HIGH HYDROSTATIC PRESSURE INDUCES SYNTHESIS OF HEAT-SHOCK PROTEINS AND TREHALOSE-6-PHOSPHATE SYNTHASE IN Anastrepha ludens LARVAE

Authors

  • Manuel A. Vargas-Ortiz,

    1. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo, Col. Formando Hogar, Veracruz, Ver. México
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  • Rodolfo Quintana-Castro,

    1. Facultad de Bioanálisis-Veracruz, Universidad Veracruzana, Carmen Serdan, Veracruz, Ver. México
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  • Rosa M. Oliart-Ros,

    1. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo, Col. Formando Hogar, Veracruz, Ver. México
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  • Javier De la Cruz-Medina,

    1. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo, Col. Formando Hogar, Veracruz, Ver. México
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  • José A. Ramírez de León,

    1. Centro de Excelencia, Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas, Victoria, México
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  • Hugo S. Garcia

    Corresponding author
    1. Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo, Col. Formando Hogar, Veracruz, Ver. México
    • Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo, Col. Formando Hogar, Veracruz, Ver. México
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  • Grant sponsor: PROMEP (Mexico).

Correspondence to: H. S. Garcia, Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz. M.A. de Quevedo No. 2779, Col. Formando Hogar, Veracruz, Ver. 91897 México. E-mail: hsgarcia@itver.edu.mx

Abstract

The Mexican fruit fly (Anastrepha ludens) is responsible for losses of up to 25% of crops such as mango and citrus fruits in Central America and México. The larval life cycle of A. ludens comprises three stages with a duration ranging from 3 to 8 days. Because of the damage caused by A. ludens, several methods of control have been studied and implemented. High hydrostatic pressures (HHP) are currently applied to foods and it is now proposed to be employed to inactivate eggs and larvae of A. ludens. Originally HHP was designed to inactivate microorganisms, since it exerts marked effects on cell morphology, and can affect enzymatic reactions and genetic mechanisms of microbial cells, with no major changes altering the sensory or nutritional quality of the foodstuff. In this study, A. ludens in two larval stages (5- and 8-day-old) were subjected to HHP treatments. The biochemical response of the larvae of A. ludens was dependent on their stage of development. The third larval stage (L3) developed a better protection mechanism based on the synthesis of stress proteins or heat-shock proteins (HSPs) and the enzyme trehalose-6-phosphate synthase, which are linked and possibly act together to achieve greater survivability to stress caused by hydrostatic pressure.

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