An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate

An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate

The enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali s...

Full description

Bibliographic Details
Main Authors: Piotr Mariusz Pieczywek, Justyna Cybulska, Artur Zdunek
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:International Journal of Molecular Sciences
Subjects:
pectin
apple fruit
atomic force microscopy
enzymatic degradation
Online Access:https://www.mdpi.com/1422-0067/21/11/4064
id doaj-39947b49b65c4843816e680b7a200b43
record_format Article
spelling doaj-39947b49b65c4843816e680b7a200b432020-11-25T03:19:51ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672020-06-01214064406410.3390/ijms21114064An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium CarbonatePiotr Mariusz Pieczywek0Justyna Cybulska1Artur Zdunek2Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–270 Lublin, PolandInstitute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–270 Lublin, PolandInstitute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20–270 Lublin, PolandThe enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali soluble pectins (DASP) from fruit and vegetables have an interesting tendency to self-assemble into regular structures. However, the mechanism is not yet fully understood. The current study is aimed at investigating the role of neutral sugars, namely galactose, rhamnose and arabinose in the formation of the branched structure of DASP. β-galactosidase, α-L-rhamnosidase and α-L-arabinofuranosidase enzymes were used for the treatment of DASP extracted from Golden Delicious apple flesh (<i>Malus domestica</i> cv. Golden Delicious). The effects of the selective degradation of pectic polysaccharides after 15, 30, 60, 90 and 120 min of incubation were observed using AFM. The α-L-rhamnosidase enzyme activity on pectin extracted with Na<sub>2</sub>CO<sub>3</sub> did not cause any visible or measurable degradation of the molecular structure. The moderate effects of β-galactosidase enzymatic treatment suggested the possible role of galactose in the branching of DASP molecules deposited on mica. Data obtained for α-L-arabinofuranosidase indicated the crucial role of arabinose in the formation and preservation of the highly branched structure of the DASP fraction.https://www.mdpi.com/1422-0067/21/11/4064pectinapple fruitatomic force microscopyenzymatic degradation
collection DOAJ
language English
format Article
sources DOAJ
author Piotr Mariusz Pieczywek
Justyna Cybulska
Artur Zdunek
spellingShingle Piotr Mariusz Pieczywek
Justyna Cybulska
Artur Zdunek
An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
International Journal of Molecular Sciences
pectin
apple fruit
atomic force microscopy
enzymatic degradation
author_facet Piotr Mariusz Pieczywek
Justyna Cybulska
Artur Zdunek
author_sort Piotr Mariusz Pieczywek
title An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
title_short An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
title_full An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
title_fullStr An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
title_full_unstemmed An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-L-Rhamnosidase and α-L-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
title_sort atomic force microscopy study on the effect of β-galactosidase, α-l-rhamnosidase and α-l-arabinofuranosidase on the structure of pectin extracted from apple fruit using sodium carbonate
publisher MDPI AG
series International Journal of Molecular Sciences
issn 1661-6596
1422-0067
publishDate 2020-06-01
description The enzyme driven changes in plant cell wall structure during fruit ripening result in debranching, depolymerization and solubilization of pectin polysaccharides, which has an effect in terms of the postharvest quality losses in fruit. Atomic force microscopy (AFM) has revealed that diluted alkali soluble pectins (DASP) from fruit and vegetables have an interesting tendency to self-assemble into regular structures. However, the mechanism is not yet fully understood. The current study is aimed at investigating the role of neutral sugars, namely galactose, rhamnose and arabinose in the formation of the branched structure of DASP. β-galactosidase, α-L-rhamnosidase and α-L-arabinofuranosidase enzymes were used for the treatment of DASP extracted from Golden Delicious apple flesh (<i>Malus domestica</i> cv. Golden Delicious). The effects of the selective degradation of pectic polysaccharides after 15, 30, 60, 90 and 120 min of incubation were observed using AFM. The α-L-rhamnosidase enzyme activity on pectin extracted with Na<sub>2</sub>CO<sub>3</sub> did not cause any visible or measurable degradation of the molecular structure. The moderate effects of β-galactosidase enzymatic treatment suggested the possible role of galactose in the branching of DASP molecules deposited on mica. Data obtained for α-L-arabinofuranosidase indicated the crucial role of arabinose in the formation and preservation of the highly branched structure of the DASP fraction.
topic pectin
apple fruit
atomic force microscopy
enzymatic degradation
url https://www.mdpi.com/1422-0067/21/11/4064
work_keys_str_mv AT piotrmariuszpieczywek anatomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
AT justynacybulska anatomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
AT arturzdunek anatomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
AT piotrmariuszpieczywek atomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
AT justynacybulska atomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
AT arturzdunek atomicforcemicroscopystudyontheeffectofbgalactosidasealrhamnosidaseandalarabinofuranosidaseonthestructureofpectinextractedfromapplefruitusingsodiumcarbonate
_version_ 1724620650822238208

Similar Items