Changes in structural features of free N-glycan and endoglycosidase activity during tomato fruit ripening

Kosuke Nakamura, Masami Inoue, Takeo Yoshiie, Katsutoshi Hosoi, Yoshinobu Kimura

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

In developing plants, free N-glycans occur ubiquitously at micromolar concentrations. Such oligosaccharides have been proposed to be signaling molecules in plant development. As a part of a study to elucidate the physiological roles of de-N-glycosylation machinery involved in fruit ripening, we analyzed changes in the amounts and structural features of free N-glycans in tomato fruits at four ripening stages. The amount of high-mannose type free N-glycans increased significantly in accordance with fruit ripening, and the relative amounts of high-molecular size N-glycans, such as Man 8-9GlcNAc1, became predominant. These observations suggest that the de-N-glycosylation machinery, including endo-β-N- acetylglucosaminidase (ENGase) activity, is stimulated in the later stages of fruit ripening. But contrary to expectation, we found that total ENGase activities in the tomato fruits did not vary significantly with the ripening process, suggesting that ENGase activity must be maintained at a certain level, and that the expression of α-mannosidase involved in the clearance of free N-glycans decreases during tomato fruit ripening.

Original languageEnglish
Pages (from-to)2936-2945
Number of pages10
JournalBioscience, Biotechnology and Biochemistry
Volume72
Issue number11
DOIs
Publication statusPublished - Dec 1 2008

Keywords

  • De-N-glycosylation
  • Endo-β-N-acetylglucosaminidase
  • Free N-glycans
  • Lycopersicon esculentum
  • Tomato fruit ripening

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Changes in structural features of free N-glycan and endoglycosidase activity during tomato fruit ripening'. Together they form a unique fingerprint.

  • Cite this