SUCROSE PHOSPHATE SYNTHASE AND OTHER SUCROSE METABOLIZING ENZYMES IN FRUITS OF VARIOUS SPECIES
SUCROSE PHOSPHATE SYNTHASE AND OTHER SUCROSE METABOLIZING ENZYMES IN FRUITS OF VARIOUS SPECIES
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DOI：
10.1111/j.1399-3054.1991.tb00080.x
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发表时间：
1991-06-01
影响因子：
6.4
通讯作者：
HUBER, SC
中科院分区：
文献类型：
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作者：
HUBBARD, NL;PHARR, DM;HUBER, SC
最近的报道表明，蔗糖磷酸合成酶（EC 2.4.1.14），在光合作用的“源”组织中的蔗糖生物合成的关键酶，也可能是重要的，在一些蔗糖积累的“库”组织。 进行这些实验以确定蔗糖磷酸合酶是否参与几个物种果实中的蔗糖积累。 桃（Prunus persica NCT 516）和草莓（Fragaria x ananassa cv.钱德勒）果实直接从果实发育的各个阶段的植物收获。 猕猴桃（猕猴桃），木瓜（番木瓜），菠萝（菠萝）和芒果（芒果）采后储存几天的时间内取样。 测量了蔗糖磷酸合酶、蔗糖合酶（EC 2.4.1.13）以及酸性和中性转化酶（EC 3.2.1.26）的碳水化合物浓度和活性。 所有果实都含有显著的蔗糖磷酸合成酶活性。 此外，在所有物种的furits除了菠萝和木瓜，有一个增加蔗糖磷酸合成酶活性与蔗糖的积累原位。 桃中蔗糖浓度的增加也与蔗糖合成酶和中性转化酶的增加有关，草莓中蔗糖合成酶和中性转化酶的活性增加。 所有水果中的己糖池由等摩尔浓度的果糖和葡萄糖组成，芒果除外。 在芒果中，随着蔗糖浓度增加一倍以上，果糖与葡萄糖的比例在成熟过程中从2增加到41。 本研究的结果表明，活性的蔗糖代谢酶，包括蔗糖磷酸合成酶，在水果本身，在确定许多物种的水果的可溶性糖含量是重要的。 这似乎是真实的水果甜从淀粉储备和水果山梨糖醇易位物种，棉子糖糖类易位物种，蔗糖易位物种。
Recent reports have suggested that sucrose phosphate synthase (EC 2.4.1.14), a key enzyme in sucrose biosynthesis in photosynthetic "source" tissues, may also be important in some sucrose accumulating "sink" tissues. These experiments were conducted to determine if sucrose phosphate synthase is involved in sucrose accumulation in fruits of several species. Peach (Prunus persica NCT 516) and strawberry (Fragaria x ananassa cv. Chandler) fruits were harvested directly from the plant at various stages of fruit development. Kiwi (Actinidia chinensis), papaya (Carica papaya), pineapple (Ananas comosus) and mango (Mangifera indica) were sampled in postharvest storage over a period of several days. Carbohydrate concentrations and activities of sucrose phosphate synthase, sucrose synthase (EC 2.4.1.13), and acid and neutral invertases (EC 3.2.1.26) were measured. All fruits contained significant activities of sucrose phosphate synthase. Moreover, in furits from all species except pineapple and papaya, there was an increase in sucrose phosphate synthase activity associated with the accumulation of sucrose in situ. The increase in sucrose concentration in peaches was also associated with an increase in sucrose synthase and neutral and, in strawberries, with increased activity of both sucrose synthase and neutral invertase. The hexose pools in all fruits were comprised of equimolar concentrations of fructose and glucose, except in the mango. In mango, the fructose to glucose ratio increased from 2 to 41 during ripening as sucrose concentration more than doubled. The results of this study indicate that activities of the sucrose metabolizing enzymes, including sucrose phosphate synthase, within the fruit itself, are important in determining the soluble sugar content of fruits of many species. This appears to be true for fruits which sweeten from a starch reserve and in fruits from sorbitol translocating species, raffinose saccharide translocating species, and sucrose translocating species.