Autolysis induced

Dr. Hamilton earlier observed that ether extraction of tissue induced autolysis, liberating active esterases and glycosi-dases, and thus leading to more free IAA than extraction of tissue by polar, and thus, enzyme-denaturing solvents (35). Thus, we knew then that there were enzymes in the tissue capaBTe of hydrolyzing IAA esters. Much later, Kopcewicz demonstrated the presence of an enzyme system which could synthesize lAA-myo-inositol from IAA, ATP, Mg++ and CoASH (43). More recently, Mr. Lech Michalczuk (unpublished) has shown that IAA-CoA will acylate inositol only in the presence of other nucleotides. Thus, the reaction is complex, but there is no doubt that enzymes to make and hydrolyze the IAA esters are present in corn. 

MISHA [Microwave-Induced Sulfur and Hydrogen Autolysis] A process for splitting hydrogen sulfide into its elements, using microwave energy. Developed in 1998 at the Argonne National Laboratory, Argonne, IL. 

Fig. 3A.1 LTSEM images of yeast cells after 24 h of induced autolysis in a model wine system, a Superficial ultrastructure of a yeast cell. b,c Images of fractured empty yeast cells which have lost most of their cytoplasmic content during the autolysis (Maitfnez-Rodrfguez AJ, Polo MC, Carrascosa AV (2001) Int J Food Microbiol 71 45-51. Copyright (2001). Elsevier)...

Takeo, K., Yamamura, M., and Kamihara, T. (1989). Ultrastructural alterations in S accharomycei cerevisiae cells in association with elevated temperature-induced autolysis.FiiMS Microbiol. Lett., 61, 297-300. 

Martmez-Rodriguez, A.J., Carrascosa, A.V., Polo, M.C. (2001). Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisaiae during induced autolysis in a model wine system. Int. J. Food Microbiol., 68, 155-160. 

Many cells are susceptible to the appreciable shearing forces that arise on repeated freezing and thawing, or to hypotonic buffers which cause cells to swell up, and in certain cases to lyse this is particularly the case for cells in soft plant and animal tissue. Such treatments only rarely lead to complete cell lysis, the exceptions to this being erythrocytes and reticulocytes which are lysed quantitatively under hypotonic conditions. Non-mechanical homogenisation is of particular relevance to cells like yeast which are refractory to other procedures. One of the simplest procedures for yeast, which can certainly not be described as gentle, is toluene-induced autolysis. This is carried out at room temperature and leads to permeabilisation of the cell walls this causes various hydrolases to be activated causing breakdown not only of the cell structure, but also (undesirably) of many sensitive proteins and nucleic acids in the cell. Consequently, this process is mainly of historical interest. 

Tomato fruit appeared to represent a unique system for investigating possible variability in the functions of pectins in texture modifications. Firstly, the tomato fruit is composed of distinct tissue types, including locular gel and pericarp which exhibit markedly different patterns of tissue autolysis. Locular gel develops prior to ripening of pericarp and eventually, toward the terminal stage of ripening, exhibits an almost liquid nature. This developmental scenario is in some respects similar to the ethylene-induced maceration of watermelon fruit (27), a process involving greatly increased levels of EDG and extensive solubilization and depolymerization of pectins (23). In contrast, tomato locular gel has been reported to contain little ( ) or no EDG activity (28). The objective of this study was to examine some of the structural features of pectins from tomato pericarp and gel, and to relate this information to the textural characteristics of these tissues. 

Svarachom A, Tsuchido T, Shinmyo A et al. (1991) Autolysis of Bacillus subtilis induced by low temperature. J Ferment Bioeng 71(4) 281-283... 

Wireman, J.W. and Dworkin, M. (1977). DevelopmentaHy induced autolysis during fruiting body formation by Myxococcus xanthus. J. Bacterial. 129, 796-802. 

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