Recent advances in polygalacturonase: Industrial applications and challenges

Liu, Siyi; Tian, Linfang; Cong, Yang; Shi, Qianqian; Wang, Lianshun; Lu, Yao; Wang, Li; Yang, Guang-Hong

doi:10.1016/j.carres.2023.108816

Cited by 5 publications

(2 citation statements)

References 82 publications

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“…9 The diverse applications of these enzymes highlight their significance in industrial and agricultural processes. 10 Commercial pectinase is typically a mixture of enzymes. This is an advantage given the complex nature of plant tissues and the various chemical bonds that need to be hydrolysed.…”

Section: Introductionmentioning

confidence: 99%

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Pavlović,

Margetić,

Leonardi

et al. 2024

Food Funct.

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Section: Introductionmentioning

confidence: 99%

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Pavlović,

Margetić,

Leonardi

et al. 2024

Food Funct.

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“…PG is widely used in the food, beverage, textile, and paper industries. It extracts and clarifies fruit juices, reduces viscosity, and releases nutrients, a property that has led to its use in improving feed absorption and textile degumming [8]. In previous reports, there have also been many studies on the reduction of PG enzyme activity by post-harvest treatment of fruit to improve fruit quality [9,10].…”

Section: Introductionmentioning

confidence: 99%

Overexpression of the Rubus idaeus Polygalacturonases Gene RiPG2 Accelerates Fruit Softening in Solanum lycopersicum

Li,

Guo,

Chen

et al. 2024

Agronomy

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The high susceptibility of raspberries to softening restricts the development of the raspberry industry. The primary causes of fruit softening are the breakdown of components linked to the cell wall and the destruction of the cell wall structure itself. Polygalacturonase (PG), a key enzyme that catalyzes pectin degradation, plays a critical role in fruit softening. However, there are currently limited studies on the mechanism of PG genes in raspberry fruit softening. In this study, a PG gene, RiPG2, was isolated from raspberry (Rubus idaeus L.). ‘Polka’ fruits and tomato plants overexpressing RiPG2 were obtained by Agrobacterium tumefaciens-mediated leaf disc transformation to elucidate the role of RiPG2 in fruit softening. The total length of the RiPG2 gene is 1185 bp, and the gene encodes a total of 394 amino acids. The GFP fusion protein was expressed at the chloroplast under laser confocal microscopy, indicating that the RiPG2 protein is localized to the chloroplasts. Phenotypic analysis revealed that the fruit firmness of three strains was considerably less than that of controls, but PG enzyme activity was increased. Overexpression of RiPG2 altered the content of cell wall components, with an increase in water-soluble pectin (WSP) and ion-bound pectin (ISP) but a decrease in protopectin, cellulose, hemicellulose, and covalently bound pectin (CSP). In addition, RiPG2 positively regulated the expression of cell wall metabolism-related genes such as SlEXP1, SlTBG4, SlXTH5, and SlPL. These results suggest that the RiPG2 gene regulates the structure and composition of the cell wall and acts synergistically with other cell wall metabolism-related genes to promote fruit softening. This study provides a new candidate gene for molecular breeding to improve raspberry firmness.

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Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing

Chen,

Bi,

Wang

et al. 2025

Carbohydrate Polymers

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Recent advances in polygalacturonase: Industrial applications and challenges

Cited by 5 publications

References 82 publications

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Overexpression of the Rubus idaeus Polygalacturonases Gene RiPG2 Accelerates Fruit Softening in Solanum lycopersicum

Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing

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