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Pectin Modification in Cell Walls of Ripening Tomatoes Occurs in Distinct Domains

Pectin Modification in Cell Walls of Ripening Tomatoes Occurs in Distinct Domains,Nancy M. Steele,Maureen C. McCann,Keith Roberts

Pectin Modification in Cell Walls of Ripening Tomatoes Occurs in Distinct Domains   (Citations: 28)
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The class of cell wall polysaccharides that undergoes the most extensive modification during tomato (Lycopersicon esculentum) fruit ripening is pectin. De-esterification of the polygalacturonic acid backbone by pectin methylesterase facilitates the depolymer- ization of pectins by polygalacturonase II (PCII). To investigate the spatial aspects of the de-esterification of cell wall pectins and the subsequent deposition of PCII, we have used antibodies to relatively methylesterified and nonesterified pectic epitopes and to the PCll protein on thin sections of pericarp tissue at different developmen- tal stages. De-esterification of pectins and deposition of PCll pro- tein occur in block-like domains within the cell wall. lhe bound- aries of these domains are distinct and persistent, implying strict, spatial regulation of enzymic activities. Sodium dodecyl sulfate- polyacrylamide gel electrophoresis of proteins strongly associated with cell walls of pericarp tissue at each stage of fruit development show ripening-related changes in this protein population. Western blots of these gels with anti-PCII antiserum demonstrate that PCll expression is ripening-related. The PGll co-extracts with specific pectic fractions extracted with imidazole or with Na,CO, at 0°C from the walls of red-ripe pericarp tissue, indicating that the strong association between PCll and the cell wall involves binding to particular pectic polysaccharides. ~~ ~
Published in 1997.
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