Figure 5.

Isoenzymatic superoxide dismutase (SOD) pattern in pericarp from fruits of four pepper varieties at two ripening stages. (A) Native PAGE on 10% acrylamide gels and further in-gel SOD activity staining by the NBT reduction method; 34 μg protein per well was loaded. (B) Immunoblotting after native PAGE on 10% acrylamide gels. (C) Immunoblotting after SDS-PAGE on 12% acrylamide gels. In both immunoblotting assays, an antibody against Fe-SOD from pepper fruits (dilution 1:5000) was used. In panel B, the mobility of the detected bands was similar to the one observed for Fe-SOD in panel A. The monomeric molecular size of the cross-reacting bands (23 kDa) is indicated on the left in panel C. Data are representative of at least three independent experiments where different samples from each variety and ripening stage were used. G, green fruits. R, red fruits.