β-Galactosidase and α-L-Arabinofuranosidase in Cell Wall Modification Related with Fruit Development and Softening

Tateishi, Akira

doi:10.2503/jjshs1.77.329

Cited by 37 publications

(20 citation statements)

References 99 publications

(129 reference statements)

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“…β-D-Xylosidase and α-L-arabinofuranosidase contribute to the loss of arabinose (Tateishi 2008). We found only one β-D-xylosidase gene (ppa001718) during the fruit softening process.…”

Section: Differentially Expressed Genes Related To Fruit Firmnessmentioning

confidence: 91%

Identification of volatile and softening-related genes using digital gene expression profiles in melting peach

Jiang

Zhang

et al. 2015

Tree Genetics & Genomes

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To reveal the comprehensive mechanism which is associated with the biosynthesis of volatile compounds and the accompanying texture change, RNA-seq was employed to survey the differentially expressed genes (DEGs), at the transcriptional level, of one cultivar at three stages of ripening and of four melting peach cultivars at harvest stage. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that highly ranked genes are involved in "Ribosome" and "Plant-pathogen interaction," "Flavonoid biosynthesis," "Linoleic acid metabolism," and "Flavone and flavonol biosynthesis" during the fruit-ripening process.The quantitative real-time PCR (qRT-PCR) validation with 15 aroma and softening-related genes showed high correlation with the RNA-seq results. Transcripts of a nonspecific lipid transfer protein (nsLTP, ppa013554) and an ATP-binding cassette transporter (ABC, ppa002351) increased from the early ripening stage to the commercial harvest stage and then declined in the fully ripening stage. The highest transcript abundance was in the aroma-enriched cv. "Hu Jing Mi Lu" (HJ) and lowest in the cv. "Zhong Hua Shou Tao" with slight aroma. Fifty gene families related to the formation of aroma compounds were found. For peach lactone biosynthesis, we inferred that ppa002510 and ppa002282 may be the two important acyl-CoA oxidase genes correlating with the difference in γ-decalactone concentrations among the four cultivars. The expression of one 3-hydroxyacyl-CoA dehydrogenase gene (HCAD, ppa008854) was upregulated during ripening. Thirteen gene families were associated to fruit softening. Four aquaporin (AQP) genes showed cultivar-specificity for HJ, and one of them, ppa009506, reached maximum accumulation of transcripts at harvest stage. The batch of novel genes (nsLTP, ACX, AOC, ABC, HCAD, AQP) found here facilitates understanding of the molecular mechanism of melting peach aroma biosynthesis and fruit softening.

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“…β-D-Xylosidase and α-L-arabinofuranosidase contribute to the loss of arabinose (Tateishi 2008). We found only one β-D-xylosidase gene (ppa001718) during the fruit softening process.…”

Section: Differentially Expressed Genes Related To Fruit Firmnessmentioning

confidence: 91%

Identification of volatile and softening-related genes using digital gene expression profiles in melting peach

Jiang

Zhang

et al. 2015

Tree Genetics & Genomes

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“…In tomato fruit, PG is present in two isoforms, the thermo-labile PG2 and the thermo-stable PG1 (Pressey and Avants 1973 degrades branched arabinan to a linear chain by splitting off terminal residues from α-1,3-linked arabinofuranosyl sidechains and breaks α-1,5 links at the non-reducing end of linear arabinan chains (Prasanna et al 2007). Both exo-acting enzymes play a role in cell wall modifications related with the development and softening of many fruits (Tateishi 2008). The thermal and pressure stability of β-galactosidase and α-arabinofuranosidase in tomato fruit have recently been determined by Houben et al (2012).…”

Section: Pectin Methylesterasementioning

confidence: 99%

Process–Structure–Function Relations of Pectin in Food

Christiaens

Buggenhout

Houben

et al. 2015

Critical Reviews in Food Science and Nutrition

160

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Pectin, a complex polysaccharide rich in galacturonic acid, has been identified as a critical structural component of plant cell walls. The functionality of this intricate macromolecule in fruit- and vegetable-based-derived products and ingredients is strongly determined by the nanostructure of its most abundant polymer, homogalacturonan. During food processing, pectic homogalacturonan is susceptible to various enzymatic as well as nonenzymatic conversion reactions modifying its structural and, hence, its functional properties. Consequently, a profound understanding of the various process-structure-function relations of pectin aids food scientists to tailor the functional properties of plant-based derived products and ingredients. This review describes the current knowledge on process-structure-function relations of pectin in foods with special focus on pectin's functionality with regard to textural attributes of solid plant-based foods and rheological properties of particulated fruit- and vegetable-derived products. In this context, both pectin research performed via traditional, ex situ physicochemical analyses of fractionated walls and isolated polymers and pectin investigation through in situ pectin localization are considered.

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“…It is also the only enzyme identified in higher plants capable of directly cleaving b-(1 ? 4)galactan bonds, and is widely distributed in various fruit species (Tateishi 2008). The existence of multiple isoforms having different substrate specificity was reported from tomato (Pressey 1983), avocado (Tateishi et al 2001), bell pepper (Ogasawara et al 2007) papaya (Lazan et al 2004) and carambola (Balasubramaniam et al 2005).…”

Section: Introductionmentioning

confidence: 98%

Three β-galactosidase cDNA clones related to fruit ripening in papaya (Carica papaya)

et al. 2011

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b-Galactosidase (EC 3.2.1.23) is a hydrolase which plays an important role in cell wall modification and fruit softening during ripening. In this study, three fulllength b-galactosidase cDNA clones were successfully obtained from papaya mesocarp using different approaches. pPGBII which is 2,771 bp in size, was isolated from a papaya ripe mesocarp cDNA library using a heterologous probe. The other two cDNA clones, pBG(a) and pBG(b), which are 3,168 and 2,580 bp in size, respectively, were amplified from ripe papaya fruit using the reverse transcriptase polymerase chain reaction (RT-PCR) and rapid amplification of cDNA end (RACE) approaches. The pPBGII, pBG(a) and pBG(b) cDNAs, respectively, were expected to yield a putative mature polypeptide of 79, 91 and 56 kDa with isoelectric points (pI) of 8.12, 8.75 and 8.26. The genomic DNA gel blot analysis indicated that all of the b-galactosidase genes exist as multiple copies in the papaya genome hence they belong to a multigene family. All three cDNA clones were expressed in fruits during ripening with varying patterns. In mesocarp, pPBGII mRNA was only expressed during ripening and peaked at the half-ripe stage when the fruits undergo dramatic softening. Meanwhile, pBG(a) mRNA expression increased from the immature green stage to the half-ripe stage where it reached maximum level before declining. pBG(b) mRNA level accumulated abundantly at the mature green stage and decreased thereafter. Therefore, we suggest that pPBGII and pBG(a) cDNA clones characterized in this work may be involved in fruit softening during papaya ripening while the fruit-specific pBG(b) may be related to early ripening stage.

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β-Galactosidase and α-L-Arabinofuranosidase in Cell Wall Modification Related with Fruit Development and Softening

Cited by 37 publications

References 99 publications

Identification of volatile and softening-related genes using digital gene expression profiles in melting peach

Identification of volatile and softening-related genes using digital gene expression profiles in melting peach

Process–Structure–Function Relations of Pectin in Food

Three β-galactosidase cDNA clones related to fruit ripening in papaya (Carica papaya)

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