Fruit cell vall polysaccharides and their modificaton during ripening

Hücre duvarı genel olarak dokuların yapısı ve bütünlüğünü belirlemeden sorumludurlar. Hücre duvarının modifikasyonunun hidroliz ve transglikoliz enzimleriyle veya ekspansin gibi proteinlerin hidrojen bağlarını yeniden düzenlemek suretiyle yapısal polisakkaritlerin parçalanması sonucu oluştuğu farzedilmektedir. Bitkilerde ana hücre duvarı materyallerinin yaklaşık % 90'ı polisakkaritler olup geri kalanı yapısal proteinlerden oluşmuştur. Temel hücre duvarı polisakkariti sellülozdur. Sellülozik ağ ct-(l-4)-D-glucosyl belkemiği ile ksilozil, galaktozil ve fukozil yan zincirinden meydana gelen ksiloglukanlar içerisine yerleşmiştir. Hücre duvarının üçüncü polisakkariti pektin matriksidir. Meyve hücre duvarları olgunlaşma esnasında önemli yapısal ve biyokimyasal değişiklikler göstermektedir. En yaygın görülen olaylar artan çözünürlük, depolimerizasyon, de-esterifikasyon ve yan nötral şeker zincirlerinin kaybıdır. Organik asitlerin ve inorganik iyonların dağılımı ve apoplastik pH'da da olgunlaşma esnasında önemli değişimler meydana gelmektedir. Olgunlaşma sırasında meyve hücre duvarlarındaki değişimlerin çoğu yaygın olarak bilmen poligalakturonaz, pektin metil esteraz, galaktosidazlar ve ekspansinler tarafından meydana getirilmesine rağmen, sellulazlar ve ksiloglukanazlar da bu değişimlerin meydana getirilmesinde önemli rol oynamaktadırlar. Buna ilaveten, enzimsiz hücre duvarı hidrolizi meyve olgunlaşması esnasında hücre duvarında görülen modifikasyonlara önemli ölçüde katkı sağlamaktadır.

Meyve hücre duvarı polisakkaritleri ve olgunlaşma esnasındaki değişimleri

Cell walls are mainly responsible for the integrity 'and texture of tissues. Cell wall modification is generally assumed to be due to the scission (backbone cleavage) of structural polysaccharides by hydrolases and transglycosylases and or the rearrangement of hydrogen bonds by expansin proteins. In higher plants, about 90 % of primary cell wall material is polysaccharides, the rest being structural proteins. The main cell wall polysaccharide is cellulose. The cellulosic network is embedded in xyloglucans, consisting of a backbone of ct-(l-4)-D-glucosyl with side chains of xylosyl, galactosyl and fucosyl residues. The third polysaccharide fraction of cell walls is the pectin matrix. Fruit cell walls show significant ultrastructural and biochemical changes during ripening. The most common phenomena observed are increased solubility, depolymerization, de-esterification and loss of neutral sugar side chains. The distribution of organic acids and inorganic ions and apoplastic pH also undergo significant changes during fruit ripening. These changes in the cell walls are greatly enhanced in response to wounding. Although most of the alterations in the fruit cell walls are brought about by the widely known hydrolases including polygalacturonase, pectin methyl esterase, galactosidases and expansins, cellulases and xyloglucanases also play a significant role in the changes in cell walls during ripening. Additionally nonenzymic cell wall hydrolysis contributes significantly to the cell wall modifications during fruit ripening.

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