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The N-glycan processing enzymes β-D-N-acetylhexosaminidase are involved in ripening-associated softening in strawberry fruit

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Abstract

Excessive softening of fruits during the ripening process leads to rapid deterioration. N-glycan processing enzymes are reported to play important roles during fruit ripening associated softening. Efforts have been made to identify and purify β-D-N-acetyl hexosaminidase (β-Hex) from strawberry fruit and also to investigate its function during ripening. More than that, the postharvest treatment effect of alginate oligosaccharides (AOS) at a concentration of 0.1 g L−1 on fruit firmness and the activity of N-glycan processing enzymes were also investigated during the storage of strawberry. Results demonstrated that the full-length of β-Hex1 and β-Hex2 genes were 2186 and 2013 bp, including an ORF of 1598 and 1724 bp and encoding 532 and 574 amino acids with a predicted molecular weight of 60 and 71 kDa, respectively. Moreover, β-hex enzyme activity and the expression of their encoding genes increased during the ripening of strawberry. In addition, postharvest application of AOS delayed the loss of firmness and suppressed the activity of N-glycan processing enzymes (α-Man and β-Hex) along with N-glycan processing enzymes associated genes expression resulting in delayed fruit softening. Therefore, our study suggests that N-glycan processing enzymes may play roles in strawberry softening and AOS treatment suppressed enzymes activity and preserve firmness of the fruit.

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Acknowledgments

Santosh Kumar Bose and Prianka Howlader were supported by CAS-TWAS president fellowship Ph.D. program and they are very grateful to CAS-TWAS.

Funding

This work was supported by the National Key R&D Program of China, China [2017YFD0200900 and 2017YFD0200902], CAS Scientific Technological Service Network (STS) Project (KFJ-STS-ZDTP-048-02), the Natural Science Foundation of Liaoning Province (2019-MS-31), Heng Yin was supported by Liaoning Revitalization Talents Program, China [XLYC1807041].

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Author notes

  1. Santosh Kumar Bose, Yanqiu He and Prianka Howlader have contributed equally.

Authors and Affiliations

  1. Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China

    Santosh Kumar Bose, Yanqiu He, Prianka Howlader, Wenxia Wang & Heng Yin

  2. University of Chinese Academy of Sciences, Beijing, 100049, China

    Santosh Kumar Bose, Prianka Howlader & Heng Yin

  3. Department of Horticulture, Patuakhali Science and Technology University, Patuakhali, Bangladesh

    Santosh Kumar Bose & Prianka Howlader

  4. Natural Products and Glyco-Biotechnology Lab, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Zhongshan Road, Dalian, China

    Wenxia Wang & Heng Yin

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  1. Santosh Kumar Bose
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  3. Prianka Howlader
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Contributions

WW and YH: Conceptualization, HY and SKB: methodology, HY and SKB: software, WW and YH: validation, HY and SKB: formal analysis, HY and SKB: investigation, WW and YH: resources, YH : data curation, SKB and PH: writing—original draft preparation, SKB, WW, YH and PH: writing—review and editing, YH: supervision, YH: project administration, YH: funding acquisition.

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Correspondence to Wenxia Wang or Heng Yin.

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Bose, S.K., He, Y., Howlader, P. et al. The N-glycan processing enzymes β-D-N-acetylhexosaminidase are involved in ripening-associated softening in strawberry fruit. J Food Sci Technol 58, 621–631 (2021). https://doi.org/10.1007/s13197-020-04576-2

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