De Leo P, Sacher J A
Department of Botany, California State College, Los Angeles, California 90032.
Plant Physiol. 1970 Aug;46(2):208-11. doi: 10.1104/pp.46.2.208.
During ripening of banana (Musa sapientum L., var. Gros Michel or Valery) acid phosphatase activity increases 13-to 26-fold in the precipitate and 2- to 4-fold in the supernatant fraction of tissue homogenates. These increases are closely correlated with the onset and peak of the climacteric. The precipitate enzyme may be extracted with Triton X-100, CaCl(2) or NaCl; about 80% of it is in a 500g precipitate. Studies on effect of tonicity of the grinding medium indicate that the precipitate enzyme is desorbed from membrane or cell wall surfaces, and is not released as a result of lysis of membranes. The development of acid phosphatase during aging of tissue slices is the same as in intact fruit. Short term studies of tissue slices with cycloheximide and actinomycin D indicate that the increase in activity is owed to new enzyme synthesis, which is dependent upon synthesis of RNA. The possible effects of the increase in acid phosphatase on ripening are discussed.
在香蕉（Musa sapientum L.，品种为大麦克或瓦莱丽）成熟过程中，组织匀浆沉淀物中的酸性磷酸酶活性增加13至26倍，上清液部分增加2至4倍。这些增加与呼吸跃变的开始和峰值密切相关。沉淀酶可用 Triton X - 100、CaCl₂ 或 NaCl 提取；约80%存在于500g沉淀物中。研磨介质渗透压影响的研究表明，沉淀酶是从膜或细胞壁表面解吸出来的，并非由于膜裂解而释放。组织切片老化过程中酸性磷酸酶的变化与完整果实相同。用环己酰亚胺和放线菌素D对组织切片进行的短期研究表明，活性增加归因于新酶的合成，这依赖于RNA的合成。文中讨论了酸性磷酸酶增加对成熟可能产生的影响。
