Determination of the elastic properties of tomato fruit cells with an atomic force microscope

Analysis of spatiotemporal changes mechanism of cell wall biopolymers and monosaccharide components in kiwifruit during Botryosphaeria dothidea infection

To further reveal the interaction mechanism between plants and pathogens, this study used confocal Raman microscopy spectroscopy (CRM) combined with chemometrics to visualize the biopolymers distribution of kiwifruit cell walls at different infection stages at the cellular micro level. Simultaneously, the changes in the content of various monosaccharides in fruit were studied at the molecular level using high-performance liquid chromatography (HPLC). There were significant differences in the composition of various nutrient components in the cell wall structure of kiwifruit at different infection times after infection by Botryosphaeria dothidea. PCA could cluster samples with infection time of 0-9 d into different infection stages, and SVM was used to predict the PCA classification results, the accuracy >96 %. Multivariate curve resolution-alternating least squares (MCR-ALS) helped to identify single substance spectra and concentration signals from mixed spectral signals. The pure substance chemical imaging maps of low methylated pectin (LMP), high methylated pectin (HMP), cellulose, hemicellulose, and lignin were obtained by analyzing the resolved concentration data. The imaging results showed that the lignin content in the kiwifruit cell wall increased significantly to resist pathogens infection after the infection of B. dothidea. With the development of infection, B. dothidea decomposed various substances in the host cell walls, allowing them to penetrate the interior of fruit cells. This caused significant changes in the form, structure, and distribution of various chemicals on the fruit cell walls in time and space. HPLC showed that glucose was the main carbon source and energy substance obtained by pathogens from kiwifruit during infection. The contents of galactose and arabinose, which maintained the structure and function of the fruit cell walls, decreased significantly and the cell wall structure was destroyed in the late stage of pathogens infection. This study provided a new perspective on the cellular structure changes caused by pathogenic infection of fruit and the defense response process of fruit and provided effective references for further research on the mechanisms of host-pathogen interactions in fruit infected by pathogens.

Causal factors concerning the texture of French fries manufactured at industrial scale

In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.

Apple metabolism under oxidative stress affects plant cell wall structure and mechanical properties

Several studies have shown beneficial effects of short exposure to oxidative stress on stored fruit, such as better preservation, increased firmness, preservation of polyphenolic compounds, and reduced risk of postharvest disorders such as bitter pit and superficial scald in apples. In this study the effect of short-term oxidative stress conditions on the physiology of apple fruit was investigated. Apple fruit of three cultivars were exposed to hypoxic storage conditions of various lengths to induce anaerobiosis. The response of apple fruit to short-term oxidative stress was evaluated by means of cell wall immunolabeling and atomic force microscopy. In addition, the antioxidant capacity and antioxidative activity of apple peels was assessed. Through various techniques, it was shown that short-term oxidative stress conditions promote specific enzymatic activity that induces changes in the cell wall of apple fruit cells. Exposure to short-term stress resulted in the remodeling of cell wall pectic polysaccharides, observed as an increase in the size and complexity of extracted oxalate pectin. Structural changes in the cell wall were followed by an increase in Young's modulus (compressive stiffness of a solid material, expressed as the relationship between stress and axial strain) of the cell wall material. The data presented in this paper show in a novel way how storage under short-term oxidative stress modifies the cell wall of apple fruit at the molecular level.

Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives

Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.

Cuticle architecture and mechanical properties: a functional relationship delineated through correlated multimodal imaging

Cuticles are multifunctional hydrophobic biocomposites that protect the aerial organs of plants. During plant development, plant cuticles must accommodate different mechanical constraints combining extensibility and stiffness, and the corresponding relationships with their architecture are unknown. Recent data showed a fine-tuning of cuticle architecture during fruit development, with several chemical clusters which raise the question of how they impact the mechanical properties of cuticles. We investigated the in-depth nanomechanical properties of tomato (Solanum lycopersicum) fruit cuticle from early development to ripening, in relation to chemical and structural heterogeneities by developing a correlative multimodal imaging approach. Unprecedented sharps heterogeneities were evidenced including an in-depth mechanical gradient and a 'soft' central furrow that were maintained throughout the plant development despite the overall increase in elastic modulus. In addition, we demonstrated that these local mechanical areas are correlated to chemical and structural gradients. This study shed light on fine-tuning of mechanical properties of cuticles through the modulation of their architecture, providing new insight for our understanding of structure-function relationships of plant cuticles and for the design of bioinspired material.

Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii

This study synthesized titanium dioxide (TiO₂ ) nanoparticles (NPs) from mango leaf extract and investigated the features and antibacterial capabilities of three different. The microscopic morphological observation, scanning electron microscopy, and transmission electron microscopy results showed that all three NPs showed agglomeration phenomenon, and the TN-1 sample existed as large agglomerates, whereas the agglomeration phenomenon of TN-3 sample was improved by the modified, without large agglomerates. The biosynthetic TN-2 and TN-3 NPs were spherical and uniform in size, whereas those of the TN-3 sample was the smallest, ranging from 10 to 30 nm. X-ray diffraction and Raman spectroscopy results exhibited that these were highly pure anatase NPs. The result of ultraviolet (UV)-visible-near-infrared spectral analysis showed that the TN-2 and TN-3 samples displayed higher UV absorption properties than the TN-1 samples and were highest in the modified NPs, which was more suitable for preparing chitosan-based nanocomposite material in future experiments and studies. The colony diameters of the TN-1, TN-2, and TN-3 treatment groups were 7.99, 7.80, and 6.86 mm, respectively, after 120 min of UV light induction at a wavelength of 365 nm. Significant differences were evident between the TN-3 and the other two groups (p < 0.05), indicating that the TN-3 sample more effectively inhibited Penicillium steckii than the other TiO₂ NPs. PRACTICAL APPLICATION: Nanomaterials coated film preservation is widely used in fruit and vegetable preservation. In this paper, TiO₂ nanomaterials will be green synthesized using mango leaf and structurally characterized, whereas antibacterial tests will be conducted against the mango fruit-specific bacterium Penicillium steckii, which will provide a theoretical basis for the storage and preservation of mango.

Understanding the mechanical performance of raw and cooked potato cells

The micromechanics of individual potato cells comprising of cell wall and embedded native or gelatinised starch were explored. Micromanipulation can be used to compare cells of distinct strengths and study (bio)mechanical issues related to industrial processing (e.g. heat treatment). Two commercial types of potato, 'baking' and 'Maris Piper' were selected to conduct microcompression experiments. Cells isolated from 'Maris Piper' raw tubers appeared to be more resistant to deformation than the respective ones from the 'baking' cultivar. Cooked cells suffered a decrease in their turgidity which resulted in clusters of observed behaviours, with force-deformation curves showing a single or multiple bursting events. This study provides fundamental work and an insight on the behaviour of potato cells via an exploratory investigation of how different elements of the potato tissue can be measured. The results obtained can be used to relate cellular biology to mechanical properties and could also pave the way to understanding other starch-containing cells (e.g. pea, lentils, wheat).

The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes

According to bibliography, elastic modulus studies of agricultural produce at the macro-scale using a resistance measuring (as Magness-Taylor penetration test or compression test) by an Instron Universal Mechanical Testing Machine is often used to express this characteristic. However, the determination of the elastic properties of agricultural produce at the macro-scale result widely varying values for a particular agricultural produce. So in this study, to decrease the variability which now exists in the elastic modulus results of agricultural produce measured at the macro-scale, measuring and comparison of the elastic modulus of agricultural produce, pineapple fruit as case study, in macroscopic (by Hook's theory on the cylindrical specimen and Hertz theory in the mode of spherical indenter contact on the whole specimen) and microscopic (by atomic force microscopy) modes was investigate. There is concluded that with changing the type of theory, the behavior of the elastic modulus changes significantly at a 1% level. In microscopic mode studies, the lowest elastic modulus (0.135 MPa) was obtained by using Hertz theory in the mode of spherical indenter contact on the whole specimen while the highest elastic modulus value (0.779 MPa) was seen by using Hook's theory on the cylindrical specimen. In microscopic mode studies, the Sneddon model had the lowest elastic modulus while Hertzian model showed the highest elastic modulus value. Consequently, due to some reasons such as complex shape of most agricultural produce, assumptions required for three elastic theories of contacting bodies in macroscopic mode, complex structure and viscoelastic behavior of agricultural produce, it is found that the variability of the information can be reduced at micro-scale, or, to a lesser extent.

Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness

Characterization of biological materials with their elasto-mechanical properties is considered essential for understanding their nature. In addition, elasto-mechanical studies at the macroscale are frequently used to determine these characteristics by a resistance measurement such as the Magness-Taylor penetration test or compression test using an Instron Universal Mechanical Testing Machine. In this regard, the atomic force microscopy (AFM) was presented as a new method for identifying the alterations of elasto-mechanical properties at a nanoscale. Therefore, the present study estimated the elastic modulus and stiffness of the cell walls which were isolated from the banana mesocarp with AFM-based nanoindentation. Then, the elastic modulus of a cell and stiffness were determined by analyzing the force-separation curves using the theory of Hertz and the mechanics of Sneddon. Using two tips of the distinct radius of the curvature (10 and 10,000 nm), it was revealed that the tip geometry significantly affected the measured elasto-mechanical properties. Further, the elastic modulus was around 95 ± 45 and 18.5 ± 12.5 kPa for the sharper tip (R = 10 nm) and a bead (R = 10,000 nm) tips, respectively. Furthermore, a large variability was considered regarding the elasto-mechanical property (>100%) among the cells which were sampled from the same region in the fruit. Therefore, the AFM can be highly suitable for evaluating the structure-related properties of biological materials at the cellular and subcellular scales by combining nano elasto-mechanical properties with topography imaging.

Atomic force microscopy in food preservation research: New insights to overcome spoilage issues

A higher level of food safety is required due to the fast-growing human population along with the increased awareness of healthy lifestyles. Currently, a large percentage of food is spoiled during storage and processing due to enzymes and microbial activity, causing huge economic losses to both producers and consumers. Atomic force microscopy (AFM), as a powerful scanning probe microscopy, has been successfully and widely used in food preservation research. This technique allows a non-invasive examination of food products, providing high-resolution images of surface structure and individual polymers as well as the physical properties and adhesion of single molecules. In this paper, detailed applications of AFM in food preservation are reviewed. AFM has been used to provide comprehensive information in food preservation by evaluating the spoilage with its related structure modification. By utilizing AFM imaging and force measurement function, the main mechanisms involved in the loss of food quality and preservation technologies development can be further elucidated. It is also capable of exploring the activities of enzymes and microbes in influencing the quality of food products during storage. AFM provides comprehensive solutions to overcome spoilage issues with its versatile functions and high-throughput outcomes. Further research and development of this novel technique in order to solve integrated problems in food preservation are necessary.

Investigation of food microstructure and texture using atomic force microscopy: A review

We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

Effects of Different TiO2 Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film

In this investigation, the effect of different concentrations of titanium dioxide (TiO₂) nanoparticles (NPs) on the structure and antimicrobial activity of chitosan-based coating films was examined. Analysis using scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed that the modified TiO₂ NPs were successfully dispersed into the chitosan matrix, and that the roughness of the chitosan-TiO₂ nanocomposites were significantly reduced. Moreover, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses indicated that the chitosan interacted with TiO₂ NPs and possessed good compatibility, while a thermogravimetric analysis (TGA) of the thermal properties showed that the chitosan-TiO₂ nanocomposites with 0.05% TiO₂ NPs concentration had the best thermal stability. The chitosan-TiO₂ nanocomposite exhibited an inhibitory effect on the growth of Escherichia coli and Staphylococcus aureus. This antimicrobial activity of the chitosan-TiO₂ nanocomposites had an inhibition zone ranging from 9.86 ± 0.90 to 13.55 ± 0.35 (mm). These results, therefore, indicate that chitosan-based coating films incorporated with TiO₂ NPs might become a potential packaging system for prolonging the shelf-life of fruits and vegetables.

Sensing and Modelling Mechanical Response in Large Deformation Indentation of Adherent Cell Using Atomic Force Microscopy

The mechanical behaviour of adherent cells when subjected to the local indentation can be modelled via various approaches. Specifically, the tensegrity structure has been widely used in describing the organization of discrete intracellular cytoskeletal components, including microtubules (MTs) and microfilaments. The establishment of a tensegrity model for adherent cells has generally been done empirically, without a mathematically demonstrated methodology. In this study, a rotationally symmetric prism-shaped tensegrity structure is introduced, and it forms the basis of the proposed multi-level tensegrity model. The modelling approach utilizes the force density method to mathematically assure self-equilibrium. The proposed multi-level tensegrity model was developed by densely distributing the fundamental tensegrity structure in the intracellular space. In order to characterize the mechanical behaviour of the adherent cell during the atomic force microscopy (AFM) indentation with large deformation, an integrated model coupling the multi-level tensegrity model with a hyperelastic model was also established and applied. The coefficient of determination between the computational force-distance (F-D) curve and the experimental F-D curve was found to be at 0.977 in the integrated model on average. In the simulation range, along with the increase in the overall deformation, the local stiffness contributed by the cytoskeletal components decreased from 75% to 45%, while the contribution from the hyperelastic components increased correspondingly.

Evaluation of Nanomechanical Properties of Tomato Root by Atomic Force Microscopy

Here, different tissue surfaces of tomato root were characterized employing atomic force microscopy on day 7 and day 21 of growth through Young's modulus and plasticity index. These parameters provide quantitative information regarding the mechanical behavior of the tomato root under fresh conditions in different locations of the cross-section of root [cell surface of the epidermis, parenchyma (Pa), and vascular bundles (Vb)]. The results show that the mechanical parameters depend on the indented region, tissue type, and growth time. Thereby, the stiffness increases in the cell surface of epidermal tissue with increasing growth time (from 9.19 ± 0.68 to 13.90 ± 1.68 MPa) and the cell surface of Pa tissue displays the opposite behavior (from 1.74 ± 0.49 to 0.48 ± 0.55); the stiffness of cell surfaces of Vb tissue changes from 10.60 ± 0.58 to 6.37 ± 0.53 MPa, all cases showed a statistical difference (p &lt; 0.05). Viscoelastic behavior dominates the mechanical forces in the tomato root. The current study is a contribution to a better understanding of the cell mechanics behavior of different tomato root tissues during growth.

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

Banana (Musa acuminata) and mango (Mangifera indica) are two of the most popular fruits eaten worldwide. They both soften during ripening but their textural attributes are markedly different. This study aimed to elucidate the molecular mechanism underpinning textural differences between banana and mango. We used a novel combination of methods at different scales to analyse the surface properties of fruit cells and the potential contribution of cells and cell wall components to oral processing and texture perception. The results indicated that cell separation occurred easily in both organs under mild mechanical stress. Banana cells showed distinctively elongated shapes with distinct distribution of pectin and hemicellulose epitopes at the cell surface. In contrast, mango had relatively spherical cells that ruptured during cell separation. Atomic force microscopy detected soft surfaces indicative of middle lamella remnants on banana cells, while mango cells had cleaner, smoother surfaces, suggesting absence of middle lamellae and more advanced cell wall disassembly. Comparison of solubilized polymers by cell wall glycome analysis showed abundance of mannan and feruylated xylan in separation exudate from banana but not mango, but comparable levels of pectin and arabinogalactan proteins. Bulk rheology experiments showed that both fruits had similar apparent viscosity and hence might be extrapolated to have similar "oral thickness" perception. On the other hand, oral tribology experiments showed significant differences in their frictional behavior at orally relevant speeds. The instrumental lubrication behavior can be interpreted as "smooth" mouthfeel for mango as compared to "astringent" or "dry" for banana in the later stages of oral processing. The results suggest that cell wall surface properties contribute to lubricating behavior associated with textural perception in the oral phase.

Characterisation of the Material and Mechanical Properties of Atomic Force Microscope Cantilevers with a Plan-View Trapezoidal Geometry

Cantilever devices have found applications in numerous scientific fields and instruments, including the atomic force microscope (AFM), and as sensors to detect a wide range of chemical and biological species. The mechanical properties, in particular, the spring constant of these devices is crucial when quantifying adhesive forces, material properties of surfaces, and in determining deposited mass for sensing applications. A key component in the spring constant of a cantilever is the plan-view shape. In recent years, the trapezoidal plan-view shape has become available since it offers certain advantages to fast-scanning AFM and can improve sensor performance in fluid environments. Euler beam equations relating cantilever stiffness to the cantilever dimensions and Young’s modulus have been proven useful and are used extensively to model cantilever mechanical behaviour and calibrate the spring constant. In this work, we derive a simple correction factor to the Euler beam equation for a beam-shaped cantilever that is applicable to any cantilever with a trapezoidal plan-view shape. This correction factor is based upon previous analytical work and simplifies the application of the previous researchers formula. A correction factor to the spring constant of an AFM cantilever is also required to calculate the torque produced by the tip when it contacts the sample surface, which is also dependent on the plan-view shape. In this work, we also derive a simple expression for the torque for triangular plan-view shaped cantilevers and show that for the current generation of trapezoidal plan-view shaped AFM cantilevers, this will be a good approximation. We shall apply both these correction factors to determine Young’s modulus for a range of trapezoidal-shaped AFM cantilevers, which are specially designed for fast-scanning. These types of AFM probes are much smaller in size when compared to standard AFM probes. In the process of analysing the mechanical properties of these cantilevers, important insights are also gained into their spring constant calibration and dimensional factors that contribute to the variability in their spring constant.

Assessment of Primary Cell Wall Nanomechanical Properties in Internal Cells of Non-Fixed Maize Roots

The mechanical properties of cell walls play a vital role in plant development. Atomic-force microscopy (AFM) is widely used for characterization of these properties. However, only surface or isolated plant cells have been used for such investigations, at least as non-embedded samples. Theories that claim a restrictive role of a particular tissue in plant growth cannot be confirmed without direct measurement of the mechanical properties of internal tissue cell walls. Here we report an approach of assessing the nanomechanical properties of primary cell walls in the inner tissues of growing plant organs. The procedure does not include fixation, resin-embedding or drying of plant material. Vibratome-derived longitudinal and transverse sections of maize root were investigated by AFM in a liquid cell to track the changes of cell wall stiffness and elasticity accompanying elongation growth. Apparent Young's modulus values and stiffness of stele periclinal cell walls in the elongation zone of maize root were lower than in the meristem, i.e., cell walls became more elastic and less resistant to an applied force during their elongation. The trend was confirmed using either a sharp or spherical probe. The availability of such a method may promote our understanding of individual tissue roles in the plant growth processes.

Discrete element modelling of tomato tissue deformation and failure at the cellular scale

Bruise damage in fruit results from cell wall failure and inter-cellular separation. Despite the importance of the micro-mechanics of plant tissue with respect to its integrity, it remains largely unquantified and poorly understood, due to many difficulties during experimental characterization. In this article, a 3D micro-mechanical plant tissue model that is able to model cell rupture and inter-cellular debonding and thus provide more insight into the micro-mechanics was developed. The model is based on the discrete element method (DEM) and represents the tissue as a mass-spring system. Each plant cell is represented as a deformable visco-elastoplastic triangulated mesh under turgor pressure. To model cell wall rupture, it is assumed that a spring connection in the wall breaks at a certain critical stretch ratio and that a ruptured cell is turgorless. The inter-cellular contact model assumes brittle fracture between a cell's node and an adjacent cell's triangle when their bond distance exceeds a critical value. A high-speed tomato fruit cell compression test was simulated and the modelled force-strain curve compares well with the experimental data, including for strains above the elastic limit. By varying the shape of the cell in the compression simulation it was shown that the force-strain curve is highly dependent on the cell shape and thus parameter fitting procedures based on a spherical cell model will be inaccurate. Furthermore, the wall stiffness and thickness showed a positive linear relationship with the force at cell bursting. Besides simulating compression tests of single cells, we also simulated tensile and compression tests on small tissue specimens. Realistic tissue structures of tomato mesocarp tissue were generated by a novel method using DEM simulations of deformable cells in a shrinking cylinder. The cell area, volume and anisotropy distributions of the virtual tissue compared well with micro-CT images of real tomato mesocarp tissue (normalized root mean square error values smaller than 3%). The tissue compression and tensile test simulations demonstrated an important influence of the inter-cellular bonding energy and tissue porosity on the tissue failure characteristics and elastic modulus.

Low-Boron Tolerance Strategies Involving Pectin-Mediated Cell Wall Mechanical Properties in Brassica napus

Boron (B) is an essential micronutrient for the growth and development of plants. Oilseed rape (Brassica napus L.) is a staple oleaginous crop, which is greatly susceptible to B deficiency. Significant differences in tolerance of low-B stresses are observed in rapeseed genotypes, but the underlying mechanism remains unclear, particularly at the single-cell level. Here we provide novel insights into pectin-mediated cell wall (CW) mechanical properties implicated in the differential tolerance of low B in rapeseed genotypes. Under B deficiency, suspension cells of the low-B-sensitive genotype 'W10' showed more severely deformed morphology, lower viabilities and a more easily ruptured CW than those of the low-B-tolerant genotype 'QY10'. Cell rupture was attributed to the weakened CW mechanical strength detected by atomic force microscopy; the CW mechanical strength of 'QY10' was reduced by 13.6 and 17.4%, whereas that of 'W10' was reduced by 29.0 and 30.4% under 0.25 and 0.10 μM B conditions, respectively. The mechanical strength differences between 'QY10' and 'W10' were diminished after the removal of pectin. Further, 'W10' exhibited significantly higher pectin concentrations with much more rhamnogalacturonan II (RG-II) monomer, and also presented obviously higher mRNA abundances of pectin biosynthesis-related genes than 'QY10' under B deficiency. CW regeneration was more difficult for protoplasts of 'W10' than for those of 'QY10'. Taking the results together, we conclude that the variations in pectin-endowed CW mechanical properties play key roles in modulating the differential genotypic tolerance of rapeseed to low-B stresses at both the single-cell and the plant level, and this can potentially be used as a selection trait for low-B-tolerant rapeseed breeding.

Application of Microrheology in Food Science

Microrheology provides a technique to probe the local viscoelastic properties and dynamics of soft materials at the microscopic level by observing the motion of tracer particles embedded within them. It is divided into passive and active microrheology according to the force exerted on the embedded particles. Particles are driven by thermal fluctuations in passive microrheology, and the linear viscoelasticity of samples can be obtained on the basis of the generalized Stokes-Einstein equation. In active microrheology, tracer particles are controlled by external forces, and measurements can be extended to the nonlinear regime. Microrheology techniques have many advantages such as the need for only small sample amounts and a wider measurable frequency range. In particular, microrheology is able to examine the spatial heterogeneity of samples at the microlevel, which is not possible using traditional rheology. Therefore, microrheology has considerable potential for studying the local mechanical properties and dynamics of soft matter, particularly complex fluids, including solutions, dispersions, and other colloidal systems. Food products such as emulsions, foams, or gels are complex fluids with multiple ingredients and phases. Their macroscopic properties, such as stability and texture, are closely related to the structure and mechanical properties at the microlevel. In this article, the basic principles and methods of microrheology are reviewed, and the latest developments and achievements of microrheology in the field of food science are presented.

Finite Element Analysis of Single Cell Stiffness Measurements Using PZT-Integrated Buckling Nanoneedles

This paper proposes a new technique for real-time single cell stiffness measurement using lead zirconate titanate (PZT)-integrated buckling nanoneedles. The PZT and the buckling part of the nanoneedle have been modelled and validated using the ABAQUS software. The two parts are integrated together to function as a single unit. After calibration, the stiffness, Young’s modulus, Poisson’s ratio and sensitivity of the PZT-integrated buckling nanoneedle have been determined to be 0.7100 N·m⁻¹, 123.4700 GPa, 0.3000 and 0.0693 V·m·N⁻¹, respectively. Three Saccharomyces cerevisiae cells have been modelled and validated based on compression tests. The average global stiffness and Young’s modulus of the cells are determined to be 10.8867 ± 0.0094 N·m⁻¹ and 110.7033 ± 0.0081 MPa, respectively. The nanoneedle and the cell have been assembled to measure the local stiffness of the single Saccharomyces cerevisiae cells The local stiffness, Young’s modulus and PZT output voltage of the three different size Saccharomyces cerevisiae have been determined at different environmental conditions. We investigated that, at low temperature the stiffness value is low to adapt to the change in the environmental condition. As a result, Saccharomyces cerevisiae becomes vulnerable to viral and bacterial attacks. Therefore, the proposed technique will serve as a quick and accurate process to diagnose diseases at early stage in a cell for effective treatment.

Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data

The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in the chitosan coating film. The roughness of coating film is affected by the concentration of chitosan. The antifungal activity of cinnamon oil should be mainly due to its main consistent trans-cinnamaldehyde, which is proportional to the trans-cinnamaldehyde concentration and improves with increasing the attachment time of oil. The exosmosis ratios of Penicillium citrinum and Aspergillus flavus could be enhanced by increasing the concentration of cinnamon oil. Morphological observation indicates that, compared to the normal cell, the wizened mycelium of A. flavus is observed around the inhibition zone, and the growth of spores is also inhibited. Moreover, the analysis of gas sensors indicate that the chitosan-oil coating could decrease the level of O₂ and increase the level of CO₂ in the package of cherry fruits, which also control the fruit decay. These results indicate that its preservation mechanism might be partly due to the micropores structure of coating film as a barrier for gas and a carrier for oil, and partly due to the activity of cinnamon oil on the cell disruption.

The stiffening of the cell walls observed during physiological softening of pears

The Young's modulus of the primary cell walls of pears decreases linearly during the pre-harvest on-tree maturation and increases during postharvest storage, and does not correlate with firmness of fruit. The determination of mechanical properties of cell walls is indispensable for understanding the mechanism of physiological softening and deterioration of quality of fruits during postharvest storage. The Young's modulus of the primary cell walls from pear fruit (Pyrus communis L., cultivars 'Conference' and 'Xenia') during pre-harvest maturation and postharvest storage in an ambient atmosphere at 2 °C followed by shelf life was studied using atomic force microscopy (AFM). The results were related to the firmness of fruits, galacturonic acid content in water, chelator, sodium carbonate and insoluble pectin fractions, polygalacturonase and pectin methylesterase activities. The Young's modulus of the primary cell walls decreased linearly during the last month of pre-harvest maturation from 3.2 ± 1.8 to 1.1 ± 0.7 MPa for 'Conference' and from 1.9 ± 1.2 to 0.2 ± 0.1 MPa for 'Xenia' which correlated with linear firmness decrease. During postharvest storage the cell wall Young's modulus increased while firmness continued to decrease. Correlation analysis for the entire period of the experiment showed a lack of straightforward relation between the Young's modulus of primary cell walls and fruit firmness. The Young's modulus of cell walls correlated negatively either with galacturonic acid content in sodium carbonate soluble pectin ('Conference') or with insoluble pectin fractions ('Xenia') and positively with polygalacturonase activity. It was therefore evidenced that covalently linked pectins play the key role for the stiffness of fruit cell walls. Based on the obtained results, the model explaining the fruit transition from firm and crispy to soft and mealy was proposed.

Plant cell wall extensibility: connecting plant cell growth with cell wall structure, mechanics, and the action of wall-modifying enzymes

The advent of user-friendly instruments for measuring force/deflection curves of plant surfaces at high spatial resolution has resulted in a recent outpouring of reports of the 'Young's modulus' of plant cell walls. The stimulus for these mechanical measurements comes from biomechanical models of morphogenesis of meristems and other tissues, as well as single cells, in which cell wall stress feeds back to regulate microtubule organization, auxin transport, cellulose deposition, and future growth directionality. In this article I review the differences between elastic modulus and wall extensibility in the context of cell growth. Some of the inherent complexities, assumptions, and potential pitfalls in the interpretation of indentation force/deflection curves are discussed. Reported values of elastic moduli from surface indentation measurements appear to be 10- to >1000-fold smaller than realistic tensile elastic moduli in the plane of plant cell walls. Potential reasons for this disparity are discussed, but further work is needed to make sense of the huge range in reported values. The significance of wall stress relaxation for growth is reviewed and connected to recent advances and remaining enigmas in our concepts of how cellulose, hemicellulose, and pectins are assembled to make an extensible cell wall. A comparison of the loosening action of α-expansin and Cel12A endoglucanase is used to illustrate two different ways in which cell walls may be made more extensible and the divergent effects on wall mechanics.

Specific Changes of Exocarp and Mesocarp Occurring during Softening Differently Affect Firmness in Melting (MF) and Non Melting Flesh (NMF) Fruits

Melting (MF) and non melting flesh (NMF) peaches differ in their final texture and firmness. Their specific characteristics are achieved by softening process and directly dictate fruit shelf life and quality. Softening is influenced by various mechanisms including cell wall reorganization and water loss. In this work, the biomechanical properties of MF Spring Crest's and NMF Oro A's exocarp and mesocarp along with the amount and localization of hydroxycinnamic acids and flavonoids were investigated during fruit ripening and post-harvest. The objective was to better understand the role played by water loss and cell wall reorganization in peach softening. Results showed that in ripe Spring Crest, where both cell turgor loss and cell wall dismantling occurred, mesocarp had a little role in the fruit reaction to compression and probe penetration response was almost exclusively ascribed to the epidermis which functioned as a mechanical support to the pulp. In ripe Oro A's fruit, where cell wall disassembly did not occur and the loss of cell turgor was observed only in mesocarp, the contribution of exocarp to fruit firmness was consistent but relatively lower than that of mesocarp, suggesting that in addition to cell turgor, the integrity of cell wall played a key role in maintaining NMF fruit firmness. The analysis of phenols suggested that permeability and firmness of epidermis were associated with the presence of flavonoids and hydroxycinnamic acids.

Single Cell Wall Nonlinear Mechanics Revealed by a Multiscale Analysis of AFM Force-Indentation Curves

Individual plant cells are rather complex mechanical objects. Despite the fact that their wall mechanical strength may be weakened by comparison with their original tissue template, they nevertheless retain some generic properties of the mother tissue, namely the viscoelasticity and the shape of their walls, which are driven by their internal hydrostatic turgor pressure. This viscoelastic behavior, which affects the power-law response of these cells when indented by an atomic force cantilever with a pyramidal tip, is also very sensitive to the culture media. To our knowledge, we develop here an original analyzing method, based on a multiscale decomposition of force-indentation curves, that reveals and quantifies for the first time the nonlinearity of the mechanical response of living single plant cells upon mechanical deformation. Further comparing the nonlinear strain responses of these isolated cells in three different media, we reveal an alteration of their linear bending elastic regime in both hyper- and hypotonic conditions.

An Atomic Force Microscope Study Revealed Two Mechanisms in the Effect of Anticancer Drugs on Rate-Dependent Young's Modulus of Human Prostate Cancer Cells

Mechanical properties of cells have been recognized as a biomarker for cellular cytoskeletal organization. As chemical treatments lead to cell cytoskeletal rearrangements, thereby, modifications of cellular mechanical properties, investigating cellular mechanical property variations provides insightful knowledge to effects of chemical treatments on cancer cells. In this study, the effects of eight different anticancer drugs on the mechanical properties of human prostate cancer cell (PC-3) are investigated using a recently developed control-based nanoindentation measurement (CNM) protocol on atomic force microscope (AFM). The CNM protocol overcomes the limits of other existing methods to in-liquid nanoindentation measurement of live cells on AFM, particularly for measuring mechanical properties of live cells. The Young's modulus of PC-3 cells treated by the eight drugs was measured by varying force loading rates over three orders of magnitude, and compared to the values of the control. The results showed that the Young's modulus of the PC-3 cells increased substantially by the eight drugs tested, and became much more pronounced as the force load rate increased. Moreover, two distinct trends were clearly expressed, where under the treatment of Disulfiram, paclitaxel, and MK-2206, the exponent coefficient of the frequency- modulus function remained almost unchanged, while with Celebrex, BAY, Totamine, TPA, and Vaproic acid, the exponential rate was significantly increased.

Imaging of polysaccharides in the tomato cell wall with Raman microspectroscopy

BACKGROUND

The primary cell wall of fruits and vegetables is a structure mainly composed of polysaccharides (pectins, hemicelluloses, cellulose). Polysaccharides are assembled into a network and linked together. It is thought that the percentage of components and of plant cell wall has an important influence on mechanical properties of fruits and vegetables.

RESULTS

In this study the Raman microspectroscopy technique was introduced to the visualization of the distribution of polysaccharides in cell wall of fruit. The methodology of the sample preparation, the measurement using Raman microscope and multivariate image analysis are discussed. Single band imaging (for preliminary analysis) and multivariate image analysis methods (principal component analysis and multivariate curve resolution) were used for the identification and localization of the components in the primary cell wall.

CONCLUSIONS

Raman microspectroscopy supported by multivariate image analysis methods is useful in distinguishing cellulose and pectins in the cell wall in tomatoes. It presents how the localization of biopolymers was possible with minimally prepared samples.