Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

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dc.creatorChristiaens, Stefanie
dc.creatorBuggenhout, Sandy Van
dc.creatorHouben, Ken
dc.creatorChaula, Davis
dc.creatorLoey, Ann M. Van
dc.creatorHendrickx, Marc E.
dc.date2021-05-18T04:49:00Z
dc.date2021-05-18T04:49:00Z
dc.date2011
dc.date.accessioned2022-10-25T08:53:44Z
dc.date.available2022-10-25T08:53:44Z
dc.descriptionFood Chemistry 132 (2012) pp.1534–1543
dc.descriptionThe activity of the pectin-modifying enzymes pectin-methylesterase (PME) and polygalacturonase (PG) in tomato fruit was tailored by processing. Tomatoes were either not pretreated, high-temperature blanched (inactivation of both PME and PG), or high-pressure pretreated (selective inactivation of PG). Subsequently, two types of mechanical disruption, blending or high-pressure homogenisation, were applied to create tomato tissue particle suspensions with varying degrees of tissue disintegration. Pro- cess-induced pectin changes and their role in cell–cell adhesion were investigated through in situ pectin visualisation using anti-pectin antibodies. Microscopic results were supported with a (limited) physico- chemical analysis of fractionated walls and isolated polymers. It was revealed that in intact tomato fruit pectin de-esterification is endogenously regulated by physical restriction of PME activity in the cell wall matrix. In disintegrated tomato tissue on the other hand, intensive de-esterification of pectin by the activity of PME occurred throughout the entire cell wall. PG was selectively inactivated (i.e. in high- pressure pretreated tomatoes), with de-esterification of pectin by PME, which resulted in a high level of Ca 2+ -cross-linked pectin and a strong intercellular adhesion. In non-pretreated tomato suspensions on the other hand, combined PME and PG activity presumably led to pectin depolymerisation and, hence, reduced intercellular adhesion. However, because of the high amount of Ca 2+ -cross-linked pectin in these samples, cell–cell adhesion was still stronger than in the high-temperature blanched tomatoes, in which the absence of PME activity during suspension preparation implied few Ca 2+ -cross-linked pectic polymers and extensive cell separation upon tissue disruption.
dc.formatapplication/pdf
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/3533
dc.identifier.urihttp://hdl.handle.net/123456789/94076
dc.languageen
dc.publisherElsevier ltd.
dc.subjectTomato
dc.subjectPectin
dc.subjectAnti-pectin antibodies
dc.subjectCell adhesion
dc.subjectProcessing
dc.subjectHigh pressure
dc.titleUnravelling process-induced pectin changes in the tomato cell wall: An integrated approach
dc.typeArticle

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