Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Jolie, Ruben P.; Duvetter, Thomas; Houben, Ken; Clynen, Elke; Sila, Daniel N.; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.ifset.2009.02.003

Cited by 50 publications

(51 citation statements)

References 34 publications

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“…3a, transcripts of PMEI gene starts accumulating right from day 1, reaches maximum on 4th day and maintained until day 6. The PMEI inhibitor protein has also been reported to be up-regulated during ripening in kiwifruit (Balestrieri et al 1990;Jolie et al 2009;Vandevenne et al 2011). Apart from the transcriptional control, the PME-PMEI complex has also been shown at structural level (Di Matteo et al 2005;Hao et al 2008;Hothorn et al 2004) for the regulation of PMEs.…”

Section: Resultsmentioning

confidence: 99%

“…Activity of PME is regulated by mechanisms such as differential expression of isoforms at transcriptional level and formation of complex with inhibitory proteins at post-translational level (Balestrieri et al 1990;Camardella et al 2000;Jolie et al 2010;Vandevenne et al 2011). Among these, PME/Invertase inhibitor has been shown to regulate the activity of PME at post-translational level by binding to these proteins in a non-covalent 1:1 manner (Giovane et al 2004;Jolie et al 2009). The inhibitors of PME and Invertase are unique as they share very similar sequence and topology.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and characterization of ripening related pectin methylesterase inhibitor gene from banana fruit

Srivastava

Gupta

Sane

et al. 2012

Physiol Mol Biol Plants

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Identification of ethylene-regulated and ripeningrelated genes from banana (Musa acuminata Var. Harichaal) fruits using DDRT-PCR led to the isolation of differentially expressed partial cDNA of pectin methylesterase inhibitor (MaPMEI) gene. Its full-length cDNA sequence consisted of a 567 bp ORF, encoding a protein of 189 aa with deduced molecular mass 19.6 kDa. Expression pattern of MaPMEI gene revealed that upon ethylene treatment, this gene is upregulated initially giving maximum expression in postclimacteric stage then decreases slightly in later stages of ripening. 1-MCP, a known ethylene perception inhibitor, inhibits both fruit ripening as well as the transcript level of this gene. Also, the transcripts of MaPMEI gene were not detected during the short time ethylene treatment suggesting this gene appears to be not directly induced by ethylene. Interestingly, MaPMEI gene showed fruit specific expression that indicates its possible role in the regulations of PMEs in fruits. In silico analysis revealed a predicted signal peptide sequence necessary for localization of MaPMEI in the cell wall. Furthermore, the four Cys residues involved in disulfide bridges are conserved in MaPMEI similar to other PMEIs and invertase inhibitors. Phylogenetic analysis further suggests that the MaPMEI identified in this study is more closely related to PMEIs than to invertase inhibitors.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of ripening related pectin methylesterase inhibitor gene from banana fruit

Srivastava

Gupta

Sane

et al. 2012

Physiol Mol Biol Plants

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“…At pH 7.5, PME3 (pI ϳ9.6) is positively charged and therefore interacts strongly with the many free carboxylic groups of HG96B20. Although plant PME enzymatic activity was previously shown to be optimal using a broad spectrum of pectic substrates, in the DM range of 62-94% (14,15,17,65), our study brings new insight into the close relationship between HG structure (DP, DM, and pattern of methylesterification) and enzyme activity. This probably reflects, at the level of methylesterification, the preferential substrates that PME3 could target within the cell wall.…”

Section: Discussionmentioning

confidence: 84%

Tuning of Pectin Methylesterification

Sénéchal

L’enfant

Domon

et al. 2015

Journal of Biological Chemistry

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Background: PME and PMEI isoforms are co-expressed in Arabidopsis. Their biochemical interaction is yet to be characterized. Results:The processive activity of AtPME3 is regulated by AtPMEI7 in a pH-dependent manner in vitro. Conclusion: AtPMEI7 is a key component of the regulation of AtPME3 activity in planta. Significance: The tuning of AtPME3 activity by AtPMEI7 brings insights into the control of homogalacturonan methylesterification in plant cell walls.

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“…La clarificación por acción enzimática se considera un defecto asociado con la pérdida de calidad de algunos jugos ricos en PME, como los de cítricos y tomate de mesa (Solanum lycopersicum), causando separación de fases, pérdida de turbidez, modificación de la textura, reducción en la viscosidad, pérdida de color y poca retención del sabor (Giner et al, 2000), al igual que en el jugo de tomate de árbol. Estos problemas se han atribuido principalmente a la actividad de la PME; por lo tanto, el control de su actividad es un importante punto de interés para obtener productos de alta aceptación por los consumidores (Jolie et al, 2009). …”

Section: Introductionunclassified

“…Actualmente, los consumidores buscan alimentos no sólo con larga vida útil sino también de alta calidad, con mínimas pérdidas en sus nutrientes y cualidades organolépticas; para satisfacer estas exigencias, los fabricantes han buscado mejorar los procesos de conservación por calor, como la pasteurización a altas temperaturas y tiempos cortos, los tratamientos a ultra alta temperatura (HTST y UHT, respectivamente, por sus siglas en inglés) y el envasado aséptico (Cruz et al, 2006;Jolie et al, 2009;Rivas et al, 2006) Los jugos de fruta pasteurizados y refrigerados mantienen su calidad sensorial, nutritiva y funcional mejor que los zumos esterilizados y son preferidos por los consumidores a pesar de la necesidad de almacenamiento refrigerado y su corta vida comercial (Osorio et al, 2008). Se ha determinado que la temperatura de inactivación de PME es variada y depende del sustrato donde se encuentre.…”

Section: Introductionunclassified

Inactivación Térmica de Pectinmetilesterasa en Tomate de Árbol (Solanum betaceum)

2013

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* Autor a quien debe ser dirigida la correspondenciaRecibido Nov. 22, 2012; Aceptado Ene. 08, 2013; Versión final recibida Mar. 05, 2013 Resumen El objetivo de esta investigación fue estudiar el efecto del procesamiento térmico a temperatura constante, sobre la actividad residual de la enzima pectinmetilesterasa (PME), causante de la separación de fases en néctar de tomate de árbol (Solanum betaceum). Se evaluó un rango de temperaturas entre 40 y 90°C y tiempos de exposición entre los 5 y 20s. La actividad enzimática residual se midió por espectrofotometría a una longitud de onda de 620 nm. Se determinó el contenido de proteína mediante el método de Bradford. El tratamiento térmico aplicado a 60ºC durante 20 segundos de exposición redujo la actividad residual de PME hasta un 10% evitando la separación de fases del néctar. Se concluye que el tratamiento aplicado disminuyó el contenido de enzima en un 28% con respecto al testigo sin tratar. Palabras clave: actividad residual, pectinmetilesterasa, tomate de árbol, tratamiento térmico, inactivación térmica Thermal Inactivation of Pectinmethylesterase in Tree Tomato (Solanum betaceum) AbstractThe effect of batch thermal processing on the residual activity of pectinmethylesterase enzyme (PME) in tree tomato (Solanum betaceum) was studied. Batch processes were conducted at temperatures between 40 and 90°C and exposure times from 5 to 20s. Residual enzyme activity was spectrophotometrically measured at 620 nm wavelength. The protein content was determined according to Bradford´s dye binding method. The thermal treatment applied to 60°C for 20 seconds exposure time, reduced the residual activity of PME to 10% avoiding phase separation. It is concluded that the thermal treatment applied caused a decrease on enzyme content to 28% from initial content.

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Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Cited by 50 publications

References 34 publications

Isolation and characterization of ripening related pectin methylesterase inhibitor gene from banana fruit

Isolation and characterization of ripening related pectin methylesterase inhibitor gene from banana fruit

Tuning of Pectin Methylesterification

Inactivación Térmica de Pectinmetilesterasa en Tomate de Árbol (Solanum betaceum)

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