Fructan 1-exohydrolase is associated with flower opening in Campanula rapunculoides

Functional Plant Biology : FPB
Katrien Le RoyWim Van den Ende

Abstract

Fructans, typically reserve carbohydrates, may also fulfil other more specific roles in plants. It has been convincingly demonstrated that fructan hydrolysis contributes to osmoregulation during flower opening in the monocot species Hemerocallis. We report that a massive breakdown of inulin-type fructans in the petals of Campanula rapunculoides L. (Campanulaceae), associated with flower opening, is accompanied by a strong increase in fructan 1-exohydrolase (1-FEH; EC 3.2.1.153) activity and a decrease in sucrose : sucrose 1-fructosyl transferase (1-SST; EC 2.4.1.99) activity. The data strongly suggest that the drastic change in the 1-FEH/1-SST activity ratio causes the degradation of inulin, contributing to the osmotic driving force involved in flower opening. All characterised plant FEHs are believed to be derived from tissues that store fructans as a reserve carbohydrate either temporarily (grasses and cereals) or over a longer term (dicot roots and tubers). Here, we focussed on a physiologically distinct tissue and used a reverse transcriptase-polymerase chain reaction based strategy to clone the 1-FEH cDNA from the Campanula petals. The translated cDNA sequence groups along with other dicot FEHs and heterologous expression ...Continue Reading

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Citations

Jun 24, 2008·Plant & Cell Physiology·Amanda Francine AsegaMaria Angela M Carvalho
Nov 28, 2008·Journal of Experimental Botany·Wim Van den Ende, Ravi Valluru
Aug 16, 2011·The Plant Journal : for Cell and Molecular Biology·Gang-Ping XueC Lynne McIntyre
Dec 1, 2014·Functional Plant Biology : FPB·Katrine Heinsvig KjaerCarl-Otto Ottosen
Jul 8, 2008·Journal of Experimental Botany·Ravi Valluru, Wim Van den Ende
Dec 25, 2012·Annals of Botany·Raquel dos SantosWim Van den Ende
Mar 9, 2021·Journal of Experimental Botany·Rongkui HanRichard W Michelmore
Jul 16, 2008·Trends in Plant Science·Ravi ValluruWim Van den Ende

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