Characterization of a grape class IV chitinase.

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
Date Published2014 Jun 18
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

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.

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