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Chen W, Bi J, Wang W, Li X. Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing. Carbohydr Polym 2025; 349:123011. [PMID: 39638522 DOI: 10.1016/j.carbpol.2024.123011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2024] [Revised: 10/23/2024] [Accepted: 11/13/2024] [Indexed: 12/07/2024]
Abstract
Peach ripening accompanying by processing browning exacerbated has not been clarified in perspective of pectin fractions structural variation. This study investigated pectin fractions of water-soluble (WSP), trans-cyclohexane-1,2-diaminetetraacetic acid-soluble (CSP) and sodium carbonate-soluble (NSP) pectin in peach with different ripening times (24, 48, 72 h) and pretreatments (cold shock, CaCl2, the combination) effect on pulp browning in processing. Results showed that extended ripening time increases browning index and rate, along with increased reactive oxygen species levels, polyphenol oxidase and pectinase activities, and the structural of the pectin fractions. Thereinto, weight-average (Mw) and number-average (Mn) molecular weight of WSP increased, its linearity and branching degree decreased, while CSP and NSP showed decreases in Mw, Mn, and branching degree, but increases in linearity, rhamnogalacturonan structure proportion, and bending degree. Browning was correlated positively with Mn, Mw, rhamnogalacturonan proportion of WSP and CSP, linearity and bending degree of NSP, while negatively correlated with Mw of CSP and NSP and esterification degree and branching of all fractions. Thus, maintaining pectin polydispersity and rhamnogalacturonan branching helps protect the system from being quickly browning by compartmentalization effect of hindering the polyphenol substrates and enzymes possibly effective. This study offers insights into controlling browning through pectin fractions modulation.
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Affiliation(s)
- Weining Chen
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agri-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agri-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
| | - Wenyue Wang
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agri-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agri-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
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Teng Y, Liu T, Wang T, Dong Y, Ao D, Yang G, Cai Z. Exopolygalacturonase Production from the Novel Strain Lichtheimia sp. UV-16 and Enzyme Hydrolysis Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39688939 DOI: 10.1021/acs.jafc.4c07818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2024]
Abstract
A pectinase-producing strain, Lichtheimia sp. X-8, was isolated from the soil for the first time. Subsequently, Lichtheimia sp. UV-16, with a 1.23-fold increase in pectinase activity, was obtained via UV mutagenesis, and optimization of its liquid fermentation process boosted pectinase activity from 455.6 ± 12.7 to 3202.0 ± 82.1 U/mL. The crude enzyme was purified by salting out and anion exchange resin, with a purification ratio of 2.28-fold and a yield of 36.5%. The optimal reaction temperature for the pure enzyme was 60 °C with an optimal pH of 5.5. Thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC) confirmed that the enzyme was an exopolygalacturonase, achieving over 99% efficiency in pectin hydrolysis. Furthermore, incorporating pure enzymes into juice pulps can substantially enhance the juice yield, which makes this polygalacturonase a promising application in the beverage industry.
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Affiliation(s)
- Yuejie Teng
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Tingting Liu
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Tianxiang Wang
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Yuanyuan Dong
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Da Ao
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Guanghua Yang
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Zhiqiang Cai
- School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
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Carton C, Safran J, Lemaire A, Domon JM, Poelmans W, Beeckman T, Ramos-Martín F, Antonietti V, Sonnet P, Sahraoui ALH, Lefebvre V, Pelloux J, Pau-Roblot C. Structural and biochemical characterization of SmoPG1, an exo-polygalacturonase from Selaginella moellendorffii. Int J Biol Macromol 2024; 269:131918. [PMID: 38697418 DOI: 10.1016/j.ijbiomac.2024.131918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/22/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
Polygalacturonases (PGs) can modulate chemistry and mechanical properties of the plant cell wall through the degradation of pectins, one of its major constituents. PGs are largely used in food, beverage, textile, and paper industries to increase processes' performances. To improve the use of PGs, knowledge of their biochemical, structural and functional features is of prime importance. Our study aims at characterizing SmoPG1, a polygalacturonase from Selaginella moellendorffii, that belongs to the lycophytes. Transcription data showed that SmoPG1 was mainly expressed in S. moellendorffii shoots while phylogenetic analyses suggested that SmoPG1 is an exo-PG, which was confirmed by the biochemical characterization following its expression in heterologous system. Indeed, LC-MS/MS oligoprofiling using various pectic substrates identified galacturonic acid (GalA) as the main hydrolysis product. We found that SmoPG1 was most active on polygalacturonic acid (PGA) at pH 5, and that its activity could be modulated by different cations (Ca2+, Cu2+, Fe2+, Mg2+, Mn2+, Na2+, Zn2+). In addition, SmoPG1 was inhibited by green tea catechins, including (-)-epigallocatechin-3-gallate (EGCG). Docking analyses and MD simulations showed in detail amino acids responsible for the SmoPG1-EGCG interaction. Considering its expression yield and activity, SmoPG1 appears as a prime candidate for the industrial production of GalA.
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Affiliation(s)
- Camille Carton
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Josip Safran
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Adrien Lemaire
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Jean-Marc Domon
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Ward Poelmans
- Department of Plant Biotechnology and Bioinformatics, Ghent University, Ghent 9052, Belgium; Center for Plant Systems Biology, VIB-UGent, Ghent 9052, Belgium
| | - Tom Beeckman
- Department of Plant Biotechnology and Bioinformatics, Ghent University, Ghent 9052, Belgium; Center for Plant Systems Biology, VIB-UGent, Ghent 9052, Belgium
| | - Francisco Ramos-Martín
- Unité de Génie Enzymatique et Cellulaire UMR 7025 CNRS, Université de Picardie Jules Verne, F-80039 Amiens, France
| | - Viviane Antonietti
- Agents Infectieux, Resistance Et Chimiothérapie (AGIR), EA4294, Université de Picardie Jules Verne, UFR de Pharmacie, 1, rue des Louvels, 80037 Amiens, France
| | - Pascal Sonnet
- Agents Infectieux, Resistance Et Chimiothérapie (AGIR), EA4294, Université de Picardie Jules Verne, UFR de Pharmacie, 1, rue des Louvels, 80037 Amiens, France
| | - Anissa Lounès-Hadj Sahraoui
- Unité de Chimie Environnementale et Interactions sur le Vivant (UCEIV), Université du Littoral Côte d'Opale, 50, Rue Ferdinand Buisson, 62228 Calais Cedex, France
| | - Valérie Lefebvre
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Jérôme Pelloux
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France
| | - Corinne Pau-Roblot
- UMRT INRAE 1158 BioEcoAgro - Biologie des Plantes et Innovation, Université de Picardie Jules Verne, UFR des Sciences, 33 Rue St Leu, 80039 Amiens, France.
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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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