Enzyme-linked cell extract preparation

According to Scheme 1, the last reaction in the synthesis of LPS is the joining of completed O side-chain to the core. This unusual reaction, involving the joining of two macromolecules, was found to occur in a cell-free system. O Side-chains linked to P-ACL were generated in vitro in a cell-envelope preparation from a core-deficient mutant, and this particulate preparation was incubated with an exogenous, core LPS this resulted in eflScient transfer of the O side-chain to the core, a transfer catalyzed by an enzyme or enzymes present in the cell-envelope fraction. Unfortunately, a satisfactory method is not yet known for the extraction of O side-chain polysaccharide linked to PP-ACL, and further resolution of this system has not yet been achieved. 

Enzymatic reactions, activated by grape enzymes, are involved in cell wall degradation. They favor the dissolution of their vacnolar contents (Section 11.7.3). Commercial enzymatic preparations have recently been developed to activate these phenomena they have pectinase, cellulase, hemi-cellulase and protease activities of diverse origins (Amrani-Joutei, 1993). These enzymes seem to favor the extraction of skin tannins over skin anthocyanins. They act on the tannins linked to the polysaccharides of the cell wall, giving the enzymatic wine a more full-bodied character than the control wine. 

The effect of the use of cell-wall-degrading-enzyme preparations during the mechanical extraction process of virgin olive oil on the phenolic compoimds and polysaccharides have been investigated. The use of the enzyme preparations increased the concentration of phenolic compoimds in olive oil. Especially, the contents of secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3, 4-dihydroxyphenylethanol (3, 4-DHPEA-EDA)... 

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