TitleCharacterization of a grape class IV chitinase.
Publication TypeJournal Article
Year of Publication2014
AuthorsVincenzi, S, Bierma, J, Wickramasekara, SI, Curioni, A, Gazzola, D, Bakalinsky, AT
JournalJ Agric Food Chem
Volume62
Issue24
Pagination5660-8
Date Published2014 Jun 18
ISSN1520-5118
KeywordsAcetylglucosamine, Beverages, Cell Wall, Chitin, Chitinases, Chromatography, Liquid, Disaccharides, Fruit, Hydrogen-Ion Concentration, Plant Proteins, Proteomics, Saccharomyces cerevisiae, Substrate Specificity, Tandem Mass Spectrometry, Temperature, Vitis
Abstract

A chitinase was purified from Vitis vinifera Manzoni Bianco grape juice and characterized. On the basis of proteomic analysis of tryptic peptides, a significant match identified the enzyme as a type IV grape chitinase previously found in juices of other V. vinifera varieties. The optimal pH and temperature for activity toward colloidal chitin were found to be 6 and 30 °C, respectively. The enzyme was found to hydrolyze chitin and oligomers of N-acetylglucosamine, generating N,N'-diacetylchitobiose and N-acetylglucosamine as products, but was inactive toward N,N'-diacetylchitobiose. The enzyme exhibited both endo- and exochitinase activities. Because yeast contains a small amount of chitin in the cell wall, the possibility of growth inhibition was tested. At a concentration and pH expected in ripe grapes, no inhibition of wine yeast growth by the chitinase was observed.

DOI10.1021/jf501225g
Alternate JournalJ. Agric. Food Chem.
PubMed ID24845689
PubMed Central IDPMC4216234
Grant ListP30 ES000210 / ES / NIEHS NIH HHS / United States