Studies on the regulatory mechanisms of α–mannosidase and β–N-acetyl hexosaminidase during fruit ripening.

Darshan, D. (2022) Studies on the regulatory mechanisms of α–mannosidase and β–N-acetyl hexosaminidase during fruit ripening. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

Ripening is one of the last developmental phases during fruit ontogeny and involves many genetic, biochemical, and physiological modifications. N-glycan processing enzymes (NGPEs), such as α-mannosidase and β-N-acetyl hexosaminidase, have been shown to play a significant role in the fruit softening processes in both climacteric (tomato) and non�climacteric fruits (capsicum). Inhibiting these NGPE enzymes using small molecule inhibitors could extend the shelf life of fruits and vegetables.Mulberry leaves were screened for bioactive compounds to inhibit NGPEs. In tomato fruit, our data indicate that it was possible to obtain an extension of shelf life of upto 15 days in mulberry treated compared to control fruit. The compound deoxynojirimycin (DNJ) was extracted from mulberry leaves and found to be a potent inhibitor of NGPEs and tested in fruit coating studies.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Ripening, N-glycan processing enzymes, α-mannosidase, β-N-acetyl hexosaminidase, tomato, capsicum,
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 May 2023 09:53
Last Modified:	18 May 2023 09:53
URI:	http://ir.cftri.res.in/id/eprint/16408

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