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Table 1 H2O2-mediated changes in the amino acid composition of saline-insoluble protein in the cell wall matrix

From: Extensin network formation in Vitis vinifera callus cells is an essential and causal event in rapid and H2O2-induced reduction in primary cell wall hydration

a.a.

GvP1

Control walls

H2O2-treated walls

H2O2-induced changes

in walls

 

(mol %)

(nmole.mg-1)

(nmole.mg-1)

(nmole.mg-1)

Hyp

45.3

3.0

32.6

29.6

Lys

12.0

6.1

17.7

11.6

Tyr

8.4

9.5

14.9

5.3

Ser

8.0

37.5

43.5

6.0

Pro

5.7

30.8

36.0

5.2

  1. The amino acid (a.a.) composition of pure grapevine extensin, GvP1 (mol %), is shown for comparison. The content of each amino acid in wall preparations was measured after saline extraction to remove saline-soluble EIBMPs and is given in nmole.mg-1 (DW) cell wall. The less abundant amino-acids of GvP1 are omitted for clarity.