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Literature summary extracted from

  • Arancibia, R.A.; Motsenbocker, C.E.
    Pectin methylesterase activity in vivo differs from activity in vitro and enhances polygalacturonase-mediated pectin degradation in tabasco pepper (2006), J. Plant Physiol., 163, 488-496.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.15 additional information PG activity increases during ripening. Ripening specific pectin methylesterase, active in vivo, appears to enhance PG-mediated pectin ultra-degradation, resulting in cell wall dissolution and deciduous fruit trait. Some pectin methylesterase isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the ‘Hard Pick’ line, limiting PG-mediated pectin depolymerization which results in moderately difficult fruit separation from the calyx Capsicum frutescens

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.11 pectin + H2O Capsicum frutescens involved in the regulation of the cell wall rigidity, key role in process of fruit ripening methanol + pectate
-
 ?
3.1.1.11 pectin + H2O Capsicum frutescens ripe var. Easy Pick fruit is characterized by pectin ultradegradation and easy fruit detachment from the calyx, while pectin depolymerization and dissolution in ripe var. Hard Pick fruit is limited, PME activity in vivo is detected only in fruit of the Easy Pick line and is associated with decreased pectin methylesterification, some PME isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the Hard Pick line, limiting polygalacturonase-mediated pectin depolymerization which results in moderately difficult fruit separation from the calyx methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Capsicum frutescens
-
-
-
3.1.1.11 Capsicum frutescens
-
 different varieties
-
3.2.1.15 Capsicum frutescens
-
 ‘Hard Pick’ line and ‘Easy Pick’ line
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit Easy Pick and Hard Pick fruits with different states of pectin polymerization, higher activity in immature than in mature fruits Capsicum frutescens
-
3.1.1.11 fruit ripe var. Easy Pick fruit is characterized by pectin ultradegradation and easy fruit detachment from the calyx, while pectin depolymerization and dissolution in ripe var. Hard Pick fruit is limited, PME activity in vivo is detected only in fruit of the Easy Pick line and is associated with decreased pectin methylesterification, some PME isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the Hard Pick line, overview Capsicum frutescens
-
3.2.1.15 fruit ripening fruits Capsicum frutescens
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Capsicum frutescens methanol + pectate
-
 ?
3.1.1.11 pectin + H2O apple pectin Capsicum frutescens methanol + pectate
-
 ?
3.1.1.11 pectin + H2O involved in the regulation of the cell wall rigidity, key role in process of fruit ripening Capsicum frutescens methanol + pectate
-
 ?
3.1.1.11 pectin + H2O ripe var. Easy Pick fruit is characterized by pectin ultradegradation and easy fruit detachment from the calyx, while pectin depolymerization and dissolution in ripe var. Hard Pick fruit is limited, PME activity in vivo is detected only in fruit of the Easy Pick line and is associated with decreased pectin methylesterification, some PME isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the Hard Pick line, limiting polygalacturonase-mediated pectin depolymerization which results in moderately difficult fruit separation from the calyx Capsicum frutescens methanol + pectate
-
 ?
3.2.1.15 pectin + H2O
-
 Capsicum frutescens ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.11 pectin methylesterase
-
 Capsicum frutescens
3.1.1.11 PME
-
 Capsicum frutescens

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 24
-
 assay at room temperature Capsicum frutescens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
 assay at Capsicum frutescens