1
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Chen X, Zhu L, Zhang H, Wu G, Cheng L, Zhang Y. A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38920118 DOI: 10.1080/10408398.2024.2370487] [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: 06/27/2024]
Abstract
As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals.
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Affiliation(s)
- Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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2
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Shewry PR, Prins A, Kosik O, Lovegrove A. Challenges to Increasing Dietary Fiber in White Flour and Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13513-13522. [PMID: 38834187 PMCID: PMC11191685 DOI: 10.1021/acs.jafc.4c02056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 06/06/2024]
Abstract
Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grain-utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.
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Affiliation(s)
| | - Anneke Prins
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, U.K.
| | - Ondrej Kosik
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, U.K.
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3
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Cyran MR, Snochowska KK, Potrzebowski MJ, Kaźmierski S, Azadi P, Heiss C, Tan L, Ndukwe I, Bonikowski R. Xylan-cellulose core structure of oat water-extractable β-glucan macromolecule: Insight into interactions and organization of the cell wall complex. Carbohydr Polym 2024; 324:121522. [PMID: 37985101 DOI: 10.1016/j.carbpol.2023.121522] [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: 08/26/2023] [Revised: 10/05/2023] [Accepted: 10/20/2023] [Indexed: 11/22/2023]
Abstract
Water-extractable β-glucan with high molar mass (HM) determines health benefits of oat food. Oat β-glucan was extracted by a standardized in vitro digestion method and co-existing water-extractable polysaccharide (WEP) fraction and its HM-arabinoxylan (HM-AX) subfraction were isolated to identify their highly acid-resistant subunit and investigate molecular interactions between constituent polymers. The WEP and HM-AX samples consisted of arabinoxylans (AXs) (74 and 76 %, respectively), however, cellulose constituted the secondary component (6.6 and 12.8 %, respectively). Multi-detection HPSEC along with specific enzymatic hydrolysis of AXs revealed the presence of the HM-xylan domain (16 and 34 %, respectively) built of numerous single- and multi-component populations with random coil and rod-like conformations, which were embedded in a xylan matrix with spherical conformation and controlled the macromolecular shape. Unlike single-component populations, the multi-component ones were resistant to hydrolytic action of AX-hydrolyzing enzymes and represented the subunits that anchor matrix polysaccharides onto cellulose surface. These results indicate that water-extractable β-glucan macromolecule comprises as integral element a cellulose core with two linking populations, HM-xylan and low molar mass glucomannan, which are surrounded by a feruloylated AX-arabinan-arabinogalactan composite and next laminated by β-glucan matrix. The stiff cellulose-xylan backbone is the basis of HM β-glucan organization, controlled by its cellulose-like segments.
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Affiliation(s)
- Małgorzata R Cyran
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland.
| | - Krzysztofa K Snochowska
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland
| | - Marek J Potrzebowski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Sławomir Kaźmierski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Parastoo Azadi
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Christian Heiss
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Li Tan
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Ikenna Ndukwe
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America
| | - Radosław Bonikowski
- Lodz University of Technology, Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Stefanowskiego 4/10, 90-924 Lodz, Poland.
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4
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Ishida K, Ohba Y, Yoshimi Y, Wilson LFL, Echevarría-Poza A, Yu L, Iwai H, Dupree P. Differing structures of galactoglucomannan in eudicots and non-eudicot angiosperms. PLoS One 2023; 18:e0289581. [PMID: 38127933 PMCID: PMC10735049 DOI: 10.1371/journal.pone.0289581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/27/2023] [Indexed: 12/23/2023] Open
Abstract
The structures of cell wall mannan hemicelluloses have changed during plant evolution. Recently, a new structure called β-galactoglucomannan (β-GGM) was discovered in eudicot plants. This galactoglucomannan has β-(1,2)-Gal-α-(1,6)-Gal disaccharide branches on some mannosyl residues of the strictly alternating Glc-Man backbone. Studies in Arabidopsis revealed β-GGM is related in structure, biosynthesis and function to xyloglucan. However, when and how plants acquired β-GGM remains elusive. Here, we studied mannan structures in many sister groups of eudicots. All glucomannan structures were distinct from β-GGM. In addition, we searched for candidate mannan β-galactosyltransferases (MBGT) in non-eudicot angiosperms. Candidate AtMBGT1 orthologues from rice (OsGT47A-VII) and Amborella (AtrGT47A-VII) did not show MBGT activity in vivo. However, the AtMBGT1 orthologue from rice showed MUR3-like xyloglucan galactosyltransferase activity in complementation analysis using Arabidopsis. Further, reverse genetic analysis revealed that the enzyme (OsGT47A-VII) contributes to proper root growth in rice. Together, gene duplication and diversification of GT47A-VII in eudicot evolution may have been involved in the acquisition of mannan β-galactosyltransferase activity. Our results indicate that β-GGM is likely to be a eudicot-specific mannan.
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Affiliation(s)
- Konan Ishida
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Yusuke Ohba
- Graduate School of Life and Environmental Science, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Yoshihisa Yoshimi
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Louis F. L. Wilson
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Alberto Echevarría-Poza
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Li Yu
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
| | - Hiroaki Iwai
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Paul Dupree
- Department of Biochemistry, University of Cambridge, Hopkins Building, The Downing Site, Tennis Court Road, Cambridge, United Kingdom
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5
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Reidzane S, Gramatina I, Galoburda R, Komasilovs V, Zacepins A, Bljahhina A, Kince T, Traksmaa A, Klava D. Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. Foods 2022; 12:foods12010155. [PMID: 36613370 PMCID: PMC9818821 DOI: 10.3390/foods12010155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022] Open
Abstract
The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.
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Affiliation(s)
- Sanita Reidzane
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
- Correspondence:
| | - Ilze Gramatina
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Ruta Galoburda
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Vitalijs Komasilovs
- Faculty of Information Technologies, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, Latvia
| | - Aleksejs Zacepins
- Faculty of Information Technologies, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, Latvia
| | - Anastassia Bljahhina
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Tatjana Kince
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Anna Traksmaa
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618 Tallinn, Estonia
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Dace Klava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
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6
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2019-2020. MASS SPECTROMETRY REVIEWS 2022:e21806. [PMID: 36468275 DOI: 10.1002/mas.21806] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This review is the tenth update of the original article published in 1999 on the application of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2020. Also included are papers that describe methods appropriate to analysis by MALDI, such as sample preparation techniques, even though the ionization method is not MALDI. The review is basically divided into three sections: (1) general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, quantification and the use of arrays. (2) Applications to various structural types such as oligo- and polysaccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals, and (3) other areas such as medicine, industrial processes and glycan synthesis where MALDI is extensively used. Much of the material relating to applications is presented in tabular form. The reported work shows increasing use of incorporation of new techniques such as ion mobility and the enormous impact that MALDI imaging is having. MALDI, although invented nearly 40 years ago is still an ideal technique for carbohydrate analysis and advancements in the technique and range of applications show little sign of diminishing.
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Affiliation(s)
- David J Harvey
- Nuffield Department of Medicine, Target Discovery Institute, University of Oxford, Oxford, UK
- Department of Chemistry, University of Oxford, Oxford, Oxfordshire, United Kingdom
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7
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Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydr Polym 2022; 298:120074. [DOI: 10.1016/j.carbpol.2022.120074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/18/2022]
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8
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De Man WL, Chandran CV, Wouters AGB, Radhakrishnan S, Martens JA, Breynaert E, Delcour JA. Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State 13C MAS NMR Spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10604-10610. [PMID: 35977412 DOI: 10.1021/acs.jafc.2c04087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
To enable its structural characterization by nuclear magnetic resonance (NMR) spectroscopy, the native structure of cereal water-unextractable arabinoxylan (WU-AX) is typically disrupted by alkali or enzymatic treatments. Here, WU-AX in the wheat flour unextractable cell wall material (UCWM) containing 40.9% ± 1.5 arabinoxylan with an arabinose-to-xylose ratio of 0.62 ± 0.04 was characterized by high-resolution solid-state NMR without disrupting its native structure. Hydration of the UCWM (1.7 mg H2O/mg UCWM) in combination with specific optimizations in the NMR methodology enabled analysis by solid-state 13C NMR with magic angle spinning and 1H high-power decoupling (13C HPDEC MAS NMR) which provided sufficiently high resolution to allow for carbon atom assignments. Spectral resonances of C-1 from arabinose and xylose residues of WU-AX were here assigned to the solid state. The proportions of un-, mono-, and di-substituted xyloses were 59.2, 19.5, and 21.2%, respectively. 13C HPDEC MAS NMR showed the presence of solid-state fractions with different mobilities in the UCWM. This study presents the first solid-state NMR spectrum of wheat WU-AX with sufficient resolution to enable assignment without prior WU-AX solubilization.
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Affiliation(s)
- Wannes L De Man
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
| | - C Vinod Chandran
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
| | - Sambhu Radhakrishnan
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Johan A Martens
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Eric Breynaert
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
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9
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Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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10
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Structure of heteroxylans from vitreous and floury endosperms of maize grain and impact on the enzymatic degradation. Carbohydr Polym 2022; 278:118942. [PMID: 34973760 DOI: 10.1016/j.carbpol.2021.118942] [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: 07/20/2021] [Revised: 11/24/2021] [Accepted: 11/24/2021] [Indexed: 11/20/2022]
Abstract
Heteroxylans (HX) from vitreous and floury parts of maize endosperm were isolated. Structural analysis showed a xylan backbone with few unsubstituted xylose residues (<9%) demonstrating the high content in side chains in both fractions. HX from floury endosperm contained more arabinose and galactose than vitreous HX. The mono-substitution rate was 15% higher in the vitreous endosperm HX. Similar amounts of uronic acids were present in both fractions (~7% DM). Galactose in the floury endosperm HX was present exclusively in terminal position. A xylanase preparation solubilized more material from floury (40.5%) than from vitreous endosperm cell walls (15%). This could be a consequence of the structural differences between the two fractions and/or of the impact of structure on the interaction abilities of these fractions with other cell wall polysaccharides. Our study advances the understanding of cell wall polysaccharides in maize endosperm and their role in enzymatic susceptibility of maize grain.
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11
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Lin HY, Ni CK. Structural Determination of Polysaccharides Lichenin Using Logically Derived Sequence Tandem Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2022; 33:335-346. [PMID: 34965721 DOI: 10.1021/jasms.1c00325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A new mass spectrometry method, logically derived sequence (LODES) tandem mass spectrometry (MSn), was applied to determine the primary structure of polysaccharide lichenin. Conventional polysaccharide structural analysis requires complex processes, including derivation, permethylation, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry. Many of these processes can be replaced by LODES/MSn. In this new method, polysaccharides are hydrolyzed into monosaccharides, disaccharides, and oligosaccharides, and structures of these molecules are determined using LODES/MSn. The application of LODES/MSn for determination of primary structure of polysaccharide lichenin was demonstrated. The repeating unit of lichenin was determined to be An-Bn, where A represents β-Glc-(1 → 4)-β-Glc-(1 → 4)-β-Glc-(1 → 3)-Glc, B represents β-Glc-(1 → 4)-β-Glc-(1 → 4)-β-Glc-(1 → 4)-β-Glc-(1 → 3)-Glc, n is an integral, and n ≥ 2 exists but n = 1 cannot be excluded. LODES/MSn, which substantially reduces the time, effort, and sample quantity necessary for structural determination of oligosaccharides, is a powerful tool for polysaccharide primary structural determination.
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Affiliation(s)
- Hou-Yu Lin
- Institute of Atomic and Molecular Sciences, Academia Sinica, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan
| | - Chi-Kung Ni
- Institute of Atomic and Molecular Sciences, Academia Sinica, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan
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12
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Vangsøe CT, Bonnin E, Joseph-Aime M, Saulnier L, Neugnot-Roux V, Bach Knudsen KE. Improving the digestibility of cereal fractions of wheat, maize, and rice by a carbohydrase complex rich in xylanases and arabinofuranosidases: an in vitro digestion study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1910-1919. [PMID: 32895949 DOI: 10.1002/jsfa.10806] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 08/25/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Cereal co-products rich in dietary fibres are increasingly used in animal feed. The high fibre content decreases the digestibility and reduces the nutrient and energy availability, resulting in lower nutritive value. Therefore, this study investigated the ability of two carbohydrase complexes to solubilize cell-wall polysaccharides, in particular arabinoxylan (AX), from different cereal fractions of wheat, maize, and rice using an in vitro digestion model of the pig gastric and small intestinal digestive system. The first complex (NSPase 1) was rich in cell-wall-degrading enzymes, whereas the second complex (NSPase 2) was additionally enriched with xylanases and arabinofuranosidases. The extent of solubilization of insoluble cell-wall polysaccharides after in vitro digestion was evaluated with gas-liquid chromatography and an enzymatic fingerprint of the AX oligosaccharides was obtained with high-performance anion-exchange chromatography with pulsed amperometric detection. RESULTS The addition of carbohydrase increased the digestibility of dry matter and solubilized AX in particular, with the greatest effect in wheat fractions and less effect in maize and rice fractions. The solubilization of AX (expressed as xylose release) ranged from 6% to 41%, and there was an increased effect when enriching with xylanases and arabinofuranosidases in wheat aleurone and bran of 19% and 14% respectively. The enzymatic fingerprint of AX oligosaccharides revealed several non-final hydrolysis products of the enzymes applied, indicating that the hydrolysis of AX was not completed during in vitro digestion. CONCLUSION These results indicate that the addition of a carbohydrase complex can introduce structural alterations under in vitro digestion conditions, and that enrichment with additional xylanases and arabinofuranosidases can boost this effect in wheat, maize, and rice. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Estelle Bonnin
- INRAE, UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Maud Joseph-Aime
- INRAE, UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Luc Saulnier
- INRAE, UR1268 Biopolymers Interactions Assemblies, Nantes, France
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13
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Verhertbruggen Y, Bouder A, Vigouroux J, Alvarado C, Geairon A, Guillon F, Wilkinson MD, Stritt F, Pauly M, Lee MY, Mortimer JC, Scheller HV, Mitchell RAC, Voiniciuc C, Saulnier L, Chateigner-Boutin AL. The TaCslA12 gene expressed in the wheat grain endosperm synthesizes wheat-like mannan when expressed in yeast and Arabidopsis. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 302:110693. [PMID: 33288007 DOI: 10.1016/j.plantsci.2020.110693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/24/2020] [Accepted: 09/26/2020] [Indexed: 06/12/2023]
Abstract
Mannan is a class of cell wall polysaccharides widespread in the plant kingdom. Mannan structure and properties vary according to species and organ. The cell walls of cereal grains have been extensively studied due to their role in cereal processing and to their beneficial effect on human health as dietary fiber. Recently, we showed that mannan in wheat (Triticum aestivum) grain endosperm has a linear structure of β-1,4-linked mannose residues. The aim of this work was to study the biosynthesis and function of wheat grain mannan. We showed that mannan is deposited in the endosperm early during grain development, and we identified candidate mannan biosynthetic genes expressed in the endosperm. The functional study in wheat was unsuccessful therefore our best candidate genes were expressed in heterologous systems. The endosperm-specificTaCslA12 gene expressed in Pichia pastoris and in an Arabidopsis thaliana mutant depleted in glucomannan led to the production of wheat-like linear mannan lacking glucose residues and with moderate acetylation. Therefore, this gene encodes a mannan synthase and is likely responsible for the synthesis of wheat endosperm mannan.
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Affiliation(s)
| | | | | | | | | | | | - Mark D Wilkinson
- Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JK, UK
| | - Fabian Stritt
- Institute for Plant Cell Biology and Biotechnology, Heinrich Heine University Düsseldorf, 40225 Düsseldorf, Germany
| | - Markus Pauly
- Institute for Plant Cell Biology and Biotechnology, Heinrich Heine University Düsseldorf, 40225 Düsseldorf, Germany
| | - Mi Yeon Lee
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Jenny C Mortimer
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Henrik V Scheller
- Joint BioEnergy Institute, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA; Department of Plant and Microbial Biology, University of California, Berkeley, CA 94720, USA
| | | | - Cătălin Voiniciuc
- Institute for Plant Cell Biology and Biotechnology, Heinrich Heine University Düsseldorf, 40225 Düsseldorf, Germany; Independent Junior Research Group-Designer Glycans, Leibniz Institute of Plant Biochemistry, 06120 Halle (Saale), Germany
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