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Carbohydrate Polymers Sep 2024Porous starch materials are promising in several applications as renewable natural biomaterials. This study reports an approach combining methacrylation of starch and...
Porous starch materials are promising in several applications as renewable natural biomaterials. This study reports an approach combining methacrylation of starch and chemical crosslinked cryogelation to fabricate highly elastic macroporous starch (ST-MA) cryogels with impressed water/oil absorption capacity and wet thermal stability among starch based porous materials. Five different types of starch, including pea, normal corn, high amylose corn, tapioca, and waxy maize starch with different amylose content, have been studied. The methacrylation degree is not related with amylose content. All cryogels exhibited excellent compressive elasticity enduring 90 % deformation without failure and good robustness in cyclic tests. The ST-MA cryogels from pea starch exhibited the highest Young's modulus and compressive strength among five types of starch. These covalent cryogels exhibit high wet-thermal stability and enzymatic hydrolysis stability, while still are biodegradable. The dry ST-MA sponges (2 wt%) showed outstanding liquid absorption capacity, absorbing ~40 folds (g/g) of water or ~ 36 folds (g/g) of oil respectively. All types of starch have similar liquid absorption performance. This study provides a universal approach to fabricate highly elastic covalent starch macroporous materials with impressed liquid absorption capacity and outstanding stability, especially wet-thermal stability, and may expand their applications.
PubMed: 38858015
DOI: 10.1016/j.carbpol.2024.122234 -
Carbohydrate Polymers Sep 2024The survival rate of mesenchymal stem cells (MSC), a crucial factor in tissue engineering, is highly dependent on glucose supply. The purpose of this paper is to study...
The survival rate of mesenchymal stem cells (MSC), a crucial factor in tissue engineering, is highly dependent on glucose supply. The purpose of this paper is to study the potential of starch foams as glucose suppliers. It is investigated through in vitro hydrolysis by amyloglucosidase in conditions that respect physiological constraints (37 °C and pH 7.4), including a duration of 21 days, and no stirring. Nine extruded starch foams with amylose contents ranging from 0 to 74 %, with various cell wall thicknesses (50 to 300 μm), and different crystallinities (0-30 %) were hydrolysed. These kinetics were fitted by a model which shows that the maximum rate of hydrolysis varies from 7 to 100 %, and which allows the rate of hydrolysis at 21 days to be calculated precisely. The results reveal the major role of amylose in glucose delivery kinetics, and the secondary roles of crystallinity and cell wall thickness of the foams. Additional hydrolysis of starch films revealed that thickness positively influences the amylose chain reorganisation during hydrolysis, which, in slows down and limits glucose delivery. A simple glucose delivery kinetics analysis procedure is proposed to select samples for testing as MSC glucose suppliers.
Topics: Hydrolysis; Glucose; Starch; Biocompatible Materials; Amylose; Mesenchymal Stem Cells; Kinetics; Glucan 1,4-alpha-Glucosidase
PubMed: 38858013
DOI: 10.1016/j.carbpol.2024.122319 -
International Journal of Biological... Jun 2024The effects of soluble dietary fiber (SDF) from pomegranate peel obtained through enzyme (E-SDF) and alkali (A-SDF) extractions on the structural, physicochemical...
The effects of soluble dietary fiber (SDF) from pomegranate peel obtained through enzyme (E-SDF) and alkali (A-SDF) extractions on the structural, physicochemical properties, and in vitro digestibility of sweet potato starch (SPS) were investigated. The expansion degree of SPS granules, pasting viscosity, gel strength and hardness were decreased after adding E-SDF. The setback was accelerated in the presence of A-SDF but E-SDF delayed this effect during the cooling of the starch paste. However, the addition of A-SDF significantly reduced the breakdown of SPS and improved the freeze-thaw stability of starch gels, even at low concentrations (0.1 %), while E-SDF showed the opposite result. The structural characterization of SDF-SPS mixtures showed that A-SDF can help SPS form an enhanced microstructure compared with E-SDF, while polar groups such as hydroxyl group in E-SDF may bind to leached amylose through hydrogen bonding, leading to a decrease in SPS viscoelasticity. In addition, the results of in vitro digestion analysis indicated that A-SDF and E-SDF could decreased the digestibility of SPS and increased the content of resistant starch, especially when 0.5 % E-SDF was added. This study provides a new perspective on the application of SDF from pomegranate peel in improving starch-based foods processing and nutritional characteristics.
PubMed: 38857720
DOI: 10.1016/j.ijbiomac.2024.133041 -
TAG. Theoretical and Applied Genetics.... Jun 2024Our findings highlight a valuable breeding resource, demonstrating the potential to concurrently enhance grain shape, thermotolerance, and alkaline tolerance by...
Our findings highlight a valuable breeding resource, demonstrating the potential to concurrently enhance grain shape, thermotolerance, and alkaline tolerance by manipulating Gγ protein in rice. Temperate Geng/Japonica (GJ) rice yields have improved significantly, bolstering global food security. However, GJ rice breeding faces challenges, including enhancing grain quality, ensuring stable yields at warmer temperatures, and utilizing alkaline land. In this study, we employed CRISPR/Cas9 gene-editing technology to knock out the GS3 locus in seven elite GJ varieties with superior yield performance. Yield component measurements revealed that GS3 knockout mutants consistently enhanced grain length and reduced plant height in diverse genetic backgrounds. The impact of GS3 on the grain number per panicle and setting rate depended on the genetic background. GS3 knockout did not affect milling quality and minimally altered protein and amylose content but notably influenced chalkiness-related traits. GS3 knockout indiscriminately improved heat and alkali stress tolerance in the GJ varieties studied. Transcriptome analysis indicated differential gene expression between the GS3 mutants and their wild-type counterparts, enriched in biological processes related to photosynthesis, photosystem II stabilization, and pathways associated with photosynthesis and cutin, suberine, and wax biosynthesis. Our findings highlight GS3 as a breeding resource for concurrently improving grain shape, thermotolerance, and alkaline tolerance through Gγ protein manipulation in rice.
Topics: Oryza; Thermotolerance; Edible Grain; Plant Proteins; Plant Breeding; Gene Expression Regulation, Plant; Phenotype; Gene Editing; Alkalies; CRISPR-Cas Systems; Plants, Genetically Modified
PubMed: 38856926
DOI: 10.1007/s00122-024-04669-y -
BMC Plant Biology Jun 2024Amylose, a prebiotic found in yams is known to be beneficial for the gut microflora and is particularly advantageous for diabetic patients' diet. However, the genetic...
BACKGROUND
Amylose, a prebiotic found in yams is known to be beneficial for the gut microflora and is particularly advantageous for diabetic patients' diet. However, the genetic machinery underlying amylose production remains elusive. A comprehensive characterization of the genetic basis of amylose content in yam tubers is a prerequisite for accelerating the genetic engineering of yams with respect to amylose content variation.
RESULTS
To uncover the genetic variants underlying variation in amylose content, we evaluated amylose content in freshly harvested tubers from 150 accessions of Dioscorea zingibensis. With 30,000 high-quality single nucleotide polymorphisms (SNP), we performed a genome-wide association analysis (GWAS). The population structure analysis classified the D. zingiberensis accessions into three groups. A total of 115 significant loci were detected on four chromosomes. Of these, 112 significant SNPs (log10(p) = 5, q-value < 0.004) were clustered in a narrow window on the chromosome 6 (chr6). The peak SNP at the position 75,609,202 on chr6 could explain 63.15% of amylose variation in the population and fell into the first exon of the ADP-glucose pyrophosphorylase (AGPase) small subunit gene, causing a non-synonymous modification of the resulting protein sequence. Allele segregation analysis showed that accessions with the rare G allele had a higher amylose content than those harboring the common A allele. However, AGPase, a key enzyme precursor of amylose biosynthesis, was not expressed differentially between accessions with A and G alleles. Overexpression of the two variants of AGPase in Arabidopsis thaliana resulted in a significantly higher amylose content in lines transformed with the AGPase-G allele.
CONCLUSIONS
Overall, this study showed that a major genetic variant in AGPase probably enhances the enzyme activity leading to high amylose content in D. zingiberensis tuber. The results provide valuable insights for the development of amylose-enriched genotypes.
Topics: Amylose; Dioscorea; Genome-Wide Association Study; Plant Tubers; Polymorphism, Single Nucleotide; Plants, Genetically Modified; Genes, Plant
PubMed: 38853253
DOI: 10.1186/s12870-024-05122-4 -
Rice (New York, N.Y.) Jun 2024Cooking quality is the main factor determining the market value of rice. Although several major genes and a certain number of QTLs controlling cooking quality have been...
Cooking quality is the main factor determining the market value of rice. Although several major genes and a certain number of QTLs controlling cooking quality have been identified, the genetic complexity and environmental susceptibility limit the further improvement for cooking quality by molecular breeding. This research conducted a genome-wide association study to elucidate the QTLs related to cooking quality including amylose content (AC), gel consistency (GC) and alkali spreading value (ASV) by using 450 rice accessions consisting of 300 indica and 150 japonica accessions in two distinct environments. A total of 54 QTLs were identified, including 25 QTLs for AC, 12 QTLs for GC and 17 QTLs for ASV. Among them, 10 QTLs were consistently observed by the same population in both environments. Six QTLs were co-localized with the reported QTLs or cloned genes. The Wx gene for AC and GC, and the ALK gene for ASV were identified in every population across the two environments. The qAC9-2 for AC and the qGC9-2 for GC were defined to the same interval. The OsRING315 gene, encoding an E3 ubiquitin ligase, was considered as the candidate gene for both qAC9-2 and qGC9-2. The higher expression of OsRING315 corresponded to the lower AC and higher GC. Three haplotypes of OsRING315 were identified. The Hap 1 mainly existed in the japonica accessions and had lower AC. The Hap 2 and Hap 3 were predominantly present in the indica accessions, associated with higher AC. Meanwhile, the GC of accessions harboring Hap 1 was higher than that of accessions harboring Hap 3. In addition, the distribution of the three haplotypes in several rice-growing regions was unbalanced. The three traits of cooking quality are controlled by both major and minor genes and susceptible to environmental factors. The expression level of OsRING315 is related to both AC and GC, and this gene can be a promising target in quality improvement by using the gene editing method. Moreover, the haplotypes of OsRING315 differentiate between indica and japonica, and reveal the differences in GC and AC between indica and japonica rice.
PubMed: 38849622
DOI: 10.1186/s12284-024-00718-8 -
Journal of Food Science Jun 2024The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other...
The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.
PubMed: 38847754
DOI: 10.1111/1750-3841.17152 -
Journal of Agricultural and Food... Jun 2024Structural factors that determine the amylolysis of starch-lipid complexes have remained unclear. Understanding the relationship between the structure and amylolysis of...
Structural factors that determine the amylolysis of starch-lipid complexes have remained unclear. Understanding the relationship between the structure and amylolysis of starch-lipid complexes is important for the design and preparation of complexes with predictable digestibility. In this study, the multiscale structures and amylolytic properties of complexes formed under different conditions between debranched high-amylose starch (DHAMS) and lauric, myristic, palmitic, and stearic acids were investigated. Higher complexing temperatures facilitated the formation of DHAMS-fatty acid (FA) complexes, especially the more stable type II crystallites. Longer complexing times also promoted the formation of complexes and the type II crystallites, except for DHAMS-lauric acid (LA). Molecular dynamics simulations showed that the binding free energy for the formation of DHAMS-LA complexes (10 kJ/mol) was lower than those for the other three DHAMS-FA complexes (20-50 kJ/mol), accounting for the lower stability of DHAMS-LA complexes at longer complexing times. The rate and extent of enzymatic digestion of the DHAMS-FA complexes were much lower in comparison to those of gelatinized HAMS. Correlation analyses showed that the rate and extent of enzymic digestion of DHAMS-FA complexes were mainly determined by the degree of crystallite perfection of the complexes.
PubMed: 38843452
DOI: 10.1021/acs.jafc.4c02260 -
International Journal of Biological... Jun 2024This study examined the potential effect of ball milling on maize starch (MS), pink potato starch (PPS), and their blends in various ratios (90:10, 80:20, and 70:30) on...
This study examined the potential effect of ball milling on maize starch (MS), pink potato starch (PPS), and their blends in various ratios (90:10, 80:20, and 70:30) on the pasting and rheological properties. Ball-milling led to changes in the particle size, ranging from 652.9 to 6488 nm, and a decrease in relative crystallinity (RC), as confirmed by XRD. Ball-milling increased amylose concentration in blend with the ratio of 90:10 up to 32.53 %, indicating structural alterations and molecular interactions. FESEM analysis confirms significant changes in the surface and particle sizes and starch gels with honeycomb structures. FTIR and Raman spectroscopy revealed a decrease in the intensity of the 1044 cm and 480 cm bands, respectively, signifying structural changes. Pasting parameters like peak viscosity and gelatinization behavior varied with PPS incorporation. The 80:20 blend had the highest viscosity, demonstrating PPS's capacity for high-viscosity starch paste. Rheological measurements of starch blends exhibited shear-thinning behavior, whereas the viscoelastic properties of the blends are influenced by particle size and the ratio of pink potato starch. Ball-milling treatment affects the granules and causes molecular-level interactions between the particles. This results in unique rheological properties of the starch blends, making them suitable for various applications.
PubMed: 38838891
DOI: 10.1016/j.ijbiomac.2024.132900 -
Spectrochimica Acta. Part A, Molecular... Oct 2024It is an important thing to identify internal crack in seeds from normal seeds for evaluating the quality of rice seeds (Oryza sativa L.). In this study, non-destructive...
It is an important thing to identify internal crack in seeds from normal seeds for evaluating the quality of rice seeds (Oryza sativa L.). In this study, non-destructive discrimination of internal crack in rice seeds using near infrared spectroscopy and chemometrics is proposed. Principal component analysis (PCA) was used to analyze the rice seeds spectra. Four supervised classification techniques(partial least squares discriminate analysis (PLS-DA), support vector machines (SVM), k-nearest neighbors (KNN) and random forest (RF)) with four different pre-processing techniques (standard normal variate (SNV), multiplicative scatter correction (MSC), first and second derivative with Savitzky-Golay (SG) smoothing) were applied. The best results (Sn = 0.8824, Sp = 0.9429, Acc = 0.913) were achieved by PLS-DA with the raw spectral data. The performance of the best SVM model was inferior to that of PLS-DA, but superior to that of RF and KNN. Except for PLS-DA, four different preprocessing techniques were improved the performance of the developed models. The important variables for discriminating internal cracks in rice seeds were related to the amylose. Overall, the all results demonstrated the feasibility of non-destructive discrimination of internal crack for rice seeds (Oryza sativa L.) using near infrared spectroscopy and chemometrics.
Topics: Oryza; Spectroscopy, Near-Infrared; Seeds; Support Vector Machine; Least-Squares Analysis; Principal Component Analysis; Discriminant Analysis
PubMed: 38833887
DOI: 10.1016/j.saa.2024.124578