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The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts. Carbohydr Polym 2023; 306:120597. [PMID: 36746587 DOI: 10.1016/j.carbpol.2023.120597] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 01/21/2023]
Abstract
The impact of arabinoxylan (AX) on the brewing process and beer characteristics depends on its content and structure and is often overlooked in research and industry. This paper reports on the occurrence and structural heterogeneity of AX in a set of commercial pilsner beers and their non-alcoholic counterparts. Fractionation by graded ethanol precipitation allowed us to isolate AX-rich fractions from beer with a number-average degree of polymerisation of 4 to 308 and an average degree of substitution in the range of 0.43 to 0.88. Pilsner beers had a higher content of high-molecular-weight AX than their non-alcoholic counterparts. The structural heterogeneity among the various commercial beers differed. By comparing the chemical composition of the beers, differences in beer production methods and ingredient selection were deduced and used to tentatively explain the differences in AX content and structural heterogeneity.
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2
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De Man WL, Chandran CV, Wouters AGB, Radhakrishnan S, Martens JA, Breynaert E, Delcour JA. Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State 13C MAS NMR Spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10604-10610. [PMID: 35977412 DOI: 10.1021/acs.jafc.2c04087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
To enable its structural characterization by nuclear magnetic resonance (NMR) spectroscopy, the native structure of cereal water-unextractable arabinoxylan (WU-AX) is typically disrupted by alkali or enzymatic treatments. Here, WU-AX in the wheat flour unextractable cell wall material (UCWM) containing 40.9% ± 1.5 arabinoxylan with an arabinose-to-xylose ratio of 0.62 ± 0.04 was characterized by high-resolution solid-state NMR without disrupting its native structure. Hydration of the UCWM (1.7 mg H2O/mg UCWM) in combination with specific optimizations in the NMR methodology enabled analysis by solid-state 13C NMR with magic angle spinning and 1H high-power decoupling (13C HPDEC MAS NMR) which provided sufficiently high resolution to allow for carbon atom assignments. Spectral resonances of C-1 from arabinose and xylose residues of WU-AX were here assigned to the solid state. The proportions of un-, mono-, and di-substituted xyloses were 59.2, 19.5, and 21.2%, respectively. 13C HPDEC MAS NMR showed the presence of solid-state fractions with different mobilities in the UCWM. This study presents the first solid-state NMR spectrum of wheat WU-AX with sufficient resolution to enable assignment without prior WU-AX solubilization.
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Affiliation(s)
- Wannes L De Man
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
| | - C Vinod Chandran
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
| | - Sambhu Radhakrishnan
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Johan A Martens
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Eric Breynaert
- Centre for Surface Chemistry and Catalysis (COK-KAT), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
- X-ray/NMR Platform for Convergence Research (NMRCoRe), KU Leuven, Celestijnenlaan 200F─box 2461, B-3001Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001Heverlee, Belgium
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Meeus Y, Janssen F, Wouters AG, Delcour JA, Moldenaers P. The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Janssen F, Wouters AGB, Delcour JA. Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Compr Rev Food Sci Food Saf 2021; 20:3881-3917. [PMID: 34056854 DOI: 10.1111/1541-4337.12761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/12/2021] [Accepted: 03/30/2021] [Indexed: 01/11/2023]
Abstract
Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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5
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De Man WL, Vaneeckhaute E, De Brier N, Wouters AGB, Martens JA, Breynaert E, Delcour JA. 1H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat ( Triticum aestivum L.) Flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3912-3922. [PMID: 33780246 DOI: 10.1021/acs.jafc.1c00180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The structural heterogeneity of water-extractable arabinoxylan (WE-AX) impacts wheat flour functionality. 1H diffusion-ordered (DOSY) nuclear magnetic resonance (NMR) spectroscopy revealed structural heterogeneity within WE-AX fractions obtained via graded ethanol precipitation. Combination with high-resolution 1H-1H correlation NMR spectroscopy (COSY) allowed identifying the relationship between the xylose substitution patterns and diffusion properties of the subpopulations. WE-AX fractions contained distinct subpopulations with different diffusion rates. WE-AX subpopulations with a high self-diffusivity contained high levels of monosubstituted xylose. In contrast, those with a low self-diffusivity were rich in disubstituted xylose, suggesting that disubstitution mainly occurs in WE-AX molecules with large hydrodynamic volumes. In general, WE-AX fractions precipitating at higher and lower ethanol concentrations had higher and lower self-diffusivity and more and less complex substitution patterns. Although 1H DOSY NMR, as performed in this study, was valuable for elucidating WE-AX structural heterogeneity, physical limitations arose when studying WE-AX populations with high molecular weight dispersions.
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Affiliation(s)
- Wannes L De Man
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Heverlee, Belgium
| | - Ewoud Vaneeckhaute
- COK-KAT, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
- NMRCoRe, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Heverlee, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Heverlee, Belgium
| | - Johan A Martens
- COK-KAT, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
- NMRCoRe, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
| | - Eric Breynaert
- COK-KAT, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
- NMRCoRe, KU Leuven, Celestijnenlaan 200F-box 2461, B-3001 Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Heverlee, Belgium
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Acar O, Izydorczyk M, McMillan T, Yazici M, Ozdemir B, Cakmak I, Koksel H. An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Janssen F, Wouters AG, Meeus Y, Moldenaers P, Vermant J, Delcour JA. The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105771] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Langenaeken NA, Ieven P, Hedlund EG, Kyomugasho C, van de Walle D, Dewettinck K, Van Loey AM, Roeffaers MBJ, Courtin CM. Arabinoxylan, β-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo-SEM. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2020; 103:1477-1489. [PMID: 32412127 DOI: 10.1111/tpj.14816] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/29/2020] [Accepted: 05/05/2020] [Indexed: 05/14/2023]
Abstract
The architecture of endosperm cell walls in Hordeum vulgare (barley) differs remarkably from that of other grass species and is affected by germination or malting. Here, the cell wall microstructure is investigated using (bio)chemical analyses, cryogenic scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) as the main techniques. The relative proportions of β-glucan, arabinoxylan and pectin in cell walls were 61, 34 and 5%, respectively. The average thickness of a single endosperm cell wall was 0.30 µm, as estimated by the cryo-SEM analysis of barley seeds, which was reduced to 0.16 µm after malting. After fluorescent staining, 3D confocal multiphoton microscopy (multiphoton CLSM) imaging revealed the complex cell wall architecture. The endosperm cell wall is composed of a structure in which arabinoxylan and pectin are colocalized on the outside, with β-glucan depositions on the inside. During germination, arabinoxylan and β-glucan are hydrolysed, but unlike β-glucan, arabinoxylan remains present in defined cell walls in malt. Integrating the results, an enhanced model for the endosperm cell walls in barley is proposed.
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Affiliation(s)
- Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, 3001, Belgium
| | - Pieter Ieven
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, 3001, Belgium
| | - Erik G Hedlund
- Centre for Surface Chemistry and Catalysis, KU Leuven, Leuven, 3001, Belgium
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Heverlee, 3001, Belgium
| | - Davy van de Walle
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent, 9000, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent, 9000, Belgium
| | - Ann M Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Heverlee, 3001, Belgium
| | | | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, 3001, Belgium
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Janssen F, Wouters AG, Linclau L, Waelkens E, Derua R, Dehairs J, Moldenaers P, Vermant J, Delcour JA. The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food Chem 2020; 319:126565. [DOI: 10.1016/j.foodchem.2020.126565] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/04/2020] [Accepted: 03/04/2020] [Indexed: 11/24/2022]
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Abstract
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties, and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.
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Affiliation(s)
- Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
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Li J, Du J. Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed Beer. Molecules 2019; 24:E1230. [PMID: 30934822 PMCID: PMC6479467 DOI: 10.3390/molecules24071230] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 03/25/2019] [Accepted: 03/27/2019] [Indexed: 01/24/2023] Open
Abstract
This research was to explore the distribution and some molecular characterization of arabinoxylan in wheat beer (B), beer foam (BF) and defoamed beer (DB) because of the crucial influences of arabinoxylan on wheat beer and its foam. The purified arabinoxylan from B, BF, and DB were fractionated by ethanol of 50%, 67%, 75%, and 80%. The monosaccharide composition, substitution degree (Ara/Xyl ratio, A/X), and average degrees of polymerization (avDP) of arabinoxylan were investigated. Molecular weight and microstructure were also involved in this study by GPC-LLS and SEM, respectively. Under the same ethanol concentration, the arabinoxylan content in the BF was higher than the other two, respectively, and it was precipitated in BF fraction with 50% ethanol which accounted for 80.84% of the total polysaccharides. Meanwhile, the greatest substitution degree (A/X) and highest value of avDP of the arabinoxylan was found in all beer foam fractions regardless of the concentration of ethanol used. The average degrees of polymerization (avDP) of arabinoxylan displayed a significant difference (p < 0.05) among B, BF, and DB. Furthermore, arabinoxylan presented varied microstructure with irregular lamellas and spherical structures and the weight-average molecular weight (Mw) of arabinoxylan showed the lowest values in BF, while the largest values were shown in DB. Therefore, arabinoxylan was more accumulated in beer foam, especially in 50% ethanol, characterised by greater value of A/X and avDP, as well as lower Mw. It was suggested that the arabinoxylan played important roles in maintaining wheat beer foam characteristics.
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Affiliation(s)
- Jie Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
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Harris S, Powers S, Monteagudo-Mera A, Kosik O, Lovegrove A, Shewry P, Charalampopoulos D. Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation. Eur J Nutr 2019; 59:297-307. [PMID: 30725212 PMCID: PMC7000537 DOI: 10.1007/s00394-019-01908-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Accepted: 01/23/2019] [Indexed: 02/06/2023]
Abstract
Purpose To test the prebiotic activity of wheat arabinogalactan-peptide (AGP), which is a soluble dietary fibre composed of arabinogalactan polysaccharide linked to a 15-residue peptide, which accounts for up to 0.4% of the dry weight of wheat flour. Methods The prebiotic activity of AGP prepared from white wheat flour was tested using in vitro fermentation by colonic bacteria in automated pH-controlled anaerobic stirred batch cultures and compared to fructooligosaccharide (FOS) and wheat flour arabinoxylan (AX). Bacterial populations were measured using fluorescence in situ hybridisation (flow-FISH) and short chain fatty acid (SCFA) concentrations were measured using HPLC. Results Fermentation of AGP resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate after 24 h of fermentation. Conclusions These results were comparable to those obtained with AX and confirm the prebiotic potential of AGP. Furthermore, fermentation of a mixture of AGP and AX was faster compared to the single substrates and more similar to FOS, indicating that combinations of fermentable carbohydrates with different structures are potentially more effective as prebiotics than single substrates. Electronic supplementary material The online version of this article (10.1007/s00394-019-01908-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Suzanne Harris
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK. .,Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.
| | - Stephen Powers
- Computational and Analytical Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Andrea Monteagudo-Mera
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
| | - Ondrej Kosik
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Alison Lovegrove
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Peter Shewry
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK.,Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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Cherno N, Ozolina S, Bytka T. OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v12i4.1180] [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
The Ukrainian people’s diet lacks a number of biologically active substances. But their addition to the food is not effective enough as aggressive bodily fluids influence their activity and substantially reduce it. There are undesirable changes in the properties of biologically active substances during their storage, too. That is why it is so urgent a task to increase the effectiveness of biologically active substances by compounding them with polysaccharides in order to protect them from the unfriendly environment. It has been considered how practical it is to form a complex of papain and maize germs arabinoxylan to modify the properties of the enzyme in the intended direction. It has been proved that the complex formation taking place when biopolymer solutions are combined results in the enzyme activity increase. A number of factors (the concentrations of biopolymers solutions, their volumetric ratios, the duration of the contact, pH medium) influencing the enzyme activity in the complex have been studied. The rational conditions have been determined under which a complex can be obtained far more active than the original papain. These conditions are: a 0.25 % polysaccharide solution mixed with a 4.0 % enzyme solution, with the volumetric ratio being 1:1 and pH 6, at room temperature, for 20 minutes. Introducing papain into the complex makes it more resistant to pH and temperature changes. For the physiological pH values ranging 2 to 8, the enzyme activity in the complex composition is higher than free papain. Complex formation increases the enzyme resistance to higher temperatures, especially in the first 90 minutes. Obtaining of the complex is proved by thermogravimetric analysis.
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Lamport DTA, Tan L, Held M, Kieliszewski MJ. The Role of the Primary Cell Wall in Plant Morphogenesis. Int J Mol Sci 2018; 19:E2674. [PMID: 30205598 PMCID: PMC6165521 DOI: 10.3390/ijms19092674] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 09/04/2018] [Accepted: 09/04/2018] [Indexed: 01/16/2023] Open
Abstract
Morphogenesis remains a riddle, wrapped in a mystery, inside an enigma. It remains a formidable problem viewed from many different perspectives of morphology, genetics, and computational modelling. We propose a biochemical reductionist approach that shows how both internal and external physical forces contribute to plant morphogenesis via mechanical stress⁻strain transduction from the primary cell wall tethered to the plasma membrane by a specific arabinogalactan protein (AGP). The resulting stress vector, with direction defined by Hechtian adhesion sites, has a magnitude of a few piconewtons amplified by a hypothetical Hechtian growth oscillator. This paradigm shift involves stress-activated plasma membrane Ca2+ channels and auxin-activated H⁺-ATPase. The proton pump dissociates periplasmic AGP-glycomodules that bind Ca2+. Thus, as the immediate source of cytosolic Ca2+, an AGP-Ca2+ capacitor directs the vectorial exocytosis of cell wall precursors and auxin efflux (PIN) proteins. In toto, these components comprise the Hechtian oscillator and also the gravisensor. Thus, interdependent auxin and Ca2+ morphogen gradients account for the predominance of AGPs. The size and location of a cell surface AGP-Ca2+ capacitor is essential to differentiation and explains AGP correlation with all stages of morphogenetic patterning from embryogenesis to root and shoot. Finally, the evolutionary origins of the Hechtian oscillator in the unicellular Chlorophycean algae reflect the ubiquitous role of chemiosmotic proton pumps that preceded DNA at the dawn of life.
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Affiliation(s)
- Derek T A Lamport
- School of Life Sciences, University of Sussex, Falmer, Brighton BN1 9QG, UK.
| | - Li Tan
- Complex Carbohydrate Research Center, University of Georgia, Athens, GA 30602, USA.
| | - Michael Held
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH 45701, USA.
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Courtin CM, Broekaert WF, Swennen K, Aerts G, Van Craeyveld V, Delcour JA. Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0323-01] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, Belgium
| | - Willem F. Broekaert
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, Belgium
| | - Katrien Swennen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, Belgium
| | - Guido Aerts
- Laboratory of Enzyme and Brewing Technology, KaHo St.-Lieven, Gent, Belgium
| | - Valerie Van Craeyveld
- Laboratory of Food Chemistry and Biochemistry and LFORCE, K. U. Leuven, Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and LFORCE, K. U. Leuven, Leuven, Belgium
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Lamport DTA, Tan L, Held MA, Kieliszewski MJ. Pollen tube growth and guidance: Occam's razor sharpened on a molecular arabinogalactan glycoprotein Rosetta Stone. THE NEW PHYTOLOGIST 2018; 217:491-500. [PMID: 28990197 DOI: 10.1111/nph.14845] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Occam's Razor suggests a new model of pollen tube tip growth based on a novel Hechtian oscillator that integrates a periplasmic arabinogalactan glycoprotein-calcium (AGP-Ca2+ ) capacitor with tip-localized AGPs as the source of tip-focussed cytosolic Ca2+ oscillations: Hechtian adhesion between the plasma membrane and the cell wall of the growing tip acts as a piconewton force transducer that couples the internal stress of a rapidly growing wall to the plasma membrane. Such Hechtian transduction opens stretch-activated Ca2+ channels and activates H+ -ATPase proton pump efflux that dissociates periplasmic AGP-Ca2+ resulting in a Ca2+ influx that activates exocytosis of wall precursors. Thus, a highly simplified pectic primary cell wall regulates its own synthesis by a Hechtian growth oscillator that regulates overall tip growth. By analogy with the three cryptic inscriptions of the classical Rosetta Stone, the Hechtian Hypothesis translates classical AGP function as a Ca2+ capacitor, pollen tube guide and wall plasticizer into a simple but widely applicable model of tip growth. Even wider ramifications of the Hechtian oscillator may implicate AGPs in osmosensing or gravisensing and other tropisms, leading us yet further towards the Holy Grail of plant growth.
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Affiliation(s)
- Derek T A Lamport
- School of Life Sciences, University of Sussex, Falmer, Brighton, BN1 9QG, UK
| | - Li Tan
- Complex Carbohydrate Research Center, University of Georgia, Athens, GA, 30602-4712, USA
| | - Michael A Held
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, 45701, USA
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Lim SH, Lee J. Protection of the brain through supplementation with larch arabinogalactan in a rat model of vascular dementia. Nutr Res Pract 2017; 11:381-387. [PMID: 28989574 PMCID: PMC5621360 DOI: 10.4162/nrp.2017.11.5.381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 07/10/2017] [Accepted: 09/08/2017] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND/OBJECTIVES Vascular dementia (VaD) caused by reduced blood supply to the brain manifests as white matter lesions accompanying demyelination and glial activation. We previously showed that arabinoxylan consisting of arabinose and xylose, and arabinose itself attenuated white matter injury in a rat model of VaD. Here, we investigated whether larch arabinogalactan (LAG) consisting of arabinose and galactose could also reduce white matter injury. MATERIALS/METHODS We used a rat model of bilateral common carotid artery occlusion (BCCAO), in which the bilateral common carotid arteries were exposed and ligated permanently with silk sutures. The rats were fed a modified AIN-93G diet supplemented with LAG (100 mg/kg/day) for 5 days before and 4 weeks after being subjected to BCCAO. Four weeks after BCCAO, the pupillary light reflex (PLR) was measured to assess functional consequences of injury in the corpus callosum (cc). Additionally, Luxol fast blue staining and immunohistochemical staining were conducted to assess white matter injury, and astrocytic and microglial activation, respectively. RESULTS We showed that white matter injury in the the cc and optic tract (opt) was attenuated in rats fed diet supplemented with LAG. Functional consequences of injury reduction in the opt manifested as improved PLR. Overall, these findings indicate that LAG intake protects against white matter injury through inhibition of glial activation. CONCLUSIONS The results of this study support our hypothesis that cell wall polysaccharides consisting of arabinose are effective at protecting white matter injury, regardless of their origin. Moreover, LAG has the potential for development as a functional food to prevent vascular dementia.
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Affiliation(s)
- Sun Ha Lim
- Department of Biochemistry, School of Medicine, Catholic University of Daegu, 33 Duryugongwon-ro 17-gil, Nam-gu, Daegu 42472, Korea
| | - Jongwon Lee
- Department of Biochemistry, School of Medicine, Catholic University of Daegu, 33 Duryugongwon-ro 17-gil, Nam-gu, Daegu 42472, Korea
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Li J, Du J, Wu X, Zhang Z, Zhang K. Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.407] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jie Li
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
- Market Supervision and Administration of Chongming District; Chongming Shanghai 202172 China
| | | | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd; Tai’ an 271000 China
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Wilkinson MD, Tosi P, Lovegrove A, Corol DI, Ward JL, Palmer R, Powers S, Passmore D, Webster G, Marcus SE, Knox JP, Shewry PR. The Gsp-1 genes encode the wheat arabinogalactan peptide. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Buksa K. Application of model bread baking in the examination of arabinoxylan—protein complexes in rye bread. Carbohydr Polym 2016; 148:281-9. [DOI: 10.1016/j.carbpol.2016.04.071] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/09/2016] [Accepted: 04/17/2016] [Indexed: 10/21/2022]
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21
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Turbin-Orger A, Della Valle G, Doublier J, Fameau AL, Marze S, Saulnier L. Foaming and rheological properties of the liquid phase extracted from wheat flour dough. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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22
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Guo M, Du J, Zhang K, Jin Y. Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2794-2800. [PMID: 24585458 DOI: 10.1002/jsfa.6631] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Revised: 02/13/2014] [Accepted: 02/24/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Arabinoxylans (AXs) are partially water-extractable polymers that cause problems of viscosity and filterability during beer brewing. This study investigated the effects of Kolbach index (KI) on water-extractable AXs (WEAXs). RESULTS KI had positive correlations with extract (r = 0.845) and free amino nitrogen (FAN) (r = 0.958). The contents of malt WEAXs (WEAXsm), total AXs and wort AXs (WAXs) were 10.8-11.6 g kg⁻¹, 57.5-60.8 g kg⁻¹ and 137.5-140.5 mg per 100 mL respectively and the corresponding arabinose/xylose (A/X) ratios were 0.52-0.56, 0.55-0.62 and 0.48-0.50. The molecular weight (Mw) ranged from 4.92 × 10⁴ to 6.93 × 10⁴ Da for WEAXsm and from 1.24 × 10⁴ to 2.90 × 10⁴ Da for WAXs. KI had negative correlations with the average degree of polymerization (avDP) of malt (r = -0.877) and wort (r = -0.978). Wort viscosity showed a positive correlation with the Mw of WEAXsm (Mwm) (r = 0.821). CONCLUSION Increasing KI can promote the degradation of the xylan backbone, while it cannot affect the branching of the polymer chain and the content and Mw of WEAXs.
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Affiliation(s)
- Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China
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23
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Saeed F, Arshad M, Pasha I, Suleria H, Arshad M, Qamar A, Ullah A, Sultan S. Effect of Arabinoxylan and Arabinogalactan on Textural Attributes of Bread. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12322] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- F. Saeed
- Department of Food Science, Nutrition & Home Economics; Government College University Faisalabad; Faisalabad Pakistan
| | - M.U. Arshad
- Department of Food Science, Nutrition & Home Economics; Government College University Faisalabad; Faisalabad Pakistan
| | - I. Pasha
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - H.A.R. Suleria
- School of Agriculture and Food Sciences; The University of Queensland; Brisbane Queensland Australia
| | - M.S. Arshad
- Department of Food Science, Nutrition & Home Economics; Government College University Faisalabad; Faisalabad Pakistan
| | - A. Qamar
- Department of Food Science, Nutrition & Home Economics; Government College University Faisalabad; Faisalabad Pakistan
| | - Azmat Ullah
- Department of Food Science, Nutrition & Home Economics; Government College University Faisalabad; Faisalabad Pakistan
| | - S. Sultan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
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Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten–starch separation. Food Chem 2014; 148:235-9. [DOI: 10.1016/j.foodchem.2013.10.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2013] [Revised: 10/03/2013] [Accepted: 10/07/2013] [Indexed: 11/19/2022]
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25
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Decamps K, Joye IJ, Rakotozafy L, Nicolas J, Courtin CM, Delcour JA. The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7848-7854. [PMID: 23875828 DOI: 10.1021/jf4021416] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Glucose oxidase (GO) and pyranose oxidase (P2O) improve dough stability and bread quality. We here studied whether their mode of action resides in cross-linking of proteins and/or arabinoxylan (AX) molecules through the production of H2O2. Evidence for both was deduced from a decrease in extractability of protein and AX from dough made with P2O, GO, or H2O2, using sodium dodecyl sulfate containing buffer and water, respectively. The addition of H2O2, P2O, or GO to a glutathione solution sharply decreased its sulfhydryl (SH) content. P2O or GO can trigger protein cross-linking through the formation of disulfide (SS) bonds. As a result thereof, SH/SS interchange reactions between low molecular mass SH containing compounds and gluten proteins can be hampered. Furthermore, a decrease in the level of monomeric ferulic acid (FA) esterified to AX in dough points to a role of FA bridges in cross-linking of AX molecules. Our results indicate that the molecular mechanism of dough and bread improvement by P2O and GO resides in cross-linking of gluten proteins and AX by formation of H2O2. They furthermore show that the extent of cross-linking upon addition of P2O or GO strongly depends on the concentration (and production rate) of H2O2.
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Affiliation(s)
- Karolien Decamps
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - box 2463, B-3001 Heverlee, Belgium
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Cyran MR, Dynkowska WM. Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: genotypic diversity in the level, substitution degree and macromolecular characteristics. Food Chem 2013; 145:356-64. [PMID: 24128489 DOI: 10.1016/j.foodchem.2013.07.093] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 07/03/2013] [Accepted: 07/19/2013] [Indexed: 11/27/2022]
Abstract
Insight into solubilisation mechanisms of rye arabinoxylans during breadmaking is important for understanding the biochemical processes that affect bread attributes. Purified ethanol precipitated water-extractable arabinoxylans (WE-AX) and residual unextractable counterparts (WU-AX) were isolated from rye flours and resulting breads. While the endosperm flours had lower endoxylanase activities and higher arabinose-to-xylose ratios of WU-AX than those of corresponding wholemeals, there were not any significant differences between them in the mean amounts of WU-AX hydrolysed during breadmaking. Nevertheless, they were highly affected by rye cultivar used for breadmaking. On average, 42% and 36% of WU-AX were recovered in bread WE-AX fraction, causing its 11% and 8% increase, respectively for endosperm and wholemeal breads. Bread WE-AX, however, had lower molecular weights than those of starting flours, implying chains depolymerisation. Degree of AX solubilisation depends mainly on rye genotype used, determining combined effect of enzymatic and acid hydrolyses, associations and fine structure of AX.
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Affiliation(s)
- Malgorzata R Cyran
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute, National Research Institute, Radzikow, 05-870 Blonie, Poland.
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Wheat grain softness protein (Gsp1) is a puroindoline-like protein that displays a specific post-translational maturation and does not interact with lipids. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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30
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Damen B, Pollet A, Dornez E, Broekaert WF, Haesendonck IV, Trogh I, Arnaut F, Delcour JA, Courtin CM. Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.043] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Damen B, Cloetens L, Broekaert WF, François I, Lescroart O, Trogh I, Arnaut F, Welling GW, Wijffels J, Delcour JA, Verbeke K, Courtin CM. Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers. J Nutr 2012; 142:470-7. [PMID: 22298569 DOI: 10.3945/jn.111.146464] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR(+) intake compared to WR(-). Consumption of WR(+) significantly increased fecal total SCFA concentrations compared to intake of W(-). The effect of WR(+) intake was most pronounced on butyrate, with levels 70% higher than after consumption of W(-) in the run-in or wash-out period. Consumption of WR(+) tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W(-). Stool frequency increased significantly after intake of WR(+) compared to WR(-). In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans.
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Affiliation(s)
- Bram Damen
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium
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Pellny TK, Lovegrove A, Freeman J, Tosi P, Love CG, Knox JP, Shewry PR, Mitchell RA. Cell walls of developing wheat starchy endosperm: comparison of composition and RNA-Seq transcriptome. PLANT PHYSIOLOGY 2012; 158:612-27. [PMID: 22123899 PMCID: PMC3271754 DOI: 10.1104/pp.111.189191] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Accepted: 11/24/2011] [Indexed: 05/20/2023]
Abstract
The transcriptome of the developing starchy endosperm of hexaploid wheat (Triticum aestivum) was determined using RNA-Seq isolated at five stages during grain fill. This resource represents an excellent way to identify candidate genes responsible for the starchy endosperm cell wall, which is dominated by arabinoxylan (AX), accounting for 70% of the cell wall polysaccharides, with 20% (1,3;1,4)-β-d-glucan, 7% glucomannan, and 4% cellulose. A complete inventory of transcripts of 124 glycosyltransferase (GT) and 72 glycosylhydrolase (GH) genes associated with cell walls is presented. The most highly expressed GT transcript (excluding those known to be involved in starch synthesis) was a GT47 family transcript similar to Arabidopsis (Arabidopsis thaliana) IRX10 involved in xylan extension, and the second most abundant was a GT61. Profiles for GT43 IRX9 and IRX14 putative orthologs were consistent with roles in AX synthesis. Low abundances were found for transcripts from genes in the acyl-coA transferase BAHD family, for which a role in AX feruloylation has been postulated. The relative expression of these was much greater in whole grain compared with starchy endosperm, correlating with the levels of bound ferulate. Transcripts associated with callose (GSL), cellulose (CESA), pectin (GAUT), and glucomannan (CSLA) synthesis were also abundant in starchy endosperm, while the corresponding cell wall polysaccharides were confirmed as low abundance (glucomannan and callose) or undetectable (pectin) in these samples. Abundant transcripts from GH families associated with the hydrolysis of these polysaccharides were also present, suggesting that they may be rapidly turned over. Abundant transcripts in the GT31 family may be responsible for the addition of Gal residues to arabinogalactan peptide.
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Affiliation(s)
| | | | | | | | | | | | | | - Rowan A.C. Mitchell
- Centre for Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom (T.K.P., A.L., J.F., P.T., C.G.L., P.R.S., R.A.C.M.); and Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom (J.P.K.)
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Damen B, Verspreet J, Pollet A, Broekaert WF, Delcour JA, Courtin CM. Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence. Mol Nutr Food Res 2011; 55:1862-74. [PMID: 22058065 DOI: 10.1002/mnfr.201100377] [Citation(s) in RCA: 97] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 08/14/2011] [Accepted: 08/27/2011] [Indexed: 01/01/2023]
Abstract
SCOPE Cereal arabinoxylan (AX) is one of the main dietary fibers in a balanced human diet. To gain insight into the importance of structural features of AX for their prebiotic potential and intestinal fermentation properties, a rat trial was performed. METHODS AND RESULTS A water unextractable AX-rich preparation (WU-AX, 40% purity), water extractable AX (WE-AX, 81% purity), AX oligosaccharides (AXOS, 79% purity) and combinations thereof were included in a standardized diet at a 5% AX level. WU-AX was only partially fermented in the ceco-colon and increased the level of butyrate and of butyrate producing Roseburia/E. rectale spp. Extensive fermentation of WE-AX and/or AXOS reduced the pH, suppressed relevant markers of the proteolytic breakdown and induced a selective bifidogenic response. Compared with WE-AX, AXOS showed a slightly less pronounced effect in the colon as its fermentation was virtually complete in the cecum. Combining WU-AX and AXOS caused a striking synergistic increase in cecal butyrate levels. WU-AX, WE-AX and AXOS together combined a selective bifidogenic effect in the colon with elevated butyrate levels, a reduced pH and suppressed proteolytic metabolites. CONCLUSION The prebiotic potential and fermentation characteristics of cereal AX depend strongly on their structural properties and joint presence.
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Affiliation(s)
- Bram Damen
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium
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Saeed F, Pasha I, Anjum FM, Sultan MT. Arabinoxylans and arabinogalactans: a comprehensive treatise. Crit Rev Food Sci Nutr 2011; 51:467-76. [PMID: 21491271 DOI: 10.1080/10408391003681418] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.
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Affiliation(s)
- Farhan Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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Göllner EM, Ichinose H, Kaneko S, Blaschek W, Classen B. An arabinogalactan-protein from whole grain of Avena sativa L. belongs to the wattle-blossom type of arabinogalactan-proteins. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.01.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Tryfona T, Liang HC, Kotake T, Kaneko S, Marsh J, Ichinose H, Lovegrove A, Tsumuraya Y, Shewry PR, Stephens E, Dupree P. Carbohydrate structural analysis of wheat flour arabinogalactan protein. Carbohydr Res 2010; 345:2648-56. [PMID: 20971454 DOI: 10.1016/j.carres.2010.09.018] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2010] [Revised: 09/14/2010] [Accepted: 09/16/2010] [Indexed: 11/25/2022]
Abstract
The water-extractable arabinogalactan protein (AGP) was isolated from bread wheat flour (Triticum aestivum L. variety Cadenza) and the structure of the arabinogalactan (AG) carbohydrate component was studied. Oligosaccharides, released by hydrolysis of the AG with a range of AGP-specific enzymes, were characterised by Matrix Assisted Laser Desorption Ionisation (MALDI)-Time of Flight (ToF)-Mass Spectrometry (MS), MALDI-ToF/ToF high energy collision induced dissociation (CID) and Polysaccharide Analysis by Carbohydrate gel Electrophoresis (PACE). The AG is composed of a β-(1→3)-D-galactan backbone with β-(1→6)-D-galactan side chains. These side chains are highly variable in length, from one to at least 20 Gal residues and are highly substituted with α-L-Araf. Single GlcA residues are also present at the non-reducing termini of some short β-(1→6)-galactan side chains. In addition, the β-(1→6)-galactan side chains are also substituted with β-L-Arap. We propose a polysaccharide structure of the wheat flour AGP that is substantially revised from earlier models.
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Affiliation(s)
- Theodora Tryfona
- School of Biological Sciences, Department of Biochemistry, Hopkins Building, The Downing site, Tennis Court Road, Cambridge University, CB2 1QW Cambridge, UK
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Izydorczyk MS. Variations in Content and Molecular Structure of Barley Nonstarch Polysaccharides Associated with Genotypic and Cellular Origin. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0376] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marta S. Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg MB. Corresponding author. Phone: (204) 983‐1300; Fax: (204) 983‐0724; E‐mail:
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Göllner EM, Blaschek W, Classen B. Structural investigations on arabinogalactan-protein from wheat, isolated with Yariv reagent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3621-3626. [PMID: 20163180 DOI: 10.1021/jf903843f] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
For the first time a pure arabinogalactan-protein (AGP) could be isolated from whole grain of wheat ( Triticum aestivum L.) by performing a double precipitation with beta-glucosyl Yariv reagent. The putative bioactive AGP has been characterized with regard to its polysaccharide and protein parts. Analytical investigations by GLC-MS and (13)C NMR revealed a carbohydrate moiety consisting of a 1,3-Galp backbone, linked in position 6 to short 1,6-Galp-chains, terminating in Araf. In the protein part, a high content of hydroxyproline has been found, probably responsible for linkage between protein and polysaccharide moieties. The molecular mass of AGP has been determined by size exclusion chromatography with laser light scattering detection and found to be 125 kDa. Alkaline hydrolysis of the protein resulted in single carbohydrate moieties with a molecular mass of about 20 kDa, indicating that AGP from whole grain of wheat belongs to the wattle blossom type of AGPs.
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Affiliation(s)
- Esther M Göllner
- Pharmaceutical Institute, Department of Pharmaceutical Biology, Christian-Albrechts-University of Kiel, Gutenbergstrasse 76, Kiel, Germany.
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Krahl M, Müller S, Zarnkow M, Back W, Becker T. Arabinoxylan and fructan in the malting and brewing process. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2009. [DOI: 10.1111/j.1757-837x.2009.00035.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Andersson R, Fransson G, Tietjen M, Aman P. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2004-8. [PMID: 19219994 DOI: 10.1021/jf801280f] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.
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Affiliation(s)
- Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Post Office Box 7051, SE-750 07 Uppsala, Sweden.
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Gebruers K, Dornez E, Boros D, Fraś A, Dynkowska W, Bedo Z, Rakszegi M, Delcour JA, Courtin CM. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9740-9. [PMID: 18921978 DOI: 10.1021/jf800975w] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Within the HEALTHGRAIN diversity screening program, the variation in the content of dietary fiber and components thereof in different types of wheat was studied. The wheat types were winter (131 varieties) and spring (20 varieties) wheats (both Triticum aestivum L., also referred to as common wheats), durum wheat (Triticum durum Desf., 10 varieties), spelt wheat (Triticum spelta L., 5 varieties), einkorn wheat (T. monococcum L., 5 varieties), and emmer wheat (Triticum dicoccum Schubler, 5 varieties). Common wheats contained, on average, the highest level of dietary fiber [11.5-18.3% of dry matter (dm)], whereas einkorn and emmer wheats contained the lowest level (7.2-12.8% of dm). Intermediate levels were measured in durum and spelt wheats (10.7-15.5% of dm). Also, on the basis of the arabinoxylan levels in bran, the different wheat types could be divided this way, with ranges of 12.7-22.1% of dm for common wheats, 6.1-14.4% of dm for einkorn and emmer wheats, and 10.9-13.9% of dm for durum and spelt wheats. On average, bran arabinoxylan made up ca. 29% of the total dietary fiber content of wheat. In contrast to what was the case for bran, the arabinoxylan levels in flour were comparable between the different types of wheat. For wheat, in general, they varied between 1.35 and 2.75% of dm. Einkorn, emmer, and durum wheats contained about half the level of mixed-linkage beta-glucan (0.25-0.45% of dm) present in winter, spring, and spelt wheats (0.50-0.95% of dm). All wheat types had Klason lignin, the levels of which varied from 1.40 to 3.25% of dm. The arabinoxylan contents in bran and the dietary fiber contents in wholemeal were inversely and positively related with bran yield, respectively. Aqueous wholemeal extract viscosity, a measure for the level of soluble dietary fiber, was determined to large extent by the level of water-extractable arabinoxylan. In conclusion, the present study revealed substantial variation in the contents of dietary fiber and constituents thereof between different wheat types and varieties.
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Affiliation(s)
- Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, 3001 Leuven, Belgium.
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Eder M, Tenhaken R, Driouich A, Lütz-Meindl U. OCCURRENCE AND CHARACTERIZATION OF ARABINOGALACTAN-LIKE PROTEINS AND HEMICELLULOSES IN MICRASTERIAS (STREPTOPHYTA)(1). JOURNAL OF PHYCOLOGY 2008; 44:1221-34. [PMID: 27041719 DOI: 10.1111/j.1529-8817.2008.00576.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The cell wall of the green alga Micrasterias denticulata Bréb. ex Ralfs (Desmidiaceae, Zygnematophyceae, Streptophyta) was investigated to obtain information on the composition of component polysaccharides and proteoglycans to allow comparison with higher plants and to understand cell wall functions during development. Various epitopes currently assigned to arabinogalactan-proteins (AGPs) of higher plants could be detected in Micrasterias by immuno TEM and immunofluorescence methods, but the walls did not bind the β-d-glycosyl-Yariv (β-GlcY) reagent. Secretory vesicles and the primary wall were labeled by antibodies against AGPs (JIM8, JIM13, JIM14). Dot and Western blot experiments indicated a proteoglycan nature of the epitopes recognized, which consisted of galactose and xylose as major sugars by high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Epitopes of alkali-soluble polysaccharides assigned to noncellulosic polysaccharides in higher plants could be detected and located in the wall during its formation. The polyclonal anti-xyloglucan (anti-XG) antibody labeled primary and secondary wall of Micrasterias, whereas the monoclonal antibody CCRC-M1, directed against the fucose/galactose side chain of xyloglucan (XyG), did not recognize any structures. Labeling by anti-XG antibody at the trans-sites of the dictyosomes and at wall material containing vesicles indicated that secretion of the epitopes occurred similar to higher plants. The presence of (1→3, 1→4)-β-glucan (mixed linked glucan) in the secondary cell wall but not in the primary cell wall of Micrasterias could be demonstrated by an antibody recognizing this glucan type, whereas (1→3)-β-glucan (callose) could not be detected. The analytical results revealed that alkali-soluble polysaccharides in the secondary wall of Micrasterias consist mostly of (1→3, 1→4)-β-d-glucan.
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Affiliation(s)
- Magdalena Eder
- Cell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, AustriaCentre National de la Recherche Scientifique Unité Mixte 6037, IFMP23, Centre Commun Microscopie Electronique, University of Rouen, 76821 Mont Saint Aignan, FranceCell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, Austria
| | - Raimund Tenhaken
- Cell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, AustriaCentre National de la Recherche Scientifique Unité Mixte 6037, IFMP23, Centre Commun Microscopie Electronique, University of Rouen, 76821 Mont Saint Aignan, FranceCell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, Austria
| | - Azeddine Driouich
- Cell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, AustriaCentre National de la Recherche Scientifique Unité Mixte 6037, IFMP23, Centre Commun Microscopie Electronique, University of Rouen, 76821 Mont Saint Aignan, FranceCell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, Austria
| | - Ursula Lütz-Meindl
- Cell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, AustriaCentre National de la Recherche Scientifique Unité Mixte 6037, IFMP23, Centre Commun Microscopie Electronique, University of Rouen, 76821 Mont Saint Aignan, FranceCell Biology Department, Plant Physiology Division, University of Salzburg, Hellbrunnerstraße 34, A-5020 Salzburg, Austria
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Composition and molecular structure of polysaccharides released from barley endosperm cell walls by sequential extraction with water, malt enzymes, and alkali. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.09.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Saulnier L, Sado PE, Branlard G, Charmet G, Guillon F. Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2007.06.014] [Citation(s) in RCA: 294] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wilson SM, Burton RA, Doblin MS, Stone BA, Newbigin EJ, Fincher GB, Bacic A. Temporal and spatial appearance of wall polysaccharides during cellularization of barley (Hordeum vulgare) endosperm. PLANTA 2006; 224:655-67. [PMID: 16532317 DOI: 10.1007/s00425-006-0244-x] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2005] [Accepted: 01/29/2006] [Indexed: 05/07/2023]
Abstract
Barley endosperm begins development as a syncytium where numerous nuclei line the perimeter of a large vacuolated central cell. Between 3 and 6 days after pollination (DAP) the multinucleate syncytium is cellularized by the centripetal synthesis of cell walls at the interfaces of nuclear cytoplasmic domains between individual nuclei. Here we report the temporal and spatial appearance of key polysaccharides in the cell walls of early developing endosperm of barley, prior to aleurone differentiation. Flowering spikes of barley plants grown under controlled glasshouse conditions were hand-pollinated and the developing grains collected from 3 to 8 DAP. Barley endosperm development was followed at the light and electron microscope levels with monoclonal antibodies specific for (1-->3)-beta-D: -glucan (callose), (1-->3,1-->4)-beta-D: -glucan, hetero-(1-->4)-beta-D: -mannans, arabino-(1-->4)-beta-D: -xylans, arabinogalactan-proteins (AGPs) and with the enzyme, cellobiohydrolase II, to detect (1-->4)-beta-D: -glucan (cellulose). Callose and cellulose were present in the first formed cell walls between 3 and 4 DAP. However, the presence of callose in the endosperm walls was transient and at 6 DAP was only detected in collars surrounding plasmodesmata. (1-->3,1-->4)-beta-D: -Glucan was not deposited in the developing cell walls until approximately 5 DAP and hetero-(1-->4)-beta-D: -mannans followed at 6 DAP. Deposition of AGPs and arabinoxylan in the wall began at 7 and 8 DAP, respectively. For arabinoxylans, there is a possibility that they are deposited earlier in a highly substituted form that is inaccessible to the antibody. Arabinoxylan and heteromannan were also detected in Golgi and associated vesicles in the cytoplasm. In contrast, (1-->3,1-->4)-beta-D: -glucan was not detected in the cytoplasm in endosperm cells; similar results were obtained for coleoptile and suspension cultured cells.
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Affiliation(s)
- Sarah M Wilson
- Cereal Functional Genomics Centre, School of Botany, University of Melbourne, Parkville, VIC 3010, Australia
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Robert P, Marquis M, Barron C, Guillon F, Saulnier L. FT-IR investigation of cell wall polysaccharides from cereal grains. Arabinoxylan infrared assignment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7014-8. [PMID: 16131104 DOI: 10.1021/jf051145y] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The FT-IR fingerprint of wheat endosperm arabinoxylan (AX) was investigated using a set of polysaccharides exhibiting variation of their degree of substitution and xylo-oligosaccharides comprising xylose units mono- or disubstituted by arabinose residues. Substitution of the xylose backbone by arabinose side units was more particularly studied in the 1000-800 cm(-1) spectral region, by taking advantage of second-derivative enhancement. The 920-1020 cm(-1) spectral region revealed two absorption bands at 984 and 958 cm(-1), the intensities of which varied according to the degree of substitution. Whereas the intensity of the band at 958 cm(-1) increased with the degree of substitution, that at 984 cm(-1) decreased. The second-derivative spectral data of xylo-oligosaccharides indicated that these changes could be attributed to substitution of the xylan backbone by arabinose residues, and the band at 958 cm(-1) was ascribed to the presence of disubstituted xylose residues. Principal component analysis of FT-IR spectra of model mixtures of AX, beta-glucans, and arabinogalactans suggested that it is possible to evaluate the relative proportions of the polymers and degree of substitution of AX in complex mixtures such as the cell wall of cereal grains.
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Affiliation(s)
- Paul Robert
- INRA-Unité de Recherches Biopolymères, Interactions et Assemblages, 44316 Nantes Cedex, France
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