Cell wall microstructure and plant cell separation

当植物产品被人类使用时-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。吃一个苹果，其中细胞保持附着将导致细胞爆裂后的影响和多汁的感觉。所有植物细胞都有细胞壁，这对发育施加了独特的机制。植物细胞通过它们的细胞壁附着在一起，并且在细胞分裂时，子细胞通过新的细胞壁附着在一起，并且通常保持附着，成为终身邻居。在某些情况下，植物细胞可以分离以释放叶子或果实，或者改变植物组织或器官的机械特性。人们对植物细胞附着在一起的机制或以受控方式失去附着的机制知之甚少。使用单克隆抗体，我们已经确定了两个细胞壁果胶多糖，这是具体的两个不同的细胞分离过程。这些过程中的第一个是髓组织中细胞间隙的形成，第二个是单个细胞从器官中脱离-例如根冠细胞的脱落。我们将研究植物细胞之间的联系的性质，并分离细胞分离特异性果胶，以确定其结构和性质。了解植物细胞可以改变其相互附着的机制对于开发有效利用植物材料在食品质地和植物产品（如纤维）机械性能方面至关重要。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.