Extraction and properties of 1-aminocyclopropane-1-carboxylate synthase in banana fruit

X. J. Liu, Ryohei Nakano, Yasutaka Kubo, A. Inaba

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The determination of 1-aminocyclopropane-1-carboxylate (ACC) synthase activity is essential in understanding its role in the ethylene biosynthesis during fruit ripening. Because of the high level of soluble tannins, to date, there has been no report on successful determination of banana ACC synthase activity. In this study, we examined the method of Badran and Jones (1965) for the extraction of ACC synthase from banana fruit. The extraction procedure consists of homogenizing the pulp in polyethyleneglycol (PEG)-added buffer, and then washing the homogenate with acetone. This PEG-acetone method gave a high ACC synthase activity. The common extraction method using polyvinylpyrrolidone (PVP) yielded a much lower or no ACC synthase activity. The changes in ACC synthase activity determined by the PEG-acetone method correlated with changes in ethylene production during ripening. The optimum pH, Km value for substrate S-adenosylmethionine (SAM), and half-life in the presence of SAM for banana ACC synthase were 9.0, 88 μM, and 18 min respectively. These values were within the range previously reported for ACC synthase in various plant tissues. From these results, we recommend the following extraction method to determine banana ACC synthase activity: freeze the flesh tissue in liquid nitrogen, store it at -80 °C until use, homogenize the frozen sample in a Waring blender with PEG-added extraction buffer, and later precipitate the enzyme mixture with acetone.

Original languageEnglish
Pages (from-to)696-701
Number of pages6
JournalJournal of the Japanese Society for Horticultural Science
Volume69
Issue number6
Publication statusPublished - 2000

Fingerprint

1-aminocyclopropane-1-carboxylate synthase
bananas
fruits
polyethylene glycol
acetone
S-adenosylmethionine
ethylene production
ripening
buffers
methodology
washing
half life
tannins
pulp
plant tissues
liquids

Keywords

  • ACC synthase
  • Banana
  • Ethylene
  • Fruit ripening
  • Polyethyleneglycol

ASJC Scopus subject areas

  • Horticulture
  • Plant Science

Cite this

Extraction and properties of 1-aminocyclopropane-1-carboxylate synthase in banana fruit. / Liu, X. J.; Nakano, Ryohei; Kubo, Yasutaka; Inaba, A.

In: Journal of the Japanese Society for Horticultural Science, Vol. 69, No. 6, 2000, p. 696-701.

Research output: Contribution to journalArticle

@article{f1209ddafd6947038d7c9001e9d2a22b,
title = "Extraction and properties of 1-aminocyclopropane-1-carboxylate synthase in banana fruit",
abstract = "The determination of 1-aminocyclopropane-1-carboxylate (ACC) synthase activity is essential in understanding its role in the ethylene biosynthesis during fruit ripening. Because of the high level of soluble tannins, to date, there has been no report on successful determination of banana ACC synthase activity. In this study, we examined the method of Badran and Jones (1965) for the extraction of ACC synthase from banana fruit. The extraction procedure consists of homogenizing the pulp in polyethyleneglycol (PEG)-added buffer, and then washing the homogenate with acetone. This PEG-acetone method gave a high ACC synthase activity. The common extraction method using polyvinylpyrrolidone (PVP) yielded a much lower or no ACC synthase activity. The changes in ACC synthase activity determined by the PEG-acetone method correlated with changes in ethylene production during ripening. The optimum pH, Km value for substrate S-adenosylmethionine (SAM), and half-life in the presence of SAM for banana ACC synthase were 9.0, 88 μM, and 18 min respectively. These values were within the range previously reported for ACC synthase in various plant tissues. From these results, we recommend the following extraction method to determine banana ACC synthase activity: freeze the flesh tissue in liquid nitrogen, store it at -80 °C until use, homogenize the frozen sample in a Waring blender with PEG-added extraction buffer, and later precipitate the enzyme mixture with acetone.",
keywords = "ACC synthase, Banana, Ethylene, Fruit ripening, Polyethyleneglycol",
author = "Liu, {X. J.} and Ryohei Nakano and Yasutaka Kubo and A. Inaba",
year = "2000",
language = "English",
volume = "69",
pages = "696--701",
journal = "Horticulture Journal",
issn = "2189-0102",
publisher = "Japanese Society for Horticultural Science",
number = "6",

}

TY - JOUR

T1 - Extraction and properties of 1-aminocyclopropane-1-carboxylate synthase in banana fruit

AU - Liu, X. J.

AU - Nakano, Ryohei

AU - Kubo, Yasutaka

AU - Inaba, A.

PY - 2000

Y1 - 2000

N2 - The determination of 1-aminocyclopropane-1-carboxylate (ACC) synthase activity is essential in understanding its role in the ethylene biosynthesis during fruit ripening. Because of the high level of soluble tannins, to date, there has been no report on successful determination of banana ACC synthase activity. In this study, we examined the method of Badran and Jones (1965) for the extraction of ACC synthase from banana fruit. The extraction procedure consists of homogenizing the pulp in polyethyleneglycol (PEG)-added buffer, and then washing the homogenate with acetone. This PEG-acetone method gave a high ACC synthase activity. The common extraction method using polyvinylpyrrolidone (PVP) yielded a much lower or no ACC synthase activity. The changes in ACC synthase activity determined by the PEG-acetone method correlated with changes in ethylene production during ripening. The optimum pH, Km value for substrate S-adenosylmethionine (SAM), and half-life in the presence of SAM for banana ACC synthase were 9.0, 88 μM, and 18 min respectively. These values were within the range previously reported for ACC synthase in various plant tissues. From these results, we recommend the following extraction method to determine banana ACC synthase activity: freeze the flesh tissue in liquid nitrogen, store it at -80 °C until use, homogenize the frozen sample in a Waring blender with PEG-added extraction buffer, and later precipitate the enzyme mixture with acetone.

AB - The determination of 1-aminocyclopropane-1-carboxylate (ACC) synthase activity is essential in understanding its role in the ethylene biosynthesis during fruit ripening. Because of the high level of soluble tannins, to date, there has been no report on successful determination of banana ACC synthase activity. In this study, we examined the method of Badran and Jones (1965) for the extraction of ACC synthase from banana fruit. The extraction procedure consists of homogenizing the pulp in polyethyleneglycol (PEG)-added buffer, and then washing the homogenate with acetone. This PEG-acetone method gave a high ACC synthase activity. The common extraction method using polyvinylpyrrolidone (PVP) yielded a much lower or no ACC synthase activity. The changes in ACC synthase activity determined by the PEG-acetone method correlated with changes in ethylene production during ripening. The optimum pH, Km value for substrate S-adenosylmethionine (SAM), and half-life in the presence of SAM for banana ACC synthase were 9.0, 88 μM, and 18 min respectively. These values were within the range previously reported for ACC synthase in various plant tissues. From these results, we recommend the following extraction method to determine banana ACC synthase activity: freeze the flesh tissue in liquid nitrogen, store it at -80 °C until use, homogenize the frozen sample in a Waring blender with PEG-added extraction buffer, and later precipitate the enzyme mixture with acetone.

KW - ACC synthase

KW - Banana

KW - Ethylene

KW - Fruit ripening

KW - Polyethyleneglycol

UR - http://www.scopus.com/inward/record.url?scp=0034537537&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0034537537&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0034537537

VL - 69

SP - 696

EP - 701

JO - Horticulture Journal

JF - Horticulture Journal

SN - 2189-0102

IS - 6

ER -