Polygalacturonase-inhibiting proteins in plant fleshy fruits during their ripening and infections

Polygalacturonase-inhibiting proteins in plant fleshy fruits during their ripening and infections During ripening of fleshy fruits, changes in tissue consistency are largely due to the functioning of the enzyme polygalacturonase (PG) digesting polygalacturonan in cell-wall pectin. Polygalacturonase-inhibiting proteins (PGIP) have been found in plants as proteins interacting with PG, which is secreted by pathogenic microorganisms. PGIP are glycoproteins comprising sequences enriched in leucine repeats. Since PG is one of the main factors of pathogenicity, it is supposed that PGIP are involved in processes hampering plant disease development. PGIP presence in the apoplast of essentially all plant tissues implies their involvement in biochemical processes occurring in the cell walls. This review considers PGIP role in plant fleshy fruits, where the cell-wall composition and structure are of importance for fruit ripening, storage, and resistance to diseases. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Plant Physiology Springer Journals

Polygalacturonase-inhibiting proteins in plant fleshy fruits during their ripening and infections

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Publisher
SP MAIK Nauka/Interperiodica
Copyright
Copyright © 2010 by Pleiades Publishing, Ltd.
Subject
Life Sciences; Plant Sciences ; Plant Physiology
ISSN
1021-4437
eISSN
1608-3407
D.O.I.
10.1134/S1021443710030064
Publisher site
See Article on Publisher Site

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