A cDNA Clone Highly Expressed in Ripe Banana Fruit Shows Homology to Pectate Lyases

Domínguez‐Puigjaner, Eva; Llop, I.; Vendrell, M.; Prat, Salomé

doi:10.1104/pp.114.3.1071

Cited by 83 publications

(58 citation statements)

References 33 publications

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“…This is similar to the expression of three transcripts (plA, plB, and plC) encoding PLs in strawberry fruit 25 and two genes encoding PLs in the pulp of ripe banana fruit 26,27 . Exogenous ethylene induced accumulation of Banl7 transcript encoding a PL in green banana fruit 26 is similar to the hastening of MzPL expression now found in ethylene-treated sapodilla fruit. In strawberry, the expression of a gene encoding a PL was reduced by antisense expression.…”

Section: Discussionsupporting

confidence: 70%

Untitled

Kunyamee¹,

Ketsa²,

Doorn³

2010

ScienceAsia

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Sapodilla (Manilkara zapota) is a tropical fruit crop grown commercially in Thailand which undergoes a rapid change after harvest. Information on these postharvest changes is rare. In this work, firmness of the fruit flesh in sapodilla cvv. Makok-Yai and Kra-Suay was observed to sharply decrease and was low by day 5 after harvest. The decrease in fruit firmness was hastened after ethylene treatment, and prevented after treatment with 1-methylcyclopropene. Three genes encoding cell wall-degrading enzymes, an endo-β-1,4-glucanase (MzEG), a pectate lyase (MzPL), and a polygalacturonase (MzPG), were isolated. In both cultivars tested, the transcript abundance of the isolated MzEG was correlated with fruit growth and not with loss of fruit firmness after harvest. In contrast, the mRNA of the isolated MzPL and MzPG accumulated during postharvest ripening. Ethylene treatment increased the transcript abundance in both genes. Throughout the treatments the expression of MzPG was well correlated with the decrease of fruit firmness, whereas the expression of MzPL was not. The PG activity in the fruit flesh was also well correlated with the decrease of flesh firmness. Hence the expression of the isolated MzPG was correlated both with PG activity and with firmness. Our data indicated that MzPG plays an important role in the rapid softening of sapodilla fruits during ripening.

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Section: Discussionsupporting

confidence: 70%

Untitled

Kunyamee¹,

Ketsa²,

Doorn³

2010

ScienceAsia

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“…PL makes a contribution to the degradation of pectin and fruit ripening and softening (Dominguez-Puigjaner et al 1997;Marin-Rodriguez et al 2002). It was of significance to carry out comparative analysis of PL activity and PL gene expression during strawberry fruit ripening.…”

Section: Discussionmentioning

confidence: 99%

“…Pectate lyase (PL, EC 4.2.2.2), is an enzyme that catalyzes the eliminative cleavage of (1→4)-alpha-D-galacturonan methyl ester to give oligosaccharides with 4-deoxy-6-Omethyl-alpha-D-galact-4-enuronosyl groups at their nonreducing ends (Marin-Rodriguez et al 2002). In plants, it that has been confirmed that PL participates in the degradation of the backbone of pectic polysaccharides during ripening and softening of climacteric fruits such as bananas (Dominguez-Puigjaner et al 1997;MarinRodriguez et al 2002MarinRodriguez et al , 2003Payasi and Sanwal 2003;Payasi et al 2004). However, little information is available concerning the role and activity of PL in strawberries during ripening and softening.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Zhou¹,

Li²,

Zhao³

2016

Can. J. Plant Sci.

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Strawberry fruits are perishable due to fruit softening occurring during storage and marketing, but the mechanism by which this occurs is not clear. In this study, the possible mechanism of softening is explored by comparative studies on the changes of fruit firmness, pectate lyase (PL) activities, and relative expression levels of PL genes between two strawberry cultivars. The results indicate that a method for the determination of PL activity in the strawberry fruit was established. The activity of PL was at a low level in the small green fruit to white fruit stage, and maintained at a high level in the ripening and softening stage. The PL gene was specifically expressed in fruit and mainly in the ripening stage. PL expressions were closely correlated with PL activities, and negatively related with the changes in flesh firmness. The full-length cDNA of PL genes from the two cultivars was cloned using the RACE method. Amino acid residues of C terminal sequences of the PL proteins from different species showed significant variations. Those results suggested that the differences in PL activity, gene sequence, and gene expression patterns may lead to the different roles of PL in different fruit textures of strawberries during ripening and softening.Key words: fruit ripening and softening, pectate lyase, strawberry.Résumé : La fraise est un fruit périssable parce que la baie ramollit pendant l'entreposage et la vente, mais on ne sait pas exactement quel mécanisme est à l'origine de ce phénomène. Les auteurs se sont efforcés de le préciser en comparant les changements qui surviennent au niveau de la fermeté du fruit, de l'activité de la pectate lyase (PL) et de l'expression relative des gènes PL chez deux cultivars de fraisier. Les résultats ont permis d'établir une méthode pour jauger l'activité de la PL chez la fraise. La PL est peu active dans les petites baies vertes, jusqu'au stade du fruit blanc, après quoi elle reste très active pendant le mûrissement et le ramollissement. Le gène PL s'exprime spécifiquement chez le fruit et surtout pendant le mûrissement. L'expression du gène PL est étroitement corrélée à l'activité de la PL et négativement reliée aux changements de fermeté de la chair. Les auteurs ont cloné l'ADNc complet des gènes PL des deux cultivars par la technique RACE. Les résidus des acides aminés de la séquence C finale des protéines PL varient significativement entre les deux variétés. Ces résultats donnent à penser que les écarts au niveau de l'activité de la PL, de la séquence génétique et de l'expression des gènes pourraient expliquer le rôle variable de la PL dans les diverses textures observées chez la fraise pendant le mûrissement et le ramollissement. [Traduit par la Rédaction] Mots-clés : fraise, pectate lyase, mûrissement, ramollissement du fruit.

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“…These enzymes catalyze the cleavage of unesterified galacturonosyl linkages by a b-elimination reaction. Ripening-related PL genes have been identified in banana (Domínguez-Puigjaner, Llop, Vendrell, & Prat, 1997), grape (Nunan, Davies, Robinson, & Fincher, 2001) and strawberry (Benítez-Burraco et al, 2003;Medina-Escobar, Cárdenas, Moyano, Caballero, & Muñoz-Blanco, 1997). More interestingly, suppression of the mRNA of this gene in strawberry by an antisense transformation increased significantly the firmness of ripe fruits and extended the postharvest shelf life (Jiménez-Bermú dez et al, 2002).…”

Section: Introductionmentioning

confidence: 96%