DOCSLIB.ORG

Nutrition Receipe for Building Muscle

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nutrition Receipe for Building Muscle NUTRITION RECEIPE FOR BUILDING MUSCLE INGREDIENTS 1. Start with breakfast Breakfast fuels the muscles and maintains them after sleeping for hours without nutrients. 2. After breakfast, time your meals and snacks every three hours (this means 5-6 meals/day) This provides nutrients throughout the day preventing your body from breaking down muscle tissue for energy sources. 3. Think total calories - Protein alone will not put on muscle Protein fills of your stomach quickly causing you to be full but it's lower in calories compared to carbohydrates. 4. Your post workout shake is necessary for building and repairing muscle 5. Hydrate with water to break down food and promote digestion Water also helps circulate nutrients throughout your body. If you are trying to gain weight, add in liquid calories to each meal and snack: drink 100% fruit juice, chocolate milk or shakes. 6. Snack before bed Your body's own natural human growth hormone peaks during this time. To maximize muscle building, take in a big snack full of carbohydrates, proteins and healthy fat like a sandwich, a protein shake with fruit, a breakfast sandwich, rice bowl, a peanut butter and jelly sandwich, cereal or chocolate milk.... 7. Consume food containing muscle building elements: leucine, glutamine and creatine Leucine is the only dietary amino acid that has the capacity to stimulate muscle growth. Foods containing leucine include: beef, beans, nuts, fish, milk. Glutamine is the key to building muscle and keeping muscle during intense training. Glutamine containing dilute foods include: beef, chicken, fish, eggs, milk, dairy products, wheat, cabbage, beets, beans, spinach. Creatine occurs naturally in the body and helps to supply quick explosive energy to the muscle cells. Improving agility and speed can in turn increase muscle for those movements. Steak is a great source of creatine, containing close to 1 gram. PEAK PERFORMANCE TIPS Do You Need Some Nutrition Tips to Get Back on Track? Check out the "9 Rules to Live By” If you can follow these 9 rules each day, you will be on your way to optimizing your nutrition and your performance. These are easy steps to being on top of your nutritional game. Each of these topics will be explored with their own article in the months to come. 1. COME BACK TO EARTH!!! Try to choose the least processed forms of carbohydrates. If you give your body efficient fuel, it will perform better. Fruits, veggies, and whole grains (whole wheat bread, brown rice, and whole wheat pasta) will give you more stable energy levels than more processed foods like chips, soda, white bread, and candy. 2. Eat BREAKFAST every day! The longer you wait to eat breakfast, the longer you will be running in a low gear! Eating breakfast jump starts your energy levels and your metabolism. 3. Eat smaller portions more often, spread evenly across the day. No excuses --- you should be eating 5-8 meals/day! You should be combining protein, carbs, and healthy fats at each of your meals! Just think 3 for 3; The 3 nutrients every three hours. If you stay fueled all through the day, you will have better performance, improved concentration and prevent extreme hunger – which will help keep you on track with healthy choices. 4. Stay HYDRATED!! Dehydration = Decreased Performance! Drink at least ½ your body weight in ounces of water per day. Make sure to think before you drink! 5. Include a LEAN PROTEIN source with each meal. When choosing your lean protein sources, just think “the less legs the better!” Fish have no legs and are a lean source of protein. Chickens and turkeys have 2 legs and are great sources of protein if you take off their skin and don’t fry them. Finally, when choosing any products that come from cows and pigs (animals with 4 legs) you need to be more selective. Choose lean red meats, low-fat dairy and lean pork products. 6. SUPPLEMENT WISELY. Add a multivitamin and fish oil supplement daily. A general multi-vitamin is a good way make to make sure you are getting all the nutrients you need. Food first, supplements second, but if your diet is not consistently getting you all of your needs---take the multi-vitamin. Our diets are typically low in essential fats. A fish oil supplement providing 1-3 grams of EPA/DHA will help you to meet your daily needs. 7. Eat Fruits or Vegetables with each meal! Fruits and vegetables provide you with natures forms of anti-oxidants, vitamins, and minerals. 8. Drink a mixture of carbohydrate and protein immediately after your workout. Recovery is one of the limiting factors of performance. If you get a combination of carbs and protein immediately after a game or workout, you get a jump start on repairing your muscles and refueling your body. Try a recovery shake or bar for optimized nutrition and convenience. 9. Last, but not least --- Get some rest. The body recovers and repairs when it is sleeping. Try to get 8 hours of sleep per night. Those who do not get enough rest often get injured and sick more often than those who are adequately rested. PEAK PERFORMANCE TIPS PEAK PERFORMANCE CAN BE HEAVILY COMPROMISED BY A LACK OF SLEEP The Basics Just before you fall asleep, beta brain waves (the type of brain waves that occur when you are awake) are replaced by alpha waves. Alpha waves indicate a state of being awake yet deeply relaxed. Once you have been in this state for between 5-20 minutes, the mind and body will be ready for the first stage of sleep. Stage One: This stage can last between 10 seconds and 10 minutes and is a light sleep. Breathing becomes shallow and your muscles rapidly begin to relax (sometimes giving you a sense of falling, which can result in a physical reflex such as kicking out with your legs). Stage Two: This stage lasts between 10-20 minutes and experts believe that it marks the beginning of actual sleep, as most people are virtually blind and deaf to most external stimuli. Stage Three and Stage Four: You now start to enter the deepest part of your sleep and this is as close as humans get to becoming a hibernating bear or hedgehog! Experts have found that the body’s recovery processes peak during these stages, metabolic activity is at its lowest and the hormonal system increases the release of growth hormone. After about 30-40 minutes at stage four you will retrace stages three and two, but instead of returning to stage one you will move into rapid eye movement (REM) sleep. Rapid Eye Movement (REM): A lot happens during REM sleep. Blood flow, pulse, breathing, temperature and blood pressure all rise and your eyes move rapidly as if scanning the environment (fortunately your eyelids remain closed, as it would look a little strange if your eyes were wide open). During this stage dreams often occur, beta brain waves reappear (reflecting an active brain) but the body remains motionless due to the motor cortex blocking neurological activity at the brain stem. This is a very useful mechanism as it prevents us from acting out our dreams. The cycle of sleep stages is repeated between 4-6 times a night. As the cycles are repeated, the duration of stages three and four decreases while REM increases. PEAK PERFORMANCE TIPS WHAT IT MEANS FOR ATHLETES Cardiovascular performance A consistent lack of sleep has been shown to reduce cardiovascular performance by 11%. So how much sleep do you have to miss before this begins to happen? Studies have shown that 30- 36 hours of sleep deprivation can result in a loss of performance. If an athlete needs eight hours’ sleep yet only gets six, he/she will accumulate enough sleep debt in 15 days to significantly reduce their cardiovascular performance. Think about an athlete cramming for exams late into the night and getting up for an early morning training session. In just over two weeks his/her athletic performance could be impaired. Information processing During sleep our brain has a chance to sort, prioritize and file all the information we have taken in during the day. Mental functioning decreases nearly twice as rapidly as physical performance, so your athlete may feel physically fit but chances are he/she can’t recall the tactical information you gave them yesterday during practice, and they will struggle to make effective decisions during a match or event. Emotional stability Even minimal levels of sleep loss result in an increased perception of effort. Your athlete will feel more fatigued, his/her mood will have dropped and clearly they will not be in the type of mental state needed for a top performance. What can be done? It is important to establish a consistent sleep pattern. Changing your schedule for more than two days or sleeping more than an hour longer on weekends disrupts your body’s biological clock. If you want to perform when it matters you can’t afford to have your performance hampered by lack of sleep. A good starting point is to remember the four simple rules for a good night’s sleep; quiet, dark, cool and comfortable. HEALTHY EATING FOR CHAMPIONS 10 Basic guidelines for your nutritional needs in reaching optimal performance. Following these guidelines will allow great muscle-building and fat-burning results from your training, and you will enjoy a higher level of energy throughout the day. Tip 1: Eat six meals a day Active people should eat frequently (about every three hours) to accelerate metabolism and maintain steady energy levels throughout the day.
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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).
    [Show full text]
  • The Immune-Adherence Activity of Normal Sera with Respect to Certain Particulate Antigens
    Vol. XL, No. 1 (February, 1959), wasised on 13.2.59. THE BRITISH JONAL OF EXPERIMENTAL PATHOLOGY VOL. XL APRIL, 1959 NO. 2 THE IMMUNE-ADHERENCE ACTIVITY OF NORMAL SERUM J. L. TURK From the London School of Hygiene and Tropical Medicine, Keppel Street, London, W.C.1 Received for publication August 22, 1958 A HEAT labile non-specific complement-fixing activity in normal serum was described by Mackie and Finkelstein (1930). A similar activity was described by Pillemer et al. (1954) which they called the properdin system. That part of the properdin system which is absorbed by zymosan and a wide range of poly- saccharides has been shown to account for some of the bactericidal and viricidal activity of normal serum (Pillemer et al., 1954 and 1955). Properdin appears to need Mg+ + ions and serum co-factors resembling the 4 components of comple- ment for its action. The immune-adherence phenomenon (Nelson, 1953), in which an antigen coated with its specific antibody and after fixing all 4 components of complement will adhere to the primate red cell, provides a sensitive test with which to re- explore the immunological activity of normal sera. Antibody to particulate antigens can be titrated by counting the numbers of red cells with adherent antigens, in immune-adherence reaction mixtures, under the phase contrast microscope. Nelson and Lebrun (1956) found that normal guinea-pig serum caused the immune-adherence of starch grains and Nelson and Kelsey (personal communi- cation) found the same true for zymosan. The present work describes the immune-adherence activity of normal sera with respect to certain particulate antigens.
    [Show full text]
  • Structure of an Acidic Polysaccharide Elaborated by Acetobacter Sp
    Agric. Biol. Chem., 50 (5), 1271 ~1278, 1986 1271 Structure of an Acidic Polysaccharide Elaborated by Acetobacter sp. NBI 10051" Kenji Tayama, Hiroyuki Minakami, Seiichi Fujiyama, Hiroshi Masai and Akira Misaki* NakanoBiochemical Research Institute, NakanoVinegar Co., Ltd., Handa, Aichi 475, Japan * Faculty of Science of Living, Osaka City University, Sugimoto-cho, Sumiyoshi, Osaka 558, Japan Received November 19, 1985 An extracellular acidic polysaccharide elaborated by Acetobacter sp. NBI1005 was composed of D-glucose, D-galactose, D-mannose, and D-glucuronic acid (approximate molar ratio, 6 : 2 : 1 : 1). Methylation and fragmentation analysis by partial acid hydrolysis indicated that the polysaccharide has a branched structure containing a backbone chain of /?-(l ->4)-linked D-glucose residues, two out of every four glucose residues being substituted at the 0-3 positions to form two kinds of branches, one consisting of D-mannose and D-glucuronic acid residues and the other of (l ->6)-linked D-galactose and D-glucose residues. Some microorganisms belonging to Ace- cosyl-(l ->4)-D-glucuronosyl-(l ->2)-D-man- tobacter species have been knownto produce nose.9) This paper reports the structural fea- extracellular polysaccharides, such as cellu- ture of polysaccharide AM-1, as revealed by lose,1* dextran,2) levan,3) and an acidic poly- methylation, fragmentation analysis, and en- saccharide,4* and also soluble, /?-(l-»2)- zymatic degradation. branched, £-(1 ^4)-D-glucan5) and )8-(l -»2)- D-glucan.6) In the course of study on acetic MATERIALS AND METHODS acid bacteria (genera Acetobacter and Glu- conobacter) having a high productivity of Materials. Polysaccharide AM-1of Acetobacter sp.
    [Show full text]
  • Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces Pastorianus
    fermentation Article Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces pastorianus Javier Porcayo Loza 1,2,† , Anna Chailyan 3, Jochen Forster 3 , Michael Katz 3, Uffe Hasbro Mortensen 2,* and Rosa Garcia Sanchez 3,* 1 Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; [email protected] 2 Department of Bioengineering, Technical University of Denmark, 2800 Kongens Lyngby, Denmark 3 Carlsberg A/S, Carlsberg Research Laboratory, 1799 Copenhagen V, Denmark; [email protected] (A.C.); [email protected] (J.F.); [email protected] (M.K.) * Correspondence: [email protected] (U.H.M.); [email protected] (R.G.S.) † Current address: Graphenea S.A., 20009 San Sebastian, Spain. Abstract: Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during the wort’s fermentation impacts the alcohol yield and the organoleptic traits of the product, developing brewing strains with enhanced abilities to ferment subsets of these sugars is highly desirable. In this study, we developed Saccharomyces pastorianus laboratory yeast strains with a superior capacity to grow on isomaltose and panose. First, we designed a plasmid toolbox for Citation: Porcayo Loza, J.; Chailyan, the stable integration of genes into lager strains. Next, we used the toolbox to elevate the levels of A.; Forster, J.; Katz, M.; Mortensen, the α-glucoside transporter Agt1 and the major isomaltase Ima1.
    [Show full text]
  • Glomerular Filtration Rate
    Zitta et al. BMC Nephrology 2013, 14:159 http://www.biomedcentral.com/1471-2369/14/159 RESEARCH ARTICLE Open Access Glomerular Filtration Rate (GFR) determination via individual kinetics of the inulin-like polyfructosan sinistrin versus creatinine-based population-derived regression formulae Sabine Zitta1*, Walter Schrabmair2, Gilbert Reibnegger2, Andreas Meinitzer3, Doris Wagner4, Willibald Estelberger2 and Alexander R Rosenkranz1 Abstract Background: In renal patients estimation of GFR is routinely done by means of population-based formulae using serum creatinine levels. For GFR determination in the creatinine-blind regions or in cases of reno-hepatic syndrome as well as in critical cases of live kidney donors individualized measurements of GFR (mGFR) employing the kinetics of exogenous filtration markers such as the inulin-like polyfructosan sinistrin are necessary. The goal of this study is to compare mGFR values with the eGFR values gained by the Modification of Diet in Renal Disease (MDRD4) and Chronic Kidney Disease-Epidemiology Collaboration (CKD-EPI) formulae. Methods: In 170 subjects comprising persons with normal renal function or with various stages of kidney diseases (CKD 1-4) GFR was measured by application of intravenous bolus of sinistrin and assessment of temporal plasma concentration profiles by means of pharmacokinetic methods (mGFR). Comparisons of mGFR with MDRD4- and CKD-EPI-derived eGFR values were performed by means of linear regression and Bland-Altman analyses. Results: Reasonable agreement of mGFR and eGFR values was observed in patients with poor renal function [GFR below 60 (ml/min)/1.73 m2]. In cases of normal or mildly impaired renal function, GFR determination by MDRD4 or CKD-EPI tends to underestimate GFR.
    [Show full text]
  • The Hemicellulose-Degrading Enzyme System of the Thermophilic
    Broeker et al. Biotechnol Biofuels (2018) 11:229 https://doi.org/10.1186/s13068-018-1228-3 Biotechnology for Biofuels RESEARCH Open Access The hemicellulose‑degrading enzyme system of the thermophilic bacterium Clostridium stercorarium: comparative characterisation and addition of new hemicellulolytic glycoside hydrolases Jannis Broeker1 , Matthias Mechelke1 , Melanie Baudrexl1 , Denise Mennerich1 , Daniel Hornburg2,3 , Matthias Mann3 , Wolfgang H. Schwarz1 , Wolfgang Liebl1 and Vladimir V. Zverlov1,4* Abstract Background: The bioconversion of lignocellulosic biomass in various industrial processes, such as the production of biofuels, requires the degradation of hemicellulose. Clostridium stercorarium is a thermophilic bacterium, well known for its outstanding hemicellulose-degrading capability. Its genome comprises about 50 genes for partially still unchar- acterised thermostable hemicellulolytic enzymes. These are promising candidates for industrial applications. Results: To reveal the hemicellulose-degrading potential of 50 glycoside hydrolases, they were recombinantly produced and characterised. 46 of them were identifed in the secretome of C. stercorarium cultivated on cellobiose. Xylanases Xyn11A, Xyn10B, Xyn10C, and cellulase Cel9Z were among the most abundant proteins. The secretome of C. stercorarium was active on xylan, β-glucan, xyloglucan, galactan, and glucomannan. In addition, the recombinant enzymes hydrolysed arabinan, mannan, and galactomannan. 20 enzymes are newly described, degrading xylan, galactan, arabinan, mannan, and aryl-glycosides of β-D-xylose, β-D-glucose, β-D-galactose, α-L-arabinofuranose, α-L- rhamnose, β-D-glucuronic acid, and N-acetyl-β-D-glucosamine. The activities of three enzymes with non-classifed glycoside hydrolase (GH) family modules were determined. Xylanase Xyn105F and β-D-xylosidase Bxl31D showed activities not described so far for their GH families.
    [Show full text]
  • Enzymatic Synthesis of Α-Glucosides Using Various Enzymes
    Chapter 1 Reviews: Enzymatic Synthesis of α-Glucosides Using Various Enzymes 1.1 Introduction In recent years, transglycosylation or reverse hydrolysis reactions catalyzed by glycosidases have been applied to in vitro synthesis of oligosaccharides1-8) and alkylglycosides7-14). Glucosylation is considered to be one of the important methods for the structural modification of compounds having -OH groups with useful biological activities since it increases water solubility and improves pharmacological properties of the original compounds. Enzymatic synthesis is superior to the chemical synthesis methods in such cases that the enzymatic reactions proceed regioselectively and stereoselectively without protection and deprotection processes. In addition, the enzymatic reactions occur usually under mild conditions: at ordinary temperature and pressure, and a pH value around neutrality. Various compounds, such as drugs13, 17), vitamins and their analogues15, 16), and phenolic compounds17), have been anomer-selectively glucosylated by microbial glycosidases. In this chapter, the methods for enzymatic synthesis of several glucosides and mechanism of xanthan gum synthesis by Xanthomonas campestris are reviewed in details. 1 1.2 Enzymatic synthesis of glucosides 1.2.1 Neohesperidin α-glucoside synthesis using cyclodextrin glucanotransferase of Bacillus sp. A2-5a18) Citrus fruits contain two groups of flavonoid glycosides that have either rutinose (L-rhaminopyranosyl-α-1, 6-glucopyranoside) or neohesperidose (L- rhaminopyranosyl-α-1, 2-glucopyranoside) as their saccharide components. Hesperidin from mandarin oranges is tasteless. Neohesperidin from grapefruits is intensely bitter and important in citrus juices since it is converted into sweet dihydrochalcone derivatives by hydrogenation. However, since their solubilities in water are very low, enzymatic modification of neohesperidin was expected for applications in the food industry.
    [Show full text]
  • WO 2012/077038 Al 14 June 20 12 ( 14.06.20 12) W P O P C T
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2012/077038 Al 14 June 20 12 ( 14.06.20 12) W P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, A21D 13/00 (2006.01) A23L 1/29 (2006.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, A21D 13/08 (2006.01) A23L 1/30 (2006.01) DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, A23C 9/13 (2006.01) HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (21) International Application Number: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, PCT/IB201 1/055462 OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, (22) International Filing Date: SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, 5 December 201 1 (05.12.201 1) TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (26) Publication Language: English GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, (30) Priority Data: UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, 61/419,885 6 December 2010 (06.
    [Show full text]
  • Rational Design of an Improved Transglucosylase for Production of the Rare Sugar Nigerose† Cite This: Chem
    ChemComm COMMUNICATION Rational design of an improved transglucosylase for production of the rare sugar nigerose† Cite this: Chem. Commun., 2019, 55,4531 Jorick Franceus,a Shari Dhaene,a Hannes Decadt,a Judith Vandepitte,a Received 25th February 2019, Jurgen Caroen,b Johan Van der Eycken,b Koen Beerensa and Tom Desmet *a Accepted 26th March 2019 DOI: 10.1039/c9cc01587f rsc.li/chemcomm The sucrose phosphorylase from Bifidobacterium adolescentis (BaSP) can be used as a transglucosylase for the production of rare sugars. We designed variants of BaSP for the efficient synthesis of nigerose from sucrose and glucose, thereby adding to the inventory of rare sugars that can conveniently be produced from bulk sugars. Rare sugars hold tremendous potential for practical applications in various industries.1 Regardless, few of them have been exploited Fig. 1 Transglucosylation of glucose by mutant Q345F of the B. adoles- centis sucrose phosphorylase, resulting in the synthesis of maltose and commercially due to their scarcity in nature which prevents nigerose. them from being isolated in large quantities. These compounds have consequently become attractive targets for biocatalytic production processes starting from affordable and widely avail- kojibiose, but instead produces an equimolar mixture of maltose able carbohydrates.2 and nigerose (Fig. 1).9–12 The sucrose phosphorylase from Bifidobacterium adolescentis Nigerose is the rare a-(1,3)-bonded disaccharide of glucose that (BaSP; carbohydrate-active enzyme database family GH13) is a occurs in nature as a constituent of polysaccharides such as nigeran. particularly interesting candidate enzyme for the production of It is also found in Japanese rice wine or sake, hence its alternative such rare sugars.
    [Show full text]
  • Structural Features
    1 Structural features As defined by the International Union of Pure and Applied Chemistry gly- cans are structures of multiple monosaccharides linked through glycosidic bonds. The terms sugar and saccharide are synonyms, depending on your preference for Arabic (“sukkar”) or Greek (“sakkēaron”). Saccharide is the root for monosaccha- rides (a single carbohydrate unit), oligosaccharides (3 to 20 units) and polysac- charides (large polymers of more than 20 units). Carbohydrates follow the basic formula (CH2O)N>2. Glycolaldehyde (CH2O)2 would be the simplest member of the family if molecules of two C-atoms were not excluded from the biochemical repertoire. Glycolaldehyde has been found in space in cosmic dust surrounding star-forming regions of the Milky Way galaxy. Glycolaldehyde is a precursor of several organic molecules. For example, reaction of glycolaldehyde with propenal, another interstellar molecule, yields ribose, a carbohydrate that is also the backbone of nucleic acids. Figure 1 – The Rho Ophiuchi star-forming region is shown in infrared light as captured by NASA’s Wide-field Infrared Explorer. Glycolaldehyde was identified in the gas surrounding the star-forming region IRAS 16293-2422, which is is the red object in the centre of the marked square. This star-forming region is 26’000 light-years away from Earth. Glycolaldehyde can react with propenal to form ribose. Image source: www.eso.org/public/images/eso1234a/ Beginning the count at three carbon atoms, glyceraldehyde and dihydroxy- acetone share the common chemical formula (CH2O)3 and represent the smallest carbohydrates. As their names imply, glyceraldehyde has an aldehyde group (at C1) and dihydoxyacetone a carbonyl group (at C2).
    [Show full text]
  • GWAS Reveals the Genetic Complexity of Fructan Accumulation Patterns in Barley Grain 2 3 Andrea Matros1*, Kelly Houston2, Matthew R
    bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. 1 GWAS reveals the genetic complexity of fructan accumulation patterns in barley grain 2 3 Andrea Matros1*, Kelly Houston2, Matthew R. Tucker3, Miriam Schreiber2, Bettina Berger4, 4 Matthew K. Aubert3, Laura G. Wilkinson3, Katja Witzel5, Robbie Waugh2,3, Udo Seiffert6, 5 Rachel A. Burton1 6 7 1ARC Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, 8 University of Adelaide, Adelaide, South Australia, Australia; 9 2Cell and Molecular Sciences, The James Hutton Institute, Dundee, Scotland, UK; 10 3School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 11 Australia 12 4Australian Plant Phenomics Facility, The Plant Accelerator, School of Agriculture, Food and 13 Wine, University of Adelaide, Adelaide, South Australia, Australia; 14 5Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren, Brandenburg, Germany 15 6Biosystems Engineering, Fraunhofer IFF, Magdeburg, Saxony-Anhalt, Germany 16 17 18 Running title: GWAS for fructan profiles in two-row spring barley grain 19 20 21 E-Mail addresses: 22 [email protected] 23 [email protected] 24 [email protected] 25 [email protected] 26 [email protected] 27 [email protected] 28 [email protected] 29 [email protected] 30 [email protected]; [email protected] 31 [email protected] 32 [email protected] 33 34 1 bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020.
    [Show full text]