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Abstract
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 [ver mas...]
dc.contributor.authorPolenta, Gustavo Alberto
dc.contributor.authorGuidi, Silvina Mabel
dc.contributor.authorAmbrosi, Vanina
dc.contributor.authorDenoya, Gabriela Inés
dc.date.accessioned2020-10-13T17:41:50Z
dc.date.available2020-10-13T17:41:50Z
dc.date.issued2020-09-23
dc.identifier.issn2665-9271
dc.identifier.otherhttps://doi.org/10.1016/j.crfs.2020.09.002
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8038
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2665927120300332
dc.description.abstractHeat 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceCurrent Research in Food Science (Available online 10 October 2020)es_AR
dc.subjectHeat Treatmenteng
dc.subjectTratamiento Térmicoes_AR
dc.subject.otherHSP kineticseng
dc.subject.otherCinética HSPes_AR
dc.subject.otherChilling Injury Preventioneng
dc.subject.otherPrevención de lesiones por fríoes_AR
dc.subject.otherStress Monitoringeng
dc.subject.otherMonitoreo de Estréses_AR
dc.subject.otherDot Bloteng
dc.subject.otherImmunological Methodseng
dc.subject.otherMétodos Inmunológicoses_AR
dc.titleComparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatmentses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.filFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.description.filFil: Guidi, Silvina Mabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.description.filFil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina.es_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA).Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.subtypecientifico


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