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Soriente A, Zuppardi F, Duraccio D, d'Ayala GG, Razzaq HAA, Corsaro MM, Casillo A, Ambrosio L, Raucci MG. Barley β-glucan bioactive films: Promising eco-friendly materials for wound healing. Int J Biol Macromol 2024; 278:134434. [PMID: 39098670 DOI: 10.1016/j.ijbiomac.2024.134434] [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: 03/27/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/06/2024]
Abstract
Mixtures containing β-glucans were extracted from barley, under both mild and high alkaline conditions, to prepare biodegradable films (MA and HA, respectively), as natural dressings with intrinsic therapeutic properties. An in-depth characterization was performed to evaluate the impact of mild and high alkaline conditions on chemical, physicochemical, and biological features for potential use in wound treatments. Both MA and HA films exhibited a good ability to absorb water and simulate wound fluid, which helps maintain optimal tissue hydration. Moreover, their oxygen permeability (147.6 and 16.4 cm3 × μm/m2 × 24 h × Pa × 107, respectively) appeared adequate for the intended application. Biocompatibility tests showed that the films do not harm human dermal fibroblasts. Impressively, they promote cell attachment and growth, with MA having a stronger effect due to its higher β-glucan content. Furthermore, MA films can modulate macrophage behaviour in an inflamed microenvironment, reducing oxidative stress and pro-inflammatory cytokines, while simultaneously increasing levels of anti-inflammatory cytokines. In a scratch test, HA films allowed for faster fibroblast migration within the first 16 h compared to MA. Overall, this study demonstrates that developing β-glucan based films from barley, through a sustainable and cost-effective process, holds great promise for skin applications. These films exhibit significant potential to promote wound healing and modulate inflammation.
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Affiliation(s)
- Alessandra Soriente
- Institute of Polymers, Composites and Biomaterials (IPCB), National Research Council, Viale J.F. Kennedy 54, Mostra d'Oltremare Pad 20, 80125 Naples, Italy
| | - Federica Zuppardi
- Institute of Polymers, Composites and Biomaterials (IPCB), National Research Council, Via Campi Flegrei, 34, Pozzuoli, Naples, Italy
| | - Donatella Duraccio
- Institute of Sciences and Technologies for Sustainable Energy and Mobility (STEM), National Research Council, Strada delle Cacce 73, 10135 Torino, Italy
| | - Giovanna Gomez d'Ayala
- Institute of Polymers, Composites and Biomaterials (IPCB), National Research Council, Via Campi Flegrei, 34, Pozzuoli, Naples, Italy.
| | - Hussam A A Razzaq
- The New Zealand Institute for Plant & Food Research, Gerald Street, Lincoln, 7608 Christchurch, New Zealand
| | - Maria Michela Corsaro
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cinthia 4, 80126 Naples, Italy
| | - Angela Casillo
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cinthia 4, 80126 Naples, Italy
| | - Luigi Ambrosio
- Institute of Polymers, Composites and Biomaterials (IPCB), National Research Council, Viale J.F. Kennedy 54, Mostra d'Oltremare Pad 20, 80125 Naples, Italy
| | - Maria Grazia Raucci
- Institute of Polymers, Composites and Biomaterials (IPCB), National Research Council, Viale J.F. Kennedy 54, Mostra d'Oltremare Pad 20, 80125 Naples, Italy
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2
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Jeong HE, Lee CJ, Min SC. Improvement of jelly 3D printing using ultrasound treatment and calcium chloride. Food Sci Biotechnol 2024; 33:2551-2557. [PMID: 39144194 PMCID: PMC11319576 DOI: 10.1007/s10068-024-01517-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/22/2023] [Accepted: 01/02/2024] [Indexed: 08/16/2024] Open
Abstract
This study investigated the effects of ultrasound treatment or calcium chloride (CaCl2) addition on the physical properties of jelly formulations. Elastic modulus (G'), loss modulus (G"), tan δ, shear modulus, yield stress (τ0), phase angle (δ), and gel strength were the parameters selected to describe the requirements of jelly printing, such as fidelity, shape retention, and extrudability. Ultrasound treatment of the jelly formulation without pectin increased the G' and shear moduli values, while decreasing the δ and gel strength. The addition of CaCl2 to the jelly formulation with pectin increased the G', G", shear modulus, τ0, and gel strength but lowered the tan δ and δ values. Both ultrasound treatment and CaCl2 addition improved the jelly printing requirements and demonstrated the potential to control the physical properties of jelly formulations for 3D printing using fused deposition modeling.
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Affiliation(s)
- Ha Eun Jeong
- Department of Food Science and Technology, Seoul Women’s University, Seoul, 01797 Republic of Korea
| | - Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54538 Republic of Korea
| | - Sea Cheol Min
- Department of Food Science and Technology, Seoul Women’s University, Seoul, 01797 Republic of Korea
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3
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Lampugnani ER, Ford K, Ho YY, van de Meene A, Lahnstein J, Tan HT, Burton RA, Fincher GB, Shafee T, Bacic A, Zimmer J, Xing X, Bulone V, Doblin MS, Roberts EM. Glycosyl transferase GT2 genes mediate the biosynthesis of an unusual (1,3;1,4)-β-glucan exopolysaccharide in the bacterium Sarcina ventriculi. Mol Microbiol 2024; 121:1245-1261. [PMID: 38750617 DOI: 10.1111/mmi.15276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/10/2024] [Accepted: 04/23/2024] [Indexed: 06/14/2024]
Abstract
Linear, unbranched (1,3;1,4)-β-glucans (mixed-linkage glucans or MLGs) are commonly found in the cell walls of grasses, but have also been detected in basal land plants, algae, fungi and bacteria. Here we show that two family GT2 glycosyltransferases from the Gram-positive bacterium Sarcina ventriculi are capable of synthesizing MLGs. Immunotransmission electron microscopy demonstrates that MLG is secreted as an exopolysaccharide, where it may play a role in organizing individual cells into packets that are characteristic of Sarcina species. Heterologous expression of these two genes shows that they are capable of producing MLGs in planta, including an MLG that is chemically identical to the MLG secreted from S. ventriculi cells but which has regularly spaced (1,3)-β-linkages in a structure not reported previously for MLGs. The tandemly arranged, paralogous pair of genes are designated SvBmlgs1 and SvBmlgs2. The data indicate that MLG synthases have evolved different enzymic mechanisms for the incorporation of (1,3)-β- and (1,4)-β-glucosyl residues into a single polysaccharide chain. Amino acid variants associated with the evolutionary switch from (1,4)-β-glucan (cellulose) to MLG synthesis have been identified in the active site regions of the enzymes. The presence of MLG synthesis in bacteria could prove valuable for large-scale production of MLG for medical, food and beverage applications.
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Affiliation(s)
- Edwin R Lampugnani
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
- Menzies Institute for Medical Research, College of Health and Medicine, University of Tasmania, Hobart, Tasmania, Australia
| | - Kris Ford
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
- La Trobe Institute for Sustainable Agriculture and Food, La Trobe University, Bundoora, Victoria, Australia
| | - Yin Ying Ho
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
| | - Allison van de Meene
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
- Ian Holmes Imaging Centre, Bio21, The University of Melbourne, Parkville, Victoria, Australia
| | - Jelle Lahnstein
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, South Australia, Australia
| | - Hwei-Ting Tan
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, South Australia, Australia
| | - Rachel A Burton
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, South Australia, Australia
| | - Geoffrey B Fincher
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, South Australia, Australia
| | - Thomas Shafee
- La Trobe Institute for Sustainable Agriculture and Food, La Trobe University, Bundoora, Victoria, Australia
| | - Antony Bacic
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
- La Trobe Institute for Sustainable Agriculture and Food, La Trobe University, Bundoora, Victoria, Australia
| | - Jochen Zimmer
- Howard Hughes Medical Institute, University of Virginia School of Medicine, Charlottesville, Virginia, USA
- Department of Molecular Physiology and Biological Physics, University of Virginia School of Medicine, Charlottesville, Virginia, USA
| | - Xiaohui Xing
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, Stockholm, Sweden
| | - Vincent Bulone
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, South Australia, Australia
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, Stockholm, Sweden
| | - Monika S Doblin
- School of BioSciences, University of Melbourne, Parkville, Victoria, Australia
- La Trobe Institute for Sustainable Agriculture and Food, La Trobe University, Bundoora, Victoria, Australia
| | - Eric M Roberts
- Department of Biology, Rhode Island College, Providence, Rhode Island, USA
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4
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Yao H, Yin J, Nie S. Structural characteristics and biological activities of polysaccharides from barley: a review. Food Funct 2024; 15:3246-3258. [PMID: 38446134 DOI: 10.1039/d3fo05793c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2024]
Abstract
Barley (Hordeum vulgare L.) is rich in starch and non-starch polysaccharides (NSPs), especially β-glucan and arabinoxylan. Genotypes and isolation methods may affect their structural characteristics, properties and biological activities. The structure-activity relationships of NSPs in barley have not been paid much attention. This review summarizes the extraction methods, structural characteristics and physicochemical properties of barley polysaccharides. Moreover, the roles of barley β-glucan and arabinoxylan in the immune system, glucose metabolism, regulation of lipid metabolism and absorption of mineral elements are summarized. This review may help in the development of functional products in barley.
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Affiliation(s)
- Haoyingye Yao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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5
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Queffelec J, Flórez-Fernández N, Torres MD, Domínguez H. Evernia prunastri lichen as a source of bioactive glucans with potential for topical applications. Int J Biol Macromol 2024; 258:128859. [PMID: 38134984 DOI: 10.1016/j.ijbiomac.2023.128859] [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: 03/29/2023] [Revised: 12/07/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023]
Abstract
Microwave hydrothermal treatment was selected to extract valuable fractions with bioactive and gelling properties from Evernia prunastri lichen with potential for topical applications. The impact of the extraction processing conditions on the soluble extracts, mucilage fraction and residual solid phase was analyzed within a lichen global valorization approach. A particular stress was made on the thermo-rheological and structural characteristics of the extracted glucan and galactomannan polymers, the corresponding gelled matrices, and their cosmetic feasibility. Results revealed that the proposed microwave-assisted treatment showed a relevant influence on the phytochemical features of the aqueous soluble extracts, accounting the major protein content at 120 °C and the enhanced antioxidant and anti-tyrosinase properties at 140 °C. Extracts at 200 °C showed the highest anti-inflammatory (COX-1 and COX-2 inhibition) efficacies. The biopolymer analyses indicated that those recovered after lichen hydrothermal treatment at 160 °C featured a good extraction performance, the highest molecular weight, apparent viscosity, and antiproliferative potential. The thermo-rheological properties of the corresponding matrices formulated at 10 % and 60 or 80 °C exhibited the strongest and most thermo-reversible characteristics, as well as antifreezing feasibility. Another advantage of the selected fractions was the absence of skin irritation according to the in vitro skin irritation assay.
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Affiliation(s)
- J Queffelec
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004 Ourense, Spain
| | - N Flórez-Fernández
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004 Ourense, Spain
| | - M D Torres
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004 Ourense, Spain.
| | - H Domínguez
- CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004 Ourense, Spain
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6
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Syryamina VN, Wu X, Boulos S, Nyström L, Yulikov M. Pulse EPR spectroscopy and molecular modeling reveal the origins of the local heterogeneity of dietary fibers. Carbohydr Polym 2023; 319:121167. [PMID: 37567691 DOI: 10.1016/j.carbpol.2023.121167] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/15/2023] [Accepted: 06/28/2023] [Indexed: 08/13/2023]
Abstract
Optimizing human diet by including dietary fibers would be more efficient when the fibers' chain interactions with other molecules are understood in depth. Thereby, it is important to develop methods for characterizing the fiber chain to be able to monitor its structural alterations upon intermolecular interactions. Here, we demonstrate the utility of the electron paramagnetic resonance (EPR) spectroscopy, complemented by simulations in probing the atomistic details of the chain conformations for spin-labeled fibers. Barley β-glucan, a native polysaccharide with linear chain, was utilized as a test fiber system to demonstrate the technique's capabilities. Pulse dipolar EPR data show good agreement with results of the fiber chain modeling, revealing sinuous chain conformations and providing polymer shape descriptors: the gyration tensor, spin-spin distance distribution function, and information about proton density near the spin probe. Results from EPR measurements point to the fiber aggregation in aqueous solution, which agrees with the results of the dynamic light scattering. We propose that the combination of pulse EPR measurements with modeling can be a perfect experimental tool for in-depth structural investigation of dietary fibers and their interaction under such conditions, and that the presented methodology can be extended to other weakly ordered or disordered macromolecules.
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Affiliation(s)
- Victoria N Syryamina
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; Voevodsky Institute of Chemical Kinetics and Combustion, 630090 Novosibirsk, Russian Federation.
| | - Xiaowen Wu
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Samy Boulos
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Laura Nyström
- Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland.
| | - Maxim Yulikov
- Department of Chemistry and Applied Biosciences, Laboratory of Physical Chemistry, ETH Zürich, Vladimir-Prelog-Weg, 2, 8093 Zürich, Switzerland.
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7
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Zhao L, Jin X, Wu J, Chen H. Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch. Food Chem X 2023; 19:100803. [PMID: 37780292 PMCID: PMC10534155 DOI: 10.1016/j.fochx.2023.100803] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 07/04/2023] [Accepted: 07/18/2023] [Indexed: 10/03/2023] Open
Abstract
This study aimed to investigate the impact of Qingke β-glucan (QBG) concentrations and molecular weights (MWs) on rice starch (RS). With the increasing concentrations and MWs, the pasting properties and gelatinization enthalpy of RS/QBG suspension decreasing was observed by using rheometer and differential thermal scanning analysis, respectively, which was consistent with the results of X-ray diffraction. In Infrared spectrum, QBG combined with leached amylose via hydrogen bonds, thus preventing the reaggregation of RS particles and inhibiting the short-term retrogradation of RS. The results of scanning electron microscopy and confocal laser scanning microscopy suggested that interaction between QBG and RS changed RS microstructure, reduced the leached amylose of the starch, and thus altered RS/QBG digestibility that the digestion rate of RS/QBG decreased with the incrementing QBG MWs at in vitro simulated experiments. These results provide further understanding and expand potential application to starch-based foods.
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Affiliation(s)
- Lan Zhao
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Xinyan Jin
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jia Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350116, China
| | - Huibin Chen
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
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8
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Nie Q, Sun Y, Li M, Zuo S, Chen C, Lin Q, Nie S. Targeted modification of gut microbiota and related metabolites via dietary fiber. Carbohydr Polym 2023; 316:120986. [PMID: 37321707 DOI: 10.1016/j.carbpol.2023.120986] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 06/17/2023]
Abstract
Intake of dietary fiber has been proven to have several beneficial effects in maintaining host homeostasis and health. Here, we investigated the effects of different fibers on gut microbiota and related metabolites in rats. Healthy rats were supplemented with guar gum, carrageenan, glucomannan, β-glucan, arabinoxylan, apple pectin, xylan, arabinogalactan, and xanthan gum, and these dietary fibers exhibited commonality and specificity on gut microbiota and related metabolites. The abundance of Phascolarctobacterium, Prevotella, Treponema, Butyricimonas, Bacteroides, and Lactobacillus was selectively increased by different dietary fibers, whereas the abundance of Clostridium perfringens and Bacteroides fragilis were decreased by all of these fibers. Indole-3-lactic acid was significantly increased by β-glucan treatment, indicating the relationship between indole-3-lactic acid and Lactobacillus. Furthermore, Some species from Bacteroides were validated to produce indole-3-lactic acid, indole-3-acetic acid, and kynurenine (such as B. fragilis, B. ovatus, B. thetaiotaomicron, and B. xylanisolvens). These results provide important information on dietary guidelines based on the modification of gut microecology.
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Affiliation(s)
- Qixing Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Mingzhi Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Sheng Zuo
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Chunhua Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Qiongni Lin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China.
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9
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Chang SC, Kao MR, Saldivar RK, Díaz-Moreno SM, Xing X, Furlanetto V, Yayo J, Divne C, Vilaplana F, Abbott DW, Hsieh YSY. The Gram-positive bacterium Romboutsia ilealis harbors a polysaccharide synthase that can produce (1,3;1,4)-β-D-glucans. Nat Commun 2023; 14:4526. [PMID: 37500617 PMCID: PMC10374906 DOI: 10.1038/s41467-023-40214-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 07/16/2023] [Indexed: 07/29/2023] Open
Abstract
(1,3;1,4)-β-D-Glucans are widely distributed in the cell walls of grasses (family Poaceae) and closely related families, as well as some other vascular plants. Additionally, they have been found in other organisms, including fungi, lichens, brown algae, charophycean green algae, and the bacterium Sinorhizobium meliloti. Only three members of the Cellulose Synthase-Like (CSL) genes in the families CSLF, CSLH, and CSLJ are implicated in (1,3;1,4)-β-D-glucan biosynthesis in grasses. Little is known about the enzymes responsible for synthesizing (1,3;1,4)-β-D-glucans outside the grasses. In the present study, we report the presence of (1,3;1,4)-β-D-glucans in the exopolysaccharides of the Gram-positive bacterium Romboutsia ilealis CRIBT. We also report that RiGT2 is the candidate gene of R. ilealis that encodes (1,3;1,4)-β-D-glucan synthase. RiGT2 has conserved glycosyltransferase family 2 (GT2) motifs, including D, D, D, QXXRW, and a C-terminal PilZ domain that resembles the C-terminal domain of bacteria cellulose synthase, BcsA. Using a direct gain-of-function approach, we insert RiGT2 into Saccharomyces cerevisiae, and (1,3;1,4)-β-D-glucans are produced with structures similar to those of the (1,3;1,4)-β-D-glucans of the lichen Cetraria islandica. Phylogenetic analysis reveals that putative (1,3;1,4)-β-D-glucan synthase candidate genes in several other bacterial species support the finding of (1,3;1,4)-β-D-glucans in these species.
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Affiliation(s)
- Shu-Chieh Chang
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
- School of Pharmacy, College of Pharmacy, Taipei Medical University, 250 Wuxing Street, Taipei, 11031, Taiwan
| | - Mu-Rong Kao
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
- School of Pharmacy, College of Pharmacy, Taipei Medical University, 250 Wuxing Street, Taipei, 11031, Taiwan
| | - Rebecka Karmakar Saldivar
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
- School of Pharmacy, College of Pharmacy, Taipei Medical University, 250 Wuxing Street, Taipei, 11031, Taiwan
| | - Sara M Díaz-Moreno
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
| | - Xiaohui Xing
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, T1J 4B1, Canada
| | - Valentina Furlanetto
- Department of Industrial Biotechnology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
| | - Johannes Yayo
- Department of Industrial Biotechnology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
| | - Christina Divne
- Department of Industrial Biotechnology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden
| | - D Wade Abbott
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, T1J 4B1, Canada
| | - Yves S Y Hsieh
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, SE10691, Sweden.
- School of Pharmacy, College of Pharmacy, Taipei Medical University, 250 Wuxing Street, Taipei, 11031, Taiwan.
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Sushytskyi L, Synytsya A, Čopíková J, Lukáč P, Rajsiglová L, Tenti P, Vannucci LE. Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology-A Short Overview. Foods 2023; 12:foods12061121. [PMID: 36981048 PMCID: PMC10048208 DOI: 10.3390/foods12061121] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/30/2023] Open
Abstract
For centuries human civilization has cultivated oats, and now they are consumed in various forms of food, from instant breakfasts to beverages. They are a nutrient-rich food containing linear mixed-linkage (1 → 3) (1 → 4)-β-d-glucans, which are relatively well soluble in water and responsible for various biological effects: the regulation of the blood cholesterol level, as well as being anti-inflammatory, prebiotic, antioxidant, and tumor-preventing. Numerous studies, especially in the last two decades, highlight the differences in the biological properties of the oat β-d-glucan fractions of low, medium, and high molecular weight. These fractions differ in their features due to variations in bioavailability related to the rheological properties of these polysaccharides, and their association with food matrices, purity, and mode of preparation or modification. There is strong evidence that, under different conditions, the molecular weight may determine the potency of oat-extracted β-d-glucans. In this review, we intend to give a concise overview of the properties and studies of the biological activities of oat β-d-glucan preparations depending on their molecular weight and how they represent a prospective ingredient of functional food with the potential to prevent or modulate various pathological conditions.
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Affiliation(s)
- Leonid Sushytskyi
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
| | - Andriy Synytsya
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic
| | - Jana Čopíková
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic
| | - Pavol Lukáč
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
- Faculty of Science, Charles University, Albertov 6, 128 00 Prague, Czech Republic
| | - Lenka Rajsiglová
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
- Faculty of Science, Charles University, Albertov 6, 128 00 Prague, Czech Republic
| | - Paolo Tenti
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
- Faculty of Science, Charles University, Albertov 6, 128 00 Prague, Czech Republic
| | - Luca E Vannucci
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
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11
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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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12
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Reiners S, Hebestreit S, Wedekind L, Kiehntopf M, Klink A, Rummler S, Glei M, Lorkowski S, Schlörmann W, Dawczynski C. Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism-A randomized crossover trial. Front Nutr 2023; 10:1095245. [PMID: 36819683 PMCID: PMC9932717 DOI: 10.3389/fnut.2023.1095245] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/17/2023] [Indexed: 02/05/2023] Open
Abstract
Background Regular consumption of the soluble dietary fiber β-glucan is associated with decreased total cholesterol (TC), low-density lipoprotein (LDL) cholesterol and blood glucose. Barley and oat flakes as natural sources of β-glucan were roasted to improve sensory quality. The aim of this study was to investigate whether roasting of barley and oat flakes changes the physiological impact of the β-glucan-rich flakes on glucose and lipid metabolism. Method A five-armed randomized crossover trial design was used. The intervention study was conducted from May 2018 to May 2019 and included 32 healthy subjects with moderately increased LDL cholesterol (≥2.5 mmol/L). During the 3-week intervention periods, 80 g of roasted or traditional barley or oat flakes, or four slices of white toast bread per day were consumed for breakfast. At the start and the end of each intervention, fasting and postprandial blood was taken. The intervention periods were separated by 3-week wash-out periods. Results During the interventions with the cereal flakes, TC and LDL cholesterol concentrations were significantly reduced compared to baseline values by mean differences of 0.27-0.33 mmol/L and 0.21-0.30 mmol/L, respectively (p < 0.05), while high-density lipoprotein (HDL) cholesterol was only reduced after the intervention with barley flakes (p < 0.05). After the intervention period with toast, TC and HDL cholesterol increased (p < 0.05). The fasting levels of triglycerides, fasting blood glucose and insulin did not change in any group. The effects of traditional and roasted varieties on blood lipids did not differ between the groups. Conclusion The regular consumption of traditional or roasted barley and oat flakes contributes to the management of cardiovascular diseases by improving TC and LDL cholesterol. Clinical trial registration https://clinicaltrials.gov/ct2/show/NCT03648112, identifier NCT03648112.
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Affiliation(s)
- Sarah Reiners
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
| | - Sandra Hebestreit
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Lisa Wedekind
- Institute of Medical Statistics, Computer and Data Sciences, Jena University Hospital, Jena, Germany
| | - Michael Kiehntopf
- Institute of Clinical Chemistry and Laboratory Diagnostics, Jena University Hospital, Jena, Germany
| | - Anne Klink
- Institute of Transfusion Medicine, University Hospital Jena, Jena, Germany
| | - Silke Rummler
- Institute of Transfusion Medicine, University Hospital Jena, Jena, Germany
| | - Michael Glei
- Department of Nutritional Toxicology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Stefan Lorkowski
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
- Department of Nutritional Biochemistry and Physiology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Wiebke Schlörmann
- Department of Nutritional Toxicology, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
| | - Christine Dawczynski
- Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, Germany
- Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Jena, Germany
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13
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Wen JJ, Li MZ, Hu JL, Wang J, Wang ZQ, Chen CH, Yang JR, Huang XJ, Xie MY, Nie SP. Different dietary fibers unequally remodel gut microbiota and charge up anti-obesity effects. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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14
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Papoutsidakis GI, Buckin V. Real-time monitoring of enzymatic hydrolysis of 1,3(4)-β-glucan with high-resolution ultrasonic spectroscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Zhao L, Lin S, Lin J, Wu J, Chen H. Effect of acid hydrolysis on the structural and antioxidant characteristics of β-glucan extracted from Qingke (Tibetan hulless barley). Front Nutr 2022; 9:1052901. [PMID: 36438764 PMCID: PMC9691401 DOI: 10.3389/fnut.2022.1052901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 10/21/2022] [Indexed: 10/03/2023] Open
Abstract
In this study, we explored the effect of acid hydrolysis on the molecular, structural, rheological, thermal, and antioxidant characteristics of Qingke β-glucan. The acid hydrolysis reduced the molecular weights of β-glucans from 510 to 155 KDa. The results of the structural analysis by nuclear magnetic resonance (NMR) spectroscopy, X-ray diffraction, and fourier transforms infrared (FTIR) spectroscopy indicated that acid hydrolysis did not change the primary functional groups of β-glucans. The rheological behavior of β-glucan without and with acid hydrolysis can be described as pseudoplastic and Newtonian, respectively. The DSC curves of the β-glucans with high molecular weights showed the highest transition temperature. The 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity and the reducing power of soluble β-glucans in Qingke showed a dose-dependent pattern. Meanwhile, the antioxidant activities of Qingke β-glucan of different molecular weights were similar. This study demostrated that the acid hydrolysis almost have no effect on antioxidant activity of Qingke β-glucans.
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Affiliation(s)
- Lan Zhao
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Shuwei Lin
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jingying Lin
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jia Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Huibin Chen
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
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16
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Zha L, Wang S, Berglund L, Zhou Q. Mixed-linkage (1,3;1,4)-β-d-glucans as rehydration media for improved redispersion of dried cellulose nanofibrils. Carbohydr Polym 2022; 300:120276. [DOI: 10.1016/j.carbpol.2022.120276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/15/2022] [Accepted: 10/25/2022] [Indexed: 11/28/2022]
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17
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Marasca E, Zehnder-Wyss O, Boulos S, Nyström L. Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model. Front Nutr 2022; 9:879280. [PMID: 35769375 PMCID: PMC9234558 DOI: 10.3389/fnut.2022.879280] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 05/09/2022] [Indexed: 11/28/2022] Open
Abstract
For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0-3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0-8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.
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Affiliation(s)
| | | | | | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
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18
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Mapping Molecular Recognition of β1,3-1,4-Glucans by a Surface Glycan-Binding Protein from the Human Gut Symbiont Bacteroides ovatus. Microbiol Spectr 2021; 9:e0182621. [PMID: 34817219 PMCID: PMC8612152 DOI: 10.1128/spectrum.01826-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A multigene polysaccharide utilization locus (PUL) encoding enzymes and surface carbohydrate (glycan)-binding proteins (SGBPs) was recently identified in prominent members of Bacteroidetes in the human gut and characterized in Bacteroides ovatus. This PUL-encoded system specifically targets mixed-linkage β1,3-1,4-glucans, a group of diet-derived carbohydrates that promote a healthy microbiota and have potential as prebiotics. The BoSGBPMLG-A protein encoded by the BACOVA_2743 gene is a SusD-like protein that plays a key role in the PUL’s specificity and functionality. Here, we perform a detailed analysis of the molecular determinants underlying carbohydrate binding by BoSGBPMLG-A, combining carbohydrate microarray technology with quantitative affinity studies and a high-resolution X-ray crystallography structure of the complex of BoSGBPMLG-A with a β1,3-1,4-nonasaccharide. We demonstrate its unique binding specificity toward β1,3-1,4-gluco-oligosaccharides, with increasing binding affinities up to the octasaccharide and dependency on the number and position of β1,3 linkages. The interaction is defined by a 41-Å-long extended binding site that accommodates the oligosaccharide in a mode distinct from that of previously described bacterial β1,3-1,4-glucan-binding proteins. In addition to the shape complementarity mediated by CH-π interactions, a complex hydrogen bonding network complemented by a high number of key ordered water molecules establishes additional specific interactions with the oligosaccharide. These support the twisted conformation of the β-glucan backbone imposed by the β1,3 linkages and explain the dependency on the oligosaccharide chain length. We propose that the specificity of the PUL conferred by BoSGBPMLG-A to import long β1,3-1,4-glucan oligosaccharides to the bacterial periplasm allows Bacteroidetes to outcompete bacteria that lack this PUL for utilization of β1,3-1,4-glucans. IMPORTANCE With the knowledge of bacterial gene systems encoding proteins that target dietary carbohydrates as a source of nutrients and their importance for human health, major efforts are being made to understand carbohydrate recognition by various commensal bacteria. Here, we describe an integrative strategy that combines carbohydrate microarray technology with structural studies to further elucidate the molecular determinants of carbohydrate recognition by BoSGBPMLG-A, a key protein expressed at the surface of Bacteroides ovatus for utilization of mixed-linkage β1,3-1,4-glucans. We have mapped at high resolution interactions that occur at the binding site of BoSGBPMLG-A and provide evidence for the role of key water-mediated interactions for fine specificity and affinity. Understanding at the molecular level how commensal bacteria, such as prominent members of Bacteroidetes, can differentially utilize dietary carbohydrates with potential prebiotic activities will shed light on possible ways to modulate the microbiome to promote human health.
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19
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Iram F, Yasmeen A, Massey S, Iqbal MS, Asim S, Irshad M, Zahid H, Khan AY, Kazimi SGT. Synthesis of gold and silver nanoparticles by use of arabinoglucan from Lallemantia royleana. Int J Biol Macromol 2021; 191:1137-1150. [PMID: 34563577 DOI: 10.1016/j.ijbiomac.2021.09.096] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/09/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022]
Abstract
Highly stable gold and silver nanoparticles were synthesized by use of an arabinoglucan from Lallemantia royleana seeds without additional use of reducing or stabilizing agents. The mechanism involved the reduction potential of the hemicellulose as verified by cyclic voltammetry. The arabinoglucan used was substantially free from ferulic acid and phenolic content, suggesting the inherent reducing potential of arabinoglucan for gold and silver ions. The synthesized nanoparticles exhibited surface plasmon resonance maxima at 515 nm (gold) and 397 nm (silver) corresponding to sizes of 10 nm and 8 nm, respectively. The zeta potential values were -24.1 mV (gold) and -22.3 mV (silver). The silver nanoparticles showed potential for application in surface-enhanced Raman spectroscopy. Gold nanoparticles were found to be non-toxic, whereas silver nanoparticles exhibited dose-dependent biological activities and found to be cytotoxic against brine shrimps and HeLa cell lines and the tumours caused by A. tumefaciens.
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Affiliation(s)
- Fozia Iram
- Department of Chemistry, LCW University, Lahore 54600, Pakistan.
| | - Abida Yasmeen
- Department of Chemistry, LCW University, Lahore 54600, Pakistan.
| | - Shazma Massey
- Department of Chemistry, Forman Christian College, Lahore 54600, Pakistan.
| | - Mohammad S Iqbal
- Department of Chemistry, Forman Christian College, Lahore 54600, Pakistan.
| | - Sumreen Asim
- Department of Chemistry, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan.
| | - Misbah Irshad
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore 54770, Pakistan.
| | - Hina Zahid
- Department of Chemistry, Forman Christian College, Lahore 54600, Pakistan
| | - Athar Y Khan
- Department of Chemistry, Forman Christian College, Lahore 54600, Pakistan.
| | - Syed G T Kazimi
- Department of Chemistry, University of Sargodha, Sargodha, Pakistan.
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20
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Nie Q, Hu J, Gao H, Li M, Sun Y, Chen H, Zuo S, Fang Q, Huang X, Yin J, Nie S. Bioactive Dietary Fibers Selectively Promote Gut Microbiota to Exert Antidiabetic Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7000-7015. [PMID: 34139119 DOI: 10.1021/acs.jafc.1c01465] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
High intake of dietary fibers was found to be inversely associated with type-2 diabetes (T2D), whereas the difference among different dietary fibers on T2D remains unclear. Therefore, we have investigated the effects of different dietary fibers on T2D. Nine types of dietary fibers were used to investigate and evaluate their effects on type-2 diabetic rats via physiology, genomics, and metabolomics. We found that supplementation with β-glucan, arabinogalactan, guar gum, apple pectin, glucomannan, and arabinoxylan significantly reduced the fasting blood glucose, whereas carrageenan, xylan, and xanthan gum did not affect glycemic control in diabetic rats. Also, bioactive dietary fibers (β-glucan, arabinogalactan, guar gum, and apple pectin) associated with the increased butyric acid level and abundance of beneficial bacteria (Lachnobacterium, Parabacteroides, Faecalibacterium, Akkermansia, and some butyric acid-producing bacteria), as well as improved host metabolism by decreasing 12α-hydroxylated bile acids, acylcarnitines, and amino acids (leucine, phenylalanine, citrulline, etc.), thereby exert beneficial effects on T2D. It was also found that β-glucan might attenuate insulin resistance via downregulation of Prevotella copri-mediated biosynthesis of branched-chain amino acids in T2D. Together, our study uncovered the effects of different dietary fibers on T2D, along with their potential mechanism.
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Affiliation(s)
- Qixing Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - He Gao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou 510320, China
| | - Mingzhi Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Haihong Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Sheng Zuo
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Qingying Fang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Xiaojun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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21
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Kremmyda A, MacNaughtan W, Arapoglou D, Eliopoulos C, Metafa M, Harding SE, Israilides C. The detection, purity and structural properties of partially soluble mushroom and cereal β-D-glucans: A solid-state NMR study. Carbohydr Polym 2021; 266:118103. [PMID: 34044921 DOI: 10.1016/j.carbpol.2021.118103] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 11/27/2022]
Abstract
β-D-glucans are proposed to have many health benefits. It is therefore important to have methods which can distinguish these from other carbohydrates present in natural products, as well as giving glucan content and structural information. Correlations between features in the CP/MAS spectra of β-D-glucans and enzyme assay determined β-D-glucan content were generally found to be poor. The β-D-glucan in dry and hydrated forms of the mushroom Ganoderma lucidum was investigated in detail by spectral peak fitting to the anomeric carbon C1 region in CP/MAS NMR spectra. Hydrated samples gave spectra with enhanced resolution and suggested that a clear distinction between β-D-glucans and other carbohydrates could be possible in the anomeric carbon C1 region. Chemical shift values for a range of carbohydrate polymers, which can be found alongside β-D-glucans, as well as the values for various linkages are given. Contamination by other carbohydrates and buffer salts is discussed.
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Affiliation(s)
- Alexandra Kremmyda
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St, Lycovrissi 141 23, Greece.
| | - William MacNaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| | - Dimitris Arapoglou
- Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St, Lycovrissi 141 23, Greece.
| | - Christos Eliopoulos
- Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St, Lycovrissi 141 23, Greece.
| | - Maria Metafa
- Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St, Lycovrissi 141 23, Greece.
| | - Stephen E Harding
- National Centre for Molecular Hydrodynamics, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| | - Cleanthes Israilides
- Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St, Lycovrissi 141 23, Greece.
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22
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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23
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Chang SC, Saldivar RK, Liang PH, Hsieh YSY. Structures, Biosynthesis, and Physiological Functions of (1,3;1,4)-β-D-Glucans. Cells 2021; 10:cells10030510. [PMID: 33673640 PMCID: PMC7997180 DOI: 10.3390/cells10030510] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/18/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022] Open
Abstract
(1,3;1,4)-β-d-Glucans, also named as mixed-linkage glucans, are unbranched non-cellulosic polysaccharides containing both (1,3)- and (1,4)-β-linkages. The linkage ratio varies depending upon species origin and has a significant impact on the physicochemical properties of the (1,3;1,4)-β-d-glucans. (1,3;1,4)-β-d-Glucans were thought to be unique in the grasses family (Poaceae); however, evidence has shown that (1,3;1,4)-β-d-glucans are also synthesized in other taxa, including horsetail fern Equisetum, algae, lichens, and fungi, and more recently, bacteria. The enzyme involved in (1,3;1,4)-β-d-glucan biosynthesis has been well studied in grasses and cereal. However, how this enzyme is able to assemble the two different linkages remains a matter of debate. Additionally, the presence of (1,3;1,4)-β-d-glucan across the species evolutionarily distant from Poaceae but absence in some evolutionarily closely related species suggest that the synthesis is either highly conserved or has arisen twice as a result of convergent evolution. Here, we compare the structure of (1,3;1,4)-β-d-glucans present across various taxonomic groups and provide up-to-date information on how (1,3;1,4)-β-d-glucans are synthesized and their functions.
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Affiliation(s)
- Shu-Chieh Chang
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, SE-106 91 Stockholm, Sweden; (S.-C.C.); (R.K.S.)
- School of Pharmacy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
| | - Rebecka Karmakar Saldivar
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, SE-106 91 Stockholm, Sweden; (S.-C.C.); (R.K.S.)
- School of Pharmacy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
| | - Pi-Hui Liang
- School of Pharmacy, College of Medicine, National Taiwan University, Taipei 100, Taiwan;
- Genomics Research Center, Academia Sinica, Taipei 115, Taiwan
| | - Yves S. Y. Hsieh
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, SE-106 91 Stockholm, Sweden; (S.-C.C.); (R.K.S.)
- School of Pharmacy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
- Genomics Research Center, Academia Sinica, Taipei 115, Taiwan
- Correspondence: ; Tel.: +46-8-790-9937
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Tamura K, Dejean G, Van Petegem F, Brumer H. Distinct protein architectures mediate species-specific beta-glucan binding and metabolism in the human gut microbiota. J Biol Chem 2021; 296:100415. [PMID: 33587952 PMCID: PMC7974029 DOI: 10.1016/j.jbc.2021.100415] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 02/02/2021] [Accepted: 02/10/2021] [Indexed: 12/12/2022] Open
Abstract
Complex glycans that evade our digestive system are major nutrients that feed the human gut microbiota (HGM). The prevalence of Bacteroidetes in the HGM of populations worldwide is engendered by the evolution of polysaccharide utilization loci (PULs), which encode concerted protein systems to utilize the myriad complex glycans in our diets. Despite their crucial roles in glycan recognition and transport, cell-surface glycan-binding proteins (SGBPs) remained understudied cogs in the PUL machinery. Here, we report the structural and biochemical characterization of a suite of SGBP-A and SGBP-B structures from three syntenic β(1,3)-glucan utilization loci (1,3GULs) from Bacteroides thetaiotaomicron (Bt), Bacteroides uniformis (Bu), and B. fluxus (Bf), which have varying specificities for distinct β-glucans. Ligand complexes provide definitive insight into β(1,3)-glucan selectivity in the HGM, including structural features enabling dual β(1,3)-glucan/mixed-linkage β(1,3)/β(1,4)-glucan-binding capability in some orthologs. The tertiary structural conservation of SusD-like SGBPs-A is juxtaposed with the diverse architectures and binding modes of the SGBPs-B. Specifically, the structures of the trimodular BtSGBP-B and BuSGBP-B revealed a tandem repeat of carbohydrate-binding module-like domains connected by long linkers. In contrast, BfSGBP-B comprises a bimodular architecture with a distinct β-barrel domain at the C terminus that bears a shallow binding canyon. The molecular insights obtained here contribute to our fundamental understanding of HGM function, which in turn may inform tailored microbial intervention therapies.
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Affiliation(s)
- Kazune Tamura
- Michael Smith Laboratories, University of British Columbia, Vancouver, British Columbia, Canada; Department of Biochemistry and Molecular Biology, The Life Sciences Institute, University of British Columbia, Vancouver, British Columbia, Canada
| | - Guillaume Dejean
- Michael Smith Laboratories, University of British Columbia, Vancouver, British Columbia, Canada
| | - Filip Van Petegem
- Department of Biochemistry and Molecular Biology, The Life Sciences Institute, University of British Columbia, Vancouver, British Columbia, Canada
| | - Harry Brumer
- Michael Smith Laboratories, University of British Columbia, Vancouver, British Columbia, Canada; Department of Biochemistry and Molecular Biology, The Life Sciences Institute, University of British Columbia, Vancouver, British Columbia, Canada; Department of Chemistry, University of British Columbia, Vancouver, British Columbia, Canada.
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Reyaz Shah A, Sharma P, Gour VS, Kothari S, Dar KB, Ganie SA, Shah YR. Antioxidant, Nutritional, Structural, Thermal and Physico-Chemical Properties of Psyllium (Plantago Ovata) Seeds. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.06] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The present investigation was carried out to characterize four different types of psyllium seeds including one landrace for their nutritional, structural, antioxidant profile and biological active compounds. DSC analysis showed the highest peak temperature (TP) of 107.57 ºC in RI-89 and end set temperature (TE) of 130.2 ºC for HI-5 cultivar. FT-IR analysis displayed strong absorption bands at frequencies 960, 1380, 1740, 2280 and 3280cm-1. SEM micrographs of each cultivar showed compact and irregular mass of fiber at various magnifications. Protein, fat, ash and total carbohydrate content of psyllium seed flour were recorded up to 13.33, 0.38, 5.0 and 77.88 %, respectively. Ethanol was found to be a suitable solvent than methanol to extract the phytonutrients from psyllium seed flour. DPPH free radical scavenging activity (FRSA) of methanolic and ethanolic extract varied between 31 to 39 % and 38.9 to 43 %, respectively. However, ABTS-FRSA varied between 31.7 to 32.9 % and 33.2 to 34.3 %, for methanolic and ethanolic extract, respectively. Total flavonoids and total phenolic content was recorded up to 2.92 mg RE/g and 4.37 mg GAE/g, in ethanolic extract. The reducing power (RP) and Metal chelating activity (MCA) also varied significantly (p≤0.05) among the cultivars. The MCA ranged from 33.20 to 34.81 % in methanolic extracts and 34.62 to 36.07 % in ethanolic extracts. The lowest absorbance for reducing power was found in methanolic extract of landrace (0.16), whereas, the highest was found in ethanolic extract of RI-89 (0.37). Physico-chemical properties including oil and water absorption capacity of both seed and flour did not vary significantly among the cultivars, whereas significant difference was observed in seed hydration capacity among cultivars evaluated. Among the physical properties, L/W ratio ranged from 1.80 to 199, whereas porosity and angle of repose were of 59.2 to 67.7 % and 23.20 to 27.02º, respectively. Static coefficient of friction was found less using steel (0.484 to 0.667) as a test surface compared to wood (0.679 to 0.744) and plastic (0.536 to 0.560). Bulk density, true density and porosity of various psyllium seed cultivars varied between 0.57 to 0.63 g/cm3 and 1.50 to 1.77 g/cm3 and 58.2 to 67.7%, respectively. Geometric mean diameter (Dg), Arithmetic mean diameter (Da) and surface area of seeds (A) varied from 1.49 to 1.60 mm and 1.68 to 1.79 mm and 5.91 to 6.78 mm2, respectively.
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Affiliation(s)
- Aunjum Reyaz Shah
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur
| | | | - Vinod Singh Gour
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur
| | - S.L Kothari
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur
| | - Khalid Bashir Dar
- Department of Clinical Biochemistry, Kashmir University Hazratbal, Srinagar
| | | | - Yasir Reyaz Shah
- Islamic University of Science and Technology, Awantipora, Jammu and Kashmir
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Wang X, Zhang Y, Li Y, Yu H, Wang Y, Piao C. Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110252] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Iaccarino N, Khakimov B, Mikkelsen MS, Nielsen TS, Jensen MG, Randazzo A, Engelsen SB. Structurally different mixed linkage β-glucan supplements differentially increase secondary bile acid excretion in hypercholesterolaemic rat faeces. Food Funct 2020; 11:514-523. [PMID: 31833481 DOI: 10.1039/c8fo02507j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mixed linkage (1→3),(1→4)-β-d-glucan (BG) is a soluble fibre available from oat and barley grains that has been gaining interest due to its health-promoting role in cardiovascular diseases and its ability to modulate the glycaemic index which is beneficial for people with diabetes. This study investigates the effect of three purified barley BGs, with different molecular weight and block structure, on faecal bile acid excretion in hypercholesterolaemic rats. Wistar rats (48 male) were divided in four groups: Control group fed with the cellulose-rich diet (CON); Glucagel group fed with the commercial BG (GLU, 100 kDa), and rats fed with low molecular weight BG (LBG, 150 kDa) and medium molecular weight BG (MBG, 530 kDa). The bile acid profiles of rat faecal samples were measured using gas chromatography-mass spectrometry (GC-MS). A metabolite profiling approach led to the identification of 7 bile acids and 45 other compounds such as sterols, fatty acids and fatty alcohols. Subsequent application of ANOVA-simultaneous component analysis and Principal Component Analysis revealed that all three BG diets increased bile acid faecal excretion compared to the control group. The bile acid excretion was found to be different in all three BG diets and the MBG group showed a significantly higher level of faecal secondary bile acids, including deoxycholic acid, hyodeoxycholic acid, and lithocholic acid. We hypothesise that the hydrophobic surface of the secondary bile acids, which are known to cause colon cancer, has high affinity to the hydrophobic surfaces of cellulosic blocks of the BG. This in vivo study demonstrates that the molecular weight and/or block structures of BG modulate the excretion of secondary bile acids. This finding suggests that developing diets with designed BGs with an optimal molecular structure to trap carcinogenic bile acids can have a significant impact on counteracting cancer and other lifestyle associated diseases.
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Affiliation(s)
- Nunzia Iaccarino
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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28
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Ghio S, Bradanini MB, Garrido MM, Ontañon OM, Piccinni FE, Marrero Diaz de Villegas R, Talia PM, Campos E. Synergic activity of Cel8Pa β-1,4 endoglucanase and Bg1Pa β-glucosidase from Paenibacillus xylanivorans A59 in beta-glucan conversion. ACTA ACUST UNITED AC 2020; 28:e00526. [PMID: 32963976 PMCID: PMC7490527 DOI: 10.1016/j.btre.2020.e00526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/13/2022]
Abstract
Cel8Pa is an extracellular, halotolerant, broad substrate endoglucanase. Bg1Pa is an intracellular β-glucosidase, with activity on cello oligosaccharides and high resistance to ethanol. The concerted action of Cel8Pa and Bg1Pa has a synergistic effect on saccharification of β-glucans. Cel8Pa and Bg1Pa are cold-stable and candidates for SSF ethanol 2 G processes.
In the efficient bioconversion of polysaccharides from lignocellulosic biomass, endoglucanases and β-glucosidases are key enzymes for the deconstruction of β-glucans. In this work, we focused on a GH8 endoglucanase (Cel8Pa) and a GH1 β-glucosidase (Bg1Pa) from Paenibacillus xylanivorans A59. Cel8Pa was active on a broad range of substrates, such as β-glucan from barley (24.5 IU/mg), lichenan (17.9 IU/mg), phosphoric acid swollen cellulose (PASC) (9.7 IU/mg), carboxi-methylcellulose (CMC) (7.3 IU/mg), chitosan (1.4 IU/mg) and xylan (0.4 IU/mg). Bg1Pa was active on cellobiose (C2) and cello-oligosaccharides up to C6, releasing glucose as the main product. When both enzymes were used jointly, there was a synergic effect in the conversion rate of polysaccharides to glucose. Cel8Pa and Bg1Pa presented important properties for simultaneous saccharification and fermentation (SSF) processes in second generation bioethanol production, such as tolerance to high concentration of glucose and ethanol.
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Affiliation(s)
- Silvina Ghio
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - María B Bradanini
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina.,University of San Martin (UNSAM), Buenos Aires, Argentina
| | - Mercedes M Garrido
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - Ornella M Ontañon
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - Florencia E Piccinni
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - Ruben Marrero Diaz de Villegas
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - Paola M Talia
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
| | - Eleonora Campos
- Institute for Agrobiotechnology and Molecular Biology (IABIMO), National Institute for Agricultural Technology (INTA) and National Council for Scientific and Technological Research (CONICET), Argentina
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Cherno N, Naumenko K. INVESTIGATION OF THE STRUCTURE OF WATER-SOLUBLE GLUCAN YEAST SACCHAROMYCES CEREVISIAE. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i2.1725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
It is known that a well-functioning immune system is important for human health. There are many natural and synthetic preparation that are widely used as immunomodulators. One such natural preparat is β-glucan. Beta-glucans are a group of natural polysaccharides. They are recognized as an effective immunocorrector. Their use is advisable both for the prevention of immunodeficiency pathologies and for the complex treatment of many diseases from cardiovascular to oncological. The physiological activity of β-glucan depends on the type and configuration between monosaccharide residues, branching and conformation of macromolecules, solubility in water. One major source of β-glucan is the baker’s yeast Saccharomyces cerevisiae. Much research has been carried out over the years examining cell wall glucans from Saccharomyces cerevisiae. This work is the development devoted to the characterization of water-soluble beta-glucan obtained as a result of controlled degradation with the enzyme Rovabio Excel AP of glucan cell walls of yeast Saccharomyces cerevisiae. In this study conditions were selected which allow to accumulate the maximum water-soluble fractions with a molecular mass of 1–30 kDa presumably as fractions with a high immunomodulatory effect. The results of the paper show that glucan can be isolated from Saccharomyces cerevisiae in very pure form by the method used in this study. Thus structural analysis gives reliable results. The structural characterization of pure product was performed using the common analytical procedures: enzymes hudrolyses and spectral analyses FTIR, NMR spectroscopy. On the basis of the obtained results it was concluded that investigated glucan is a (1→3)-β-linked glucose polymer with (1→6)-β-linked side chains with sparsely branched. Further work will concern the physiological effect of water-soluble glucan in comparision to the native glucan. The structural requirements for example for an immunomodulation in humans or animals are still under discussion.
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Karp S, Wyrwisz J, Kurek MA. The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation. Journal of Food Science and Technology 2020; 57:3628-3638. [PMID: 32884157 PMCID: PMC7447740 DOI: 10.1007/s13197-020-04395-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 12/16/2019] [Accepted: 04/01/2020] [Indexed: 01/08/2023]
Abstract
The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat β-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat β-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat β-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat β-glucan were 66.12% and 2.63% respectively. This proves that the application of oat β-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat β-glucan’s pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.
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Affiliation(s)
- Sabina Karp
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, University of Life Sciences, 159C Nowoursynowska, 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, University of Life Sciences, 159C Nowoursynowska, 02-776 Warsaw, Poland
| | - Marcin Andrzej Kurek
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, University of Life Sciences, 159C Nowoursynowska, 02-776 Warsaw, Poland
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31
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Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105543] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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32
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Dangi N, Yadav BS, Yadav RB. Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate. J Texture Stud 2020; 51:650-662. [PMID: 32134493 DOI: 10.1111/jtxs.12520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 11/29/2022]
Abstract
This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.
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Affiliation(s)
- Nidhi Dangi
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Ritika B Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
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Marasca E, Boulos S, Nyström L. Bile acid-retention by native and modified oat and barley β-glucan. Carbohydr Polym 2020; 236:116034. [PMID: 32172850 DOI: 10.1016/j.carbpol.2020.116034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 01/15/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
Abstract
Foods rich in cereal β-glucan are efficient dietary tools to help reduce serum cholesterol levels and hence the risk of cardiovascular diseases. However, β-glucan undergoes various reactions during food processing, which alter its viscous properties and interactions with components of the gastrointestinal tract. It has been proposed in the literature that oxidation and partial hydrolysis increase β-glucan's bile acid-binding activity, and therefore its effectiveness in lowering cholesterol. Here, the passage kinetics of a bile salt mix across a dialysis membrane was studied with or without oat and barley β-glucan extracts, native or modified (partial hydrolysis and oxidations by sodium periodate or TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl)). Bile acid-retention turned out to be purely a function of viscosity, with the most viscous native extracts exhibiting the strongest retardation of bile acid permeation. Opposite of what was suggested in the literature, oxidation and molecular weight reduction do not seem to increase the bile acid-binding capability of β-glucan.
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Affiliation(s)
- Elena Marasca
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Samy Boulos
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
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Karimi R, Azizi MH, Sahari MA, Kazem AE. In vitro fermentation profile of soluble dietary fibers obtained by different enzymatic extractions from barley bran. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2019.100205] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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35
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Tamura K, Foley MH, Gardill BR, Dejean G, Schnizlein M, Bahr CME, Louise Creagh A, van Petegem F, Koropatkin NM, Brumer H. Surface glycan-binding proteins are essential for cereal beta-glucan utilization by the human gut symbiont Bacteroides ovatus. Cell Mol Life Sci 2019; 76:4319-4340. [PMID: 31062073 PMCID: PMC6810844 DOI: 10.1007/s00018-019-03115-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/03/2019] [Accepted: 04/23/2019] [Indexed: 02/07/2023]
Abstract
The human gut microbiota, which underpins nutrition and systemic health, is compositionally sensitive to the availability of complex carbohydrates in the diet. The Bacteroidetes comprise a dominant phylum in the human gut microbiota whose members thrive on dietary and endogenous glycans by employing a diversity of highly specific, multi-gene polysaccharide utilization loci (PUL), which encode a variety of carbohydrases, transporters, and sensor/regulators. PULs invariably also encode surface glycan-binding proteins (SGBPs) that play a central role in saccharide capture at the outer membrane. Here, we present combined biophysical, structural, and in vivo characterization of the two SGBPs encoded by the Bacteroides ovatus mixed-linkage β-glucan utilization locus (MLGUL), thereby elucidating their key roles in the metabolism of this ubiquitous dietary cereal polysaccharide. In particular, molecular insight gained through several crystallographic complexes of SGBP-A and SGBP-B with oligosaccharides reveals that unique shape complementarity of binding platforms underpins specificity for the kinked MLG backbone vis-à-vis linear β-glucans. Reverse-genetic analysis revealed that both the presence and binding ability of the SusD homolog BoSGBPMLG-A are essential for growth on MLG, whereas the divergent, multi-domain BoSGBPMLG-B is dispensable but may assist in oligosaccharide scavenging from the environment. The synthesis of these data illuminates the critical role SGBPs play in concert with other MLGUL components, reveals new structure-function relationships among SGBPs, and provides fundamental knowledge to inform future (meta)genomic, biochemical, and microbiological analyses of the human gut microbiota.
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Affiliation(s)
- Kazune Tamura
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
- Department of Biochemistry and Molecular Biology, University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC, V6T 1Z3, Canada
| | - Matthew H Foley
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI, 48109, USA
| | - Bernd R Gardill
- Department of Biochemistry and Molecular Biology, University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC, V6T 1Z3, Canada
| | - Guillaume Dejean
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - Matthew Schnizlein
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI, 48109, USA
| | - Constance M E Bahr
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI, 48109, USA
| | - A Louise Creagh
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
- Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z3, Canada
| | - Filip van Petegem
- Department of Biochemistry and Molecular Biology, University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC, V6T 1Z3, Canada
| | - Nicole M Koropatkin
- Department of Microbiology and Immunology, University of Michigan Medical School, Ann Arbor, MI, 48109, USA.
| | - Harry Brumer
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada.
- Department of Biochemistry and Molecular Biology, University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC, V6T 1Z3, Canada.
- Department of Chemistry, University of British Columbia, 2036 Main Mall, Vancouver, BC, V6T 1Z1, Canada.
- Department of Botany, University of British Columbia, 3200 University Boulevard, Vancouver, BC, V6T 1Z4, Canada.
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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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Du B, Meenu M, Liu H, Xu B. A Concise Review on the Molecular Structure and Function Relationship of β-Glucan. Int J Mol Sci 2019; 20:E4032. [PMID: 31426608 PMCID: PMC6720260 DOI: 10.3390/ijms20164032] [Citation(s) in RCA: 127] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 08/16/2019] [Indexed: 02/07/2023] Open
Abstract
β-glucan is a non-starch soluble polysaccharide widely present in yeast, mushrooms, bacteria, algae, barley, and oat. β-Glucan is regarded as a functional food ingredient due to its various health benefits. The high molecular weight (Mw) and high viscosity of β-glucan are responsible for its hypocholesterolemic and hypoglycemic properties. Thus, β-glucan is also used in the food industry for the production of functional food products. The inherent gel-forming property and high viscosity of β-glucan lead to the production of low-fat foods with improved textural properties. Various studies have reported the relationship between the molecular structure of β-glucan and its functionality. The structural characteristics of β-glucan, including specific glycosidic linkages, monosaccharide compositions, Mw, and chain conformation, were reported to affect its physiochemical and biological properties. Researchers have also reported some chemical, physical, and enzymatic treatments can successfully alter the molecular structure and functionalities of β-glucan. This review article attempts to review the available literature on the relationship of the molecular structure of β-glucan with its functionalities, and future perspectives in this area.
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Affiliation(s)
- Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China
| | - Hongzhi Liu
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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Onuma H, Hara K, Sugita K, Kano A, Fukuta Y, Shirasaka N. Purification and characterization of a glycoside hydrolase family 5 endoglucanase from Tricholoma matsutake grown on barley based solid-state medium. J Biosci Bioeng 2019; 128:669-676. [PMID: 31257006 DOI: 10.1016/j.jbiosc.2019.05.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 04/24/2019] [Accepted: 05/23/2019] [Indexed: 11/19/2022]
Abstract
An endoglucanase was isolated from solid-state culture of the ectomycorrhizal fungus Tricholoma matsutake (TmEgl5A) grown on rolled barley and vermiculite. The enzyme was purified by ammonium sulfate fractionation, ion-exchange, hydrophobic, and gel filtration. TmEgl5A showed a molecular mass of approximately 40 kDa as determined by SDS-PAGE. The single band of the protein was analyzed by peptide-mass-finger-printing using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and the trypsin-digested peptide sequences were matched to a putative endoglucanase sequence (protein ID1465229) in the JGI T. matsutake 945 v3.0 genome database. Based on the sequence information, the gene encoding TmEgl was cloned and expressed in Pichia pastoris KM71H. The deduced amino acid sequence was similar to GH5 family endoglucanases from Basidiomycetes. The enzyme acts on barley β-glucan, lichenan, and CMC-Na. The hydrolyzation products from these substrates were detected by thin-layer chromatography as oligosaccharides with minimal disaccharides. These results suggested that T. matsutake produces a typical endoglucanase in solid-state culture, and the fungus has the potential to degrade β-linkage polysaccharides.
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Affiliation(s)
- Hiroki Onuma
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
| | - Kento Hara
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
| | - Kayo Sugita
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
| | - Akiko Kano
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
| | - Yasuhisa Fukuta
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan.
| | - Norifumi Shirasaka
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204 Naka-machi, Nara 631-8505, Japan
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Harasym J, Żyła E, Dziendzikowska K, Gromadzka-Ostrowska J. Proteinaceous Residue Removal from Oat β-Glucan Extracts Obtained by Alkaline Water Extraction. Molecules 2019; 24:E1729. [PMID: 31058866 PMCID: PMC6539924 DOI: 10.3390/molecules24091729] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/29/2019] [Accepted: 05/01/2019] [Indexed: 11/17/2022] Open
Abstract
Background: Wet methods of 1-3, 1-4 -β-D-glucan isolation from cereals differ mainly in the type of grain fraction used as raw material, the solid-liquid ratio of β-glucan in raw material vs. solvent used, and the type of aqueous solvent modification (alkali, neutral or acidic). All these factors impact the characterization of the residues finally found in extracts. Oat bran is a rich source of globulin fraction which can be transferred into the extracts, especially when a high pH is employed. Methods: A multi-stage (enzymatic and acidic) purification procedure was performed to remove the residues, especially starch and protein, from β-glucan isolates from oat of different molar mass. Pancreatin, thermostable α-amylase, amyloglucosidase, and papain were used for consecutive residue removal. Three levels of low pH = 4.5, 3.5 and 3.0 were also tested for effective protein precipitation. Results: The starch hydrolysis and liquefaction significantly facilitate the proteinaceous matter removal although papain usage showed an intensive unfavorable impact on β-glucan molar mass. Soluble protein content was significantly decreased after pancreatin and α-amylase treatment, while the significant reduction of amine nitrogen was noted after complete starch hydrolysis and a second acidification step. Conclusions: A complex procedure employing different enzymes is needed to successfully reduce the possibly bioactive residues in isolated oat β-glucan fractions.
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Affiliation(s)
- Joanna Harasym
- Adaptive Food Systems Accelerator⁻Research Centre, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland.
- Department of Biotechnology and Food Analysis, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland.
| | - Ewa Żyła
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Dziendzikowska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Gromadzka-Ostrowska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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40
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Chaari F, Chaabouni SE. Fungal β-1,3-1,4-glucanases: production, proprieties and biotechnological applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2657-2664. [PMID: 30430579 DOI: 10.1002/jsfa.9491] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/05/2018] [Accepted: 11/10/2018] [Indexed: 06/09/2023]
Abstract
β-1,3-1,4-glucanases (or lichenases; EC 3.2.1.73) comprise one of the main enzymes used in industry during recent decades. These enzymes hydrolyze β-glucans containing β-1,3 and β-1,4 linkages, such as cereal β-glucans and lichenan. The β-1,3-1,4-glucanases are produced by a variety of bacteria, fungi, plants and animals. A large number of microbial β-1,3-1,4-glucanases have potential application in industrial processes, such as feed, food and detergent industries. The present review summarizes the available studies with respect to β-1,3-1,4-glucanases production conditions, enzyme biochemical properties and potential industrial application. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Fatma Chaari
- Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Semia Ellouz Chaabouni
- Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax, Tunisia
- Common Service Unit of Bioreactor Coupled with an Ultrafilter, National School of Engineering, Sfax University, Sfax, Tunisia
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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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Zidan A, Alayoubi A, Asfari S, Coburn J, Ghammraoui B, Aqueel S, Cruz CN, Ashraf M. Development of mechanistic models to identify critical formulation and process variables of pastes for 3D printing of modified release tablets. Int J Pharm 2019; 555:109-123. [DOI: 10.1016/j.ijpharm.2018.11.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/11/2018] [Accepted: 11/15/2018] [Indexed: 11/25/2022]
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43
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Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding. Food Chem 2018; 268:550-557. [DOI: 10.1016/j.foodchem.2018.06.047] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/06/2018] [Accepted: 06/09/2018] [Indexed: 12/15/2022]
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44
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Zhang H, Zhang N, Xiong Z, Wang G, Xia Y, Lai P, Ai L. Structural characterization and rheological properties of β-D-glucan from hull-less barley (Hordeum vulgare L. var. nudum Hook. f.). PHYTOCHEMISTRY 2018; 155:155-163. [PMID: 30121430 DOI: 10.1016/j.phytochem.2018.08.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2018] [Revised: 08/04/2018] [Accepted: 08/12/2018] [Indexed: 06/08/2023]
Abstract
A high purity of β-D-glucan (80.8%) from hull-less barley (Hordeum vulgare L. var. nudum Hook. f.) (HBBG) was isolated by alkali extraction and multi-precipitation with ethanol. The molecular weight (Mw) of HBBG was determined as 571.4 kDa with a broad distribution (Mw/Mn = 1.6) by using HPSEC. According to methylation and GC-MS analysis, HBBG was identified to be composed of (1 → 4)- and (1 → 3)-glucopyranosyl (Glcp) residues with a ratio of (3.19 ± 0.01). The MALDI-TOF MS and NMR spectroscopy were further conducted to analyze the enzyme hydrolysate released by lichenase digestion on HBBG. The results suggested that HBBG possessed a typical chemical structure of cereal β-D-glucans, namely linear homopolysaccharides formed by β-D-Glcp units via (1 → 4)-linkages and occasionally single (1 → 3)-linkage. The trisaccharide and tetrasaccharide of HBBG accounted for 66.6% of total cellulosyl units, accompanying with a ratio of cellotriosyl to cellotetraosyl units = 1.0, which were significant different from those reported for the other cereal β-glucans. Rheological property analysis revealed that HBBG showed a shear-thinning behavior and thermal resilience during heating-cooling process.
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Affiliation(s)
- Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ning Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Phoency Lai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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45
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Singh S, Kaur M, Sogi DS. β-glucan from different Indian oat (Avena
sativa)
cultivars: Chemical, functional, structural, and rheological properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13788] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Sukriti Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Maninder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
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46
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Aljewicz M, Juśkiewicz J, Polak-Juszczak L. Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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47
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Bader Ul Ain H, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, Imran M, Tufail T, Javed A. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nazir Ahmad
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Bushra Niaz
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Lahore, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ahsan Javed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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48
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Molecular Mechanism by which Prominent Human Gut Bacteroidetes Utilize Mixed-Linkage Beta-Glucans, Major Health-Promoting Cereal Polysaccharides. Cell Rep 2018; 21:417-430. [PMID: 29020628 DOI: 10.1016/j.celrep.2017.09.049] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/30/2017] [Accepted: 09/14/2017] [Indexed: 12/18/2022] Open
Abstract
Microbial utilization of complex polysaccharides is a major driving force in shaping the composition of the human gut microbiota. There is a growing appreciation that finely tuned polysaccharide utilization loci enable ubiquitous gut Bacteroidetes to thrive on the plethora of complex polysaccharides that constitute "dietary fiber." Mixed-linkage β(1,3)/β(1,4)-glucans (MLGs) are a key family of plant cell wall polysaccharides with recognized health benefits but whose mechanism of utilization has remained unclear. Here, we provide molecular insight into the function of an archetypal MLG utilization locus (MLGUL) through a combination of biochemistry, enzymology, structural biology, and microbiology. Comparative genomics coupled with growth studies demonstrated further that syntenic MLGULs serve as genetic markers for MLG catabolism across commensal gut bacteria. In turn, we surveyed human gut metagenomes to reveal that MLGULs are ubiquitous in human populations globally, which underscores the importance of gut microbial metabolism of MLG as a common cereal polysaccharide.
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49
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Liu H, Gong F, Wei F, Lai F, Zhang X, Wu H. Artificial simulated gastrointestinal digestion of four carbohydrates containing beta-d
-1 → 4 linkages and new GC-TQ/MS-MS method for characterising released monosaccharides. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13788] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huifan Liu
- College of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong 510640 China
| | - Fan Gong
- Henan Institute of Product Quality Inspection and Supervision; Zhengzhou Henan 450000 China
| | - Fashan Wei
- Henan Institute of Product Quality Inspection and Supervision; Zhengzhou Henan 450000 China
| | - Furao Lai
- College of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong 510640 China
| | - Xiaoyuan Zhang
- Research Institute of Shaoguan Huagong High-tech Industry; Shaoguan Guangdong Province 512027 China
| | - Hui Wu
- College of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong 510640 China
- Research Institute of Shaoguan Huagong High-tech Industry; Shaoguan Guangdong Province 512027 China
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50
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Repin N, Cui SW, Goff HD. Rheological behavior of dietary fibre in simulated small intestinal conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.10.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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