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International Journal of Biological... Jun 2024The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on...
The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm; 3280 cm), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm; 2854 cm), the bending vibration of CHO groups (1149 cm; 1144 cm) were present in both the starch samples, with the exception of CH which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.
PubMed: 38914388
DOI: 10.1016/j.ijbiomac.2024.133077 -
BMC Genomics Jun 2024Wheat grain endosperm is mainly composed of proteins and starch. The contents and the overall composition of seed storage proteins (SSP) markedly affect the processing...
Multi-omic analysis reveals the effects of interspecific hybridization on the synthesis of seed reserve polymers in a Triticum turgidum ssp. durum × Aegilops sharonensis amphidiploid.
BACKGROUND
Wheat grain endosperm is mainly composed of proteins and starch. The contents and the overall composition of seed storage proteins (SSP) markedly affect the processing quality of wheat flour. Polyploidization results in duplicated chromosomes, and the genomes are often unstable and may result in a large number of gene losses and gene rearrangements. However, the instability of the genome itself, as well as the large number of duplicated genes generated during polyploidy, is an important driving force for genetic innovation. In this study, we compared the differences in starch and SSP, and analyzed the transcriptome and metabolome among Aegilops sharonensis (R7), durum wheat (Z636) and amphidiploid (Z636×R7) to reveal the effects of polyploidization on the synthesis of seed reserve polymers.
RESULTS
The total starch and amylose content of Z636×R7 was significantly higher than R7 and lower than Z636. The gliadin and glutenin contents of Z636×R7 were higher than those in Z636 and R7. Through transcriptome analysis, there were 21,037, 2197, 15,090 differentially expressed genes (DEGs) in the three comparison groups of R7 vs Z636, Z636 vs Z636×R7, and Z636×R7 vs R7, respectively, which were mainly enriched in carbon metabolism and amino acid biosynthesis pathways. Transcriptome data and qRT-PCR were combined to analyze the expression levels of genes related to storage polymers. It was found that the expression levels of some starch synthase genes, namely AGP-L, AGP-S and GBSSI in Z636×R7 were higher than in R7 and among the 17 DEGs related to storage proteins, the expression levels of 14 genes in R7 were lower than those in Z636 and Z636×R7. According to the classification analysis of all differential metabolites, most belonged to carboxylic acids and derivatives, and fatty acyls were enriched in the biosynthesis of unsaturated fatty acids, niacin and nicotinamide metabolism, one-carbon pool by folate, etc. CONCLUSION: After allopolyploidization, the expression of genes related to starch synthesis was down-regulated in Z636×R7, and the process of starch synthesis was inhibited, resulting in delayed starch accumulation and prolongation of the seed development process. Therefore, at the same development time point, the starch accumulation of Z636×R7 lagged behind that of Z636. In this study, the expression of the GSe2 gene in Z636×R7 was higher than that of the two parents, which was beneficial to protein synthesis, and increased the protein content. These results eventually led to changes in the synthesis of seed reserve polymers. The current study provided a basis for a greater in-depth understanding of the mechanism of wheat allopolyploid formation and its stable preservation, and also promoted the effective exploitation of high-value alleles.
Topics: Triticum; Aegilops; Seeds; Hybridization, Genetic; Polyploidy; Starch; Transcriptome; Gene Expression Profiling; Gene Expression Regulation, Plant; Proteomics; Multiomics
PubMed: 38902625
DOI: 10.1186/s12864-024-10352-9 -
Molecular Pharmaceutics Jun 2024Molecular dynamics (MD) simulations of linear amylose fragments containing 10 to 40 glucose units were used to study the complexation of the prototypical compound,...
Molecular dynamics (MD) simulations of linear amylose fragments containing 10 to 40 glucose units were used to study the complexation of the prototypical compound, 3-pentadecylphenol (PDP)─a natural product with surfactant-like properties─in aqueous solution. The amylose-PDP binding leverages mainly hydrophobic interactions together with excluded volume effects. It was found that while the most stable complexes contained PDP inside the helical structure of the amylose in the expected guest-host (inclusion) complexation manner, at higher temperatures, the commonly observed PDP-amylose complexes often involved more nonspecific interactions than inclusion complexation. In the case where a stoichiometric excess of PDP was added to the simulation box, self-aggregation of the small molecule precluded its ability to enter the internal helical part of the oligosaccharide, and as a result, inclusion complexation became ineffective. MD simulation trajectories were analyzed preliminarily using cluster analysis (CA), followed by more rigorous solvent accessible surface area (SASA) determination over the temperature range spanning from 277 to 433 K. It was found that using the SASA of PDP corrected for its intrinsic conformational changes, together with a generic hidden Markov model (HMM), an adequate quantification of the different types of PDP-amylose aggregates was obtained to allow further analysis. The enthalpy change associated with the guest-host binding equilibrium constant () in aqueous solution was estimated to be -75 kJ/mol, which is about twice as high as one might expect based on experimentally measured values of similar complexes in the solid state where the (unsolvated) helical structure of amylose remains rigid. On the other hand, the nonspecific binding () enthalpy change associated with PDP-amylose interactions in the same solution environment was found to be about half of the inclusion complexation value.
PubMed: 38900044
DOI: 10.1021/acs.molpharmaceut.4c00235 -
International Journal of Biological... Jun 2024The research focused on the fabrication of composite coatings using buckwheat starch (BS) and xanthan gum (XG) with incorporation of lemongrass (Cymbopogon citratus)...
The research focused on the fabrication of composite coatings using buckwheat starch (BS) and xanthan gum (XG) with incorporation of lemongrass (Cymbopogon citratus) essential oil (LEO) with varying concentration (0.75 %, 1.0 % and 1.25 % (w/v). BS was extracted from buckwheat groats (Fagopyrum esculentum) and its physico-chemical characteristics were determined. BS showed spherical and polygonal morphology and its XRD pattern was similar to starch extracted from other cereal sources. The amount of reducing sugar, starch and amylose content in extracted BS were 0.99 ± 0.33 %, 86.32 ± 0.22 % and 21.02 ± 1.89 % respectively, which indicates that BS is a suitable base material for the formation of edible coatings. XG was mixed with BS in different ratios (1:1, 2:1, 3:1 and 4:1) to optimize the best ratio of combination for composite coatings. The coating with a ratio of 2:1 was very smooth and was chosen for incorporation of LEO and the coatings physical, functional, mechanical, thermal and micro-structural characteristics were examined. The coating S5 with 1.25 % (w/v) concentration of LEO showed the best results with least moisture content (MC), minimum water vapor permeability (WVP) and maximum contact angle value. Moreover, the S5 formulation had the highest antioxidant (73.3 %) ability and maximum antimicrobial efficiency with inhibition zones of 22.09 ± 0.06 mm and 28.65 ± 0.14 mm against S. aureus and E. coli respectively. The coatings were then coated on plum fruit, and various parameters like weight loss, pH, shrinkage and TSS were calculated every 4th day during the 20 days of refrigeration period. The coated plums' ripening pace was delayed by the S5 formulation which improved moisture retention, maintained the plums' TSS value and overall pH. Therefore, composite coatings made up of BS, XG and 1.25 % (w/v) can be used as a cost-effective bio-active coating material for plum preservation under refrigeration conditions.
PubMed: 38897516
DOI: 10.1016/j.ijbiomac.2024.133239 -
International Journal of Biological... Jun 2024The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the...
The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste.
PubMed: 38897494
DOI: 10.1016/j.ijbiomac.2024.133207 -
International Journal of Biological... Jun 2024Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.3) in two temperature-time combinations (25 °C for 1 h and 50 °C for 18 h)...
Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.3) in two temperature-time combinations (25 °C for 1 h and 50 °C for 18 h) to investigate the effect on starch structure and properties. Mild alkali treatment partly removed the starch granule-associated proteins and lipids of normal (from 0.31 % to 0.24 % and from 0.77 % to 0.55 %, respectively) and waxy maize starches (from 0.22 % to 0.18 % and from 0.24 % to 0.15 %, respectively). Gelatinization enthalpy of waxy maize starch increased with alkali treatment from 16.20 J·g to 21.95 J·g, indicating that amylopectin (AP) rearrangement and AP-AP double helices formation might occur. But amylose could inhibit these effects by restricting mobility of amylopectin, and no such changes occurred for normal maize starch. Alkali treatment decreased gelatinization temperature and increased peak and final viscosity. Alkali treatment decreased trough viscosity and increased setback of normal maize starch. The hydrothermal treatment promoted the effect of alkali, attributed to the more rapid molecular motion at higher temperature. Normal and waxy starches showed different changes after alkali treatment, indicating that amylose played an important role in controlling the effect of alkali and hydrothermal treatment, primarily as an obstructer of amylopectin rearrangement in mild alkali treatment.
PubMed: 38897493
DOI: 10.1016/j.ijbiomac.2024.133238 -
Molecules (Basel, Switzerland) Jun 2024Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native...
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
PubMed: 38893543
DOI: 10.3390/molecules29112669 -
Foods (Basel, Switzerland) Jun 2024Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS)...
Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year ( < 0.0001), and iron content, which was affected by genotypic variation ( < 0.0001). The pasting properties of Canary seed flour were significantly ( < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.
PubMed: 38891013
DOI: 10.3390/foods13111786 -
Foods (Basel, Switzerland) Jun 2024This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga:...
This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Hance starch (AOS) and Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.
PubMed: 38891012
DOI: 10.3390/foods13111784 -
Foods (Basel, Switzerland) May 2024An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who...
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market.
PubMed: 38890960
DOI: 10.3390/foods13111731