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Plant Physiology 94:1449-1455 (1990)
© 1990 American Society of Plant Biologists

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Metabolism and Enzymology

Polyamine Metabolism in Ripening Tomato Fruit 1

I. Identification of Metabolites of Putrescine and Spermidine

Rajeev Rastogi and Peter J. Davies

Section of Plant Biology, Cornell University, Ithaca, New York 14853

The metabolism of [1,4-14C]putrescine and [terminal methylene-3H]spermidine was studied in the fruit pericarp (breaker stage) discs of tomato (Lycopersicon esculentum Mill.) cv Rutgers, and the metabolites identified by high performance liquid chromatography and gas chromatography-mass spectrometry. The metabolism of both putrescine and spermidine was relatively slow; in 24 hours about 25% of each amine was metabolized. The 14C label from putrescine was incorporated into spermidine, {gamma}-aminobutyric acid (GABA), glutamic acid, and a polar fraction eluting with sugars and organic acids. In the presence of gabaculine, a specific inhibitor of GABA:pyruvate transaminase, the label going into glutamic acid, sugars and organic acids decreased by 80% while that in GABA increased about twofold, indicating that the transamination reaction is probably a major fate of GABA produced from putrescine in vivo. [3H]Spermidine was catabolized into putrescine and {beta}-alanine. The conversion of putrescine into GABA, and that of spermidine into putrescine, suggests the presence of polyamine oxidizing enzymes in tomato pericarp tissues. The possible pathways of putrescine and spermidine metabolism are discussed.

1 Supported by grants from Herman Frasch Foundation and Cornell University Biotechnology Program to P. J. D.




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A. Tassoni, C. B. Watkins, and P. J. Davies
Inhibition of the ethylene response by 1-MCP in tomato suggests that polyamines are not involved in delaying ripening, but may moderate the rate of ripening or over-ripening
J. Exp. Bot., September 1, 2006; 57(12): 3313 - 3325.
[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Society of Plant Biologists