Water transport properties of artificial cell walls

Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm

We found that cell wall components of wheat grains differed significantly across different grain-filling stages; specifically, we observed significant differences in water content and water migration rate (p < 0.05). A composite film of arabinoxylan and starch granules was prepared to simulate wheat endosperm structure. Scanning electron microscopy (SEM), X-ray diffractometer (XRD), and thermogravimetric analysis (TGA) showed that the crystallinity and structural stability of the film increased with increasing starch content. Water diffusion experiments of the films revealed that the water diffusion rate gradually decreased with increasing starch content. Therefore, the water mobility of the starch endosperm was lower than that of the aleurone layer. These findings provide a basis for further studies in the context of wheat grain water regulation.

Identifying in silico how microstructural changes in cellular fruit affect the drying kinetics

Convective drying of fruits leads to microstructural changes within the material as a result of moisture removal. In this study, an upscaling approach is developed to understand and identify the relation between the drying kinetics and the resulting microstructural changes of apple fruit, including shrinkage of cells without membrane breakage (free shrinkage) and with membrane breakage (lysis). First, the effective permeability is computed from a microscale model as a function of the water potential. Both temperature dependency and microstructural changes during drying are modeled. The microscale simulation shows that lysis, which can be induced using various pretreatment processes, enhances the tissue permeability up to four times compared to the free shrinkage of the cells. Second, via upscaling, macroscale modeling is used to quantify the impact of these microstructural changes in the fruit drying kinetics. We identify the formation of a barrier layer for water transport during drying, with much lower permeability, at the tissue surface. The permeability of this layer strongly depends on the dehydration mechanism. We also quantified how inducing lysis or modifying the drying conditions, such as airspeed and relative humidity, can accelerate the drying rate. We found that inducing lysis is more effective in increasing the drying rate (up to 26%) than increasing the airspeed from 1 to 5 m s^-1 or decreasing the relative humidity from 30% to 10%. This study quantified the need for including cellular dehydration mechanisms in understanding fruit drying processes and provided insight at a spatial resolution that experiments almost cannot reach.

Using a reaction-diffusion model to estimate day respiration and reassimilation of (photo)respired CO2 in leaves

Methods using gas exchange measurements to estimate respiration in the light (day respiration R d ) make implicit assumptions about reassimilation of (photo)respired CO2 ; however, this reassimilation depends on the positions of mitochondria. We used a reaction-diffusion model without making these assumptions to analyse datasets on gas exchange, chlorophyll fluorescence and anatomy for tomato leaves. We investigated how R d values obtained by the Kok and the Yin methods are affected by these assumptions and how those by the Laisk method are affected by the positions of mitochondria. The Kok method always underestimated R d . Estimates of R d by the Yin method and by the reaction-diffusion model agreed only for nonphotorespiratory conditions. Both the Yin and Kok methods ignore reassimilation of (photo)respired CO2 , and thus underestimated R d for photorespiratory conditions, but this was less so in the Yin than in the Kok method. Estimates by the Laisk method were affected by assumed positions of mitochondria. It did not work if mitochondria were in the cytosol between the plasmamembrane and the chloroplast envelope. However, mitochondria were found to be most likely between the tonoplast and chloroplasts. Our reaction-diffusion model effectively estimates R d , enlightens the dependence of R d estimates on reassimilation and clarifies (dis)advantages of existing methods.

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: The effect of hemicelluloses on hydrogen bonding

Inter-fibre adhesion is a key contributing factor to the mechanical response and functionality of cellulose-based biomaterials. 'Dip-and-Drag' lateral force atomic force microscopy technique is used here to evaluate the influence of arabinoxylan and xyloglucan on interactions between nanoscale cellulose fibres within a hydrated network of bacterial cellulose. A cohesive zone model of the detachment event between two nano-fibres is used to interpret the experimental data and evaluate inter-fibre adhesion energy. The presence of xyloglucan or arabinoxylan is found to increase the adhesive energy by a factor of 4.3 and 1.3, respectively, which is consistent with these two hemicellulose polysaccharides having different specificity of hydrogen bonding with cellulose. Importantly, xyloglucan's ability to strengthen adhesion between cellulose nano-fibres supports emergent models of the primary plant cell walls (Park & Cosgrove, 2012b), which suggest that xyloglucan chains confined within cellulose-cellulose junctions play a key role in cell wall's mechanical response.

Localization of (photo)respiration and CO2 re-assimilation in tomato leaves investigated with a reaction-diffusion model

The rate of photosynthesis depends on the CO₂ partial pressure near Rubisco, C_c, which is commonly calculated by models using the overall mesophyll resistance. Such models do not explain the difference between the CO₂ level in the intercellular air space and C_c mechanistically. This problem can be overcome by reaction-diffusion models for CO₂ transport, production and fixation in leaves. However, most reaction-diffusion models are complex and unattractive for procedures that require a large number of runs, like parameter optimisation. This study provides a simpler reaction-diffusion model. It is parameterized by both leaf physiological and leaf anatomical data. The anatomical data consisted of the thickness of the cell wall, cytosol and stroma, and the area ratios of mesophyll exposed to the intercellular air space to leaf surfaces and exposed chloroplast to exposed mesophyll surfaces. The model was used directly to estimate photosynthetic parameters from a subset of the measured light and CO₂ response curves; the remaining data were used for validation. The model predicted light and CO₂ response curves reasonably well for 15 days old tomato (cv. Admiro) leaves, if (photo)respiratory CO₂ release was assumed to take place in the inner cytosol or in the gaps between the chloroplasts. The model was also used to calculate the fraction of CO₂ produced by (photo)respiration that is re-assimilated in the stroma, and this fraction ranged from 56 to 76%. In future research, the model should be further validated to better understand how the re-assimilation of (photo)respired CO₂ is affected by environmental conditions and physiological parameters.

Multi-scale model of food drying: Current status and challenges

For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.

Structural properties and foaming of plant cell wall polysaccharide dispersions

Water suspensions of cellulose nanofibres with xylan, xyloglucan and pectin were studied for foaming and structural properties as a new means for food structuring. The dispersions were analysed with rheological measurements, microscopy and optical coherence tomography. A combination of xylan with TEMPO-oxidized nanocellulose produced a mixture with well-dispersed air bubbles, while the addition of pectin improved the elastic modulus, hardness and toughness of the structures. A similar structure was observed with native nanocellulose, but the elastic modulus was not as high. Shear flow caused cellulose nanofibres to form plate-like flocs in the suspension that accumulated near bubble interfaces. This tendency could be affected by adding laccase to the dispersion, but the effect was opposite for native and TEMPO-oxidized nanocellulose. Nanocellulose type also influenced the interactions between nanofibers and other polysaccharides. For example, xyloglucan interacted strongly with TEMPO-oxidized nanocellulose (high storage modulus) but not with native nanocellulose.

Attachment of Salmonella strains to a plant cell wall model is modulated by surface characteristics and not by specific carbohydrate interactions

Background

Processing of fresh produce exposes cut surfaces of plant cell walls that then become vulnerable to human foodborne pathogen attachment and contamination, particularly by Salmonella enterica. Plant cell walls are mainly composed of the polysaccharides cellulose, pectin and hemicelluloses (predominantly xyloglucan). Our previous work used bacterial cellulose-based plant cell wall models to study the interaction between Salmonella and the various plant cell wall components. We demonstrated that Salmonella attachment was favoured in the presence of pectin while xyloglucan had no effect on its attachment. Xyloglucan significantly increased the attachment of Salmonella cells to the plant cell wall model only when it was in association with pectin. In this study, we investigate whether the plant cell wall polysaccharides mediate Salmonella attachment to the bacterial cellulose-based plant cell wall models through specific carbohydrate interactions or through the effects of carbohydrates on the physical characteristics of the attachment surface.

Results

We found that none of the monosaccharides that make up the plant cell wall polysaccharides specifically inhibit Salmonella attachment to the bacterial cellulose-based plant cell wall models. Confocal laser scanning microscopy showed that Salmonella cells can penetrate and attach within the tightly arranged bacterial cellulose network. Analysis of images obtained from atomic force microscopy revealed that the bacterial cellulose-pectin-xyloglucan composite with 0.3 % (w/v) xyloglucan, previously shown to have the highest number of Salmonella cells attached to it, had significantly thicker cellulose fibrils compared to other composites. Scanning electron microscopy images also showed that the bacterial cellulose and bacterial cellulose-xyloglucan composites were more porous when compared to the other composites containing pectin.

Conclusions

Our study found that the attachment of Salmonella cells to cut plant cell walls was not mediated by specific carbohydrate interactions. This suggests that the attachment of Salmonella strains to the plant cell wall models were more dependent on the structural characteristics of the attachment surface. Pectin reduces the porosity and space between cellulose fibrils, which then forms a matrix that is able to retain Salmonella cells within the bacterial cellulose network. When present with pectin, xyloglucan provides a greater surface for Salmonella cells to attach through the thickening of cellulose fibrils.

Water Diffusion from a Bacterial Cell in Low-Moisture Foods

We used a Fick's unsteady state diffusion equation to estimate the time required for a single spherical shaped bacterium (assuming Enterococcus faecium as the target microorganism) in low-moisture foods to equilibrate with the environment. We generated water sorption isotherms of freeze-dried E. faecium. The water activity of bacterial cells at given water content increased considerably as temperature increased from 20 to 80 °C, as observed in the sorption isotherms of bacterial cells. When the water vapor diffusion coefficient was assumed as between 10(-12) and 10(-10) m(2) /s for bacterial cells, the predicted equilibration times (teq ) ranged from 8.24×10(-4) to 8.24×10(-2) s. Considering a cell membrane barrier with a lower water diffusion coefficient (10(-15) m(2) /s) around the bacterial cell with a water diffusion coefficient of 10(-12) m(2) /s, the teq predicted using COMSOL Multiphysics program was 3.8×10(-1) s. This result suggests that a single bacterium equilibrates rapidly (within seconds) with change in environmental humidity and temperature.

Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models

Minimally processed fresh produce has been implicated as a major source of foodborne microbial pathogens globally. These pathogens must attach to the produce in order to be transmitted. Cut surfaces of produce that expose cell walls are particularly vulnerable. Little is known about the roles that different structural components (cellulose, pectin, and xyloglucan) of plant cell walls play in the attachment of foodborne bacterial pathogens. Using bacterial cellulose-derived plant cell wall models, we showed that the presence of pectin alone or xyloglucan alone affected the attachment of three Salmonella enterica strains (Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028, and Salmonella enterica subsp. indica M4) and Listeria monocytogenes ATCC 7644. In addition, we showed that this effect was modulated in the presence of both polysaccharides. Assays using pairwise combinations of S. Typhimurium ATCC 14028 and L. monocytogenes ATCC 7644 showed that bacterial attachment to all plant cell wall models was dependent on the characteristics of the individual bacterial strains and was not directly proportional to the initial concentration of the bacterial inoculum. This work showed that bacterial attachment was not determined directly by the plant cell wall model or bacterial physicochemical properties. We suggest that attachment of the Salmonella strains may be influenced by the effects of these polysaccharides on physical and structural properties of the plant cell wall model. Our findings improve the understanding of how Salmonella enterica and Listeria monocytogenes attach to plant cell walls, which may facilitate the development of better ways to prevent the attachment of these pathogens to such surfaces.

Modelling the relationship between CO2 assimilation and leaf anatomical properties in tomato leaves

The CO2 concentration near Rubisco and, therefore, the rate of CO2 assimilation, is influenced by both leaf anatomical factors and biochemical processes. Leaf anatomical structures act as physical barriers for CO2 transport. Biochemical processes add or remove CO2 along its diffusion pathway through mesophyll. We combined a model that quantifies the diffusive resistance for CO2 using anatomical properties, a model that partitions this resistance and an extended version of the Farquhar-von Caemmerer-Berry model. We parametrized the model by gas exchange, chlorophyll fluorescence and leaf anatomical measurements from three tomato cultivars. There was generally a good agreement between the predicted and measured light and CO2 response curves. We did a sensitivity analysis to assess how the rate of CO2 assimilation responds to changes in various leaf anatomical properties. Next, we conducted a similar analysis for assumed diffusive properties and curvature factors. Some variables (diffusion pathway length in stroma, diffusion coefficient of the stroma, curvature factors) substantially affected the predicted CO2 assimilation. We recommend more research on the measurements of these variables and on the development of 2-D and 3-D gas diffusion models, since these do not require the diffusion pathway length in the stroma as predefined parameter.

Prediction of water loss and viscoelastic deformation of apple tissue using a multiscale model

A two-dimensional multiscale water transport and mechanical model was developed to predict the water loss and deformation of apple tissue (Malus × domestica Borkh. cv. 'Jonagold') during dehydration. At the macroscopic level, a continuum approach was used to construct a coupled water transport and mechanical model. Water transport in the tissue was simulated using a phenomenological approach using Fick's second law of diffusion. Mechanical deformation due to shrinkage was based on a structural mechanics model consisting of two parts: Yeoh strain energy functions to account for non-linearity and Maxwell's rheological model of visco-elasticity. Apparent parameters of the macroscale model were computed from a microscale model. The latter accounted for water exchange between different microscopic structures of the tissue (intercellular space, the cell wall network and cytoplasm) using transport laws with the water potential as the driving force for water exchange between different compartments of tissue. The microscale deformation mechanics were computed using a model where the cells were represented as a closed thin walled structure. The predicted apparent water transport properties of apple cortex tissue from the microscale model showed good agreement with the experimentally measured values. Deviations between calculated and measured mechanical properties of apple tissue were observed at strains larger than 3%, and were attributed to differences in water transport behavior between the experimental compression tests and the simulated dehydration-deformation behavior. Tissue dehydration and deformation in the high relative humidity range ( > 97% RH) could, however, be accurately predicted by the multiscale model. The multiscale model helped to understand the dynamics of the dehydration process and the importance of the different microstructural compartments (intercellular space, cell wall, membrane and cytoplasm) for water transport and mechanical deformation.