidation reactions are essential for life, but they produce reactive oxygen species that can cause significant damage to cells. Therefore, complex protection systems have evolved based on antioxidants that help to eliminate these dangerous molecules [1]. Oxidative stress plays a role in many human diseases, but its impact can be reduced by the consumption of dietary antioxidants such as ascorbic acid (AsA), which is also known as vitamin C [2]. Humans and other primates are unable to synthesize AsA because the final step in its biosynthesis is blocked. Therefore, there has been great interest in the development of genetically modified food crops with high levels of antioxidants such as AsA [3,4]. As well as providing health benefits to humans, higher AsA levels improve both biotic and abiotic stress tolerance in plants [5,6]
%U http://www.biomedcentral.com/1471-2229/10/163