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Zaghetto de Almeida P, Alnoch RC, Pinheiro VE, Pereira Gimenez M, de Lourdes Teixeira de Moraes Polizeli M. Biochemical Characterization of a Novel Thermostable 1,4-α-Glucoamylase from Aspergillus brasiliensis Strain Isolated in the Brazilian Atlantic Forest. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04903-9. [PMID: 38512551 DOI: 10.1007/s12010-024-04903-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 03/23/2024]
Abstract
Glucoamylases are exo-enzymes that cleave the ends of the starch chain, releasing glucose units. In the current work, we described a novel 1,4-α-glucoamylase from an A. brasiliensis strain isolated from an environmental sample. The purified glucoamylase, GlaAb, has a molecular mass of 69 kDa and showed a starch binding domain. GlaAb showed a similar sequence to other fungal glucoamylases, and the molecular 3D model analysis of GlaAb suggests an overall structure as described in the literature, except by elongation in the loop connecting the 4th and 5th α-helices. The enzyme showed activity over a wide range of pH and temperature, with maximum activity at pH 4.5 and 60 °C. GlaAb was stable at 50 °C for 7 h, maintaining 67% residual activity, and it was not inhibited by glucose up to 0.1 M. The glucoamylase was 65% more active in the presence of Mn2+ and showed a Km of 2.21 mg mL-1, Vmax of 155 U mg-1, Kcat 179 s-1, and Kcat/Km 81.06 mg mL-1 s-1 using potato starch as substrate. The results obtained are promising and provide the basis for the development of applications of GlaAb in the industrial process.
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Affiliation(s)
- Paula Zaghetto de Almeida
- Departamento de Bioquímica e Imunologia, Faculdade de Medicina de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Robson Carlos Alnoch
- Departamento de Bioquímica e Imunologia, Faculdade de Medicina de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14049-900, Brazil
- Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14040-901, Brazil
| | - Vanessa Elisa Pinheiro
- Departamento de Bioquímica e Imunologia, Faculdade de Medicina de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Marita Pereira Gimenez
- Departamento de Bioquímica e Imunologia, Faculdade de Medicina de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14049-900, Brazil
- Faculdade de Ciências Farmacêuticas, de Ribeirão Preto-Universidade de São Paulo, Av. Do Café S/N, Ribeirão Preto, São Paulo, 14040-903, Brazil
| | - Maria de Lourdes Teixeira de Moraes Polizeli
- Departamento de Bioquímica e Imunologia, Faculdade de Medicina de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14049-900, Brazil.
- Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto-Universidade de São Paulo, Av. Bandeirantes, 3.900, Ribeirão Preto, São Paulo, 14040-901, Brazil.
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2
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Muttakin S, Bakalis S, Fryer PJ, Alshammari NA, Marciani L, Gouseti O. Reducing starch digestibility of white rice by structuring with hydrocolloids. Food Res Int 2023; 174:113490. [PMID: 37986496 DOI: 10.1016/j.foodres.2023.113490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/12/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.
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Affiliation(s)
- Syahrizal Muttakin
- Indonesian, Ministry of Agriculture, Jakarta, Indonesia; School of Chemical Engineering, University of Birmingham, United Kingdom
| | - Serafim Bakalis
- School of Chemical Engineering, University of Birmingham, United Kingdom; Department of Food Science, University of Copenhagen, Denmark
| | - Peter J Fryer
- School of Chemical Engineering, University of Birmingham, United Kingdom
| | - Norah A Alshammari
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, United Kingdom; Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Luca Marciani
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, United Kingdom
| | - Ourania Gouseti
- Department of Food Science, University of Copenhagen, Denmark.
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3
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Sun W, Tribuzi G, Bornhorst GM. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int 2023; 173:113201. [PMID: 37803531 DOI: 10.1016/j.foodres.2023.113201] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks.
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Affiliation(s)
- Weiyi Sun
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Giustino Tribuzi
- Department of Food Science and Technology, Center for Agricultural Sciences, Federal University of Santa Catarina, Florainópolis, SC, Brazil
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
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Yılmaz Tuncel N, Korkmaz F, Polat H, Tuncel NB. Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology. J Food Sci Technol 2022; 59:3448-3457. [PMID: 35875212 PMCID: PMC9304489 DOI: 10.1007/s13197-021-05332-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/11/2021] [Accepted: 11/15/2021] [Indexed: 06/15/2023]
Abstract
Plant-based milk products are gaining attention since it has been demonstrated that the consumption of animal-derived foods had to be reduced to combat global climate change. The production of plant-based milk includes a starch hydrolysis step for raw materials with high starch content such as cereals and pulses, since the gelatinized starch forms a thick slurry which causes an unsuitable consistency for a drinkable product. The objectives of this work were to investigate the effects of slurry concentration (solid to solvent ratio), enzyme including temperature, enzyme amount and mixing (rotation) speed on the pasting properties especially final viscosity of a crude chickpea milk and also to investigate the potential use of Micro Visco Amylo-Graph for monitoring starch hydrolysis. Response surface methodology, based on Box Behnken Design, was used to assess the parameters and to optimize the hydrolysis conditions for the minimum final viscosity. In conclusion, it was observed that slurry concentration and enzyme including temperature were the most critical factors that affect either the pasting properties or the final viscosity of the crude chickpea milk. Briefly, lower final viscosities were obtained from samples which were prepared at lower beginning concentrations and treated with higher enzyme amounts at lower temperatures.
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Affiliation(s)
- Neşe Yılmaz Tuncel
- Faculty of Applied Sciences, Department of Food Technology, Çanakkale Onsekiz Mart University, 17100 Çanakkale, Turkey
| | - Fatma Korkmaz
- Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University, 17100 Çanakkale, Turkey
| | - Havva Polat
- Faculty of Applied Sciences, Department of Food Technology, Çanakkale Onsekiz Mart University, 17100 Çanakkale, Turkey
| | - Necati Barış Tuncel
- Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University, 17100 Çanakkale, Turkey
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5
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Rodríguez MD, León AE, Bustos MC. Starch Digestion in Infants: An Update of Available In Vitro Methods-A Mini Review. Plant Foods Hum Nutr 2022; 77:345-352. [PMID: 35962846 DOI: 10.1007/s11130-022-01001-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
Complementary feeding starts at around six months of age because neither breast milk nor formula assure the proper nutrition of infants. Therefore, along with breast milk, solid foods are gradually introduced, particularly cereal-based foods, which will provide starch as a new source of energy and nutrients. As a result, the need of an adequate in vitro digestion method to study the influence of different aspects of weaning period is unquestionable. This critical review summarizes the in vitro digestion methods available for the analysis of starch hydrolysis under infant conditions considering different features, namely, starch digestion, infant digestive conditions and in vitro models suitable for the study of starch digestion (static, semi-dynamic and dynamic). Key factors such as enzyme concentrations, transit time, oral, gastric and intestinal conditions and differences with current adult models, have been addressed. The need for standardized infant digestion models adapted to the complementary feeding period was discussed. Existing literature data demonstrate that more effort has to be done to improve the research on this issue, in order to obtain comparable results that would address a better understanding of the digestibility of different food nutrients under infant conditions facilitating the development of appropriate formulations that may assure proper infant nutrition.
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Affiliation(s)
| | - Alberto Edel León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina
| | - Mariela Cecilia Bustos
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina.
- Instituto de Ciencias Básicas Y Aplicadas, Universidad Nacional de Villa María, Villa María, Argentina.
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6
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Sun F, Palayam M, Shabek N. Structure of maize BZR1-type β-amylase BAM8 provides new insights into its noncatalytic adaptation. J Struct Biol 2022; 214:107885. [PMID: 35961473 DOI: 10.1016/j.jsb.2022.107885] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 11/28/2022]
Abstract
Plant β-amylase (BAM) proteins play an essential role in growth, development, stress response, and hormone regulation. Despite their typical (β/α)8 barrel structure as active catalysts in starch breakdown, catalytically inactive BAMs are implicated in diverse yet elusive functions in plants. The noncatalytic BAM7/8 contain N-terminal BZR1 domains and were shown to be involved in the regulation of brassinosteroid signaling and possibly serve as sensors of yet an uncharacterized metabolic signal. While the structures of several catalytically active BAMs have been reported, structural characterization of the catalytically inactive BZR1-type BAMs remain unknown. Here, we determine the crystal structure of β-amylase domain of Zea mays BAM8/BES1/BZR1-5 and provide comprehensive insights into its noncatalytic adaptation. Using structural-guided comparison combined with biochemical analysis and molecular dynamics simulations, we revealed conformational changes in multiple distinct highly conserved regions resulting in rearrangement of the binding pocket. Altogether, this study adds a new layer of understanding to starch breakdown mechanism and elucidates the acquired adjustments of noncatalytic BZR1-type BAMs as putative regulatory domains and/or metabolic sensors in plants.
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Affiliation(s)
- Fuai Sun
- Department of Plant Biology, College of Biological Sciences, University of California, Davis, CA 95616, USA
| | - Malathy Palayam
- Department of Plant Biology, College of Biological Sciences, University of California, Davis, CA 95616, USA
| | - Nitzan Shabek
- Department of Plant Biology, College of Biological Sciences, University of California, Davis, CA 95616, USA.
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7
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Pallone JAL, Steel CJ. Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours. Food Chem X 2022; 13:100243. [PMID: 35499026 PMCID: PMC9040025 DOI: 10.1016/j.fochx.2022.100243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/21/2022] [Accepted: 02/02/2022] [Indexed: 11/20/2022] Open
Abstract
Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality. Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents. Breads made with refined buckwheat flour presented higher mineral bioaccessibility. After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour. Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.
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Affiliation(s)
- Lara T G F Brites
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana P Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriana D Meinhart
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Helena T Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juliana A L Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Caroline J Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
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8
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Eyinla TE, Sanusi RA, Maziya-Dixon B. Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta). Food Chem 2021; 356:129664. [PMID: 33813203 DOI: 10.1016/j.foodchem.2021.129664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 02/02/2023]
Abstract
In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI). While the glycemic properties of the varieties studied did not differ significantly, processing any variety into either fufu or gari distinctly impacted RS, RDS and predicted GI (pGI) differently. Specifically, fufu had highest range of RS (1.1-2.1 g/100 g) while gari dough had highest RDS (1.1-1.4 g/100 g) and pGI (54-67). The results from this probe imply that fufu, when consumed, will release glucose in a slower manner than gari, therefore may be better suited in the dietary prevention and management of DM.
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Affiliation(s)
- Toluwalope Emmanuel Eyinla
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria; Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Rasaki Ajani Sanusi
- Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria.
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9
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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Ferreira A, Cahú T, Xu J, Blennow A, Bezerra R. A highly stable raw starch digesting α-amylase from Nile tilapia (Oreochromis niloticus) viscera. Food Chem 2021; 354:129513. [PMID: 33765464 DOI: 10.1016/j.foodchem.2021.129513] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 11/18/2022]
Abstract
A raw starch digesting α-amylase from Nile tilapia (Oreochromis niloticus) intestine was identified. The α-amylase, AMY-T, had an estimated molecular weight of 60 kDa and purified to near homogeneity. AMY-T showed an apparent KM 4.78 mg/mL and Vmax 0.44 mg/mL/min) towards soluble starch. It was highly stable for 24 h in the pH range 3.0-10.0, and to solvents like methanol, isopropanol, butanol, dimethylformamide, DMSO and ethyl-ether. AMY-T was able to digest different carbohydrates, mainly showing endo-activity. Importantly, AMY-T was catalytically efficient and adsorbing towards raw potato starch at temperature documented for other raw starch digesting α-amylases. Thin layer and anion exchange chromatography characterization showed that the end products of raw starch hydrolysis were glucose, maltose and maltodextrins, with degree of polymerisation ranging 1-8. Scanning electron microscopy analysis of the AMY-T treated starch granules documented both granular exo- and endo-attack by AMY-T. These catalytic capabilities suggest high potential for AMY-T for industrial use.
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Affiliation(s)
- Amália Ferreira
- Laboratory of Enzymology - LABENZ, Department of Biochemistry, Federal University of Pernambuco, Brazil
| | - Thiago Cahú
- Laboratory of Enzymology - LABENZ, Department of Biochemistry, Federal University of Pernambuco, Brazil
| | - Jinchuan Xu
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Ranilson Bezerra
- Laboratory of Enzymology - LABENZ, Department of Biochemistry, Federal University of Pernambuco, Brazil.
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11
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Mitchell DA, Moreira I, Krieger N. Potential of time-stepping stochastic models as tools for guiding the design and operation of processes for the enzymatic hydrolysis of polysaccharides - A review. Bioresour Technol 2021; 323:124559. [PMID: 33388211 DOI: 10.1016/j.biortech.2020.124559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Processes for the enzymatic hydrolysis of polysaccharides in biorefineries are becoming increasingly important. The complex network of reactions involved in polysaccharide hydrolysis can be described by stochastic models that advance in steps of time. Such models have the potential to be important tools for guiding process design and operation, and several have been developed over the last two decades. We evaluate these models. Many of the current stochastic models for the hydrolysis of colloidal polysaccharides use empirical parameters that have no recognized biological meaning. Only one model uses classical parameters of enzyme kinetics, namely specificity constants and saturation constants. Recent stochastic models for the hydrolysis of insoluble cellulose give valuable insights into the molecular-level phenomenon that limit hydrolysis rates. We conclude that, if stochastic models of enzymatic polysaccharide hydrolysis are to become widely used tools for guiding process development, then further improvements are required.
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Affiliation(s)
- David Alexander Mitchell
- Postgraduate Program in Chemical Engineering, Federal University of Paraná, P.O. Box 19011, Central Polytechnic, Curitiba 81531-980, Paraná, Brazil; Department of Biochemistry and Molecular Biology, Federal University of Paraná, P.O. Box 19046, Central Polytechnic, Curitiba 81531-980, Paraná, Brazil
| | - Isabelle Moreira
- Postgraduate Program in Chemical Engineering, Federal University of Paraná, P.O. Box 19011, Central Polytechnic, Curitiba 81531-980, Paraná, Brazil
| | - Nadia Krieger
- Postgraduate Program in Chemical Engineering, Federal University of Paraná, P.O. Box 19011, Central Polytechnic, Curitiba 81531-980, Paraná, Brazil; Department of Chemistry, Federal University of Paraná, P.O. Box 19061, Central Polytechnic, Curitiba 81531-980, Paraná, Brazil.
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12
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Ullah H, Pervez S, Ahmed S, Haleem KS, Qayyum S, Niaz Z, Nawaz MA, Nawaz F, Subhan F, Tauseef I. Preparation, characterization and stability studies of cross-linked α-amylase aggregates (CLAAs) for continuous liquefaction of starch. Int J Biol Macromol 2021; 173:267-276. [PMID: 33454331 DOI: 10.1016/j.ijbiomac.2021.01.057] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 11/30/2020] [Accepted: 01/10/2021] [Indexed: 11/16/2022]
Abstract
In current study, α-amylase of fungal origin was immobilized using cross-linking strategy. The influence of precipitant (ammonium sulphate) and cross-linker (glutaraldehyde) concentration revealed that 60% (w/v) precipitant and 1.5% (v/v) cross-linker saturation was required to attain optimum activity. Cross-linked amylase aggregates (CLAAs) were characterized and 10-degree shift in optimum temperature (soluble enzyme: 50 °C; cross-linked: 60 °C) and 1-unit shift in pH (soluble enzyme: pH -6; cross-linked: pH -7) was observed after immobilization. The Vmax for soluble α-amylase and its cross-linked form was 1225 U ml-1 and 3629 U ml-1, respectively. The CLAAs was more thermostable than its soluble form and retained its 30% activity even after 60 min of incubation at 70 °C. Moreover, cross-linked amylase retained its activity after two months while its soluble counterpart lost its complete activity after 10 and 20 days at 30 °C and 4 °C storage, respectively. Reusability test showed that cross-linked amylase could retain 13% of its residual activity after 10 repeated cycles. Therefore, 10 times more glucose was produced after cross-linking than soluble amylase when it was utilized multiple times. This study indicates that amylase aggregates are highly effective for continuous liquefaction of starch, hence have strong potential to be used for different industrial processes.
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Affiliation(s)
- Hidayat Ullah
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan
| | - Sidra Pervez
- Department of Biochemistry, Shaheed Benazir Bhutto Women University, Peshawar 25000, Pakistan.
| | - Shehzad Ahmed
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan
| | | | - Sadia Qayyum
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan
| | - Zeeshan Niaz
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan
| | - Muhammad Asif Nawaz
- Department of Biotechnology, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper), KPK, Pakistan
| | - Faiza Nawaz
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan
| | - Fazli Subhan
- Department of Biological Sciences, NUMS, Rawalpindi 46000, Pakistan
| | - Isfahan Tauseef
- Department of Microbiology, Hazara University, Mansehra 21300, Pakistan.
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13
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da Silva Lindemann I, Lambrecht Dittgen C, de Souza Batista C, Pozzada Dos Santos J, Pinheiro Bruni G, Cardoso Elias M, Levien Vanier N. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile. Food Chem 2020; 340:127908. [PMID: 32889206 DOI: 10.1016/j.foodchem.2020.127908] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 11/18/2022]
Abstract
This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of 25:75, 50:50, and 75:25 polished rice:beans (w/w). Pure rice or pure beans were also analyzed. Phenolic compounds were determined in raw, cooked, and digested samples. The glucose release through in vitro digestion was slower as the proportion of black beans or carioca beans increased. Starch digestibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice. Hydroxybenzoic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin were the most abundant phenolics detected in the studied samples. Considering the content of phenolic compounds determined in the raw, cooked, and digested grains, only a small fraction was available for absorption in the gut, with amounts varying from 0.1 to 0.6 μg·g-1.
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Affiliation(s)
- Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Caroline Lambrecht Dittgen
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Cristian de Souza Batista
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | | | - Graziella Pinheiro Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
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14
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Cripwell RA, Favaro L, Viljoen-Bloom M, van Zyl WH. Consolidated bioprocessing of raw starch to ethanol by Saccharomyces cerevisiae: Achievements and challenges. Biotechnol Adv 2020; 42:107579. [PMID: 32593775 DOI: 10.1016/j.biotechadv.2020.107579] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 12/30/2022]
Abstract
Recent advances in amylolytic strain engineering for starch-to-ethanol conversion have provided a platform for the development of raw starch consolidated bioprocessing (CBP) technologies. Several proof-of-concept studies identified improved enzyme combinations, alternative feedstocks and novel host strains for evaluation and application under fermentation conditions. However, further research efforts are required before this technology can be scaled up to an industrial level. In this review, different CBP approaches are defined and discussed, also highlighting the role of auxiliary enzymes for a supplemented CBP process. Various achievements in the development of amylolytic Saccharomyces cerevisiae strains for CBP of raw starch and the remaining challenges that need to be tackled/pursued to bring yeast raw starch CBP to industrial realization, are described. Looking towards the future, it provides potential solutions to develop more cost-effective processes that include cheaper substrates, integration of the 1G and 2G economies and implementing a biorefinery concept where high-value products are also derived from starchy substrates.
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Affiliation(s)
- Rosemary A Cripwell
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Lorenzo Favaro
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), Università di Padova, Agripolis, Viale dell'Università 16, 35020, Legnaro, Padova, Italy
| | - Marinda Viljoen-Bloom
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Willem H van Zyl
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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15
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Lu Y, Chae M, Vasanthan T, Bressler DC. The potential of fiber-depleted starch concentrate produced through air currents assisted particle separation of barley flour in bio-ethanol production. Bioresour Technol 2020; 303:122942. [PMID: 32044650 DOI: 10.1016/j.biortech.2020.122942] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 06/10/2023]
Abstract
Isolation of fiber concentrate enriched in β-glucan from barley flour via air currents assisted particle separation (ACAPS) generates an underutilized by-product stream, starch concentrate. Since barley starch concentrate (BSC) is depleted in soluble fibre, we examined the enzyme requirements for its hydrolysis and subsequent fermentation. Lower doses of a common raw starch hydrolyzing enzyme (STARGEN™ 002) effectively hydrolyzed BSC, achieving similar hydrolysis kinetics to the wheat benchmark. Hydrolysis of BSC did not require further enzyme supplementation, which is required for optimal wheat hydrolysis. This likely resulted from the smaller particle size of BSC relative to wheat feedstocks. Interestingly, simultaneous saccharification and fermentation of BSC using a 0.25X dose of STARGEN™ 002 alone enabled efficient ethanol production, though a requirement for phosphorus supplementation was identified. This study proposes a biorefining strategy that supports the generation of a value-added co-product, starch concentrate, while significantly reducing the enzyme requirements for bioethanol production.
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Affiliation(s)
- Yeye Lu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Michael Chae
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - David C Bressler
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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16
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Gutiérrez-García AK, Alvarez-Guzmán CL, De Leon-Rodriguez A. Autodisplay of alpha amylase from Bacillus megaterium in E. coli for the bioconversion of starch into hydrogen, ethanol and succinic acid. Enzyme Microb Technol 2019; 134:109477. [PMID: 32044024 DOI: 10.1016/j.enzmictec.2019.109477] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 10/29/2019] [Accepted: 11/16/2019] [Indexed: 11/16/2022]
Abstract
In this work, the expression of an α-amylase from Bacillus megaterium on the cell surface of Escherichia coli strains WDHA (Δ hycA and Δ ldhA) and WDHFP (Δ hycA, Δ frdD and Δ pta) by the autodisplay adhesin involved in diffuse adherence (AIDA) system was carried out with the purpose to confer the ability to E. coli strains to degrade starch and thus produce hydrogen, ethanol and succinic acid. For the characterization of the biocatalyst, the effect of temperature (30-70 °C), pH (3-6) and CaCl2 concentration (0-25 mM), as well as the thermostability of the biocatalyst (55-80 °C) at several time intervals (15-60 min) were evaluated. The results showed that the biocatalyst had a maximum activity at 55 °C and pH 4.5. Calcium was required for the activity as well for the thermal stability of the biocatalyst. The calculated Vmax and Km values were 0.24 U/cm3 and 5.8 mg/cm3, respectively. Furthermore, a set of anaerobic batch fermentations was carried out using 10 g/dm3 of starch and 1 g/dm3 of glucose as carbon sources in 120 cm3 serological bottles, using WDHA and WDHFP strains harboring the pAIDA-amyA plasmid. The hydrogen production for WDHA was 1056.06 cm3/dm3 and the succinic acid yield was 0.68 g/gstarch, whereas WDHFP strain produced 1689.68 cm3/dm3 of hydrogen and an ethanol yield of 0.28 g/gstarch. This work represents a promising strategy to improve the exploitation of starchy biomass for the production of biofuels (hydrogen and ethanol) or succinate without the need of a pre-saccharification process.
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Affiliation(s)
- Ana K Gutiérrez-García
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, A.C. Camino a la Presa San José 2055, Col. Lomas 4ª Sección, C.P. 78216, San Luis Potosí, México
| | - Cecilia Lizeth Alvarez-Guzmán
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, A.C. Camino a la Presa San José 2055, Col. Lomas 4ª Sección, C.P. 78216, San Luis Potosí, México
| | - Antonio De Leon-Rodriguez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, A.C. Camino a la Presa San José 2055, Col. Lomas 4ª Sección, C.P. 78216, San Luis Potosí, México.
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17
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Pervez S, Nawaz MA, Jamal M, Jan T, Maqbool F, Shah I, Aman A, Ul Qader SA. Improvement of catalytic properties of starch hydrolyzing fungal amyloglucosidase: Utilization of agar-agar as an organic matrix for immobilization. Carbohydr Res 2019; 486:107860. [PMID: 31683070 DOI: 10.1016/j.carres.2019.107860] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 10/02/2019] [Accepted: 10/25/2019] [Indexed: 10/25/2022]
Abstract
In this study, amyloglucosidase was immobilized within agar-agar through entrapment technique for the hydrolysis of soluble starch. Enzymatic activities of soluble and entrapped amyloglucosidase were compared using soluble starch as a substrate. Partially purified enzyme was immobilized and maximum immobilization yield (80%) was attained at 40 gL-1 of agar-agar. Enzyme catalysis reaction time shifted from 5.0 min to 10 min after immobilization. Similarly, a five-degree shift in temperature (60 °C-65 °C) and a 0.5 unit increase in pH (pH-5.0 to pH-5.5) were also observed. Substrate saturation kinetics revealed that Km of entrapped amyloglucosidase increased from 1.41 mg ml-1 (soluble enzyme) to 3.39 mg ml-1 (immobilized enzyme) whereas, Vmax decreased from 947 kU mg-1 (soluble enzyme) to 698 kU mg-1 (immobilized enzyme). Entrapped amyloglucosidase also exhibited significant catalytic performance during thermal and storage stability when compared with soluble enzyme. Reusability of entrapped amyloglucosidase for hydrolysis of soluble starch demonstrated its recycling efficiency up to six cycles which is an exceptional characteristic for continuous bioprocessing of soluble starch into glucose.
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Affiliation(s)
- Sidra Pervez
- Department of Microbiology, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Muhammad Asif Nawaz
- Department of Biotechnology, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper), Khyber Pakhtunkhwa, Pakistan.
| | - Muhsin Jamal
- Department of Microbiology, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan
| | - Tour Jan
- Department of Botany, University of Malakand, Chakdrara, Khyber Pakhtunkhwa, Pakistan
| | - Farhana Maqbool
- Department of Microbiology, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Ismail Shah
- Department of Pharmacy, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan
| | - Afsheen Aman
- The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, 75270, Karachi, Pakistan
| | - Shah Ali Ul Qader
- Department of Biochemistry, University of Karachi, Karachi, 75270, Pakistan
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18
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Vuletić L, Špalj S, Rogić D, Peroš K. The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study. J Oral Biosci 2019; 61:201-206. [PMID: 31655176 DOI: 10.1016/j.job.2019.10.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 11/18/2022]
Abstract
OBJECTIVES The aim of this study was to quantify the changes in glucose concentration in unstimulated saliva samples mixed with finely crushed salted sticks or oat meal using a readily available portable glucometer. METHODS Glucose measurements were taken every 10 min during a 1 h monitoring period, for a total of 14 saliva samples mixed with test foods. Salivary amylase activity was measured immediately after saliva collection (T0) and after 1h (T60). Level of salivary amylase activity was correlated with an increase in glucose concentration. RESULTS We observed significant differences in the rate of increase in glucose concentration between the two different test foods, with salted sticks leading to greater increase in glucose concentration. No significant association was found between salivary amylase activity and the rate of increase in glucose concentration. The mean level of amylase activity at T60 was higher than that at T0, but this difference was not significant. CONCLUSIONS This pilot study presents glucose release rate characteristics from specific food particles mixed with saliva in vitro suggesting that the same process takes place in the oral cavity. However, the characteristics of this process when occurring in the mouth would expectedly be modified by different factors such as rinsing effect of salivary flow, oral temperature, etc. Prolonged release of low molecular carbohydrates such as maltose and glucose from food particles can be considered cariogenic and therefore unfavorable for individuals with other risk factors contributing to the development of dental caries.
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Affiliation(s)
- Lea Vuletić
- Department of Physiology, University of Zagreb, School of Dental Medicine, Šalata 3, 10000 Zagreb, Croatia.
| | - Stjepan Špalj
- Department of Orthodontics, University of Rijeka, Faculty of Medicine, Krešimirova 40, 51000 Rijeka, Croatia.
| | - Dunja Rogić
- Clinical Institute of Laboratory Diagnostics, Clinical Hospital Center Zagreb, Kišpaticeva 12, 10000 Zagreb, Croatia.
| | - Kristina Peroš
- Department of Pharmacology, University of Zagreb, School of Dental Medicine, Šalata 11, 10000 Zagreb, Croatia.
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19
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Kalita D, Bhattacharya S, Srivastava B. Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis. Food Chem 2018; 259:89-98. [PMID: 29680067 DOI: 10.1016/j.foodchem.2018.03.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 03/15/2018] [Accepted: 03/20/2018] [Indexed: 01/24/2023]
Abstract
Vibrational spectroscopic techniques were employed to predict the mechanism of starch hydrolysis based on structural changes during germination of paddy. The proposed mechanism for starch hydrolysis dealt with the synthesis of amylase at the onset of germination, depicting an increased intensity of spectral bands at amide I, II and III regions. The process commenced with the enzyme actions on skeletal mode of pyranose ring structure of glucose units followed by cleavage of the glycosidic linkage by the process of multiple and multi-chain attack resulting in decrease of the bands (400-900 cm-1). The increased intensity of the bands (1200-1500 cm-1) indicated the process of starch hydrolysis and formation of d-glucose. Multivariate calibration analysis (PCA and PLS) was employed to correlate Raman spectral data with biochemical changes during germination and to develop a calibration model. The model showed a high prediction ability with low root mean square error of prediction (RMSEP) (0.043-0.568).
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Affiliation(s)
- Dipsikha Kalita
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India
| | - Suvendu Bhattacharya
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India.
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20
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Tian J, Cai Y, Qin W, Matsushita Y, Ye X, Ogawa Y. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice. Food Chem 2018; 257:23-28. [PMID: 29622203 DOI: 10.1016/j.foodchem.2018.03.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/28/2018] [Accepted: 03/01/2018] [Indexed: 11/19/2022]
Abstract
The impact of parboiling on starch digestibility of cooked rice was examined through an in vitro digestion model. Results indicated that the equilibrium starch hydrolysis of polished rice was the highest (86.55%), followed by that of parboiled-polished (83.94%), brown (80.59%) and parboiled rice (76.95%). X-ray diffraction analysis indicated that A-type crystals were predominant in brown rice and polished rice, while A-, B- and V-type crystalline structures coexisted in parboiled rice and parboiled-polished rice. Thin and compact layers were observed on the surfaces of parboiled rice and were considered to be physical barriers that reduce the starch digestibility. The study demonstrates that parboiling could change the crystallinity and reduce the starch digestion of rice significantly.
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Affiliation(s)
- Jinhu Tian
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan; Zhejiang University, Department of Food Science and Nutrition, Hangzhou 310058, China
| | - Yidi Cai
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan
| | - Wei Qin
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan
| | - Yoshitaka Matsushita
- National Institute for Materials Science (NIMS), Research Network and Facility Services Division, Ibaraki 305-0047, Japan
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou 310058, China
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan.
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21
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Vajravijayan S, Pletnev S, Mani N, Pletneva N, Nandhagopal N, Gunasekaran K. Structural insights on starch hydrolysis by plant β-amylase and its evolutionary relationship with bacterial enzymes. Int J Biol Macromol 2018; 113:329-337. [PMID: 29481953 DOI: 10.1016/j.ijbiomac.2018.02.138] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 02/14/2018] [Accepted: 02/22/2018] [Indexed: 11/17/2022]
Abstract
The conversion of starch to maltose is catalysed in plants by β-amylase. The enzymatic mechanism has been well-characterized for the soybean and barley enzymes, which utilise a glutamic acid-glutamate pair. In the present study, we present a surprise observation of maltotetraose at the active site, the presence of which elucidates the clear role of Thr344 as a conformational "switch" between substrate binding and product release during hydrolysis. This observation is confirmed by the selection of maltotetraose by the crystallized enzyme although that carbohydrate was present in only trace amounts. The conformation of the residues in the substrate-binding site changed upon substrate binding, leading to the movement of threonine, glutamic acid, and the loop conformation, elucidating a missing link in the existing mechanism. By aligning our substrate-free and maltotetraose-bound structures with other existing structures, the sequence of events from substrate binding to hydrolysis can be visualized. Apart from this, the evolutionary relationship among β-amylases of bacterial and amyloplastic origin could be established. The presence of a sugar-binding domain in the bacterial enzyme and its absence in the plant counterpart could be attributed to a carbohydrate-rich environment. Interestingly, cladogram analysis indicates the presence of N-terminal additions in some plant β-amylases. Based on sequence similarity, we postulate that the role of such additions is important for the regulation of enzymatic activity, particularly under stress conditions.
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Affiliation(s)
- S Vajravijayan
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India
| | - S Pletnev
- Macromolecular Crystallography Laboratory, National Cancer Institute, and Basic Science Program, Leidos Biomedical Research Inc., Argonne, IL 60439, USA
| | - N Mani
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India
| | - N Pletneva
- Shemyakin-Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Moscow 117997, Russian Federation
| | - N Nandhagopal
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India.
| | - K Gunasekaran
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India.
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22
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Uzyol HK, Saçan MT. Bacterial cellulose production by Komagataeibacter hansenii using algae-based glucose. Environ Sci Pollut Res Int 2017; 24:11154-11162. [PMID: 27312900 DOI: 10.1007/s11356-016-7049-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
Bacterial cellulose (BC) is a homopolymer and it is distinguished from plant-based cellulose by its unique properties such as high purity, high crystallinity, high water-holding capacity, and good biocompatibility. Microalgae are unicellular, photosynthetic microorganisms and are known to have high protein, starch, and oil content. In this study, Chlorella vulgaris was evaluated as source of glucose for the production of BC. To increase the starch content of algae the effect of nutrient starvation (nitrogen and sulfur) and light deficiency were tested in a batch assay. The starch contents (%) were 5.27 ± 0.04, 7.14 ± 0.18, 5.00 ± 0.08, and 1.35 ± 0.04 for normal cultivation, nitrogen starvation, sulfur starvation, and dark cultivation conditions, respectively. The performance of enzymatic and acidic methods was compared for the starch hydrolysis. This study demonstrated for the first time that acid hydrolysate of algal starch can be used to substitute glucose in the fermentation medium of Komagataeibacter hansenii for BC production. Glucose was used as a control for BC production. BC production yields on dry weight basis were 1.104 ± 0.002 g/L and 1.202 ± 0.005 g/L from algae-based glucose and glucose, respectively. The characterization of both BCs produced from glucose and algae-based glucose was investigated by scanning electron microscopy and Fourier transform infrared spectroscopy. The results have shown that the structural characteristics of algae-based BC were comparable to those of glucose-based BC.
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Affiliation(s)
- Huma Kurtoglu Uzyol
- Institute of Environmental Sciences, Bogaziçi University, Hisar Campus, 34342, Istanbul, Turkey
| | - Melek Türker Saçan
- Institute of Environmental Sciences, Bogaziçi University, Hisar Campus, 34342, Istanbul, Turkey.
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Konovalova V, Guzikevich K, Burban A, Kujawski W, Jarzynka K, Kujawa J. Enhanced starch hydrolysis using α-amylase immobilized on cellulose ultrafiltration affinity membrane. Carbohydr Polym 2016; 152:710-717. [PMID: 27516322 DOI: 10.1016/j.carbpol.2016.07.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 07/10/2016] [Accepted: 07/17/2016] [Indexed: 01/10/2023]
Abstract
In order to prepare ultrafiltration membranes possessing biocatalytic properties, α-amylase has been immobilized on cellulose membranes. Enzyme immobilization was based on a covalent bonding between chitosan and a surface of cellulose membrane, followed by an attachment of Cibacron Blue F3G-A dye as affinity ligand. Various factors affecting the immobilization process, such as enzyme concentration, pH of modifying solution, zeta-potential of membrane surface, and stability of immobilized enzyme were studied. The applicability of immobilized α-amylase has been investigated in ultrafiltration processes. The immobilization of α-amylase on membrane surface allows to increase the value of mass transfer coefficient and to decrease the concentration polarization effect during ultrafiltration of starch solutions. The enzyme layer on the membrane surface prevents a rapid increase of starch concentration due to the amylase hydrolysis of starch in the boundary layer. The presented affinity immobilization technique allows also for the regeneration of membranes from inactivated enzyme.
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Affiliation(s)
- Viktoriia Konovalova
- Department of Chemistry, National University of Kyiv-Mohyla Academy, 2 Skovoroda Street, 04070 Kiev, Ukraine
| | - Kateryna Guzikevich
- Department of Chemistry, National University of Kyiv-Mohyla Academy, 2 Skovoroda Street, 04070 Kiev, Ukraine
| | - Anatoliy Burban
- Department of Chemistry, National University of Kyiv-Mohyla Academy, 2 Skovoroda Street, 04070 Kiev, Ukraine
| | - Wojciech Kujawski
- Nicolaus Copernicus University in Toruń, Faculty of Chemistry, 7 Gagarina Street, 87-100 Toruń, Poland.
| | - Karolina Jarzynka
- Nicolaus Copernicus University in Toruń, 11 Gagarina Street, 87-100 Toruń, Poland
| | - Joanna Kujawa
- Nicolaus Copernicus University in Toruń, Faculty of Chemistry, 7 Gagarina Street, 87-100 Toruń, Poland
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24
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Straksys A, Kochane T, Budriene S. Catalytic properties of maltogenic α-amylase from Bacillus stearothermophilus immobilized onto poly(urethane urea) microparticles. Food Chem 2016; 211:294-9. [PMID: 27283635 DOI: 10.1016/j.foodchem.2016.05.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2016] [Revised: 04/19/2016] [Accepted: 05/12/2016] [Indexed: 11/29/2022]
Abstract
The immobilization of maltogenic α-amylase from Bacillus stearothermophilus (BsMa) onto novel porous poly(urethane urea) (PUU) microparticles synthesized from poly(vinyl alcohol) and isophorone diisocyanate was performed by covalent attachment to free isocyanate groups from PUU microparticles, or by physical adsorption of enzyme onto the surface of the carrier. The influence of structure, surface area and porosity of microparticles on the catalytic properties of immobilized BsMa was evaluated. The highest efficiency of immobilization of BsMa was found to be 72%. Optimal activity of immobilized BsMa was found to have increased by 10°C compared with the native enzyme. Influence of concentration of sodium chloride on activity of immobilized BsMa was evaluated. High storage and thermal stability and reusability for starch hydrolysis of immobilized enzyme were obtained. Immobilized BsMa has a great potential for biotechnology.
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Affiliation(s)
- Antanas Straksys
- Department of Polymer Chemistry, Vilnius University, Naugarduko 24, LT-03225 Vilnius, Lithuania.
| | - Tatjana Kochane
- Department of Polymer Chemistry, Vilnius University, Naugarduko 24, LT-03225 Vilnius, Lithuania.
| | - Saulute Budriene
- Department of Polymer Chemistry, Vilnius University, Naugarduko 24, LT-03225 Vilnius, Lithuania.
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25
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Guo H, Tang Y, Yu Y, Xue L, Qian JQ. Covalent immobilization of α-amylase on magnetic particles as catalyst for hydrolysis of high-amylose starch. Int J Biol Macromol 2016; 87:537-44. [PMID: 26959172 DOI: 10.1016/j.ijbiomac.2016.02.080] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 02/28/2016] [Accepted: 02/29/2016] [Indexed: 11/29/2022]
Abstract
Enzyme immobilized on magnetic particles can be used as efficient recoverable biocatalysts under strong magnetic response. To enable re-use of enzyme, modified Fe3O4 particles were used as carrier to immobilize α-amylase in this paper. Firstly, the surface of Fe3O4 particles were coated with amino groups by direct using TEOS (tetraethoxysilane) followed by treatment with APTES (3-aminopropyltriethoxysilane) and then carboxylated by reacting it with succinic anhydride. In addition, the effect of the immobilization condition on enzyme activity recovery and immobilization efficiency were investigated. The results showed that the optimal immobilization occurred under following conditions: pH 5.5, 40°C, enzyme concentration of 20mgmL(-1), reaction time for 36h. Using immobilized α-amylase as biocatalyst, the optimum pH and temperature for hydrolysis were observed to be 6.5 and 60°C. The kinetics of hydrolysis reaction were studied using Michaelis-Menten equation. The affinity constant (Km) and maximum reaction rate (vmax) of magnetic particles immobilization α-amylase (MPIA) was 0.543mgmL(-1) and 1.321mgmin(-1) compared to those of 0.377mgmL(-1) and 6.859mgmin(-1) of free enzyme. After immobilization, enzymatic activity, storage stability, thermo-stability, and reusability of MPIA were found superior to those of the free one. MPIA maintained 86% enzyme activity after 30 days and maintained 78% enzyme activity after recycling six times.
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Affiliation(s)
- Hui Guo
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Yi Tang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Yang Yu
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Lu Xue
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Jun-Qing Qian
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, PR China
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26
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Angelidis G, Protonotariou S, Mandala I, Rosell CM. Jet milling effect on wheat flour characteristics and starch hydrolysis. J Food Sci Technol 2015; 53:784-91. [PMID: 26787999 DOI: 10.1007/s13197-015-1990-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2015] [Accepted: 07/31/2015] [Indexed: 11/24/2022]
Abstract
The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.
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Affiliation(s)
- Georgios Angelidis
- Institute of Agrochemistry and Food Technology (IATA/CSIC), Avenida Agustin Escardino 7, Paterna, 46980 Valencia Spain ; Laboratory of Food Engineering, Department of Food Science, Agricultural University of Athens, Athens, Greece
| | - Styliani Protonotariou
- Institute of Agrochemistry and Food Technology (IATA/CSIC), Avenida Agustin Escardino 7, Paterna, 46980 Valencia Spain ; Laboratory of Food Engineering, Department of Food Science, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Laboratory of Food Engineering, Department of Food Science, Agricultural University of Athens, Athens, Greece
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA/CSIC), Avenida Agustin Escardino 7, Paterna, 46980 Valencia Spain
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27
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Collar C, Jiménez T, Conte P, Fadda C. Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads. Carbohydr Polym 2014; 113:149-58. [PMID: 25256469 DOI: 10.1016/j.carbpol.2014.07.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 06/24/2014] [Accepted: 07/03/2014] [Indexed: 11/30/2022]
Abstract
Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥ 3 g dietary fibre/100g bread).
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Affiliation(s)
- Concha Collar
- Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain.
| | - Teresa Jiménez
- Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain
| | - Paola Conte
- Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980 Paterna, Spain; Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
| | - Costantino Fadda
- Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
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28
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Riaz M, Rashid MH, Sawyer L, Akhtar S, Javed MR, Nadeem H, Wear M. Physiochemical properties and kinetics of glucoamylase produced from deoxy-d-glucose resistant mutant of Aspergillus niger for soluble starch hydrolysis. Food Chem 2012; 130:S0308-8146(11)00920-4. [PMID: 24293795 DOI: 10.1016/j.foodchem.2011.06.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Glucoamylases (GAs) from a wild and a deoxy-d-glucose-resistant mutant of a locally isolated Aspergillus niger were purified to apparent homogeneity. The subunit molecular mass estimated by SDS-PAGE was 93 kDa for both strains, while the molecular masses determined by MALDI-TOF for wild and mutant GAs were 72.876 and 72.063 kDa, respectively. The monomeric nature of the enzymes was confirmed through activity staining. Significant improvement was observed in the kinetic properties of the mutant GA relative to the wild type enzyme. Kinetic constants of starch hydrolysis for A. niger parent and mutant GAs calculated on the basis of molecular masses determined through MALDI-TOF were as follows: kcat = 343 and 727 s-1, Km = 0.25 and 0.16 mg mL-1, kcat/Km (specificity constant) = 1374 and 4510 mg mL-1 s-1, respectively. Thermodynamic parameters for soluble starch hydrolysis also suggested that mutant GA was more efficient compared to the parent enzyme.
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Affiliation(s)
- Muhammad Riaz
- Department of Food Science and Technology, University College of Agriculture, Bahauddin Zakariya University, Multan, Pakistan ; Enzyme Engineering Lab, National Institute for Biotechnology and Genetic Engineering (NIBGE), P.O. Box 577, Jhang Road, Faisalabad, Pakistan
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