| Oleuropein-Specific-13-Glucosidase Activity Marks the Early Response of Olive Fruits （Olea europaea） to Mimed Insect Attack |
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| 作者姓名： | Antonia Spadafora ;Silvia Mazzuca ;Francesca Fiorella Chiappetta ;Attilio Parise ;Enzo Perri ;AnnaMafia Innocenti |
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| 作者单位： | [1]Laboratorio di Citofisiologia Vegetale, Dipartimento di Ecologia, Cubo 6b Ponte Bucci, Universita della Calabria, 87030 Rende （CS） Italy; [2]C.R.A. Centro di Ricerca per l＇Olivicoltura e l＇Industria Olearia, Contrada Li Rocchi 87030 Rende, Italy |
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| 基金项目： | Acknowledgements Grants from Italian M1PAF Project Ricerca Innovazione Olivicoltura Meridionale （R.I.O.M.） 2005/2007 07/ 2003, 1. 1） and Universita della Calabria Research Fund （2007）, Italy, were gratefully acknowledged. |
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| 摘 要： | Olive fruits are seriously deteriorated by pre and postharvest damage due to the attack of insects, such as Bactrocera olaea, which strongly alters the quality of olives. Defence response in olive fruits injured both by pathogens and by mechanical damages has been associated with the enzyme β-glucosidase, which specifically hydrolyses oleuropein, producing highly reactive aldehyde molecules. In situ detection of ~-glucosidase activity in olive fruit tissues following injury, which simulates Bactrocera oleae punctures, is reported. The assay was performed in two cultivars showing different degrees of susceptibilities to fly infestation. In both cultivars, the histochemical assay for β-glucosidase showed that within 20 min after the injury, a strong ~-glucosidase activity could be observed in the damaged tissues. Thereafter a progressive enzyme inactivation occurred starting from tissues around the boundary of the injury with decrease of the enzyme activity and stopped after 3 h. Whereas the mass of active cells reached a distance of （300±50） μm from the edge of the injury. Biochemical analyses showed that in extracts of the injured fruit, β-glucosidase activity rapidly increased within 20 min from injury, thereafter decreasing and reaching values comparable with those in intact fruits. Following puncture, the oleuropein contents did not change significantly in the high susceptibility cultivar, whereas it rapidly decreased in the cultivar showing low susceptibility. The results strongly suggest that olive fruits susceptible towards fly infestation could be related to the ability of the oleuropein-degrading-β-glucosidase to produce the highly reactive molecules in the damaged tissues. As a consequence of puncture, high level of peroxidase activity was detected. This feature also suggested that this enzyme could play a key role in the defence response against insect injuries.
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| 关 键 词： | 橄榄 苦涩物质 葡萄糖 栽培 |
| 收稿时间： | 16 October 2007 |
Oleuropein-Specific-β-Glucosidase Activity Marks the Early Response of Olive Fruits (Olea europaea) to Mimed Insect Attack |
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| Antonia Spadafora,;Silvia Mazzuca,;Francesca Fiorella Chiappetta,;Attilio Parise,;Enzo Perri,;AnnaMafia Innocenti.Oleuropein-Specific-β-Glucosidase Activity Marks the Early Response of Olive Fruits (Olea europaea) to Mimed Insect Attack[J].Agricultural Sciences in China,2008,7(6):703-712. |
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| Authors: | Antonia Spadafora Silvia Mazzuca Francesca Fiorella Chiappetta Attilio Parise Enzo Perri Anna Maria Innocenti |
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| Institution: | aLaboratorio di Citofisiologia Vegetale, Dipartimento di Ecologia, Cubo 6b Ponte Bucci, Università della Calabria, 87030 Rende (CS), Italy;bC.R.A. Centro di Ricerca per l'Olivicoltura e l'Industria Olearia, Contrada Li Rocchi 87030 Rende, Italy |
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| Abstract: | Olive fruits are seriously deteriorated by pre and postharvest damage due to the attack of insects, such as Bactrocera olaea, which strongly alters the quality of olives. Defence response in olive fruits injured both by pathogens and by mechanical damages has been associated with the enzyme β-glucosidase, which specifically hydrolyses oleuropein, producing highly reactive aldehyde molecules. In situ detection of β-glucosidase activity in olive fruit tissues following injury, which simulates Bactrocera oleae punctures, is reported. The assay was performed in two cultivars showing different degrees of susceptibilities to fly infestation. In both cultivars, the histochemical assay for β-glucosidase showed that within 20 min after the injury, a strong β-glucosidase activity could be observed in the damaged tissues. Thereafter a progressive enzyme inactivation occurred starting from tissues around the boundary of the injury with decrease of the enzyme activity and stopped after 3 h. Whereas the mass of active cells reached a distance of (300 ± 50) µm from the edge of the injury. Biochemical analyses showed that in extracts of the injured fruit, β-glucosidase activity rapidly increased within 20 min from injury, thereafter decreasing and reaching values comparable with those in intact fruits. Following puncture, the oleuropein contents did not change significantly in the high susceptibility cultivar, whereas it rapidly decreased in the cultivar showing low susceptibility. The results strongly suggest that olive fruits susceptible towards fly infestation could be related to the ability of the oleuropein-degrading-β-glucosidase to produce the highly reactive molecules in the damaged tissues. As a consequence of puncture, high level of peroxidase activity was detected. This feature also suggested that this enzyme could play a key role in the defence response against insect injuries. |
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| Keywords: | β -glucosidase (EC 3 2 1 21) oleuropein Olea europaea Bactrocera oleae infestation cultivar resistance |
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