β-Galactosidase and α-L-Arabinofuranosidase Activities and Gene Expression in European and Chinese Pear Fruit During Ripening
نویسندگان
چکیده
Graduate School of Natural Science and Technology, Okayama University, Tsushima, Okayama 700–8530, Japan Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya Department of Food Systems, Faculty of Food Culture, Kurashiki Sakuyo University, Nagao Tamashima, Kurashiki 710–0292, Japan College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa 252–8510, Japan
منابع مشابه
Isolation, characterization, and cloning of {alpha}-L-Arabinofuranosidase expressed during fruit ripening of Japanese pear.
alpha-L-Arabinofuranosidase (alpha-L-arafase) was purified from fruit of Japanese pear (Pyrus pyrifolia). The enzyme solubilized from the cell wall by NaCl and Triton X-100 had the homogeneity of a single 62-kD polypeptide on SDS-PAGE after purification through the steps of hydroxyapatite, anion-exchange chromatography, and size-exclusion chromatography. A related cDNA clone was isolated (PpARF...
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Preclimacteric 'Rocha' pears stored under chilling conditions, had a larger increase of ACO (1-aminocyclopropane-1-carboxylate oxidase) activity and softened faster than those treated with ethylene. Non-treated fruit did not ripen or soften, acquired a rubbery texture, and showed barely detectable levels of ACO activity. The transcript accumulation of seven genes encoding cell wall modifying en...
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Softening characteristics were investigated in three types of pear fruit, namely, European pear 'La France', Chinese pear 'Yali', and Japanese pear 'Nijisseiki'. 'La France' fruit softened dramatically and developed a melting texture during ripening, while 'Yali' fruit with and without propylene treatment showed no change in flesh firmness and texture during ripening. Non-treated 'Nijisseiki' d...
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Activities of the cell wall degrading enzymes cellulase, polygalacturonase, and β-galactosidase were determined on unripe, semi-ripe, and ripe raspberry (Rubus caesius L.) fruit. The enzyme activity, measured as μmoles of released product.g of fruit h indicated the presence of polygalacturonase, cellulose, and β-galactosidase in raspberry fruit. Enhanced fruit ripening was reflected by increase...
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Modifications to the cell wall of developing and ripening tomato fruit are mediated by cell wall-degrading enzymes, including a beta-d-xylosidase or alpha-l-arabinofuranosidase, which participate in the breakdown of xylans and/or arabinoxylans. The activity of both enzymes was highest during early fruit growth, before decreasing during later development and ripening. Two beta-d-xylosidase cDNAs...
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