1
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Szymańska-Chargot M, Pękala P, Myśliwiec D, Cieśla J, Pieczywek PM, Siemińska-Kuczer A, Zdunek A. A study of the properties of hemicelluloses adsorbed onto microfibrillar cellulose isolated from apple parenchyma. Food Chem 2024; 430:137116. [PMID: 37566981 DOI: 10.1016/j.foodchem.2023.137116] [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: 04/07/2023] [Revised: 07/27/2023] [Accepted: 08/06/2023] [Indexed: 08/13/2023]
Abstract
Binding assays of commercially available hemicelluloses and pectins, and microfibrillar cellulose isolated form apple parenchyma were prepared. Initial studies showed that among all of the non-cellulosic polysaccharides examined, only the hemicelluloses (xyloglucan, xylan, glucomannan, ß-d-glucan) showed the ability to adsorb to microfibrillar cellulose. Among several adsorption models tested, the best fit was obtained for the Redlich-Peterson isotherm. Moreover, the linear vs. the branched structure and the size of the hemicelluloses have an influence over the extent of the adsorption to cellulose. The Fourier Transform Infrared and Raman spectra showed that a rather weak interaction took place between the hemicelluloses and cellulose. Also, the differential scanning calorimetry and the light scattering method results showed that after adsorption, cellulose has less mobility. Moreover, the mechanical properties of cellulose films changed after the addition of the chosen hemicelluloses and the films became less elastic but more resistant to a breaking force.
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Affiliation(s)
| | - Patrycja Pękala
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | | | - Jolanta Cieśla
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Anna Siemińska-Kuczer
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
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2
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Chen A, Liu Y, Zhang T, Xiao Y, Xu X, Xu Z, Xu H. Chain conformation, mucoadhesive properties of fucoidan in the gastrointestinal tract and its effects on the gut microbiota. Carbohydr Polym 2023; 304:120460. [PMID: 36641186 DOI: 10.1016/j.carbpol.2022.120460] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
Fucoidans are valuable marine polysaccharides with various bioactivities and physicochemical properties. However, its digestive properties, mucoadhesive properties, and bioactivity in the gastrointestinal tract are still unclear. In this study, simulated digestion, fecal fermentation in vitro, and rheology models were utilized to investigate the chain conformation, influence on gut microbiota, and mucin adhesive properties of fucoidan from the sea cucumber Thelenota ananas (Ta-FUC). The results showed that Ta-FUC was nondigestible with a temporary decrease in molecular weight in gastric conditions, accompanied by the chain conformation becoming more flexible. Moreover, Ta-FUC exhibited strong mucin adhesive function in the simulated intestinal environment, with supramolecular disulfide, hydrogen, and hydrophobic interactions in order of intensity. During fermentation, Ta-FUC was degraded by the intestinal flora to produce various short-chain fatty acids and promoted the relative abundance of Bacteroidota and Firmicutes, reducing the proportion of Proteobacteria. Therefore, these results indicate that Ta-FUC could be a potential prebiotic and ingredient for developing targeted delivery systems in the functional food and pharmaceutical industries.
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Affiliation(s)
- Aijun Chen
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China
| | - Yatong Liu
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China
| | - Tao Zhang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Yu Xiao
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China
| | - Xiaoqi Xu
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China; Baolingbao Biology Co. Ltd., Dezhou 251200, PR China.
| | - Zheng Xu
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China
| | - Hong Xu
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, PR China
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3
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Laitinen M, Mäkelä-Salmi N, Maina NH. Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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4
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Miehle E, Haas M, Bader-Mittermaier S, Eisner P. The role of hydration properties of soluble dietary fibers on glucose diffusion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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5
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Nguyen TTL, Flanagan BM, Tao K, Ni D, Gidley MJ, Fox GP, Gilbert RG. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chem 2022; 372:131291. [PMID: 34638062 DOI: 10.1016/j.foodchem.2021.131291] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 09/11/2021] [Accepted: 09/29/2021] [Indexed: 11/04/2022]
Abstract
White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular size and starch digestibility were investigated. The levels of β-glucan were reduced by 16% after cooking, due to the loss of β-glucan into the cooking water. Both the noodle-making process and cooking increased the solubility of β-glucan but did not change its average molecular size. Digestion profiles show that β-glucan in wholemeal oat flour did not change starch digestion rates compared with isolated starch, but reduced the starch digestion rate of oat-fortified wheat noodles compared to the control (wheat noodles). Confocal laser scanning microscopy suggests that interaction between β-glucan and protein contributes to the starch-protein matrix and changes noodle microstructure, and thus alters their digestibility.
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Affiliation(s)
- Thoa T L Nguyen
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia; Faculty of Chemical Engineering, University of Science and Technology, The University of Danang, Danang 50000, Viet Nam
| | - Bernadine M Flanagan
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Keyu Tao
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Dongdong Ni
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Michael J Gidley
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia; Department of Food Science and Technology, University of California Davis, CA 95616, USA
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia.
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6
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Effect of Physicochemical Properties of Carboxymethyl Cellulose on Diffusion of Glucose. Nutrients 2021; 13:nu13051398. [PMID: 33919341 PMCID: PMC8143308 DOI: 10.3390/nu13051398] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/15/2021] [Accepted: 04/19/2021] [Indexed: 01/02/2023] Open
Abstract
Soluble dietary fibers (SDF) are known to reduce the post-prandial plasma glucose levels. However, the detailed mechanisms of this reduced glucose release in the human gut still remain unclear. The aim of our study was to systematically investigate the effect of different types of SDF on glucose release in an in vitro model as a prerequisite for the selection of fibers suitable for application in humans. Three types of carboxymethyl cellulose (CMC) were used to investigate the correlations between fiber concentration, molecular weight (MW), and viscosity on diffusion of glucose using a side-by-side system. CMC solutions below the coil overlap (c*) influenced the glucose diffusivity only marginally, whereas at concentrations above c* the diffusion of glucose was significantly decreased. Solutions of lower MW exhibited a lower viscosity with lower glucose diffusion compared to solutions with higher MW CMC, attributed to the higher density of the solutions. All CMC solutions showed a systematic positive deviation from Stokes-Einstein behavior indicating a greater rise in viscosity than reduction in diffusion. Therefore, our results pave the way for a new approach for assessing glucose diffusion in solutions comprising dietary fibers and may contribute to further elucidating the mechanisms of post-prandial plasma glucose level reduction.
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7
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Zhai H, Gunness P, Gidley MJ. Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis. Carbohydr Polym 2021; 255:117491. [PMID: 33436251 DOI: 10.1016/j.carbpol.2020.117491] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 11/23/2020] [Accepted: 12/05/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the influence of food polysaccharides from different sources on microstructural and rheological properties, and in vitro lipolysis of oil-in-water emulsions of canola oil stabilised by whey protein isolate. The polysaccharides used were β-glucan (BG) from oat, arabinoxylan (AX) from wheat, and pectin (PTN) from apple. All polysaccharides added at 1 % w/v increased the viscosity of emulsions and promoted flocculation but with different mechanisms, BG and AX by depletion flocculation and PTN by bridging flocculation. Depletion flocculation was associated with an increase in viscosity of BG or AX-stabilised emulsions compared with BG/AX alone, whereas bridging flocculation with PTN caused a decrease in viscosity. All three polysaccharides reduced lipid digestion rate and extent, but the bridging flocculation induced by PTN had the greatest effect. This study has implications for better understanding the influence of carbohydrate polymers from cereals and fruits on lipid digestibility.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia; Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Purnima Gunness
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia.
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8
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Ahmad R, Srivastava S, Ghosh S, Khare SK. Phytochemical delivery through nanocarriers: a review. Colloids Surf B Biointerfaces 2021; 197:111389. [PMID: 33075659 DOI: 10.1016/j.colsurfb.2020.111389] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/17/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
In recent times, phytochemicals encapsulated or conjugated with nanocarriers for delivery to the specific sites have gained considerable research interest. Phytochemicals are mostly plant secondary metabolites which reported to be beneficial for human health and in disease theraphy. However, these compound are large size and polar nature of these compounds, make it difficult to cross the blood-brain barrier (BBB), endothelial lining of blood vessels, gastrointestinal tract and mucosa. Moreover, they are enzymatically degraded in the gastrointestinal tract. Therefore, encapsulation or conjugation of these compounds with nanocrriers could be an alternate way to enhance their bioefficacy by influencing their gastrointestinal stability, rate of absorption and dispersion. This review presents an overview of nanocarriers alternatives which improves therapeutic value and avoid toxicity, by releasing bioactive compounds specifically at target tissues with enhanced stability and bioavailability. Future investigations may emphasize on deciphering the structural changes in nanocarriers during digestion and absorption, the difference between in-vitro and in-vivo digestion simulations, and impact of nanocarriers on the metabolism of phytochemicals.
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Affiliation(s)
- Razi Ahmad
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Sukriti Srivastava
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Shubhrima Ghosh
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India
| | - Sunil Kumar Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, 110016, India.
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9
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Gong L, Feng D, Wang T, Ren Y, Liu Y, Wang J. Inhibitors of α-amylase and α-glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia. Food Sci Nutr 2020; 8:6320-6337. [PMID: 33312519 PMCID: PMC7723208 DOI: 10.1002/fsn3.1987] [Citation(s) in RCA: 119] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/01/2020] [Accepted: 10/16/2020] [Indexed: 01/04/2023] Open
Abstract
The strategy of reducing carbohydrate digestibility by controlling the activity of two hydrolyzing enzymes (α-amylase and α-glucosidase) to control postprandial hyperglycemia is considered as a viable prophylactic treatment of type 2 diabetes mellitus (T2DM). Thus, the consumption of foods rich in hydrolyzing enzyme inhibitors is recommended for diet therapy of diabetes. Whole cereal products have gained increasing interests for plasma glucose-reducing effects. However, the mechanisms for whole cereal benefits in relation to T2DM are not yet fully understood, but most likely involve bioactive components. Cereal-derived phenolic compounds, peptides, nonstarch polysaccharides, and lipids have been shown to inhibit α-amylase and α-glucosidase activities. These hydrolyzing enzyme inhibitors seem to make whole cereals become nutritional strategies in managing postmeal glucose for T2DM. This review presents an updated overview on the effects provided by cereal-derived ingredients on carbohydrate digestibility. It suggests that there is some evidence for whole cereal intake to be beneficial in amelioration of T2DM through inhibiting α-glucosidase and α-amylase activities.
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Affiliation(s)
- Lingxiao Gong
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Danning Feng
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Tianxi Wang
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Yuqing Ren
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Yingli Liu
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
| | - Jing Wang
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU)BeijingChina
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10
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Barley β-glucan effects on emulsification and in vitro lipolysis of canola oil are modulated by molecular size, mixing method, and emulsifier type. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105643] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Mejía SMV, de Francisco A, Bohrer B. A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application. Crit Rev Food Sci Nutr 2020; 60:3693-3704. [DOI: 10.1080/10408398.2019.1706444] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Sandra Milena Vásquez Mejía
- Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia
| | - Alicia de Francisco
- Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil
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12
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Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals. Biotechnol Adv 2020; 38:107287. [DOI: 10.1016/j.biotechadv.2018.08.004] [Citation(s) in RCA: 106] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/02/2018] [Accepted: 08/03/2018] [Indexed: 01/21/2023]
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13
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Chang J, Li W, Liu Q, Zhou Y, Chen X, Lyu Q, Liu G. Preparation, properties, and structural characterization of β-glucan/pullulan blend films. Int J Biol Macromol 2019; 140:1269-1276. [PMID: 31470054 DOI: 10.1016/j.ijbiomac.2019.08.208] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 08/18/2019] [Accepted: 08/23/2019] [Indexed: 11/29/2022]
Abstract
This study investigates the physico-mechanical and structural properties of β-glucan (BG)/pullulan (PUL) composite edible films successfully prepared with 0-0.3 g of BG. Results demonstrated that BG addition significantly increases the elongation at break (p < 0.05), tensile strength, and water dissolution time of the resulting films. The transparency of the 0.2PUL:0.1BG film and the oxygen barrier property of the 0.15PUL:0.15BG film decreased remarkably compared with those of the plain films (0.3PUL:0BG and 0PUL:0.3BG) and other composite films (p < 0.05). FTIR indicated hydrogen bonding interactions between PUL and BG molecules, and microstructural observations showed that aggregated BG is homogeneously dispersed in the PUL continuous matrix. Among the films tested, the thermal stability of the 0.15PUL:0.15BG film was the best. A PUL:BG mixing ratio of 0.15:0.15 is thus suggested to provide the best film properties. This research offers an alternative method to improve PUL-based edible films.
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Affiliation(s)
- Jinyu Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wanrong Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qin Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - You Zhou
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuan Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Gang Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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14
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Chakraborty P, Witt T, Harris D, Ashton J, Stokes JR, Smyth HE. Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Res Int 2019; 120:62-72. [PMID: 31000279 DOI: 10.1016/j.foodres.2019.01.070] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 01/15/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
Abstract
Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Consequently, designing wholegrain-fortified beverages with sufficient fibre-content to make health related fibre claims is a major challenge in the food manufacturing industry. This work aims to take a systematic approach in identifying the texture/mouthfeel related sensory impact and interaction between two commercial oat fibre ingredients (Oatwell28XF® and Milled Oats) when added to a model beverage system. Eighteen samples were prepared containing either or both the ingredients, at varying levels, and were assessed by a trained panel using conventional sensory descriptive techniques. The results indicate that the two different oat bran fibres produced distinct mouthfeel perceptions which could be attributed to the varying soluble and insoluble fibre content of the samples. Insoluble dietary fibre concentrations above 2% (w/w) resulted in particle-related sensory properties chalkiness, dryness and particle perception, which dominated the overall mouthfeel and textural sensory perception of the samples. Samples with predominantly soluble β-glucan, resulted in perceptions of smoothness, sliminess and stickiness residue, while thickness, mouthcoating and cloying sensations were driven by total fibre concentration, irrespective of fibre solubility. This work provides a solid foundation for food manufacturers aiming to rationally design and develop nutritionally superior fibre-fortified beverages and is relevant to fibre content concentrations required for labelling/nutrition claims for consumer products in many developed nations.
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Affiliation(s)
- Piyali Chakraborty
- School of Chemical Engineering, University of Queensland, Brisbane, Qld 4067, Australia
| | - Torsten Witt
- School of Agricultural and Food Sciences, The University of Queensland, Brisbane, Qld 4067, Australia
| | - David Harris
- Sanitarium Development and Innovation, Cooranbong, NSW 2265, Australia
| | - John Ashton
- Sanitarium Development and Innovation, Cooranbong, NSW 2265, Australia
| | - Jason R Stokes
- School of Chemical Engineering, University of Queensland, Brisbane, Qld 4067, Australia
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Qld 4108, Australia.
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15
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Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan. Int J Biol Macromol 2019; 126:298-309. [DOI: 10.1016/j.ijbiomac.2018.12.165] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 12/16/2018] [Accepted: 12/18/2018] [Indexed: 12/13/2022]
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16
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Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2017.07.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Li Q, Liu R, Wu T, Zhang M. Aggregation and rheological behavior of soluble dietary fibers from wheat bran. Food Res Int 2017; 102:291-302. [PMID: 29195951 DOI: 10.1016/j.foodres.2017.09.064] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 08/10/2017] [Accepted: 09/22/2017] [Indexed: 01/12/2023]
Abstract
The present study assesses the aggregation behavior of wheat bran arabinoxylan-rich soluble dietary fiber (SDF) fractions with diverse molecular weight and substitution in order to provide useful information to prevent the formation of a block network. In the present work, dynamic and static light scattering, diffusing wave spectroscopy, small amplitude dynamic rheology, atomic force microscopy, and the water-holding and swelling capacities were evaluated to assess the SDF aggregation behavior induced by intrinsic and extrinsic factors. Furthermore, the rheological behavior was explained by the physically cross-linked or interpenetrating hydrocolloid network established during SDF self-aggregation, dependent on its molecular structure. The results indicated that the SDF fractions exhibiting a high molecular weight and a lower substitution degree and di-substituted ratio led to more significant aggregation due to the formation of disordered tangles coupled with a more solid-like behavior. The obtained information will prove useful for the development of more stable and compatible SDF fractions.
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Affiliation(s)
- Qian Li
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China
| | - Tao Wu
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China.
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18
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Repin N, Kay BA, Cui SW, Wright AJ, Duncan AM, Douglas Goff H. Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption. Food Funct 2017; 8:2142-2154. [PMID: 28581555 DOI: 10.1039/c7fo00331e] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This work examines the mechanisms involved in the attenuation of postprandial glycemic and insulinemic responses associated with soluble dietary fibre (SDF) consumption. The effect of SDF, including yellow mustard mucilage, soluble flaxseed gum and fenugreek gum on in vitro amylolysis and maltose transport was studied. Furthermore, a human clinical trial was conducted to investigate the effect of SDF consumption on postprandial glycemic and insulinemic responses and gastric emptying, as estimated based on the absorption of paracetamol. Participants (n = 15) at risk for type II diabetes consumed maltose syrup- and starch-based pudding treatments supplemented with each SDF, each at a concentration to match three times the apparent viscosity (18.54 mPa s at 60 s-1) equivalent to the European Food Safety Authority (2011) glycemia control health claim for cereal β-glucan, measured under simulated small intestinal conditions. The presence of each SDF delayed in vitro amylolysis to a similar extent, but had no effect on maltose transport. Generally, all SDF-containing treatments attenuated blood glucose and plasma insulin peak concentrations and plasma paracetamol 1 h incremental area under the curve values to a similar extent, relative to the controls, despite differences in the amounts at which each SDF was used (from 5.9 to 15.5 g). The postprandial attenuations were related to the ability of each SDF to modify digesta viscosity, perhaps through the delay of gastric emptying, as a delay of amylolysis and sugar transport under simulated upper intestinal conditions did not seem to have a substantial effect.
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Affiliation(s)
- Nikolay Repin
- University of Guelph, Department of Food Science, Guelph, ON, CanadaN1G 2W1. and Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Rd. W., Guelph, ON, Canada N1G 5C9
| | - Brittney A Kay
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Steve W Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Rd. W., Guelph, ON, Canada N1G 5C9
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - H Douglas Goff
- University of Guelph, Department of Food Science, Guelph, ON, CanadaN1G 2W1.
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Impact of food processing on rye product properties and their in vitro digestion. Eur J Nutr 2017; 57:1651-1666. [PMID: 28417207 PMCID: PMC5959992 DOI: 10.1007/s00394-017-1450-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 04/07/2017] [Indexed: 12/25/2022]
Abstract
Purpose Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Methods Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Results Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. Conclusions The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties.
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Veličković D, Saulnier L, Lhomme M, Damond A, Guillon F, Rogniaux H. Mass Spectrometric Imaging of Wheat (Triticum spp.) and Barley (Hordeum vulgare L.) Cultivars: Distribution of Major Cell Wall Polysaccharides According to Their Main Structural Features. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6249-56. [PMID: 27463368 DOI: 10.1021/acs.jafc.6b02047] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Arabinoxylans (AX) and (1→3),(1→4)-β-glucans (BG) are the main components of cereal cell walls and influence many aspects of their end uses. Important variations in the composition and structure of these polysaccharides have been reported among cereals and cultivars of a given species. In this work, the spatial distribution of AX and BG in the endosperm of mature grains was established for nine wheat varieties and eight barley varieties using enzymatically assisted mass spectrometry imaging (MSI). Important structural features of the AX and BG polymers that were previously shown to influence their physicochemical properties were assessed. Differences in the distribution of AX and BG structures were observed, both within the endosperm of a given cultivar and between wheat and barley cultivars. This study provides a unique picture of the structural heterogeneity of AX and BG polysaccharides at the scale of the whole endosperm in a series of wheat and barley cultivars. Thus, it can participate meaningfully in a strategy aiming at understanding the structure-function relationships of these two polymers.
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Affiliation(s)
- Dušan Veličković
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Luc Saulnier
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Margot Lhomme
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Aurélie Damond
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Fabienne Guillon
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
| | - Hélène Rogniaux
- INRA , UR1268 Biopolymers Interactions Assemblies, F-44316 Nantes, France
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Zhai H, Gunness P, Gidley MJ. Effects of cereal soluble dietary fibres on hydrolysis of p-nitrophenyl laurate by pancreatin. Food Funct 2016; 7:3382-9. [PMID: 27396488 DOI: 10.1039/c6fo00383d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The aim of this study was to investigate the effects of cereal soluble dietary fibres (SDFs), β-glucans (BG) from oat and barley as well as arabinoxylans (AX) from wheat and rye, on the lipolysis of p-nitrophenyl laurate (p-NP laurate). p-NP laurate emulsions were prepared in the presence of increasing concentrations of SDFs (0.1%, 1.0% and 1.5% w/v), and lipolysis of emulsions by pancreatic lipase, particle size distribution of the p-NP laurate droplets, and viscosity of emulsions with soluble dietary fibres were measured. It was found that with increasing viscosity of SDFs, the rate of lipolysis decreased while the initial droplet size of the emulsion increased. Rate coefficients were more consistently correlated with average droplet size than with viscosity, suggesting that SDFs inhibited lipolysis primarily by increasing the size of droplets through flocculation, thereby decreasing the available surface area for lipase action.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia.
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Gunness P, Flanagan BM, Mata JP, Gilbert EP, Gidley MJ. Molecular interactions of a model bile salt and porcine bile with (1,3:1,4)-β-glucans and arabinoxylans probed by 13C NMR and SAXS. Food Chem 2016; 197:676-85. [DOI: 10.1016/j.foodchem.2015.10.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 09/23/2015] [Accepted: 10/21/2015] [Indexed: 11/16/2022]
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Abstract
In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction between the mucin and alginate, the addition of alginate had a marked effect on the diffusion of 500 nm probe particles, which decreased as a function of increasing alginate concentration. Finally, we passed a protein stabilised emulsion through a simulation of oral, gastric and small intestinal digestion. We subsequently showed that the addition of 0.1% alginate to porcine intestinal mucus decreased the diffusion of fluorescently labelled lipid present in the emulsion digesta. This reduction may be sufficient to reduce problems associated with high rates of lipid absorption such as hyperlipidaemia. There are no specific interactions between alginate and intestinal mucus. Mucus rheology was hardly altered by small additions of alginate. Alginate freely diffused into mucus and reduced diffusion of 500 nm beads. Intestinal mucus permeability was decreased by a factor of two.
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Johansson DP, Lee I, Risérus U, Langton M, Landberg R. Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial. PLoS One 2015; 10:e0122241. [PMID: 25826373 PMCID: PMC4380355 DOI: 10.1371/journal.pone.0122241] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Accepted: 02/10/2015] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp bread, elected beneficial effects on appetite and postprandial insulin response, similarly as for other rye products. METHODS In a randomized cross-over trial, 23 healthy volunteers, aged 27-70 years, BMI 18-31.4 kg/m2, were served a standardized breakfast with unfermented whole grain rye crisp bread (uRCB), fermented whole grain rye crisp bread (RCB) or refined wheat crisp bread (WCB), Appetite was measured using a visual analogue scale (VAS) until 4 h after breakfast. Postprandial glucose and insulin were measured at 0-230 min. Breads were chemically characterized including macronutrients, energy, dietary fiber components, and amino acid composition, and microstructure was characterized with light microscopy. RESULTS Reported fullness was 16% higher (P<0.001), and hunger 11% and 12% lower (P<0.05) after ingestion of uRCB and RCB, respectively, compared with WCB. Postprandial glucose response did not differ significantly between treatments. Postprandial insulin was 10% lower (P<0.007) between 0-120 min but not significantly lower between 0-230 min for RCB compared with WCB. uRCB induced 13% (P<0.002) and 17% (P<0.001) lower postprandial insulin response between 0-230 min compared with RCB and WCB respectively. CONCLUSION Whole grain rye crisp bread induces higher satiety and lower insulin response compared with refined wheat crisp bread. Microstructural characteristics, dietary fiber content and composition are probable contributors to the increased satiety after ingestion of rye crisp breads. Higher insulin secretion after ingestion of RCB and WCB compared with uRCB may be due to differences in fiber content and composition, and higher availability of insulinogenic branched chain amino acids. TRIAL REGISTRATION ClinicalTrials.gov NCT02011217.
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Affiliation(s)
- Daniel P Johansson
- Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- * E-mail:
| | - Isabella Lee
- Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
| | - Ulf Risérus
- Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden
| | - Maud Langton
- Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
| | - Rikard Landberg
- Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden
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Mikkelsen D, Flanagan BM, Wilson SM, Bacic A, Gidley MJ. Interactions of arabinoxylan and (1,3)(1,4)-β-glucan with cellulose networks. Biomacromolecules 2015; 16:1232-9. [PMID: 25756836 DOI: 10.1021/acs.biomac.5b00009] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
To identify interactions of relevance to the structure and properties of the primary cell walls of cereals and grasses, we used arabinoxylan and (1,3)(1,4)-β-glucan, major polymers in cereal/grass primary cell walls, to construct composites with cellulose produced by Gluconacetobacter xylinus. Both polymers associated prolifically with cellulose without becoming rigid or altering the nature or extent of cellulose crystallinity. Mechanical properties were modestly affected compared with xyloglucan or pectin (characteristic components of nongrass primary cell walls) composites with cellulose. In situ depletion of arabinoxylan arabinose side chains within preformed cellulose composites resulted in phase separation, with only limited enhancement of xylan-cellulose interactions. These results suggest that arabinoxylan and (1 → 3)(1 → 4)-β-d-glucan are not functional homologues for either xyloglucan or pectin in the way they interact with cellulose networks. Association of cell-wall polymers with cellulose driven by entropic amelioration of high energy cellulose/water interfaces should be considered as a third type of interaction within cellulose-based cell walls, in addition to molecular binding (enthalpic driving force) exhibited by, for example, xyloglucans or mannans, and interpenetrating networks based on, for example, pectins.
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Affiliation(s)
- Deirdre Mikkelsen
- †The University of Queensland, ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Queensland 4072, Australia
| | - Bernadine M Flanagan
- †The University of Queensland, ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Queensland 4072, Australia
| | - Sarah M Wilson
- ‡The University of Melbourne, ARC Centre of Excellence in Plant Cell Walls, School of Botany and Bio21 Molecular Science and Biotechnology Institute, Melbourne, Victoria 3010, Australia
| | - Antony Bacic
- ‡The University of Melbourne, ARC Centre of Excellence in Plant Cell Walls, School of Botany and Bio21 Molecular Science and Biotechnology Institute, Melbourne, Victoria 3010, Australia
| | - Michael J Gidley
- †The University of Queensland, ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Queensland 4072, Australia
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Ying R, Saulnier L, Bouchet B, Barron C, Ji S, Rondeau-Mouro C. Multiscale characterization of arabinoxylan and β-glucan composite films. Carbohydr Polym 2015; 122:248-54. [PMID: 25817666 DOI: 10.1016/j.carbpol.2015.01.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 10/16/2014] [Accepted: 01/02/2015] [Indexed: 11/29/2022]
Abstract
Composite films made with Arabinoxylans (AXs) (with high, middle and low level of substitution by arabinose) and (1 → 3)(1 → 4)-β-D-glucans (BGs) extracted from cereal cell walls have been prepared and analyzed using microscopy (SEM and LSCFM), DSC, mechanical tests and TD-NMR spectroscopy. The objectives were to correlate molecular and physico-chemical properties of films with mechanical and hydration properties of wheat cell walls. A phase separation phenomenon was observed for films made with highly substituted AXs and BGs at a ratio AX/BG of 60/40. This phase separation was correlated with lower dipolar interactions between polysaccharide chains and a decrease of ultimate strain and stress of films. Highly substituted AX and BG composite films exhibited very weak mechanical properties in agreement with weaker interactions between the polymer chains. This effect was supported by NMR results showing that interactions between AXs and BGs decreased with increased substitution of AXs in composite films. Lower dipolar interactions between polysaccharides favored the water mobility in relation with a higher specific surface area of polysaccharides in films but also higher distances between polysaccharide chains so larger nanopores in composite films made within highly substituted AXs. These multiscale characterizations agreed with the structural changes observed in wheat grain during its development.
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Affiliation(s)
- Ruifeng Ying
- College of Light Industry of Science and Engineering, Nanjing Forest University, Nanjing 210037, PR China; UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 Nantes, France
| | - Luc Saulnier
- UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 Nantes, France
| | - Brigitte Bouchet
- UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 Nantes, France
| | - Cécile Barron
- Unité mixte de Recherches Ingénierie des Agropolymères et Technologies Emergentes, INRA-ENSAM-UMII-CIRAD, 2 place Viala, 34060 Montpellier, France
| | - Sujie Ji
- College of Light Industry of Science and Engineering, Nanjing Forest University, Nanjing 210037, PR China
| | - Corinne Rondeau-Mouro
- UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 Nantes, France; Irstea, UR TERE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France.
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A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.06.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Pethrick RA, Song M. Dielectric studies of amylose, amylopectin and amylose–stearic acid complexes. Carbohydr Polym 2013; 92:1530-8. [DOI: 10.1016/j.carbpol.2012.09.047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 08/20/2012] [Accepted: 09/24/2012] [Indexed: 11/25/2022]
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30
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Gunness P, Flanagan BM, Shelat K, Gilbert RG, Gidley MJ. Kinetic analysis of bile salt passage across a dialysis membrane in the presence of cereal soluble dietary fibre polymers. Food Chem 2012; 134:2007-13. [DOI: 10.1016/j.foodchem.2012.03.131] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 03/16/2012] [Accepted: 03/29/2012] [Indexed: 11/30/2022]
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