1
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Li Q, Liu Y, Li Y, Rao L, Zhao L, Wang Y, Liao X. Unravelling the anthocyanin-binding capacity of native starches from different botanical origins. Food Chem 2024; 434:137390. [PMID: 37716141 DOI: 10.1016/j.foodchem.2023.137390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/28/2023] [Accepted: 09/01/2023] [Indexed: 09/18/2023]
Abstract
In this study, the cyanidin-3-O-glucoside (C3G)-binding capacities of three native starches were investigated. While potato starch had the largest binding capacity of 0.34 mg/100 mg, corn and pea starch had binding capacities of 0.17 and 0.06 mg/100 mg. Confocal microscopy confirmed the binding results and revealed close associations between the surface properties and binding capacities. These findings were further substantiated with wettability and gelatinization results. The morphological observations showed that corn starch had advantageous particle sizes and more surface gullies, providing more opportunities to bind C3G. The zeta potential results, however, indicated that potato starch had the highest negative surface charges (-24 mV). These favorable electronic characteristics were believed to be responsible for the strongest electrostatic interactions. Hydrogen bonds, however, had a negligible effect on the formation of complexes. Overall, the negative surface charges and specific surface areas of the native starches were the most important factors determining C3G-binding capacities.
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Affiliation(s)
- Qin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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2
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [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: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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3
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Ding L, Liang W, Qu J, Persson S, Liu X, Herburger K, Kirkensgaard JJK, Khakimov B, Enemark-Rasmussen K, Blennow A, Zhong Y. Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches. Carbohydr Polym 2023; 310:120740. [PMID: 36925255 DOI: 10.1016/j.carbpol.2023.120740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023]
Affiliation(s)
- Li Ding
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Wenxin Liang
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Staffan Persson
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; Joint International Research Laboratory of Metabolic & Developmental Sciences, State Key Laboratory of Hybrid Rice, SJTU-University of Adelaide Joint Centre for Agriculture and Health, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Klaus Herburger
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; Institute of Biological Sciences, University of Rostock, Rostock, Germany
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, University of Copenhagen, DK-2100 Copenhagen Ø, Denmark
| | - Bekzod Khakimov
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - Kasper Enemark-Rasmussen
- Department of Chemistry, Technical University of Denmark, Kemitorvet, Building 207, DK-2800 Kgs. Lyngby, Denmark
| | - Andreas Blennow
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Yuyue Zhong
- Copenhagen Plant Science Center, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
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4
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Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Wang Q, Zhang H, Xu Y, Bao S, Liu C, Yang S. The molecular structure effects of starches and starch phosphates in the reverse flotation of quartz from hematite. Carbohydr Polym 2023; 303:120484. [PMID: 36657853 DOI: 10.1016/j.carbpol.2022.120484] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 12/04/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Native starches and their phosphates with various molecular structures was introduced as the depressant to realize the flotation of quartz from hematite in this study. The present starch phosphates (WSP, NSP, GSP) were modified by the reaction between phosphate and three different corn starches (WS, NS, G50). The synthesis and characterization of starch phosphates found that starch with high amylopectin content was easily modified into starch phosphates. Microflotation tests showed that starch phosphates exhibited stronger depressing abilities of hematite flotation than native starches. Zeta potential measurement showed that both starches and starch phosphates could positively shift the zeta potential of hematite, while starch phosphates had more effects than starches. XPS and MDS indicated that the chemisorption occurred between Fe of hematite surface and CO groups of starch-based depressants. In addition, starch phosphates could adsorb onto the hematite surface through PO groups. MDS also presented that the adsorption strength of starch phosphate was mainly determined by the type and number of generating chelating rings, and the molecular structure of starch significantly affected the formation of chelate rings. The proposed adsorption model insights will significantly promote the development of starch-based depressants for iron ore flotation and other mineral processing applications.
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Affiliation(s)
- Qianqian Wang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Haofeng Zhang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Yanling Xu
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Shenxu Bao
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Cheng Liu
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China
| | - Siyuan Yang
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan 430070, China; State Key Laboratory of Mineral Processing, BGRIMM Technology Group, Beijing 102600, China.
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6
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Diaz-Baca JA, Fatehi P. Temperature responsive crosslinked starch-kraft lignin macromolecule. Carbohydr Polym 2023; 313:120846. [PMID: 37182932 DOI: 10.1016/j.carbpol.2023.120846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 03/15/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
Starch is a natural polymer with a relatively simple structure and limited solubility in water. Kraft lignin (KL) is a complex biopolymer obtained as a by-product from the delignification of wood and grasses. The present work reports developing a temperature-responsive high molecular weight macromolecule from crosslinking KL and starch (KLS). The NMR and XPS analyses quantified the changes in the aromatic and anhydroglucose units of KL and starch, observing a higher content of C-O-C bonds, which confirms the presence of glycerol ether cross-linkages between starch and KL in KLS. The rheological analysis of KLS dispersions revealed the formation of a thermo-responsive structured network. The temperature-dependent water solubility and rheological characteristics of KLS were related to the presence of hydrophilic starch chains, crosslinking degree, and physicochemical characteristics of KL. The incorporation of KL and ether crosslinks increased the thermal stability of KLS. Because of its multiple functional groups and large molecular weight (3.6-4.2 × 105 g/mol) that was arranged in an extended globular shape, KLS-5 formed a gel-like structure after a heating-cooling treatment. Overall, the results confirmed that incorporating lignin in starch would fabricate sustainable materials with potentially altered applications, such as temperature-responsive hydrogels and films.
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7
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Tong Y, Li L, Meng X. Anthocyanins from Aronia melanocarpa Bound to Amylopectin Nanoparticles: Tissue Distribution and In Vivo Oxidative Damage Protection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:430-442. [PMID: 36562990 DOI: 10.1021/acs.jafc.2c06115] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The in vivo applications of anthocyanins are limited by their instability. Nano-encapsulation using amylopectin nanoparticles (APNPs) stabilizes anthocyanins to deliver them to tissues to ameliorate their physiological functions. Herein, rats are fed four Aronia melanocarpa anthocyanins encapsulated with APNPs, and their subsequent distributions and bioactivity in nine tissues are revealed using UHPLC-MS. Among digestive tissues, the concentration of the APNP-protected cyanidin 3-O-arabinoside in the stomach is 134.54% of that of the free anthocyanin, while among non-digestive tissues, the APNP-protected cyanidin 3-O-glucoside concentration in the lungs improved by 125.49%. Concentration maxima "double peaks" in the liver and kidney arise from different modes of transport. Sustained release of anthocyanins from anthocyanin-APNPs and stable concentration curves suggest controlled delivery, with most APNPs consumed in the digestive system. APNPs did not affect the overall anthocyanin absorption time or tissues. The superoxide dismutase and malondialdehyde concentrations indicate that APNPs enhance the oxidative damage protection in vivo.
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Affiliation(s)
- Yuqi Tong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
| | - Li Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning110866, China
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8
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Frenett ML, Weis K, Cole MJ, Vargas JCC, Ramsay A, Huang J, Gentry MS, Vander Kooi CW, Raththagala M. Differential activity of glucan phosphatase starch EXcess4 orthologs from agronomic crops. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Insights into pH-modulated interactions between native potato starch and cyanidin-3-O-glucoside: Electrostatic interaction-dependent binding. Food Res Int 2022; 156:111129. [DOI: 10.1016/j.foodres.2022.111129] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/21/2022]
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10
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Chen X, Zhang Z, Ji N, Li M, Wang Y, Xiong L, Sun Q. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Singh B, Goutam U, Kukreja S, Sharma J, Sood S, Bhardwaj V. Potato biofortification: an effective way to fight global hidden hunger. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2021; 27:2297-2313. [PMID: 34744367 PMCID: PMC8526655 DOI: 10.1007/s12298-021-01081-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/16/2021] [Accepted: 09/22/2021] [Indexed: 06/03/2023]
Abstract
Hidden hunger is leading to extensive health problems in the developing world. Several strategies could be used to reduce the micronutrient deficiencies by increasing the dietary uptake of essential micronutrients. These include diet diversification, pharmaceutical supplementation, food fortification and crop biofortification. Among all, crop biofortification is the most sustainable and acceptable strategy to overcome the global issue of hidden hunger. Since most of the people suffering from micronutrient deficiencies, have monetary issues and are dependent on staple crops to fulfil their recommended daily requirements of various essential micronutrients. Therefore, increasing the micronutrient concentrations in cost effective staple crops seems to be an effective solution. Potato being the world's most consumed non-grain staple crop with enormous industrial demand appears to be an ideal candidate for biofortification. It can be grown in different climatic conditions, provide high yield, nutrition and dry matter in lesser time. In addition, huge potato germplasm have natural variations related to micronutrient concentrations, which can be utilized for its biofortification. This review discuss the current scenario of micronutrient malnutrition and various strategies that could be used to overcome it. The review also shed a light on the genetic variations present in potato germplasm and suggest effective ways to incorporate them into modern high yielding potato varieties.
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Affiliation(s)
- Baljeet Singh
- Division of Crop Improvement and Seed Technology, Central Potato Research Institute, Shimla, India
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Umesh Goutam
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Sarvjeet Kukreja
- Department of Agronomy, Lovely Professional University, Phagwara, India
| | - Jagdev Sharma
- Division of Crop Production, Central Potato Research Institute, Shimla, India
| | - Salej Sood
- Division of Crop Improvement and Seed Technology, Central Potato Research Institute, Shimla, India
| | - Vinay Bhardwaj
- Division of Crop Improvement and Seed Technology, Central Potato Research Institute, Shimla, India
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12
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Ang CL, Matia-Merino L, Lim K, Goh KKT. Molecular and physico-chemical characterization of de-structured waxy potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Leonel M, Fernandes DDS, Dos Santos TPR. Unmodified cassava starches with high phosphorus content. Int J Biol Macromol 2021; 187:113-118. [PMID: 34298045 DOI: 10.1016/j.ijbiomac.2021.07.116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/29/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022]
Abstract
Our study was based on the fact that physiological changes in the plant resulting from the growth conditions alter the properties of the starch. An experimental trial was installed with cassava plants in poor phosphorus soil. A part of plants received phosphate fertilization at a level three times higher than the recommended dose, in order to provide high availability of phosphorus in the soil. The plants grew for two years and the starches were isolated at three times in the second vegetative cycle. The starches had A-type X-ray pattern. Starches isolated from cassava plants grown in soils with high phosphorus had increases of more than 100% in the content of bound phosphorus, which caused changes in the size of the granules, amylose, swelling power, solubility, pasting and thermal properties. These results indicate possibilities of increasing the commercial value of native cassava starch due to the expansion of use, considering the range of uses of phosphate starches for food and non-food purposes.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil.
| | - Daiana de Souza Fernandes
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
| | - Thaís Paes Rodrigues Dos Santos
- Center for Tropical Roots and Starch (CERAT), São Paulo State University (UNESP), Universitaria Avenue 3780, PC 18.610-034, Botucatu, São Paulo, Brazil
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14
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Leonel M, Del Bem MS, Dos Santos TPR, Franco CML. Preparation and properties of phosphate starches from tuberous roots. Int J Biol Macromol 2021; 183:898-907. [PMID: 33971226 DOI: 10.1016/j.ijbiomac.2021.05.045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/19/2022]
Abstract
The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
| | - Marília S Del Bem
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Thaís P R Dos Santos
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Célia Maria Landi Franco
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo PC 15054-000, Brazil
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15
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Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105923] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Adegbaju MS, Morenikeji OB, Borrego EJ, Hudson AO, Thomas BN. Differential Evolution of α-Glucan Water Dikinase (GWD) in Plants. PLANTS 2020; 9:plants9091101. [PMID: 32867090 PMCID: PMC7569903 DOI: 10.3390/plants9091101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 08/13/2020] [Accepted: 08/22/2020] [Indexed: 11/16/2022]
Abstract
The alpha-glucan water dikinase (GWD) enzyme catalyzes starch phosphorylation, an integral step in transitory starch degradation. The high phosphate content in stored starch has great industrial value, due to its physio–chemical properties making it more versatile, although the phosphate content of stored starch varies depending on the botanical source. In this study, we used various computational approaches to gain insights into the evolution of the GWD protein in 48 plant species with possible roles in enzyme function and alteration of phosphate content in their stored starch. Our analyses identified deleterious mutations, particularly in the highly conserved 5 aromatic amino acid residues in the dual tandem carbohydrate binding modules (CBM-45) of GWD protein in C. zofingiensis, G. hirsutum, A. protothecoides, P. miliaceum, and C. reinhardtii. These findings will inform experimental designs for simultaneous repression of genes coding for GWD and the predicted interacting proteins to elucidate the role this enzyme plays in starch degradation. Our results reveal significant diversity in the evolution of GWD enzyme across plant species, which may be evolutionarily advantageous according to the varying needs for phosphorylated stored starch between plants and environments.
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Affiliation(s)
- Muyiwa S. Adegbaju
- Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch 7600, South Africa;
| | - Olanrewaju B. Morenikeji
- Department of Biomedical Sciences, College of Health Science and Technology, Rochester Institute of Technology, Rochester, NY 14623, USA;
- Department of Biology, Hamilton College, Clinton, NY 14623, USA
| | - Eli J. Borrego
- Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY 14623, USA; (E.J.B.); (A.O.H.)
| | - André O. Hudson
- Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY 14623, USA; (E.J.B.); (A.O.H.)
| | - Bolaji N. Thomas
- Department of Biomedical Sciences, College of Health Science and Technology, Rochester Institute of Technology, Rochester, NY 14623, USA;
- Correspondence: ; Tel.: +1-(585)-475-6382; Fax: +1-(585)-475-5809
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17
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Tong Y, Deng H, Kong Y, Tan C, Chen J, Wan M, Wang M, Yan T, Meng X, Li L. Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa. Food Chem 2020; 311:125687. [DOI: 10.1016/j.foodchem.2019.125687] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 12/13/2022]
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18
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Fang F, Luo X, Fei X, Mathews MAA, Lim J, Hamaker BR, Campanella OH. Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4036-4041. [PMID: 32159957 DOI: 10.1021/acs.jafc.9b08268] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Waxy potato amylopectin has longer internal and external linear chains than rice or corn amylopectin that are capable of retrograding to a higher degree, but its molecular recrystallization is impeded by unprotonated phosphate groups. Here, we studied whether retrogradation and gel properties of waxy potato starch can be enhanced by lowering pH. The gel strength of waxy potato starch was strongly inversely correlated with pH, going from 10 to 4, and its magnitude was higher at pH values in which the ζ potential of the system was low. Waxy potato starch formed a strong aggregate gel driven by the formation of intermolecular double helices (G' drop25-95 °C ≈ 1358 Pa, melting ΔH = 9.5 J/g) when conditions that reduce electrostatic repulsion (pH 4, ζ = -1.7) are used, a phenomenon that was not observed in low-phosphorylated waxy cereal starches (i.e., waxy rice and corn).
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Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Xuan Luo
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
| | - Xing Fei
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
| | | | - Jongbin Lim
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States
| | - Osvaldo H Campanella
- Whistler Center for Carbohydrate Research, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47906, United States
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
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19
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Carrillo JB, Torresi F, Morales LL, Ricordi M, Gomez-Casati DF, Busi MV, Martín M. Identification and characterization of ChlreSEX4, a novel glucan phosphatase from Chlamydomonas reinhardtii green alga. Arch Biochem Biophys 2020; 680:108235. [PMID: 31877265 DOI: 10.1016/j.abb.2019.108235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 12/18/2019] [Accepted: 12/20/2019] [Indexed: 11/16/2022]
Abstract
Chlamydomonas reinhardtii is the best known unicellular green alga model which has long been used to investigate all kinds of cellular processes, including starch metabolism. Here we identified and characterized a novel enzyme, ChlreSEX4, orthologous to glucan phosphatase SEX4 from Arabidopsis thaliana, that is capable of binding and dephosphorylating amylopectin in vitro. We also reported that cysteine 224 and tryptophan 305 residues are critical for enzyme catalysis and substrate binding. Furthermore, we verified that ChlreSEX4 gene is expressed in vivo and that glucan phosphatase activity is measurable in Chlamydomonas protein extracts. In view of the results presented, we suggest ChlreSEX4 as a functional phosphoglucan phosphatase from C. reinhardtii. Our data obtained so far contribute to understanding the phosphoglucan phosphatases evolutionary process in the green lineage and their role in starch reversible phosphorylation. In addition, this allows to position Chlamydomonas as a potential tool to obtain starches with different degrees of phosphorylation for industrial or biotechnological purposes.
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Affiliation(s)
- Julieta B Carrillo
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina
| | - Florencia Torresi
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina
| | - Luisina L Morales
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina
| | - Micaela Ricordi
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina
| | - Diego F Gomez-Casati
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina
| | - Maria V Busi
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina.
| | - Mariana Martín
- Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI-CONICET), Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, 2000, Rosario, Santa Fe, Argentina.
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20
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Martínez P, Peña F, Bello-Pérez LA, Núñez-Santiago C, Yee-Madeira H, Velezmoro C. Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region. FOOD CHEMISTRY-X 2019; 2:100030. [PMID: 31432015 PMCID: PMC6694856 DOI: 10.1016/j.fochx.2019.100030] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 04/02/2019] [Accepted: 05/07/2019] [Indexed: 11/30/2022]
Abstract
Significant differences in characterization of starches were observed among them. Imilla negra starch exhibited the highest apparent amylose and phosphorous content. Imilla negra starch presented higher resistant starch content in cooked starch. Loćka starch had the lowest apparent amylose content and higher crystallinity.
Three varieties of native potato (Imilla blanca, Imilla negra and Loc’ka) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectroscopy (FTIR), X-ray diffraction, colorimetry and polarized light microscopy were used. The results showed that only Loc’kás starch had a unimodal granule size distribution, whereas Imilla negra and Imilla blanca starches showed two and three granule size populations, respectively. The starch from Imilla negra showed higher apparent amylose content, peak viscosity, phosphorous content and paste clarity. The starch from Imilla blanca showed high relative crystallinity, while Imilla blanca and Imilla negra had higher intensity ratios than that from Loc’ka, suggesting high molecular order. Cooked starch from Imilla negra showed higher resistant starch (RS) fraction than the other starches studied.
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Affiliation(s)
- Patricia Martínez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Fiorela Peña
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Luis A Bello-Pérez
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Carmen Núñez-Santiago
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Hernani Yee-Madeira
- Instituto Politécnico Nacional, Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional, S/N, San Pedro Zacatenco, Gustavo A. Madero, CDMX 07738, Mexico
| | - Carmen Velezmoro
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
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21
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Torres AF, Xu X, Nikiforidis CV, Bitter JH, Trindade LM. Exploring the Treasure of Plant Molecules With Integrated Biorefineries. FRONTIERS IN PLANT SCIENCE 2019; 10:478. [PMID: 31040858 PMCID: PMC6476976 DOI: 10.3389/fpls.2019.00478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
Despite significant progress toward the commercialization of biobased products, today's biorefineries are far from achieving their intended goal of total biomass valorization and effective product diversification. The problem is conceptual. Modern biorefineries were built around well-optimized, cost-effective chemical synthesis routes, like those used in petroleum refineries for the synthesis of fuels, plastics, and solvents. However, these were designed for the conversion of fossil resources and are far from optimal for the processing of biomass, which has unique chemical characteristics. Accordingly, existing biomass commodities were never intended for modern biorefineries as they were bred to meet the needs of conventional agriculture. In this perspective paper, we propose a new path toward the design of efficient biorefineries, which capitalizes on a cross-disciplinary synergy between plant, physical, and catalysis science. In our view, the best opportunity to advance profitable and sustainable biorefineries requires the parallel development of novel feedstocks, conversion protocols and synthesis routes specifically tailored for total biomass valorization. Above all, we believe that plant biologists and process technologists can jointly explore the natural diversity of plants to synchronously develop both, biobased crops with designer chemistries and compatible conversion protocols that enable maximal biomass valorization with minimum input utilization. By building biorefineries from the bottom-up (i.e., starting with the crop), the envisioned partnership promises to develop cost-effective, biomass-dedicated routes which can be effectively scaled-up to deliver profitable and resource-use efficient biorefineries.
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Affiliation(s)
- Andres F. Torres
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
- Biobased Chemistry and Technology, Wageningen University, Wageningen, Netherlands
- Graduate School Experimental Plant Sciences, Wageningen University, Wageningen, Netherlands
- Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Xuan Xu
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
| | | | - Johannes H. Bitter
- Biobased Chemistry and Technology, Wageningen University, Wageningen, Netherlands
| | - Luisa M. Trindade
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
- Graduate School Experimental Plant Sciences, Wageningen University, Wageningen, Netherlands
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22
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Samodien E, Jewell JF, Loedolff B, Oberlander K, George GM, Zeeman SC, Damberger FF, van der Vyver C, Kossmann J, Lloyd JR. Repression of Sex4 and Like Sex Four2 Orthologs in Potato Increases Tuber Starch Bound Phosphate With Concomitant Alterations in Starch Physical Properties. FRONTIERS IN PLANT SCIENCE 2018; 9:1044. [PMID: 30083175 PMCID: PMC6064929 DOI: 10.3389/fpls.2018.01044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 06/27/2018] [Indexed: 05/25/2023]
Abstract
To examine the roles of starch phosphatases in potatoes, transgenic lines were produced where orthologs of SEX4 and LIKE SEX FOUR2 (LSF2) were repressed using RNAi constructs. Although repression of either SEX4 or LSF2 inhibited leaf starch degradation, it had no effect on cold-induced sweetening in tubers. Starch amounts were unchanged in the tubers, but the amount of phosphate bound to the starch was significantly increased in all the lines, with phosphate bound at the C6 position of the glucosyl units increased in lines repressed in StSEX4 and in the C3 position in lines repressed in StLSF2 expression. This was accompanied by a reduction in starch granule size and an alteration in the constituent glucan chain lengths within the starch molecule, although no obvious alteration in granule morphology was observed. Starch from the transgenic lines contained fewer chains with a degree of polymerization (DP) of less than 17 and more with a DP between 17 and 38. There were also changes in the physical properties of the starches. Rapid viscoanalysis demonstrated that both the holding strength and the final viscosity of the high phosphate starches were increased indicating that the starches have increased swelling power due to an enhanced capacity for hydration.
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Affiliation(s)
- Ebrahim Samodien
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jonathan F. Jewell
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Bianke Loedolff
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Kenneth Oberlander
- Department of Conservation Ecology and Entomology, Stellenbosch University, Stellenbosch, South Africa
| | - Gavin M. George
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Samuel C. Zeeman
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Fred F. Damberger
- Institute of Molecular Biology and Biophysics, ETH Zürich, Zürich, Switzerland
- Biomolecular NMR Spectroscopy Platform, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Christell van der Vyver
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jens Kossmann
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - James R. Lloyd
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
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23
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Wang W, Hostettler CE, Damberger FF, Kossmann J, Lloyd JR, Zeeman SC. Modification of Cassava Root Starch Phosphorylation Enhances Starch Functional Properties. FRONTIERS IN PLANT SCIENCE 2018; 9:1562. [PMID: 30425722 PMCID: PMC6218586 DOI: 10.3389/fpls.2018.01562] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 10/05/2018] [Indexed: 05/10/2023]
Abstract
Cassava (Manihot esculenta Crantz) is a root crop used as a foodstuff and as a starch source in industry. Starch functional properties are influenced by many structural features including the relative amounts of the two glucan polymers amylopectin and amylose, the branched structure of amylopectin, starch granule size and the presence of covalent modifications. Starch phosphorylation, where phosphates are linked either to the C3 or C6 carbon atoms of amylopectin glucosyl residues, is a naturally occurring modification known to be important for starch remobilization. The degree of phosphorylation has been altered in several crops using biotechnological approaches to change expression of the starch-phosphorylating enzyme GLUCAN WATER DIKINASE (GWD). Interestingly, this frequently alters other structural features of starch beside its phosphate content. Here, we aimed to alter starch phosphorylation in cassava storage roots either by manipulating the expression of the starch phosphorylating or dephosphorylating enzymes. Therefore, we generated transgenic plants in which either the wild-type potato GWD (StGWD) or a redox-insensitive version of it were overexpressed. Further plants were created in which we used RNAi to silence each of the endogenous phosphoglucan phosphatase genes STARCH EXCESS 4 (MeSEX4) and LIKE SEX4 2 (MeLSF), previously discovered by analyzing leaf starch metabolism in the model species Arabidopsis thaliana. Overexpressing the potato GWD gene (StGWD), which specifically phosphorylates the C6 position, increased the total starch-bound phosphate content at both the C6 and the C3 positions. Silencing endogenous LSF2 gene (MeLSF2), which specifically dephosphorylates the C3 position, increased the ratio of C3:C6 phosphorylation, showing that its function is conserved in storage tissues. In both cases, other structural features of starch (amylopectin structure, amylose content and starch granule size) were unaltered. This allowed us to directly relate the physicochemical properties of the starch to its phosphate content or phosphorylation pattern. Starch swelling power and paste clarity were specifically influenced by total phosphate content. However, phosphate position did not significantly influence starch functional properties. In conclusion, biotechnological manipulation of starch phosphorylation can specifically alter certain cassava storage root starch properties, potentially increasing its value in food and non-food industries.
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Affiliation(s)
- Wuyan Wang
- Institute of Molecular Plant Biology, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Carmen E. Hostettler
- Institute of Molecular Plant Biology, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Fred F. Damberger
- Institute of Molecular Biology and Biophysics, Department of Biology, ETH Zürich, Zürich, Switzerland
- Biomolecular NMR Spectroscopy Platform, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Jens Kossmann
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - James R. Lloyd
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Samuel C. Zeeman
- Institute of Molecular Plant Biology, Department of Biology, ETH Zürich, Zürich, Switzerland
- *Correspondence: Samuel C. Zeeman,
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24
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Huang XF, Nazarian F, Vincken JP, Visser RGF, Trindade LM. A tandem CBM25 domain of α-amylase from Microbacterium aurum as potential tool for targeting proteins to starch granules during starch biosynthesis. BMC Biotechnol 2017; 17:86. [PMID: 29202734 PMCID: PMC5715617 DOI: 10.1186/s12896-017-0406-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Accepted: 11/27/2017] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Starch-binding domains from carbohydrate binding module family 20 have been used as a tool for starch engineering. Previous studies showed that expression of starch binding domain fusion proteins in planta resulted in modified starch granule structures and physicochemical properties. However, although 13 carbohydrate binding module families have been reported to contain starch-binding domains, only starch-binding domains from carbohydrate binding module family 20 have been well studied and introduced into plants successfully. In this study, two fragments, the tandem CBM25 domain and the tandem CBM25 with multiple fibronectin type III (FN3) domains of the α-amylase enzyme from Microbacterium aurum, were expressed in the tubers of a wild type potato cultivar (cv. Kardal) and an amylose-free (amf) potato mutant. RESULTS The (CBM25)2 and FN3 protein were successfully accumulated in the starch granules of both Kardal and amf transformants. The accumulation of (CBM25)2 protein did not result in starch morphological alterations in Kardal but gave rise to rough starch granules in amf, while the FN3 resulted in morphological changes of starch granules (helical starch granules in Kardal and rough surface granules in amf) but only at a very low frequency. The starches of the different transformants did not show significant differences in starch size distribution, apparent amylose content, and physico-chemical properties in comparison to that of untransformed controls. CONCLUSION These results suggest that the starch-binding domains from carbohydrate binding module family 25 can be used as a novel tool for targeting proteins to starch granules during starch biosynthesis without side-effects on starch morphology, composition and properties.
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Affiliation(s)
- Xing-Feng Huang
- Wageningen University and Research, Plant Breeding, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
- Present address: Department of Chemical and Biological Engineering, Colorado State University, Campus delivery 1370, Fort Collins, CO 80523 USA
| | - Farhad Nazarian
- Wageningen University and Research, Plant Breeding, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
- Present address: Agronomy and plant breeding group, Faculty of Agriculture, University of Lorestan, P.O.Box 465, Khorramabad, Iran
| | - Jean-Paul Vincken
- Wageningen University and Research, Plant Breeding, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
- Present address: Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Richard G. F. Visser
- Wageningen University and Research, Plant Breeding, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
| | - Luisa M. Trindade
- Wageningen University and Research, Plant Breeding, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
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