naa a22 4500 510726186 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0644-1 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0644-1 Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation [Elektronische Daten] [Urszula Tylewicz, Santina Romani, Susanne Widell, Federico Gόmez Galindo] This paper demonstrates that vacuum impregnation of mature apple tissue in the presence of different sugars results in the formation of membrane vesicles inside the cells. Vesiculation is regarded to be a metabolic consequence of the impregnation process. Vesiculation is shown when the endocytic marker FM4-64 was impregnated into the apple tissue together with the sugar solutions. Vesicles were formed at the plasma membrane already 30min after impregnation and remained inside the cells for at least 24h, a metabolic process that was inhibited in the presence of chloroquine, a specific endosomic inhibitor. This phenomenon was not dependent on the osmotic strength when sucrose was used for impregnation. However, the vesiculation drastically dropped when a hypertonic trehalose solution was impregnated. We suggest that the impregnated sugars may not totally remain in the extracellular space between the cells, as normally believed, but at least a fraction might be incorporated into the cells. Springer Science+Business Media, LLC, 2011 Vacuum impregnation nationallicence Vesiculation nationallicence Endocytosis nationallicence Apple nationallicence Tylewicz Urszula Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy aut Romani Santina Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy aut Widell Susanne Department of Biology, Lund University, S-220 07, Lund, Sweden aut Gόmez Galindo Federico Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00, Lund, Sweden aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1099-1104 1935-5130 6:4<1099 2013 6 11947 https://doi.org/10.1007/s11947-011-0644-1 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0644-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tylewicz Urszula Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Romani Santina Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy aut NATIONALLICENCE 700 1- Widell Susanne Department of Biology, Lund University, S-220 07, Lund, Sweden aut NATIONALLICENCE 700 1- Gόmez Galindo Federico Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00, Lund, Sweden aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1099-1104 1935-5130 6:4<1099 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer