Cell wall microstructure and plant cell separation

当人类使用植物产品时——无论是作为食物还是纤维——细胞保持附着的能力是一个重要的属性。吃一个细胞分离的苹果会显得粉状和干燥。吃一个有细胞附着的苹果会导致细胞在撞击时破裂，并带来多汁的感觉。所有的植物细胞都有细胞壁，这给发育带来了独特的机制。植物细胞通过细胞壁连接在一起，在细胞分裂时，子细胞通过新的细胞壁连接在一起，并且通常作为邻居终生保持连接。在某些情况下，植物细胞可以分离，释放出叶子或果实，或改变植物组织或器官的机械特性。我们对植物细胞附着在一起的机制以及附着以受控方式丧失的机制所知甚少。利用单克隆抗体，我们已经鉴定出两种细胞壁果胶多糖，它们对两种不同的细胞分离过程具有特异性。第一个过程是髓组织中细胞间隙的形成，第二个过程是单个细胞从器官中脱离，如根冠细胞的脱落。我们将研究植物细胞之间联系的本质，并分离细胞分离特异性果胶，以确定其结构和性质。了解植物细胞如何改变它们彼此之间的附着力的机制，对于在食品的质地和植物产品（如纤维）的机械性能方面有效利用植物材料的发展至关重要。此外，它将是植物生物学的重要知识。

When plant products are used by humans - whether for food or fibre - the capacity of cells to remain attached is an important attribute. Eating an apple in which cells separate will seem mealy and dry. Eating an apple in which cells stay attached will lead to cell bursting upon impact and a juicy sensation. All plant cells have a cell wall and this imposes distinctive mechanisms upon development. Plant cells are attached together by means of their cell walls and at cell division daughter cells are attached together by means of a new cell wall and generally remain attached being neighbours for life. In certain cases plant cells can separate either to release leaves or fruit or to change the mechanical properties of a plant tissue or organ. Little is known of the mechanisms whereby plant cells are attached together or of the mechanisms whereby attachments are lost in a controlled way. Using monoclonal antibodies we have identified two cell wall pectic polysaccharides that are specific to two distinct cell separation processes. The first of these processes is the formation of intercellular space in pith tissues and the second is the detachment of single cells from an organ - such as the sloughing off of root cap cells. We will study the nature of links between plant cells and isolate cell separation-specific pectins to determine their structure and properties. Understanding the mechanisms whereby plant cells can modify their attachments to each other will be essential for the development of effective use of plant materials in terms of the texture of food products and mechanical properties of plant products such as fibres. In addition it will be important knowledge for plant biology in general.