Expansion of the Plant Cell Wall

Abstract

The sections in this article areIntroductionWall Stress Relaxation, Water Uptake and Cell EnlargementAlternative Models of the Plant Cell WallThe Meaning of Wall Loosening and Wall ExtensibilityTime Scales for Changes in Cell GrowthCandidates for Wall‐Loosening AgentsExpansinsXyloglucan Endotransglucosylase/Hydrolases (XTHs)Endo‐1,4‐β‐D‐GlucanasesNon‐Enzymatic Scission of Wall Polysaccharides by Hydroxyl RadicalsYieldinSummary

Examining the contribution of cell wall polysaccharides to the mechanical properties of apple parenchyma tissue using exogenous enzymes

“…They have pointed to key roles of xyloglucan and pectin, and of pectin-degrading enzymes (endopolygalacturonase, pectin lyase), xyloglucan-remodeling enzymes (xyloglucan endotransglucosylase/hydrolase, XTH), and expansin proteins that regulate xyloglucan–cellulose interactions ( Brummell et al , 1999 ; Jiménez-Bermúdez et al , 2002 ; Chanliaud et al , 2004 ; Cantu et al , 2008 ; Quesada et al , 2009 ; Burgert and Dunlop, 2011 ; Atkinson et al , 2012 ; Miedes et al , 2013 ; Lin et al , 2016 ; Minoia et al , 2016 ). These observations have informed conceptual representations of cell wall macromolecular organization and functions (reviewed in Cosgrove, 2003 ), of which the most recent one proposes a scaffold of cellulose microfibrils embedded in pectin with a matrix of hemicelluloses keeping the microfibrils apart ( Park and Cosgrove, 2015 ). According to this representation, minute amounts of XyG in strong interaction with cellulose will form biomechanical ‘hotspots’ that control cell wall creep.…”

Proteome characterization of sugarcane primary cell wall

“…These proteins are regulated by development and their amounts vary according to tissue type. An example of HRGP is extensin (CARPITA; MCCANN, 2000), which is involved in relaxation and extension of the cell wall (COSGROVE, 2003). In addition to these structural proteins, cell walls also contain arabinogalactans (AGPs), which are highly glycosylated containing mainly galactose and arabinose residues (TAIZ; ZEIGER, 2004).…”