Evidence for a Factor that Stimulates Tissue Maceration by Pectolytic Enzymes

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Abstract
A factor that stimulates tissue maceration by pectolytic enzymes was isolated from the culture medium of Aspergillus japonicus by DEAE-Sephadex column chromatography and isoelectric focusing. The factor alone could not macerate plant tissues but it greatly stimulated the maceration of potato, onion and radish tissues both by endpectin lyase and by endopolygalacturonase. The stimulating factor was a heat-labile, high MW substance, which suggested that it may be an enzyme. It showed little or no ability to degrade pectin, pectic acid, arabinan, galactan, arabinogalactan, xylan and protein. Only low cellulase activity was detected in the final preparation of the stimulating factor. There was a remarkable difference in heat stability between this factor and cellulase.