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      Evidence for the absence of enzymatic reactions in the glassy state. A case study of xanthophyll cycle pigments in the desiccation-tolerant moss Syntrichia ruralis

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          Abstract

          Desiccation-tolerant plants are able to withstand dehydration and resume normal metabolic functions upon rehydration. These plants can be dehydrated until their cytoplasm enters a ‘glassy state’ in which molecular mobility is severely reduced. In desiccation-tolerant seeds, longevity can be enhanced by drying and lowering storage temperature. In these conditions, they still deteriorate slowly, but it is not known if deteriorative processes include enzyme activity. The storage stability of photosynthetic organisms is less studied, and no reports are available on the glassy state in photosynthetic tissues. Here, the desiccation-tolerant moss Syntrichia ruralis was dehydrated at either 75% or <5% relative humidity, resulting in slow (SD) or rapid desiccation (RD), respectively, and different residual water content of the desiccated tissues. The molecular mobility within dry mosses was assessed through dynamic mechanical thermal analysis, showing that at room temperature only rapidly desiccated samples entered the glassy state, whereas slowly desiccated samples were in a ‘rubbery’ state. Violaxanthin cycle activity, accumulation of plastoglobules, and reorganization of thylakoids were observed upon SD, but not upon RD. Violaxanthin cycle activity critically depends on the activity of violaxanthin de-epoxidase (VDE). Hence, it is proposed that enzymatic activity occurred in the rubbery state (after SD), and that in the glassy state (after RD) no VDE activity was possible. Furthermore, evidence is provided that zeaxanthin has some role in recovery apparently independent of its role in non-photochemical quenching of chlorophyll fluorescence.

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          Carotenoids and photoprotection in plants: A role for the xanthophyll zeaxanthin

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            Carotenoids as membrane stabilizers in chloroplasts

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              Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.

              Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
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                Author and article information

                Journal
                J Exp Bot
                J. Exp. Bot
                jexbot
                jexbot
                Journal of Experimental Botany
                Oxford University Press (UK )
                0022-0957
                1460-2431
                July 2013
                27 June 2013
                27 June 2013
                : 64
                : 10
                : 3033-3043
                Affiliations
                1Department of Plant Biology and Ecology, University of the Basque Country (UPV/EHU) , Aptdo. 644, 48080 Bilbao, Spain
                2Institute of Botany, University of Innsbruck. Sternwartestraße 15 , A-6020 Innsbruck, Austria
                3Department of Physical Chemistry, University of the Basque Country (UPV/EHU) , Aptdo. 644, 48080 Bilbao, Spain
                4Seed Conservation Department, Royal Botanic Gardens , Kew, Wakehurst Place, West Sussex RH17 6TN, UK
                Author notes
                *To whom correspondence should be addressed. E-mail: beatriz.fernandezm@ 123456ehu.es
                Article
                10.1093/jxb/ert145
                3697941
                23761488
                b50db54e-f3e6-442e-bbd0-9e76ff6ffb6d
                © The Author [2013].

                This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licenses/by-nc/3.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Page count
                Pages: 11
                Categories
                Research Paper

                Plant science & Botany
                darkness,desiccation tolerance,glassy state,long-term desiccation,molecular mobility,rapid desiccation,slow desiccation,tortula,xanthophyll cycle.

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