Diapause embryos of the animal extremophile Artemia franciscana, a crustacean, are metabolically dormant and exceptionally tolerant to stressors such as heat and anoxia, characteristics thought to depend on the protective activity of molecular chaperones. RNAi methodology was developed and used to knock down individual molecular chaperones which are normally up-regulated during Artemia diapause. DsRNA and siRNAs injected into females were effective in knocking down proteins in embryos into the fifth release. Five proteins were knocked down including the ?-crystallin related small heat shock proteins (sHsps) p26, ArHsp21 and ArHsp22, artemin, a species-specific chaperone as well as p8 a transcription co-factor. The individual sHsps, artemin and p8 exhibited different roles during cyst development and diapause with only some of these proteins contributing to stress tolerance. p26, for example, enhances stress resistance in Artemia embryos, facilitates embryo development and prevents diapause termination indicated by spontaneous hatching. ArHsp21, another ?-crystallin type small heat shock protein contributes only slightly to freezing and desiccation stress and is not protective during heat stress. DsRNA specific to ArHsp22 is lethal to both male and female adults. Artemin contributes to stress tolerance but to a lesser extent than p26. Artemin also extended the period of time over which cysts were released. Cysts that did not contain p8 were also less stress resistant than those that did contain p8 and hatched upon release 10% for the time, suggesting an important role in diapause. By revealing separate and novel roles for molecular chaperones this work contributes substantially to our understanding of diapause, an important, phylogenetically widespread developmental process.

Chaperone proteins are essential components in the maintenance and turnover of the proteome. Many chaperones play integral functions in the folding and unfolding of cellular substrates under many conditions, including heat stress. Most chaperones can be characterized into two categories; the typical ATP dependent chaperones and the ATP independent chaperones. One ATP independent chaperone class it the Small Heat Shock Proteins (sHSPs), which as molecular life vests and are thought to protect misfolding proteins from irreversible aggregation. One such organism, the cyanobacterium Synechocystis sp. PCC 6803, is an excellent model for the study and understanding of these proteins and their functions in vivo. The genome of Synechocystis encodes only one sHSP, Hsp16.6, and it has be shown to be essential for acquired thermotolerance. Two mutant derivatives of Hsp16.6 with single amino acid substitutions in the N-terminal arm (L9P and E25K) have loss-of-function phenotypes similar to knock out strains, but each has very different biochemical properties. The mutant L9P has an inability to interact with putative substrates during heat stress in vivo, while the mutant E25K appears unable to release substrates. Using a directed evolution approach, suppressors have been isolated that recover the lost thermotolerance of their respective parent strains, either L9P (16 suppressors) or E25K (10 suppressors). Illumina sequencing and comparative genomics have been used to identify alterations in the genomes of the suppressor strains in order to define genetic circuits involved in thermotolerance.

Small Heat Shock Proteins (sHSP) are critical molecular chaperones that function to maintain protein homeostasis (proteostasis) and prevent the aggregation of other proteins during cellular stress. Any disruption in the process of proteostasis can lead to prevalent diseases ranging from cancer and cataract to cardiovascular and Alzheimer's disease. CryAB (αB-crystallin, HspB5) is one of ten known human sHSP that is abundant in the lens, skeletal, and cardiac muscle. This protein is required for cardiac function and muscle cell integrity. When the cell experiences physiological stress, including heat shock, CryAB moves to the cytoskeleton to act as a chaperone and prevent aggregation of its protein clientele. This research is designed to investigate the molecular role of CryAB in cell proteostasis through the identification of putative protein clientele and chaperone activity analysis. We have identified over twenty CryAB-binding partners through combined yeast two-hybrid (Y2H) and co-purification approaches, including interactions with myofibril proteins. Previously reported disease-associated CryAB missense variants were analyzed in comparison to wild type CryAB through Y2H binding assays. The characterization of the similarities and differences in binding specificities of these variants provide a foundation to better understand the chaperone pathways of CryAB and how these changes in molecular function result in the development of disparate diseases such as cataract, cancer, and various myopathies.

β-Glucosidase (β-D-glucoside glucohydrolase, EC 3.2.1.21) catalyzes the hydrolysis of aryl and alkyl β-D-glucosides as well as glucosides with a carbohydrate moiety such as cellobiose and other beta-linked oligosaccharides. In maize (Zea mays L.), β-glucosidase exists as 120 kD homodimers, but also forms high-molecular-weight (HMW) aggregates in certain maize inbreds (nulls). In this study we show that the null β-glucosidase phenotype is caused by the formation of HMW enzyme aggregates (>1.5 X 10⁶ Daltons), caused by a β-glucosidase aggregating factor (BGAF). BGAF is a 32 kD protein that binds specifically to β-glucosidase and renders it insoluble during extraction. The data unequivocally demonstrate that BGAF is solely responsible for β-glucosidase aggregation and insolubility, and thus, the apparent null phenotype. Additionally, I have isolated the cDNA encoding BGAF and have identified BGAF as a member of the small heat-shock protein (sHsp) family. Interestingly, BGAF binds to both maize β-glucosidase isozymes (Glu1 and Glu2), but does not bind to their sorghum homolog Dhurrinase-1 (Dhr1; Sorghum beta-glucosidase), that shares 70% sequence identity with Glu1 and Glu2. Therefore, these proteins provide an excellent system to study functional differences at nonconserved residues and elucidate the mechanism of enzyme aggregation and insolubility. By examining the behavior of β-glucosidase chimeras in binding assays, I demonstrate that BGAF binding is conformation dependent, highly specific, and reminiscent of antigen-antibody interactions. Additionally, I have identified two disparate polypeptide segments in the primary structure of the maize beta-glucosidase isozyme Glu1 that form a BGAF binding site in the tertiary structure of the enzyme. / Master of Science

O. oeni est une bactérie lactique responsable de la fermentation malolactique des vins. Un des mécanismes impliqués dans la survie de O. oeni dans ce milieu requière la synthèse de la protéine de stress de faible masse moléculaire (sHsp) Lo18. Cette sHsp exerce une activité de chaperon sur des substrats protéiques et lipidiques.Des variations de pH (5 à 9) ont permis de moduler l’oligomérisation de Lo18 in vitro et de démontrer que sa plasticité oligomérique est un élément clé pour ses activités. Des observations de la sHsp par microscopie électronique ont montré que Lo18 s’organise à pH 5 en un 16-mère composé de deux anneaux superposés ayant comme structure de base probable un dimère.La réponse adaptative de O. oeni a également été caractérisée suite à des stress fluidifiant sa membrane plasmique. Une étude transcriptomique a révélé une augmentation du taux de transcrits pour des gènes dont les produits interviennent dans la biosynthèse des acides gras membranaires saturés et insaturés lors d’un stress à l’alcool benzylique. Des approches physiologique, moléculaire et structurale ont permis de proposer un modèle décrivant l’action chronologique de Lo18 en lien avec ses deux activités de chaperon en réponse à un stress éthanol. Dès l’application du stress, Lo18 est fortement synthétisée et agit préférentiellement à la membrane sous une forme quaternaire simplifiée. O. oeni modifie alors sa composition en acides gras membranaires, affectant ainsi l’affinité de Lo18 pour la membrane ainsi que ses activités.Les résultats obtenus permettent non seulement, de mieux comprendre le fonctionnement et le rôle de Lo18 dans la réponse au stress de O. oeni mais aussi de mettre en exergue les mécanismes d’adaptation préservant l’intégrité de sa membrane cellulaire, élément essentiel dans la survie et la performance des ferments malolactiques dans le vin / Oenococcus oeni is a lactic acid bacterium which is able to perform malolactic fermentation in wine. The synthesis of the small heat-shock protein (sHsp) Lo18 is one of the mechanisms involved in O. oeni survival in wine. Lo18 possess a chaperone activity on both protein and lipid substrates. pH variations in the range 5-9 were used to modulated Lo18 oligomerization in vitro and indicated that oligomer plasticity is essential for its activities. Electron microscopy studies showed that Lo18 is organised in a double-ring of stacked octamers to form a 16-mer structure at pH 5. The dimer observed at basic pH is thought to be the building block leading to oligomerization.The adaptive response of O. oeni to stress fluidizing its cytoplasmic membrane was also investigated. A transcriptomic study indicated an increase of the transcript level of genes involved in biosynthesis of saturated and unsaturated membrane fatty acids during benzylalcohol stress. On the basis of physiological, molecular and structural approaches, a model describing the first steps of O. oeni response to ethanol stress was proposed. In the early steps of the stress, Lo18 is synthesised and addressed to the membrane under a simplified structure. During the course of adaptation to the presence of ethanol, changes of the phospholipids content occur. This affects Lo18 activities and its affinity for O. oeni membrane.The results allow us to better understand the activities and the role of Lo18 in stress response of O. oeni and highlight the mechanisms involved in the maintenance of membrane integrity, a crucial event for malolactic starter performance in wine

O. oeni est responsable de la fermentation malolactique des vins. Elle doit en permanence s’adapter aux fluctuations physico-chimiques de son environnement. La production de protéines Hsp constitue un mécanisme majeur d’adaptation de la bactérie à son environnement. Chez O. oeni, la protéine CtsR est l’unique régulateur identifié à ce jour des gènes hsp. Ce manuscrit aborde la caractérisation des mécanismes de régulation de la réponse au stress chez O. oeni. Une partie de ce travail a consisté à développer un nouvel outil d’expression de gènes chez O. oeni. Cet outil a permis l’étude de la fonction in vivo du gène hsp18 par une technique de modulation de l’expression de gènes par synthèse d’ARN antisens (ARNas). La production d’ARNas ciblant l’ARN messager du gène hsp18 entraîne une diminution du taux protéique de Lo18 et induit une perte de cultivabilité en conditions de stress. Ces résultats montrent, pour la 1ère fois in vivo, l’implication de Lo18 dans la thermotolérance et l’acidotolérance de O. oeni. Cette même approche appliquée au gène ctsR a induit une perte de cultivabilité en conditions de stress confirmant le rôle clef du locus ctsR dans la réponse au stress de O. oeni. Les mécanismes de régulation de l’activité de CtsR ont été appréhendés par complémentation d’un mutant ctsR déficient de B. subtilis via l’expression de ctsR de O. oeni. Des tests de thermoinduction mettent en évidence la thermosensibilité du CtsR de O. oeni dont l’activité est levée à une température inférieure à 33°C. Le pSIPSYN est un outil prometteur valorisé au cours de ce travail par une étude évaluant l’impact de deux estérases de O. oeni, EstA2 et EstA7 sur le profil aromatique du vin. / O. oeni is responsible for wine malolactic fermentation. As any organism, O. oeni tries to adapt its physiology to environmental fluctuations by producing Hsp proteins encoded by the hsp genes. In O. oeni, CtsR is currently the only regulator of hsp genes. As an alternative to the lack of genetic tool, with the goal of understanding the mechanisms of O. oeni stress response, we developed a new expression vector, the pSIPSYN, to produce antisense RNA targeting of hsp18 mRNA. The synthesis of hsp18 asRNA leads to the decrease in the protein level of Lo18 and induced a loss of cultivability after heat or acid shock showing for the first time in vivo involvement of Lo18 in thermotolerance and acidotolerance in O. oeni. The O. oeni ability of the membrane fluidity restoration of after ethanol stress was strongly affected in the presence of asRNAof hsp18 gene. Then, the ctsR function in O. oeni was investigated with this new genetic tool. Inhibition of the ctsR expression by asRNA approach induced a loss of cultivability after heat or acid shock confirming the key role of ctsR locus in the O. oeni stress response. B. subtilis was used to characterize the regulation of CtsR activity. The ctsR gene of O. oeni was expressed to complement a B. subtilis ctsR-deficient strain and restore the wild-type phenotype. Thermoinduction tests performed to understand the thermosensibility of CtsR showed that O. oeni CtsR is a specific thermosensor inactivated at a temperature threshold below 33°C. The pSIPSYN is a promising tool valorized in this work through an oenological study by evaluating of the impact of O. oeni two esterases, and EstA2 EstA7 on wine ester profile.

La microscopie à force atomique (AFM) permet de visualiser la topographie d’échantillons organiqueset inorganiques à l’échelle atomique. Les innovations les plus récentes offrent désormais la possibilitéd’accéder aux propriétés nano-mécaniques des échantillons (élasticité, adhésion…). Son panel defonctionnalités permet de pallier aux besoins des nanotechnologies, tant dans les domaines de laphysique, de la chimie que de la biologie.Cependant, les besoins nécessaires à la compréhension des processus biologiques imposent aumicroscope à force atomique des vitesses d’acquisitions rapides, inférieures à la seconde par image. Leséquipements classiques n’offrent pas cette possibilité. C’est pour s’affranchir de ce verrou technologique,pour l’étude dynamique, qu’un prototype de microscope à force atomique à haute-vitesse a étédéveloppé (HS-AFM) en partenariat avec l’équipe du Professeur T. Ando à l’Université de Kanazawa(Japon). Il permet d’atteindre des vitesses de balayage identiques aux vitesses vidéos : 25-50 images/s, enmilieu liquide. Le dispositif est en perpétuelle amélioration : nouvelle boucle d’asservissement, domainesde balayage augmentés. La haute résolution est, quant à elle, assurée par des leviers miniaturisés munisde sur-pointes en carbone. Parallèlement à l’innovation du microscope en lui-même, des modulescomplémentaires ont été développés : module pousse seringue et module chauffant.Le potentiel de ce prototype, développé dans le cadre d’un programme ANR PNANO 2008 HSnanobio-Imaging, a été montré via l’étude d’une petite protéine de choc thermique : la protéine sHspLo18. Cette protéine, issue de la bactérie lactique Oenococcus oeni, offrait la possibilité d’étudier deschangements de degrés d’oligomérisation en fonction du pH, ainsi que le rôle chaperon et lipochaperonen cas de stress environnemental d’autres complexes biologiques. L’utilisation des techniques demicroscopie couplée à des études biochimiques sur ce modèle protéique a permis d’appréhender l’effetdes surfaces sur l’adsorption et la dynamique des complexes biologiques. L’interaction protéine – surfacea pu être approchée et s’avère utile au développement des capteurs à protéines / The atomic force microscopy (AFM) gives access to the topography of organic and inorganic samplesat the atomic scale. The latest innovations offer the possiblity to understand the sample nano-mechanicalproperties (elasticity, adhesion...). Its feature set allows overcoming the demands of nanotechnology,both in the fields of physics, chemistry and biology.However, understanding biological processes require faster acquisitions for the atomic forcemicroscopy, less than a second per frame. As conventional equipment does not offer the possibility toovercome the constraint of time for dynamical studies, a prototype of high-speed atomic forcemicroscope (HS-AFM) was developed in partnership with Professor T. Ando group of Kanazawa University(Japan). It can reach scanning video speed: 25-50 frames/s in a liquid medium. The device is beingconstantly improved: new feedback control, larger scanning sizes. The resolution is provided byminiaturized cantilevers with carbon EBD-tips. In parallel to innovative modules on the microscope, addonshave been developed: syringe pump and heating modules.The potential of the prototype, developed within the framework of the program ANR PNANO 2008HS-nanobio-Imaging, has been shown through the study of a small heat shock protein: the protein sHspLo18. This protein, from the lactic acid bacterium Oenococcus oeni, offered the possibility of a variouschanges of oligomerization degrees according to the pH, and also the chaperone and lipochaperon activityof protein under the influence of an environmental stress. The use of these techniques of microscopiescoupled with biochemical studies on this proteic model allowed to dread the effect of surfaces on theadsorption and the dynamics of biological complexes. The interaction protein – surface coulb be toapprehend and proves to be useful for the development of protein sensors developed in the laboratory

La bactérie lactique Oenococcus oeni qui fait partie de la flore d’intérêt du vin, est responsable de la fermentation malolactique. Au cours de son développement dans le vin, Oenococcus oeni est confronté à des conditions physicochimiques drastiques (présence d’éthanol, pH 3,5, basse température, présence de composés soufrés, …). Sa capacité à s’adapter à ces conditions défavorables en fait un bon modèle d’étude de la réponse à de multiples stress chez les bactéries lactiques (Guzzo et al., 2000). L’un des mécanismes de résistance d’O. oeni fait intervenir une protéine de choc thermique de faible masse moléculaire ou sHsp (small Heat shock protein) nommée Lo18. La protéine Lo18 possède une activité de chaperon ATP-indépendante. C'est-à-dire que son association avec une protéine en cours de dénaturation permet de protéger la protéine et d’empêcher son agrégation. De plus elle est capable de s’associer avec les bicouches lipidiques et de stabiliser la structure lipidique.Les sHsp se caractérisent par la présence d’une région d’environ 90 acides aminés appelée α-cristallin impliquée dans l’activité de chaperon moléculaire in vitro. En général, les extrémités N- et C- terminales jouent un rôle essentiel dans le processus d’oligomérisation qui est nécessaire à l’activité chaperon. Dans l’optique d’étudier la relation entre la structure et la fonction de la sHsp Lo18, son activité et son oligomérisation ont été caractérisées à différents pH. Les résultats ont montré que le pH influe sur l’oligomérisation de Lo18 et également son activité de chaperon moléculaire. Des protéines Lo18 modifiées dans le domaine α-cristallin ont également été caractérisées. Elles ont permis de démontrer qu’une substitution d’acide aminé dans ce domaine altère l’activité de Lo18. Enfin des formes tronquées de Lo18 pour ses deux portions N- et C- terminales ont été construites, surproduites chez Escherichia coli, puis purifiées par chromatographie d’affinité hydrophobe.La capacité de Lo18 à empêcher l’agrégation des protéines et à stabiliser les membranes lipidiques nous a conduit à tester l’impact de Lo18 d’une part sur la surproduction in vivo chez Escherichia coli de protéines hétérologues d’intérêt, et d’autre part sur la formation d’un caillé laitier riche en caséine et lipides.La surproduction hétérologue de protéines chez E. coli est utilisée pour produire de grandes quantités de protéines à faibles couts. Cependant cette production n’est pas toujours efficace car l’accumulation d’une même protéine dans la cellule de la bactérie conduit souvent à son agrégation et à sa dégradation. Il apparait nécessaire de développer des systèmes permettant d’améliorer la solubilité des protéines surproduites chez E. coli. Nous avons donc testé les potentialités de Lo18 dans ce système, et montré une augmentation de la solubilité de protéines d’intérêt coproduites avec la sHsp Lo18 et/ou la Hsp GroEL/ES.Le lait comporte quatre composants dominants : l’eau, les matières grasses, les protéines et le lactose. En technologie fromagère, la coagulation correspond à une déstabilisation de l’état micellaire des protéines majoritaires du lait: les caséines. La prise en gel est suivie d’une phase d'égouttage, la synérèse, qui correspond à la perte d’une partie du lactosérum hors du gel. Les propriétés de chaperon moléculaire de la protéine Lo18 ont permis d’influencer l’agrégation des caséines in vitro. Nous avons donc appliqué Lo18 au modèle caillé laitier et décelé des applications industrielles possibles. Nous avons notamment montré en laboratoire une accélération de la phase de prise en gel, et une accélération du processus de synérèse. En modèle fromager nous avons mis en évidence que Lo18 permet de diminuer le taux d’humidité dans les fromages de type « pâtes molles » / The lactic acid bacteria Oenococcus oeni is part of the flora of interest in wine. It is responsible for malolactic fermentation. During its development in the wine, Oenococcus oeni is facing drastic physicochemical conditions (presence of ethanol, pH 3.5, low temperature, presence of sulfuric compounds). Its ability to adapt to these conditions makes of it a good model to study the response to multiple stress in lactic acid bacteria (Guzzo et al., 2000). One mechanism of resistance of O. oeni involves a Heat shock protein (Hsp) of low molecular weight or sHsp (small Heat shock protein) called Lo18.Lo18 protein has a chaperone activity ATP-independent. It is to say that its association with a protein during denaturation can protect the protein and prevent its aggregation. In addition Lo18 is able to bind with lipid bilayers and stabilize the lipidic structure.The sHsp are characterized by the presence of a region of about 90 amino acids, called α-crystallin, involved in molecular chaperone activity in vitro. In most cases, the N-and C-termini regions play an essential role in the oligomerization process that is necessary for the chaperone activity.In order to study the relationship between structure and function of Lo18, its activity and oligomerization were characterized at different pH. The results showed that the pH affects the oligomerization of Lo18 and also its molecular chaperone activity. Lo18 modified proteins in their α-crystallin region was also characterized. They have shown that a single amino acid substitution alters the activity of Lo18. Finally truncated forms of Lo18 in its two portions N-and C-termini were constructed, overproduced in Escherichia coli and purified by hydrophobic affinity chromatography.The ability of Lo18 to prevent aggregation of proteins and stabilize lipid membranes led us to test the impact of Lo18 for heterologous overproduction in Escherichia coli, and also in the formation of a curd milk rich in casein and fat.Overproduction of heterologous proteins in E. coli is widely used to produce large amounts of protein at low cost. However, this production is not easy because the accumulation of a protein in bacteria’s cell often leads to its aggregation and degradation. It appears necessary to develop systems to improve the solubility of proteins overproduced in E. coli. We therefore tested the potential of Lo18 in this system, and showed an increase in the solubility of proteins of interest coproduced with the sHsp Lo18 and / or the Hsp system GroEL / ES.Milk has four dominant components: water, fat, protein and lactose. In cheese technology, coagulation is a destabilization of the micellar state of the major proteins of milk: the caseins. Jellyfication phase is followed by a dripping phase called syneresis, which corresponds to the loss of part of the whey out of the gel.The properties of the sHsp Lo18 influenced the aggregation of the caseins in vitro. So we applied Lo18 on the curd milk model and detected possible industrial applications. In particular, we showed in laboratory an acceleration of the jellyfication phase, and an acceleration of the syneresis. In cheese model we have shown that Lo18 is able to reduce the humidity rate in cheeses

Small Heat Shock Proteins (sHSP) are molecular chaperones that play protective roles in cell survival and have been shown to possess chaperone activity. As such, mutations in this family of proteins result in a wide variety of diseases from cancers to cardiomyopathies. The sHSPs Beta-2 (HspB2) and alpha-beta crystalline (CryAB) are two of the ten human sHSPs and are both expressed in cardiac and skeletal muscle cells. A heart that cannot properly recover or defend against stressors such as extreme heat or cold, oxidative/reductive stress, and heavy metal-induced stress will constantly struggle to maintain efficient function. Accordingly, CryAB is required for myofibril recovery from ischemia/reperfusion (I/R) and HspB2 is required I/R recovery as well as efficient cardiac ATP production. Despite these critical roles, little is known about the molecular function of these chaperones. We have identified over two hundred HspB2-binding partners through both yeast two-hybrid and copurification approaches, including interactions with myofibril and mitochondrial proteins. There is remarkable overlap between the two approaches (80%) suggesting a high confidence level in our findings. The sHSP, CryAB, only binds a subset of the HspB2 interactome, showing that the HspB2 interactome is specific to HspB2 and supporting non-redundant roles for sHSPs. We have confirmed a subset of these binding partners as HspB2 clients via in vitro chaperone activity assays. In addition, comparing the binding patterns and activity of sHSP variants in comparison to wild type can help to elucidate how variants participate in causing disease. Accordingly, we have used Y2H and in vitro chaperone activity assays to compare the disease-associated human variants R120GCryAB and A177PHspB2 to wild type and have identified differences in binding and chaperone function. These results not only provide the first molecular evidence for non-redundancy of the sHSPs, but provides a useful resource for the study of sHSPs in mitochondrial and myofibril function.

Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-11-20T13:06:11Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese - Gabriela Niemeyer Reissig.pdf: 1509915 bytes, checksum: ce98b7cd4577dd00143388d34e88b766 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-11-23T18:46:15Z (GMT) No. of bitstreams: 2 Tese - Gabriela Niemeyer Reissig.pdf: 1509915 bytes, checksum: ce98b7cd4577dd00143388d34e88b766 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-11-23T18:46:15Z (GMT). No. of bitstreams: 2 Tese - Gabriela Niemeyer Reissig.pdf: 1509915 bytes, checksum: ce98b7cd4577dd00143388d34e88b766 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2018-09-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / tomate (Solanum lycopersicum L.) é uma hortaliça de grande importância para a alimentação e para a pesquisa. É extremamente versátil, nutritivo e rico em compostos bioativos. Outrossim, é uma excelente planta modelo para estudos que envolvem o processo de amadurecimento, em especial a cv. ‘Micro-Tom’, que apresenta tamanho pequeno, ciclo de vida curto e fácil transformação. Sabe-se que as pequenas HSPs (small heat shock proteins) desempenham papel importante na tolerância a estresses de origem abiótica, que por sua vez podem levar ao dano oxidativo. A utilização de tomate cv. ‘Micro-Tom’ modificado quanto a expressão do gene que condifica a proteína MT-sHSP23.6 é uma excelente ferramenta de pesquisa para entender o seu papel como chaperona nos processos celulares em condições potencialmente estressantes. Isto posto, o presente estudo teve por objetivo investigar a resposta do sistema antioxidante enzimático e não enzimático em genótipos de tomate cv. ‘Micro-Tom’ com diferentes níveis de expressão de MT-sHSP23.6 submetidos ao déficit hídrico pré-colheita e hipóxia pós-colheita. Foram utilizados frutos de genótipos de tomate c.v ‘Micro-Tom’ tipo selvagem (WT) e com maior expressão do gene que codifica a proteína MT-sHSP23.6 (Sense). Para o experimento do primeiro capítulo, foram colhidos frutos no estádio breaker que foram submetidos às condições de normoxia (23 ºC, escuro) e hipóxia (fluxo de nitrogênio diário de 0,0098 MPa/10 minutos, 23 ºC, escuro) por 5 e 8 dias, respectivamente. Para o experimento do segundo capítulo, foram utilizados frutos no estádio breaker, oriundos plantas que foram submetidas a tratamentos sob irrigação normal e sob déficit hidrico (8 dias de suspensão). Após a colheita, os frutos foram submetidos a condição de hipóxia similar a do primeiro experimento. Em ambos os estudos foi avaliada a tonalidade de cor dos frutos (Hueº), bem como as enzimas do sistema antioxidante enzimático, espécies reativas de oxigênio, sistema antioxidante não-enzimático e a atividade antioxidante. No primeiro experimento, constatou-se que as enzimas antioxidantes apresentaram maior atividade no período de hipóxia para os frutos do genótipo Sense em comparação aos WT. Também apresentaram menor concentração de ânion superóxido, tanto sob condições de normoxia quanto hipóxia. Quanto aos antioxidantes não enzimáticos analisados, destaque para o maior acúmulo de compostos fenólicos no período pós-hipóxia e ácido L-ascórbico no período de hipóxia para o genótipo Sense. Durante o período de hipóxia, o genótipo Sense apresentou a maior atividade antioxidante. Já no segundo experimento, observou-se que o déficit hídrico promoveu um maior acúmulo de compostos do sistema antioxidante não enzimático, como os compostos fenólicos totais e ácido ascórbico. Também se observou que algumas vezes, em especial no período de hipóxia, a influência de uma maior expressão de MT-sHSP23.6 superou a do déficit hídrico. Os resultados obtidos nos dois experimentos demonstraram que uma maior expressão do gene que codifica a proteína MT-sHSP23.6 influencia positivamente o sistema antioxidante de frutos de tomate submetidos ao déficit hídrico pré-colheita e hipóxia pós-colheita, através do aumento da atividade de enzimas antioxidantes e 8 acúmulo de compostos antioxidantes, evidenciando que estas proteínas podem estar relacionadas aos mecanismos de tolêrancia das plantas à diferentes fatores abióticos de estresse. / Tomato (Solanum lycopersicum L.) is a horticultural crop of pivotal importance for human nutrition and research. Tomato fruits are extremely versatile, nutritious and rich in bioactive compounds. It is also an excellent plant model for studies involving ripening, especially cv. 'Micro-Tom', which features small size, short life cycle, and easy transformation. It is well known that sHSPs (small heat shock proteins) play an important role in tolerance to abiotic stresses which can lead to oxidative damage. Genetically transformed 'Micro-Tom' plants with different expression levels of MT-sHSP23.6 are an excellent research tool to understand its role as a chaperone in cellular processes under potentially stressful conditions. Therefore, the present study aimed to investigate the role of the MT-sHSP23.6 protein in the enzymatic and non-enzymatic antioxidant system of 'Micro-Tom' tomato fruits subjected to pre-harvest water deficit and post-harvest hypoxia. Fruits of 'Micro-Tom' tomato wild type (WT) and with higher expression of the gene coding for the protein MT-sHSP23.6 (Sense) genotypes were used. For the experiment of the first chapter, fruits were harvested at the breaker stage and subjected to normoxia (23 °C, dark) and hypoxia (daily nitrogen flow of 0.0098 Mpa/10 minutes, 23 °C, dark) storage for 5 and 8 days, respectively. For the experiment of the second chapter, fruits were used in the breaker stage, from plants that underwent treatments under normal irrigation and under water deficit (8 days of suspension). After harvest, the fruits were subjected to hypoxia conditions similar to those of the first experiment. In both studies the color tone of the fruits (Hue°) was evaluated, as well as the components of the enzymatic antioxidant system, reactive oxygen species, non-enzymatic antioxidant system and antioxidant activity. In the first experiment, it was found that the antioxidant enzymes presented higher activity in the period of hypoxia for the fruits of the Sense genotype in comparison to the WT. They also presented lower concentration of superoxide anion, both under normoxia and hypoxia storage. Regarding non-enzymatic antioxidants, the highest accumulation of phenolic compounds in the post-hypoxia period and L-ascorbic acid in the period of hypoxia for the Sense genotype was the most significant. During hypoxia period, the Sense genotype had the highest antioxidant activity. In the second experiment, it was observed that the water deficit promoted a greater accumulation of compounds of the non-enzymatic antioxidant system, such as total phenolic compounds and L-ascorbic acid. It has also been observed that sometimes, especially in the period of hypoxia, the influence of a higher expression of MT-sHSP23.6 surpassed that of the water deficit. The results obtained in the two experiments demonstrated that a higher expression of the gene coding for the MT-sHSP23.6 protein positively influences the antioxidant system of tomato fruits subjected to pre-harvest water deficit and post-harvest hypoxia, by increasing the activity of antioxidant enzymes and accumulation of antioxidant compounds, evidencing that these proteins may be related to the mechanisms of plant tolerance to different abiotic stress factors.