Identification of the cell wall proteins associated with the softening of Lycium barbarum L. fruit by using iTRAQ technology

Li, Jun; Ma, Qian; Liu, Dunhua; Meng, Caixia; Hu, Ziying; Ma, Lu

doi:10.1016/j.fochms.2022.100110

Cited by 3 publications

(3 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the analysis of Lycium barbarum L. carried out by Liu and coworkers, the content of cell wall polysaccharide components decreased during the ripening process. This caused changes in the structure of the cell wall with intercellular adhesion and the resultant deformation of the parenchyma tissue [ 74 ]. Other studies carried out by Rosli and coworkers also confirmed decreased amounts of polysaccharides during strawberry ripening [ 73 ].…”

Section: Discussionmentioning

confidence: 99%

“…Other studies carried out by Rosli and coworkers also confirmed decreased amounts of polysaccharides during strawberry ripening [ 73 ]. In summary, the reduction of cell wall components causes the disappearance of adequate support for the fruit tissues, which leads to the progression of softening [ 4 , 74 ]. Other detailed analyses allowed the conclusion that changes in the amount of cellulose and hemicellulose have no significant effect on softening during the ripening process, and mainly the amount of pectins and the degree of their depolymerization and solubilization had an effect on the modification of the cell wall during the ongoing strawberry ripening [ 29 , 73 ].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

In vivo and ex vivo study on cell wall components as part of the network in tomato fruit during the ripening process

Kutyrieva-Nowak,

Leszczuk,

Denic

et al. 2024

Horticulture Research

View full text Add to dashboard Cite

Ripening is a process involving various morphological, physiological, and biochemical changes in fruits. This process is affected by modifications in the cell wall structure, particularly in the composition of polysaccharides and proteins. The cell wall assembly is a network of polysaccharides and proteoglycans named the arabinoxylan pectin arabinogalactan protein1 (APAP1). The complex consists of the arabinogalactan protein (AGP) core with the pectin domain including arabinogalactan (AG) type II, homogalacturonan (HG), and rhamnogalacturonan I (RG-I). The present paper aims to determine the impact of a disturbance in the synthesis of one constituent on the integrity of the cell wall. Therefore, in the current work, we have tested the impact of modified expression of the SlP4H3 gene connected with proline hydroxylase (P4H) activity on AGP presence in the fruit matrix. Using an immunolabelling technique (CLSM), an immunogold method (TEM), molecular tools, and calcium mapping (SEM-EDS), we have demonstrated that disturbances in AGP synthesis affect the entire cell wall structure. Changes in the spatiotemporal AGP distribution may be related to the formation of a network between AGPs with other cell wall components. Moreover, the modified structure of the cell wall assembly induces morphological changes visible at the cellular level during the progression of the ripening process. These results support the hypothesis that AGPs and pectins are required for the proper progression of the physiological processes occurring in fruits.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

In vivo and ex vivo study on cell wall components as part of the network in tomato fruit during the ripening process

Kutyrieva-Nowak,

Leszczuk,

Denic

et al. 2024

Horticulture Research

View full text Add to dashboard Cite

show abstract

“…Te change of fruit frmness is a complicated process, and it is generally believed that the change in pectin caused by the degradation of the cell wall is the main reason for softening [17]. Transcript abundance of cell wall degradation-related genes were increased during fruit softening, including polygalacturonase (PG), β-1,4-endoglucanase (EGase), pectate lyase (PLY), expansin (Exp), xylosidase (Xyl), and xyloglucan endotransglucosylase/hydrolase (XTH2) [18][19][20][21]. In the previous study, the increase in the sugar levels was correlated to the promoting ability of CI resistance.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Effects of Different 1-MCP Concentration Treatment on Chilling Injury of Postharvest Peach Fruit

Zhao,

Song,

Lin

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

Peach (Prunus persica (L.) Batsch) fruit are susceptible to chilling injury that is often manifested as browning of the internal flesh. As the ethylene antagonist, 1-methylcyclopropene (1-MCP) is an important contributor to resist chilling stress during peach (Prunus persica (L.) Batsch) storage at low temperatures, but the molecular mechanism of it is still elusive. The study examined in detail the effects of two concentrations (1 and 2 μL·L−1) of 1-MCP on alleviating chilling injury (CI) of postharvest peach fruit stored at 4 ± 0.5°C. The results showed that although all treatments relieved CI, treatment with 1 μL·L−1 more effectively alleviated CI symptoms of postharvest peach fruit than 2 μL·L−1. The internal browning (IB) and weight loss were significantly inhibited by 1 μL·L−1 1-MCP. Lower concentration of 1-MCP maintained normal softening by decreasing the gene expression of expansin (Exp) 1,3, polygalacturonase (PG) 3, and pectate lyase (PLY) 1, 2, 3 and increased the content of soluble sugar during the whole storage period. Meanwhile, the activities of polygalacturonase, pectinmethylesterase (PME), and endo-1,4-β-glucanase (EGase) were reduced by lower concentration of 1-MCP. Our results demonstrate that 1-MCP inhibited CI by suppressing the degradation of cell wall. This study provides a theoretical basis for revealing that 1-MCP alleviates chilling injury in peach fruit.

show abstract

Comparative Analyses of Ripening, Texture Properties and Cell Wall Composition in Three Tropical Fruits Treated with 1-Methylcyclopropene during Cold Storage

Wang²,

Li³

et al. 2023

Horticulturae

View full text Add to dashboard Cite

Regulation of fruit ripening is one of the most important topics in postharvest storage. Effects of 1-methylcyclopropene (1-MCP) greatly depend on the responsiveness of fruit cultivar to this molecule. Although 1-MCP has been used in postharvest preservation of many fruit species, its effects on ripening process, including ethylene production, and softening of banana, mango, and papaya are still not very clear. In the present study, we comparatively investigated the effects of 1-MCP fumigation treatment (1 μL L−1 for 20 h) on ripening behavior and texture qualities of the three fruits during storage at 15 ℃. Results showed that 1-MCP treatment not only suppressed the production but also delayed the peak points of ethylene in banana and mango. However, it only significantly delayed the emergence of peak, but didn’t suppress the production of ethylene in papaya. Meanwhile, 1-MCP treated papayas showed the lowest malondialdehyde (MDA) content, cell membrane permeability (CMP) and activities of polygalacturonase (PG) and cellulose (CX), accompanied by the highest firmness and protopectin content. Furthermore, 1-MCP treatment slowed down the changes of pulp cell structure in three kinds of fruit. Thus, the findings suggest that postharvest application of 1-MCP has potential in banana and mango fruits due to both prolonging storage-life and ensuring the texture quality, whereas it is not suitable for papaya fruit because of the abnormal softening and the poor texture.

show abstract

Identification of the cell wall proteins associated with the softening of Lycium barbarum L. fruit by using iTRAQ technology

Cited by 3 publications

References 27 publications

In vivo and ex vivo study on cell wall components as part of the network in tomato fruit during the ripening process

In vivo and ex vivo study on cell wall components as part of the network in tomato fruit during the ripening process

Exploring the Effects of Different 1-MCP Concentration Treatment on Chilling Injury of Postharvest Peach Fruit

Comparative Analyses of Ripening, Texture Properties and Cell Wall Composition in Three Tropical Fruits Treated with 1-Methylcyclopropene during Cold Storage

Contact Info

Product

Resources

About