Changes in cell wall composition during ripening of grape berries

2020 ◽  
Author(s):  
KJ Nunan ◽  
Ian Sims ◽  
A Bacic ◽  
SP Robinson ◽  
GB Fincher
Keyword(s):  
Cell Wall ◽  
Developmental Stages ◽  
Protein Composition ◽  
Fold Increase ◽  
Vitis Vinifera L ◽  
Type I ◽  
Cell Wall Polysaccharide ◽  
Pectic Polysaccharides ◽  
Grape Berries ◽  
Specific Polysaccharide

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

Changes in cell wall composition during ripening of grape berries

2020 ◽  
Author(s):  
KJ Nunan ◽  
Ian Sims ◽  
A Bacic ◽  
SP Robinson ◽  
GB Fincher
Keyword(s):  
Cell Wall ◽  
Developmental Stages ◽  
Protein Composition ◽  
Fold Increase ◽  
Vitis Vinifera L ◽  
Type I ◽  
Cell Wall Polysaccharide ◽  
Pectic Polysaccharides ◽  
Grape Berries ◽  
Specific Polysaccharide

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

Development of an embryo germination protocol for shy-seeded grape (Vitis vinifera L.)

2021 ◽  
pp. 1-9
Author(s):  
Ashwini P. Benke ◽  
Ram Krishna ◽  
Roshni R. Samarth ◽  
Shweta S. Dhumal ◽  
Waquar A. Ansari ◽  
...  
Keyword(s):  
Developmental Stages ◽  
Germination Rate ◽  
Germination Percentage ◽  
Vitis Vinifera L ◽  
Growth Media ◽  
Embryo Germination ◽  
Indole Butyric Acid ◽  
Grape Berries ◽  
Benzyl Amino Purine

Abstract Acquisition and germination of seeds are the most desired targets for the improvement of vegetatively propagated crops. In the present study, we developed a potential embryo germination protocol for the Red Globe grape cultivar having a low seed germination rate. Three grape berries at different developmental stages, viz. 50, 60 and 70 days after flowering (DAF), were selected for in-vitro embryo germination. Three growth media, namely Emershad and Ramming (ER), Nitsch and Nitsch (NN) and Murashige and Skoog (MS), and plant growth regulators (benzyl amino purine (BA), 0.5, 0.7 and 0.9 mg/l; indole butyric acid (IBA), 1.0, 1.5 and 2.0 mg/l; and gibberellic acid (GA), 0.1, 0.3 and 0.9 mg/l) were screened individually in different combinations with three amino acids, namely cysteine, glutamine and proline (2.0 μmol/l each). The maximum embryos germination percentage recorded at 70 DAF was 63.33, 47.78 and 45.56% in ER, NN and MS media, respectively, supplemented with 0.9 mg/l BA, 2.0 mg/l IBA, 0.9 mg/l GA and 2.0 μmol glutamine. Glutamine was found to have the most significant impact, and it improved the rescued embryos germination. The present study provides a potential recipe for a medium that can facilitate efficient germination of grape embryos.

scholarly journals Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Min Xiao ◽  
Jianyong Yi ◽  
Jinfeng Bi ◽  
Yuanyuan Zhao ◽  
Jian Peng ◽  
...  
Keyword(s):  
Cell Wall ◽  
Structural Characteristics ◽  
Volume Ratio ◽  
Short Wave ◽  
Cell Wall Polysaccharide ◽  
Cell Wall Polysaccharides ◽  
Rehydration Ratio ◽  
Pectic Polysaccharides ◽  
Texture Properties ◽  
Instant Controlled Pressure Drop

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

scholarly journals Coffee carbohydrates

2006 ◽  
Vol 18 (1) ◽  
pp. 165-174 ◽  
Author(s):  
Robert Redgwell ◽  
Monica Fischer
Keyword(s):  
Cell Wall ◽  
Potential Role ◽  
Structural Features ◽  
Coffee Bean ◽  
Cell Wall Polysaccharides ◽  
Pectic Polysaccharides ◽  
Specific Polysaccharide ◽  
Chemical Studies ◽  
First Time ◽  
Detailed Chemical

This review summarises recent advances in the chemistry, physiology and molecular properties of coffee carbohydrates with a particular focus on the cell wall polysaccharides. The results of detailed chemical studies have demonstrated novel structural features of both the galactomannans and the arabinogalactan polysaccharides of the green and roasted coffee bean. For the first time immunological probes based on monoclonal antibodies for specific polysaccharide epitopes were used to reveal the patterns of distribution of the galactomannans, arabinogalactans and pectic polysaccharides in the coffee bean cell wall. Finally, the results of physiological and molecular studies are presented which emphasise the growing awareness of the potential role the metabolic status of the green bean may play in final coffee beverage quality.

scholarly journals Effects of Grape Berry Developmental Stages on Ammonium Nitrate-enhanced Penetration of Gibberellin A3

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 793B-793
Author(s):  
Hitoshi Ohara* ◽  
Marom Ungsa ◽  
Katsuya Ohkawa ◽  
Hiroyuki Matsui ◽  
Martin J. Bukovac
Keyword(s):  
Ammonium Nitrate ◽  
Developmental Stages ◽  
Fold Increase ◽  
Grape Berry ◽  
Cuticular Wax ◽  
Full Bloom ◽  
Grape Berries ◽  
Epidermal Tissue ◽  
Vitis Labruscana ◽  
Millimolar Concentration

The effects of ammonium nitrate (AMN) on the penetration of Gibberellin A3 (GA3) into berries of `Kyoho' (Vitis labruscana Bailey) grape during berry development were studied. Treatment solutions of GA3 (100 ng·μL-1) and GA3 + AMN (20 millimolar concentration) were applied to the surface of grape berries under field conditions. The amount of GA3 penetrated was assayed using dwarf rice (Oryza sativa L., cv. Tan-ginbozu). At full bloom, the addition of AMN significantly enhanced GA3 penetration 24, 48 ad 72 hours after application by 13%, 16% and 21% of the applied GA3, respectively, representing a 1.7- to 2.4-fold increase over GA3 alone. At 4 weeks after full bloom (WAFB) at 24 hours after application, 20% of the applied GA3 penetrated in the presence of AMN compared to 15% in the absence of AMN. From varaison (7 WAFB) to maturity (10 WAFB), GA3 penetration decreased, from 6% to 2%, respectively, in the presence of AMN, and from 3% to 1% in the absence of AMN. The addition of AMN to the GA3 solution increased GA3 penetration relative to GA3 alone at all berry developmental stages. On the other hand, Cuticular wax density on the berry surface at 4 WAFB was 1.10 μg·mm-2, 5.8-fold greater than at full bloom (0.19 μg·mm-2). The thickness of the epidermal tissue doubled during the first 2 WAFB, but was maintained almost constant over the next 6 weeks. GA3 penetration was more closely related to the cuticular wax levels than the epidermal tissue thickness.

scholarly journals EXAMINATION OF THE L FORMS OF GROUP A STREPTOCOCCI FOR THE GROUP-SPECIFIC POLYSACCHARIDE AND M PROTEIN

1957 ◽  
Vol 105 (2) ◽  
pp. 153-159 ◽  
Author(s):  
John T. Sharp ◽  
W. Hijmans ◽  
L. Dienes
Keyword(s):  
Cell Wall ◽  
M Protein ◽  
Cell Wall Polysaccharide ◽  
Group A Streptococci ◽  
Specific Polysaccharide ◽  
Group A

Two strains of L forms of group A streptococci were examined for group-specific polysaccharide and found to lack this substance. One of these was found to make a substance that had several properties in common with M protein. It is suggested that the absence of the cell wall polysaccharide is responsible for the lack of rigidity of the L form and that the L form of this species closely resembles protoplasts as prepared from other species.

scholarly journals Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1842
Author(s):  
Eugenio Spadoni Andreani ◽  
Salwa Karboune ◽  
Lan Liu
Keyword(s):  
Cell Wall ◽  
Structural Characterization ◽  
Chelating Agents ◽  
Gel Filtration ◽  
Type I ◽  
Pectic Polysaccharides ◽  
Functional Ingredients ◽  
Characteristic Features ◽  
Hydrolyzing Enzymes

The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, alcohol insoluble solids were first obtained from pomace. A sequential extraction with hot phosphate buffer, chelating agents (CH), diluted (DA) and concentrated sodium hydroxide was then carried out. Pectic polysaccharides present in CH and DA extracts were purified by anion exchange and gel filtration chromatography, then sequentially exposed to commercially available pectin-degrading enzymes (endo-polygalacturonase, pectin lyase and endo-arabinanase/endo-galactanase/both). The composition and linkages of the generated fragments revealed important characteristic features, including the presence of homogalacturonan with varied methyl esterification extent, branched type I arabinogalactan and pectic galactan. The presence of arabinan with galactose branches was suggested upon the analysis of the fragments by LC-MS.

Identification of the lipoxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc

2010 ◽  
Vol 37 (8) ◽  
pp. 767 ◽  
Author(s):  
Andriy Podolyan ◽  
Jackie White ◽  
Brian Jordan ◽  
Chris Winefield
Keyword(s):  
Vitis Vinifera ◽  
Developmental Stages ◽  
Phylogenetic Analyses ◽  
Transcript Abundance ◽  
Biologically Active ◽  
Vitis Vinifera L ◽  
Type I ◽  
Mechanical Wounding ◽  
Biochemical Characterisation ◽  
Arachidonic Acids

Lipoxygenases (LOXs) are a group of non-haem iron-containing dioxygenases that catalyse oxygenation of polyunsaturated fatty acids (PUFAs) and lipids, and initiate the formation of biologically active compounds known as oxylipins. Several plant oxylipins comprise important flavours and aromas in food and beverages. Analysis of the grape (Vitis vinifera L.) genome revealed that the grape LOX family consists of 18 individual members. Phylogenetic analysis places all except one of the identified grape LOXs into either a type II 13-LOX cluster or the type I 9-LOX cluster. Four LOX genes (VvLOXA, VvLOXO, VvLOXC, VvLOXD), representative of the major LOX groupings observed in the phylogenetic analyses, were selected for analysis of patterns of transcript abundance in berry tissues. VvLOXA and VvLOXO represent putative 13-LOXs, while VvLOXC represents a putative 9-LOX. VvLOXD represents a unique LOX that differs significantly from other characterised plant LOXs. All four LOXs exhibited a complex pattern of gene expression. Across all developmental stages, VvLOXA was the most abundant LOX and was expressed predominantly in berry skins. The expression pattern of VvLOXC and -D are more evenly distributed between seeds, pulp and skin, while VvLOXO is mostly expressed in the seed. Mechanical wounding and infection of berries with Botrytis cinerea Pers.: Fr resulted in rapid accumulation of VvLOXC and -O transcripts. VvLOXA expression decreased in diseased berries. Biochemical analysis of VvLOXA and -O recombinant proteins confirmed that these LOX genes encode functional 13-LOXs that exhibit different pH and temperature optima. Both enzymes showed activity with linoleic, linolenic and arachidonic acids.

scholarly journals Fungal α-1,3-Glucan as a New Pathogen-Associated Molecular Pattern in the Insect Model Host Galleria mellonella

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5097
Author(s):  
Sylwia Stączek ◽  
Agnieszka Zdybicka-Barabas ◽  
Iwona Wojda ◽  
Adrian Wiater ◽  
Paweł Mak ◽  
...  
Keyword(s):  
Immune Response ◽  
Cell Wall ◽  
Galleria Mellonella ◽  
Fold Increase ◽  
Host Immune Response ◽  
Cell Wall Polysaccharide ◽  
Fungal Cell ◽  
Humoral Immune ◽  
Hemolymph Proteins

Recognition of pathogen-associated molecular patterns (PAMPs) by appropriate pattern recognition receptors (PRRs) is a key step in activating the host immune response. The role of a fungal PAMP is attributed to β-1,3-glucan. The role of α-1,3-glucan, another fungal cell wall polysaccharide, in modulating the host immune response is not clear. This work investigates the potential of α-1,3-glucan as a fungal PAMP by analyzing the humoral immune response of the greater wax moth Galleria mellonella to Aspergillus niger α-1,3-glucan. We demonstrated that 57-kDa and 61-kDa hemolymph proteins, identified as β-1,3-glucan recognition proteins, bound to A. niger α-1,3-glucan. Other hemolymph proteins, i.e., apolipophorin I, apolipophorin II, prophenoloxidase, phenoloxidase activating factor, arylphorin, and serine protease, were also identified among α-1,3-glucan-interacting proteins. In response to α-1,3-glucan, a 4.5-fold and 3-fold increase in the gene expression of antifungal peptides galiomicin and gallerimycin was demonstrated, respectively. The significant increase in the level of five defense peptides, including galiomicin, corresponded well with the highest antifungal activity in hemolymph. Our results indicate that A. niger α-1,3-glucan is recognized by the insect immune system, and immune response is triggered by this cell wall component. Thus, the role of a fungal PAMP for α-1,3-glucan can be postulated.

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