chlorophyllase


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chlor·o·phyl·lase

(klōr'ō-fil'-ās),
A reversible hydrolyzing enzyme catalyzing the removal of the phytyl group from a chlorophyll, leaving a chlorophyllide.
Farlex Partner Medical Dictionary © Farlex 2012
References in periodicals archive ?
The decrease in the content of chlorophyll b (Figure 3B) might be an indicative of destruction of the chloroplast structure and implies that, in elevated salt levels, the plant did not manage to maintain the integrity of its photosynthetic apparatus, degrading the chlorophyllase enzyme, which leads to reduction of the chlorophyll content (Jamil et al., 2007).
It is worth noting that pheophytin can also be converted to pheophorbide by chlorophyllase, but this reaction has not been measurably observed in fermenting cucumbers [39, 42].
Mukherji, "Changes in chlorophyll content, chlorophyllase activity, Hill reaction, photosynthetic C[O.sub.2]
In senescing barley leaves, chlorophyll b reduction seems to be the first and obligatory step of chlorophyll b breakdown that is carried out by chlorophyll(ide) b reductase, a thylakoidal enzymatic activity that peaks earlier (day 2) than chlorophyllase (day 4) during dark-induced leaf senescence [28].
Chlorophyllase 1, a Damage control enzyme, affects the balance between defense pathways in plants.
Biostimulants based on plant extracts containing amino acids precursors of ethylene biosynthesis pathways and anthocyanins, chlorophyllase, potassium oxide and monosaccharide regulators, as well as foliar fertilizers, composed of minerals such as boron (B), may be accessible alternatives to improve the red coloration of apples.
Under stressful environmental conditions, especially in plants under the influence of saline stress, the enzyme chlorophyllase correlates with the degradation of photosynthetic pigments (Neves & Spat, 2013).
In the case of broccoli, treatment with ethanol (500 [mucro]L [L.sup.-1]) caused a decrease in chlorophylls degradation through the inhibition of chlorophyllase, Mg-dechelatase and peroxidase activity, leading to higher h[degrees] values in forets (Xu et al., 2012).
The increment in chlorophyll content in the sprouts might be due to exposure to light during storage and moreover due to chlorophyll protein, CP668, which might be produced by a catalytic action of chlorophyllase [28].
Mechanistic analysis of wheat chlorophyllase. Archives of Biochemistry and Biophysics, v.438, p.146-155, 2005.
(2010), the reason of reduction for chlorophyll contents under NaCl stress might be enhanced activity of chlorophyllase enzyme or due to the disruption of fine structure of chloroplast and instability of pigment protein complexes by ions.
Decreases in photosynthetic pigments were due to instability of protein complexes and destruction of chlorophyll by increased activity of chlorophyll degrading enzymes and chlorophyllase under stress condition.