Cornuault, V, Posé, S and Knox, JP orcid.org/0000-0002-9231-6891 (2018) Disentangling pectic homogalacturonan and rhamnogalacturonan-I polysaccharides: Evidence for sub-populations in fruit parenchyma systems. Food Chemistry, 246. pp. 275-285. ISSN 0308-8146
Abstract
The matrix polysaccharides of plant cell walls are diverse and variable sets of polymers influencing cell wall, tissue and organ properties. Focusing on the relatively simple parenchyma tissues of four fruits – tomato, aubergine, strawberry and apple – we have dissected cell wall matrix polysaccharide contents using sequential solubilisation and antibody-based approaches with a focus on pectic homogalacturonan (HG) and rhamnogalacturonan-I (RG-I). Epitope detection in association with anion-exchange chromatography analysis indicates that in all cases solubilized polymers include spectra of HG molecules with unesterified regions that are separable from methylesterified HG domains. In highly soluble fractions, RG-I domains exist in both HG-associated and non-HG-associated forms. Soluble xyloglucan and pectin-associated xyloglucan components were detected in all fruits. Aubergine glycans contain abundant heteroxylan epitopes, some of which are associated with both pectin and xyloglucan. These profiles of polysaccharide heterogeneity provide a basis for future studies of more complex cell and tissue systems.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 The Author(s). Published by Elsevier Ltd. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) license. |
Keywords: | Pectic polysaccharides; Fruits; Cell wall; Homogalacturonan; Rhamnogalacturonan-I; Heteroxylan; Solanaceae; Rosaceae |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Funding Information: | Funder Grant number BBSRC BB/K017489/1 |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Nov 2017 16:28 |
Last Modified: | 17 Apr 2018 04:42 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2017.11.025 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:123893 |