Chemical and Functional Properties of Food Saccharides
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INULIN and BETA GLUCAN Dr. K. Bhaskarachary
F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary Component – I (A) Role Name Affiliation Principal Investigator Dr. Sheela Ramachandran Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Co-Principal Investigators Dr. S.Kowsalya Avinashilingam Institute for Home Science Dr.M.Sylvia Subapriya and Higher Education for Women, Dr.G. Bagyalakshmi Coimbatore. Mrs.E.Indira Paper Coordinator Dr. S. Thilakavathy Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Content Writer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Content Reviewer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Language Editor Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Component-I (B) Description of Module Items Description of Module Subject Name Foods and Nutrition Paper Name Functional Foods and Nutraceuticals Module Name Inulin and Beta Glucan Module ID F11FN14 Pre-requisites physiological benefits of Beta Glucan Objectives • To understand Inulin sources, metabolism and its role in health and food industry • To know the Betaglucan sources, metabolism and its role in various physiological processs and dietary management of non communicable F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary diseases and its role in food and health industry Keywords Inulin, non-digestible oligosaccharides, sinistrin, Beta Glucan, prokaryotes and eukaryotes, immunostimulants INTRODUCTION This module explains the structure, metabolism and uses of inulin and beta glucan. The complex carbohydrates of inulin and its dietary fiber properties and their role in physiological process is explained. -
Size and Shape of Inulin in Dimethyl Sulphoxide Solution B.H
CARP 1214 Carbohydrate Polymers 38 (1999) 231–234 Size and shape of inulin in dimethyl sulphoxide solution B.H. Azisa, B. China, M.P. Deacona, S.E. Hardinga, G.M. Pavlovb,* aNational Centre for Macromolecular Hydrodynamics, University of Nottingham, School of Biology, Sutton Bonington, LE12 5RD UK bInstitute of Physics, St. Petersburg University, Ul’anovskaya ul. 1, 19890 St. Petersburg, Russia Received 3 March 1998; revised 5 April 1998; accepted 7 April 1998 Abstract A comparative hydrodynamic characterization of the solution properties of the fructan polysaccharide inulin extracted from two different sources and solubilized in dimethyl sulphoxide is described. For Jerusalem artichoke inulin a weight average molecular weight M w of 3400 Ϯ 150 Da from sedimentation equilibrium in the analytical ultracentrifuge is obtained, together with an intrinsic viscosity [h] of 9.1 Ϯ ¹1 0.2 ml g and a sedimentation coefficient (corrected to a solvent density and viscosity of that at water at 20ЊC) s20,w of ϳ0.4 S. Chicory ¹1 ¹1 root inulin had somewhat similar properties, with an M w of 6200 Ϯ 200 g mol ,[h] of 10.7 Ϯ 0.2 ml g and s20,w also of ϳ0.7 S. These results appear reasonably consistent with a rather compact model with a relatively large degree of solvent association. ᭧ 1999 Elsevier Science Ltd. All rights reserved. Keywords: Inulin; Fructan; Sedimentation coefficient 1. Introduction Fructans are synthesized by the transfer of a fructose residue from sucrose onto another sucrose receptor Inulins are members of the fructan class of storage poly- molecules (Pollock and Chatterton, 1988). -
Avocado Carbohydrate Fluctuations. II. Fruit Growth and Ripening
J. AMER. SOC. HORT. SCI. 124(6):676–681. 1999. ‘Hass’ Avocado Carbohydrate Fluctuations. II. Fruit Growth and Ripening Xuan Liu, Paul W. Robinson, Monica A. Madore, Guy W. Witney,1 and Mary Lu Arpaia2 Department of Botany and Plant Sciences, University of California, Riverside, CA 92521 ADDITIONAL INDEX WORDS. ‘Hass’ avocado, ‘Duke 7’ rootstock, D-mannoheptulose, Persea americana, perseitol, soluble sugar, starch ABSTRACT. Changes in soluble sugar and starch reserves in avocado (Persea americana Mill. on ‘Duke 7’ rootstock) fruit were followed during growth and development and during low temperature storage and ripening. During the period of rapid fruit size expansion, soluble sugars accounted for most of the increase in fruit tissue biomass (peel: 17% to 22%, flesh: 40% to 44%, seed: 32% to 41% of the dry weight). More than half of the fruit total soluble sugars (TSS) was comprised of the seven carbon (C7) heptose sugar, D-mannoheptulose, and its polyol form, perseitol, with the balance being accounted for by the more common hexose sugars, glucose and fructose. Sugar content in the flesh tissues declined sharply as oil accumulation commenced. TSS declines in the seed were accompanied by a large accumulation of starch (≈30% of the dry weight). During postharvest storage at 1 or 5 °C, TSS in peel and flesh tissues declined slowly over the storage period. Substantial decreases in TSS, and especially in the C7 sugars, was observed in peel and flesh tissues during fruit ripening. These results suggest that the C7 sugars play an important role, not only in metabolic processes associated with fruit development, but also in respiratory processes associated with postharvest physiology and fruit ripening. -
Postulated Physiological Roles of the Seven-Carbon Sugars, Mannoheptulose, and Perseitol in Avocado
J. AMER. SOC. HORT. SCI. 127(1):108–114. 2002. Postulated Physiological Roles of the Seven-carbon Sugars, Mannoheptulose, and Perseitol in Avocado Xuan Liu,1 James Sievert, Mary Lu Arpaia, and Monica A. Madore2 Department of Botany and Plant Sciences, University of California, Riverside, CA 92521 ADDITIONAL INDEX WORDS. ‘Hass’ avocado on ‘Duke 7’ rootstock, phloem transport, ripening, Lauraceae ABSTRACT. Avocado (Persea americana Mill.) tissues contain high levels of the seven-carbon (C7) ketosugar mannoheptulose and its polyol form, perseitol. Radiolabeling of intact leaves of ‘Hass’ avocado on ‘Duke 7’ rootstock indicated that both perseitol and mannoheptulose are not only primary products of photosynthetic CO2 fixation but are also exported in the phloem. In cell-free extracts from mature source leaves, formation of the C7 backbone occurred by condensation of a three-carbon metabolite (dihydroxyacetone-P) with a four-carbon metabolite (erythrose-4-P) to form sedoheptulose-1,7- bis-P, followed by isomerization to a phosphorylated D-mannoheptulose derivative. A transketolase reaction was also observed which converted five-carbon metabolites (ribose-5-P and xylulose-5-P) to form the C7 metabolite, sedoheptu- lose-7-P, but this compound was not metabolized further to mannoheptulose. This suggests that C7 sugars are formed from the Calvin Cycle, not oxidative pentose phosphate pathway, reactions in avocado leaves. In avocado fruit, C7 sugars were present in substantial quantities and the normal ripening processes (fruit softening, ethylene production, and climacteric respiration rise), which occurs several days after the fruit is picked, did not occur until levels of C7 sugars dropped below an apparent threshold concentration of ≈20 mg·g–1 fresh weight. -
The New Vegetarian South: 105 Inspired Dishes for Everyone
The Southeastern Librarian Volume 67 Issue 4 Article 8 Winter 1-1-2020 The New Vegetarian South: 105 Inspired Dishes for Everyone Follow this and additional works at: https://digitalcommons.kennesaw.edu/seln Part of the Library and Information Science Commons Recommended Citation (2020) "The New Vegetarian South: 105 Inspired Dishes for Everyone," The Southeastern Librarian: Vol. 67 : Iss. 4 , Article 8. Available at: https://digitalcommons.kennesaw.edu/seln/vol67/iss4/8 This Book Review is brought to you for free and open access by DigitalCommons@Kennesaw State University. It has been accepted for inclusion in The Southeastern Librarian by an authorized editor of DigitalCommons@Kennesaw State University. For more information, please contact [email protected]. The New Vegetarian South: 105 Inspired Dishes for Salted Caramel Bourbon Pecan Sweet Potato Souffle, Everyone. Jennifer Brule. Photographs by Fish.Eye Beans and Greens, Company Succotash, Old-School Design. Chapel Hill, North Carolina: University of North Buttermilk Mashed Potatoes, Crisp Broccoli and Smoked Carolina Press, 2018. ISBN: 978-1-4696-4516-2. Almond Salad, Winter Creamed Corn, Individual Crunchy (hardback: alk.paper); 178 p. $30.00. Mac and Cheese, Dirty Rice, Savannah Red Rice, Brown Rice with Mushrooms, Cauliflower “Rice” with Fresh Herbs, Hoppin’ John, Baked Limpin’ Susan, Roasted Butter Beans with Garlic, Slow Cooker Black-Eyed Peas, Chow-Chow, Cornbread, Sage, and “Sausage” Dressing, One-Pot Pimento Mac and Cheese, Fake-on Bacon, Fried Okra, Mississippi -
48 3-1-4. Reactions Using Mutant FSA A129S Another Mutant Enzyme
Results _ 3-1-4. Reactions using mutant FSA A129S Another mutant enzyme, A129S, which has serine at 129th residue instead of alanine (Fig.3-11a), has high potential to catalyze the reactions using DHA as a donor substrate. Virtually, the kcat/Km value for DHA is more than 12 fold of that of WT (Schürmann, 2001). This implies that larger amounts of products can be acquired with A129S than with WT, or unfavorable reactions with WT may be accomplished with the mutant enzyme. Firstly, FSA A129S was produced in DH5α with pUC18 plasmid vector and purified with same method as WT was done (Fig.3-11b, Table 3-8). This mutant enzyme was overexpressed well and a strong band corresponding to FSA was seen on SDS-PAGE gel (as 10~15% of total protein in crude extract). In addition, this mutant enzyme held the stability against high temperature. Thus, a heat treatment step was part of the purification protocol. However, protein solution obtained from hydroxyapatite column of the final purification step showed still a few extra protein bands on SDS-PAGE gel (Fig.3-11b). Although it contained those extra proteins, the purity appeared to be more than 90% on the gel and the specific activity was quite high enough to assay the catalytic ability of the enzyme for several substrates. Indeed, even crude extract showed higher specific activity than purified WT had (Table 3-8). Three reactions (scheme 3-1) were probed to assay catalytic ability of both FSA WT and A129S. Dihydroxyacetone (DHA) or hydroxyacetone (HA) were used as donor substrates, and formaldehyde or glycolaldehyde as acceptor. -
(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications, -
Flavonoid Glucodiversification with Engineered Sucrose-Active Enzymes Yannick Malbert
Flavonoid glucodiversification with engineered sucrose-active enzymes Yannick Malbert To cite this version: Yannick Malbert. Flavonoid glucodiversification with engineered sucrose-active enzymes. Biotechnol- ogy. INSA de Toulouse, 2014. English. NNT : 2014ISAT0038. tel-01219406 HAL Id: tel-01219406 https://tel.archives-ouvertes.fr/tel-01219406 Submitted on 22 Oct 2015 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Last name: MALBERT First name: Yannick Title: Flavonoid glucodiversification with engineered sucrose-active enzymes Speciality: Ecological, Veterinary, Agronomic Sciences and Bioengineering, Field: Enzymatic and microbial engineering. Year: 2014 Number of pages: 257 Flavonoid glycosides are natural plant secondary metabolites exhibiting many physicochemical and biological properties. Glycosylation usually improves flavonoid solubility but access to flavonoid glycosides is limited by their low production levels in plants. In this thesis work, the focus was placed on the development of new glucodiversification routes of natural flavonoids by taking advantage of protein engineering. Two biochemically and structurally characterized recombinant transglucosylases, the amylosucrase from Neisseria polysaccharea and the α-(1→2) branching sucrase, a truncated form of the dextransucrase from L. Mesenteroides NRRL B-1299, were selected to attempt glucosylation of different flavonoids, synthesize new α-glucoside derivatives with original patterns of glucosylation and hopefully improved their water-solubility. -
Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob. -
Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria Sacha A
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS, Mar. 2006, p. 157–176 Vol. 70, No. 1 1092-2172/06/$08.00ϩ0 doi:10.1128/MMBR.70.1.157–176.2006 Copyright © 2006, American Society for Microbiology. All Rights Reserved. Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria Sacha A. F. T. van Hijum,1,2†* Slavko Kralj,1,2† Lukasz K. Ozimek,1,2 Lubbert Dijkhuizen,1,2 and Ineke G. H. van Geel-Schutten1,3 Centre for Carbohydrate Bioprocessing, TNO-University of Groningen,1 and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen,2 9750 AA Haren, The Netherlands, and Innovative Ingredients and Products Department, TNO Quality of Life, Utrechtseweg 48 3704 HE Zeist, The Netherlands3 INTRODUCTION .......................................................................................................................................................157 NOMENCLATURE AND CLASSIFICATION OF SUCRASE ENZYMES ........................................................158 GLUCANSUCRASES .................................................................................................................................................158 Reactions Catalyzed and Glucan Product Synthesis .........................................................................................161 Glucan synthesis .................................................................................................................................................161 Acceptor reaction ................................................................................................................................................161 -
United States Patent Office
- 2,926,180 United States Patent Office Patented Feb. 23, 1960 2 cycloalkyl, etc. These substituents R and R' may also be substituted with various groupings such as carboxyl 2,926,180 groups, sulfo groups, halogen atoms, etc. Examples of CONDENSATION OF AROMATIC KETONES WITH compounds which are included within the scope of this CARBOHYDRATES AND RELATED MATER ALS 5 general formula are acetophenone, propiophenone, benzo Carl B. Linn, Riverside, Ill., assignor, by mesne assign phenone, acetomesitylene, phenylglyoxal, benzylaceto ments, to Universal Oil Products Company, Des phenone, dypnone, dibenzoylmethane, benzopinacolone, Plaines, Ill., a corporation of Delaware dimethylaminobenzophenone, acetonaphthalene, benzoyl No Drawing. Application June 18, 1957 naphthalene, acetonaphthacene, benzoylnaphthacene, ben 10 zil, benzilacetophenone, ortho-hydroxyacetophenone, para Serial No. 666,489 hydroxyacetophenone, ortho - hydroxy-para - methoxy 5 Claims. (C. 260-345.9) acetophenone, para-hydroxy-meta-methoxyacetophenone, zingerone, etc. This application is a continuation-in-part of my co Carbohydrates which are condensed with aromatic pending application Serial No. 401,068, filed December 5 ketones to form a compound selected from the group 29, 1953, now Patent No. 2,798,079. consisting of an acylaryl-desoxy-alditol and an acylaryl This invention relates to a process for interacting aro desoxy-ketitol include simple sugars, their desoxy- and matic ketones with carbohydrates and materials closely omega-carboxy derivatives, compound sugars or oligo related to carbohydrates. The process relates more par saccharides, and polysaccharides. ticularly to the condensation of simple sugars, their 20 Simple sugars include dioses, trioses, tetroses, pentoses, desoxy- and their omega-carboxy derivatives, compound hexoses, heptoses, octoses, nonoses, and decoses. Com sugars or oligosaccharides, and polysaccharides with aro pound sugars include disaccharides, trisaccharides, and matic ketones in the presence of a hydrogen fluoride tetrasaccharides. -
Rational Re-Design of Lactobacillus Reuteri 121 Inulosucrase for Product
RSC Advances View Article Online PAPER View Journal | View Issue Rational re-design of Lactobacillus reuteri 121 inulosucrase for product chain length control† Cite this: RSC Adv.,2019,9, 14957 Thanapon Charoenwongpaiboon,a Methus Klaewkla,ab Surasak Chunsrivirot,ab Karan Wangpaiboon,a Rath Pichyangkura,a Robert A. Field c and Manchumas Hengsakul Prousoontorn *a Fructooligosaccharides (FOSs) are well-known prebiotics that are widely used in the food, beverage and pharmaceutical industries. Inulosucrase (E.C. 2.4.1.9) can potentially be used to synthesise FOSs from sucrose. In this study, inulosucrase from Lactobacillus reuteri 121 was engineered by site-directed mutagenesis to change the FOS chain length. Three variants (R483F, R483Y and R483W) were designed, and their binding free energies with 1,1,1-kestopentaose (GF4) were calculated with the Rosetta software. R483F and R483Y were predicted to bind with GF4 better than the wild type, suggesting that these engineered enzymes should be able to effectively extend GF4 by one residue and produce a greater quantity of GF5 than the wild type. MALDI-TOF MS analysis showed that R483F, R483Y and R483W variants Creative Commons Attribution-NonCommercial 3.0 Unported Licence. could synthesise shorter chain FOSs with a degree of polymerization (DP) up to 11, 10, and 10, respectively, while wild type produced longer FOSs and in polymeric form. Although the decrease in catalytic activity and the increase of hydrolysis/transglycosylation activity ratio was observed, the variants could effectively Received 20th March 2019 synthesise FOSs with the yield up to 73% of substrate. Quantitative analysis demonstrated that these Accepted 7th May 2019 variants produced a larger quantity of GF5 than wild type, which was in good agreement with the predicted DOI: 10.1039/c9ra02137j binding free energy results.