Proteomics analysis of peroxisomes from pepper fruits: Functional analysis of antioxidant peroxisomal enzymes

Pepper (Capsicum annuum L.) is the second worldwide consumed vegetable and is characterized by its high levels of vitamin C (ascorbic acid), vitamin A (pro-carotene) and calcium. Mature pepper fruits are also rich in carotenoids, which are compounds with antioxidant and anticancinogenic capacity, and contain high concentrations of antioxidant phenolic compounds. The benefit of all these compounds to human health is well documented by numerous studies. However, little is know about how and why these compou nds are produced. This knowledge is prerequisite to ultimately be able to increase the concentration of these compounds in crop fruits. Pepper serves as one of the most suitable plant species for this research. This proposal focuses on the role of peroxis omes in the production of antioxidants in pepper. The PhD student from the prestigious del Rio laboratory in Spain will join the Reumann group in Stavanger to merge their complementary expertise in pepper fruit research (del Rio group) and bioinformatics and proteomics technology (Reumann group) to analyze the proteome of pepper fruit peroxisomes. The research data will help translate valuable knowledge from the model plant Arabidopsis thaliana to crops such as pepper and later tomato. Notably, tomato is one of the major crops produced in Norwegian greenhouses. An optimization of their antioxidant content has been the goal of Norwegian breeding programs and research for many years.