Photo-oxidative damage in the ripening tomato fruit: Protective role of superoxide dismutase

Factors relating to photo-oxidative damage in tomatoes were investigated during maturation of the fruit and upon induction of sunscald. Superoxide dismutase (SOD) activity passed through a minimum at the mature-green and breaker stages of ripening and availability of zinc and copper did not appear to be a limiting factor in the synthesis of the enzyme. Iron levels were maximal and total carotenoid concentrations were lowest during the same mature-green and breaker stages of maturation, while chlorophyll was starting to decrease but was still present in large amounts. Peroxidase activity decreased steadily during ripening. Artificial induction of tolerance to photodynamic damage by controlled heat treatment was accompanied by an increase in SOD activity, while carotenoid levels and peroxidase activity did not change. These findings support the thesis that the previously reported susceptibility of tomatoes to photodynamic damage, i.e. sunscald, during the mature-green and breaker stages of maturation is related to enhanced formation of superoxide ions, at a time when chloroplast structure begins to break down. SOD, by scavenging the superoxide, appears to supplement the protective action of carotenoids against photo-oxidative injury.     

Contribution of the shunt pathway of mevalonate metabolism to the regulation of cholesterol synthesis in rat liver

The modulation of the shunt pathway of mevalonate metabolism (Edmond, J., and Popják, G. (1974) J. Biol. Chem. 249, 66-71) has been studied in livers from fed, starved, and diabetic rats perfused with a physiological concentration (300 nM) of [5-14C] + [5-3H]mevalonate. Shunt activity was measured by (i) production of 14CO2 (corrected for loss of label by exchange reactions) and (ii) production of 3H2O. Contribution of exogenous mevalonate to total mevalonate production (0.06-0.11%) was assessed in parallel experiments by the incorporation of 3H2O into sterols. Inhibition of non-saponifiable lipid synthesis by starvation and diabetes is not associated with an inhibition of mevalonate production but with a major increase in shunting (7-34%) of sterol-bound mevalonate. The shunt pathway of mevalonate metabolism appears to participate in the regulation of cholesterol synthesis.     

A near-infrared method for studying hydration changes in aqueous solution: Illustration with protease reactions and protein denaturation

Proteins undergoing protease reactions, heat denaturation, or interactions with sodium dodecyl sulfate (SDS) were used to demonstrate the effectiveness of a near-infrared method for the quantitative study of changes in hydration or water binding during such processes. The spectra of different proteins showed that the liberation of $\text{COO}{}^{\mathrm{?}}\text{and NH}{}_3{}^{\mathrm{+}}$ groups during a protease reaction is associated with a large increase in hydration and excluded volume. On the basis of experiments with model compounds, other spectral changes, including development of continuum absorbance between 1.55 and 1.85 μm and a band with a peak near 2.1 μm, were also attributed to the liberation of these groups. After heat denaturation or in the presence of SDS, the rate of proteolytic hydrolysis was markedly increased, consistent with the view that some preliminary denaturation is necessary for protease activity. The validity of the hydration changes calculated for protease reactions was supported by model studies with l-lysine, and with poly-l-lysine before and after hydrolysis. The near-infrared spectrum of the protein substrate with no added protease was largely unaffected by heat treatment alone, indicating that the hydration as such was not changed to a large extent by the structural modifications of denaturation. In contrast to the protease reaction, the interactions between SDS and the proteins resulted in a decrease in hydration. Results of this paper are compared with those obtained from other methods. Some unique advantages of the near-infrared method for the study of hydration changes during reactions in aqueous solution are described.