1
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Li S, Li Q, Qu G, Cao J, Jiang W. Fractionation and characterization of sodium carbonate-soluble fractions of cell wall pectic polysaccharides involved in the rapid mealiness of 'Hongjiangjun' apple fruit. Food Chem 2024; 455:139961. [PMID: 38850983 DOI: 10.1016/j.foodchem.2024.139961] [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: 04/01/2024] [Revised: 05/17/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
Apple flesh tends to turn mealy and textural deterioration commonly occurs during storage. The comparative investigation of three sub-fractions separated from sodium carbonate-soluble pectin (SSP) of 'Hongjiangjun' apples between crisp and mealy stages was performed to unveil the textural alterations related to mealiness. In situ immunofluorescence labelling showed that galactans declined in parenchyma cell walls during the fruit mealiness. FTIR analysis, monosaccharide compositions and structural polymers configurated that loss of rhammogalacturonan-I (RG-I) from SSP sub-fragments (SC0.0-P and S-M0.0-P) might be closely involved in the mealiness. The NMR spectroscopy revealed that loss of the substituted galactans from α-Rhap residues repeat unit in SC0.0-P constituting RG-I in crisp stage that subsequently converted to S-M0.0-P in mealy stage might be closely associated with the modifications of pectin in cell walls during mealiness. These findings provided novel evidence for understanding the underlying modifications of SSP polymers during the mealiness of 'Hongjiangjun' apples.
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Affiliation(s)
- Shihao Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, China
| | - Qianqian Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, China; Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Guiqin Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, China
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2
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Li Z, Zhao W, Wang P, Zhao S, Wang D, Zhao X. Transcriptome analysis integrated with changes in cell wall polysaccharides of different fresh-cut chili pepper cultivars during storage reveals the softening mechanism. Food Chem 2024; 452:139445. [PMID: 38728886 DOI: 10.1016/j.foodchem.2024.139445] [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: 09/19/2023] [Revised: 02/28/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Cell wall disassembly and transcriptomic changes during storage of two fresh-cut chili pepper cultivars displaying contrasting softening rates were investigated. Results showed that Hangjiao No. 2 (HJ-2) softened more rapidly than Lafeng No. 3 (LF-3). Compared with LF-3, HJ-2 had a higher content of WSP, more side chains of RG-I in three pectin fractions, and higher activities of PME, PL, and β-Gal at day-0. During storage, HJ-2 showed more markable pectin solubilization, more severe degradation in CSP and NSP, and greater loss of side chains from RG-I in three pectin fractions, which were correlated with increased activities of PG and α-L-Af. Furthermore, the higher up-regulation of PG (LOC107870605, LOC107851416) and α-L-Af (LOC107848776, LOC107856612) were screened in HJ-2. In conclusion, the different softening rate between cultivars was not only due to the fundamental differences in pectin structure but also pectin degradation regulated by related enzymes and gene expression levels.
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Affiliation(s)
- Zudi Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Wenting Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Pan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Shuang Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
| | - Xiaoyan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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3
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Wang M, Wu Y, Zhan W, Wang H, Chen M, Li T, Bai T, Jiao J, Song C, Song S, Feng J, Zheng X. The apple transcription factor MdZF-HD11 regulates fruit softening by promoting Mdβ-GAL18 expression. JOURNAL OF EXPERIMENTAL BOTANY 2024; 75:819-836. [PMID: 37936320 DOI: 10.1093/jxb/erad441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Fruit ripening and the associated softening are major determinants of fruit quality and post-harvest shelf life. Although the mechanisms underlying fruit softening have been intensively studied, there are limited reports on the regulation of fruit softening in apples (Malus domestica). Here, we identified a zinc finger homeodomain transcription factor MdZF-HD11that trans-activates the promoter of Mdβ-GAL18, which encodes a pectin-degradation enzyme associated with cell wall metabolism. Both MdZF-HD11 and Mdβ-GAL18 genes were up-regulated by exogenous ethylene treatment and repressed by 1-methylcyclopropene treatment. Further experiments revealed that MdZF-HD11 binds directly to the Mdβ-GAL18 promoter and up-regulates its transcription. Moreover, using transgenic apple fruit calli, we found that overexpression of Mdβ-GAL18 or MdZF-HD11 significantly enhanced β-galactosidase activity, and overexpression of MdZF-HD11 induced the expression of Mdβ-GAL18. We also discovered that transient overexpression of Mdβ-GAL18 or MdZF-HD11 in 'Golden Delicious' apple significantly increased the release of ethylene, reduced fruit firmness, promoted the transformation of skin color from green to yellow, and accelerated ripening and softening of the fruit. Finally, the overexpression of MdZF-HD11 in tomato also promoted fruit softening. Collectively, these results indicate that ethylene-induced MdZF-HD11 interacts with Mdβ-GAL18 to promote the post-harvest softening of apple.
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Affiliation(s)
- Miaomiao Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Yao Wu
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Wenduo Zhan
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Hao Wang
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Ming Chen
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Tongxin Li
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Tuanhui Bai
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Jian Jiao
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Chunhui Song
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Shangwei Song
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Jiancan Feng
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
| | - Xianbo Zheng
- College of Horticulture, Henan Agricultural University, Zhengzhou, China
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4
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Li S, Li Q, Cao J, Qu G, Jiang W. Comparative transcriptomic analysis provides novel insights into the difference in textural alteration between mealy and crisp apple patterns. Food Res Int 2023; 169:112941. [PMID: 37254365 DOI: 10.1016/j.foodres.2023.112941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
Mealiness is a common textural deterioration of several fruit after harvest. To unravel the underlying mechanism involved in mealiness, biochemical characterization and global transcriptomic profiling were comparatively performed between mealy 'Hongjiangjun' (HJJ) and crisp 'Fuji' apples. Sensory evaluation and SEM-based microstructure observation showed that HJJ apples appeared to be mealy in only 3 d at 23 ± 1 °C, while Fuji apples did not appear to be mealy even after 28 d of storage. Textural deterioration and ethylene burst occurred more sharply in HJJ apples than in Fuji apples during storage. The results obtained from the dimensional RNA-sequencing analysis showed that a much stronger upregulation of the transcription of genes encoding polygalacturonase (PG), pectin acetylesterase (PAE), pectinesterase (PE), β-galactosidase (GAL), α-l-arabinofuranase (AF), and expansin (EXP) was observed in the pair of mealy HJJ apples vs. harvest than in the pair of Fuji apples after 28 d vs. harvest. The gene expression of ethylene responsive factor (ERF) was found to be strongly upregulated in HJJ apples compared with Fuji apples, which may mediate the regulation of downstream genes encoding cell wall-modifying enzymes. Weighted gene co-expression network analysis showed that the transcription factors MdbHLH63 and MdERF-like, and a constructure gene of MdGAL had strong connectivity with mealiness. Validation by qRT-PCR further confirmed the main findings obtained by RNA-sequencing. The occurrence of apple mealiness involves altered expression patterns of cell wall-modifying enzymes as well as MdbHLH63 and MdERF-like, which are core genes regulating the mealiness process. The above findings provide global insight into the difference in textural alteration between mealy and crisp apple patterns.
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Affiliation(s)
- Shihao Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghuadonglu Road, Beijing 100083, PR China
| | - Qianqian Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghuadonglu Road, Beijing 100083, PR China; Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghuadonglu Road, Beijing 100083, PR China.
| | - Guiqin Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghuadonglu Road, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghuadonglu Road, Beijing 100083, PR China
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5
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Iida D, Kokawa M, Kitamura Y. Estimation of Apple Mealiness by Means of Laser Scattering Measurement. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03068-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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6
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Pan H, Li M, Liu T, Qi H. Multi-microscopy techniques combined with FT-IR spectroscopy reveals the histological and biochemical causes leading to fruit texture difference in oriental melon (Cucumis melo var. Makuwa Makino). Food Chem 2023; 402:134229. [DOI: 10.1016/j.foodchem.2022.134229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 08/29/2022] [Accepted: 09/10/2022] [Indexed: 10/14/2022]
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7
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Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104322] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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8
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Effect of air exposed storage on quality deterioration and microbial succession of traditional Sichuan Paocai. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112510] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Buergy A, Rolland-Sabaté A, Leca A, Renard CM. Apple puree's texture is independent from fruit firmness. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Zhu N, Zhao C, Wei Y, Sun C, Wu D, Chen K. Biosynthetic labeling with 3-O-propargylcaffeyl alcohol reveals in vivo cell-specific patterned lignification in loquat fruits during development and postharvest storage. HORTICULTURE RESEARCH 2021; 8:61. [PMID: 33750769 PMCID: PMC7943773 DOI: 10.1038/s41438-021-00497-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 12/24/2020] [Accepted: 01/03/2021] [Indexed: 05/31/2023]
Abstract
Lignification is a major cell wall modification that often results in the formation of sophisticated subcellular patterns during plant development or in response to environmental stresses. Precise localization of the spatiotemporal deposition of lignin is of great importance for revealing the lignification regulatory mechanism of individual cells. In loquat fruits, lignification typically increases the flesh lignin content and firmness, reducing their edibility and processing quality. However, the precise localization of the spatiotemporal active zones of lignification inside loquat fruit flesh remains poorly understood, and little is known about the contribution of patterned lignification to cell wall structure dynamics and the subsequent fruit-quality deterioration. Here, we performed an emerging bioorthogonal chemistry imaging technique to trace the in vivo patterned lignification dynamics in cells of loquat fruit flesh during development and storage. In developing fruits, lignified cells (LCs) and vascular bundles (VBs) were the zones of active lignification, and ring-like LCs deposited lignin at both the inner wall layer and the outer periphery sides. The domino effect of the generation of LCs was preliminarily visualized. In mature fruits, the newly formed lignin in the flesh of fruits during storage was specifically deposited in the corners and middle lamellae of parenchyma cells surrounding the VBs, resulting in the development of a reticular structure. Based on the findings, distinct spatiotemporal patterned lignification modes for different flesh cells in loquat fruits were proposed. These findings provide loquat lignification dynamics together with spatiotemporal data that can improve our understanding of the lignification process in planta.
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Affiliation(s)
- Nan Zhu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China
| | - Chenning Zhao
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China
| | - Yuqing Wei
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China
| | - Chongde Sun
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China.
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, 310058, Hangzhou, P. R. China
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11
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Zdunek A, Pieczywek PM, Cybulska J. The primary, secondary, and structures of higher levels of pectin polysaccharides. Compr Rev Food Sci Food Saf 2020; 20:1101-1117. [PMID: 33331080 DOI: 10.1111/1541-4337.12689] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/04/2020] [Accepted: 11/20/2020] [Indexed: 12/01/2022]
Abstract
Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process. Properties of pectin depend on the string-like structure (conformation, stiffness) of the molecules that determines their mutual interaction and with the surrounding environment. Therefore, in this review the primary, secondary, and structures of higher levels of pectin chains are discussed in relation to external factors including crosslinking mechanisms. The review shows that the primary structure of pectin is relatively well known, however, we still know little about the conformation and properties of the more realistic systems of higher orders involving side chains, functional groups, and complexes of pectin domains. In particular, there is lack of knowledge on the influence of postharvest changes and extraction method on the primary and secondary structure of pectin that would affect conformation in a given environment and assembly to higher structural levels. Exploring the above-mentioned issues will allow to improve our understanding of pectin functionality and will help to tailor new functionalities for the food industry based on natural but often biologically variable source. The review also demonstrates that atomic force microscopy is a very convenient and adequate tool for the evaluation of pectin conformation since it allows for the relatively straightforward stretching of the pectin molecule in order to measure the force-extension curve which is directly related to its stiffness or flexibility.
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Affiliation(s)
- Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
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12
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Li Q, Xu R, Fang Q, Yuan Y, Cao J, Jiang W. Analyses of microstructure and cell wall polysaccharides of flesh tissues provide insights into cultivar difference in mealy patterns developed in apple fruit. Food Chem 2020; 321:126707. [DOI: 10.1016/j.foodchem.2020.126707] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/01/2020] [Accepted: 03/27/2020] [Indexed: 12/11/2022]
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13
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Pieczywek PM, Cybulska J, Zdunek A. An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate. Int J Mol Sci 2020; 21:E4064. [PMID: 32517129 PMCID: PMC7312408 DOI: 10.3390/ijms21114064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 11/17/2022] Open
Abstract
The enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali soluble pectins (DASP) from fruit and vegetables have an interesting tendency to self-assemble into regular structures. However, the mechanism is not yet fully understood. The current study is aimed at investigating the role of neutral sugars, namely galactose, rhamnose and arabinose in the formation of the branched structure of DASP. β-galactosidase, α-L-rhamnosidase and α-L-arabinofuranosidase enzymes were used for the treatment of DASP extracted from Golden Delicious apple flesh (Malus domestica cv. Golden Delicious). The effects of the selective degradation of pectic polysaccharides after 15, 30, 60, 90 and 120 min of incubation were observed using AFM. The α-L-rhamnosidase enzyme activity on pectin extracted with Na2CO3 did not cause any visible or measurable degradation of the molecular structure. The moderate effects of β-galactosidase enzymatic treatment suggested the possible role of galactose in the branching of DASP molecules deposited on mica. Data obtained for α-L-arabinofuranosidase indicated the crucial role of arabinose in the formation and preservation of the highly branched structure of the DASP fraction.
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Affiliation(s)
- Piotr Mariusz Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–270 Lublin, Poland; (J.C.); (A.Z.)
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14
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Wang S, Zhou Q, Zhou X, Zhang F, Ji S. Ethylene plays an important role in the softening and sucrose metabolism of blueberries postharvest. Food Chem 2020; 310:125965. [DOI: 10.1016/j.foodchem.2019.125965] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 01/25/2023]
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15
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Li Q, Li J, Li H, Xu R, Yuan Y, Cao J. Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit. Carbohydr Polym 2019; 219:181-190. [DOI: 10.1016/j.carbpol.2019.05.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/22/2019] [Accepted: 05/06/2019] [Indexed: 12/13/2022]
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16
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Zhu N, Yang Y, Ji M, Wu D, Chen K. Label-free visualization of lignin deposition in loquats using complementary stimulated and spontaneous Raman microscopy. HORTICULTURE RESEARCH 2019; 6:72. [PMID: 31231530 PMCID: PMC6544619 DOI: 10.1038/s41438-019-0153-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/28/2019] [Accepted: 04/08/2019] [Indexed: 06/01/2023]
Abstract
The lignification triggered by biotic or abiotic stresses hardens fruits and vegetables and eventually influences their consumer appeal. Extensive prior efforts have been made to unveil the underlying mechanism of flesh lignification, primarily focused on its physicochemical and molecular biological properties. Nevertheless, most of these studies used destroyed and homogenized bulk tissues as analytes; as a result, potentially valuable spatial information was lost. In this study, the deposition of lignin in loquat flesh during lignification was visualized from the tissue level to the single-cell level by combining the advantages of stimulated Raman scattering (SRS) and spontaneous Raman microscopy using label-free in situ molecular imaging. SRS has the advantages of being fast and providing large-area chemical imaging to reveal the spatial heterogeneity of lignin and cell wall polysaccharide distribution in loquat flesh. After 2 days of storage at 0 °C, increased lignins were observed by large-area SRS imaging. In addition, microscopic SRS images of the flesh cells indicated that the increased lignins were trapped in the cell corner (CC) and middle lamella (ML). Furthermore, the compositional and structural features of lignified cells (LCs), CC and ML of loquat flesh were investigated by spontaneous Raman microscopy, and the results showed that the LCs were a combination of lignin, cellulose, and hemicellulose, whereas CC and ML showed only deposited lignin and pectin without cross-linked cellulose and hemicellulose. This result further suggests that the lignins in the CC and ML regions of loquats were later synthesized alone during postharvest storage. This innovative combination of SRS and spontaneous Raman microscopy allows the label-free macroscale and fine chemical imaging of plant cell walls and will enhance our fundamental understanding of the structures and functions of the plant cell wall.
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Affiliation(s)
- Nan Zhu
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Yifan Yang
- State Key Laboratory of Surface Physics and Department of Physics, Human Phenome Institute, Multiscale Research Institute of Complex Systems, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), Fudan University, Shanghai, 200433 People’s Republic of China
| | - Minbiao Ji
- State Key Laboratory of Surface Physics and Department of Physics, Human Phenome Institute, Multiscale Research Institute of Complex Systems, Key Laboratory of Micro and Nano Photonic Structures (Ministry of Education), Fudan University, Shanghai, 200433 People’s Republic of China
| | - Di Wu
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
- The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
| | - Kunsong Chen
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
- The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou, 310058 People’s Republic of China
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17
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Lahaye M, Bouin C, Barbacci A, Le Gall S, Foucat L. Water and cell wall contributions to apple mechanical properties. Food Chem 2018; 268:386-394. [DOI: 10.1016/j.foodchem.2018.06.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 06/20/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
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18
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Zhang L, Chen F, Lai S, Wang H, Yang H. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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19
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Kotnala B, N SM, Vasu P. Purification and Characterization of a Salt-Dependent Pectin Methylesterase from Carica papaya Fruit Mesocarp-Exocarp Tissue. J Food Sci 2018; 83:2062-2070. [PMID: 30035386 DOI: 10.1111/1750-3841.14215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/16/2018] [Accepted: 05/14/2018] [Indexed: 11/29/2022]
Abstract
Pectin methylesterase (PME) is a ubiquitous cell wall enzyme, which de-esterifies and modifies pectins for food applications. Functional properties of pectin rely on molecular weight and degree of esterification, and thus de-esterification by PME influences the pectin functionality. The main aim of the study is to purify and biochemically characterize PME from the outer mesocarp-exocarp tissue of unripe Carica papaya L. fruit. The ion-exchange and gel-permeation chromatography purified enzyme exhibited a specific activity of 2363.1 ± 92.8 units/mg protein, with a fold purification of 10.6, and final recovery of 9.0%. The PME showed a low apparent mass of 27 kDa by SDS-PAGE. The optimal activity of purified PME was found at pH 7.0, and at 60 °C. The enzyme is fairly stable at 60 °C for 10 min, retaining 60% activity. The optimum activity was found with 0.25 mol/L monovalent salts indicating that this PME is salt-dependent. The Km of PME was 0.22 mg/mL, and the Vmax value was 1289.15 ± 15.9 units/mg. The increase in the calcium sensitivity of the PME-treated pectin indicated a blockwise mode of action. The PME significantly differs from other known plant PMEs in their biochemical properties. Manual inspection and MASCOT searching of generated tryptic peptides confirmed no homology to known papaya PME sequences. The preliminary results indicate that the papaya PME can be potentially utilized to modify pectin functionality at elevated temperature. However, further investigation is required to understand the usefulness of this enzyme for the modification of pectins for various food applications. PRACTICAL APPLICATION In this work, a small, 27 kDa papaya PME was purified by ion-exchange and gel-permeation chromatography and biochemically characterized. The papaya PME significantly differs from other known plant PMEs in their biochemical properties. The preliminary results like fair thermostability coupled with high temperature optimum indicate that the papaya PME can be potentially utilized to modify pectin functionality at high temperature. Modification of pectin functionality at elevated temperatures is advantageous since it evades the detrimental action of other pectinolytic enzymes.
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Affiliation(s)
- Bhavya Kotnala
- Dept. of Food Safety and Analytical Quality Control Lab., CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
| | - Shashirekha M N
- Dept. of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
| | - Prasanna Vasu
- Dept. of Food Safety and Analytical Quality Control Lab., CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
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Yang H, Liu J, Dang M, Zhang B, Li H, Meng R, Qu D, Yang Y, Zhao Z. Analysis of β-Galactosidase During Fruit Development and Ripening in Two Different Texture Types of Apple Cultivars. FRONTIERS IN PLANT SCIENCE 2018; 9:539. [PMID: 29740469 PMCID: PMC5928752 DOI: 10.3389/fpls.2018.00539] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2017] [Accepted: 04/06/2018] [Indexed: 05/02/2023]
Abstract
β-galactosidase (β-Gal), one of the cell wall modifying enzymes, plays an important role in fruit ripening and softening. However, its role in apple fruit texture remains unclear. In this study, the role of β-Gal was analyzed in two apple cultivars, 'Fuji' and 'Qinguan,' which are characterized by different fruit texture types, during fruit development and ripening. The firmness and pectin content of the fruits rapidly decreased and were much lower in 'Fuji' than in 'Qinguan' from 105 days after full bloom (DAFB). Transmission electron microscopy showed that the pectin-rich middle lamella was substantially degraded from 105 to 180 DAFB in the two apple cultivars. However, the degradation was more severe in 'Fuji' than in 'Qinguan.' Subcellular localization analysis showed that the Mdβ-Gal1, Mdβ-Gal2, and Mdβ-Gal5 proteins were located in the cell wall. β-Gal activity continuously increased during all fruit developmental stages and was much higher in the mature fruits of 'Fuji' than in those of 'Qinguan,' indicating that pectin was degraded by β-Gal. Consistent with the enzyme activities, expression levels of β-Gal genes (Mdβ-Gal1, Mdβ-Gal2, and Mdβ-Gal5) showed only slight changes from 60 to 105 DAFB but then dramatically increased until fruit ripening, with higher values in 'Fuji' than in 'Qinguan.' Furthermore, we found that activities of deletion derivatives in the Mdβ-Gal2 promoter and transcript level of Mdβ-Gal2 were induced by the treatment with methyl jasmonate (MeJA) and ethylene (ETH) hormones. Two ETH and one MeJA hormone-responsive elements were identified by analyzing the promoter sequence. These results suggest that β-Gals, induced by ETH and MeJA, are involved in different fruit texture types of apple cultivars by influencing the degradation of pectin during the mature fruit stage.
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Affiliation(s)
- Huijuan Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Junling Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Meile Dang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Bo Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Hongguang Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Rui Meng
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Dong Qu
- Shaanxi Province Key Laboratory of Bio-Resources, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yazhou Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Zhengyang Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
- Apple Engineering and Technology Research Center of Shaanxi Province, Northwest A&F University, Yangling, China
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Ornelas-Paz JDJ, Quintana-Gallegos BM, Escalante-Minakata P, Reyes-Hernández J, Pérez-Martínez JD, Rios-Velasco C, Ruiz-Cruz S. Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening. Journal of Food Science and Technology 2017; 55:33-41. [PMID: 29358793 DOI: 10.1007/s13197-017-2758-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2017] [Accepted: 07/07/2017] [Indexed: 11/27/2022]
Abstract
Firmness at harvest determines the postharvest storability and quality of apples. The climate change has altered the physiological processes of fruits and the reliability of ripening indicators typically used to determine the harvest time, compromising fruit firmness. In this study, 'Golden Delicious' apples were harvested at several developmental/ripening stages (107, 122, 137, 152 and 167 days after full bloom, DAFB) and evaluated for physicochemical attributes, which were correlated with fruit firmness. The 167 DAFB fruit corresponded to fruit at the commercial harvest. Fruit harvested at 107 and 122 DAFB did not develop the characteristics of ripe fruit while fruit harvested after 137 DAFB ripened normally. Fruit at commercial harvest showed low firmness. The changes of fruit weight, diameter, height, tristimulus color (L* values) as well as the content of total soluble solids and moisture in fruit correlated well with fruit firmness (r values from -0.76 to -0.97). The changes of pectin content, degree of esterification, molecular weight and content of glucose and galactose in pectin showed a positive relationship with firmness (r = 0.62-0.94). The content of protein, galacturonic acid and mineral elements in pectin correlated negatively with firmness (r -0.66 to -0.99). The results demonstrated that commercial harvest was delayed 30 days, compromising fruit firmness. Some underestimated ripening indicators may help in determining the harvest time of apples.
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Affiliation(s)
- José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Brenda M Quintana-Gallegos
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Pilar Escalante-Minakata
- 2Bioengineering Laboratory, Universidad de Colima, Km. 9 Carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima Mexico
| | - Jaime Reyes-Hernández
- 3Facultad de Enfermería, Universidad Autónoma de San Luis Potosí, Av. Niño artillero No. 138, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Jaime D Pérez-Martínez
- 4Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava No. 6, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Ciudad Cuauhtémoc, Chihuahua Mexico
| | - Saul Ruiz-Cruz
- 5Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, C.P. 85000 Ciudad Obregón, Sonora Mexico
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Videcoq P, Barbacci A, Assor C, Magnenet V, Arnould O, Le Gall S, Lahaye M. Examining the contribution of cell wall polysaccharides to the mechanical properties of apple parenchyma tissue using exogenous enzymes. JOURNAL OF EXPERIMENTAL BOTANY 2017; 68:5137-5146. [PMID: 29036637 PMCID: PMC5853499 DOI: 10.1093/jxb/erx329] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The viscoelastic mechanical properties of water-rich plant tissues are fundamental for many aspects of organ physiology and plant functioning. These properties are determined partly by the water in cellular vacuole and partly by the mechanical properties of the cell wall, the latter varying according to the composition and organization of its polysaccharides. In this study, relationships between the viscoelastic properties of apple cortex parenchyma tissue and cell wall pectin, hemicelluloses, and cellulose structures were studied by infusing the tissue with selected sets of purified enzymes in a controlled osmoticum. The results showed that tissue elasticity and viscosity were related, and controlled to variable extents by all the targeted polysaccharides. Among them, pectic homogalacturonan domains, crystalline cellulose, and fucosylated xyloglucan were revealed as being of prime importance in determining the viscoelastic mechanical properties of apple cortex tissue.
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Affiliation(s)
- Pauline Videcoq
- INRA, UR1268 Biopolymères Interactions et Assemblages, Nantes, France
| | - Adelin Barbacci
- INRA, UR1268 Biopolymères Interactions et Assemblages, Nantes, France
- Correspondence: or
| | - Carole Assor
- INRA, UR1268 Biopolymères Interactions et Assemblages, Nantes, France
- Université de Montpellier, LMGC, CNRS, Montpellier, France
| | - Vincent Magnenet
- Université de Strasbourg, UMR 7357 Laboratoire des Sciences de l’Ingénieur, de l’Informatique et de l’Imagerie (ICube), CNRS, Illkirch, France
| | | | - Sophie Le Gall
- INRA, UR1268 Biopolymères Interactions et Assemblages, Nantes, France
| | - Marc Lahaye
- INRA, UR1268 Biopolymères Interactions et Assemblages, Nantes, France
- Correspondence: or
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