Pectate lyases, cell wall degradation and fruit softening
Pectate lyases, cell wall degradation and fruit softening
复制标题
DOI：
10.1093/jxb/erf089
复制
发表时间：
2002-10-01
影响因子：
6.9
通讯作者：
Seymour, GB
中科院分区：
文献类型：
--
作者：
Marín-Rodríguez, MC;Orchard, J;Seymour, GB
这是一个简短的回顾什么是已知的果胶酸裂解酶在植物中的作用。首先讨论了微生物果胶酸裂解酶的作用方式和三维结构，然后介绍了植物蛋白质的有限信息。果胶酸裂解酶样基因已经从植物组织中分离出来，包括萌发种子、花粉、细胞培养物和成熟果实。这些基因在番茄和果胶酸裂解酶样转录本在许多其他水果中的存在丰富的EST可能表明，这些酶有一个更重要的作用，在成熟比以前怀疑。
This is a brief review of what is known about the role of pectate lyases in plants. The mode of action and three-dimensional structure of microbial pectate lyases is discussed first and then the limited information on the plant proteins is presented. Pectate lyase-like genes have been isolated from a wide range of plant tissues including germinating seeds, pollen, cell cultures, and ripening fruits. The abundance of ESTs for these genes in tomato and the presence of pectate lyase-like transcripts in many other fruits may indicate that these enzymes have a more important role in ripening than previously suspected.