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Chiang BH, Vega G, Dunwoody SC, Patnode ML. Bacterial interactions on nutrient-rich surfaces in the gut lumen. Infect Immun 2024:e0048023. [PMID: 38506518 DOI: 10.1128/iai.00480-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024] Open
Abstract
The intestinal lumen is a turbulent, semi-fluid landscape where microbial cells and nutrient-rich particles are distributed with high heterogeneity. Major questions regarding the basic physical structure of this dynamic microbial ecosystem remain unanswered. Most gut microbes are non-motile, and it is unclear how they achieve optimum localization relative to concentrated aggregations of dietary glycans that serve as their primary source of energy. In addition, a random spatial arrangement of cells in this environment is predicted to limit sustained interactions that drive co-evolution of microbial genomes. The ecological consequences of random versus organized microbial localization have the potential to control both the metabolic outputs of the microbiota and the propensity for enteric pathogens to participate in proximity-dependent microbial interactions. Here, we review evidence suggesting that several bacterial species adopt organized spatial arrangements in the gut via adhesion. We highlight examples where localization could contribute to antagonism or metabolic interdependency in nutrient degradation, and we discuss imaging- and sequencing-based technologies that have been used to assess the spatial positions of cells within complex microbial communities.
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Affiliation(s)
- Bo Huey Chiang
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
- Graduate Program in Biological Sciences and Engineering, University of California, Santa Cruz, California, USA
| | - Giovanni Vega
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
- Graduate Program in Biological Sciences and Engineering, University of California, Santa Cruz, California, USA
| | - Sarah C Dunwoody
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
| | - Michael L Patnode
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
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2
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Ranathunga RAA, Suwannaporn P. Young cereal grains as a new source of healthy and hypoallergenic foods: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3336-3348. [PMID: 35875241 PMCID: PMC9304477 DOI: 10.1007/s13197-021-05228-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2021] [Accepted: 07/31/2021] [Indexed: 06/14/2023]
Abstract
Young cereals contain higher quantities of nutrients such as sterols, γ-oryzanols, tocols and phenolic compounds than mature grains. They are more easily digested with low allergenic potential. Applications of young cereals include plant-based milk substitutes, substitution of wheat flour, malting, fructose and pigments production. Research on young cereals is scarce and mainly focused on botanical studies. This review focused on major young cereals (wheat, rice and corn) compositions, bioactive compounds and applications that will benefit future research in plant-based food and functional ingredients. During grain maturity, amylose content increased, whereas amylopectin content and its structure varied depending largely on grain type. In rice, non-significant differences in average chain length of amylopectin during grain maturity were reported, with protein contents of young rice and wheat higher than at their mature stages. High digestibility of the flowery-to-milky stage rice protein indicated lower allergen levels. Immune-reactive gluten was not found in young wheat. Young wheat contained high essential amino acids with a more balanced profile, particularly for lysine. The angiotensin-converting enzyme inhibitory effect of milky stage protein hydrolysate was higher than mature protein. Young grains contained less starch with more fiber and sugar. Antioxidant activity in young rice was high as it contained gamma-oryzanol, ascorbate, glutathione tocopherols and phenolic compounds. This review of the available information concerning the composition, properties and functional ingredients of immature cereals will assist future research in plant-based food and functional ingredients.
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Affiliation(s)
| | - P. Suwannaporn
- Food Science and Technology, Kasetsart University, Bangkok, Thailand
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3
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Jiang P, Liu N, Xiu Y, Wang W, Wang C, Zhang D, Li Z. Identification and analysis of antioxidant peptides from sorghum ( Sorghum bicolor L. Moench) on the basis of in vitro simulated gastrointestinal digestion. Food Funct 2022; 13:9635-9644. [PMID: 36017637 DOI: 10.1039/d2fo01399a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sorghum (Sorghum bicolor L. Moench) antioxidant peptides in vitro simulated through continuous gastrointestinal (GI) digestion in comparison with rice (Oryza sativa L.) were identified and functionally analysed. It was demonstrated that the protein digestibility of sorghum and rice increased by 11.27% and 14.10% after GI digestion, respectively. The concentrations of the rice peptides GG14, GG12, SF11, and LQ9 and the sorghum peptide KP9 in the gastrointestinal tract were 0.018, 0.712, 0.548, 0.188, and 0.265 μg mL-1, respectively. An assay of the scavenging ability showed that the sorghum peptide KP9 had the strongest ABTS-scavenging ability, with an IC50 value of 44.44 mg mL-1. The rice peptide LQ9 had the strongest DPPH and OH radical scavenging activity, with IC50 values of 10.41 and 25.78 mg mL-1, respectively. These five selectively synthesized peptides were predicted to be nontoxic and to have good ADMET absorption properties. The results indicated that the sorghum and rice peptides obtained by in vitro digestion were separated and purified with certain antioxidant activities and could be consumed as functional foods to modulate certain chronic diseases.
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Affiliation(s)
- Peng Jiang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China
| | - Nian Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Yuyang Xiu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Wenhao Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Changyuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China.,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China.,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
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4
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Liu K, Zheng J, Chen F. Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions. Journal of Food Science and Technology 2020; 58:1368-1377. [PMID: 33746265 DOI: 10.1007/s13197-020-04648-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of heat treatment on protein interaction, surface hydrophobicity, protein profile, amino acid composition, and in vitro digestibility of individual rice protein fractions were investigated. Heat treatment at 100 °C for 20 min had no negative effect on essential amino acids in rice protein. Surface hydrophobicity increased significantly with the increased heat treatment temperature. Moreover, free-thiol content decreased significantly with increased temperature and time extension. Hydrophobic interactions contributed to the heat-induced interaction of glutelin and prolamin. Intramolecular disulfide linkages participated in the heat-induced interaction of all rice-protein fractions. Heat treatment had no effects on the in vitro digestibility of glutelin, globulin, and albumin. Thus, the heat-induced interactions of glutelin, globulin, and albumin were not related to their digestibility. By contrast, the formation of intramolecular disulfide bonds and hydrophobic interactions in prolamin may reduce its digestibility by strengthening protein bodies-Is.
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Affiliation(s)
- Kunlun Liu
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Jiabao Zheng
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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Pantoa T, Baricevic-Jones I, Suwannaporn P, Kadowaki M, Kubota M, Roytrakul S, Mills EC. Young rice protein as a new source of low allergenic plant-base protein. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102970] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Kadowaki M, Kubota M, Watanabe R. Physiological Multifunctions of Rice Proteins of Endosperm and Bran. J Nutr Sci Vitaminol (Tokyo) 2020; 65:S42-S47. [PMID: 31619644 DOI: 10.3177/jnsv.65.s42] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Although it is considered a staple food, rice intake is under serious debate for its physiological usefulness, especially for diabetic patients, because of starch content. However, rice protein, the second major component of rice, has gained attention recently for its newly-discovered functions, which were previously unknown. Rice protein, a plant protein, shows multiple beneficial functions on lipid metabolism and diabetes and its complications, nephropathy, fatty liver and osteoporosis. Rice proteins of endosperm and bran, an ingredient of white rice and an unused product of brown rice, respectively, are valuable components for human health.
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Affiliation(s)
- Motoni Kadowaki
- Faculty of Agriculture, Niigata University.,Fuculty of Engineering, Niigata Institute of Technology
| | | | - Reiko Watanabe
- Department of Health and Nutrition, University of Niigata Prefecture
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Liu K, Zheng J, Chen F. Effect of domestic cooking on rice protein digestibility. Food Sci Nutr 2019; 7:608-616. [PMID: 30847140 PMCID: PMC6392838 DOI: 10.1002/fsn3.884] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 09/21/2018] [Accepted: 10/19/2018] [Indexed: 11/13/2022] Open
Abstract
The effects of washing, soaking, and common domestic cooking methods (normal cooking, high-pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of japonica and indica rice were investigated. All processes in rice domestic cooking did not affect protein content. However, the gastric and gastrointestinal protein digestibilities decreased significantly after cooking. Protein solubility methods were used to observe the formation of disulfide bonds and hydrophobicity interactions after cooking. Disulfide bonds and hydrophobicity interactions were formed during cooking, and the cooking-induced disulfide bond cross-linking decreased the protein digestibility observably. Moreover, the solubility of 13 kDa prolamin subunit sharply decreased after cooking due to intramolecular disulfide bond cross-linking. Therefore, cooking-induced formation of intramolecular disulfide linkages might stabilize and strengthen the structure of protein body-I, which exhibited strong resistance to proteases, particularly pepsin. Cooking had limited effect on amino acids.
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Affiliation(s)
- Kunlun Liu
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Jiabao Zheng
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Fusheng Chen
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
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Sasou A, Shigemitsu T, Saito Y, Tanaka M, Morita S, Masumura T. Control of foreign polypeptide localization in specific layers of protein body type I in rice seed. PLANT CELL REPORTS 2016; 35:1287-1295. [PMID: 26910860 PMCID: PMC4865541 DOI: 10.1007/s00299-016-1960-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Accepted: 02/17/2016] [Indexed: 05/30/2023]
Abstract
Prolamin-GFP fusion proteins, expressed under the control of native prolamin promoters, were localized in specific layers of PB-Is. Prolamin-GFP fusion proteins were gradually digested from outside by pepsin digestion. In rice seed endosperm, protein body type I (PB-I) has a layered structure consisting of prolamin species and is the resistant to digestive juices in the intestinal tract. We propose the utilization of PB-Is as an oral vaccine carrier to induce mucosal immune response effectively. If vaccine antigens are localized in a specific layer within PB-Is, they could be protected from gastric juice and be delivered intact to the small intestine. We observed the localization of GFP fluorescence in transgenic rice endosperm expressing prolamin-GFP fusion proteins with native prolamin promoters, and we confirmed that the foreign proteins were located in specific layers of PB-Is artificially. Each prolamin-GFP fusion protein was localized in specific layers of PB-Is, such as the outer-most layer, middle layer, and core region. Furthermore, to investigate the resistance of prolamin-GFP fusion proteins against pepsin digestion, we performed in vitro pepsin treatment. Prolamin-GFP fusion proteins were gradually digested from the peripheral region and the contours of PB-Is were made rough by in vitro pepsin treatment. These findings suggested that prolamin-GFP fusion proteins accumulating specific layers of PB-Is were gradually digested and exposed from the outside by pepsin digestion.
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Affiliation(s)
- Ai Sasou
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan
| | - Takanari Shigemitsu
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan
| | - Yuhi Saito
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan
| | - Manami Tanaka
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan
| | - Shigeto Morita
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan
- Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry, and Fisheries Technology Research Center, Kitainayazuma, Seika-cho, Soraku-gun, Kyoto, 619-0244, Japan
| | - Takehiro Masumura
- Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Shimogamo, Kyoto, 606-8522, Japan.
- Biotechnology Research Department, Kyoto Prefectural Agriculture, Forestry, and Fisheries Technology Research Center, Kitainayazuma, Seika-cho, Soraku-gun, Kyoto, 619-0244, Japan.
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