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Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

Christiaens, Stefanie, Van Buggenhout, Sandy, Ngouémazong, Eugénie D., Vandevenne, Evelien, Fraeye, Ilse, Duvetter, Thomas, Van Loey, Ann M., Hendrickx, Marc E.
Food research international 2011 v.44 no.1 pp. 225-234
acids, antibodies, broccoli, carrots, cell walls, esterification, fruits, heat treatment, pectinesterase, pectins, plasma membrane
The potential of the anti-homogalacturonan(HG) antibodies JIM5, JIM7, LM7, LM18, LM19, LM20 and PAM1 for investigating the effect of processing on pectin in fruit and vegetable tissues was screened in this study. In this respect, the specificity of the antibodies towards pectin and methoxylated polygalacturonic acid with defined degrees and patterns of methylesterification was elaborated, leading to a substantial extension of the information already available in literature. Based on the obtained specificities, the distribution of pectin methylesterification in carrot and broccoli tissue was mapped. It was established that pectin with a low degree of esterification (DE) and a more blockwise distribution of the methylesters is, both in carrot and in broccoli, preferentially located at the tricellular junctions between adjacent cells. This cell wall region, however, is also likely to contain other structural pectic domains. The inner face of the cell wall adjacent to the plasma membrane seems to contain pectin with a medium DE. To evaluate the potential of the anti-HG antibodies to detect changes in degree and pattern of methylesterification caused by processing, carrot and broccoli were subjected to a thermal treatment aimed to stimulate the endogenous pectinmethylesterase (PME) activity. It was revealed that process-induced de-esterification by endogenous PME mainly tends to take place at discrete regions of the inner face of the cell wall adjacent to the plasma membrane for carrot and in tricellular junctions and the middle lamella for broccoli.