Advances in determination of polymer structure and in preservation of structure for electron microscopy provide the best view to date of how polysaccharides and structural proteins are organized into plant cell walls. The walls that form and partition dividing cells are modified chemically and structurally from the walls expanding to provide a cell with its functional form. In grasses, the chemical structure of the wall differs from that of all other flowering plant species that have been examined. Nevertheless, both types of wall must conform to the same physical laws. Cell expansion occurs via strictly regulated reorientation of each of the wall's components that first permits the wall to stretch in specific directions and then lock into final shape. This review integrates information on the chemical structure of individual polymers with data obtained from new techniques used to probe the arrangement of the polymers within the walls of individual cells. We provide structural models of two distinct types of walls in flowering plants consistent with the physical properties of the wall and its components.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-313X.1993.tb00007.x

Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth

This review deals with recent advances in the structural characterization of pectins and the gels which they form, in relation to auxin-induced extension growth, the ripening of fruit, and cellular recognition. Pectins are block polysaccharides. Heavily branched, largely methyl-esterified blocks alternate with unbranched blocks of varying degrees of esterification. The unbranched, non-esterified blocks can aggregate through calcium binding to form the junction zones that hold a gel together. The aggregates are of two, or possibly four, chains at low calcium levels, and larger with excess calcium. The fall in wall pH during auxin-induced growth activates glycanase enzymes. These may attack some components of the pectic fraction, as well as xyloglucans. Pectin-bound calcium ions may be displaced but this probably has little effect on gel strength. Pectins may be cross-linked by diferulate esters when growth stops. The softening of ripe fruit is due to loss of cohesion in the pectin gel. In apples this results from replacement of the pectins by more esterified forms. In many other fruits it results from depolymerization by polygalacturonases, assisted by pectinesterases, so that the remaining segments are too short for effective calcium binding. Pectins have a further role in the recognition reactions between plant cells and some of their bacterial and fungal pathogens.

Structure and properties of pectin gels in plant cell walls

One of the most dramatic and rapid hormone responses in plants is the induction by auxin of rapid cell elongation in isolated stem and coleoptile sections. The response begins within 10 minutes after the addition of auxin, results in a 5-10 fold increase in the growth rate, and persists for hours or even days (22). It is hardly surprising that this may be the most studied hormonal response in plants.

Auxin and Cell Elongation

Cocoa seeds and pulp were fermented for 144 h, followed by natural drying. The tegument was removed and the cotyledons were broken into nibs which were roasted at 150 °C for 30 min. Non-fermented material, material fermented for 24, 48 and 72 h, material fermented for 144 h and then dried, and also the roasted nibs, were all prepared for chemical and microscopic analyses. Light microscopy revealed the presence of anionic and cationic residues and of neutral sugars. During fermentation there was a reduction in the cytoplasmic content of phenolic compounds and in the number of protein bodies. The cell wall showed a reduction in anionic residues and a loss of crystallinity. These alterations were maximum after 72 h. Drying and roasting increased the number of damaged cells and reduced the amount of cytoplasmic material. The chemical analyses generally confirmed the microscopy results. The concentration of amino-terminal groups and total free amino acids increased during fermentation (up to 72 h), but returned to the initial values after roasting. The principal chemical changes were related to reducing sugars, free amino acids, proteins and phenols, and PCA was suggested as a useful tool to compare different samples. Microscopic analysis revealed the degradation of protein and phenolic bodies and cellular damage during roasting.

© 2000 Society of Chemical Industry

Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

A theory is proposed to explain the physical bases of the ionic control of the activity of an enzyme system, located on a plant cell surface, and probably involved in cell-wall synthesis and extension. The model, which is based on various previously published experimental results, involves several assumptions: a cell-wall pectin methyl esterase de-esterifies pectins and thus creates the fixed negative charges of the cell wall; various enzymes incorporate uncharged carbohydrates in cell-wall material; cell-wall extension implies the sliding of cellulose microfibrils; the enzymes responsible for carbohydrate incorporation are activated by protons in the pH range 4-8 and have very similar pH dependencies: the cell-wall pectin methyl esterase is inhibited by protons in the same pH range. The mathematical derivation of this model, written in the form of a hypercycle, indicates that it is equivalent to a set of two antagonistic enzyme reactions: an enzyme reaction conditioned by pectin methyl esterase which results in the increase of fixed charge density of the cell wall; a number of 'growth enzymes', which produce extension and building up of the cell wall and therefore a decrease of charge density. The mathematical study of this model shows it may display a very high co-operativity of its response to slight changes of pH. This cooperativity means that the cell wall charge density may dramatically increase or decrease, within a very narrow pH range. The steep response of this system appears to be the direct consequence of different pH sensitivities of pectin methyl esterase and of the other cell-wall enzymes involved in cell growth. Calcium, which tightly binds to the cell wall, may diminish or even suppress this abrupt charge transition. This model suggests a novel theory of the ionic control of cell-wall expansion. The very basis of this theory is the existence of an electrostatic potential difference, delta psi, between the inside and the outside of the cell wall. When this delta psi value is large, the local proton concentration is high. Therefore the enzymes involved in cell wall extension and building up are active, but pectin methyl esterase is not. Therefore, the cell wall extends and the charge density decreases. The delta psi value then declines, as well as the local proton concentration. Under these conditions, the pectin methyl esterase becomes activated, whereas the 'growth enzymes' are not. This activation of pectin methyl esterase restores the initial, or an even higher, electrostatic potential difference, which in turn results in a decrease of local pH.(ABSTRACT TRUNCATED AT 400 WORDS)

Electrostatic effects and the dynamics of enzyme reactions at the surface of plant cells. 1. A theory of the ionic control of a complex multi-enzyme system.

Susumu Igarashi

Papers

Differential effect of Calcium and Magnesium on Mechanical Properties of Pea Stem Cell Walls