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Dibakoane SR, Da Silva LS, Meiring B, Anyasi TA, Mlambo V, Wokadala OC. The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review. J Food Sci 2024. [PMID: 39150760 DOI: 10.1111/1750-3841.17270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 07/06/2024] [Accepted: 07/09/2024] [Indexed: 08/17/2024]
Abstract
Unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix-from the molecular to the micro level-there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose-amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.
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Affiliation(s)
- Siphosethu R Dibakoane
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
- Agro-Processing and Postharvest Technologies Division, Agricultural Research Council - Tropical and Subtropical Crops, Nelspruit, South Africa
| | - Laura Suzanne Da Silva
- Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa
| | - Belinda Meiring
- Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa
| | - Tonna A Anyasi
- Agro-Processing and Postharvest Technologies Division, Agricultural Research Council - Tropical and Subtropical Crops, Nelspruit, South Africa
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Chatham Maritime, UK
| | - Victor Mlambo
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
| | - Obiro Cuthbert Wokadala
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
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Huang HR, Liu X, Arshad R, Wang X, Li WM, Zhou Y, Ge XJ. Telomere-to-telomere haplotype-resolved reference genome reveals subgenome divergence and disease resistance in triploid Cavendish banana. HORTICULTURE RESEARCH 2023; 10:uhad153. [PMID: 37701454 PMCID: PMC10493638 DOI: 10.1093/hr/uhad153] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 07/27/2023] [Indexed: 09/14/2023]
Abstract
Banana is one of the most important crops of the world. Cavendish-type bananas, which have a monospecific Musa acuminata origin (AAA), account for around half of the global banana production, thereby are of great significance for human societies. However, until now, the high-quality haplotype-resolved reference genome was still undecoded for banana cultivars. Here, we reported the telomere-to-telomere (T2T) and haplotype-resolved reference genome of 'Baxijiao' (Cavendish) consisting of three haploid assemblies. The sizes of the three haploid assemblies were estimated to be 477.16 Mb, 477.18 Mb, and 469.57 Mb, respectively. Although with monospecific origins, the three haploid assemblies showed great differences with low levels of sequence collinearity. Several large reciprocal translocations were identified among chromosomes 1, 4, and 7. An expansion of gene families that might affect fruit quality and aroma was detected, such as those belonging to sucrose/disaccharide/oligosaccharide catabolic processes, sucrose metabolic process, starch metabolic process, and aromatic compound biosynthetic process. Besides, an expansion of gene families related to anther and pollen development was observed, which could be associated with parthenocarpy and sterility of the Cavendish cultivar. Finally, much fewer resistance genes were identified in 'Baxijiao' than in M. acuminata, particularly in the gene clusters in chromosomes 3 and 10, providing potential targets to explore for molecular analysis of disease resistance in banana. This T2T haplotype-resolved reference genome will thus be a valuable genetic resource for biological studies, molecular breeding, and genetic improvement of banana.
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Affiliation(s)
- Hui-Run Huang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
| | - Xin Liu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Rida Arshad
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Xu Wang
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Wei-Ming Li
- School of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning 530008, China
| | - Yongfeng Zhou
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- State Key Laboratory of Tropical Crop Breeding, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Xue-Jun Ge
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
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Torres-Vargas OL, Gaytan-Martinez M, Fernanda CC, Millán-Malo BM, Rodriguez-Garcia M. Changes in the physicochemical properties of isolated starch and plantain ( Musa AAB Simmonds) flours for early maturity stage. Heliyon 2023; 9:e18939. [PMID: 37600412 PMCID: PMC10432965 DOI: 10.1016/j.heliyon.2023.e18939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/22/2023] Open
Abstract
This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.
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Affiliation(s)
- Olga L. Torres-Vargas
- Universidad Del Quindío, Facultad de Ciencias Agroindustriales, Grupo de Investigación en Ciencias Agroindustriales, Quindío, Armenia, Colombia
| | - Marcela Gaytan-Martinez
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Castro-Campos Fernanda
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Beatriz M. Millán-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
| | - M.E. Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
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Campos NA, Colombié S, Moing A, Cassan C, Amah D, Swennen R, Gibon Y, Carpentier SC. From fruit growth to ripening in plantain: a careful balance between carbohydrate synthesis and breakdown. JOURNAL OF EXPERIMENTAL BOTANY 2022; 73:4832-4849. [PMID: 35512676 PMCID: PMC9366326 DOI: 10.1093/jxb/erac187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 05/04/2022] [Indexed: 06/14/2023]
Abstract
In this study, we aimed to investigate for the first time different fruit development stages in plantain banana in order gain insights into the order of appearance and dominance of specific enzymes and fluxes. We examined fruit development in two plantain banana cultivars during the period between 2-12 weeks after bunch emergence using high-throughput proteomics, quantification of major metabolites, and analyses of metabolic fluxes. Starch synthesis and breakdown are processes that take place simultaneously. During the first 10 weeks fruits accumulated up to 48% of their dry weight as starch, and glucose 6-phosphate and fructose were important precursors. We found a unique amyloplast transporter and hypothesize that it facilitates the import of fructose. We identified an invertase originating from the Musa balbisiana genome that would enable carbon flow back to growth and starch synthesis and maintain a high starch content even during ripening. Enzymes associated with the initiation of ripening were involved in ethylene and auxin metabolism, starch breakdown, pulp softening, and ascorbate biosynthesis. The initiation of ripening was cultivar specific, with faster initiation being particularly linked to the 1-aminocyclopropane-1-carboxylate oxidase and 4-alpha glucanotransferase disproportionating enzymes. Information of this kind is fundamental to determining the optimal time for picking the fruit in order to reduce post-harvest losses, and has potential applications for breeding to improve fruit quality.
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Affiliation(s)
| | - Sophie Colombié
- INRAE, Fruit Biology and Pathology, Université De Bordeaux, UMR 1332, 33140 Villenave d’Ornon, France
| | - Annick Moing
- INRAE, Fruit Biology and Pathology, Université De Bordeaux, UMR 1332, 33140 Villenave d’Ornon, France
| | - Cedric Cassan
- INRAE, Fruit Biology and Pathology, Université De Bordeaux, UMR 1332, 33140 Villenave d’Ornon, France
| | - Delphine Amah
- IITA, Crop Breeding, Ibadan 200001, Oyo State, Nigeria
| | - Rony Swennen
- Biosystems Department, KULeuven, 3001 Leuven, Belgium
- IITA, Crop Breeding, PO Box 7878, Kampala, Uganda
| | - Yves Gibon
- INRAE, Fruit Biology and Pathology, Université De Bordeaux, UMR 1332, 33140 Villenave d’Ornon, France
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Méndez PA, Méndez ÁM, Martínez LN, Vargas B, López BL. Cassava and banana starch modified with maleic anhydride-poly (ethylene glycol) methyl ether (Ma-mPEG): A comparative study of their physicochemical properties as coatings. Int J Biol Macromol 2022; 205:1-14. [PMID: 35181318 DOI: 10.1016/j.ijbiomac.2022.02.053] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 01/17/2022] [Accepted: 02/10/2022] [Indexed: 11/18/2022]
Abstract
This study proposes a simple route to obtain starch grafted copolymers from cassava and banana starches chemically modified with amphiphilic maleic anhydride-poly (ethylene glycol) methyl ether (Ma-mPEG). The starches were extracted from cassava (StC) and banana (StB) pulp and characterized by FTIR spectroscopy, amylose content, scanning electron microscope (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and average molecular weight. Starches were chemically modified with amphiphilic Ma-mPEG in three mass ratios 1:1, 1:2 and 1:3. Thermal behavior and interactions of Ma-mPEG/starch in the St-g-(Ma-mPEG) copolymers were studied by DSC and TGA. The Tg values showed a higher plasticizer effect in the copolymers obtained from StC. Films were formed from StC-g-(Ma-mPEG) and StB-g-(Ma-mPEG) copolymers, thermal and morphological properties were studied. An increase in the mass ratios of Ma-mPEG and the absence of the glycerol in the formulations formed homogeneous films. StC-g-(Ma-mPEG) 1:3 with 2% concentration showed a potential use as coating in strawberries, presenting a lower weight loss (15.5 ± 5.7%) than the control sample (18.6 ± 3.3%).
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Affiliation(s)
- Paula A Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia..
| | - Ángela M Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia
| | - Laura N Martínez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia
| | - Brandon Vargas
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín 050010, Colombia
| | - Betty L López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín 050010, Colombia
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Syukriani L, Herawati N, Asben A, Suliansyah I, Jamsari J. Physicochemical and Morphological Characteristics of Starch and Flour Obtained from Green Banana cv. Raja ( Musa paradisiaca cv. Raja) in West Sumatra, Indonesia. Pak J Biol Sci 2021; 24:1175-1182. [PMID: 34842390 DOI: 10.3923/pjbs.2021.1175.1182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
<b>Background and Objective:</b> Banana cv. <i>Raja</i> is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food. <b>Materials and Methods:</b> Starch and flour of banana cv. <i>Raja</i> was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA). <b>Results:</b> Banana cv. <i>Raja</i> starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium. <b>Conclusion:</b> The morphological and physicochemical starch characteristics of Banana cv. <i>Raja</i> and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively.
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Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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Vega-Rojas LJ, Londoño-Restrepo SM, Rodriguez-García ME. Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca). Int J Biol Macromol 2021; 183:1723-1731. [PMID: 34051250 DOI: 10.1016/j.ijbiomac.2021.05.144] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/18/2021] [Accepted: 05/20/2021] [Indexed: 10/21/2022]
Abstract
This work focused on studying the mineral composition, morphology, thermal, structural, and pasting properties of isolated plantain starch. Plantain starch is rich in K, and other ions as Mg, Ca, P, and Si were found. This starch exhibits lenticular, elliptical, and semispherical morphologies. Two endothermal events present in the thermogram were identified as the hexagonal and orthorhombic solvation. C-type starch formed by hexagonal and orthorhombic nanocrystal was completely indexed. The ash content showed the presence of calcium phosphate (KCaP2O7), Calcium Magnesium Phosphate (Ca2.71Mg0.29(PO4)2), and silicon oxide (SiO2). The pasting profile of this starch behaves between a custard and a hydrogel. Scanning electron microscopy of the lyophilized samples along pasting profile confirms that the shear and van der Walls forces and slurry morphology govern the pasting profile changes.
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Affiliation(s)
- Lineth J Vega-Rojas
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. de las Ciencias s/n, Juriquilla, Querétaro 76230, Querétaro, Mexico
| | - Sandra M Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico
| | - Mario E Rodriguez-García
- Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico.
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9
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Total and resistant starch from foodstuff for animal and human consumption in Costa Rica. Curr Res Food Sci 2020; 3:275-283. [PMID: 33305294 PMCID: PMC7711177 DOI: 10.1016/j.crfs.2020.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data. Herein, the total (TS) and resistant starch (RS) content, in a selection of typical starchy foods available on the Costa Rican market, for both human and animal consumption, is reported. The major types of starch, including physically encapsulated starch, were determined using in vitro methods AOAC OMASM methods 996.11, 2014.10, 996.11, 2002.02 and AACC 76-13.01 and 32-40.01. Samples were collected during 5 years as part of national surveillance plans. For feedstuffs, n = 252 feed ingredients (e.g., cornmeal and wheat products), n = 103 feeds (e.g., dairy and beef cattle), and n = 150 feed ingredient samples (selected based on their usage in feed formulations) were assessed for RS. In food commodities, sample numbers ascended to n = 287 and n = 371 for TS and RS, respectively (e.g. bananas). Feed ingredients with higher TS values were cassava meal, bakery by-products, rice/broken, sweet potato, and cornmeal (93.37, 81.67, 72.33, 66.66, and 61.43 g/100 g, respectively). TS for beef and dairy cattle, pig, and calf feeds, ranged from 30.26 to 34.46 g/100 g. Plantain/green banana flour, as a feed ingredient, exhibited RS absolute and relative contributions of 37.04 g/100 g and 53.89%, respectively. Products with a higher TS content included banana flour, green plantain flour, japonica rice, and cassava flour (62.87, 63.10, 72.90, 83.37 g/100 g). The primary RS sources in the Costa Rican diet are, in absolute terms, green plantain and malanga (50.41 and 56.59 g/100 g). Depending on a person's food habits, these sources may contribute in the range of 20-30 grams of RS per day. TS and RS intake may vary considerably among ingredients, and the contribution of RS may be of nutritional importance for specific individuals.
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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro de Investigación en Nutrición Animal (CINA), Universidad de Costa Rica, 11501-2060 Ciudad Universitaria Rodrigo Facio San José, Costa Rica
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Rinaldo D. Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review. J Food Sci 2020; 85:249-259. [PMID: 32031261 DOI: 10.1111/1750-3841.15002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/07/2019] [Accepted: 11/20/2019] [Indexed: 12/12/2022]
Abstract
In some tropical countries, people are suffering from both undernourishment and noncommunicable disorders, such as overweight/obesity. Starchy tropical fruits and tubers are of particular interest for their carbohydrate content and for the micronutrients they provide. The present study summarizes the content in carbohydrate, phenolics, carotenoids, and vitamin C, as well as the antioxidant activity of a wide range of tropical fruits and tubers. The energy content of fruits and tubers studied is in the range of 1,200 to 1,800 kJ/100 g of dry weight. They are thus important staple foods and, due to their diversity and seasonality, they can provide energy all year long by alternating the resources in the human diet. Starchy fruit and tuber crops have antiobesity properties as they are bulky, rich in moisture, and contain less than 2% of fat. Noncolored fruit and tubers provide total phenolics at about 20 to 140 mEq/100 g fresh weight. They thus have a high antioxidant capacity, as related to their total phenolic content but also to the presence of carotenoids, such as lutein, mostly in Dioscorea bulbifera and cocoyam. Yellow and orange-fleshed varieties contain more total phenolics and also more provitamin A carotenoids than noncolored fleshed ones. The contents in total phenolic and carotenoid greatly vary with the species and variety. The influence of pre and postharvest conditions on micronutrient content is discussed. Further studies on new processing methods are needed to maximize polyphenols and carotenoids retention in the foods and increase the bioaccessibility of these compounds. PRACTICAL APPLICATION: This paper provides information on the nutritional quality of starchy tropical fruits and tubers. Nutritional quality is studied from the point of view of providing energy and bioactive compounds. The paper aims to promote the use of local resources in tropical areas, which could ultimately limit the adverse effects of food globalization on noncommunicable disorders. It could also lead to tropical countries being less dependent on food imports.
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Affiliation(s)
- Dominique Rinaldo
- INRA, UR ASTRO (AgroSystèmes Tropicaux), Domaine de Duclos, F-97170, Petit-Bourg, France
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12
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Reginio FC, Ketnawa S, Ogawa Y. In vitro examination of starch digestibility of Saba banana [Musa 'saba'(Musa acuminata × Musa balbisiana)]: impact of maturity and physical properties of digesta. Sci Rep 2020; 10:1811. [PMID: 32019983 PMCID: PMC7000695 DOI: 10.1038/s41598-020-58611-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Accepted: 01/17/2020] [Indexed: 11/28/2022] Open
Abstract
The digestibility of starch in Saba banana as affected by maturity and physical properties of digesta was investigated. Five maturity stages were identified based on peel color index which also showed significant differences in physicochemical properties and starch granule morphology. The effect of physical properties of digesta was evaluated by monitoring the viscosity throughout the simulated digestion process and comparing two different physical structures of banana: (1) unhomogenized cut samples which have intact tissue structure and (2) homogenized slurry representing disrupted cellular structure. During ripening process, a decrease in starch content was noted with a concomitant formation of sugars and increasing concentration of acids. Green unripe stages showed the highest rate of starch hydrolysis in both physical structures and a decreasing trend was observed as ripening proceeded. The high digesta viscosity values of ripe stages was found to have an inhibitory effect on starch hydrolysis. Similarly, the differences in physical structure of food affected the digestive enzymes efficiency in breaking down starch. These results suggested that the physicochemical changes accompanying maturation and the physical properties (i.e. high viscosity and presence of intact cell structure) of food could significantly impact the rate of starch digestion.
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Affiliation(s)
- Florencio Collado Reginio
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan.,Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan.
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Implications of two different methods for analyzing total dietary fiber in foods for food composition databases. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103253] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Bi Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Cordenunsi-Lysenko BR, Nascimento JRO, Castro-Alves VC, Purgatto E, Fabi JP, Peroni-Okyta FHG. The Starch Is (Not) Just Another Brick in the Wall: The Primary Metabolism of Sugars During Banana Ripening. FRONTIERS IN PLANT SCIENCE 2019; 10:391. [PMID: 31001305 PMCID: PMC6454214 DOI: 10.3389/fpls.2019.00391] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 03/14/2019] [Indexed: 05/25/2023]
Abstract
The monocot banana fruit is one of the most important crops worldwide. As a typical climacteric fruit, the harvest of commercial bananas usually occurs when the fruit is physiologically mature but unripe. The universal treatment of green bananas with ethylene or ethylene-releasing compounds in order to accelerate and standardize the ripening of a bunch of bananas mimics natural maturation after increasing the exogenous production of ethylene. The trigger of autocatalytic ethylene production regulated by a dual positive feedback loop circuit derived from a NAC gene and three MADS genes results in metabolic processes that induce changes in the primary metabolism of bananas. These changes include pulp softening and sweetening which are sensorial attributes that determine banana postharvest quality. During fruit development, bananas accumulate large amounts of starch (between 15 and 35% w/w of their fresh weight, depending on the cultivar). Pulp softening and sweetening during banana ripening are attributed not only to changes in the activities of cell wall hydrolases but also to starch-to-sugar metabolism. Therefore, starch granule erosion and disassembling are key events that lead bananas to reach their optimal postharvest quality. The knowledge of the mechanisms that regulate sugar primary metabolism during banana ripening is fundamental to reduce postharvest losses and improve final product quality, though. Recent studies have shown that ethylene-mediated regulation of starch-degrading enzymes at transcriptional and translational levels is crucial for sugar metabolism in banana ripening. Furthermore, the crosstalk between ethylene and other hormones including indole-3-acetic acid and abscisic acid also influences primary sugar metabolism. In this review, we will describe the state-of-the-art sugar primary metabolism in bananas and discuss the recent findings that shed light on the understanding of the molecular mechanisms involved in the regulation of this metabolism during fruit ripening.
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Affiliation(s)
- Beatriz Rosana Cordenunsi-Lysenko
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - João Roberto Oliveira Nascimento
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - Victor Costa Castro-Alves
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
| | - Eduardo Purgatto
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - Fernanda Helena Gonçalves Peroni-Okyta
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), Research, Innovation and Dissemination Centers, São Paulo Research Foundation (CEPID-FAPESP), São Paulo, Brazil
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Tibolla H, Pelissari FM, Martins JT, Lanzoni EM, Vicente AA, Menegalli FC, Cunha RL. Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment. Carbohydr Polym 2018; 207:169-179. [PMID: 30599996 DOI: 10.1016/j.carbpol.2018.11.079] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 11/20/2018] [Accepted: 11/23/2018] [Indexed: 10/27/2022]
Abstract
The potential use of cellulose nanofibers (CNFs) as a reinforcing agent in banana starch-based nanocomposite films was investigated. CNFs were isolated from banana peel (Musa paradisiaca) by enzymatic hydrolysis. Banana starch-based nanocomposite films were prepared with CNFs using the casting method. CNFs effect on cell viability and on nanocomposite films properties' was investigated. The cytotoxicity of CNFs was assessed on Caco-2 cell line. CNFs were not cytotoxic at 50-2000 μg/mL. However, CNFs above 2000 μg/mL significantly decreased cell viability. Topography analysis showed that the incorporation of CNFs modified the film structure. The nanocomposites exhibited a complex structure due to strong interactions between CNFs and starch matrix, promoting a remarkable improvement on mechanical and water barrier properties, opacity and UV light barrier compared to the control film. CNFs can offer a great potential as reinforcing material for starch-based nanocomposite films, producing a value-added food packaging from a waste material.
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Affiliation(s)
- H Tibolla
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, CEP 13083-862, Brazil.
| | - F M Pelissari
- Institute of Science and Technology, Food Engineering, University of Jequitinhonha and Mucuri, Diamantina, MG, CEP 39100-000, Brazil
| | - J T Martins
- CEB - Centre of Biological Engineering, University of Minho, 4710-057, Braga, Portugal
| | - E M Lanzoni
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), 13083-970, Campinas, SP, Brazil; São Paulo State University (UNESP), Institute of Science and Technology, Sorocaba, Brazil
| | - A A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057, Braga, Portugal
| | - F C Menegalli
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, CEP 13083-862, Brazil
| | - R L Cunha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, CEP 13083-862, Brazil
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Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap Maeo bananas: Fast ripening and full ethylene perception at low doses. Food Res Int 2018; 105:384-392. [DOI: 10.1016/j.foodres.2017.11.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/19/2017] [Accepted: 11/08/2017] [Indexed: 10/18/2022]
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18
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Niu L, Wu L, Xiao J. Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates. Carbohydr Polym 2017; 175:311-319. [DOI: 10.1016/j.carbpol.2017.07.070] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/17/2017] [Accepted: 07/24/2017] [Indexed: 11/27/2022]
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19
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Yap M, Fernando WM, Brennan CS, Jayasena V, Coorey R. The effects of banana ripeness on quality indices for puree production. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9481-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Oladele EO. The Implications of Sample Preparation on the Quantification of Resistant Starch Type 1 and Related Nutritional Starch Fractions in Plantain (Musa AAB). FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0761-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Wang J, Huang HH, Chen PS. Structural and physicochemical properties of banana resistant starch from four cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1209517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Khawas P, Deka SC. Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1147459] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Prerna Khawas
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, India
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24
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Sartori T, Menegalli FC. Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.018] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Hoffmann Sardá FA, de Lima FN, Lopes NT, Santos ADO, Tobaruela EDC, Kato ET, Menezes EW. Identification of carbohydrate parameters in commercial unripe banana flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Castaño J, Rodríguez-Llamazares S, Bouza R, Franco CML. Chemical composition and thermal properties of ChileanAraucaria araucanastarch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500148] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Johanna Castaño
- Unidad de Desarrollo Tecnológico; Universidad de Concepción; Coronel Chile
| | | | - Rebeca Bouza
- Grupo de Polímeros, Departamento de Física, E.U.P. Ferrol; Universidad de A Coruña; Ferrol Spain
| | - Celia Maria Landi Franco
- Departamento de Engenharia e Tecnologia de Alimentos; Universidade Estadual Paulista; São José do Rio Preto SP Brazil
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27
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Visualization of internal structure of banana starch granule through AFM. Carbohydr Polym 2015; 128:32-40. [DOI: 10.1016/j.carbpol.2015.04.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/04/2015] [Accepted: 04/13/2015] [Indexed: 11/20/2022]
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28
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Low DY, Williams BA, D'Arcy BR, Flanagan BM, Gidley MJ. In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects. Food Funct 2015. [PMID: 26215214 DOI: 10.1039/c5fo00363f] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.
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Affiliation(s)
- Dorrain Y Low
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, Australia.
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29
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García OP, Martínez M, Romano D, Camacho M, de Moura FF, Abrams SA, Khanna HK, Dale JL, Rosado JL. Iron absorption in raw and cooked bananas: a field study using stable isotopes in women. Food Nutr Res 2015; 59:25976. [PMID: 25660254 PMCID: PMC4320136 DOI: 10.3402/fnr.v59.25976] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2014] [Revised: 11/24/2014] [Accepted: 12/15/2014] [Indexed: 11/18/2022] Open
Abstract
Background Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known. Objective The objective of this study was to evaluate total iron absorption from raw and cooked bananas. Design Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS. Results Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively). Conclusion Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.
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Affiliation(s)
- Olga P García
- School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México; ;
| | - Mara Martínez
- School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México
| | - Diana Romano
- School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México
| | - Mariela Camacho
- School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México
| | - Fabiana F de Moura
- HarvestPlus, c/o International Food Policy Research Institute, Washington, DC, USA
| | - Steve A Abrams
- Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA
| | - Harjeet K Khanna
- Centre for Tropical Crops and Biocommodities, Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
| | - James L Dale
- Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA
| | - Jorge L Rosado
- School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México
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30
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De la Rosa-Millan J, Lin AHM, Osorio-Díaz P, Agama-Acevedo E, Hamaker BR, Bello-Perez LA. Influence of annealing flours from raw and pre-cooked plantain fruit on cooked starch digestion rates. STARCH-STARKE 2014. [DOI: 10.1002/star.201400136] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Julian De la Rosa-Millan
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional; Yautepec Morelos Mexico
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University; West Lafayette Indiana, U.S.A
| | - Amy Hui-Mei Lin
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University; West Lafayette Indiana, U.S.A
| | - Perla Osorio-Díaz
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional; Yautepec Morelos Mexico
| | - Edith Agama-Acevedo
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional; Yautepec Morelos Mexico
| | - Bruce R. Hamaker
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University; West Lafayette Indiana, U.S.A
| | - Luis Arturo Bello-Perez
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional; Yautepec Morelos Mexico
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Shaik SS, Carciofi M, Martens HJ, Hebelstrup KH, Blennow A. Starch bioengineering affects cereal grain germination and seedling establishment. JOURNAL OF EXPERIMENTAL BOTANY 2014; 65:2257-70. [PMID: 24642850 PMCID: PMC4036499 DOI: 10.1093/jxb/eru107] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Cereal grain germination is central for plant early development, and efficient germination has a major role in crop propagation and malting. Endosperm starch is the prime energy reserve in germination and seedling establishment. In this study, it was hypothesized that optimized starch granule structure, and not only the endosperm starch content per se, is important for germination and seedling establishment. For that purpose, wild-type (WT), and specifically engineered degradable hyperphosphorylated (HP) starch and more resistant amylose-only (AO) starch barley lines were used. The transgenics showed no severe phenotypes and the WT and HP lines degraded the starch similarly, having 30% residual starch after 12 d of germination. However, the AO line showed significant resistance to degradation, having 57% residual starch. Interestingly, protein and β-glucan (BG) degradation was stimulated for both HP and AO lines as compared with the WT. At late seedling establishment stages, specific sugars were rapidly consumed in the AO line. α-Amylase activity was distinctly suppressed in both the HP and the AO lines. Pre-germination β-amylase deposition was low in the AO grains and β-amylase was generally suppressed in both HP and AO lines throughout germination. As further supported by scanning electron microscopy and histochemical analyses on grain and seedlings, it was concluded that inadequate starch granule deposition in combination with the suppressed hydrolase activity leads to temporal and compensating re-direction of starch, sugar, and protein catabolism important to maintain metabolic dynamics during grain germination and seedling establishment.
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Affiliation(s)
- Shahnoor S Shaik
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark
| | - Massimiliano Carciofi
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark Department of Molecular Biology and Genetics, Aarhus University, Forsøgsvej 1, 4200 Slagelse, Denmark
| | - Helle J Martens
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark
| | - Kim H Hebelstrup
- Department of Molecular Biology and Genetics, Aarhus University, Forsøgsvej 1, 4200 Slagelse, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark
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32
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Agama-Acevedo E, Rodriguez-Ambriz SL, García-Suárez FJ, Gutierrez-Méraz F, Pacheco-Vargas G, Bello-Pérez LA. Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico. STARCH-STARKE 2013. [DOI: 10.1002/star.201300125] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Saraiva LDA, Castelan FP, Shitakubo R, Hassimotto NMA, Purgatto E, Chillet M, Cordenunsi BR. Black leaf streak disease affects starch metabolism in banana fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5582-5589. [PMID: 23692371 DOI: 10.1021/jf400481c] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Black leaf streak disease (BLSD), also known as black sigatoka, represents the main foliar disease in Brazilian banana plantations. In addition to photosynthetic leaf area losses and yield losses, this disease causes an alteration in the pre- and postharvest behavior of the fruit. The aim of this work was to investigate the starch metabolism of fruits during fruit ripening from plants infected with BLSD by evaluating carbohydrate content (i.e., starch, soluble sugars, oligosaccharides, amylose), phenolic compound content, phytohormones, enzymatic activities (i.e., starch phosphorylases, α- and β-amylase), and starch granules. The results indicated that the starch metabolism in banana fruit ripening is affected by BLSD infection. Fruit from infested plots contained unusual amounts of soluble sugars in the green stage and smaller starch granules and showed a different pattern of superficial degradation. Enzymatic activities linked to starch degradation were also altered by the disease. Moreover, the levels of indole-acetic acid and phenolic compounds indicated an advanced fruit physiological age for fruits from infested plots.
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Affiliation(s)
- Lorenzo de Amorim Saraiva
- Department of Food Science and Experimental Nutrition, FCF, University of São Paulo, São Paulo, Brazil
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34
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Peroni-Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydr Polym 2013; 96:137-47. [PMID: 23688463 DOI: 10.1016/j.carbpol.2013.03.050] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 03/12/2013] [Accepted: 03/15/2013] [Indexed: 11/16/2022]
Abstract
The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13°C, cold-stored group) and bananas stored at 19°C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.
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Affiliation(s)
- Fernanda H G Peroni-Okita
- University of São Paulo, Department of Food Science and Experimental Nutrition, FCF, Cidade Universitária, CEP 05508-000 São Paulo, SP, Brazil
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Esteve C, D'Amato A, Marina ML, García MC, Righetti PG. In-depth proteomic analysis of banana (Musaspp.) fruit with combinatorial peptide ligand libraries. Electrophoresis 2012; 34:207-14. [DOI: 10.1002/elps.201200389] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 08/27/2012] [Accepted: 09/12/2012] [Indexed: 12/21/2022]
Affiliation(s)
- Clara Esteve
- Department of Analytical Chemistry, Faculty of Chemistry; University of Alcalá; Alcalá de Henares; Madrid; Spain
| | - Alfonsina D'Amato
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan; Italy
| | - María Luisa Marina
- Department of Analytical Chemistry, Faculty of Chemistry; University of Alcalá; Alcalá de Henares; Madrid; Spain
| | - María Concepción García
- Department of Analytical Chemistry, Faculty of Chemistry; University of Alcalá; Alcalá de Henares; Madrid; Spain
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[Research progress on banana functional genomics involved in fruit quality]. YI CHUAN = HEREDITAS 2012; 34:412-9. [PMID: 22522158 DOI: 10.3724/sp.j.1005.2012.00412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Banana is one of the most important tropical fruits and main economical resource for tropical people. Banana quality is always becoming a focus for people to follow with interest. Here, we reviewed recent research progresses on isolation and identification of banana genes involved in fruit quality such as ripening, softening, glycometabolism, and scent, which will help us explore their functions and facilitate banana quality improvement.
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Gambuti A, Rinaldi A, Lisanti MT, Pessina R, Moio L. Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1553-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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