Molecular cloning and sequencing of a pectinesterase gene from Pseudomonas solanacearum

Two pectinesterase-positive Escherichia coli clones, differing in expression levels, were isolated from a genomic library of Pseudomonas solanacearum. Both clones contained a common DNA fragment which included the pectinesterase-encoding region. The different expression levels found with the two clones could be ascribed to different positioning of the pectinesterase gene with respect to a vector promoter. Restriction analysis, subcloning, and further exonuclease deletion mapping revealed that the genetic information for pectinesterase was located within a 1.3 kb fragment. A protein of 41 to 42 kDa was expressed from this fragment. Nucleotide sequence analysis of the respective region disclosed an open reading frame of 1188 bp. The deduced polypeptide had a calculated molecular mass of 41,004 Da, which is consistent with the determined size of the pectinesterase protein. The predicted amino acid sequence showed significant homology to pectinesterases from Erwinia chrysanthemi and tomato. In cultures of E. coli clones up to 30% of total pectinesterase activity was transported into the medium. However, no significant pectinesterase activity could be detected in the periplasm.     

Disulfide bridges in tomato pectinesterase: variations from pectinesterases of other species; conservation of possible active site segments.

Analysis of tomato pectinesterase by carboxymethylation, with and without reduction, shows that the enzyme has two intrachain disulfide bridges. Analysis of fragments obtained from the native enzyme after digestion with pepsin identified bridges connecting Cys-98 with Cys-125, and Cys-166 with Cys-200. The locations of disulfide bridges in tomato pectinesterase are not identical to those in three distantly related pectinesterases (18-33% residue identities) from microorganisms. However, one half-Cys (i.e., Cys-166) position is conserved in all four enzymes. Sequence comparisons of the overall structures suggest a special importance for three short segments of the entire protein. One segment is at the N-terminal part of the tomato pectinesterase, another in the C-terminal portion near the distal end of the second disulfide loop, and the third segment is located in the central part between the two disulfide bridges. The latter segment, encompassing only 40 residues of the entire protein, appears to high-light a functional site in a midchain segment.     

Multiple forms of pectinesterase in limes and oranges

Two forms of pectinesterase, apparently similar in MW but differing in charge and response to cation concentration, have been demonstrated in West Indian limes and Washington Navel oranges, and these enzymes have been purified at least 100-fold. In the orange one pectinesterase is located almost exclusively in the peel while the other is located within the segment covers and juice sacs. The location of the two pectinesterases in lime has not been determined.     

Modification of tomato andAspergillus niger pectinesterases with diethyl pyrocarbonate

The role of histidine residues in pectinesterases was evaluated by monitoring the sensitivity to modification with diethyl pyrocarbonate in the tomato andAspergillus niger enzymes. Different and incomplete losses of enzyme activity were obtained. Inactivation of the enzymes was proportional to the histidine content (two in the tomato T1 form, six in theAspergillus form), suggesting that accessible histidine residues do not have active-site functions in these pectinesterases, but contribute to the overall structural stability. Lack of His roles in common between the enzyme forms is in agreement with the structures of pectinesterases having no conserved His residues.     

Modification of tomato andAspergillus niger pectinesterases with diethyl pyrocarbonate

The role of histidine residues in pectinesterases was evaluated by monitoring the sensitivity to modification with diethyl pyrocarbonate in the tomato andAspergillus niger enzymes. Different and incomplete losses of enzyme activity were obtained. Inactivation of the enzymes was proportional to the histidine content (two in the tomato T1 form, six in theAspergillus form), suggesting that accessible histidine residues do not have active-site functions in these pectinesterases, but contribute to the overall structural stability. Lack of His roles in common between the enzyme forms is in agreement with the structures of pectinesterases having no conserved His residues.     

Simultaneous co-suppression of polygalacturonase and pectinesterase in tomato fruit: inheritance and effect on isoform profiles

The simultaneous down regulation of two, or more, genes can be brought about by the transformation of a plant with a single chimeric transgene containing homologous sequences to both target genes. This has been achieved for the two cell wall hydrolases — polygalacturonase and pectinesterase — in tomato fruit. This paper reports the stable inheritance of this co-ordinated gene silencing over two generations. It has also been shown that only two of the three isoforms of pectinesterase in the tomato fruit are silenced by this chimeric construct thus providing some indication of the relative homologies between the gene sequences for these isoforms.     

The Ripening of Tomato Fruit as Affected by the Injection of Certain Chemicals

Some chemical agents known to uncouple oxidation from phosphorylationin biological systems were injected into mature green tomatofruit. Limited amounts of the substances accelerated the ripeningof fruit left on the plants but had no effect on picked fruit.L-Methionine, regarded as having a coupling action on oxidativephosphorylation, appeared to lengthen the ripening period. Aswell as speeding up ripening, DNP and CPA were also shown toincrease the activity of polygalacturonase, but not pectinesterase,in unpicked tomato fruit. It is concluded that even when subjectto the action of uncoupling substances, production of enzymesprobably necessary for the furtherance of the ripening processcontinues. The methods by which this process in tomato fruitcould be maintained are examined, and the possibility is discussedthat ‘loose’ coupling is the mechanism by whichan energy source is provided for the endergonic cell processestaking place during ripening.     

Pectin degradation in plant material by Leuconostoc mesenteroides

A strain of Leuconostoc mesenteroides that was able to reduce the viscosity of tomato juice serum and of a growth medium containing pectin was isolated and the pectolytic activity of its cell-free culture supernatant (CFS) was studied. In vitro tests showed that the CFS was active on high methoxyl pectin but almost inactive on low methoxyl pectin and polygalacturonic acid. It was most active in the pH range 4mD5–5mD5 and had no detectable pectinesterase activity. In vivo tests showed that the CFS degraded pectin in the walls of tomato fruit cells and caused degradation of cucumber fruit tissues.     

Isolation and properties of pectinases from the fungus Aspergillus japonicus

Using anion-exchange chromatography on different carriers and phenyl-Sepharose hydrophobic chromatography, five pectolytic enzymes were isolated from the culture liquid of a mutant strain of Aspergillus japonicus: two endo-polygalacturonases (I and II, 38 and 65 kD, pI5.6 and 3.3), pectin lyase (50 kD, pI3.8), and two pectinesterases (I and II) with similar molecular weights (46 and 47 kD) and the same pI(3.8). The pectinesterases apparently represent two isoforms of the same enzyme. All purified enzymes were homogenous according to SDS-PAGE and polyacrylamide gel-IEF, except for endo-polygalacturonase II that gave two bands on isoelectric focusing, but one band on electrophoresis. All enzymes had maximal activity in an acid medium (at pH 4.0-5.5). The pectin lyase and pectinesterase were stable at 40-50°C. The thermal stability of both endo-polygalacturonases was much lower (after 3 h of incubation at 30°C, endo-polygalacturonases I and II lost 40 and 10% of the activity, respectively). The activity of endo-polygalacturonases I and II towards polygalacturonic acid strongly depended on NaCl concentration (optimal concentration of the salt was 0.1-0.2 M); the enzymes were also capable of reducing the viscosity of pectin solution, but rather slowly. The pectin lyase had no activity towards polygalacturonic acid. The activity of the pectin lyase increased with increasing degree of methylation of pectins. Both endo-polygalacturonases demonstrated synergism with the pectinesterase during the hydrolysis of highly methylated pectin. On the contrary, in the mixture of pectin lyase and pectinesterase an antagonism between the two enzymes was observed.     

Developmental abnormalities and reduced fruit softening in tomato plants expressing an antisense Rab11 GTPase gene

A cDNA clone from tomato fruit encodes a protein with strong homology with the rab11/YPT3 class of small GTPases that is thought to be involved in the control of protein trafficking within cells. The gene, LeRab11a, showed a pattern consistent with a single copy in DNA gel blots. The corresponding mRNA was developmentally regulated during fruit ripening, and its expression was inhibited in several ripening mutants. Its reduced expression in the Never-ripe mutant indicates that it may be induced by ethylene in fruit. The ripening-induced expression in tissues that are undergoing cell wall loosening immediately suggests a possible role in trafficking of cell wall-modifying enzymes. The message also was produced in leaves and flowers but not in roots. Antisense transformation was used to generate a "mutant phenotype." Antisense fruit changed color as expected but failed to soften normally. This was accompanied by reduced levels of two cell wall hydrolases, pectinesterase and polygalacturonase. There were other phenotypic effects in the plants, including determinate growth, reduced apical dominance, branched inflorescences, abnormal floral structure, and ectopic shoots on the leaves. In some plants, ethylene production was reduced. These data suggest an alternative or additional role in exocytosis or endocytosis of homeotic proteins, hormone carriers, or receptors.     

Application of PSX biocontrol preparation confers root-knot nematode management and increased fruit quality in tomato under field conditions

PSX is a combination of biocontrol bacteria that can potentially prevent and control soil-borne diseases for a variety of crop cultivars. In this study, we investigated the utility of PSX in controlling root-knot nematodes in tomato under field conditions. The application of PSX reduced the severity of disease caused from Meloidogyne incognita by 63–69% and increased tomato yield by 31.5–39%. Furthermore, to investigate the effect of PSX treatment on tomato fruit quality, we quantified the soluble sugar, titratable acid, soluble solids, and vitamin C contents in fruit postharvest. We demonstrated that PSX treatment improved tomato fruit quality. Finally, we also showed that the total nitrogen (N), available N, potassium, and organic matter contents in the soil increased after PSX treatment. PSX is a promising biocontrol preparation that can provide beneficial effects to tomato growers, including biological control of root-knot disease, plant growth promotion, enhanced tomato fruit quality, and increased levels of organic fertilisers in the soil.     

Inhibitor-resistant early ethylene production during tomato fruit development

In addition to the ethylene formed at the onset of tomato fruit ripening, three peaks of ethylene are produced during earlier periods of in vitro development of tomato flower to fruit. This is the first report characterizing ethylene production during early development of tomato fruit. Previous reports from this laboratory showed that VFNT Cherry tomato calyces are transformed into fruit tissue when cultured in vitro at lower temperatures (16–23 °C). Early ethylene production was also measured in these ripening calyces, as well as in fruit and calyces of other tomato cultivars cultured in vitro. Calyces from Ailsa Craig and rin tomato flowers, which are not transformed into fruit tissue at these lower temperatures, also form ethylene during early periods of in vitro culture, but to a much smaller extent. Unlike ethylene formed at the onset of fruit ripening, the earlier peaks are resistant to the inhibitors, aminovinylglycine (AVG) and CoCl₂. The data suggest that ethylene produced during earlier periods of tomato fruit development is formed by an alternative biosynthetic pathway.     

Pectic Enzyme Activities of Bacteria Associated with Rotted Onions (Allium cepa)

The aerobic bacteria associated with soft rot in onions (Allium cepa) were isolated and identified as a Vibrio sp., Micrococcus epidermidis, Pseudomonas cepacia, an Acinetobacter sp., a Xanthomonas sp., Bacillus polymyxa, and Bacillus megaterium. With the cup-plate assay method, no pectin hydrolase could be detected from any of these isolates when they were cultured in pectin medium, but lyase and pectinesterases were detectable. Onion tissue cultures showed pectin hydrolase activity for P. cepacia and B. polymyxa and lyase and pectinesterase activities for all of the isolates, usually at higher levels of activity than those of the pectin medium culture filtrates. In both culture media, Vibrio sp. showed the highest lyase and pectinesterase activities. In the viscometric test, all of the isolates achieved at least a 50% decrease in viscosity for lyase enzyme, with M. epidermidis and Vibrio sp. recording viscosity decreases as high as 83%. The ability to cause soft rot in onion bulbs was demonstrated by P. cepacia and Xanthomonas sp. Benzoic acid at a concentration of 0.8 mg/ml caused total suppression of enzyme production, whereas sodium benzoate at this concentration reduced pectinesterase production by 71% and lyase production by 72%. The possible use of these preservatives in the control of soft rot in onions is noted.     

Molecular biology of fruit ripening and its manipulation with antisense genes

Considerable progress in tomato molecular biology has been made over the past five years. At least 19 different mRNAs which increase in amount during tomato fruit ripening have been cloned and genes for enzymes involved in cell wall degradation (polygalacturonase and pectinesterase) and ethylene synthesis (ACC synthase) have been identified by conventional procedures. Transgenic plants have been used to identify regions of DNA flanking fruit-specific, ripening-related and ethylene-regulated genes and trans-acting factors which bind to these promoters have also been identified.Antisense genes expressed in transgenic plants have proved to be highly effective for inhibiting the specific expression of ripening-related genes. These experiments have changed our understanding of how softening occurs in tomato fruit. Antisense techniques have also been used to identify genes encoding enzymes for carotenoid biosynthesis (phytoene synthase) and ethylene biosynthesis (the ethylene-forming enzyme). The altered characteristics of fruit transformed with specific antisense genes, such as retarded ripening and resistance to splitting, may prove to be of value to fruit growers, processors and ultimately the consumer.     

设施番茄果实生长与环境因子的关系

在设施环境下,研究环境因子与番茄果实生长的关系,以期为设施番茄精准管理提供参考。以1h为步长,记录设施内温度、光照强度及空气湿度,每7d进行1次果径测定,将采集的环境数据细分为7个变量,分析7个变量与果实日增量随时间的变化,采用DPS软件进行逐步回归,建立显著环境因子与果实日增量的回归模型。春茬两个棚环境因子随时间动态变化规律较一致,秋茬日光温室与其有所不同。番茄品种'粉冠’和'金棚’果实日增量呈现先升高后降低的趋势,品种'珍琪’果实日增量变化波动较大。3个设施内影响果实日增量的显著环境因子有所不同,7个环境变量之间相互影响、相互制约。剔除不显著的环境变量后,建立了3个番茄品种果实日增量与显著环境变量的回归模型,确定了7个环境因子对果实生长的影响及果实生长适宜的环境变量范围。     

Pre-Breeding Genetic Diversity Assessment of Tomato (<i>Solanum lycopersicum</i> L.) Cultivars Based on Molecular,Morphological and Physicochemical Parameters

Appropriate knowledge of the parental cultivars is a pre-requisite for a successful breeding program. This study characterized fruit yield, quality attributes, and molecular variations of ten tomato cultivars during three consecutive generations under greenhouse conditions. Peto 86, Castle Rock, and Red Star cultivars showed the highest fruit yield (kg/plant), total phenolic compounds (TPC), and sap acidity. Principal component analysis categorized the evaluated fruit yield into three groups based on their quality attributes. A robust positive correlation appeared among traits inside each group. A positive correlation was likewise noticed between the first and the second groups. However, a negative correlation was detected between the first, the second and the third group. Molecular profiling, using seven inter-simple sequence repeat (ISSR) primers, produced 60 loci, including 49 polymorphic loci. The molecular analysis also pinpointed the highest genetic similarity (0.92) between P73 and Moneymaker, while the lowest genetic similarity (0.46) was observed between Castle Rock and Moneymaker. The cultivars P73 and Moneymaker showed the lowest genetic distance (2.24), while the highest genetic distance (5.92) was observed between Super Marmand and Peto86, on the one hand, and between Castle Rock and Moneymaker, on the other hand. The chemical analysis of fruit sap indicated the highest levels of TPC, total flavonoids, anthocyanin, ascorbic acid and total soluble solids in Peto 86 and Castle Rock cultivars. Phylogeny analysis of tomato cultivars based on morphological and molecular attributes indicated four distinct clades. Peto 86, Castle Rock, and Red star cultivars can be recommended for the tomato hybridization breeding programs in the future, with other tomato cultivars as potentially high-yielding parents.     

Tomato fruit cell wall : I. Use of purified tomato polygalacturonase and pectinmethylesterase to identify developmental changes in pectins

Cell wall isolation procedures were evaluated to determine their effect on the total pectin content and the degree of methylesterification of tomato (Lycopersicon esculentum L.) fruit cell walls. Water homogenates liberate substantial amounts of buffer soluble uronic acid, 5.2 milligrams uronic acid/100 milligrams wall. Solubilization appears to be a consequence of autohydrolysis mediated by polygalacturonase II, isoenzymes A and B, since the uronic acid release from the wall residue can be suppressed by homogenization in the presence of 50% ethanol followed by heating. The extent of methylesterification in heat-inactivated cell walls, 94 mole%, was significantly greater than with water homogenates, 56 mole%. The results suggest that autohydrolysis, mediated by cell wall-associated enzymes, accounts for the solubilization of tomato fruit pectin in vitro. Endogenous enzymes also account for a decrease in the methylesterification during the cell wall preparation. The heat-inactivated cell wall preparation was superior to the other methods studied since it reduces β-elimination during heating and inactivates constitutive enzymes that may modify pectin structure. This heat-inactivated cell wall preparation was used in subsequent enzymatic analysis of the pectin structure. Purified tomato fruit polygalacturonase and partially purified pectinmethylesterase were used to assess changes in constitutive substrates during tomato fruit ripening. Polygalacturonase treatment of heat-inactivated cell walls from mature green and breaker stages released 14% of the uronic acid. The extent of the release of polyuronides by polygalacturonase was fruit development stage dependent. At the turning stage, 21% of the pectin fraction was released, a value which increased to a maximum of 28% of the uronides at the red ripe stage. Pretreatment of the walls with purified tomato pectinesterase rendered walls from all ripening stages equally susceptible to polygalacturonase. Quantitatively, the release of uronides by polygalacturonase from all pectinesterase treated cell walls was equivalent to polygalacturonase treatment of walls at the ripe stage. Uronide polymers released by polygalacturonase contain galacturonic acid, rhamnose, galactose, arabinose, xylose, and glucose. As a function of development, an increase in the release of galacturonic acid and rhamnose was observed (40 and 6% of these polymers at the mature green stage to 54 and 15% at the red ripe stage, respectively). The amount of galactose and arabinose released by exogenous polygalacturonase decreased during development (41 and 11% from walls of mature green fruit to 11 and 6% at the red ripe stage, respectively). Minor amounts of glucose and xylose released from the wall by exogenous polygalacturonase (4-7%) remained constant throughout fruit development.