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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Martins Dala-Paula B, Harumi Nabeshima E, da Costa Pinto C, Michielon de Souza S, Azevedo Lima Pallone J, Teresa Pedrosa Silva Clerici M. Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization. Food Res Int 2024; 192:114814. [PMID: 39147510 DOI: 10.1016/j.foodres.2024.114814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/15/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | - Luisa Campigli Furlan
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Department of Technological Process and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
| | - Elizabeth Harumi Nabeshima
- Instituto de Tecnologia de Alimentos/ITAL, Cereal and Chocolate Research Center, Av. Brasil, 2880, CEP 13070-178, Campinas, Brazil
| | - Camila da Costa Pinto
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas (IFAM), Presidente Figueiredo/AM, Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Physics (PPGFIS), Federal University of Amazonas (UFAM), Manaus, Amazonas 69077-000, Brazil; Department of Materials Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
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2
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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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3
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Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM. Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties. Int J Biol Macromol 2024; 268:131576. [PMID: 38636764 DOI: 10.1016/j.ijbiomac.2024.131576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/08/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.
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Affiliation(s)
- Cristian Felipe Ramirez-Gutierrez
- Cuerpo Académico de Tecnologías de la Información y Comunicación Aplicada (TICA), Universidad Politécnica de Querétaro, El Marqués, Querétaro 76240, Mexico.
| | - Brenda Lidia Contreras-Jiménez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco 141 col. Colinas del Cimatario, C.P. 76090 Querétaro, Qro, Mexico; Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.P. 76010 Querétaro, Qro, Mexico.
| | - Sandra Milena Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México Campus Juriquilla, Querétaro 76230, Mexico.
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4
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Nybro Dansholm C, Meier S, Beeren SR. Amylose Dimerization in Solution Can Be Studied Using a Model System. Chembiochem 2024; 25:e202300832. [PMID: 38220779 DOI: 10.1002/cbic.202300832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/16/2024]
Abstract
Amylose, the linear polymer of α-1,4-linked glucopyranose units, is known to crystallize as a parallel double helix, but evidence of this duplex forming in solution has remained elusive for decades. We show how the dimerization of short amylose chains can be detected in solution using NMR spectroscopy when the glucans are labeled at the reducing-end with an aromatic moiety that overcomes chemical shift degeneracy leading to distinct signals for the single-stranded and duplex amylose. A set of α-1,4 glucans with varying lengths of 6, 12, 18, and 22 glucose units and a 4-aminobenzamide label were synthesized, enabling the first systematic thermodynamic study of the association of amylose in solution. The dimerization is enthalpically driven, entropically unfavorable and beyond a minimum length of 12, each additional pair of glucose residues stabilizes the duplex by 0.85 kJ mol-1 . This fundamental knowledge provides a basis for a quantitative understanding of starch structure, gelation and enzymatic digestion, and lays the foundations for the strategic use of α-1,4-glucans in the development of self-assembled materials.
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Affiliation(s)
- Charlotte Nybro Dansholm
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sebastian Meier
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sophie R Beeren
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
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5
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Silva Lagos L, Klostermann CE, López-Velázquez G, Fernández-Lainez C, Leemhuis H, Oudhuis AACML, Buwalda P, Schols HA, de Vos P. Crystal type, chain length and polydispersity impact the resistant starch type 3 immunomodulatory capacity via Toll-like receptors. Carbohydr Polym 2024; 324:121490. [PMID: 37985084 DOI: 10.1016/j.carbpol.2023.121490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 10/04/2023] [Accepted: 10/12/2023] [Indexed: 11/22/2023]
Abstract
Food ingredients that can activate and improve immunological defense, against e.g., pathogens, have become a major field of research. Resistant starches (RSs) can resist enzymes in the upper gastrointestinal (GI) tract and induce health benefits. RS-3 physicochemical characteristics such as chain length (DP), A- or B-type crystal, and polydispersity index (PI) might be crucial for immunomodulation by activating human toll-like receptors (hTLRs). We hypothesize that crystal type, DP and PI, alone or in combination, impact the recognition of RS-3 preparations by hTLRs leading to different RS-3 immunomodulatory effects. We studied the activation of hTLR2, hTLR4, and hTLR5 by 0.5, 1 and 2 mg/mL of RS-3. We found strong activation of hTLR2-dependent NF-kB activation with PI <1.25, DP 18 as an A- or B-type crystal. At different doses, NF-kB activation was increased from 6.8 to 7.1 and 10-fold with A-type and 6.2 to 10.2 and 14.4-fold with B-type. This also resulted in higher cytokine production in monocytes. Molecular docking, using amylose-A and B, demonstrated that B-crystals bind hTLR2 promoting hTLR2-1 dimerization, supporting the stronger effects of B-type crystals. Immunomodulatory effects of RS-3 are predominantly hTLR2-dependent, and activation can be tailored by managing crystallinity, chain length, and PI.
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Affiliation(s)
- Luis Silva Lagos
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands.
| | - Cynthia E Klostermann
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, the Netherlands
| | - Gabriel López-Velázquez
- Laboratorio de Biomoléculas y Salud Infantil, Instituto Nacional de Pediatría, Cuidad de México, Mexico
| | - Cynthia Fernández-Lainez
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands; Laboratorio de Errores innatos del Metabolismo y Tamiz, Instituto Nacional de Pediatría, Ciudad de México, Mexico
| | - Hans Leemhuis
- Innovation Center, Royal Avebe, Groningen, the Netherlands
| | | | - Piet Buwalda
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, the Netherlands; Innovation Center, Royal Avebe, Groningen, the Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Paul de Vos
- Immunoendocrinology, Department of Pathology and Medical Biology, University Medical Center Groningen, Groningen, the Netherlands
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6
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Luo K, Zhu X, Kim YR. Short-chain glucan self-assembly for green synthesis of functional biomaterials: Mechanism, synthesis, and microstructural control. Carbohydr Polym 2023; 318:121140. [PMID: 37479447 DOI: 10.1016/j.carbpol.2023.121140] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/23/2023]
Abstract
Short-chain glucan (SCG) is a linear homopolymer containing 10 to 50 glucose units linked with α(1,4) glycosidic bonds. With its abundant, low-cost, nontoxic, biodegradable/biocompatible nature, self-assembled SCG particles (SSC) have emerged as functional biomaterials, which have recently attracted tremendous attentions in various fields. SCG self-assembly occurs through the spontaneous association of molecules under equilibrium conditions into stable and structurally well-defined nanoscale or micrometer-scale aggregates, which is governed by various intermolecular non-covalent interactions, including hydrogen-bonding, electrostatic, hydrophobic, and van der Waals. With precise and effective control of the self-assembly process of SSC, its structural modulation and function integration can be expected. Thus, we convinced that SCG self-assembly could provide an effective means of developing starch-based functional biomaterials with beneficial health properties and wide application in food industries. In this review, we provide an overview of recent advances in the green approach for the self-assembly of SSC, as well as the influence of thermodynamic and kinetic factors on its morphology and physicochemical properties. We highlight recent contributions to developing strategies for the construction of SSC with increasing complexity and functionality that are suitable for a variety of food applications. Finally, we briefly outline our perspectives and discuss the challenges in the field.
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Affiliation(s)
- Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xiaoning Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Young-Rok Kim
- Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea.
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7
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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8
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Dominguez-Ayala JE, Ayala-Ayala MT, Velazquez G, Espinosa-Arbeláez DG, Mendez-Montealvo G. Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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9
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Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules 2023; 24:1980-1993. [PMID: 36716424 DOI: 10.1021/acs.biomac.2c01240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, as-is (ca. 12% moisture by mass) and hydrated (50% water by mass) granules of waxy potato (WP), waxy wheat (WW), waxy maize, normal maize, and high-amylose maize (HAM) starches were investigated by using small-angle neutron and X-ray scattering (SANS and SAXS), wide-angle X-ray scattering, and ultra-small-angle neutron scattering. The SANS and SAXS data were fitted using the two-phase stacking model of alternating crystalline and amorphous layers. The partial crystalline lamellar structures inside the growth rings of granules were analyzed based on the inter-lamellar distances, thicknesses of the crystalline lamellae and amorphous layers, thickness polydispersities, and water content in each type of layer. Despite having a longer average chain length of amylopectin, the WP and HAM starches, which had B-type allomorph, had a shorter inter-lamellar distance than the other three starches with A-type allomorph. The WP starch had the most uniform crystalline lamellar thickness. After hydration, the amorphous layers were expanded, resulting in an increase of inter-layer distance. The low-angle intensity upturn in SANS and SAXS was attributed to scattering from interfaces/surfaces of larger structures, such as growth rings and macroscopic granule surfaces. Data analysis methods based on model fitting and 1D correlation function were compared. The study emphasized─owing to inherent packing disorder inside granules─that a comprehensive analysis of different parameters was essential in correlating the microstructures with starch properties.
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Affiliation(s)
- Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States.,NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland20899, United States
| | - Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Liming Cai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Wonseok Hwang
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
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10
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Gidlöf Z, Pedersen BL, Nilsson L, Teleman A, Wahlgren M, Millqvist-Fureby A. Utilising phase diagram to understand barley starch microsphere preparation in an aqueous two-phase system. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Ngo ST, Phan HN, Luu CX, Le CN, Ho GT, Ngo NTC, Le LQ, Mai BK, Phung HTT, Nguyen HD, Vu KB, Vu VV. Distal Hydrophobic Loop Modulates the Copper Active Site and Reaction of AA13 Polysaccharide Monooxygenases. J Phys Chem B 2022; 126:7567-7578. [PMID: 36137238 DOI: 10.1021/acs.jpcb.2c04215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polysaccharide monooxygenases (PMOs) use a type-2 copper center to activate O2 for the selective hydroxylation of one of the two C-H bonds of glycosidic linkages. Our electron paramagnetic resonance (EPR) analysis and molecular dynamics (MD) simulations suggest the unprecedented dynamic roles of the loop containing the residue G89 (G89 loop) on the active site structure and reaction cycle of starch-active PMOs (AA13 PMOs). In the Cu(II) state, the G89 loop could switch between an "open" and "closed" conformation, which is associated with the binding and dissociation of an aqueous ligand in the distal site, respectively. The conformation of the G89 loop influences the positioning of the copper center on the preferred substrate of AA13 PMOs. The dissociation of the distal ligand results in the bending of the T-shaped core of the Cu(II) active site, which could help facilitate its reduction to the active Cu(I) state. In the Cu(I) state, the G89 loop is in the "closed" conformation with a confined copper center, which could allow for efficient O2 binding. In addition, the G89 loop remains in the "closed" conformation in the Cu(II)-superoxo intermediate, which could prevent off-pathway superoxide release via exchange with the distal aqueous ligand. Finally, at the end of the reaction cycle, aqueous ligand binding to the distal site could switch the G89 loop to the "open" conformation and facilitate product release.
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Affiliation(s)
- Son Tung Ngo
- Laboratory of Theoretical and Computational Biophysics, Advanced Institute of Materials Science, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam.,Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam
| | - Han N Phan
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Cuong X Luu
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Chinh N Le
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Giap T Ho
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Nhung T C Ngo
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Loan Q Le
- Institute of Tropical Biology, Vietnam Academy of Science and Technology, 9/621 Hanoi Highway, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Binh Khanh Mai
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, Stockholm SE-106 91, Sweden
| | - Huong T T Phung
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
| | - Hoang-Dung Nguyen
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam.,Institute of Tropical Biology, Vietnam Academy of Science and Technology, 9/621 Hanoi Highway, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Khanh B Vu
- Department of Chemical Engineering, School of Biotechnology, International University, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam.,Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Van V Vu
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City 700000, Vietnam
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12
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Nakajima S, Yamamoto M, Kuroki S, Itoh H. Structural and spectroscopic characterization of saffron starches at different growth stages. STARCH-STARKE 2022. [DOI: 10.1002/star.202200119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Shusaku Nakajima
- Graduate School of Agricultural Science Kobe University 1‐1 Rokkodai‐cho Nada Kobe 657‐8501 Japan
| | - Masaki Yamamoto
- Graduate School of Agricultural Science Kobe University 1‐1 Rokkodai‐cho Nada Kobe 657‐8501 Japan
| | - Shinichiro Kuroki
- Graduate School of Agricultural Science Kobe University 1‐1 Rokkodai‐cho Nada Kobe 657‐8501 Japan
| | - Hiromichi Itoh
- Graduate School of Agricultural Science Kobe University 1‐1 Rokkodai‐cho Nada Kobe 657‐8501 Japan
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13
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Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice. Molecules 2022; 27:molecules27144647. [PMID: 35889518 PMCID: PMC9322866 DOI: 10.3390/molecules27144647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
Apparent amylose content (AAC) is one of the most important parameters in rice quality evaluation. In this study, four rice reference materials used to test rice AAC were developed. The AAC of rice reference materials were measured by a spectrophotometric method with a defatting procedure, calibrated from potato amylose and waxy rice amylopectin at the absorption wavelengths of 620 and 720 nm. Homogeneity test (n = 20) was judged by F-test based on the mean squares of among and within bottles, and short- and long-term stability monitoring was performed by T-test to check if there was significant degradation at the delivery temperature of under 40 °C (14 days) and at 0–4 °C storage condition (18 months), respectively. After joint evaluation by ten laboratories, Dixion and Cochran statistical analyses were presented. The expanded uncertainties were calculated based on the uncertainty of homogeneity, short- and long-term stability, and inter-laboratory validation containing factor k = 2. It found that the four reference materials were homogenous and stable, and had the AAC (g/100 g, k = 2) of 2.96 ± 1.01, 10.68 ± 0.66, 17.18 ± 1.04, and 16.09 ± 1.29, respectively, at 620 nm, and 1.46 ± 0.49, 10.44 ± 0.56, 16.82 ± 0.75, and 24.33 ± 0.52, respectively, at 720 nm. It was indicated that 720 nm was more suitable for the determination of rice AAC with lower uncertainties. The determinations of the AAC of 11 rice varieties were carried out by two methods, the method without defatting and with calibration from the four rice reference materials and the method with a defatting procedure and calibrating from potato amylose and waxy rice amylopectin. It confirmed that the undefatted rice reference materials could achieve satisfactory results to test the rice samples with the AAC ranging from 1 to 25 g/100 g. It would greatly reduce the time cost and improve testing efficiency and applicability, and provide technical support for the high-quality development of the rice industry.
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14
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01487-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Ogawa Y, Putaux JL, Nishiyama Y. Crystallography of polysaccharides: Current state and challenges. Curr Opin Chem Biol 2022; 70:102183. [PMID: 35803025 DOI: 10.1016/j.cbpa.2022.102183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/27/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022]
Abstract
Polysaccharides are the most abundant class of biopolymers, holding an important place in biological systems and sustainable material development. Their spatial organization and intra- and intermolecular interactions are thus of great interest. However, conventional single crystal crystallography is not applicable since polysaccharides crystallize only into tiny crystals. Several crystallographic methods have been developed to extract atomic-resolution structural information from polysaccharide crystals. Small-probe single crystal diffractometry, high-resolution fiber diffraction and powder diffraction combined with molecular modeling brought new insights from various types of polysaccharide crystals, and led to many high-resolution crystal structures over the past two decades. Current challenges lie in the analysis of disorder and defects by further integrating molecular modeling methods for low-resolution diffraction data.
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Affiliation(s)
- Yu Ogawa
- Univ. Grenoble Alpes, CNRS, CERMAV, 38000 Grenoble, France.
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16
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Kamwilaisak K, Rittiwut K, Jutakridsada P, Iamamorphanth W, Pimsawat N, Knijnenburg JTN, Theerakulpisut S. Rheology, stability, antioxidant properties, and curcumin release of oil-in-water Pickering emulsions stabilized by rice starch nanoparticles. Int J Biol Macromol 2022; 214:370-380. [PMID: 35691427 DOI: 10.1016/j.ijbiomac.2022.06.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/05/2022] [Accepted: 06/07/2022] [Indexed: 01/25/2023]
Abstract
Modification of rice starch nanoparticles (SNP) as an emulsifier in Pickering emulsions is reported in this work. The SNP was prepared by HCl hydrolysis with different resident times and subsequently modified via crosslinking by citric acid using various crosslinking times to improve the hydrophobicity of SNP. The modified SNP was used to prepare sunflower oil-in-water Pickering emulsions loaded with curcumin. The optimal hydrolysis conditions (2.2 M HCl, 6 days) produced SNP with a 21.87 ± 0.69 % yield and 45.56 ± 0.00 % crystallinity. The citric acid-modified SNP with a 6-h crosslinking period (SNP-M-6 h) had a water contact angle of 87.2°. The suitable Pickering emulsion containing 30 wt% curcumin-loaded sunflower oil was stabilized by 3.0 wt% SNP-M-6 h. This Pickering emulsion had shear thinning properties with a pseudoplastic fluid behavior and was characterized by a droplet size of 47.16 ± 4.22 μm with a high degree of stability over five weeks of storage. Furthermore, the curcumin release from the emulsion depended on the pH, and curcumin could maintain its free radical scavenging quality. A very beneficial property of the Pickering emulsion is that it can slowly release curcumin at low pH, but more rapid release at higher pH, making it a potentially excellent candidate for drug delivery through oral intake.
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Affiliation(s)
- Khanita Kamwilaisak
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand; Sustainable infrastructure Research and Development Center, Khon Kaen University, Khon Kaen 40002, Thailand..
| | - Kanokwan Rittiwut
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pasakorn Jutakridsada
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Wimonporn Iamamorphanth
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Nutsupa Pimsawat
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Jesper T N Knijnenburg
- Biodiversity and Environmental Management Division, International College, Khon Kaen University. Khon Kaen 40002, Thailand
| | - Somnuk Theerakulpisut
- EMCO (Energy management and conservation office), Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand
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17
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Li Q, Gao Y, Li Y, Du S, Yu X. Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yancai Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Shuang‐kui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
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18
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Wang Y, McClements DJ, Long J, Qiu C, Sang S, Chen L, Xu Z, Jin Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem 2022; 390:133115. [PMID: 35567970 DOI: 10.1016/j.foodchem.2022.133115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
Abstract
The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20-50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R1 value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Zhenlin Xu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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19
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Guo J, Ziegler GR, Kong L. Polymorphic transitions of V-type amylose upon hydration and dehydration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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21
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Okyere AY, Rajendran S, Annor GA. Cold plasma technologies: Their effect on starch properties and industrial scale-up for starchmodification. Curr Res Food Sci 2022; 5:451-463. [PMID: 35243357 PMCID: PMC8866071 DOI: 10.1016/j.crfs.2022.02.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/29/2022] [Accepted: 02/15/2022] [Indexed: 11/28/2022] Open
Abstract
Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, thermal, molecular, morphological, and physicochemical properties. Atmospheric cold plasma and low-pressure plasma systems have been used to alter starches and have proven successful. This review provides an in-depth analysis of the different cold plasma setups employed for starch modifications. The effect of cold plasma technology application on starch characteristics is summarized. We also discussed the potential of plasma-activated water as a novel alternative for starch modification. This review provides information needed for the industrial scale-up of cold plasma technologies as an eco-friendly method of starch modification. Cold plasma technology could be an effective, sustainable alternative for starch modification. The extent of modification of starches from different botanical sources depends on the type of cold plasma technology used. For mainstream adoption of cold plasma modified starches, research on safety and consumer perception must be conducted.
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22
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Poulhazan A, Dickwella Widanage MC, Muszyński A, Arnold AA, Warschawski DE, Azadi P, Marcotte I, Wang T. Identification and Quantification of Glycans in Whole Cells: Architecture of Microalgal Polysaccharides Described by Solid-State Nuclear Magnetic Resonance. J Am Chem Soc 2021; 143:19374-19388. [PMID: 34735142 PMCID: PMC8630702 DOI: 10.1021/jacs.1c07429] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Indexed: 12/15/2022]
Abstract
Microalgae are photosynthetic organisms widely distributed in nature and serve as a sustainable source of bioproducts. Their carbohydrate components are also promising candidates for bioenergy production and bioremediation, but the structural characterization of these heterogeneous polymers in cells remains a formidable problem. Here we present a widely applicable protocol for identifying and quantifying the glycan content using magic-angle-spinning (MAS) solid-state NMR (ssNMR) spectroscopy, with validation from glycosyl linkage and composition analysis deduced from mass-spectrometry (MS). Two-dimensional 13C-13C correlation ssNMR spectra of a uniformly 13C-labeled green microalga Parachlorella beijerinckii reveal that starch is the most abundant polysaccharide in a naturally cellulose-deficient strain, and this polymer adopts a well-organized and highly rigid structure in the cell. Some xyloses are present in both the mobile and rigid domains of the cell wall, with their chemical shifts partially aligned with the flat-ribbon 2-fold xylan identified in plants. Surprisingly, most other carbohydrates are largely mobile, regardless of their distribution in glycolipids or cell walls. These structural insights correlate with the high digestibility of this cellulose-deficient strain, and the in-cell ssNMR methods will facilitate the investigations of other economically important algae species.
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Affiliation(s)
- Alexandre Poulhazan
- Department
of Chemistry, University of Quebec at Montreal, Montreal H2X 2J6, Canada
| | | | - Artur Muszyński
- Complex
Carbohydrate Research Center, University
of Georgia, Athens, Georgia 30602, United States
| | - Alexandre A. Arnold
- Department
of Chemistry, University of Quebec at Montreal, Montreal H2X 2J6, Canada
| | - Dror E. Warschawski
- Laboratoire
des Biomolécules, LBM, CNRS UMR 7203,
Sorbonne Université, École Normale Supérieure,
PSL University, 75005 Paris, France
| | - Parastoo Azadi
- Complex
Carbohydrate Research Center, University
of Georgia, Athens, Georgia 30602, United States
| | - Isabelle Marcotte
- Department
of Chemistry, University of Quebec at Montreal, Montreal H2X 2J6, Canada
| | - Tuo Wang
- Department
of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
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23
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Gavgani HN, Fawaz R, Ehyaei N, Walls D, Pawlowski K, Fulgos R, Park S, Assar Z, Ghanbarpour A, Geiger JH. A structural explanation for the mechanism and specificity of plant branching enzymes I and IIb. J Biol Chem 2021; 298:101395. [PMID: 34762912 PMCID: PMC8695356 DOI: 10.1016/j.jbc.2021.101395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 11/03/2021] [Accepted: 11/05/2021] [Indexed: 11/29/2022] Open
Abstract
Branching enzymes (BEs) are essential in the biosynthesis of starch and glycogen and play critical roles in determining the fine structure of these polymers. The substrates of these BEs are long carbohydrate chains that interact with these enzymes via multiple binding sites on the enzyme’s surface. By controlling the branched-chain length distribution, BEs can mediate the physiological properties of starch and glycogen moieties; however, the mechanism and structural determinants of this specificity remain mysterious. In this study, we identify a large dodecaose binding surface on rice BE I (BEI) that reaches from the outside of the active site to the active site of the enzyme. Mutagenesis activity assays confirm the importance of this binding site in enzyme catalysis, from which we conclude that it is likely the acceptor chain binding site. Comparison of the structures of BE from Cyanothece and BE1 from rice allowed us to model the location of the donor-binding site. We also identified two loops that likely interact with the donor chain and whose sequences diverge between plant BE1, which tends to transfer longer chains, and BEIIb, which transfers exclusively much shorter chains. When the sequences of these loops were swapped with the BEIIb sequence, rice BE1 also became a short-chain transferring enzyme, demonstrating the key role these loops play in specificity. Taken together, these results provide a more complete picture of the structure, selectivity, and activity of BEs.
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Affiliation(s)
- Hadi Nayebi Gavgani
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Remie Fawaz
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Nona Ehyaei
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - David Walls
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Kathryn Pawlowski
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Raoul Fulgos
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Sunghoon Park
- Department of Foodservice Management and Nutrition, College of Natural Sciences, Sangmyung University, Seoul, South Korea
| | - Zahra Assar
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - Alireza Ghanbarpour
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA
| | - James H Geiger
- Department of Chemistry, Michigan State University, East Lansing, Michigan, USA.
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24
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da Costa Pinto C, Sanches EA, Pedrosa Silva Clerici MT, Pereira MT, Campelo PH, Michielon de Souza S. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Lu Y, Hao W, Zhang X, Zhao Y, Xu Y, Luo J, Liu Q, Liu Q, Wang L, Zhang C. Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods 2021; 10:1721. [PMID: 34441499 PMCID: PMC8392216 DOI: 10.3390/foods10081721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/30/2022] Open
Abstract
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm-1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.
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Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Xiaomin Zhang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Yue Zhao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Yang Xu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Jixun Luo
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qing Liu
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
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26
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Determination of starch crystallinity with the Fourier-transform terahertz spectrometer. Carbohydr Polym 2021; 262:117928. [PMID: 33838806 DOI: 10.1016/j.carbpol.2021.117928] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 11/22/2022]
Abstract
We measured the terahertz (THz) spectra of native, amorphous, and dried starches derived from corn and potato using the Fourier-transform (FT) system and compared these spectra to the X-ray diffraction (XRD) patterns. Both native corn and potato starches had seven absorption peaks in the terahertz regions, but five peaks were observed in the amorphous states. While spectral changes slightly occurred in corn starch even after drying, increase and decrease in the terahertz peak intensities were obtained in potato starch during drying. Similar changes in both starches during amorphization and drying were obtained in the X-ray diffraction patterns, and the correlations were found between terahertz peaks and the X-ray signals. Since the intensity of the peak at 9.0 THz was correlated with crystallinity obtained using an X-ray diffraction (r2 = 0.98), our data indicate that the Fourier-transform terahertz spectrometer can be a new analytical device to measure the starch crystallinity.
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27
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Abstract
![]()
Polysaccharides are
Nature’s most abundant biomaterials
essential for plant cell wall construction and energy storage. Seemingly
minor structural differences result in entirely different functions:
cellulose, a β (1–4) linked glucose polymer, forms fibrils
that can support large trees, while amylose, an α (1–4)
linked glucose polymer forms soft hollow fibers used for energy storage.
A detailed understanding of polysaccharide structures requires pure
materials that cannot be isolated from natural sources. Automated
Glycan Assembly provides quick access to trans-linked
glycans analogues of cellulose, but the stereoselective installation
of multiple cis-glycosidic linkages present in amylose
has not been possible to date. Here, we identify thioglycoside building
blocks with different protecting group patterns that, in concert with
temperature and solvent control, achieve excellent stereoselectivity
during the synthesis of linear and branched α-glucan polymers
with up to 20 cis-glycosidic linkages. The molecules
prepared with the new method will serve as probes to understand the
biosynthesis and the structure of α-glucans.
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Affiliation(s)
- Yuntao Zhu
- Max Planck Institute for Colloids and Interfaces, Am Mühlenberg 1, 14476 Potsdam, Germany
| | - Martina Delbianco
- Max Planck Institute for Colloids and Interfaces, Am Mühlenberg 1, 14476 Potsdam, Germany
| | - Peter H Seeberger
- Max Planck Institute for Colloids and Interfaces, Am Mühlenberg 1, 14476 Potsdam, Germany.,Institute for Chemistry and Biochemistry, Freie Universität Berlin, Arnimallee 22, 14195 Berlin, Germany
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28
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Crini G, French AD, Kainuma K, Jane JL, Szente L. Contributions of Dexter French (1918-1981) to cycloamylose/cyclodextrin and starch science. Carbohydr Polym 2021; 257:117620. [PMID: 33541648 DOI: 10.1016/j.carbpol.2021.117620] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/02/2021] [Accepted: 01/02/2021] [Indexed: 11/29/2022]
Abstract
Professor Dexter French (1918-1981) was an American chemist and biochemist at Iowa State College (University in 1959). He devoted his career to advance knowledge of polysaccharides and oligosaccharides, in particular starch, cyclodextrins, and enzymes. Cyclodextrins are oligosaccharides obtained from starch and are typically cage molecules with a hydrophobic cavity that can encapsulate other compounds nowadays the basis for many industrial applications. Since the 1960s, he has been recognized as an outstanding authority in the field of starches and cyclodextrins and has inspired researchers in laboratories around the world. This review, on the fortieth anniversary of his death, commemorates his remarkable contribution to starch and cyclodextrin chemistry. Firstly, we give an overview of his personal life and career. Secondly, we highlight some of the results on starch and cyclodextrins from Professor French and his group. A third part discusses his impact on the modern chemistry of cyclodextrins and starch.
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Affiliation(s)
- Grégorio Crini
- Chrono-environnement, Faculté Sciences & Techniques, Université Bourgogne Franche-Comté, 16 route de Gray, 25000, Besançon, France.
| | - Alfred D French
- Southern Regional Research Center, USDA, New Orleans, LO, 70124, United States
| | - Keiji Kainuma
- Honorary member, The Agricultural Society of Japan, 2-29-4, Higashi, Tsukuba, 305-0046, Japan
| | - Jay-Lin Jane
- Charles F. Curtiss Distinguished Professor, Emeritus, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, United States
| | - Lajos Szente
- CycloLab Cyclodextrin Research & Development Ltd., Illatos 7, Budapest, H-1097, Hungary
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29
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Khatami MH, Barber W, de Haan HW. Using geometric criteria to study helix-like structures produced in molecular dynamics simulations of single amylose chains in water. RSC Adv 2021; 11:11992-12002. [PMID: 35423775 PMCID: PMC8697119 DOI: 10.1039/d1ra00071c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 03/02/2021] [Indexed: 11/25/2022] Open
Abstract
Amylose is a linear polymer chain of α-d-glucose units connected through α(1 → 4) glycosidic bonds. Experimental studies show that in non-polar solvents, single amylose chains form helical structures containing precise H-bond patterns. However, both experimental and computational studies indicate that these perfectly H-bonded helices are not stable in pure water. Nevertheless, amylose chains are observed to form helix-like structures in molecular dynamics (MD) simulations that exhibit imperfect H-bond patterns. In this paper, we study the structure of amylose chains in water using MD simulations to identify and characterize these “imperfect” helical structures. To this end we devise geometry-based criteria to define imperfect helical structures in amylose chains. Using this approach, the propensity of amylose chains to form these structures is quantified as a function of chain length and solvent temperature. This analysis also uncovers both short and long time helix-breaking mechanisms such as band-flips and kinks in the chain. This geometric approach to defining imperfect helices thus allows us to give new insight into the secondary structure of single amylose chains in spite of imperfect H-bond patterns. We introduce a geometrical approach to capture and study helix-like structures in MD simulations of single amylose chains in water.![]()
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Affiliation(s)
| | - William Barber
- Ontario Tech University, Department of Physics 2000 Simcoe St N Oshawa ON L1H 7K4. Canada
| | - Hendrick W de Haan
- Ontario Tech University, Department of Physics 2000 Simcoe St N Oshawa ON L1H 7K4. Canada
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30
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Rodriguez-Garcia ME, Hernandez-Landaverde MA, Delgado JM, Ramirez-Gutierrez CF, Ramirez-Cardona M, Millan-Malo BM, Londoño-Restrepo SM. Crystalline structures of the main components of starch. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
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Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
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32
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Ferrari Felisberto MH, Souza Costa M, Villas Boas F, Lopes Leivas C, Maria Landi Franco C, Michielon de Souza S, Pedrosa Silva Clerici MT, Mach Côrtes Cordeiro L. Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch. Food Res Int 2020; 136:109569. [DOI: 10.1016/j.foodres.2020.109569] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/21/2022]
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33
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Uto T, Nakamura S, Yamamoto K, Kadokawa JI. Evaluation of artificial crystalline structure from amylose analog polysaccharide without hydroxy groups at C-2 position. Carbohydr Polym 2020; 240:116347. [PMID: 32475598 DOI: 10.1016/j.carbpol.2020.116347] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/17/2020] [Accepted: 04/17/2020] [Indexed: 01/25/2023]
Abstract
In this study, we found that a new artificial crystalline structure was fabricated from an amylose analog polysaccharide without hydroxy groups at the C-2 position, i.e., 2-deoxyamylose. The polysaccharide with a well-defined structure was synthesized by facile thermostable α-glucan phosphorylase-catalyzed enzymatic polymerization. Powder X-ray diffraction (XRD) analysis of the product indicated the formation of a specific crystalline structure that was completely different from the well-known double helix of the natural polysaccharide, amylose. Molecular dynamics simulations showed that the isolated chains of 2-deoxyamylose spontaneously assembled to a novel double helix based on building blocks with controlled hydrophobicity arising from pyranose ring stacking. The simulation results corresponded with the XRD patterns.
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Affiliation(s)
- Takuya Uto
- Organization for Promotion of Tenure Track, University of Miyazaki, 1-1 Gakuen Kibanadai-nishi, Miyazaki 889-2192, Japan
| | - Shota Nakamura
- Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, Japan
| | - Kazuya Yamamoto
- Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, Japan
| | - Jun-Ichi Kadokawa
- Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima 890-0065, Japan.
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34
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Pinto CC, Campelo PH, Michielon de Souza S. Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes. J Appl Polym Sci 2020. [DOI: 10.1002/app.49529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Camila Costa Pinto
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
| | - Pedro Henrique Campelo
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- School of Agrarian Science Federal University of Amazonas (UFAM) Manaus Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- Department of Physics Federal University of Amazonas (UFAM) Manaus Brazil
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35
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Bette S, Stelzner J, Eggert G, Schleid T, Matveeva G, Kolb U, Dinnebier RE. Korrosion von Kulturgut: Entdeckung einer kollagenartigen Tripelhelix in der Kristallstruktur von Calciumacetat‐Hemihydrat. Angew Chem Int Ed Engl 2020. [DOI: 10.1002/ange.202001609] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sebastian Bette
- Max-Planck-Institut für Festkörperforschung Heisenbergstr. 1 70569 Stuttgart Deutschland
- Staatliche Akademie der Bildenden Künste Am Weißenhof 1 70191 Stuttgart Deutschland
| | - Jörg Stelzner
- Römisch-Germanisches ZentralmuseumLeibniz-Forschungsinstitut für Archäologie Ernst-Ludwig-Platz 2 55116 Mainz Deutschland
| | - Gerhard Eggert
- Staatliche Akademie der Bildenden Künste Am Weißenhof 1 70191 Stuttgart Deutschland
| | - Thomas Schleid
- Institut für anorganische ChemieUniversität Stuttgart Pfaffenwaldring 55 70569 Stuttgart Deutschland
| | - Galina Matveeva
- Johannes Gutenberg-Universität Mainz Duesbergweg 10–14 55128 Mainz Deutschland
| | - Ute Kolb
- Johannes Gutenberg-Universität Mainz Duesbergweg 10–14 55128 Mainz Deutschland
| | - Robert E. Dinnebier
- Max-Planck-Institut für Festkörperforschung Heisenbergstr. 1 70569 Stuttgart Deutschland
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36
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Bette S, Stelzner J, Eggert G, Schleid T, Matveeva G, Kolb U, Dinnebier RE. Corrosion of Heritage Objects: Collagen-Like Triple Helix Found in the Calcium Acetate Hemihydrate Crystal Structure. Angew Chem Int Ed Engl 2020; 59:9438-9442. [PMID: 32065724 PMCID: PMC7318632 DOI: 10.1002/anie.202001609] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Indexed: 11/09/2022]
Abstract
Helical motifs are common in nature, for example, the DNA double or the collagen triple helix. In the latter proteins, the helical motif originates from glycine, the smallest amino acid, whose molecular confirmation is closely related to acetic acid. The combination of acetic acid with calcium and water, which are also omnipresent in nature, materializing as calcium acetate hemihydrate, was now revealed to exhibit a collagen‐like triple helix structure. This calcium salt is observed as efflorescence phase on calcareous heritage objects, like historic Mollusca shells, pottery or marble reliefs. In a model experiment pure calcium acetate hemihydrate was crystallized on the surface of a terracotta vessel. Calcium acetate hemihydrate crystallizes in a surprisingly large unit cell with a volume of 11,794.5(3) Å3 at ambient conditions. Acetate ions bridge neighboring calcium cations forming spiral chains, which are arranged in a triple helix motif.
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Affiliation(s)
- Sebastian Bette
- Max Planck Institute for Solid State Research, Heisenbergstr. 1, 70569, Stuttgart, Germany.,State Academy of Art and Design, Am Weißenhof 1, 70191, Stuttgart, Germany
| | - Jörg Stelzner
- Römisch-Germanisches Zentralmuseum, Leibniz Research Institute for Archaeology, Ernst-Ludwig-Platz 2, 55116, Mainz, Germany
| | - Gerhard Eggert
- State Academy of Art and Design, Am Weißenhof 1, 70191, Stuttgart, Germany
| | - Thomas Schleid
- Institute for Inorganic Chemistry, University of Stuttgart, Pfaffenwaldring 55, 70569, Stuttgart, Germany
| | - Galina Matveeva
- Johannes Gutenberg-Universität Mainz, Duesbergweg 10-14, 55128, Mainz, Germany
| | - Ute Kolb
- Johannes Gutenberg-Universität Mainz, Duesbergweg 10-14, 55128, Mainz, Germany
| | - Robert E Dinnebier
- Max Planck Institute for Solid State Research, Heisenbergstr. 1, 70569, Stuttgart, Germany
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37
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Schahl A, Réat V, Jolibois F. Structures and NMR spectra of short amylose-lipid complexes. Insight using molecular dynamics and DFT quantum chemical calculations. Carbohydr Polym 2020; 235:115846. [DOI: 10.1016/j.carbpol.2020.115846] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/06/2019] [Accepted: 01/08/2020] [Indexed: 01/29/2023]
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38
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Brewer MK, Putaux JL, Rondon A, Uittenbogaard A, Sullivan MA, Gentry MS. Polyglucosan body structure in Lafora disease. Carbohydr Polym 2020; 240:116260. [PMID: 32475552 DOI: 10.1016/j.carbpol.2020.116260] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/16/2020] [Accepted: 04/03/2020] [Indexed: 12/18/2022]
Abstract
Abnormal carbohydrate structures known as polyglucosan bodies (PGBs) are associated with neurological disorders, glycogen storage diseases (GSDs), and aging. A hallmark of the GSD Lafora disease (LD), a fatal childhood epilepsy caused by recessive mutations in the EPM2A or EPM2B genes, are cytoplasmic PGBs known as Lafora bodies (LBs). LBs result from aberrant glycogen metabolism and drive disease progression. They are abundant in brain, muscle and heart of LD patients and Epm2a-/- and Epm2b-/- mice. LBs and PGBs are histologically reminiscent of starch, semicrystalline carbohydrates synthesized for glucose storage in plants. In this study, we define LB architecture, tissue-specific differences, and dynamics. We propose a model for how small polyglucosans aggregate to form LBs. LBs are very similar to PGBs of aging and other neurological disorders, and so these studies have direct relevance to the general understanding of PGB structure and formation.
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Affiliation(s)
- M Kathryn Brewer
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Institute for Research in Biomedicine (IRB Barcelona), 08028, Barcelona, Spain
| | - Jean-Luc Putaux
- Univ. Grenoble Alpes, CNRS, CERMAV, F-38000, Grenoble, France
| | - Alberto Rondon
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Annette Uittenbogaard
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Mitchell A Sullivan
- Glycation and Diabetes Group, Mater Research Institute-The University of Queensland, Translational Research Institute, Woolloongabba, Queensland, Australia
| | - Matthew S Gentry
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA.
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39
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Chen L, Ma R, Zhang Z, McClements DJ, Qiu L, Jin Z, Tian Y. Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105231] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties. Carbohydr Polym 2019; 223:115075. [DOI: 10.1016/j.carbpol.2019.115075] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/04/2019] [Accepted: 07/07/2019] [Indexed: 11/19/2022]
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41
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Ngo ST, Tran-Le PD, Ho GT, Le LQ, Bui LM, Vu BK, Thu Phung HT, Nguyen HD, Vo TS, Vu VV. Interaction of carbohydrate binding module 20 with starch substrates. RSC Adv 2019; 9:24833-24842. [PMID: 35528656 PMCID: PMC9069913 DOI: 10.1039/c9ra01981b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 07/23/2019] [Indexed: 12/03/2022] Open
Abstract
CBM20s are starch-binding domains found in many amylolytic enzymes, including glucoamylase, alpha-amylase, beta-amylases, and a new family of starch-active polysaccharide monooxygenases (AA13 PMOs). Previous studies of CBM20–substrate interaction only concerned relatively small or soluble amylose molecules, while amylolytic enzymes often work on extended chains of insoluble starch molecules. In this study, we utilized molecular simulation techniques to gain further insights into the interaction of CBM20 with substrates of various sizes via its two separate binding sites, termed as BdS1 and BdS2. Results show that substrate binding at BdS1 involving two conserved tryptophan residues is about 2–4 kcal mol−1 stronger than that at BdS2. CBM20 exhibits about two-fold higher affinity for helical substrates than for the amylose random coils. The affinity for amylose individual double helices does not depend on the helices' length. At least three parallel double helices are required for optimal binding. The binding affinity for a substrate containing 3 or more double helices is ∼−15 kcal mol−1, which is 2–3 kcal mol−1 larger than that for individual double helices. 100 ns molecular dynamics simulations were carried out for the binding of CBM20 to an extended substrate containing 3 layers of 9 60-unit double helices (A3L). A stable conformation of CBM20–A3L was found at BdS1. However, when CBM20 binds A3L viaBdS2, it moves across the surface of the substrate and does not form a stable complex. MD simulations show that small amylose helices are quickly disrupted upon binding to CBM20. Our results provide some important molecular insights into the interactions of CBM20 with starch substrates, which will serve as the basis for further studies of CBM20-containing enzymes, including AA13 PMOs. CBM20 quickly disrupts small helical amylose substrates and exhibits optimal binding affinity when the substrate has three or more parallel double helices.![]()
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Affiliation(s)
- Son Tung Ngo
- Laboratory of Theoretical and Computational Biophysics
- Ton Duc Thang University
- Ho Chi Minh City
- Vietnam
- Faculty of Applied Sciences
| | | | - Giap T. Ho
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
| | - Loan Q. Le
- Institute of Tropical Biology
- Vietnam Academy of Science and Technology
- Ho Chi Minh City
- Vietnam
| | - Le Minh Bui
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
| | - Bao Khanh Vu
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
| | | | - Hoang-Dung Nguyen
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
- Institute of Tropical Biology
| | - Thanh-Sang Vo
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
| | - Van V. Vu
- NTT Hi-Tech Institute
- Nguyen Tat Thanh University
- Ho Chi Minh City
- Vietnam
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42
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Towata SI, Ito A, Komiya S, Yamamoto KI, Sugiyama N, Nakanishi Y, Sakuma Y. Rice starch for brewing sake: Characterization by synchrotron X-ray scattering. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Arai K, Shikata T. Molecular motions, structure and hydration behaviour of glucose oligomers in aqueous solution. Phys Chem Chem Phys 2019; 21:25379-25388. [DOI: 10.1039/c9cp05214c] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The presence of helical fragment configurations is confirmed for glucose oligomers in aqueous solution at temperatures lower than 40 °C.
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Affiliation(s)
- Kengo Arai
- Department of Symbiotic Science of Environment and Natural Resources
- The United Graduate School of Agricultural Science
- Tokyo University of Agriculture and Technology
- Tokyo 183-8509
- Japan
| | - Toshiyuki Shikata
- Department of Symbiotic Science of Environment and Natural Resources
- The United Graduate School of Agricultural Science
- Tokyo University of Agriculture and Technology
- Tokyo 183-8509
- Japan
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44
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Poulhazan A, Arnold AA, Warschawski DE, Marcotte I. Unambiguous Ex Situ and in Cell 2D 13C Solid-State NMR Characterization of Starch and Its Constituents. Int J Mol Sci 2018; 19:E3817. [PMID: 30513587 PMCID: PMC6320826 DOI: 10.3390/ijms19123817] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 11/23/2018] [Accepted: 11/28/2018] [Indexed: 11/23/2022] Open
Abstract
Starch is the most abundant energy storage molecule in plants and is an essential part of the human diet. This glucose polymer is composed of amorphous and crystalline domains in different forms (A and B types) with specific physicochemical properties that determine its bioavailability for an organism, as well as its value in the food industry. Using two-dimensional (2D) high resolution solid-state nuclear magnetic resonance (SS-NMR) on 13C-labelled starches that were obtained from Chlamydomonas reinhardtii microalgae, we established a complete and unambiguous assignment for starch and its constituents (amylopectin and amylose) in the two crystalline forms and in the amorphous state. We also assigned so far unreported non-reducing end groups and assessed starch chain length, crystallinity and amylose content. Starch was then characterized in situ, i.e., by 13C solid-state NMR of intact microalgal cells. Our in-cell methodology also enabled the identification of the effect of nitrogen starvation on starch metabolism. This work shows how solid-state NMR can enable the identification of starch structure, chemical modifications and biosynthesis in situ in intact microorganisms, eliminating time consuming and potentially altering purification steps.
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Affiliation(s)
- Alexandre Poulhazan
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
| | - Alexandre A Arnold
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
| | - Dror E Warschawski
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
- Laboratoire de Biologie Physico-Chimique des Protéines Membranaires, UMR 7099, CNRS, Université Paris Diderot and IBPC, 13 rue Pierre et Marie-Curie, 75005 Paris, France.
| | - Isabelle Marcotte
- Department of Chemistry, Université du Québec à Montréal, Downtown Station, P.O. Box 8888, Montreal, QC H3C 3P8, Canada.
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45
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Le CAK, Choisnard L, Wouessidjewe D, Putaux JL. Polymorphism of crystalline complexes of V-amylose with fatty acids. Int J Biol Macromol 2018; 119:555-564. [DOI: 10.1016/j.ijbiomac.2018.07.163] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/22/2018] [Accepted: 07/25/2018] [Indexed: 11/16/2022]
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46
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Falconer DJ, Subedi GP, Marcella AM, Barb AW. Antibody Fucosylation Lowers the FcγRIIIa/CD16a Affinity by Limiting the Conformations Sampled by the N162-Glycan. ACS Chem Biol 2018; 13:2179-2189. [PMID: 30016589 DOI: 10.1021/acschembio.8b00342] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Therapeutic monoclonal antibodies (mAbs) are largely based on the immunoglobulin G1 (IgG1) scaffold, and many elicit a cytotoxic cell-mediated response by binding Fc γ receptors. Core fucosylation, a prevalent modification to the asparagine (N)-linked carbohydrate on the IgG1 crystallizable fragment (Fc), decreases the Fc γ receptor IIIa (CD16a) binding affinity and mAb efficacy. We determined IgG1 Fc fucosylation reduced the CD16a affinity by 1.7 ± 0.1 kcal/mol when compared to that of afucosylated IgG1 Fc; however, CD16a N-glycan truncation decreased this penalty by 1.2 ± 0.1 kcal/mol or 70%. Fc fucosylation restricted the manifold of conformations sampled by displacing the CD16a Asn162-glycan that impinges upon the linkage between the α-mannose(1-6)β-mannose residues and promoted contacts with the IgG Tyr296 residue. Fucosylation also impacted the IgG1 Fc structure as indicated by changes in resonance frequencies and nuclear spin relaxation observed by solution nuclear magnetic resonance spectroscopy. The effects of fucosylation on IgG1 Fc may account for the remaining 0.5 ± 0.1 kcal/mol penalty of fucosylated IgG1 Fc binding CD16a when compared to that of afucosylated IgG1 Fc. Our results indicated the CD16a Asn162-glycan modulates the antibody affinity indirectly by reducing the volume sampled, as opposed to a direct mechanism with intermolecular glycan-glycan contacts previously proposed to stabilize this system. Thus, antibody engineering to enhance intermolecular glycan-glycan contacts will likely provide limited improvement, and future designs should maximize the affinity by maintaining the CD16a Asn162-glycan conformational heterogeneity.
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Affiliation(s)
- Daniel J. Falconer
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, 2437 Pammel Drive, Molecular Biology Building, Room 4210, Ames, Iowa 50011, United States
| | - Ganesh P. Subedi
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, 2437 Pammel Drive, Molecular Biology Building, Room 4210, Ames, Iowa 50011, United States
| | - Aaron M. Marcella
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, 2437 Pammel Drive, Molecular Biology Building, Room 4210, Ames, Iowa 50011, United States
| | - Adam W. Barb
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, 2437 Pammel Drive, Molecular Biology Building, Room 4210, Ames, Iowa 50011, United States
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Zhao Y, Takahashi S, Li Y, Hien KTT, Matsubara A, Mizutani G, Nakamura Y. Ungerminated Rice Grains Observed by Femtosecond Pulse Laser Second-Harmonic Generation Microscopy. J Phys Chem B 2018; 122:7855-7861. [PMID: 30040415 DOI: 10.1021/acs.jpcb.8b04610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
As a demonstration that second-order nonlinear optical microscopy is a powerful tool for rice grain science, we observed second-harmonic generation (SHG) images of amylose-free glutinous rice and amylose-containing nonglutinous rice grains. The images obtained from SHG microscopy and photographs of the iodine-stained starch granules indicate that the distribution of starch types in the embryo-facing endosperm region (EFR) depends on the type of rice and suggests that glucose, maltose, or both are localized on the testa side of the embryo. In the testa side of the embryo, crystallized glucose or maltose are judged to be detected by SHG. These monosaccharides and disaccharides play an important role, as they trigger energy in the initial stage of germination. These results confirm SHG microscopy is a good method to monitor the distribution of such sugars and amylopectin in the embryo and its neighboring regions of rice grains.
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Affiliation(s)
- Yue Zhao
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Shogo Takahashi
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Yanrong Li
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Khuat Thi Thu Hien
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Akira Matsubara
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Goro Mizutani
- School of Materials Science , Japan Advanced Institute of Science and Technology , 1-1 Asahidai , Nomi , Ishikawa 923-1292 , Japan
| | - Yasunori Nakamura
- Faculty of Bioresource Sciences , Akita Prefectural University , 241-438 Kaidobata-Nishi Nakano Shimoshinjo , Akita City , Akita 010-0195 , Japan
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Yui T, Uto T, Nakauchida T, Yamamoto K, Kadokawa JI. Double helix formation from non-natural amylose analog polysaccharides. Carbohydr Polym 2018; 189:184-189. [PMID: 29580397 DOI: 10.1016/j.carbpol.2018.02.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 02/06/2018] [Accepted: 02/10/2018] [Indexed: 10/18/2022]
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Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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