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Rajesh R, Gummadi SN. Purification and biochemical characterization of novel α-amylase and cellulase from Bacillus sp. PM06. Prep Biochem Biotechnol 2024; 54:796-808. [PMID: 38141162 DOI: 10.1080/10826068.2023.2288574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2023]
Abstract
Bacillus sp. PM06, previously isolated from sugarcane waste pressmud, could produce dual enzymes α-amylase and cellulase. The isolate's crude enzymes were purified homogeneously using ammonium sulfate precipitation followed by High Quaternary amine anion exchange chromatography. Purified enzymes revealed the molecular weights of α-amylase and cellulase as 55 and 52 kDa, with a purification fold of 15.4 and 11.5, respectively. The specific activity of purified α-amylase and cellulase were 740.7 and 555.6 U/mg, respectively. It demonstrated a wide range of activity from pH 5.0 to 8.5, with an optimum pH of 5.5 and 6.4 for α-amylase and cellulase. The optimum temperature was 50 °C for α-amylase and 60 °C for cellulase. The kinetic parameters of purified α-amylase were 741.5 ± 3.75 µmol/min/mg, 1.154 ± 0.1 mM, and 589 ± 3.5/(s mM), using starch as a substrate. Whereas cellulase showed 556.3 ± 1.3 µmol/min/mg, 1.78 ± 0.1 mM, and 270.9 ± 3.8/(s mM) of Vmax, Km, Kcat/Km, respectively, using carboxymethyl cellulose (CMC) as substrate. Among the various substrates tested, α-amylase had a higher specificity for amylose and CMC for cellulase. Different inhibitors and activators were also examined. Ca2+ Mg2+, Co2+, and Mn2+ boosted α-amylase and cellulase activities. Cu2+ and Ni2+ both inhibited the enzyme activities. Enzymatic saccharification of wheat bran yielded 253.61 ± 1.7 and 147.5 ± 1.0 mg/g of reducing sugar within 12 and 24 h of incubation when treated with purified α-amylase and cellulase. A more significant amount of 397.7 ± 1.9 mg/g reducing sugars was released from wheat bran due to the synergetic effect of two enzymes. According to scanning electron micrograph analysis, wheat bran was effectively broken down by both enzymes.
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Affiliation(s)
- Rekha Rajesh
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai, India
| | - Sathyanarayana N Gummadi
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, BJM School of Biosciences, Indian Institute of Technology Madras, Chennai, India
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2
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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3
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Courseaux A, George O, Deschamps P, Bompard C, Duchêne T, Dauvillée D. BE3 is the major branching enzyme isoform required for amylopectin synthesis in C hlamydomonas reinhardtii. FRONTIERS IN PLANT SCIENCE 2023; 14:1201386. [PMID: 37324674 PMCID: PMC10264815 DOI: 10.3389/fpls.2023.1201386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 05/04/2023] [Indexed: 06/17/2023]
Abstract
Starch-branching enzymes (BEs) are essential for starch synthesis in both plants and algae where they influence the architecture and physical properties of starch granules. Within Embryophytes, BEs are classified as type 1 and type 2 depending on their substrate preference. In this article, we report the characterization of the three BE isoforms encoded in the genome of the starch producing green algae Chlamydomonas reinhardtii: two type 2 BEs (BE2 and BE3) and a single type 1 BE (BE1). Using single mutant strains, we analyzed the consequences of the lack of each isoform on both transitory and storage starches. The transferred glucan substrate and the chain length specificities of each isoform were also determined. We show that only BE2 and BE3 isoforms are involved in starch synthesis and that, although both isoforms possess similar enzymatic properties, BE3 is critical for both transitory and storage starch metabolism. Finally, we propose putative explanations for the strong phenotype differences evidenced between the C. reinhardtii be2 and be3 mutants, including functional redundancy, enzymatic regulation or alterations in the composition of multimeric enzyme complexes.
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Affiliation(s)
- Adeline Courseaux
- University Lille, CNRS, UMR 8576 - UGSF - Uniteí de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Océane George
- University Lille, CNRS, UMR 8576 - UGSF - Uniteí de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Philippe Deschamps
- University Paris-Saclay, CNRS UMR 8079, AgroParisTech, Laboratoire Ecologie Systématique Evolution, Gif-sur-Yvette, France
| | - Coralie Bompard
- University Lille, CNRS, UMR 8576 - UGSF - Uniteí de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Thierry Duchêne
- University Lille, CNRS, UMR 8576 - UGSF - Uniteí de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - David Dauvillée
- University Lille, CNRS, UMR 8576 - UGSF - Uniteí de Glycobiologie Structurale et Fonctionnelle, Lille, France
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4
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Li X, Wang Y, Wu J, Jin Z, Dijkhuizen L, Svensson B, Bai Y. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37051937 DOI: 10.1080/10408398.2023.2198604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/14/2023]
Abstract
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V, Groningen, The Netherlands
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Interior of glycogen probed by pyrene excimer fluorescence. Carbohydr Polym 2023; 299:120205. [PMID: 36876816 DOI: 10.1016/j.carbpol.2022.120205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 10/06/2022] [Indexed: 11/09/2022]
Abstract
A glycogen sample from oyster (O) and another from corn (C) were fluorescently labeled with 1-pyrenebutyric acid to yield two series of pyrene-labeled glycogen samples (Py-Glycogen(O/C)). Analysis of the time-resolved fluorescence (TRF) measurements of the Py-Glycogen(O/C) dispersions in dimethyl sulfoxide yielded the maximum number (<Nblobexp>) of anhydroglucose units (AGUs), that could separate two pyrene-labeled AGUs and still allow efficient pyrene excimer formation (PEF) between an excited and a ground-state pyrene. Molecular mechanics optimizations (MMOs) were conducted on a lattice of hexagonally close packed oligosaccharide helices to determine how the theoretical Nblobtheo varied as a function of the lattice density. Comparing <Nblobexp> and <Nblobtheo>, obtained after integrating Nblobtheo along the local density profile ρ(r) across the glycogen particles, led to the conclusion that ρ(r) took a maximum value at the center of the glycogen particles contrary to expectations based on the Tier Model.
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Zamani Z, Razavi SMA. Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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7
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Wang K, Sui J, Gao W, Yu B, Yuan C, Guo L, Cui B, Abd El-Aty A. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Villwock VK, BeMiller JN. The Architecture, Nature, and Mystery of Starch Granules. Part 2. STARCH-STARKE 2022. [DOI: 10.1002/star.202100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
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9
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Wang Y, Ral JP, Saulnier L, Kansou K. How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study. Foods 2022; 11:foods11091223. [PMID: 35563947 PMCID: PMC9104245 DOI: 10.3390/foods11091223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 02/01/2023] Open
Abstract
In vitro digestibility of starch is a common analysis in human nutrition research, and generally consists of performing the hydrolysis of starch by α-amylase in specific conditions. Similar in vitro assays are also used in other research fields, where different methods can be used. Overall, the in vitro hydrolysis of native starch is a bridge between all of these methods. In this literature review, we examine the use of amylolysis assays in recent publications investigating the complex starch structure-amylolysis relation. This review is divided in two parts: (1) a brief review of the factors influencing the hydrolysis of starch and (2) a systematic review of the experimental designs and methods used in publications for the period 2016–2020. The latter reports on starch materials, factors investigated, characterization of the starch hydrolysis kinetics and data analysis techniques. This review shows that the dominant research strategy favors the comparison between a few starch samples most frequently described through crystallinity, granule type, amylose and chain length distribution with marked characteristics. This strategy aims at circumventing the multifactorial aspect of the starch digestion mechanism by focusing on specific features. An alternative strategy relies on computational approaches such as multivariate statistical analysis and machine learning techniques to decipher the role of each factor on amylolysis. While promising to address complexity, the limited use of a computational approach can be explained by the small size of the experimental datasets in most publications. This review shows that key steps towards the production of larger datasets are already available, in particular the generalization of rapid hydrolysis assays and the development of quantification approaches for most analytical results.
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Affiliation(s)
- Yuzi Wang
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
| | - Jean-Philippe Ral
- CSIRO Agriculture and Food, GPO Box 1700, Canberra, ACT 2601, Australia;
| | - Luc Saulnier
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
| | - Kamal Kansou
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
- Correspondence: ; Tel.: +33-02-40-67-51-49
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10
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Nakamura Y, Kainuma K. On the cluster structure of amylopectin. PLANT MOLECULAR BIOLOGY 2022; 108:291-306. [PMID: 34599732 DOI: 10.1007/s11103-021-01183-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/15/2021] [Indexed: 05/21/2023]
Abstract
Two opposing models for the amylopectin structure are historically and comprehensively reviewed, which leads us to a better understanding of the specific fine structure of amylopectin. Amylopectin is a highly branched glucan which accounts for approximately 65-85 of starch in most plant tissues. However, its fine structure is still not fully understood due to the limitations of current methodologies. Since the 1940 s, many scientists have attempted to elucidate the distinct structure of amylopectin. One of the most accepted concepts is that amylopectin has a structural element known as "cluster", in which neighboring side chains with a degree of polymerization of ≥ 10 in the region of their non-branched segments form double helices. The double helical structures are arranged in inter- and intra-clusters and are the origin of the distinct physicochemical and crystalline properties of starch granules. Several models of the cluster structure have been proposed by starch scientists worldwide during the progress of analytical methods, whereas no direct evidence so far has been provided. Recently, Bertoft and colleagues proposed a new model designated as "the building block and backbone (BB) model". The BB model sharply contrasts with the cluster model in that the structural element for the BB model is the building block, and that long chains are separately synthesized and positioned from short chains constituting the building block. In the present paper, we conduct the historical review of the cluster concept detailing how and when the concept was established based on experimental results by many scientists. Then, differences between the two opposing concepts are explained and both models are critically discussed, particularly from the point of view of the biochemical regulation of amylopectin biosynthesis.
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Affiliation(s)
- Yasunori Nakamura
- Starch Technologies, Co., Ltd, Akita Prefectural University, Shimoshinjo-Nakano, Akita-city, Akita, 010-0195, Japan.
- Akita Natural Science Laboratory, 25-44 Oiwake-Nishi, Tennoh, Katagami, Akita, 010-0101, Japan.
| | - Keiji Kainuma
- Science Academy of Tsukuba, 2-20-3 Takezono, Tsukuba, Ibaraki, 305-0032, Japan
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11
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Okyere AY, Boakye PG, Bertoft E, Annor GA. Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches. J Food Sci 2022; 87:686-698. [DOI: 10.1111/1750-3841.16037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/17/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Akua Y. Okyere
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Prince G. Boakye
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Eric Bertoft
- Bertoft Solutions Gamla Sampasvägen 18, 20960 Turku Finland
| | - George A. Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
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12
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Chung H, Lee JH, Shin H, Kwon J, Kim J. Minimization of Isoamylase Interference in Size‐Exclusion Chromatography of Debranched Starch Molecular Structure. STARCH-STARKE 2021. [DOI: 10.1002/star.202100147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hyung‐Jung Chung
- Division of Food and Nutrition Chonnam National University Gwangju 61186 Republic of Korea
| | - Ju Hun Lee
- Division of Food Science & Culinary arts Shinhan University Uijeongbu 11644 Republic of Korea
| | - Hye‐Young Shin
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
| | - Ji‐Seon Kwon
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
| | - Jong‐Yea Kim
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
- Institute of Fermentation and Brewing Kangwon National University Chuncheon 24341 Republic of Korea
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13
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Gao J, Zhu L, Huang J, Li L, Yang Y, Xu Y, Wang Y, Wang L. Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch. Food Funct 2021; 12:7029-7039. [PMID: 34152329 DOI: 10.1039/d1fo00507c] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.
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Affiliation(s)
- Jingyu Gao
- College of Art and Science, Northeast Agricultural University, Harbin, 150030, China.
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14
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Gaenssle ALO, Satyawan CA, Xiang G, van der Maarel MJEC, Jurak E. Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources. Carbohydr Polym 2021; 260:117801. [PMID: 33712149 DOI: 10.1016/j.carbpol.2021.117801] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 11/24/2022]
Abstract
Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Caecilia A Satyawan
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Gang Xiang
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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15
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Igarashi H, Ito H, Shimada T, Kang DJ, Hamada S. A novel rice dull gene, LowAC1, encodes an RNA recognition motif protein affecting Waxy b pre-mRNA splicing. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 162:100-109. [PMID: 33667963 DOI: 10.1016/j.plaphy.2021.02.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 02/22/2021] [Indexed: 05/18/2023]
Abstract
A new dull grain rice mutant with low amylose content, designated lowac1, has been isolated and characterized. To identify the causal mutation site, resequencing of the whole genome and analysis of a cleaved amplified polymorphic sequence (CAPS) marker were performed. Genotypes using the CAPS marker of the identified LowAC1 gene encoding an RNA recognition motif (RRM) protein were entirely consistent with low amylose phenotypes in BC1F2 progeny. Moreover, the segregation of BC1F2 population indicated that the low amylose phenotype was controlled by a single recessive gene. lowac1 involves a single-nucleotide polymorphism from G to A within the gene, resulting in the stop codon generation. The RRM protein deletion in the mutant seed specifically affected the splicing efficiency of Waxyb (Wxb) in the 5' splice site of intron 1, resulting in decreased protein levels of granule-bound starch synthase I (GBSSI) encoded by Wxb. Whereas, the RRM protein did not affect amylose content in Wxa of indica variety. Also, the mutation induced a little variation in the expression levels of some genes involved in starch biosynthesis. Particularly, expression levels of SBEIIb, PUL, and AGPL2 mRNAs in lowac1 mutant were approximately two times higher compared to the corresponding wild type (WT) genes. Aside from low amylose content, lowac1 seeds included an amylopectin structure reducing short chains compared to that of WT seeds. Overall, our data suggest that LowAC1 is a novel regulatory factor for starch synthesis in rice.
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Affiliation(s)
- Hidenari Igarashi
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan
| | - Hiroyuki Ito
- Department of Chemical and Biological Engineering, National Institute of Technology, Akita College, 1-1 Iijima-Bunkyo-cho, Akita, 011-8511, Japan
| | - Toru Shimada
- Faculty of Education, Hirosaki University, 1 Bunkyo-cho, Hirosaki, Aomori 036-8560, Japan
| | - Dong-Jin Kang
- Teaching and Research Center for Bio-coexistence, Faculty of Agriculture and Life Science, Hirosaki University, Gosyogawara, Aomori, 037-0202, Japan
| | - Shigeki Hamada
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan.
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16
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Wang Y, Qian J, Liu D, Sun M, Chen H, Kong X, Qiu D. Cluster and building block structure of amylopectin from waxy maize starch. Cereal Chem 2021. [DOI: 10.1002/cche.10404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yajuan Wang
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Jin Qian
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Di Liu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Mengwen Sun
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
| | - Hui Chen
- College of Biomass Science and Engineering Sichuan University Chengdu China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Hangzhou China
| | - Dan Qiu
- School of Materials and Chemical Engineering Ningbo University of Technology Ningbo China
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17
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Mahendiran B, Muthusamy S, Sampath S, Jaisankar SN, Popat KC, Selvakumar R, Krishnakumar GS. Recent trends in natural polysaccharide based bioinks for multiscale 3D printing in tissue regeneration: A review. Int J Biol Macromol 2021; 183:564-588. [PMID: 33933542 DOI: 10.1016/j.ijbiomac.2021.04.179] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/27/2021] [Accepted: 04/27/2021] [Indexed: 01/21/2023]
Abstract
Biofabrication by three-dimensional (3D) printing has been an attractive technology in harnessing the possibility to print anatomical shaped native tissues with controlled architecture and resolution. 3D printing offers the possibility to reproduce complex microarchitecture of native tissues by printing live cells in a layer by layer deposition to provide a biomimetic structural environment for tissue formation and host tissue integration. Plant based biomaterials derived from green and sustainable sources have represented to emulate native physicochemical and biological cues in order to direct specific cellular response and formation of new tissues through biomolecular recognition patterns. This comprehensive review aims to analyze and identify the most commonly used plant based bioinks for 3D printing applications. An overview on the role of different plant based biomaterial of terrestrial origin (Starch, Nanocellulose and Pectin) and marine origin (Ulvan, Alginate, Fucoidan, Agarose and Carrageenan) used for 3D printing applications are discussed elaborately. Furthermore, this review will also emphasis in the functional aspects of different 3D printers, appropriate printing material, merits and demerits of numerous plant based bioinks in developing 3D printed tissue-like constructs. Additionally, the underlying potential benefits, limitations and future perspectives of plant based bioinks for tissue engineering (TE) applications are also discussed.
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Affiliation(s)
- Balaji Mahendiran
- Tissue Engineering Laboratory, PSG Institute of Advanced studies, Coimbatore 641004, Tamil Nadu, India
| | - Shalini Muthusamy
- Tissue Engineering Laboratory, PSG Institute of Advanced studies, Coimbatore 641004, Tamil Nadu, India
| | - Sowndarya Sampath
- Department of Polymer Science and Technology, Council of Scientific and Industrial Research-Central Leather Research Institute, Adyar, Chennai 600020, Tamil Nadu, India
| | - S N Jaisankar
- Department of Polymer Science and Technology, Council of Scientific and Industrial Research-Central Leather Research Institute, Adyar, Chennai 600020, Tamil Nadu, India
| | - Ketul C Popat
- Biomaterial Surface Micro/Nanoengineering Laboratory, Department of Mechanical Engineering/School of Biomedical Engineering/School of Advanced Materials Discovery, Colorado State University, Fort Collins, Colorado-80523, USA
| | - R Selvakumar
- Tissue Engineering Laboratory, PSG Institute of Advanced studies, Coimbatore 641004, Tamil Nadu, India
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18
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Sifuentes-Nieves I, Mendez-Montealvo G, Flores-Silva PC, Nieto-Pérez M, Neira-Velazquez G, Rodriguez-Fernandez O, Hernández-Hernández E, Velazquez G. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Molecular rotor as a structural probe of glucan polymers: Amylopectin, phytoglycogen, and their β-limit dextrins as models. Carbohydr Polym 2020; 250:116859. [PMID: 33049814 DOI: 10.1016/j.carbpol.2020.116859] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 07/24/2020] [Accepted: 07/30/2020] [Indexed: 11/20/2022]
Abstract
Fluorescence emissions of molecular rotors (MRs) are affected by local restrictions to molecular motion, and therefore it was considered that MRs can be used as structural probes of biopolymers. In this study, 9-(2-carboxy-2-cyanovinyl)-julolidine (CCVJ), a hydrophilic MR, was used to differentiate branched α-D-glucans, including amylopectin, phytoglycogen, and their β-limit dextrins. CCVJ emissions of glucan dispersions were correlated with dispersion viscosities and glucan branch structures. In diluted glucan dispersions, CCVJ emission showed essentially linear correlation with glucan content. In concentrated glucan dispersions, CCVJ emission correlated with viscosity in a double-logarithmic linear pattern, with phytoglycogen showing much greater sensitivities than amylopectin. In the plots of CCVJ emission vs. molar amount of branch, phytoglycogen materials showed greater slopes than their amylopectin counterparts, suggesting evident effects of branch structure on the restrictions to CCVJ molecules. Overall, CCVJ has demonstrated its fluorescent sensitivity with glucans, showing strong potentials as a structural probe of biopolymers.
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20
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Pfister B, Zeeman SC, Rugen MD, Field RA, Ebenhöh O, Raguin A. Theoretical and experimental approaches to understand the biosynthesis of starch granules in a physiological context. PHOTOSYNTHESIS RESEARCH 2020; 145:55-70. [PMID: 31955343 PMCID: PMC7308250 DOI: 10.1007/s11120-019-00704-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 12/19/2019] [Indexed: 06/10/2023]
Abstract
Starch, a plant-derived insoluble carbohydrate composed of glucose polymers, is the principal carbohydrate in our diet and a valuable raw material for industry. The properties of starch depend on the arrangement of glucose units within the constituent polymers. However, key aspects of starch structure and the underlying biosynthetic processes are not well understood, limiting progress towards targeted improvement of our starch crops. In particular, the major component of starch, amylopectin, has a complex three-dimensional, branched architecture. This architecture stems from the combined actions of a multitude of enzymes, each having broad specificities that are difficult to capture experimentally. In this review, we reflect on experimental approaches and limitations to decipher the enzymes' specificities and explore possibilities for in silico simulations of these activities. We believe that the synergy between experimentation and simulation is needed for the correct interpretation of experimental data and holds the potential to greatly advance our understanding of the overall starch biosynthetic process. We furthermore propose that the formation of glucan secondary structures, concomitant with its synthesis, is a previously overlooked factor that directly affects amylopectin architecture through its impact on enzyme function.
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Affiliation(s)
- Barbara Pfister
- Department of Biology, Institute of Molecular Plant Biology, ETH Zurich, 8092, Zurich, Switzerland
| | - Samuel C Zeeman
- Department of Biology, Institute of Molecular Plant Biology, ETH Zurich, 8092, Zurich, Switzerland
| | - Michael D Rugen
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Robert A Field
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Oliver Ebenhöh
- Department of Biology, Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, 40225, Düsseldorf, Germany
- Department of Biology, Cluster of Excellence on Plant Sciences, Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, 40225, Düsseldorf, Germany
| | - Adélaïde Raguin
- Department of Biology, Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, 40225, Düsseldorf, Germany.
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21
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Feltre G, Almeida FS, Sato ACK, Dacanal GC, Hubinger MD. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility. Food Res Int 2020; 132:109069. [DOI: 10.1016/j.foodres.2020.109069] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 12/20/2022]
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22
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Oh SM, Lee BH, Seo DH, Choi HW, Kim BY, Baik MY. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans. Food Sci Biotechnol 2020; 29:585-598. [PMID: 32419957 PMCID: PMC7221041 DOI: 10.1007/s10068-020-00768-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/20/2020] [Indexed: 12/21/2022] Open
Abstract
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
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Affiliation(s)
- Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea
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23
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Liu G, Gu Z, Hong Y, Wei H, Zhang C, Huang S, Chen Y, Lu Y, Li Y. Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105498] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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Chang R, Tian Y, Lu H, Sun C, Jin Z. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105488] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Farahi R, Lereu AL, Charrier AM, Kalluri UC, Davison BH, Passian A. Nanomechanics and Raman Spectroscopy of in Situ Native Carbohydrate Storage Granules for Enhancing Starch Quality and Lignocellulosic Biomass Production. ACS OMEGA 2020; 5:2594-2602. [PMID: 32095683 PMCID: PMC7033668 DOI: 10.1021/acsomega.9b02849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
Alternative energy strategies based on plant biomass-derived bioenergy and biofuels rely on understanding and optimization of plant structure, chemistry, and performance. Starch, a constitutive element of all green plants, is important to food, biofuels, and industrial applications. Models of carbohydrate storage granules are highly heterogeneous in representing morphology and structure, though a deeper understanding of the role of structure in functional behavior is emerging. A better understanding of the in situ nanoscale properties of native granules is needed to help improve the starch quality in food crops as well as optimize lignocellulosic biomass production in perennial nonfood crops. Here, we present a new technique called soft mechanical nano-ablation (sMNA) for accessing the interior of the granules without compromising the inner nanostructure. We then explore the nanomechanics of granules within the ray parenchyma cells of Populus xylem, a desirable woody biofuel feedstock. The employed soft outer layer nanoablation and atomic force microscopy reveal that the inner structure comprises 156 nm blocklets arranged in a semicrystalline organization. The nanomechanical properties of the inner and outer structures of a single starch granule are measured and found to exhibit large variations, changing by a factor of 3 in Young's modulus and a factor of 2 in viscoplastic index. These findings demonstrate how the introduced approach facilitates studies of structure-function relationships among starch granules and more complex secondary cell wall features as they relate to plant performance.
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Affiliation(s)
- Rubye
H. Farahi
- Computational
Sciences and Engineering Division, Oak Ridge
National Laboratory, Oak Ridge, Tennessee 37830, United States
| | - Aude L. Lereu
- Aix
Marseille University, CNRS, Centrale Marseille, Institut Fresnel, Marseille 13397, France
| | | | - Udaya C. Kalluri
- BioEnergy
Science Center, Biosciences Division, Oak
Ridge National Laboratory, Oak
Ridge, Tennessee 37830, United States
| | - Brian H. Davison
- BioEnergy
Science Center, Biosciences Division, Oak
Ridge National Laboratory, Oak
Ridge, Tennessee 37830, United States
- Department
of Chemical and Biomolecular Engineering, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Ali Passian
- Computational
Sciences and Engineering Division, Oak Ridge
National Laboratory, Oak Ridge, Tennessee 37830, United States
- BioEnergy
Science Center, Biosciences Division, Oak
Ridge National Laboratory, Oak
Ridge, Tennessee 37830, United States
- Department
of Chemical and Biomolecular Engineering, University of Tennessee, Knoxville, Tennessee 37996, United States
- Department
of Physics, University of Tennessee, Knoxville, Tennessee 37996, United States
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26
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Duquette D, Nzediegwu C, Portillo‐Perez G, Dumont M, Prasher S. Eco‐Friendly Synthesis of Hydrogels from Starch, Citric Acid, and Itaconic Acid: Swelling Capacity and Metal Chelation Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Daniel Duquette
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Christopher Nzediegwu
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Guillermo Portillo‐Perez
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Marie‐Josée Dumont
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
| | - Shiv Prasher
- Bioresource Engineering DepartmentMcGill University 21111 Lakeshore Rd. Ste‐Anne‐de‐Bellevue QC H9X 3V9 Canada
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27
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Takahashi S, Kumagai Y, Igarashi H, Horimai K, Ito H, Shimada T, Kato Y, Hamada S. Biochemical analysis of a new sugary-type rice mutant, Hemisugary1, carrying a novel allele of the sugary-1 gene. PLANTA 2019; 251:29. [PMID: 31802247 DOI: 10.1007/s00425-019-03321-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Accepted: 11/29/2019] [Indexed: 06/10/2023]
Abstract
A novel allele of the sugary-1 rice mutant was isolated. The single amino acid change led to isoamylase activity reduction and accumulation of high-molecular-weight phytoglycogen in seeds. A new sugary rice variety with an improved seed appearance has been isolated and designated Hemisugary1. This mutant, which was derived from Japonica-type cultivar Tsugaruroman treated with sodium azide, has about half the isoamylase activity of seeds in the original Tsugaruroman. The mutant also accumulates significant phytoglycogen, albeit approximately 40% of the total phytoglycogen in the existing sugary cultivar Ayunohikari which is defective in its most isoamylase activity. The site of mutation was identified using a re-sequence of the whole genome and a cleaved amplified polymorphic sequence (CAPS) marker. The hemisugary phenotypes of the F2 progeny were entirely consistent with the results of genotyping using the CAPS marker. Segregation analysis of the F2 population showed that the hemisugary phenotype was controlled by a single recessive gene, which was produced by a G → A single nucleotide polymorphism in the sugary-1 gene, resulting in a missense mutation from glycine to aspartic acid at amino acid position 333. Zymogram showed that this amino acid replacement resulted in a decrease in isoamylase activity with a concomitant reduction in the formation of isoamylase complexes. Phytoglycogen molecules from Hemisugary1 seeds were 3.5 times larger and contained more short glucan chains than did Ayunohikari seeds. Our data provide new insights into the relationship between isoamylase structure and phytoglycogen formation.
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Affiliation(s)
- Sumire Takahashi
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan
| | - Yu Kumagai
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan
| | - Hidenari Igarashi
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan
| | - Karin Horimai
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan
| | - Hiroyuki Ito
- Department of Chemical and Biological Engineering, National Institute of Technology, Akita College, 1-1 Iijima-Bunkyo-cho, Akita, 011-8511, Japan
| | - Toru Shimada
- Faculty of Education, Hirosaki University, 1 Bunkyo-cho, Hirosaki, Aomori, 036-8560, Japan
| | - Yoji Kato
- Faculty of Education, Hirosaki University, 1 Bunkyo-cho, Hirosaki, Aomori, 036-8560, Japan
| | - Shigeki Hamada
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori, 036-8561, Japan.
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28
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Chang R, Ji N, Li M, Qiu L, Sun C, Bian X, Qiu H, Xiong L, Sun Q. Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment. ULTRASONICS SONOCHEMISTRY 2019; 58:104660. [PMID: 31450355 DOI: 10.1016/j.ultsonch.2019.104660] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/13/2019] [Accepted: 06/26/2019] [Indexed: 05/24/2023]
Abstract
In this study, starch nanoparticles (SNPs) were fabricated via a facile and green method involving a vacuum low-temperature plasma process combined with rapid ultrasonication treatment using waxy corn starch (WCS) and potato starch (PS). Morphology, size, crystalline structure, thermal property, and stability analyses of the SNPs were systematically performed. The obtained SNPs exhibited good uniformity and almost perfect spherical and square shapes. The zeta potential and Fourier transform infrared spectroscopy results confirmed that the SNPs were covered with negative carboxyl groups (zeta potential ranging from -21.8 ± 1.06 to -9.78 ± 0.89 mV). The gelatinization enthalpy of SNPs from PS significantly decreased, changing from 16.63 ± 0.91 to 9.81 ± 0.19 J/g. However, the crystal patterns of SNPs from the WCS and PS after plasma and ultrasonic treatments did not change. The crystallinity of SNPs from PS decreased from 45.2% to 16.5%. This novel approach to preparing SNPs is low cost, simple and green. The developed SNPs could have great potential in the food, biomedical, and material industries.
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Affiliation(s)
- Ranran Chang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lizhong Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Xiliang Bian
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Hongwei Qiu
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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29
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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30
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Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.041] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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31
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Rostamabadi H, Falsafi SR, Jafari SM. Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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32
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Morita R, Crofts N, Shibatani N, Miura S, Hosaka Y, Oitome NF, Ikeda KI, Fujita N, Fukayama H. CO2-Responsive CCT Protein Stimulates the Ectopic Expression of Particular Starch Biosynthesis-Related Enzymes, Which Markedly Change the Structure of Starch in the Leaf Sheaths of Rice. PLANT & CELL PHYSIOLOGY 2019; 60:961-972. [PMID: 30690625 DOI: 10.1093/pcp/pcz008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Accepted: 01/08/2019] [Indexed: 06/09/2023]
Abstract
CO2-responsive CCT protein (CRCT) is suggested to be a positive regulator of starch biosynthesis in the leaf sheaths of rice, regulating the expression levels of starch biosynthesis-related genes. In this study, the effects of CRCT expression levels on the expression of starch biosynthesis-related enzymes and the quality of starch were studied. Using native-PAGE/activity staining and immunoblotting, we found that the protein levels of starch synthase I, branching enzyme I, branching enzyme IIa, isoamylase 1 and phosphorylase 1 were largely correlated with the CRCT expression levels in the leaf sheaths of CRCT transgenic lines. In contrast, the CRCT expression levels largely did not affect the expression levels and/or activities of starch biosynthesis-related enzymes in the leaf blades and endosperm tissues. The analysis of the chain-length distribution of starch in the leaf sheaths showed that short chains with a degree of polymerization from 5 to 14 were increased in the overexpression lines but decreased in the knockdown lines. The amylose content of starch in the leaf sheath was greatly increased in the overexpression lines. In contrast, the molecular weight of the amylopectin of starch in the leaf sheath of overexpression lines did not change compared with those of the non-transgenic rice. These results suggest that CRCT can control the quality and the quantity of starch in the leaf sheath by regulating the expression of particular starch biosynthesis-related enzymes.
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Affiliation(s)
- Ryutaro Morita
- Laboratory of Tropical Crop Science, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
- Research Fellow of the Japan Society for the Promotion of Science, Tokyo, Japan
| | - Naoko Crofts
- Department of Biological Production, Akita Prefecture University, Akita, Japan
| | - Naoki Shibatani
- Laboratory of Tropical Crop Science, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Satoko Miura
- Department of Biological Production, Akita Prefecture University, Akita, Japan
| | - Yuko Hosaka
- Department of Biological Production, Akita Prefecture University, Akita, Japan
| | - Naoko F Oitome
- Department of Biological Production, Akita Prefecture University, Akita, Japan
| | - Ken-Ichi Ikeda
- Laboratory of Stress Cytology, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefecture University, Akita, Japan
| | - Hiroshi Fukayama
- Laboratory of Tropical Crop Science, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
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33
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Wang YC, Zhao N, Ma JW, Liu J, Yan QJ, Jiang ZQ. High-level expression of a novel α-amylase from Thermomyces dupontii in Pichia pastoris and its application in maltose syrup production. Int J Biol Macromol 2019; 127:683-692. [DOI: 10.1016/j.ijbiomac.2019.01.162] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 12/13/2022]
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34
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Sifuentes-Nieves I, Hernández-Hernández E, Neira-Velázquez G, Morales-Sánchez E, Mendez-Montealvo G, Velazquez G. Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch-based films. Int J Biol Macromol 2019; 124:651-658. [DOI: 10.1016/j.ijbiomac.2018.11.211] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Revised: 11/17/2018] [Accepted: 11/23/2018] [Indexed: 01/20/2023]
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35
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A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling. Int J Biol Macromol 2019; 122:969-996. [DOI: 10.1016/j.ijbiomac.2018.10.092] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 10/02/2018] [Accepted: 10/14/2018] [Indexed: 01/30/2023]
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36
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Vandromme C, Spriet C, Dauvillée D, Courseaux A, Putaux JL, Wychowski A, Krzewinski F, Facon M, D'Hulst C, Wattebled F. PII1: a protein involved in starch initiation that determines granule number and size in Arabidopsis chloroplast. THE NEW PHYTOLOGIST 2019; 221:356-370. [PMID: 30055112 DOI: 10.1111/nph.15356] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Accepted: 06/17/2018] [Indexed: 06/08/2023]
Abstract
The initiation of starch granule formation is still poorly understood. However, the soluble starch synthase 4 (SS4) appears to be a major component of this process since it is required to synthesize the correct number of starch granules in the chloroplasts of Arabidopsis thaliana plants. A yeast two-hybrid screen allowed the identification of several putative SS4 interacting partners. We identified the product of At4g32190 locus as a chloroplast-targeted PROTEIN INVOLVED IN STARCH INITIATION (named PII1). Arabidopsis mutants devoid of PII1 display an alteration of the starch initiation process and accumulate, on average, one starch granule per plastid instead of the five to seven granules found in plastids of wild-type plants. These granules are larger than in wild-type, and they remain flat and lenticular. pii1 mutants display wild-type growth rates and accumulate standard starch amounts. Moreover, starch characteristics, such as amylopectin chain length distribution, remain unchanged. Our results reveal the involvement of PII1 in the starch priming process in Arabidopsis leaves through interaction with SS4.
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Affiliation(s)
- Camille Vandromme
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Corentin Spriet
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - David Dauvillée
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Adeline Courseaux
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Jean-Luc Putaux
- Université Grenoble Alpes, CNRS, CERMAV, F-38000, Grenoble, France
| | - Adeline Wychowski
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Frédéric Krzewinski
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Maud Facon
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Christophe D'Hulst
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Fabrice Wattebled
- Univ. Lille, CNRS, UMR8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
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Brewer MK, Gentry MS. Brain Glycogen Structure and Its Associated Proteins: Past, Present and Future. ADVANCES IN NEUROBIOLOGY 2019; 23:17-81. [PMID: 31667805 PMCID: PMC7239500 DOI: 10.1007/978-3-030-27480-1_2] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This chapter reviews the history of glycogen-related research and discusses in detail the structure, regulation, chemical properties and subcellular distribution of glycogen and its associated proteins, with particular focus on these aspects in brain tissue.
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Affiliation(s)
- M Kathryn Brewer
- Department of Molecular and Cellular Biochemistry, Epilepsy and Brain Metabolism Center, Lafora Epilepsy Cure Initiative, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, USA
| | - Matthew S Gentry
- Department of Molecular and Cellular Biochemistry, Epilepsy and Brain Metabolism Center, Lafora Epilepsy Cure Initiative, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, USA.
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Ramadoss BR, Gangola MP, Agasimani S, Jaiswal S, Venkatesan T, Sundaram GR, Chibbar RN. Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration. Journal of Food Science and Technology 2018; 56:391-400. [PMID: 30728582 DOI: 10.1007/s13197-018-3500-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2018] [Accepted: 11/07/2018] [Indexed: 10/27/2022]
Abstract
In human diet, the products of starch digestion are a major energy source. Starch is stored as water insoluble granules composed of amylose and amylopectin. The susceptibility of starch granule to digestive enzymes is affected by starch granule size, shape, and composition. In this study, starch characteristics and in vitro enzymatic hydrolysis in three rice (Oryza sativa L.) mutants (RSML 184, RSML 278 and RSML 352) with similar amylose concentration (24.3-25.8%) was compared to parent ADT 43 (21.4%). The three mutants had reduced thousand grain weight and starch concentration but higher protein and dietary fiber concentrations. The mutant RSML 352 had small starch granules and reduced short glucan chains [Degree of polymerization (DP) 6-12] compared to the other two mutants (RSML 184 and RSML 278). The mutant RSML 352 had the highest hydrolytic index (HI) and least concentration of resistant starch (RS) compared to the other two mutants and parent rice ADT 43. The two rice mutants (RSML 184 and RSML 278) had reduced HI and increased RS concentration than the parent ADT 43. The results showed that starch granule size and amylopectin structure influence starch enzymatic digestibility and RS concentration.
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Affiliation(s)
- Bharathi Raja Ramadoss
- 1Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada
| | - Manu Pratap Gangola
- 1Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada
| | - Somanath Agasimani
- 2University of Agricultural Sciences, Bangalore, Karnataka 560 065 India
| | - Sarita Jaiswal
- 1Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada
| | - Thiruvengadam Venkatesan
- 3Department of Plant Genetic Resources, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu 641 003 India
| | - Ganesh Ram Sundaram
- 3Department of Plant Genetic Resources, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu 641 003 India
| | - Ravindra N Chibbar
- 1Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada
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Liu G, Ji N, Gu Z, Hong Y, Cheng L, Li C. Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Zhao Y, Takahashi S, Li Y, Hien KTT, Matsubara A, Mizutani G, Nakamura Y. Ungerminated Rice Grains Observed by Femtosecond Pulse Laser Second-Harmonic Generation Microscopy. J Phys Chem B 2018; 122:7855-7861. [PMID: 30040415 DOI: 10.1021/acs.jpcb.8b04610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
As a demonstration that second-order nonlinear optical microscopy is a powerful tool for rice grain science, we observed second-harmonic generation (SHG) images of amylose-free glutinous rice and amylose-containing nonglutinous rice grains. The images obtained from SHG microscopy and photographs of the iodine-stained starch granules indicate that the distribution of starch types in the embryo-facing endosperm region (EFR) depends on the type of rice and suggests that glucose, maltose, or both are localized on the testa side of the embryo. In the testa side of the embryo, crystallized glucose or maltose are judged to be detected by SHG. These monosaccharides and disaccharides play an important role, as they trigger energy in the initial stage of germination. These results confirm SHG microscopy is a good method to monitor the distribution of such sugars and amylopectin in the embryo and its neighboring regions of rice grains.
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Affiliation(s)
- Yue Zhao
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Shogo Takahashi
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Yanrong Li
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Khuat Thi Thu Hien
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Akira Matsubara
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Goro Mizutani
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Yasunori Nakamura
- Faculty of Bioresource Sciences , Akita Prefectural University , 241-438 Kaidobata-Nishi Nakano Shimoshinjo , Akita City , Akita 010-0195 , Japan
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Shi J, Sweedman MC, Shi YC. Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase. Carbohydr Polym 2018; 194:350-356. [DOI: 10.1016/j.carbpol.2018.04.053] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 04/11/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
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Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This work investigated the agglomeration of native cornstarch and production of microcapsules by dripping of sodium alginate suspensions into calcium chloride solution. The crosslinking reaction formed a calcium alginate that worked as an encapsulation matrix and coated the cornstarch granules. The spherical beads produced were rigid and compact, and resistant to mechanical handling. The differential scanning calorimetry (DSC) computed the thermal resistance of the cornstarch-alginate beads. Particles containing 50 % w/w calcium alginate showed an increased gelatinization peak compared to particles with a higher starch content. The increase in alginate fraction resulted in beads with a higher particle density. Scanning electron micrographs showed the coating of cornstarch by the calcium alginate matrix. The beads were compact and with no superficial pores. DSC thermograms of native cornstarch showed a gelatinization temperature of 70.0 °C, and the gelatinization range was 64.6–80.4 °C, while beads containing 50 % alginate had an increased peak at 79.5 °C and the gelatinization interval was 71.0–90.2 °C. When compared with the native cornstarch, cornstarch-alginate beads had a lower water absorption, and the gelatinization occurred at a higher temperature and over a wider temperature range.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Cassiane A. Silva
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Gisele B. Lima
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Florencia C. Menegalli
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Gustavo C. Dacanal
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
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Zhou H, Zhang G, Zhu C, Peng X, Chen X, Fu J, Ouyang L, Bian J, Hu L, Sun X, Xu J, He H, He X. Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice ( Oryza sativa L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huiying Zhou
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Guifeng Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Changlan Zhu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaosong Peng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaorong Chen
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Junru Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Linjuan Ouyang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jianmin Bian
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Lifang Hu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaotang Sun
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jie Xu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaopeng He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
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Zheng XG, Qi JC, Hui HS, Lin LH, Wang F. Starch accumulation in hulless barley during grain filling. BOTANICAL STUDIES 2017; 58:30. [PMID: 28710720 PMCID: PMC5511127 DOI: 10.1186/s40529-017-0184-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2016] [Accepted: 07/03/2017] [Indexed: 05/13/2023]
Abstract
BACKGROUND Starch consists of two types of molecules: amylose and amylopectin. The objective of this study was increase understanding about mechanisms related to starch accumulation in hulless barley (Hordeum vulgare L.) grain by measuring temporal changes in (i) grain amylose and amylopectin content, (ii) starch synthase activity, and (iii) the relative expressions of key starch-related genes. RESULTS The amylopectin/amylose ratio gradually declined in both Beiqing 6 and Kunlun 12. In both cultivars, the activities of adenosine diphosphate glucose pyrophosphorylase, soluble starch synthase (SSS), granule bound starch synthase (GBSS), and starch branching enzyme (SBE) increased steadily during grain filling, reaching their maximums 20-25 days after anthesis. The activities of SSS and SBE were greater in Ganken 5 than in either Beiqing 6 or Kunlun 12. The expression of GBSS I was greater in Beiqing 6 and Kunlun 12 than in Ganken 5. In contrast, the expression of SSS I, SSS II and SBE I was greater in Ganken 5 than in Beiqing 6 and Kunlun 12. The peak in GBSS I expression was later than that of SSS I, SSS II, SBE IIa and SBE IIb. The GBSS I transcript in Kunlun 12 was expressed on average 90 times more than the GBSS II transcript. CONCLUSIONS The results suggest that SBE and SSS may control starch synthesis at the transcriptional level, whereas GBSS I may control starch synthesis at the post transcriptional level. GBSS I is mainly responsible for amylose synthesis whereas SSS I and SBE II are mainly responsible for amylopectin synthesis in amyloplasts.
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Affiliation(s)
- Xu-guang Zheng
- Department of Agronomy, College of Agriculture, Shihezi University, Shihezi, China
| | - Jun-cang Qi
- Department of Agronomy, College of Agriculture, Shihezi University, Shihezi, China
| | - Hong-shan Hui
- Department of Agronomy, College of Agriculture, Shihezi University, Shihezi, China
| | - Li-hao Lin
- Department of Agronomy, College of Agriculture, Shihezi University, Shihezi, China
| | - Feng Wang
- Department of Agronomy, College of Agriculture, Shihezi University, Shihezi, China
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46
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The effects of lotus root amylopectin on the formation of whey protein isolate gels. Carbohydr Polym 2017; 175:721-727. [DOI: 10.1016/j.carbpol.2017.08.041] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 07/29/2017] [Accepted: 08/09/2017] [Indexed: 11/17/2022]
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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48
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Raguin A, Ebenhöh O. Design starch: stochastic modeling of starch granule biogenesis. Biochem Soc Trans 2017; 45:885-893. [PMID: 28673938 PMCID: PMC5652221 DOI: 10.1042/bst20160407] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/15/2017] [Accepted: 05/19/2017] [Indexed: 12/03/2022]
Abstract
Starch is the most widespread and abundant storage carbohydrate in plants and the main source of carbohydrate in the human diet. Owing to its remarkable properties and commercial applications, starch is still of growing interest. Its unique granular structure made of intercalated layers of amylopectin and amylose has been unraveled thanks to recent progress in microscopic imaging, but the origin of such periodicity is still under debate. Both amylose and amylopectin are made of linear chains of α-1,4-bound glucose residues, with branch points formed by α-1,6 linkages. The net difference in the distribution of chain lengths and the branching pattern of amylose (mainly linear), compared with amylopectin (racemose structure), leads to different physico-chemical properties. Amylose is an amorphous and soluble polysaccharide, whereas amylopectin is insoluble and exhibits a highly organized structure of densely packed double helices formed between neighboring linear chains. Contrarily to starch degradation that has been investigated since the early 20th century, starch production is still poorly understood. Most enzymes involved in starch growth (elongation, branching, debranching, and partial hydrolysis) are now identified. However, their specific action, their interplay (cooperative or competitive), and their kinetic properties are still largely unknown. After reviewing recent results on starch structure and starch growth and degradation enzymatic activity, we discuss recent results and current challenges for growing polysaccharides on granular surface. Finally, we highlight the importance of novel stochastic models to support the analysis of recent and complex experimental results, and to address how macroscopic properties emerge from enzymatic activity and structural rearrangements.
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Affiliation(s)
- Adélaïde Raguin
- Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, Düsseldorf 40225, Germany
| | - Oliver Ebenhöh
- Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, Düsseldorf 40225, Germany
- Cluster of Excellence on Plant Sciences, Institute of Quantitative and Theoretical Biology, Heinrich-Heine University, Düsseldorf 40225, Germany
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49
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Li P, He X, Dhital S, Zhang B, Huang Q. Structural and physicochemical properties of granular starches after treatment with debranching enzyme. Carbohydr Polym 2017; 169:351-356. [DOI: 10.1016/j.carbpol.2017.04.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 04/07/2017] [Accepted: 04/16/2017] [Indexed: 10/19/2022]
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50
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Diekjürgen D, Grainger DW. Polysaccharide matrices used in 3D in vitro cell culture systems. Biomaterials 2017; 141:96-115. [PMID: 28672214 DOI: 10.1016/j.biomaterials.2017.06.020] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 06/14/2017] [Accepted: 06/19/2017] [Indexed: 12/22/2022]
Abstract
Polysaccharides comprise a diverse class of polymeric materials with a history of proven biocompatibility and continual use as biomaterials. Recent focus on new matrices appropriate for three-dimensional (3D) cell culture offers new opportunities to apply polysaccharides as extracellular matrix mimics. However, chemical and structural bases for specific cell-polysaccharide interactions essential for their utility as 3-D cell matrices are not well defined. This review describes how these naturally sourced biomaterials satisfy several key properties for current 3D cell culture needs and can also be synthetically modified or blended with additional components to tailor their cell engagement properties. Beyond their benign interactions with many cell types in cultures, their economical and high quality sourcing, optical clarity for ex situ analytical interrogation and in situ gelation represent important properties of these polymers for 3D cell culture applications. Continued diversification of their versatile glycan chemistry, new bio-synthetic sourcing strategies and elucidation of new cell-specific properties are attractive to expand the polysaccharide polymer utility for cell culture needs. Many 3D cell culture priorities are addressed with the portfolio of polysaccharide materials available and under development. This review provides a critical analysis of their properties, capabilities and challenges in 3D cell culture applications.
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Affiliation(s)
- Dorina Diekjürgen
- Department of Pharmaceutics and Pharmaceutical Chemistry, University of Utah, Salt Lake City, UT, 84112-5820, USA
| | - David W Grainger
- Department of Pharmaceutics and Pharmaceutical Chemistry, University of Utah, Salt Lake City, UT, 84112-5820, USA; Department of Bioengineering, University of Utah, Salt Lake City, UT, 84112-5820, USA.
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