Ethylene attenuates chilling injury of banana fruit via the MabHLH060/183 module in controlling phosphatidic acid formation genes

The acylation of 1-acyl-sn-glycero-3-phosphate to form phosphatidic acid was studied using a neuronal nuclear fraction N1 and microsomal fractions P3, R (rough), S (smooth), and P (neuronal microsomes from nerve cell bodies) isolated from cerebral cortices of 15-day-old rabbits. The assays contained this lysophospholipid, ATP, CoA, MgCl2, NaF, dithiothreitol, and radioactive palmitate, oleate, or arachidonate. Of the subfractions, N1 and R had the highest specific activities (expressed per micromole phospholipid in the fraction). The rates with oleate were two to four times the values seen for phosphatidic acid formation from sn-[3H]glycero-3-phosphate and oleoyl-CoA. Using oleate or palmitate, fraction R had superior specific rates to N1 at low lysophosphatidic acid concentrations. With increasing lysophospholipid concentrations the specific rates of N1 and R came closer together and maintained at least a twofold superiority over fraction P. Fraction S had the lowest specific rates of phosphatidic acid formation. Fractions N1, R, and P showed a preference for palmitate and oleate over arachidonate, particularly at low concentrations of lysophosphatidic acid. For N1 and R, the preference was also more marked at higher concentrations of fatty acid. Thus a selectivity for saturated and monounsaturated fatty acids was shown in the formation of phosphatidic acid, as was a concentration of acylating activity in the neuronal nucleus and the rough endoplasmic reticulum.Key words: 1-acyl-sn-glycero-3-phosphate, acylation, neuronal nuclei, microsomes, cerebral cortex.

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Molecular, cellular, and physiological responses to phosphatidic acid formation in plants

Journal of Experimental Botany ◽

10.1093/jxb/err079 ◽

2011 ◽

Vol 62 (7) ◽

pp. 2349-2361 ◽

Cited By ~ 218

Author(s):

C. Testerink ◽

T. Munnik

Keyword(s):

Phosphatidic Acid ◽

Physiological Responses ◽

Acid Formation

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Fatty Acid Binding Protein: Stimulation of Microsomal Phosphatidic Acid Formation

Archives of Biochemistry and Biophysics ◽

10.1006/abbi.1997.9957 ◽

1997 ◽

Vol 341 (1) ◽

pp. 112-121 ◽

Cited By ~ 81

Author(s):

Christopher A. Jolly ◽

Timothy Hubbell ◽

William D. Behnke ◽

Friedhelm Schroeder

Keyword(s):

Fatty Acid ◽

Phosphatidic Acid ◽

Fatty Acid Binding Protein ◽

Binding Protein ◽

Acid Formation ◽

Fatty Acid Binding ◽

Acid Binding Protein ◽

Stimulation Of

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Effects of salicylic acid and ultrasound treatments on chilling injury control and quality preservation in banana fruit during cold storage

Scientia Horticulturae ◽

10.1016/j.scienta.2019.02.018 ◽

2019 ◽

Vol 249 ◽

pp. 334-339 ◽

Cited By ~ 13

Author(s):

Orang Khademi ◽

Meysam Ashtari ◽

Farhang Razavi

Keyword(s):

Salicylic Acid ◽

Cold Storage ◽

Chilling Injury ◽

Banana Fruit ◽

Injury Control

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Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

Foods ◽

10.3390/foods9070894 ◽

2020 ◽

Vol 9 (7) ◽

pp. 894 ◽

Cited By ~ 1

Author(s):

Juan Liu ◽

Qingxin Li ◽

Junjia Chen ◽

Yueming Jiang

Keyword(s):

Fatty Acids ◽

Low Temperature ◽

Unsaturated Fatty Acids ◽

Membrane Lipids ◽

Saturated Fatty Acids ◽

Chilling Injury ◽

Membrane Damage ◽

Membrane Lipid ◽

Banana Fruit ◽

Control Fruit

Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.

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Phospholipase D1 regulates high-affinity IgE receptor-induced mast cell degranulation

Blood ◽

10.1182/blood-2004-06-2091 ◽

2004 ◽

Vol 104 (13) ◽

pp. 4122-4128 ◽

Cited By ~ 21

Author(s):

Tomohiro Hitomi ◽

Juan Zhang ◽

Liliana M. Nicoletti ◽

Ana Cristina G. Grodzki ◽

Maria C. Jamur ◽

...

Keyword(s):

Mast Cell ◽

Phosphatidic Acid ◽

Mast Cell Degranulation ◽

Dominant Negative ◽

Acid Formation ◽

Wild Type ◽

High Affinity ◽

Phospholipase D1 ◽

High Affinity Ige Receptor

Abstract To investigate the role of phospholipase D (PLD) in FcϵRI signaling, the wild-type or the catalytically inactive forms of PLD1 or PLD2 were stably overexpressed in RBL-2H3 mast cells. FcϵRI stimulation resulted in the activation of both PLD1 and PLD2. However, PLD1 was the source of most of the receptor-induced PLD activity. There was enhanced FcϵRI-induced degranulation only in cells that overexpressed the catalytically inactive PLD1. This dominant-negative PLD1 enhanced FcϵRI-induced tyrosine phosphorylations of early signaling molecules such as the receptor subunits, Syk and phospholipase C-γ which resulted in faster release of Ca2+ from intracellular sources. Therefore, PLD1 negatively regulates signals upstream of the Ca2+ response. However, FcϵRI-induced PLD activation required Syk and was downstream of the Ca2+response, suggesting that basal PLD1 activity rather than that activated by cell stimulation controlled these early signaling events. Dominant-negative PLD1 reduced the basal phosphatidic acid formation in unstimulated cells, which was accompanied by an increase in FcϵRI within the lipid rafts. These results indicate that constitutive basal PLD1 activity by regulating phosphatidic acid formation controls the early signals initiated by FcϵRI aggregation that lead to mast cell degranulation. (Blood. 2004;104:4122-4128)

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Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage

Metabolites ◽

10.3390/metabo9070152 ◽

2019 ◽

Vol 9 (7) ◽

pp. 152 ◽

Cited By ~ 4

Author(s):

Juan Liu ◽

Fengjun Li ◽

Lei Liang ◽

Yueming Jiang ◽

Junjia Chen

Keyword(s):

Reactive Oxygen Species ◽

Cold Storage ◽

Chilling Injury ◽

Banana Fruit ◽

Oxygen Species ◽

Octadecanoic Acid ◽

Hexadecanoic Acid ◽

Browning Index ◽

Control Fruit

storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fibroin-treated banana fruit showed higher activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) in relation to upregulation SOD, CAT, and GR as well as peroxiredoxins (MT3 and GRX) during the middle of storage. These results highlighted the role of fibroin treatment in reducing peel browning by enhancing the antioxidant capability of harvested banana fruit during cold storage.

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