Preharvest calcium applications inhibit some cell wall-modifying enzyme activities and delay cell wall disassembly at commercial harvest of ‘Fuji Kiku-8′ apples

2011 ◽  
Vol 62 (2) ◽  
pp. 161-167 ◽  
Author(s):  
Abel Ortiz ◽  
Jordi Graell ◽  
Isabel Lara
Keyword(s):  
Cell Wall ◽  
Enzyme Activities ◽  
Delay Cell ◽  
Commercial Harvest ◽  
Cell Wall Disassembly

scholarly journals Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones

2021 ◽  
Vol 339 ◽  
pp. 128096
Author(s):  
Jamal Ayour ◽  
Carine Le Bourvellec ◽  
Barbara Gouble ◽  
Jean-Marc Audergon ◽  
Mohamed Benichou ◽  
...  
Keyword(s):  
Cell Wall ◽  
Enzyme Activities ◽  
Neutral Sugar ◽  
Textural Property ◽  
Sugar Composition ◽  
Pectinolytic Enzyme

A rationale for the development of feed enzyme products for ruminants

2004 ◽  
Vol 84 (1) ◽  
pp. 23-36 ◽  
Author(s):  
K. A. Beauchemin ◽  
D. Colombatto ◽  
D. P. Morgavi
Keyword(s):  
Cell Wall ◽  
Enzyme Activities ◽  
Plant Cell Wall ◽  
Biochemical Characterization ◽  
Feedlot Cattle ◽  
Wall Material ◽  
Cell Wall Degrading Enzymes ◽  
Enzyme Product ◽  
Exogenous Enzymes

The use of exogenous cell wall degrading enzymes is an emerging technology that shows potential in terms of improving feed utilization by ruminants. This review discusses current information related to enzyme product formulation for ruminants, and addresses the conditions necessary to ensure effective and consistent in vivo results of providing feed enzymes to ruminants. Research has demonstrated that, in some cases, adding fibrolytic enzymes to dairy cow and feedlot cattle diets improves cell wall digestion and, consequently, weight gain or milk production are enhanced. However, considerable research is required to develop more effective enzyme products and to ensure consistency of responses in vivo. There is a need to identify the key enzyme activities involved in the positive responses observed in vivo and these enzyme activities should be assessed using a temperature and pH representative of the conditions in the rumen. However, to date, it has not been possible to accurately evaluate exogenous enzymes based only on their biochemical characterization because the model substrates used do not represent the complexity of plant cell wall material. In vitro techniques using feed substrates, buffer and ruminal fluid can be used more reliably as a bioassay to predict in vivo response to exogenous enzymes, however, other factors, including under or over-supplementation of enzyme activity, method of providing the enzyme product to the animal, composition of the diet, and the target animals must also be considered. Key words: Cattle, digestion, fibre digestion, enzymes, cellulases, hemicellulases

Cell wall disassembly in ripening fruit

2006 ◽  
Vol 33 (2) ◽  
pp. 103 ◽  
Author(s):  
David A. Brummell
Keyword(s):  
Cell Wall ◽  
Middle Lamella ◽  
Primary Cell Wall ◽  
Side Chains ◽  
Fruit Softening ◽  
Structure Degradation ◽  
Wide Range ◽  
Textural Changes ◽  
Cell Wall Disassembly ◽  
Pectin Solubilisation

Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.

Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

Planta ◽  
2002 ◽  
Vol 215 (3) ◽  
pp. 440-447 ◽  
Author(s):  
Caroline Orfila ◽  
Miranda Huisman ◽  
William Willats ◽  
Gert-Jan van Alebeek ◽  
Henk Schols ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Adhesion ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Altered Cell ◽  
Cell Wall Disassembly
Sign in / Sign up

Export Citation Format

Share Document