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Suppression of N‑glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit.

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Relation http://ir.cftri.com/14464/
https://doi.org/10.1007/s13205-020-02196-3
 
Title Suppression of N‑glycan processing enzymes by deoxynojirimycin
in tomato (Solanum lycopersicum) fruit.
 
Creator Darshan, Dorairaj
Bijesh, Puthusseri
Nandini, P. Shetty
 
Subject 05 Enzymes
03 Tomato
 
Description The present study investigated the potential of a small molecule inhibitor, 1-deoxynojirimycin (DNJ), to extend the shelf
life of tomatoes. The optimum concentration of DNJ and the proper ripening stage for treatment were standardized using
response surface methodology, following a central composite design. The concentration of DNJ used for the analysis was
0.15 mM, and 0.30 mM and the ripening stages of the tomato fruit analysed were immature green, mature green, breaker,
ripen and over-ripen. Analysis of the infuence of the DNJ treatment of the fruit using quadratic multiple regression models
considering the factors colour, texture, and free sugars revealed signifcant responses. A DNJ concentration of 0.30 mM and
fruit-ripening stage of mature green was found to be optimal for the treatment. DNJ-treatment maintained fruit frmness
throughout ripening with a signifcant reduction in reducing sugar formation. Enzyme activity of the N-glycan processing
enzymes involved in cell wall softening, α-mannosidase and β-d-N-acetylhexosaminidase revealed a signifcant reduction
in their activity by 2 and 3.5-fold, respectively. Down-regulation of expression of important ripening-related and softening
process-associated genes, aminocyclopropane carboxylic synthase-4, aminocyclopropane carboxylic oxidase, polygalacturonase and pectin methylesterases at 4, 5, 6 and 5-fold, respectively, was also observed. The present results showed that the
treatment of mature green tomato fruit with DNJ at a concentration of 0.30 mM can delay the ripening of the tomato fruit
by inhibiting cell wall and N-glycan processing enzymes.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14464/1/3%20Biotech%20%282020%29%2010218.pdf
Darshan, Dorairaj and Bijesh, Puthusseri and Nandini, P. Shetty (2020) Suppression of N‑glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit. 3 Biotech, 10 (218). pp. 1-12.