OrangerV1, PascalFrancis, Corpus, bibRecord, 000204

Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting

Identifieur interne : 000204 ( PascalFrancis/Corpus ); précédent : 000203; suivant : 000205

Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting

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

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2010.

RBID : Pascal:11-0037195

Descripteurs français

Pascal (Inist)
- Identification, Pectinesterase, Bonbon, Orange, Fruit, Peptide, Masse, Qualité, Paroi cellulaire, Protéine, Citrus sinensis, Spectrométrie masse, Jus d'orange.

English descriptors

KwdEn :
- Cell wall, Citrus sinensis, Fruit, Identification, Mass, Mass spectrometry, Orange, Orange juice, Pectinesterase, Peptides, Protein, Quality, Sweets.

Abstract

The multiple forms of the enzyme pectin methylesterase (PME) present in citrus fruit tissues vary in activity toward juice cloud-associated pectin substrates and, thus, in their impact on juice cloud stability and product quality. Because the proteins responsible for individual PME activities are rarely identified by structural properties or correlated to specific PME genes, matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry (MALDI-TOF/TOF MS) was investigated as a direct means to unequivocally identify the thermolabile (TL-) PME isoforms isolated from sweet orange [Citrus sinensis (L.) Osbeck] fruit tissue. Affinity-purified TL-PME preparations were separated by SDS-PAGE prior to trypsin digestion and analyzed by MS for peptide mass fingerprinting. The two major PME isoforms accumulated in citrus fruit matched existing accessions in the SwissProt database. Although similar in size by SDS-PAGE, isoform-specific peptide ion signatures easily distinguished the two PMEs.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A11	`01`	`1`		`@1 SAVARY (Brett J.)`
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A11	`04`	`1`		`@1 CAMERON (Randall G.)`
A14	`01`			`@1 Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 Mermaid Lane @2 Wyndmoor, Pennsylvania 19038 @3 USA @Z 1 aut. @Z 3 aut.`
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C01	`01`		`ENG`	@0 The multiple forms of the enzyme pectin methylesterase (PME) present in citrus fruit tissues vary in activity toward juice cloud-associated pectin substrates and, thus, in their impact on juice cloud stability and product quality. Because the proteins responsible for individual PME activities are rarely identified by structural properties or correlated to specific PME genes, matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry (MALDI-TOF/TOF MS) was investigated as a direct means to unequivocally identify the thermolabile (TL-) PME isoforms isolated from sweet orange [Citrus sinensis (L.) Osbeck] fruit tissue. Affinity-purified TL-PME preparations were separated by SDS-PAGE prior to trypsin digestion and analyzed by MS for peptide mass fingerprinting. The two major PME isoforms accumulated in citrus fruit matched existing accessions in the SwissProt database. Although similar in size by SDS-PAGE, isoform-specific peptide ion signatures easily distinguished the two PMEs.
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C03	`01`	`X`	`ENG`	`@0 Identification @5 01`
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C03	`05`	`X`	`ENG`	`@0 Fruit @5 20`
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C03	`09`	`X`	`SPA`	`@0 Pared celular @5 48`
C03	`10`	`X`	`FRE`	`@0 Protéine @5 53`
C03	`10`	`X`	`ENG`	`@0 Protein @5 53`
C03	`10`	`X`	`SPA`	`@0 Proteína @5 53`
C03	`11`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 63`
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C07	`01`	`X`	`FRE`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`01`	`X`	`ENG`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`01`	`X`	`SPA`	`@0 Carboxylic ester hydrolases @2 FE`
C07	`02`	`X`	`FRE`	`@0 Esterases @2 FE`
C07	`02`	`X`	`ENG`	`@0 Esterases @2 FE`
C07	`02`	`X`	`SPA`	`@0 Esterases @2 FE`
C07	`03`	`X`	`FRE`	`@0 Hydrolases @2 FE`
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C07	`05`	`X`	`SPA`	`@0 Producto confitería @5 08`
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C07	`06`	`X`	`ENG`	`@0 Citrus fruit @5 49`
C07	`06`	`X`	`SPA`	`@0 Agrios @5 49`
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C07	`07`	`X`	`SPA`	`@0 Jugo fruta @5 50`
C07	`08`	`X`	`FRE`	`@0 Produit à base de fruit @5 51`
C07	`08`	`X`	`ENG`	`@0 Fruit product @5 51`
C07	`08`	`X`	`SPA`	`@0 Producto a base de fruta @5 51`
C07	`09`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`09`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`09`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`10`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
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Format Inist (serveur)

NO :	PASCAL 11-0037195 INIST
ET :	Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting
AU :	SAVARY (Brett J.); VASU (Prasanna); NUNEZ (Alberto); CAMERON (Randall G.)
AF :	Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 Mermaid Lane/Wyndmoor, Pennsylvania 19038/Etats-Unis (1 aut., 3 aut.); Arkansas Biosciences Institute. Arkansas State University, P.O. Box 639, State University/Arkansas 72467/Etats-Unis (1 aut., 2 aut.); Quality Improvement in Citrus and Subtropical Products Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 600 Avenue S N.W./Winter Haven, Florida 33881/Etats-Unis (4 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2010; Vol. 58; No. 23; Pp. 12462-12468; Bibl. 45 ref.
LA :	Anglais
EA :	The multiple forms of the enzyme pectin methylesterase (PME) present in citrus fruit tissues vary in activity toward juice cloud-associated pectin substrates and, thus, in their impact on juice cloud stability and product quality. Because the proteins responsible for individual PME activities are rarely identified by structural properties or correlated to specific PME genes, matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry (MALDI-TOF/TOF MS) was investigated as a direct means to unequivocally identify the thermolabile (TL-) PME isoforms isolated from sweet orange [Citrus sinensis (L.) Osbeck] fruit tissue. Affinity-purified TL-PME preparations were separated by SDS-PAGE prior to trypsin digestion and analyzed by MS for peptide mass fingerprinting. The two major PME isoforms accumulated in citrus fruit matched existing accessions in the SwissProt database. Although similar in size by SDS-PAGE, isoform-specific peptide ion signatures easily distinguished the two PMEs.
CC :	002A35B09; 002A35B11
FD :	Identification; Pectinesterase; Bonbon; Orange; Fruit; Peptide; Masse; Qualité; Paroi cellulaire; Protéine; Citrus sinensis; Spectrométrie masse; Jus d'orange
FG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Produit confiserie; Agrume; Jus fruit; Produit à base de fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
ED :	Identification; Pectinesterase; Sweets; Orange; Fruit; Peptides; Mass; Quality; Cell wall; Protein; Citrus sinensis; Mass spectrometry; Orange juice
EG :	Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Confectionery product; Citrus fruit; Fruit juice; Fruit product; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
SD :	Identificación; Pectinesterase; Caramelo; Naranja; Fruto; Péptido; Masa; Calidad; Pared celular; Proteína; Citrus sinensis; Espectrometría masa; Zugo naranja
LO :	INIST-7332.354000194968510570
ID :	11-0037195

Links to Exploration step

Pascal:11-0037195

Le document en format XML

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<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>The multiple forms of the enzyme pectin methylesterase (PME) present in citrus fruit tissues vary in activity toward juice cloud-associated pectin substrates and, thus, in their impact on juice cloud stability and product quality. Because the proteins responsible for individual PME activities are rarely identified by structural properties or correlated to specific PME genes, matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry (MALDI-TOF/TOF MS) was investigated as a direct means to unequivocally identify the thermolabile (TL-) PME isoforms isolated from sweet orange [Citrus sinensis (L.) Osbeck] fruit tissue. Affinity-purified TL-PME preparations were separated by SDS-PAGE prior to trypsin digestion and analyzed by MS for peptide mass fingerprinting. The two major PME isoforms accumulated in citrus fruit matched existing accessions in the SwissProt database. Although similar in size by SDS-PAGE, isoform-specific peptide ion signatures easily distinguished the two PMEs.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35B11</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Identification</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Identification</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Identificación</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Pectinesterase</s0>
<s2>FE</s2>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Bonbon</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Sweets</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Caramelo</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Orange</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Orange</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Naranja</s0>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Peptide</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Peptides</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Péptido</s0>
<s5>24</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Masse</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Mass</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Masa</s0>
<s5>26</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Qualité</s0>
<s5>28</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Quality</s0>
<s5>28</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Calidad</s0>
<s5>28</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Paroi cellulaire</s0>
<s5>48</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Cell wall</s0>
<s5>48</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Pared celular</s0>
<s5>48</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Protéine</s0>
<s5>53</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Protein</s0>
<s5>53</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Proteína</s0>
<s5>53</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>63</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>63</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>63</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Spectrométrie masse</s0>
<s5>65</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Mass spectrometry</s0>
<s5>65</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Espectrometría masa</s0>
<s5>65</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>66</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>66</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>66</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>Produit confiserie</s0>
<s5>08</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Confectionery product</s0>
<s5>08</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Producto confitería</s0>
<s5>08</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Agrume</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Agrios</s0>
<s5>49</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>50</s5>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Produit à base de fruit</s0>
<s5>51</s5>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Fruit product</s0>
<s5>51</s5>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Producto a base de fruta</s0>
<s5>51</s5>
</fC07>
<fC07 i1="09" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="09" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="09" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="10" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="10" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="10" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="11" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="11" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="11" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="12" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="12" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="12" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>024</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 11-0037195 INIST</NO>
<ET>Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting</ET>
<AU>SAVARY (Brett J.); VASU (Prasanna); NUNEZ (Alberto); CAMERON (Randall G.)</AU>
<AF>Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 Mermaid Lane/Wyndmoor, Pennsylvania 19038/Etats-Unis (1 aut., 3 aut.); Arkansas Biosciences Institute. Arkansas State University, P.O. Box 639, State University/Arkansas 72467/Etats-Unis (1 aut., 2 aut.); Quality Improvement in Citrus and Subtropical Products Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 600 Avenue S N.W./Winter Haven, Florida 33881/Etats-Unis (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. 2010; Vol. 58; No. 23; Pp. 12462-12468; Bibl. 45 ref.</SO>
<LA>Anglais</LA>
<EA>The multiple forms of the enzyme pectin methylesterase (PME) present in citrus fruit tissues vary in activity toward juice cloud-associated pectin substrates and, thus, in their impact on juice cloud stability and product quality. Because the proteins responsible for individual PME activities are rarely identified by structural properties or correlated to specific PME genes, matrix-assisted laser desorption-ionization with tandem time-of-flight mass spectrometry (MALDI-TOF/TOF MS) was investigated as a direct means to unequivocally identify the thermolabile (TL-) PME isoforms isolated from sweet orange [Citrus sinensis (L.) Osbeck] fruit tissue. Affinity-purified TL-PME preparations were separated by SDS-PAGE prior to trypsin digestion and analyzed by MS for peptide mass fingerprinting. The two major PME isoforms accumulated in citrus fruit matched existing accessions in the SwissProt database. Although similar in size by SDS-PAGE, isoform-specific peptide ion signatures easily distinguished the two PMEs.</EA>
<CC>002A35B09; 002A35B11</CC>
<FD>Identification; Pectinesterase; Bonbon; Orange; Fruit; Peptide; Masse; Qualité; Paroi cellulaire; Protéine; Citrus sinensis; Spectrométrie masse; Jus d'orange</FD>
<FG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Produit confiserie; Agrume; Jus fruit; Produit à base de fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</FG>
<ED>Identification; Pectinesterase; Sweets; Orange; Fruit; Peptides; Mass; Quality; Cell wall; Protein; Citrus sinensis; Mass spectrometry; Orange juice</ED>
<EG>Carboxylic ester hydrolases; Esterases; Hydrolases; Enzyme; Confectionery product; Citrus fruit; Fruit juice; Fruit product; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</EG>
<SD>Identificación; Pectinesterase; Caramelo; Naranja; Fruto; Péptido; Masa; Calidad; Pared celular; Proteína; Citrus sinensis; Espectrometría masa; Zugo naranja</SD>
<LO>INIST-7332.354000194968510570</LO>
<ID>11-0037195</ID>
</server>
</inist>
</record>

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Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting

Identification of Thermolabile Pectin Methylesterases from Sweet Orange Fruit by Peptide Mass Fingerprinting

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