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Hydroxyl radicals attack pectins in ripening fruit
Pectin degradation, causing the softening of ripening fruit, has been proposed to be partly enzymic and partly due to non-enzymic scission by hydroxyl radicals (•OH). Airianah et al. applied a recently developed fluorescent fingerprinting method to detect the ‘collateral damage’ inflicted when •OH acts on pectins. Six true fruits revealed •OH-attacked pectin, increasing during ripening. Three…
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Hippocampus
Specimen: Fluorescently labeled thin section Technique: Two-Photon Microscopy
The Golgi apparatus, sometimes referred to as the Golgi complex or body, is composed of several flat membrane-covered sacs stacked together like plates. The structure is polarized and each face is biochemically distinct, each segment containing different enzymes. The organization of the Golgi apparatus into discrete compartments impedes the release of the enzymes, which, if combined, would result in uninhibited biochemical reactions inside the cell.
