1. Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol.
- Author
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Zhou JJ, Zhang X, Yu CY, Sun PP, and Ren YY
- Subjects
- Kinetics, Molecular Weight, Enzyme Inhibitors chemistry, Enzyme Inhibitors pharmacology, Polysaccharides chemistry, Polysaccharides metabolism, Polysaccharides pharmacology, Fruit chemistry, Plant Extracts chemistry, Plant Extracts pharmacology, Polygalacturonase chemistry, Polygalacturonase metabolism, Pectins chemistry, Cell Wall chemistry, Cell Wall metabolism, Polyphenols chemistry, Polyphenols pharmacology
- Abstract
To investigate the structural characteristics of cell wall pectic polysaccharides from wampee, water soluble pectin (WSP), chelator-soluble pectin (CSP) and sodium carbonate-soluble pectin (SSP) were purified. And the inhibitory effects of wampee polyphenol (WPP) on pectinase when these cell wall pectic polysaccharides were used as substrates were also explored. Purified WSP (namely PWSP) had the lowest molecular weight (8.47 × 10
5 Da) and the highest GalA content (33.43%). While purified CSP (called PCSP) and SSP contained more abundant rhamnogalacturonan I side chains. All of them were low-methoxy pectin (DE < 50%). Enzyme activity and kinetics analysis showed that the inhibition of pectinase by wampee polyphenol was reversible and mixed type. When SSP was used as the substrate, WPP had the strongest inhibition (IC50 = 1.96 ± 0.06 mg/mL) on pectinase. Fluorescence quenching results indicated that WPP inhibited enzyme activity by interacting with substrates and enzymes. Therefore, WPP has the application potential in controlling softening of fruits and vegetables., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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