Starch degradation in the bean fruit pericarp is characterized by an increase in maltose metabolism
Por:
Bernal, Lilia, Lujan-Soto, Eduardo, Fajardo-Hernandez, Carlos A., Coello, Patricia, Figueroa, Mario, Martinez-Barajas, Eleazar
Publicada:
1 nov 2022
Resumen:
The bean fruit pericarp accumulates a significant amount of starch,
which starts to be degraded 20 days after anthesis (DAA) when seed
growth becomes exponential. This period is also characterized by the
progressive senescence of the fruit pericarp. However, the chloroplasts
maintained their integrity, indicating that starch degradation is a
compartmentalized process. The process coincided with a transient
increase in maltose and sucrose levels, suggesting that beta-amylase is
responsible for starch degradation. Starch degradation in the bean fruit
pericarp is also characterized by a large increase in starch
phosphorylation, as well as in the activities of cytosolic
disproportionating enzyme 2 (DPE2, EC 2.4.1.25) and glucan phosphorylase
(PHO2, EC 2.4.1.1). This suggests that the rate of starch degradation in
the bean fruit pericarp 20 DAA is dependent on the transformation of
starch to a better substrate for beta-amylase and the increase in the
rate of cytosolic metabolism of maltose.
Filiaciones:
Bernal, Lilia:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Bioquim, Ciudad De Mexico 04510, Mexico
Lujan-Soto, Eduardo:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Bioquim, Ciudad De Mexico 04510, Mexico
Fajardo-Hernandez, Carlos A.:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Farm, Ciudad De Mexico, Mexico
Coello, Patricia:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Bioquim, Ciudad De Mexico 04510, Mexico
Figueroa, Mario:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Farm, Ciudad De Mexico, Mexico
Martinez-Barajas, Eleazar:
Univ Nacl Autonoma Mexico, Fac Quim, Dept Bioquim, Ciudad De Mexico 04510, Mexico
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