Partial characterization of hydroxycinnamoylquinate esterase from Aspergillus niger

International audienc

Glycoprotein inhibitors of fungal polygalacturonases

Non peer reviewe

Innovative biological approaches to Botrytis suppression

Non peer reviewe

Transgenic overexpression of expansin influences particle size distribution and improves viscosity of tomato juice and paste

Suppression of the expression of a ripening-related expansin gene, LeExp1, in tomato enhanced fruit firmness and overexpression of LeExp1 resulted in increased fruit softening. Because of the incompletely understood relationship between fresh fruit texture and the consistency of processed products, we examined the effects of LeExp1 overexpression on the processing characteristics of tomato fruit. As determined by Bostwick consistency and by controlled strain rheometry, juices and pastes prepared from transgenic tomatoes with suppressed LeExp1 expression had a higher viscosity than preparations from control fruits. However, the viscosity of juice and paste prepared from fruit overexpressing LeExp1 was significantly greater than products from controls or lines with reduced LeExp1. Bostwick consistency increased by 9% (juice) and 6% (paste) in lines with suppressed LeExp1 expression but increased by 27.5% (juice) and 19.5% (paste) in lines overexpressing LeExp1, relative to controls. Determined by laser diffraction, the particles in juice and paste prepared from transgenic fruits with reduced LeExp1 expression were smaller, and preparations from fruits overexpressing LeExp1 had a size distribution indicating more large particles. Analysis of cell wall polysaccharides size indicated that LeExp1 overexpression enhanced depolymerization of water soluble pectins as well as tightly bound matrix glycans. LeExp1 overexpression may allow increased cell wall hydration, resulting in expanded particle size and increased viscosity of products. Because either LeExp1 suppression or overexpression leads to improved consistency, the interactions that contribute to optimal product rheological properties are complex

PURIFICATION AND CHARACTERIZATION OF POLYGALACTURONASE - INHIBITING PROTEIN FROM ASIAN PEAR VARIETIES

Polygalacturonase inhibitory protein (PGIP) was extracted from Shinli pear tissue, purified and partially characterized. Extraction was carried out at 4oC with a high ionic strength extraction buffer. After dialysis and concentration by ultrafiltration, the extract was chromatographed on size-exclusion chromatography (S-100), and its active fractions were applied on concanavalin A-Sepharose. The PGIP activity was bound by the lectin, and then eluted using 1M α-methyl mannopyranoside, resulting in a 18-fold purification of the PGIP and demonstrating its glycoprotein nature. The following ion-exchange chromatography gave a PGIP that was 360-fold purified relative to the initial tissue extract, and having a 45kDa molecular weight, as estimated by SDS-PAGE electrophoresis. PGIP inhibitory activity was tested against A. niger, C. acutatum and B. cinerea. The radial diffusion and reducing sugar assays showed that PGIP inhibitory to three PGs was affected by pH. In vivo tests revealed that PGIP inhibited three polygalacturonase from all three fungi. Heated for 20 min at 85oC, the inhibitory activity of PGIP was reduced by 85-90%, and it was completely suppressed after being heated at 100oC for 20 min

Identification of target amino acids that affect interactions of fungal polygalacturonases and their plant inhibitors

Copyright 2007 Elsevier B.V., All rights reserved.Plant polygalacturonase inhibitor proteins (PGIPs) bind fungal polygalacturonases (PGs), but inhibition specificities and kinetics vary within and among species. Purified bean PGIP inhibited all fungal PGs we tested, including Fusarium moniliforme PG. Pear PGIP, however, was only effective against Botrytis cinerea PG. Moreover, tomato PGIP inhibited B. cinerea PG more than Aspergillus niger PG. Models of codon evolution for 22 dicot PGIPs and 19 fungal PGs indicated that advantageous substitutions dominate the molecular evolution of these genes and identified 9 amino acid residues, each, that are likely to evolve adaptively in response to natural selection. Many of these residues are within the β-strand/β-turn region of the PGIP LRR, including two sites known to alter inhibition specificities of bean PGIPs, but others lie outside this region. Our results complement existing molecular and biochemical studies of resistance specificity, and suggest new target amino acids for manipulating PG-inhibition. (C) 2000 Academic Press.Peer reviewe

The effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp

The ripening of discs cut from the pericarp of green tomato (Lycopersicon esculentum Mill.) fruits is inhibited by treatments with GA3 and several divalent cations, including calcium. Normal ripening is marked by an increase in the solubility of wall pectins. Calcium and GA3 alter the pattern of pectin solubility changes. In part this may be because polygalacturonase synthesis and/or secretion to the apoplast is reduced. The impact of divalent cations on ripening-related tissue softening appears to have a nonmetabolic component. Ripening-inhibiting ions rapidly reduce tissue softening, pectin solubilization and the normal ripening-related decrease in cellular turgorPeer reviewe