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Purification and characterization of cutinase from Botrytis cinerea and effect on blueberry cuticle

文献类型： 外文期刊

作者： Liu, Meng 1 ; Zong, Zihao 1 ; Fang, Xiangjun 1 ; Liu, Ruiling 1 ; Mu, Honglei 1 ; Chen, Hangjun 1 ; Niu, Ben 1 ; Gao, Haiyan 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Food Sci Inst, Key Lab Postharvest Handling Fruits, Beijing, Peoples R China

2.Key Lab Fruits & Vegetables Postharvest & Proc Tec, Hangzhou, Peoples R China

3.China Natl Light Ind, Key Lab Postharvest Preservat & Proc Fruits & Vege, Beijing, Peoples R China

4.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China

5.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China

关键词： Cutinase; Purification; Biochemical characterization; Penetration of pathogens; Cuticle

期刊名称：JOURNAL OF AGRICULTURE AND FOOD RESEARCH （ 影响因子：3.8； 五年影响因子：3.9 ）

ISSN： 2666-1543

年卷期： 2023 年 12 卷

页码：

收录情况： SCI

摘要： An extracellular cutinase in Botrytis cinerea was isolated and its biochemical properties and effects on the penetration of pathogens were evaluated. This cutinase had a specific activity of 6.03 U/mu g of protein after 22.33fold purification, and yielded a recovery of 50.5%. The optimum pH and temperature for the enzymatic activity of cutinase were 9 and 45 degrees C, respectively. The cutinase was stable between 30 and 80 degrees C and pH 4.0-10.0. Fe3+ and Cu2+ strongly increased cutinase activity while Mn2+ completely inhibited it. The enzyme could maintain its activity in the presence of methanol, ethanol and isopropanol, but was significantly inhibited in acetonitrile, nhexane and acetone. Kinetic parameters KM, Vmax and kcat were 0.21 mM, 303 mu mol center dot min � 1 center dot mg � 1 protein and 303.03 s-1 respectively. The purified cutinase could also destroy blueberry wax crystal and decrease the cuticle, indicating a positive role on the penetration of pathogens for blueberry fruits. This study provides useful information for fruit postharvest preservation.

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