ArticleAnnals of botany2014
Recovery and fine structure variability of RGII sub-domains in wine (Vitis vinifera Merlot).
Article in Annals of botany, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 30 citations in OpenAlex.
- Arabinogalactan-Proteins as Boron-Acting Enzymes, Cross-Linking the Rhamnogalacturonan-II Domains of Pectin.Plants (Basel, Switzerland) · 2023Review
- Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.Molecules (Basel, Switzerland) · 2023Article
- Protocols for isolating and characterizing polysaccharides from plant cell walls: a case study using rhamnogalacturonan-II.Biotechnology for biofuels · 2021Article
- Towards Elucidating Structure-Spectra Relationships in Rhamnogalacturonan II: Computational Protocols for AccurateFrontiers in molecular biosciences · 2021Article
- Ascertaining the biochemical function of an essential pectin methylesterase in the gut microbeThe Journal of biological chemistry · 2020Article
- Article
- Comparative genomics of pectinacetylesterases: Insight on function and biology.Plant signaling & behavior · 2015Article
- Plant and algal cell walls: diversity and functionality.Annals of botany · 2014Article
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND AND
aimsRhamnogalacturonan II (RGII) is a structurally complex pectic sub-domain composed of more than 12 different sugars and 20 different linkages distributed in five side chains along a homogalacturonan backbone. Although RGII has long been described as highly conserved over plant evolution, recent studies have revealed variations in the structure of the polysaccharide. This study examines the fine structure variability of RGII in wine, focusing on the side chains A and B obtained after sequential mild acid hydrolysis. Specifically, this study aims to differentiate intrinsic structural variations in these RGII side chains from structural variations due to acid hydrolysis.
methodsRGII from wine (Vitis vinifera Merlot) was sequentially hydrolysed with trifluoroacetic acid (TFA) and the hydrolysis products were separated by anion-exchange chromatography (AEC). AEC fractions or total hydrolysates were analysed by MALDI-TOF mass spectrometry. KEY
resultsThe optimal conditions to recover non-degraded side chain B, side chain A and RGII backbone were 0·1 m TFA at 40 °C for 16 h, 0·48 m TFA at 40 °C for 16 h (or 0·1 m TFA at 60 °C for 8 h) and 0·1 m TFA at 60 °C for 16 h, respectively. Side chain B was particularly prone to acid degradation. Side chain A and the RGII GalA backbone were partly degraded by 0·1 m TFA at 80 °C for 1-4 h. AEC allowed separation of side chain B, methyl-esterified side chain A and non-methyl-esterified side chain A. The structure of side chain A and the GalA backbone were highly variable.
conclusionsSeveral modifications to the RGII structure of wine were identified. The observed dearabinosylation and deacetylation were primarily the consequence of acidic treatment, while variation in methyl-esterification, methyl-ether linkages and oxidation reflect natural diversity. The physiological significance of this variability, however, remains to be determined.
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