Computational Characterization of Proteins Involved in Banana () Ripening

ABSTRACT

In fact, Banana contains a high level of easily digestible natural sugars in both their fresh and dried forms, which it releases quickly in the blood stream. It has an immense nutritional value and medicinal properties apart from being an effective face pack. Any edible part of the plant, be it fruit, flower or stem, provides energy, vitamins and minerals. Cholesterol and fat content is minimal. Banana has the ability to correct acidity, gastritis and peptic ulcer. It is claimed that banana stimulates mucus production by stomach lining. Research shows that bananas contain certain enzyme inhibitors which are reported to be effective in controlling blood pressure in hypertensive people. Bananas are harvested when still green in order to better withstand transportation and to slow down the natural ripening process because of several weeks travel from the production areas to the end markets. There are a number of enzymes involved in the ripening process. The present work is principally aimed to computational study of these enzymes in view of understanding the ripening mechanism. The domains (conserved, 3- dimension region) of the specific enzymes, are identified using a computational tool, CDART (Conserved Domain Architecture Retrieval Tool). As a consequence, Aspartate aminotransferase (AAT_Like), Glycosyl hydrolase (Glyco_Hydr) and oxoglutarate (20G_Fe) were found to be the most conserved followed by Ethylene insensitive (EIN3), GT1, DPBB & Pollen in banana ripening proteins. The data, thus, obtained provide new insights in order to understand the stage specific role of the enzyme-proteins in the ripening process.

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