OrangerV1, PascalFrancis, Corpus, bibRecord, 000028

Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence

Identifieur interne : 000028 ( PascalFrancis/Corpus ); précédent : 000027; suivant : 000029

Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence

Auteurs : Brett J. Savary ; Prasanna Vasu ; Randall G. Cameron ; T. Gregory Mccollum ; Alberto Nunez

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2013.

RBID : Pascal:14-0041424

Descripteurs français

Pascal (Inist)
- Caractérisation, Tolérance, Pectinesterase, Fruit, Séquence nucléotide, Citrus sinensis, Paroi cellulaire, Jus d'orange, Stabilité thermique, MALDI, Réaction chaîne polymérase, Purification.

English descriptors

KwdEn :
- Cell wall, Characterization, Citrus sinensis, Fruit, Matrix assisted laser desorption ionization, Nucleotide sequence, Orange juice, Pectinesterase, Polymerase chain reaction, Purification, Thermal stability, Tolerance.

Abstract

Despite the longstanding importance of the thermally tolerant pectin methylesterase (TT-PME) activity in citrus juice processing and product quality, the unequivocal identification of the protein and its corresponding gene has remained elusive. TT-PME was purified from sweet orange [Citrus sinensis (L.) Osbeck] finisher pulp (8.0 mg/1.3 kg tissue) with an improved purification scheme that provided 20-fold increased enzyme yield over previous results. Structural characterization of electrophoretically pure TT-PME by MALDI-TOF MS determined molecular masses of approximately 47900 and 53000 Da for two principal glycoisoforms. De novo sequences generated from tryptic peptides by MALDI-TOF/TOF MS matched multiple anonymous Citrus EST cDNA accessions. The complete tt-pme cDNA (1710 base pair) was cloned from a fruit mRNA library using RT- and RLM-RACE PCR. Citrus TT-PME is a novel isoform that showed higher sequence identity with the multiply glycosylated kiwifruit PME than to previously described Citrus thermally labile PME isoforms.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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C07	`03`	`X`	`ENG`	`@0 Hydrolases @2 FE`
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C07	`04`	`X`	`SPA`	`@0 Enzima @2 FE`
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Format Inist (serveur)

NO :	PASCAL 14-0041424 INIST
ET :	Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence
AU :	SAVARY (Brett J.); VASU (Prasanna); CAMERON (Randall G.); MCCOLLUM (T. Gregory); NUNEZ (Alberto)
AF :	Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor/Pennsylvania 19038/Etats-Unis (1 aut., 5 aut.); Arkansas Biosciences Institute, Arkansas State University, P.O. Box 639, State University/Arkansas 72467/Etats-Unis (1 aut., 2 aut.); Food Safety and Analytical Quality Control Laboratory, Central Food Technological Research Institute, CSIR/Mysore 570 020/Inde (2 aut.); U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 South Rock Road/Fort Pierce, Florida 34945/Etats-Unis (3 aut., 4 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2013; Vol. 61; No. 51; Pp. 12711-12719; Bibl. 44 ref.
LA :	Anglais
EA :	Despite the longstanding importance of the thermally tolerant pectin methylesterase (TT-PME) activity in citrus juice processing and product quality, the unequivocal identification of the protein and its corresponding gene has remained elusive. TT-PME was purified from sweet orange [Citrus sinensis (L.) Osbeck] finisher pulp (8.0 mg/1.3 kg tissue) with an improved purification scheme that provided 20-fold increased enzyme yield over previous results. Structural characterization of electrophoretically pure TT-PME by MALDI-TOF MS determined molecular masses of approximately 47900 and 53000 Da for two principal glycoisoforms. De novo sequences generated from tryptic peptides by MALDI-TOF/TOF MS matched multiple anonymous Citrus EST cDNA accessions. The complete tt-pme cDNA (1710 base pair) was cloned from a fruit mRNA library using RT- and RLM-RACE PCR. Citrus TT-PME is a novel isoform that showed higher sequence identity with the multiply glycosylated kiwifruit PME than to previously described Citrus thermally labile PME isoforms.
CC :	002A
FD :	Caractérisation; Tolérance; Pectinesterase; Fruit; Séquence nucléotide; Citrus sinensis; Paroi cellulaire; Jus d'orange; Stabilité thermique; MALDI; Réaction chaîne polymérase; Purification
FG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
ED :	Characterization; Tolerance; Pectinesterase; Fruit; Nucleotide sequence; Citrus sinensis; Cell wall; Orange juice; Thermal stability; Matrix assisted laser desorption ionization; Polymerase chain reaction; Purification
EG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
SD :	Caracterización; Tolerancia; Pectinesterase; Fruto; Secuencia nucleótido; Citrus sinensis; Pared celular; Zugo naranja; Estabilidad térmica; MALDI; Reacción cadena polimerasa; Purificación
LO :	INIST-7332.354000500768770310
ID :	14-0041424

Links to Exploration step

Pascal:14-0041424

Le document en format XML

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<front><div type="abstract" xml:lang="en">Despite the longstanding importance of the thermally tolerant pectin methylesterase (TT-PME) activity in citrus juice processing and product quality, the unequivocal identification of the protein and its corresponding gene has remained elusive. TT-PME was purified from sweet orange [Citrus sinensis (L.) Osbeck] finisher pulp (8.0 mg/1.3 kg tissue) with an improved purification scheme that provided 20-fold increased enzyme yield over previous results. Structural characterization of electrophoretically pure TT-PME by MALDI-TOF MS determined molecular masses of approximately 47900 and 53000 Da for two principal glycoisoforms. De novo sequences generated from tryptic peptides by MALDI-TOF/TOF MS matched multiple anonymous Citrus EST cDNA accessions. The complete tt-pme cDNA (1710 base pair) was cloned from a fruit mRNA library using RT- and RLM-RACE PCR. Citrus TT-PME is a novel isoform that showed higher sequence identity with the multiply glycosylated kiwifruit PME than to previously described Citrus thermally labile PME isoforms.</div>
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</fA14>
<fA14 i1="04"><s1>U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 South Rock Road</s1>
<s2>Fort Pierce, Florida 34945</s2>
<s3>USA</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</fA14>
<fA20><s1>12711-12719</s1>
</fA20>
<fA21><s1>2013</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>7332</s2>
<s5>354000500768770310</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2014 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>44 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>14-0041424</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>Despite the longstanding importance of the thermally tolerant pectin methylesterase (TT-PME) activity in citrus juice processing and product quality, the unequivocal identification of the protein and its corresponding gene has remained elusive. TT-PME was purified from sweet orange [Citrus sinensis (L.) Osbeck] finisher pulp (8.0 mg/1.3 kg tissue) with an improved purification scheme that provided 20-fold increased enzyme yield over previous results. Structural characterization of electrophoretically pure TT-PME by MALDI-TOF MS determined molecular masses of approximately 47900 and 53000 Da for two principal glycoisoforms. De novo sequences generated from tryptic peptides by MALDI-TOF/TOF MS matched multiple anonymous Citrus EST cDNA accessions. The complete tt-pme cDNA (1710 base pair) was cloned from a fruit mRNA library using RT- and RLM-RACE PCR. Citrus TT-PME is a novel isoform that showed higher sequence identity with the multiply glycosylated kiwifruit PME than to previously described Citrus thermally labile PME isoforms.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Caractérisation</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Characterization</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Caracterización</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Tolérance</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Tolerance</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Tolerancia</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Fruit</s0>
<s5>11</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Fruit</s0>
<s5>11</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Fruto</s0>
<s5>11</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Séquence nucléotide</s0>
<s5>12</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Nucleotide sequence</s0>
<s5>12</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Secuencia nucleótido</s0>
<s5>12</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Paroi cellulaire</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Cell wall</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Pared celular</s0>
<s5>19</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>21</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>21</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>21</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Stabilité thermique</s0>
<s5>22</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Thermal stability</s0>
<s5>22</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Estabilidad térmica</s0>
<s5>22</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>MALDI</s0>
<s5>24</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Matrix assisted laser desorption ionization</s0>
<s5>24</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>MALDI</s0>
<s5>24</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Réaction chaîne polymérase</s0>
<s5>26</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Polymerase chain reaction</s0>
<s5>26</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Reacción cadena polimerasa</s0>
<s5>26</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Purification</s0>
<s5>35</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Purification</s0>
<s5>35</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Purificación</s0>
<s5>35</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Carboxylic ester hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Esterases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Enzima</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>048</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 14-0041424 INIST</NO>
<ET>Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence</ET>
<AU>SAVARY (Brett J.); VASU (Prasanna); CAMERON (Randall G.); MCCOLLUM (T. Gregory); NUNEZ (Alberto)</AU>
<AF>Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor/Pennsylvania 19038/Etats-Unis (1 aut., 5 aut.); Arkansas Biosciences Institute, Arkansas State University, P.O. Box 639, State University/Arkansas 72467/Etats-Unis (1 aut., 2 aut.); Food Safety and Analytical Quality Control Laboratory, Central Food Technological Research Institute, CSIR/Mysore 570 020/Inde (2 aut.); U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 South Rock Road/Fort Pierce, Florida 34945/Etats-Unis (3 aut., 4 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2013; Vol. 61; No. 51; Pp. 12711-12719; Bibl. 44 ref.</SO>
<LA>Anglais</LA>
<EA>Despite the longstanding importance of the thermally tolerant pectin methylesterase (TT-PME) activity in citrus juice processing and product quality, the unequivocal identification of the protein and its corresponding gene has remained elusive. TT-PME was purified from sweet orange [Citrus sinensis (L.) Osbeck] finisher pulp (8.0 mg/1.3 kg tissue) with an improved purification scheme that provided 20-fold increased enzyme yield over previous results. Structural characterization of electrophoretically pure TT-PME by MALDI-TOF MS determined molecular masses of approximately 47900 and 53000 Da for two principal glycoisoforms. De novo sequences generated from tryptic peptides by MALDI-TOF/TOF MS matched multiple anonymous Citrus EST cDNA accessions. The complete tt-pme cDNA (1710 base pair) was cloned from a fruit mRNA library using RT- and RLM-RACE PCR. Citrus TT-PME is a novel isoform that showed higher sequence identity with the multiply glycosylated kiwifruit PME than to previously described Citrus thermally labile PME isoforms.</EA>
<CC>002A</CC>
<FD>Caractérisation; Tolérance; Pectinesterase; Fruit; Séquence nucléotide; Citrus sinensis; Paroi cellulaire; Jus d'orange; Stabilité thermique; MALDI; Réaction chaîne polymérase; Purification</FD>
<FG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</FG>
<ED>Characterization; Tolerance; Pectinesterase; Fruit; Nucleotide sequence; Citrus sinensis; Cell wall; Orange juice; Thermal stability; Matrix assisted laser desorption ionization; Polymerase chain reaction; Purification</ED>
<EG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</EG>
<SD>Caracterización; Tolerancia; Pectinesterase; Fruto; Secuencia nucleótido; Citrus sinensis; Pared celular; Zugo naranja; Estabilidad térmica; MALDI; Reacción cadena polimerasa; Purificación</SD>
<LO>INIST-7332.354000500768770310</LO>
<ID>14-0041424</ID>
</server>
</inist>
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Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence

Structural Characterization of the Thermally Tolerant Pectin Methylesterase Purified from Citrus sinensis Fruit and Its Gene Sequence

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