Fusarium solani endo-polygalacturonase from decayed muskmelon fruit: purification and characterization

Zhang, Jiuxu; Bruton, B. D.; Biles, Charles L.

doi:10.1006/pmpp.1998.0197

Cited by 24 publications

(15 citation statements)

References 24 publications

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“…However, endo-PG produced by Fusarium moniliforme shows K m 0.16 mg/mL for homogalacturonan; the same enzyme shows very low affinity towards hexa-or hepta-galacturonides (K m 0.023 nmol/mL and K m 0.016 nmol/mL, respectively) compared with trigalacturonide (K m 0.071 nmol/mL) suggesting that the enzyme have low affinity towards tri-galacturonide (Bonnin et al 2001). The same enzyme shows V max 2080 nkat/mg on homogalacturonan, which is 4-folds higher than the value of the endo-PG of Neurospora crassa (V max 500 nkat/mg) (Zhang et al 1999). In the case of PG of Aspergillus niger N400, it has V max value in the range of µkat/mg (Benen et al 1999;Parenicova et al 2000).…”

Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 69%

“…Most PGs reported so far have acidic, neutral or alkaline pI Clausen & Green 1996;Takasawa et al 1997;Zhang et al 1999;Nagai et al 2000;Cabanne & Doneche 2002). Aspergillus niger and Sclerotinia sclerotiorum produced several forms of PG and all of them show acidic pI between 3.2 and 4.9 Waksman et al 1991).…”

Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 99%

“…Niture et al (2001) have reported that a single PG produced by Fusarium moniliforme NCIM1276 shows very low K m value (K m 0.12 mg/mL) towards polygalacturonic acid and specific activity 178 U/mg. Interestingly, PG from another strain of Fusarium moniliforme also shows high affinity (K m 0.16 mg/mL) towards homogalacturonan (Bonnin et al 2001), compared with PG1 from Fusarium solani -K m 1.34 mg/mL (Zhang et al 1999), PG-E from Aspergillus niger -K m 2.5 mg/mL (Parenicova et al 1998), and PG from Neurospora crassa -K m 5.0 mg/ml . Most fungal PGs have K m values between 0.19-20 mg/mL (Wang & Keen 1970;Manachini et al 1987;Devi & AppuRao 1996;Rao et al 1996).…”

Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 99%

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Comparative biochemical and structural characterizations of fungal polygalacturonases

Niture

2008

Biologia

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Endo-and exo-polygalacturonases produced by various fungi are involved in the degradation of pectic substances. They have found a wide range of applications in the food and textile industries. Several phyto-pathogenic fungi secrete polygalacturonases and they act as virulence factors during plant pathogenesis. The comparison of biochemical properties of different fungal polygalacturonases, their mechanism of actions, structural aspects and interactions with inhibitors/proteins could be used as a possible strategy for the fungal-crop disease management. This review focuses on fungal polygalacturonases, including their regulation, comparative biochemical and structural characterizations and their interactions with inhibitors.

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Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 69%

Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 99%

Section: Biochemical Properties Of Fungal Pgsmentioning

confidence: 99%

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Comparative biochemical and structural characterizations of fungal polygalacturonases

Niture

2008

Biologia

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“…An exo-PG from A. tubingensis has K m value of 3.2 mg/mL (Kester et al 1996). The K m values of most of the microbial PGs are in the range of 0.1-5.0 (Polizeli et al 1991;Zhang et al 1999;Niture et al 2001;Singh and Rao 2002;Thakur et al 2010a, b;Yadav et al 2012;Martins et al 2013;Chen et al 2014). An exo-PG from the fungus Penicillium frequentans has very low K m value of 0.059 (Barense et al 2001) while PG from pathogenic fungus Ustilago maydis revealed comparatively very high K m of 57.84 (Castruita-Domínguez et al 2014).…”

Section: Kinetic Parametersmentioning

confidence: 99%

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Anand

Yadav

2017

3 Biotech

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Polygalacturonases (PG) represent an important member of pectinases group of enzymes with immense industrial applications. A fungal strain Aspergillus niger MTCC478 was used for the production of polygalacturonase both under submerged and solid-state fermentation condition. Further its production was optimized under solid-state fermentation condition with media comprising of wheat bran and tea extract. Purification of an exo-PG was achieved by acetone precipitation (60-90%) and CMcellulose column chromatography revealing 15.28-fold purification with a specific activity of 33.47 U/mg protein and 1.2% yield. A relative molecular mass of purified PG was approximately 124.0 kDa. The pH and temperature optimum was found to be 4 and 50°C, respectively. The k cat and K m value for degradation of PGA by the purified enzyme was found to be 194 s -1 and 2.3 mg/mL, respectively. Cu 2? was found to enhance the PG activity while Ag ? completely inhibited the enzyme activity. The application of the purified PG in orange juice clarification was elucidated.

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“…In whole melons, polygalacturonase (PG) enzymes from fungal pathogens (Phomopsis cucurbitae and Rhizopus stolonifer) produce high levels of tissue maceration. [11][12][13] In healthy uncut cantaloupe, active PG is apparently not involved in textural changes, since PG activity has not been demonstrated in the fruit. 14,15 The potential contribution of this microbial enzyme to the softening that occurs during storage of fresh cut fruits has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

et al. 2003

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Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24 h at 4°C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit.

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Fusarium solani endo-polygalacturonase from decayed muskmelon fruit: purification and characterization

Cited by 24 publications

References 24 publications

Comparative biochemical and structural characterizations of fungal polygalacturonases

Comparative biochemical and structural characterizations of fungal polygalacturonases

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

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