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NPJ Science of Food Jun 2023The structure and properties of phytoglycogen and glycogen subjected to acid hydrolysis was investigated using amylopectin as a reference. The degradation took place in...
The structure and properties of phytoglycogen and glycogen subjected to acid hydrolysis was investigated using amylopectin as a reference. The degradation took place in two stages and the degree of hydrolysis was in the following order: amylopectin > phytoglycogen > glycogen. Upon acid hydrolysis, the molar mass distribution of phytoglycogen or glycogen gradually shifted to the smaller and broadening distribution region, whereas the distribution of amyopectin changed from bimodal to monomodal shape. The kinetic rate constant for depolymerization of phytoglycogen, amylopectin, and glycogen were 3.45 × 10/s, 6.13 × 10/s, and 0.96 × 10/s, respectively. The acid-treated sample had the smaller particle radius, lower percentage of α-1,6 linkage as well as higher rapidly digestible starch fractions. The depolymerization models were built to interpret the structural differences of glucose polymer during acid treatment, which would provide guideline to improve the structure understanding and precise application of branched glucan with desired properties.
PubMed: 37291152
DOI: 10.1038/s41538-023-00201-6 -
Journal of Animal Science and... Aug 2023Starch is a major component of carbohydrates and a major energy source for monogastric animals. Starch is composed of amylose and amylopectin and has different...
BACKGROUND
Starch is a major component of carbohydrates and a major energy source for monogastric animals. Starch is composed of amylose and amylopectin and has different physiological functions due to its different structure. It has been shown that the energy supply efficiency of amylose is lower than that of amylopectin. However, there are few studies on the effect of starch structure on the available energy of pigs. The purpose of this study was to measure the effect of different structures of starch in the diet on the net energy (NE) of pigs using a comparative slaughter method and to establish a prediction equation to estimate the NE of starch with different structures. Fifty-six barrows (initial BW 10.18 ± 0.11 kg) were used, and they were housed and fed individually. Pigs were divided into 7 treatments, with 8 replicates for each treatment and 1 pig for each replicate. One of the treatments was randomly selected as the initial slaughter group (ISG). Pigs in the remaining treatments were assigned to 6 diets, fed with basic diet and semi-pure diets with amylose/amylopectin ratio (AR) of 3.09, 1.47, 0.25, 0.15 and 0.12, respectively. The experiment lasted for 28 d.
RESULTS
Results showed that compared with the high amylose (AM) groups (AR 3.09 and 1.47), the high amylopectin (AP) group (AR 0.15) significantly increased the final BW, average daily weight gain and average daily feed intake of pigs (P < 0.05), but the F:G of the AM group was lower (P < 0.01). In addition, AR 0.15 and 0.12 groups have higher (P < 0.01) nutrient digestibility of dry matter, crude protein, gross energy and crude ash. Meanwhile, compared with other groups, AR 0.15 group has a higher (P < 0.05) NE intake and energy retention (RE). The regressive equation for predicting with starch structures was established as RE = 1,235.243 - 48.298AM/AP (R = 0.657, P = 0.05).
CONCLUSIONS
In conclusion, NE intake and RE of pigs augmented with the increase of dietary amylopectin content, indicating that diets high in amylopectin were more conducive to promoting the growth of pigs in the late conservation period.
PubMed: 37553706
DOI: 10.1186/s40104-023-00908-2 -
Foods (Basel, Switzerland) Jun 2023With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice... (Review)
Review
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
PubMed: 37444233
DOI: 10.3390/foods12132495 -
Microbiology Spectrum Jun 2023Undigested amylopectin fermentation in the hindguts of humans and pigs with low digestive capacity has been proven to be a low-efficiency method of energy supply. In...
Undigested amylopectin fermentation in the hindguts of humans and pigs with low digestive capacity has been proven to be a low-efficiency method of energy supply. In this study, we researched the effects and mechanisms of amylopectin fermentation on hindgut microbiota and metabolite production using an fermentation trial and ileal infusion pigs model. In addition, we also researched the effects of interaction between amylopectin and cellulose during hindgut fermentation in this study. Our results showed that amylopectin had higher short-chain fatty acid (SCFA) production and dry matter digestibility (DMD) than cellulose but was not significantly different from a mixture of amylopectin and cellulose (Amycel vitro) during fermentation. The Amycel vitro group even had the highest reducing sugar content and amylase activity among all groups. The ileal infusion trial produced similar results to vitro fermentation trial: the mixture of amylopectin and cellulose infusion (Amycel vivo) significantly increased the levels of reducing sugar, acetate, and butyrate in the hindgut compared with the amylopectin infusion (Amy vivo). The mixture of amylopectin and cellulose infusion also resulted in increased Shannon index and probiotic colonization in the hindgut. The relative abundance of in the Amycel vivo group, which was considered a noxious bacteria in the Amycel vivo group, was also significantly lower than that in the Amy vivo group. In summary, the high level of amylopectin fermentation in the hindgut was harmful to intestinal microbiota, but amylopectin partially substituted with cellulose was beneficial to SCFA production and probiotic colonization. A high-starch (mainly amylopectin) diet is usually accompanied by the fermentation of undigested amylopectin in the hindgut of humans and pigs with low digestive capacity and might be detrimental to the intestinal microbiota. In this research, we investigated the fermentation characteristics of amylopectin through an fermentation method and used an ileal infusion pig model to verify the fermentation trial results and explore the microbiota regulatory effect. The interaction effects between amylopectin and cellulose during hindgut fermentation were also researched in this study. Our research revealed that the large amount of amylopectin fermentation in the hindgut was detrimental to the intestinal microbiota. Amylopectin partially substituted by cellulose was not only beneficial to antioxidant ability and fermentation efficiency, but also promoted SCFA production and probiotic colonization in the hindgut. These findings provide new strategies to prevent intestinal microbiota dysbiosis caused by amylopectin fermentation.
Topics: Animals; Amylopectin; Cellulose; Digestion; Fatty Acids, Volatile; Feces; Fermentation; Ileum; Swine
PubMed: 37036363
DOI: 10.1128/spectrum.03815-22 -
Carbohydrate Polymers Sep 2023Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were...
Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and β-glucan. The highest fructan and β-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of β-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and β-glucan content, and larger building blocks in amylopectin.
Topics: Amylopectin; Hordeum; beta-Glucans; Selective Breeding; Molecular Structure; Starch; Amylose
PubMed: 37321727
DOI: 10.1016/j.carbpol.2023.121030 -
Heliyon Feb 2024In the past decade, the demand and interest of consumers have expanded for using plant-based novel starch sources in different food and non-food processing. Therefore,... (Review)
Review
In the past decade, the demand and interest of consumers have expanded for using plant-based novel starch sources in different food and non-food processing. Therefore, millet-based value-added functional foods are acquired spare attention due to their excellent nutritional, medicinal, and therapeutic properties. Millet is mainly composed of starch (amylose and amylopectin), which is primary component of the millet grain and defines the quality of millet-based food products. Millet contains approximately 70 % starch of the total grain, which can be used as a, ingredient, thickening agent, binding agent, and stabilizer commercially due to its functional attributes. The physical, chemical, and enzymatic methods are used to extract starch from millet and other cereals. Numerous ways, such as non-thermal physical processes, including ultrasonication, HPP (High pressure processing) high-pressure, PEF (Pulsed electric field), and irradiation are used for modification of millet starch and improve functional properties compared to native starch. In the present review, different databases such as Scopus, Google Scholar, Research Gate, Science Direct, Web of Science, and PubMed were used to collect research articles, review articles, book chapters, reports, etc., for detailed study about millet starch, their extraction (wet milling process) and modification methods such as physical, chemical, biological. The impact of different modification approaches on the techno-functional properties of millet starch and their applications in different sectors have also been reviewed. The data and information created and aggregated in this study will give users the necessary knowledge to further utilize millet starch for value addition and new product development.
PubMed: 38333841
DOI: 10.1016/j.heliyon.2024.e25330 -
Microbiology Spectrum Jun 2023Here, we report that the inhibition of the PP2A subfamily by okadaic acid results in an accumulation of polysaccharides in the acute infection stage (tachyzoites) of...
Here, we report that the inhibition of the PP2A subfamily by okadaic acid results in an accumulation of polysaccharides in the acute infection stage (tachyzoites) of Toxoplasma gondii, which is a protozoan of global zoonotic importance and a model for the apicomplexan parasites. The loss of the catalytic subunit α of PP2A (Δ) in RHΔ leads to the polysaccharide accumulation phenotype in the base of tachyzoites as well as residual bodies and significantly compromises the intracellular growth and the virulence . A metabolomic analysis revealed that the accumulated polysaccharides in Δ are derived from interrupted glucose metabolism, which affects the production of ATP and energy homeostasis in the T. gondii knockout. The assembly of the PP2Acα holoenzyme complex involved in the amylopectin metabolism in tachyzoites is possibly not regulated by LCMT1 or PME1, and this finding contributes to the identification of the regulatory B subunit (B'/PR61). The loss of B'/PR61 results in the accumulation of polysaccharide granules in the tachyzoites as well as reduced plaque formation ability, exactly the same as Δ. Taken together, we have identified a PP2Acα-B'/PR61 holoenzyme complex that plays a crucial role in the carbohydrate metabolism and viability in T. gondii, and its deficiency in function remarkably suppresses the growth and virulence of this important zoonotic parasite both and . Hence, rendering the PP2Acα-B'/PR61 holoenzyme functionless should be a promising strategy for the intervention of acute infection and toxoplasmosis. Toxoplasma gondii switches back and forth between acute and chronic infections, mainly in response to host immunologic status, which is characterized by flexible but specific energy metabolism. Polysaccharide granules are accumulated in the acute infection stage of T. gondii that have been exposed to a chemical inhibitor of the PP2A subfamily. The genetic depletion of the catalytic subunit α of PP2A leads to this phenotype and significantly affects the cell metabolism, energy production, and viability. Further, a regulatory B subunit PR61 is necessary for the PP2A holoenzyme to function in glucose metabolism and in the intracellular growth of T. gondii tachyzoites. A deficiency of this PP2A holoenzyme complex (PP2Acα-B'/PR61) in T. gondii knockouts results in the abnormal accumulation of polysaccharides and the disruption of energy metabolism, suppressing their growth and virulence. These findings provide novel insights into cell metabolism and identify a potential target for an intervention against a T. gondii acute infection.
Topics: Animals; Toxoplasma; Parasites; Amylopectin; Cell Proliferation; Holoenzymes; Glucose
PubMed: 37199633
DOI: 10.1128/spectrum.00104-23 -
Frontiers in Plant Science 2023Protein, starch, and their components are important for wheat grain yield and end-products, which are affected by wheat grain development. Therefore, QTL mapping and a...
Protein, starch, and their components are important for wheat grain yield and end-products, which are affected by wheat grain development. Therefore, QTL mapping and a genome-wide association study (GWAS) of grain protein content (GPC), glutenin macropolymer content (GMP), amylopectin content (GApC), and amylose content (GAsC) were performed on wheat grain development at 7, 14, 21, and 28 days after anthesis (DAA) in two environments using a recombinant inbred line (RIL) population of 256 stable lines and a panel of 205 wheat accessions. A total of 29 unconditional QTLs, 13 conditional QTLs, 99 unconditional marker-trait associations (MTAs), and 14 conditional MTAs significantly associated ( < 10) with four quality traits were found to be distributed on 15 chromosomes, with the phenotypic variation explained (PVE) ranging from 5.35% to 39.86%. Among these genomic variations, three major QTLs [QGPC3B, QGPC2A, and QGPC(S3|S2)3B] and SNP clusters on the 3A and 6B chromosomes were detected for GPC, and the SNP TA005876-0602 was stably expressed during the three periods in the natural population. The QGMP3B locus was detected five times in three developmental stages in two environments with 5.89%-33.62% PVE, and SNP clusters for GMP content were found on the 3A and 3B chromosomes. For GApC, the QGApC3B.1 locus had the highest PVE of 25.69%, and SNP clusters were found on chromosomes 4A, 4B, 5B, 6B, and 7B. Four major QTLs of GAsC were detected at 21 and 28 DAA. Most interestingly, both QTL mapping and GWAS analysis indicated that four chromosomes (3B, 4A, 6B, and 7A) were mainly involved in the development of protein, GMP, amylopectin, and amylose synthesis. Of these, the wPt-5870-wPt-3620 marker interval on chromosome 3B seemed to be most important because it played an important role in the synthesis of GMP and amylopectin before 7 DAA, in the synthesis of protein and GMP from 14 to 21 DAA, and in the development of GApC and GAsC from 21 to 28 DAA. Using the annotation information of IWGSC Chinese Spring RefSeq v1.1 genome assembly, we predicted 28 and 69 candidate genes for major loci from QTL mapping and GWAS, respectively. Most of them have multiple effects on protein and starch synthesis during grain development. These results provide new insights and information for the potential regulatory network between grain protein and starch synthesis.
PubMed: 37377808
DOI: 10.3389/fpls.2023.1189887 -
Food Chemistry: X Dec 2023Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term...
Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of rice by altering starch structural and physicochemical properties.
PubMed: 38144815
DOI: 10.1016/j.fochx.2023.100965 -
Journal of Applied Glycoscience 2023In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the...
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13-20 % of the total sugar content, with glucose representing over 70 % of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization (DP) 4-73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6-30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.
PubMed: 38239766
DOI: 10.5458/jag.jag.JAG-2023_0006