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Yang H, Liu J, Dang M, Zhang B, Li H, Meng R, Qu D, Yang Y, Zhao Z. Analysis of β-Galactosidase During Fruit Development and Ripening in Two Different Texture Types of Apple Cultivars. FRONTIERS IN PLANT SCIENCE 2018; 9:539. [PMID: 29740469 PMCID: PMC5928752 DOI: 10.3389/fpls.2018.00539] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2017] [Accepted: 04/06/2018] [Indexed: 05/02/2023]
Abstract
β-galactosidase (β-Gal), one of the cell wall modifying enzymes, plays an important role in fruit ripening and softening. However, its role in apple fruit texture remains unclear. In this study, the role of β-Gal was analyzed in two apple cultivars, 'Fuji' and 'Qinguan,' which are characterized by different fruit texture types, during fruit development and ripening. The firmness and pectin content of the fruits rapidly decreased and were much lower in 'Fuji' than in 'Qinguan' from 105 days after full bloom (DAFB). Transmission electron microscopy showed that the pectin-rich middle lamella was substantially degraded from 105 to 180 DAFB in the two apple cultivars. However, the degradation was more severe in 'Fuji' than in 'Qinguan.' Subcellular localization analysis showed that the Mdβ-Gal1, Mdβ-Gal2, and Mdβ-Gal5 proteins were located in the cell wall. β-Gal activity continuously increased during all fruit developmental stages and was much higher in the mature fruits of 'Fuji' than in those of 'Qinguan,' indicating that pectin was degraded by β-Gal. Consistent with the enzyme activities, expression levels of β-Gal genes (Mdβ-Gal1, Mdβ-Gal2, and Mdβ-Gal5) showed only slight changes from 60 to 105 DAFB but then dramatically increased until fruit ripening, with higher values in 'Fuji' than in 'Qinguan.' Furthermore, we found that activities of deletion derivatives in the Mdβ-Gal2 promoter and transcript level of Mdβ-Gal2 were induced by the treatment with methyl jasmonate (MeJA) and ethylene (ETH) hormones. Two ETH and one MeJA hormone-responsive elements were identified by analyzing the promoter sequence. These results suggest that β-Gals, induced by ETH and MeJA, are involved in different fruit texture types of apple cultivars by influencing the degradation of pectin during the mature fruit stage.
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Affiliation(s)
- Huijuan Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Junling Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Meile Dang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Bo Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Hongguang Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Rui Meng
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Dong Qu
- Shaanxi Province Key Laboratory of Bio-Resources, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yazhou Yang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
| | - Zhengyang Zhao
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, China
- Apple Engineering and Technology Research Center of Shaanxi Province, Northwest A&F University, Yangling, China
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Redgwell RJ, Curti D, Gehin-Delval C. Role of pectic polysaccharides in structural integrity of apple cell wall material. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-007-0816-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rose DJ, DeMeo MT, Keshavarzian A, Hamaker BR. Influence of dietary fiber on inflammatory bowel disease and colon cancer: importance of fermentation pattern. Nutr Rev 2007; 65:51-62. [PMID: 17345958 DOI: 10.1111/j.1753-4887.2007.tb00282.x] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
The benefits of dietary fiber on inflammatory bowel disease may be related to the fermentative production of butyrate in the colon, which appears to decrease the inflammatory response. The benefits of dietary fiber against colon cancer may be related to both fermentative and non-fermentative processes, although poorly fermentable fibers appear more influential. Dietary fiber fermentation profiles are important in determining optimal fibers for colonic health, and may be a function of structure, processing conditions, and other food components. A greater understanding of the relationships between fermentation rate and dietary fiber structure would allow for development of dietary fibers for optimum colonic health.
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Affiliation(s)
- Devin J Rose
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 760 Agriculture Mall, West Lafayette, IN 47907, USA
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Redgwell RJ, Fischer M. Dietary fiber as a versatile food component: An industrial perspective. Mol Nutr Food Res 2005; 49:521-35. [PMID: 15926144 DOI: 10.1002/mnfr.200500028] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The continued emphasis on the importance of dietary fibers to the Western diet and the need for products with a lower calorific content is pressuring food companies to allocate more resources to the development of fiber-enriched products. The challenge to the industry is to accomplish this goal without sacrificing the organoleptic appeal of some of their core offerings. As future research details specific nutritional benefits of individual components of dietary fiber, food companies will need flexible alternatives in order to validate new 'functional' food claims and to respond rapidly to emerging trends in fiber-enriched products. These objectives will be achieved by understanding the physicochemical basis for the biotechnical functionality of fibers and by developing, and making available fibers which provide a broad spectrum of bioactive and texture modulating properties.
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