Proteo-metabolomic journey across olive drupe development and maturation

Evangelos Karagiannis; Michail Michailidis; Christina Skodra; George Stamatakis; Marilena Dasenaki; Ioannis Ganopoulos; Martina Samiotaki; Nikolaos S Thomaidis; Athanassios Molassiotis; Georgia Tanou

doi:10.1016/j.foodchem.2021.130339

Proteo-metabolomic journey across olive drupe development and maturation

Food Chem. 2021 Nov 30:363:130339. doi: 10.1016/j.foodchem.2021.130339. Epub 2021 Jun 9.

Affiliations

¹ Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece. Electronic address: karagiee@agro.auth.gr.
² Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece. Electronic address: msmichai@agro.auth.gr.
³ Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece. Electronic address: chriskod@agro.auth.gr.
⁴ Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece. Electronic address: stamatakis@fleming.gr.
⁵ Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece. Electronic address: mdasenaki@chem.uoa.gr.
⁶ Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece. Electronic address: giannis.ganopoulos@gmail.com.
⁷ Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece. Electronic address: samiotaki@fleming.gr.
⁸ Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece. Electronic address: ntho@chem.uoa.gr.
⁹ Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece. Electronic address: amolasio@agro.auth.gr.
¹⁰ Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece. Electronic address: gtanou@swri.gr.

PMID: 34147896
DOI: 10.1016/j.foodchem.2021.130339

Abstract

Maturity is one of the most important factors associated with the quality of olive products, however the molecular events underlying olive drupe development remain poorly characterized. Using proteomic and metabolomic approaches, this study investigated the changes in the olive drupes (cv. Chondrolia Chalkidikis) across six developmental stages (S1-S6) that characterize the dynamics of fruit growth and color. Primary metabolites, including carbohydrates and organic acids (i.e., xylose, malic acid), showed significant accumulation in the black maturation stage. Temporal changes in various secondary metabolites (e.g., oleuropein, oleacin and tyrosol) were also observed. Proteins involved in oxidation-reduction (i.e., LOX1/5), carbohydrate metabolism (i.e., GLUA, PG) and photosynthesis (i.e., chlorophyll a-b binding proteins) significantly altered in the turning black compared to the green mature stage. By providing the first proteometabolomic study of olive drupe development, this investigation offers a novel framework for further studies on this economically relevant crop.

Keywords: Maturity; Olive drupe development; Primary metabolism; Proteomics; Secondary metabolism.

MeSH terms

Chlorophyll A
Fruit
Metabolomics
Olea*
Proteomics

Substances

Chlorophyll A