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Resumen del trabajo presentado al 3rd International Workshop on Industrial Biotechnology (IWIB), celebrado en la University of Sfax (Túnez) del 23 al 24 de abril de 2012., Olive seeds contain large amounts of seed storage proteins characterized as globulins of the 11S type, similar to legumins. Legumins are relevant proteins for living processes in plants. The presence of SSPs of the 11S type has been detected in several solid residues produced by oil industries. As a first step to analyze the potential of these proteins like carbon and nitrogen sources for animal feeding, we have investigated the protein profiles of whole seeds (product obtained by de-stoning fruits in a olive processing industry). Analysis of the protein profiles revealed the presence of a large amount of 11S proteins in the whole seed, which was confirmed by immunoblotting. The experiments were performed under denaturing, non-reducing conditions (which revealed the presence of two precursors Pre1 and Pre2, of 47.5 y 41 kDa) and under denaturing, reducing conditions (which are able to resolve 5 peptides p1 to p5, with sizes of 20, 22.4, 23.5, 27 y 30 kDa). Similar analysis of the protein extracts from whole seed after trypsinolysis and pepsinolysis, displayed that both the precursors Pre1 and Pre2 and the peptides p1 to p5 are practically degraded in a short period of time. The action of the enzymes also produced a degradation of the 11S proteins accumulated in protein bodies in the olive endosperm which was visible by using histological techniques., This study was supported by ERDF-cofinanced grants P2010-AGR6274 and P2011- CVI-7487 from Consejería de Ciencia y Tecnología, Junta de Andalucía. Spain.

Resumen del trabajo presentado a las IV Jornadas Internacionales de la Aceituna de Mesa, celebradas en España en febrero de 2012., [ES] La industria de elaboración de aceituna de mesa genera importantes cantidades de hueso de aceituna. Las semillas del olivo contienen grandes cantidades proteínas y lipidos en los tejidos de reserva que las integran, especialmente en el cctiledón y el endospermo. Uno de estos componentes proteicos mayoritarios de las semillas son las proteínas de almacenamiento de semillas 11S de tipo leguminas. así como oleosinas, legumainas, caleosinas y enzimas de las distintas rutas biosintéticas y degradativas. Actualmente estamos realizando estudios destinados a caracterizar en detalle la organización tisular de la semilla del olivo, así como la composición proteica y lipídica de sus distintos tejidos tanto en la aceituna madura como durante el desarrollo del fruto, y en el fruto maduro de distintos cultivares. Esta linea de trabajo incluye estudios aplicados para estimar el uso potencial de estos componentes como valor añadido del hueso, por ejemplo para su uso en alimentación animal., [EN] The industry of table olive elaboration generales relevan! amounts of olive stones. Olive seeds contain high protein and lipid contents in their tissues, especially in the cotyledons and the endosperm. One of the majar protein components of !he olive seeds corresponds to 11 S storage proteins of "legumin" type. as well as oleosins, legumains, caleosins and enzymes involved in different biosynthetic and degradation pathways. We are currently investigating in detall the tissue organization of the olive seeds as well as the protein and lipid components of their difierent tissues both at maturity and during fruit development, and in the mature seeds of difierent cultivars. This research includes applied studies to estímate the potential use of these components as an additional value for the stones, for example in animal nutrition., Investigación cofinanciada con fondos FEDER (proyectos BFU2011-22779, P2010-AGR6274 y P2011-CVI-7487).

Trabajo presentado a las III Jornadas Nacionales del grupo de Horticultura de la SECH, celebradas en Sevilla el 6 y 7 de octubre de 2011.

Resumen de la comunicación presentada al XV Simposio Científico-Técnico del aceite de oliva (Expoliva 2011) celebrado en Jaén (España) del 11 al 13 de Mayo de 2011.