What are tthe genes responsible for pectinase production?
Best insight from top research papers
Pectinase production is mediated by various genes in different organisms. In Saccharomyces species, single PGU genes are observed in all species except S. bayanus, which has a superfamily of divergent PGU genes . The yeast S. cerevisiae has a single gene called PGU1 responsible for pectinase production . Penicillium griseoroseum has been studied for its pectinase production, and attempts have been made to clone pectinolytic genes in this organism . Fungal isolates such as Aspergillus niger, Penicillium chrysogenum, and Cladosporium tenuissimum have been found to produce pectinase enzymes using agricultural waste as a substrate . These findings suggest that different organisms have different genes responsible for pectinase production, highlighting the diversity of pectinolytic enzymes in nature.
Answers from top 4 papers
More filters
| Papers (4) | Insight |
|---|---|
| The paper does not mention the specific genes responsible for pectinase production. | |
| The paper does not mention the specific genes responsible for pectinase production. | |
3 Citations | The paper discusses the identification and polymorphism of pectinase genes in the Saccharomyces bayanus complex, but it does not specifically mention the genes responsible for pectinase production. |
6 Citations | The paper describes the discovery of a superfamily of divergent pectinase genes, PGU1b-PGU3b, in the yeast Saccharomyces bayanus var. uvarum. These genes are responsible for pectinase production in this yeast species. |
Related Questions
How long does enzymatic hydrolysis of pectin take?4 answersEnzymatic hydrolysis of pectin can take varying durations depending on the specific conditions and substrates used. Studies have shown that enzymatic hydrolysis of pectin from banana peel powder can be performed for 180 minutes, while hydrolysis of polygalacturonic acid into oligogalacturonides under subcritical water conditions was carried out for reaction times ranging from 10 to 120 minutes. Additionally, the production of pectin-derived oligosaccharides from lemon peels involved enzymatic hydrolysis for 7.5 or 24 hours to obtain refined concentrates. Furthermore, in the analysis of cactus hydrocolloids, the hydrolyzing method allowed for a reduction in processing time to 180 minutes, with the maximum concentration of monosaccharides obtained after hydrolyzing for 90 minutes.
What is the Role of Pectinase in Wine Making?4 answersPectinase plays a crucial role in wine making by breaking down pectins, which are complex carbohydrates found in grape skins. This enzymatic activity helps to release color compounds, such as anthocyanins, from the grape berries, resulting in increased color intensity and phenolic content in the final wine. Pectinase also aids in the clarification of wines by promoting the partial elimination of suspended materials, such as precipitated lees, which can adsorb phenolic compounds. This process creates a pronounced gradient of phenolic compounds from grapes to must/wine, leading to better chromatic characteristics in the final wine. Additionally, pectinase treatment during fermentation can reduce the viscosity of the fermentation liquid, increase the dissolved oxygen content, and promote the growth and reproduction of yeast, resulting in more efficient conversion of sugars into alcohol. Overall, pectinase plays a vital role in enhancing the extraction of phenolic compounds and improving the quality of wines.
Isolation of pectin from food waste5 answersPectin can be isolated from various food waste sources such as carrot and pumpkin cake, banana peel wasteand pumpkin peel. Different methods of extraction have been used, including reflux extraction with chloric acid solvents, ultrasound-assisted extraction, and acid hydrolysis followed by ethanol precipitation. The physicochemical properties of the extracted pectin have been studied, including molecular weight, functional group characterization using FTIR, and degree of esterification and galacturonic acid content. The extracted pectin has shown potential for use in various industries such as food, pharmaceutical, and nutraceutical. Further research is needed to improve the quality of pectin and explore its bioactivity potential.
What are the mechanisms by which pectinases produced by cold-adapted bacteria are regulated?4 answersCold-adapted bacteria regulate the production of pectinases through various mechanisms. These include sensing changes in environmental temperature and transducing the signal to regulate gene expression for survival. Adaptation at low temperatures involves strategies such as increasing membrane fluidity, decreasing activation energy for enzyme activity, producing cold shock chaperones, inducing cold-inducible genes, inhibiting cold denaturation of proteins, and enhancing transcription and translation efficiency. The regulation of pectinase production in cold-adapted bacteria is crucial for their survival and ability to function at low temperatures.
What are the mechanisms by which pectinase affects the antioxidant activity of DPPH and ABTS?4 answersPectinase affects the antioxidant activity of DPPH and ABTS through different mechanisms. Pectinase has been shown to exhibit a considerably higher anti-oxidative activity compared to other polysaccharides, with a greater DPPH radical scavenging effect. Ultrasound treatment has been found to activate pectinase through mechanical effects, while inactivation is dominated by free radical effects. The addition of thiourea, a free radical scavenger, can effectively shield ultrasound-generated free radicals and enhance pectinase activity. The ultrasound treatment also increases the generation of free radicals, which is positively correlated with ultrasound intensity and treatment duration. The highest enzyme activity of pectinase is obtained at specific ultrasound conditions, regardless of pectinase concentration. These findings suggest that pectinase can improve the stability of pharmacological agents subject to degradation by oxidation, making it a promising ingredient for cosmeceutical bases.
What is the effect of pectinase on DDPH?5 answersPectinase has an effect on DDPH. In the study by Kim et al., the authors investigated the effects of various commercial pectinase treatments on juice yield from Aronia fruits. They found that enzyme treatment resulted in an increase in DPPH radical scavenging activity in Aronia juice compared to the juice prepared without enzyme treatment. In another study by Jun et al., the authors explored the effect of DDPH on portal hypertension in rabbits with liver cirrhosis. They found that injection of DDPH via the portal vein rapidly, safely, and effectively decreased portal hypertensive pressure without side effects and partially reversed liver cirrhosis. Therefore, pectinase treatment can enhance the DPPH radical scavenging activity in juice, while DDPH can effectively decrease portal hypertensive pressure.