51
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Chen R, Huangfu L, Lu Y, Fang H, Xu Y, Li P, Zhou Y, Xu C, Huang J, Yang Z. Adaptive innovation of green plants by horizontal gene transfer. Biotechnol Adv 2020; 46:107671. [PMID: 33242576 DOI: 10.1016/j.biotechadv.2020.107671] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 11/18/2020] [Accepted: 11/20/2020] [Indexed: 12/16/2022]
Abstract
Horizontal gene transfer (HGT) refers to the movement of genetic material between distinct species by means other than sexual reproduction. HGT has contributed tremendously to the genome plasticity and adaptive evolution of prokaryotes and certain unicellular eukaryotes. The evolution of green plants from chlorophyte algae to angiosperms and from water to land represents a process of adaptation to diverse environments, which has been facilitated by acquisition of genetic material from other organisms. In this article, we review the occurrence of HGT in major lineages of green plants, including chlorophyte and charophyte green algae, bryophytes, lycophytes, ferns, and seed plants. In addition, we discuss the significance of horizontally acquired genes in the adaptive innovations of green plants and their potential applications to crop breeding and improvement.
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Affiliation(s)
- Rujia Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Liexiang Huangfu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yue Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Huimin Fang
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yang Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Pengcheng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yong Zhou
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Chenwu Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
| | - Jinling Huang
- Department of Biology, East Carolina University, Greenville, NC 28590, USA; State Key Laboratory of Crop Stress Adaptation and Improvement, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng 475004, China; Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
| | - Zefeng Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
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52
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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53
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Li C, Gong B, Hu Y, Liu X, Guan X, Zhang B. Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105823] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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54
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Zheng Y, Ou Y, Zhang Y, Zheng B, Zeng S, Zeng H. Effects of pullulanase pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes. Carbohydr Polym 2020; 240:116324. [DOI: 10.1016/j.carbpol.2020.116324] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/12/2020] [Accepted: 04/14/2020] [Indexed: 02/07/2023]
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55
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Niu W, Pu H, Liu G, Fang C, Yang Q, Chen Z, Huang J. Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch. Int J Biol Macromol 2020; 158:732-739. [PMID: 32360966 DOI: 10.1016/j.ijbiomac.2020.04.236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/31/2022]
Abstract
The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to "A + B"-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.
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Affiliation(s)
- Wei Niu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Gemei Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Chenlu Fang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Qi Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Zhiguang Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Department of Agricultural Technology, Neijiang Vocational and Technical College, Dongxing District, 641000 Neijiang, Sichuan Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
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56
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Soler A, Mendez‐Montealvo G, Velazquez‐Castillo R, Hernández‐Gama R, Osorio‐Diaz P, Velazquez G. Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content. STARCH-STARKE 2020. [DOI: 10.1002/star.201900306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Adrian Soler
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Guadalupe Mendez‐Montealvo
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Rodrigo Velazquez‐Castillo
- División de Investigación y Posgrado Facultad de Ingeniería Universidad Autónoma de Querétaro Cerro de las Campanas s/n Santiago de Querétaro Querétaro C.P. 76010 México
| | - Regina Hernández‐Gama
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Perla Osorio‐Diaz
- Instituto Politécnico Nacional Yautepec‐Jojutla Col. San Isidro CEPROBI. Km. 6.5 Carr Yautepec Morelos C.P. 62731 México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
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Cao C, Shen M, Hu J, Qi J, Xie P, Zhou Y. Comparative study on the structure-properties relationships of native and debranched rice starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1710261] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Chuan Cao
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
- Department of Food Engineering, Anhui Vocational College of Grain Engineering, Hefei, China
| | - Mingyu Shen
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jinwei Hu
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Peng Xie
- Institute of Food Economics of NJUE, Nanjing University of Finance & Economics, NanJing, China
| | - Yibin Zhou
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
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58
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Li H, Gui Y, Li J, Zhu Y, Cui B, Guo L. Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties. Int J Biol Macromol 2020; 144:500-508. [DOI: 10.1016/j.ijbiomac.2019.12.112] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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59
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Ma Z, Ma M, Zhou D, Li X, Hu X. The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature. Int J Biol Macromol 2019; 134:984-992. [PMID: 31082424 DOI: 10.1016/j.ijbiomac.2019.05.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/07/2019] [Accepted: 05/09/2019] [Indexed: 10/26/2022]
Abstract
The structural changes and retrogradation behavior of the processed pea starch stored at 4 °C and 25 °C for different length of time (6, 12, 24, 48, and 72 h) was investigated by scanning electron microscopy (SEM), X-ray diffraction (XRD), solid-state 13C nuclear magnetic resonance spectroscopy (13CNMR), Fourier transform infrared spectroscopy (FT-IR), and small angle X-ray scattering (SAXS), their corresponded physicochemical properties were studied by rapid visco-analyzer (RVA). A mixture of B- and V-type crystalline polymorph was observed by XRD for all processed and retrograded pea starch. A continuous increase in the following parameters was observed during the initial retrogradation of pea starch for 6-48 h at 4 °C and for 6-24 h at 25 °C, followed by a decreased trend during the subsequent storage time from 48 h to 72 h at 4 °C, and from 24 h to 72 h at 25 °C, including the values of relative crystallinity, degree of order, and degree of double helix measured by XRD, 13CNMR, and FT-IR, respectively. The results of this study would provide useful information for better designing of starch-based food ingredients with improved functional and health benefits.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Mingxing Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Dingting Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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