Structural features of cell-wall polymers of the apple

Stevens, Barry J.H.; Selvendran, Robert R.

doi:10.1016/0008-6215(84)85013-2

Cited by 87 publications

(39 citation statements)

References 26 publications

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“…The recovery of oxidized and ovendried fibres was lower in the carpels zone. The yields of AIS were always higher (15 to 27% more) in the tissue of the three zones, in agreement with previous reported results on apple cell walls (21)(22)(23), and from the different tissue zones of apple (9). These results were related to the alcohol precipitation of polysaccharides and proteins in the AIS preparation (20), especially pectins which were solubilized in the WIS preparation (24).…”

Section: Yield and Composition Of The Apple Fibressupporting

confidence: 93%

Composition, Physico-chemical Properties and Enzymatic Degradation of Fibres Prepared from Different Tissues of Apple

Massiot¹,

Renard²

1997

LWT - Food Science and Technology

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Section: Yield and Composition Of The Apple Fibressupporting

confidence: 93%

Composition, Physico-chemical Properties and Enzymatic Degradation of Fibres Prepared from Different Tissues of Apple

Massiot¹,

Renard²

1997

LWT - Food Science and Technology

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“…Phenolic compounds are associated with apple pectin (Stevens and Selvendran, 1984;Kravtchenko et al, 1993), but Renard et al (2001) found that soluble phenols from the cytosol may associate to the wall spontaneously upon homogenization. Previous experiments in our laboratory showed that diluted alkali released phenolic compounds from apple cell walls, but also that the amount of those phenols increased when the isolation of the wall started with any organic solvent (data not shown).…”

Section: Discussionmentioning

confidence: 99%

Loss of Highly Branched Arabinans and Debranching of Rhamnogalacturonan I Accompany Loss of Firm Texture and Cell Separation during Prolonged Storage of Apple

2004

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Growth and maturation of the edible cortical cells of apples (Malus domestica Borkh) are accompanied by a selective loss of pectin-associated (1/4)-b-D-galactan from the cell walls, whereas a selective loss of highly branched (1/5)-a-L-arabinans occurs after ripening and in advance of the loss of firm texture. The selective loss of highly branched arabinans occurs during the overripening of apples of four cultivars (Gala, Red Delicious, Firm Gold, and Gold Rush) that varied markedly in storage life, but, in all instances, the loss prestages the loss of firm texture, measured by both breaking strength and compression resistance. The unbranched (1/5)-linked arabinans remain associated with the major pectic polymer, rhamnogalacturonan I, and their content remains essentially unchanged during overripening. However, the degree of rhamnogalacturonan I branching at the rhamnosyl residues also decreases, but only after extensive loss of the highly branched arabinans. In contrast to the decrease in arabinan content, the loss of the rhamnogalacturonan I branching is tightly correlated with loss of firm texture in all cultivars, regardless of storage time. In vitro cell separation assays show that structural proteins, perhaps via their phenolic residues, and homogalacturonans also contribute to cell adhesion. Implications of these cell wall modifications in the mechanisms of apple cortex textural changes and cell separation are discussed.Loss of firm texture and cell adhesion are ripeningassociated processes that affect fruit quality and postharvest storage. Because the pectin substances are enriched in the walls of fruit cells compared to primary walls of other growing cells and because they constitute major components of the middle lamellae, these acidic polysaccharides have long been suspected to play key roles in fruit ripening (Jarvis, 1984;Brummel and Harpster, 2001). Over the years changes in pectin composition during fruit ripening have been studied extensively in many species, but the association of biochemical changes with changes in fruit texture is still unclear. Pectin depolymerization has little impact on wall swelling and softening during tomato (Lycopersicon esculentum) fruit ripening (Smith et al., 1988), and in other instances the swelling state of several fruit walls may change markedly without significant pectin depolymerization (Redgwell et al., 1997). Rose et al. (1998) show that wall swelling and softening may be accompanied by pectin depolymerization events, but the events are either not the only requirements or they may be unrelated to ripening. One of the surprises that emerged from the completion of the Arabidopsis genome sequence is the large number of genes that putatively encode polysaccharide degrading enzymes (Arabidopsis Genome Initiative, 2000). For example, Arabidopsis contains more than 250 genes that encode enzymes that are related to those that depolymerize pectins (Henrissat et al., 2001). This significant allotment of the genome toward pectin hydrolysis forces plant biologists to rec...

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“…Indeed, some have reported the existence of polyphenol-polysaccharide complexes in cell walls (Coimbra, Waldron, & Selvendran, 1995;Femenia, Rigby, Selvendran, & Waldron, 1999;Femenia, Waldron, Robertson, & Selvendran, 1999;Selvendran 1985;Stevens & Selvendran, 1984), notably in apple, others extracted cell walls devoid of polyphenols (Le Renard et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides

Bourvellec

Guyot

Renard

2009

Carbohydrate Polymers

104

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Structural features of cell-wall polymers of the apple

Cited by 87 publications

References 26 publications

Composition, Physico-chemical Properties and Enzymatic Degradation of Fibres Prepared from Different Tissues of Apple

Composition, Physico-chemical Properties and Enzymatic Degradation of Fibres Prepared from Different Tissues of Apple

Loss of Highly Branched Arabinans and Debranching of Rhamnogalacturonan I Accompany Loss of Firm Texture and Cell Separation during Prolonged Storage of Apple

Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides

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