Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Physiological Degradation of Pectin in Papaya Cell Walls: Release of Long Chains Galacturonans Derived from Insoluble Fractions during Postharvest Fruit Ripening

Texto completo
Autor(es):
do Prado, Samira B. R. ; Melfi, Paulo R. ; Castro-Alves, Victor C. ; Broetto, Sabrina G. ; Araujo, Elias S. ; do Nascimento, Joao R. O. ; Fabi, Joao P.
Número total de Autores: 7
Tipo de documento: Artigo Científico
Fonte: FRONTIERS IN PLANT SCIENCE; v. 7, JUL 27 2016.
Citações Web of Science: 11
Resumo

Papaya (Car/ca papaya L.) is a fleshy fruit that presents a rapid pulp softening during ripening. However, the timeline on how papaya pectinases act in polysaccharide solubilization and the consequent modification of the cell wall fractions during ripening is still not clear. In this work, the gene expression correlations between, on one hand, 16 enzymes potentially acting during papaya cell wall disassembling and, on the other hand, the monosaccharide composition of cell wall fractions during papaya ripening were evaluated. In order to explain differences in the ripening of papaya samplings, the molecular mass distribution of polysaccharides from water-soluble and oxalate -soluble fractions NSF and OSF, respectively), as well as the oligosaccharide profiling from the WSF fraction, were evaluated by high performance size exclusion chromatography coupled to a refractive index detector and high performance anion -exchange chromatography coupled to pulse amperometric detection analyses, respectively. Results showed that up -regulated polygalacturonase and f)-galactosidase genes were positively correlated with some monosaccharide profiles. In addition, an overall increase in the retention time of high molecular weight (HMW) and low molecular weight (LMVV) polysaccharides in VVSF and OSF was shown. The apparent disappearance of one HMVV peak of the OSF may result from the conversion of pectin that were crosslinked with calcium into more soluble forms through the action of PGs, which would increase the solubilization of polysaccharides by lowering their molecular weight. Thus, the results allowed us to propose a detailed process of papaya cell wall disassembling that would affect sensorial properties and post -harvesting losses of this commercially important fruit. (AU)

Processo FAPESP: 14/06535-6 - Despolimerização péctica durante o amadurecimento do mamão papaia: solubilização em oligossacarídeos
Beneficiário:Paulo Roberto Melfi
Linha de fomento: Bolsas no Brasil - Iniciação Científica
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 12/23970-2 - Alterações biológicas das pectinas de mamão com possíveis benefícios à saúde humana
Beneficiário:Joao Paulo Fabi
Linha de fomento: Auxílio à Pesquisa - Apoio a Jovens Pesquisadores