Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)

Peroxiredoxins (Prxs; EC 1.11.1.15) are a group of thiol peroxidases that catalyze the detoxification of H2O2 and other organic hydroperoxides. The ripening of pepper (Capsicum annuum L.) fruit involves significant phenotypic, physiological, and biochemical changes. Based on the available pepper pla...

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Detalles Bibliográficos
Autores: Ramírez Mellado, Fátima, González-Gordo, Salvador, Palma Martínez, José Manuel, Corpas, Francisco J.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/394184
Acceso en línea:http://hdl.handle.net/10261/394184
Access Level:acceso abierto
Palabra clave:Antioxidants
Pepper fruit
Ripening
S-nitrosation
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spelling Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)Ramírez Mellado, FátimaGonzález-Gordo, SalvadorPalma Martínez, José ManuelCorpas, Francisco J.AntioxidantsPepper fruitRipeningS-nitrosationPeroxiredoxins (Prxs; EC 1.11.1.15) are a group of thiol peroxidases that catalyze the detoxification of H2O2 and other organic hydroperoxides. The ripening of pepper (Capsicum annuum L.) fruit involves significant phenotypic, physiological, and biochemical changes. Based on the available pepper plant genome, eight PRX genes were identified and named CaPRX1, CaPRX1-Cys, CaPRX2B, CaPRX2E, CaPRX2F, CaPRX2-CysBAS1, CaPRX2-CysBAS2, and CaPRX Q. Among these, only CaPRX1-Cys was not detected in the transcriptome (RNA-Seq) of sweet pepper fruits reported previously. This study analyzes the modulation of these seven CaPRX genes during ripening and after treating fruits with nitric oxide (NO) gas. A time-course expression analysis of sweet pepper fruit during ripening revealed that two genes were upregulated (CaPRX1 and CaPRX2E), two were downregulated (CaPRX2B and PRX Q), and three were unaffected (CaPRX2F, CaPRX2-CysBAS1, and CaPRX2-CysBAS2). Gene expression was also studied in three hot pepper varieties with varying capsaicin contents (Piquillo < Padrón < Alegría riojana), showing a differential expression pattern during ripening. Furthermore, NO treatment of sweet pepper fruits triggered the upregulation of CaPRX2B and CaPRXQ genes and the downregulation of CaPRX1 and CaPRX2-CysBAS1 genes, while the other three remained unaffected. Among the CaPrx proteins, four (CaPrx2B, CaPrx2-CysBAS1, CaPrx2-CysBAS2, and CaPrx2E) were identified as susceptible to S-nitrosation, as determined by immunoprecipitation assays with an antibody against S-nitrocysteine and further mass spectrometry analyses. These findings indicate the diversification of PRX genes in pepper fruits and how some of them are regulated by NO, either at the level of gene expression or through protein S-nitrosation, a NO-promoting post-translational modification (PTM). Given that Prxs play a crucial role in stress tolerance, these data suggest that Prxs are vital components of the antioxidant system during pepper fruit ripening, an event that is accompanied by physiological nitro-oxidative stress.Our research is supported by a European Regional Development Fund cofinanced grants from the Ministry of Science and Innovation (PID2023-146153NB-C21 and CPP2021-008703), Spain.Peer reviewedMultidisciplinary Digital Publishing InstituteEuropean CommissionMinisterio de Ciencia e Innovación (España)González-Gordo, Salvador [0000-0002-3678-5503]Palma Martínez, José Manuel [0000-0001-6673-3571]Corpas, Francisco J. [0000-0002-1814-9212]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/394184reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-146153NB-C21info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CPP2021-008703The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/antiox14070817https://doi.org/10.3390/antiox14070817Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3941842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
title Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
spellingShingle Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
Ramírez Mellado, Fátima
Antioxidants
Pepper fruit
Ripening
S-nitrosation
title_short Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
title_full Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
title_fullStr Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
title_full_unstemmed Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
title_sort Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
dc.creator.none.fl_str_mv Ramírez Mellado, Fátima
González-Gordo, Salvador
Palma Martínez, José Manuel
Corpas, Francisco J.
author Ramírez Mellado, Fátima
author_facet Ramírez Mellado, Fátima
González-Gordo, Salvador
Palma Martínez, José Manuel
Corpas, Francisco J.
author_role author
author2 González-Gordo, Salvador
Palma Martínez, José Manuel
Corpas, Francisco J.
author2_role author
author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Ciencia e Innovación (España)
González-Gordo, Salvador [0000-0002-3678-5503]
Palma Martínez, José Manuel [0000-0001-6673-3571]
Corpas, Francisco J. [0000-0002-1814-9212]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Antioxidants
Pepper fruit
Ripening
S-nitrosation
topic Antioxidants
Pepper fruit
Ripening
S-nitrosation
description Peroxiredoxins (Prxs; EC 1.11.1.15) are a group of thiol peroxidases that catalyze the detoxification of H2O2 and other organic hydroperoxides. The ripening of pepper (Capsicum annuum L.) fruit involves significant phenotypic, physiological, and biochemical changes. Based on the available pepper plant genome, eight PRX genes were identified and named CaPRX1, CaPRX1-Cys, CaPRX2B, CaPRX2E, CaPRX2F, CaPRX2-CysBAS1, CaPRX2-CysBAS2, and CaPRX Q. Among these, only CaPRX1-Cys was not detected in the transcriptome (RNA-Seq) of sweet pepper fruits reported previously. This study analyzes the modulation of these seven CaPRX genes during ripening and after treating fruits with nitric oxide (NO) gas. A time-course expression analysis of sweet pepper fruit during ripening revealed that two genes were upregulated (CaPRX1 and CaPRX2E), two were downregulated (CaPRX2B and PRX Q), and three were unaffected (CaPRX2F, CaPRX2-CysBAS1, and CaPRX2-CysBAS2). Gene expression was also studied in three hot pepper varieties with varying capsaicin contents (Piquillo < Padrón < Alegría riojana), showing a differential expression pattern during ripening. Furthermore, NO treatment of sweet pepper fruits triggered the upregulation of CaPRX2B and CaPRXQ genes and the downregulation of CaPRX1 and CaPRX2-CysBAS1 genes, while the other three remained unaffected. Among the CaPrx proteins, four (CaPrx2B, CaPrx2-CysBAS1, CaPrx2-CysBAS2, and CaPrx2E) were identified as susceptible to S-nitrosation, as determined by immunoprecipitation assays with an antibody against S-nitrocysteine and further mass spectrometry analyses. These findings indicate the diversification of PRX genes in pepper fruits and how some of them are regulated by NO, either at the level of gene expression or through protein S-nitrosation, a NO-promoting post-translational modification (PTM). Given that Prxs play a crucial role in stress tolerance, these data suggest that Prxs are vital components of the antioxidant system during pepper fruit ripening, an event that is accompanied by physiological nitro-oxidative stress.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/394184
url http://hdl.handle.net/10261/394184
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-146153NB-C21
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CPP2021-008703
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/antiox14070817
https://doi.org/10.3390/antiox14070817
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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