Biochemical and In-silico Studies on Pectin Methylesterase from G9 Variety of Musa acuminata for Delayed Ripening

Abstract

Ripening of fruit is a very important process but in some fruits early ripening leads to a great damage during long distance transportation. There are various biochemical changes taking place during the phase of ripening of fruit such as changes in respiration, aroma, flavor, ethylene production and activity of cell wall degrading enzymes. Some important cell wall degrading enzymes are Polygalacturonase (PG), Pectin methylesterase (PME), Pectin lyase, RGase. PME is known to act as a cell wall hydrolyzing enzyme, responsible for demethyl esterification of cell wall polygalacturonan. The present study includes the biochemical and molecular characterization of PME from Grand naine variety of Musa acuminata (banana). This study also deals with the in-silico study reflecting inhibition of PME activity in context to delayed ripening in banana. It mainly deals with the identification of a PME1 gene from Grand naine variety of banana. The expression of this gene is related with the process of ripening. The expression of PME1 gene was observed to be peaked on 3rd day in ethylene treated samples of banana but the activity in untreated samples called control was rather slow and then there was a sudden decrease in their activity in both treated as well as untreated samples. With the help of in-silico study, we observed that banana has maximum homology with carrot by using cross species analysis.The designed model has been reported to be of good quality on the basis of its verification and validation. The designed model was observed to be appropriate for docking. The information of binding sites of ligand provides new insights into the predictable functioning of relevant protein.

Craterostigma plantagineumcell wall composition is remodelled during desiccation and the glycine‐rich protein CpGRP1 interacts with pectins through clustered arginines

“…The GA content was determined according to Blumenkrantz and Asboe-Hansen (1973) and Verma et al (2014). All CDTA and KOH fractions were analysed for their GA content by m-hydroxydiphenyl method, using GA as a standard ( Figure S2).…”

FvMYB79 Positively Regulates Strawberry Fruit Softening via Transcriptional Activation of FvPME38

“…PME provides the hydrolysis substrate for polygalacturonase (PG), and functions synergistically with the PG enzyme to soften fruit [ 4 ]. Previous studies have found that PME activity significantly increased associated with the ripening and softening process of various fruits, including banana, mango, strawberry, and kiwi fruit [ 5 , 6 , 7 , 8 ]. During tomato fruit ripening, lower PME activity was associated with an increased content of methylesterification of pectin, a decreased level of total and chelator soluble polyuronides in cell walls, as well as a more soluble solids contain.…”