• Title/Summary/Keyword: Cell wall degrading enzyme

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Changes in the Components of Cell Wall of Persimmon Fruit by Treatments of Cell Wall-Degrading Enzymes (세포벽 분해효소의 처리에 따른 감과실의 세포벽 성분의 변화)

  • 김광수;신승렬;송준희;김주남
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.242-246
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    • 1995
  • This paper was carried out to investigate changes in cell wall, cell wall polysaccharides, pectic substances extracted from cell wall of persimmon fruits treated with polygalacturonase and $\beta$-galactosidase in vitro. Degrading degree of cell wall treated with cell wall-degrading enzymes were higher in order polygalacturonase, polygalacturonase+$\beta$-galactosidase and $\beta$-galactosidase. Contents of soluble pectic substances in cell wall treated with cell wall-degrading enzymes showed as the same order as degrading degree of cell wall, while contents of insoluble pectin lower. Contents of versene-soluble pectin and total pectic substance were not affected by cell wall-degrading enzymes. Contents of uronic acid and hexose in soluble material isolated from cell wall treated with polygalacturonase and mixed enzyme were higher than those of untreatment and $\beta$-galactosidase treatment.

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Changes in Cell Wall Components and Cell Wall-degrading enzymes during Softening of Fruits (과실의 연화중에 세포벽 성분과 세포벽분해효소의 변화)

  • 신승렬;김광수
    • Food Science and Preservation
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    • v.3 no.1
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    • pp.93-104
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    • 1996
  • The cell wall components of fruit include cellulose. hemicellulose, pectin, glycoprotein etc., and the cell wall composition differs according to the kind of fruit. Fruit softening occurs as a result of a change in the cell wall polysaccharides : the middle lamella which links primary cell walls is composed of pectin. and primary cell walls are decomposed by a solution of middle lamella caused due to a result of pectin degradation by pectin degrading enzymes during ripening and softening, During fruit ripening and softening, contents of arabinose and galactose among non-cellulosic neutral sugars are notably decreased, and this occurs as a result of the degradation of pectin during fruit repening and softening since they are side-chained with pectin in the form of arabinogalactan and galactan Enzymes involved in the degradation of the cell wall include polygalacturonase, cellulose, pectinmethylesterase, glycosidase, etc., and various studies have been done on the change in enzyme activities during the ripening and softning of fruit. Among cell wall-degrading enzymes, polygalacturonase has the greatest effect on fruit softening, and its activity Increases during the maturating and softening of fruit. This softening leads to the textural change of fruit as a result of the degradation of cell wall polysaccharides by a cell wall degrading enzyme which exists in fruit.

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Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape (청수 포도의 양조특성에 미치는 세포벽분해효소와 침용시간의 영향)

  • Jeon, Jin-A;Park, Seo-Jun;Yeo, Soo-Hwan;Choi, Ji-Ho;Choi, Han-Seok;Kang, Ji-Eun;Jeong, Seok-Tae
    • Food Science and Preservation
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    • v.20 no.6
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    • pp.846-853
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    • 2013
  • We investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 $^{\circ}Brix$. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.

Changes in the Cell Wall Components and Cell Wall-Degrading Enzyme Activities of Jujube Fruits during Maturation (대추 성숙중의 세포벽 성분과 세포벽 분해효소의 활성 변화)

  • 손미애;서지형
    • Food Science and Preservation
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    • v.2 no.1
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    • pp.185-193
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    • 1995
  • This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and $\beta$-galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively. $\beta$-galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.

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Effects of NSP Degrading Enzyme on In vitro Digestion of Barley

  • Li, W.F.;Sun, J.Y.;Xu, Z.R.
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.1
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    • pp.122-126
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    • 2004
  • A digestion trial in vitro was conducted to study effects of supplementation of NSP (non-starch polysaccharides) degrading enzyme (feed grade) on cell wall degradation and digestibility of nutrients in barley. The slices of barley were soaked in distilled water with or without 0.15% non-starch polysaccharides degrading enzyme. Microscopic examination of the slices showed that the endosperm cell wall of barley was completely degraded by the non-starch polysaccharides degrading enzyme. The residues and supernatant of digesta in vitro were separated by filtration with 0.1 mm nylon fabric. The residues were used for measurement of crude protein, crude fat, crude fiber, and moisture. The supernatant was used for determination of viscosity, as well as amino-nitrogen and glucose content. The results showed that compared with the control, the amino-nitrogen and glucose content of the supernatant increased by 17.58% (p<0.05) and 10.26% (p<0.05), respectively, while viscosity did not change. Enzyme supplementation increased the digestibilities of dry matter, crude protein, nitrogen-free extract, crude fat and crude fiber of barley by 18.1% (p<0.05), 20.3% (p<0.05), 16.4% (p<0.05), 26.9% (p<0.05) and 30.0% (p<0.05), respectively. The present study suggests that cell wall hydrolysis may contribute to improved nutrient digestion in vivo when non-starch polysaccharides degrading enzymes are fed to swine.

Changes on the Components of Free Polysaccharide from Cell Wall of Persimmon Fruit by Treatments of Cell Wall Degrading Enzymes (세포벽분해효소의 처리에 따른 감과실의 세포벽 유리 다당류의 변화)

  • 신승렬;김미현
    • Food Science and Preservation
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    • v.2 no.1
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    • pp.173-183
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    • 1995
  • This paper was carried out to investigate changes in chromatograms of polysacctatides and soluble pectins on Sephadex G-50 and non-cellulosic neutral sugars of polysaccharides isolated from cell wall of persimmon fruits treated with polygalacturonase and $\beta$-galactosidase in vitro. The chromatogram pattern of soluble pectins extracted from cell wall treated with $\beta$-galactosidase on Sephacryl S-500 column were similar to those of untreatment, but contents of soluble pectins treated with $\beta$-galactosidase were different from those of untreatment. The patterns of chromatograms In soluble pectins extracted from cell wall treated with polygalacturonase were more complex and lower molecular polymer than those of other cell wall-degrading enzyme treatments. Non-cellulosic neutral sugar of polysaccharides in fraction I of soluble material treated with polygalacturonase was rhamnose, those in fraction II were similar to those in fraction III and contents of arabinose, xylose and glucose were higher than contents of other non-cellulosic neutral sugars. Non-cellulosic neutral sugars of polysaccharides in fraction I in soluble material by $\beta$-galactosidase treatment were rhamnose, arabinose, galactose and mannose. Content of glucose of polysaccharides in fraction II was higher than that in fraction I . Non-cellulosic neutral sugars treated with mixed enzyme were rhamnose, fucose, arabinose, xylose, mannose, galactose and glucose. Compositions of non-cellulosic neutral sugars of polysaccharides in fraction I were similar to those in fraction II and III.

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Selective Removal of Protease from Soybean Cell Wall Degrading Enzyme Complex Isolated from Aspergillus niger CF-34 (Aspergillus niger CF-34로부터 분리한 대두세포벽분해효소 복합체 중의 Protease의 선택적인 제거)

  • Choi, Yeon-Bae;Kim, Kang-Sung;Sohn, Heon-Soo
    • Korean Journal of Food Science and Technology
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    • v.27 no.3
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    • pp.370-374
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    • 1995
  • By exposing the complex enzyme solution to alkaline condition, it was possible to remove the protease activity selectively without inactivation of soybean cell wall degrading activity of the crude enzyme complex produced by Aspergillus niger CF-34. Optimum reaction conditions were as follow. pH was $9.0{\pm}0.1$, temperature was $20^{\circ}C$ and reaction time was 30 min with gentle stirring. Over 90% of protease activity could be eliminated while the activities of pectinase, polygalacturonase, xylanase, carboxymethyl cellulase and soybean cell wall degrading enzyme were maintained to $80{\sim}100%$. Through alkali treatment, it was discovered that the quality and organoleptic properties of soy protein produced by this enzymes were improved because the hydrolysis of protein and formation of bitter peptide were decreased.

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Plant Cell Wall Degradation with a Powerful Fusarium graminearum Enzymatic Arsenal

  • Phalip, Vincene;Goubet, Florence;Carapito, Raphael;Jeltsch, Jean-Marc
    • Journal of Microbiology and Biotechnology
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    • v.19 no.6
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    • pp.573-581
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    • 2009
  • The complex enzyme pool secreted by the phytopathogenic fungus Fusarium graminearum in response to glucose or hop cell wall material as sole carbon sources was analyzed. The biochemical characterization of the enzymes present in the supernatant of fungal cultures in the glucose medium revealed only 5 different glycosyl hydrolase activities; by contrast, when analyzing cultures in the cell wall medium, 17 different activities were detected. This dramatic increase reflects the adaptation of the fungus by the synthesis of enzymes targeting all layers of the cell wall. When the enzymes secreted in the presence of plant cell wall were used to hydrolyze pretreated crude plant material, high levels of monosaccharides were measured with yields approaching 50% of total sugars released by an acid hydrolysis process. This report is the first biochemical characterization of numerous cellulases, hemicellulases, and pectinases secreted by F. graminearum and demonstrates the usefulness of the described protein cocktail for efficient enzymatic degradation of plant cell wall.

Changes in the Non-cellulosic Neutral Sugars of Cell Wall of Persimmon Fruit by Treatment of Cell Wall-Degrading Enzymes (세포벽 분해효소의 처리에 따른 감과실의 세포벽 구성 비섬유성 중성당의 변화)

  • 김광수;신승렬;송준희;정용진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.247-253
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    • 1995
  • This paper was performed to investigate the changes of non-cellulosic neutral sugars composition in cell wall of persimmon fruit by treatment of cell wall degrading enzyme in vitro. Rhamnose, xylose and galactose in cell wall by polygalacturonase treatment, arabinose, galactose and rhamnose in cell wall by mixed enzyme treatment and arabinose and galactose in cell wall by ${\beta}-galactosidase$ treatment decreased, respectively. Noncellulosic neutral sugars of pectins extracted cell wall by enzyme treatments decreased and those by polygalacturonase treatment decreased remarkably. Rhamnose, arabinose and xylose in hemicellulose I of cell wall by polygalacturonase treatment were higher than those of untreated, and rhamnose and xylose in that by ${\beta}-galactosidase$ treatment were higher but arabinose, mnnose and galactose decreased. Xylose, mannose and glucose in that by mixed enzyme treatment were higher than those of untreatment and arabinose and galactose decreased. Contents of total non-cellulosic neutral sugars in hemicellulose of untreatment, and contents xylose, and glucose in hemicellulose II of cell wall by polygalacturonase treatmet decreased but those of other treatments were not changed.

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Rumen Microbes, Enzymes and Feed Digestion-A Review

  • Wang, Y.;McAllister, T.A.
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.11
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    • pp.1659-1676
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    • 2002
  • Ruminant animals develop a diverse and sophisticated microbial ecosystem for digesting fibrous feedstuffs. Plant cell walls are complex and their structures are not fully understood, but it is generally believed that the chemical properties of some plant cell wall compounds and the cross-linked three-dimensional matrix of polysaccharides, lignin and phenolic compounds limit digestion of cell wall polysaccharides by ruminal microbes. Three adaptive strategies have been identified in the ruminal ecosystem for degrading plant cell walls: production of the full slate of enzymes required to cleave the numerous bonds within cell walls; attachment and colonization of feed particles; and synergetic interactions among ruminal species. Nonetheless, digestion of fibrous feeds remains incomplete, and numerous research attempts have been made to increase this extent of digestion. Exogenous fibrolytic enzymes (EFE) have been used successfully in monogastric animal production for some time. The possibility of adapting EFE as feed additives for ruminants is under intensive study. To date, animal responses to EFE supplements have varied greatly due to differences in enzyme source, application method, and types of diets and livestock. Currently available information suggests delivery of EFE by applying them to feed offers the best chance to increase ruminal digestion. The general tendency of EFE to increase rate, but not extent, of fibre digestion indicates that the products currently on the market for ruminants may not be introducing novel enzyme activities into the rumen. Recent research suggests that cleavage of esterified linkages (e.g., acetylesterase, ferulic acid esterase) within the plant cell wall matrix may be the key to increasing the extent of cell wall digestion in the rumen. Thus, a crucial ingredient in an effective enzyme additive for ruminants may be an as yet undetermined esterase that may not be included, quantified or listed in the majority of available enzyme preparations. Identifying these pivotal enzyme(s) and using biotechnology to enhance their production is necessary for long term improvements in feed digestion using EFE. Pretreating fibrous feeds with alkali in addition to EFE also shows promise for improving the efficacy of enzyme supplements.