Claim · model-written summary
Homogenization of sour cherry fruit in aqueous or alcoholic medium resulted in spontaneous assembly of cell wall components into spherical nanoparticles.
- Taxon
- sour cherry
Prunus cerasuse0 - Treatment
- Homogenization of sour cherry fruit in aqueous or alcoholic mediume0
- Outcome
- spontaneous assembly of cell wall components such as pectin, oligosaccharides linked to proteins, polyphenols and malic acid into spherical nanoparticlese0
Not reportedComparatorDirection
Verbatim
e0“Homogenization of sour cherry fruit in aqueous or alcoholic medium resulted in spontaneous assembly of cell wall components such as pectin, oligosaccharides linked to proteins, polyphenols and malic acid into spherical nanoparticles”
Title
Krishna Raj Tiwari; Renu Chandrasekaran; Priya Padmanabhan; et al. Plant Nano Biology 2026. doi:10.1016/j.plana.2026.100292
Other claims from this paper (9)
- Observation The sour cherry nanoparticles were detergent resistant, uniform spherical structures 25 to 50 nm in size in solution.
- Observation A fiber-like nanostructure about 5 nm wide and several micrometers long was isolated from ethanol-bleached cherry devoid of anthocyanins.
- Intervention effect Polygalacturonase treatment completely disrupted the sour cherry nanoparticles, indicating pectin among their constituent molecules.
- Intervention effect Treatment with cellulase and trypsin removed the outer fibrillar structures of the sour cherry nanoparticles, exposing an inner core.
- Observation Both nanoparticles and nanofibers showed strong affinity to anti-arabinogalactan-protein complexes.
- Observation Both nanoparticles and nanofibers showed a far lower affinity to anti-extensin.
- Observation The nanoparticles did not react with anti-homogalacturonan.
- Observation The nanofibers showed a very strong reaction with anti-homogalacturonan.
- Observation FT-IR spectra of the nanoparticles and nanofibers showed absorption peaks characteristic of proteins and pectin.