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Characterisation and Enzymic Degradation of Non-Starch Polysaccharides in Lignocellulosic By-Products
CHARACTERISATION AND ENZYMIC DEGRADATION OF NON-STARCH POLYSACCHARIDES IN LIGNOCELLULOSIC BY-PRODUCTS A study on sunflower meal and palm-kernel meal l( OC\ "i Promotoren: dr.ir. A.G.J. Voragen hoogleraar in de levensmiddelenchemie dr. W. Pilnik emeritus-hoogleraar in de levensmiddelenleer fifNOftZOl /S^3 E.-M. Dusterhoft CHARACTERISATION AND ENZYMIC DEGRADATION OF NON- STARCH POLYSACCHARIDES IN LIGNOCELLULOSIC BY PRODUCTS A study on sunflower meal and palm-kernel meal Proefschrift ter verkrijging van de graad van doctor in de landbouw- en milieuwetenschappen op gezag van de rector magnificus, dr. H.C. van der Plas in het openbaar te verdedigen op woensdag 24 februari 1993 des namiddags te vier uur in de Aula van de Landbouwuniversiteit te Wageningen 0000 0512 8810 u>n SJLJ^Q CIP-DATA KONINKLUKEBIBLIOTHEEK , DEN HAAG Dusterhoft, Eva-Maria Characterisation and enzymic degradation of non-starch polysaccharides in lignocellulosic by-products: a study on sunflower meal and palm-kernel meal / Eva-Maria Dusterhoft. - [S.l.:s.n.] Thesis Wageningen.- With ref.- With summary in Dutch. ISBN 90-5485-076-0 Subject headings: non-starch polysaccharides / Helianthus annuus / Elaeis guineensis BlliLi .i :.;.;.:. LANDBOUWLNiVLRiHiol; ffiAGEMNGEN The research described in this thesis was financially supported by BP Nutrition Nederland B.V. and by a grant of the Dutch Ministry of Economic Affairs (subsidiary agreement 'Programmatische Bedrijfsgerichte Technologie Stimulering' (PBTS). fJNO^W! i 1-5^3 STELLINGEN 1) Kennis van alleen de suikersamenstelling van een heterogeen substraat is niet voldoende voor een voorspelling van de benodigde enzymen voor de hydrolyse ervan. dit proefschrift 2) De vertaling, die Thibault en Crepeau (1989) geven van de suikersamenstelling van zonnepitdoppen naar de daarin aanwezige polysacchariden, is gedeeltelijk onjuist. -
Oat Β-Glucan Lowers Total and LDL-Cholesterol
Oat β-glucan lowers total and LDL-cholesterol Sylvia Pomeroy, Richard Tupper, Marja Cehun-Aders and Paul Nestel Abstract Several soluble polysaccharides have been shown to daily, have shown to significantly lower serum cholesterol have cholesterol-lowering properties and to have a role in pre- mostly by between 5.4 and 12.8% and LDL-cholesterol by vention of heart disease. Major sources of one such between 8.5 and 12.4% in moderately hypercholesterolae- β polysaccharide ( -glucan) are oats and barley. The aim of this mic subjects. Larger reductions have been reported (8–13) study was to examine the effects on plasma lipid concentrations whereas other well executed trials have proven to be when β-glucan derived from a fractionated oat preparation was consumed by people with elevated plasma lipids. A single-blind, negative (14–18). crossover design compared plasma cholesterol, triglycerides, Two meta-analysis studies have shed more informa- high density lipoproteins and low density lipoproteins (LDLs) in β tion on this issue. One meta-analysis (19) of 23 trials 14 people; in the order of low, high and low -glucan supple- provided strong support that approximately 3 g of soluble mented diets, each of three weeks duration. For the high β- glucan diet, an average intake of 7 g per day was consumed from fibre from oat products per day can lower total cholesterol cereal, muffins and bread. The background diet remained rela- concentrations from 0.13 to 0.16 mmol/L and concluded tively constant over the three test periods. Differences during the that the reduction was greater in those with higher initial interventions were calculated by one-way repeated measures cholesterol concentrations. -
Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis
nutrients Review Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis Norah A. Alshammari 1,2, Moira A. Taylor 3, Rebecca Stevenson 4 , Ourania Gouseti 5, Jaber Alyami 6 , Syahrizal Muttakin 7,8, Serafim Bakalis 5, Alison Lovegrove 9, Guruprasad P. Aithal 2 and Luca Marciani 2,* 1 Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia; [email protected] 2 Translational Medical Sciences and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, Nottingham NG7 2UH, UK; [email protected] 3 Division of Physiology, Pharmacology and Neuroscience, School of Life Sciences, Queen’s Medical Centre, National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham NG7 2UH, UK; [email protected] 4 Precision Imaging Beacon, University of Nottingham, Nottingham NG7 2UH, UK; [email protected] 5 Department of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark; [email protected] (O.G.); [email protected] (S.B.) 6 Department of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University (KAU), Jeddah 21589, Saudi Arabia; [email protected] 7 Indonesian Agency for Agricultural Research and Development, Jakarta 12540, Indonesia; Citation: Alshammari, N.A.; [email protected] Taylor, M.A.; Stevenson, R.; 8 School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK Gouseti, O.; Alyami, J.; Muttakin, S.; 9 Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK; [email protected] Bakalis, S.; Lovegrove, A.; Aithal, G.P.; * Correspondence: [email protected]; Tel.: +44-115-823-1248 Marciani, L. -
Advances in Chitin/Chitosan Characterization and Applications
Advances in Chitin/Chitosan Characterization and Applications Edited by Marguerite Rinaudo and Francisco M. Goycoolea Printed Edition of the Special Issue Published in Polymers www.mdpi.com/journal/polymers Advances in Chitin/Chitosan Characterization and Applications Advances in Chitin/Chitosan Characterization and Applications Special Issue Editors Marguerite Rinaudo Francisco M. Goycoolea MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Marguerite Rinaudo Francisco M. Goycoolea University of Grenoble Alpes University of Leeds France UK Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Polymers (ISSN 2073-4360) from 2017 to 2018 (available at: https://www.mdpi.com/journal/polymers/ special issues/chitin chitosan) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03897-802-2 (Pbk) ISBN 978-3-03897-803-9 (PDF) c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... ix Preface to ”Advances in Chitin/Chitosan Characterization and Applications” ......... -
Lactobacillus Plantarum ATCC 8014 Successive Two-Step Fermentation
1 Production of chitin from shrimp shell powders using Serratia marcescens B742 and 2 Lactobacillus plantarum ATCC 8014 successive two-step fermentation 3 4 Hongcai Zhang a, Yafang Jin a, Yun Deng a, Danfeng Wang a, Yanyun Zhao a,b* 5 a School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P.R. 6 China; 7 b Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602, 8 USA 9 10 11 12 13 14 15 16 17 18 * Corresponding author: 19 Dr. Yanyun Zhao, Professor 20 Dept. of Food Science & Technology 21 Oregon State University 22 Corvallis, OR 97331-6602 23 E-mail: [email protected] 1 24 ABSTRACT 25 Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia 26 marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi 27 experimental design with orthogonal array was employed to investigate the most contributing 28 factors on each of the one-step fermentation first. The identified optimal fermentation conditions 29 for extracting chitin from SSP using S. marcescens B742 were 2% SSP, 2 h of sonication time, 30 10% incubation level and 4 d of culture time, while that of using L. plantarum ATCC 8014 31 fermentation was 2% SSP, 15% glucose, 10% incubation level and 2 d of culture time. 32 Successive two-step fermentation using identified optimal fermentation conditions resulted in 33 chitin yield of 18.9% with the final deproteinization (DP) and demineralization (DM) rate of 34 94.5% and 93.0%, respectively. The obtained chitin was compared with the commercial chitin 35 from SSP using scanning electron microscopy (SEM), Fourier transform infrared spectrometer 36 (FT-IR) and X-ray diffraction (XRD). -
Immunostimulatory Properties and Antitumor Activities of Glucans (Review)
INTERNATIONAL JOURNAL OF ONCOLOGY 43: 357-364, 2013 Immunostimulatory properties and antitumor activities of glucans (Review) LUCA VANNUCCI1,2, JIRI KRIZAN1, PETR SIMA1, DMITRY STAKHEEV1, FABIAN CAJA1, LENKA RAJSIGLOVA1, VRATISLAV HORAK2 and MUSTAFA SAIEH3 1Laboratory of Immunotherapy, Department of Immunology and Gnotobiology, Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i., 142 20 Prague 4; 2Laboratory of Tumour Biology, Institute of Animal Physiology and Genetics, Academy of Sciences of the Czech Republic, v.v.i., 277 21 Libechov, Czech Republic; 3Department of Biology, University of Al-Jabal Al-Gharbi, Gharyan Campus, Libya Received April 5, 2013; Accepted May 17, 2013 DOI: 10.3892/ijo.2013.1974 Abstract. New foods and natural biological modulators have 1. Introduction recently become of scientific interest in the investigation of the value of traditional medical therapeutics. Glucans have Renewed interest has recently arisen for both functional foods an important part in this renewed interest. These fungal wall and the investigation of the scientific value of traditional components are claimed to be useful for various medical medical treatments. The evaluation of mushroom derivatives purposes and they are obtained from medicinal mushrooms and their medical properties are important part of these studies. commonly used in traditional Oriental medicine. The immu- Polysaccharides, including the glucans, have been described as notherapeutic properties of fungi extracts have been reported, biologically active molecules (1-4). Certain glucose polymers, including the enhancement of anticancer immunity responses. such as (1→3), (1→6)-β-glucans, were recently proposed as potent These properties are principally related to the stimulation of immunomodulation agents (3-5). -
Sweeteners Georgia Jones, Extension Food Specialist
® ® KFSBOPFQVLCB?O>PH>¨ FK@LIKUQBKPFLK KPQFQRQBLCDOF@RIQROB>KA>QRO>IBPLRO@BP KLTELT KLTKLT G1458 (Revised May 2010) Sweeteners Georgia Jones, Extension Food Specialist Consumers have a choice of sweeteners, and this NebGuide helps them make the right choice. Sweeteners of one kind or another have been found in human diets since prehistoric times and are types of carbohy- drates. The role they play in the diet is constantly debated. Consumers satisfy their “sweet tooth” with a variety of sweeteners and use them in foods for several reasons other than sweetness. For example, sugar is used as a preservative in jams and jellies, it provides body and texture in ice cream and baked goods, and it aids in fermentation in breads and pickles. Sweeteners can be nutritive or non-nutritive. Nutritive sweeteners are those that provide calories or energy — about Sweeteners can be used not only in beverages like coffee, but in baking and as an ingredient in dry foods. four calories per gram or about 17 calories per tablespoon — even though they lack other nutrients essential for growth and health maintenance. Nutritive sweeteners include sucrose, high repair body tissue. When a diet lacks carbohydrates, protein fructose corn syrup, corn syrup, honey, fructose, molasses, and is used for energy. sugar alcohols such as sorbitol and xytilo. Non-nutritive sweet- Carbohydrates are found in almost all plant foods and one eners do not provide calories and are sometimes referred to as animal source — milk. The simpler forms of carbohydrates artificial sweeteners, and non-nutritive in this publication. are called sugars, and the more complex forms are either In fact, sweeteners may have a variety of terms — sugar- starches or dietary fibers.Table I illustrates the classification free, sugar alcohols, sucrose, corn sweeteners, etc. -
Mannoside Recognition and Degradation by Bacteria Simon Ladeveze, Elisabeth Laville, Jordane Despres, Pascale Mosoni, Gabrielle Veronese
Mannoside recognition and degradation by bacteria Simon Ladeveze, Elisabeth Laville, Jordane Despres, Pascale Mosoni, Gabrielle Veronese To cite this version: Simon Ladeveze, Elisabeth Laville, Jordane Despres, Pascale Mosoni, Gabrielle Veronese. Mannoside recognition and degradation by bacteria. Biological Reviews, Wiley, 2016, 10.1111/brv.12316. hal- 01602393 HAL Id: hal-01602393 https://hal.archives-ouvertes.fr/hal-01602393 Submitted on 26 May 2020 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. Biol. Rev. (2016), pp. 000–000. 1 doi: 10.1111/brv.12316 Mannoside recognition and degradation by bacteria Simon Ladeveze` 1, Elisabeth Laville1, Jordane Despres2, Pascale Mosoni2 and Gabrielle Potocki-Veron´ ese` 1∗ 1LISBP, Universit´e de Toulouse, CNRS, INRA, INSA, 31077, Toulouse, France 2INRA, UR454 Microbiologie, F-63122, Saint-Gen`es Champanelle, France ABSTRACT Mannosides constitute a vast group of glycans widely distributed in nature. Produced by almost all organisms, these carbohydrates are involved in numerous cellular processes, such as cell structuration, protein maturation and signalling, mediation of protein–protein interactions and cell recognition. The ubiquitous presence of mannosides in the environment means they are a reliable source of carbon and energy for bacteria, which have developed complex strategies to harvest them. -
An Overview of Non Starch Polysaccharide
JOURNAL OF ANIMAL NUTRITION AND PHYSIOLOGY Journal homepage: www.jakraya.com/journal/janp MINI-REVIEW An Overview of Non Starch Polysaccharide Kamdev Sethy a, S.K. Mishra b, P. P. Mohanty c, J. Agarawal c, P. Meher c, D. Satapathy c, J. K. Sahoo c, S. Panda c and S. M. Nayak c aAssistant Professor, bAssociate Professor, cM.V.Sc. Scholars, Department of Animal Nutrition, College of Veterinary Science and Animal Husbandry, Orissa University of Agriculture and Technology, Bhubaneswar, India. Abstract Polysaccharides are macromolecules of monosaccharides linked by *Corresponding Author: glycosidic bonds. Polysaccharides are widespread biopolymers, which Dr. Kamdev Sethy quantitatively represent the most important group of nutrients in feed. These are major components of plant materials used in rations for E mail: [email protected] monogastrics. Non-starch polysaccharides (NSP) contain ß-glucans, cellulose, pectin and hemicellulose. NSP consist of both soluble and insoluble fractions. Soluble NSP of cereals such as wheat, barley and rye increases intestinal viscosity there by interfere with the digestive processes Received: 05/02/2015 and exert strong negative effects on net utilisation of energy. NSP cannot be degraded by endogeneous enzymes and therefore reach the colon almost Revised: 27/02/2015 indigested. Insoluble NSP make up the bulk in the diets. NSP are known to posses anti-nutritional properties by either encapsulating nutrients and/or Accepted: 02/03/2015 depressing overall nutrient digestibility through gastro-intestinal modifications. Key words: Polysaccharides, Starch, Digestibility. 1. Introduction xylans are present only in the hull and husk portion. Non starch polysaccharides (NSPs) are The cotyledon of legumes contains pectic carbohydrate fractions excluding starch and free sugars. -
SYNTHESIS and FUNCTIONALITY STUDY of NOVEL BIOMIMETIC N-GLYCAN POLYMERS KA KEUNG CHAN Bachelor of Science Appalachian State Univ
SYNTHESIS AND FUNCTIONALITY STUDY OF NOVEL BIOMIMETIC N-GLYCAN POLYMERS KA KEUNG CHAN Bachelor of Science Appalachian State University May 2014 submitted in partial fulfillment of requirements for the degree of DOCTOR OF PHILOSOPHY IN CLINICAL AND BIOANALYTICAL CHEMISTRY at the CLEVELAND STATE UNIVERSITY May 2021 We hereby approve this dissertation for KA KEUNG CHAN Candidate for the Doctor of Philosophy in Clinical and Bioanalytical Chemistry degree for the Department of Chemistry and Cleveland State University’s College of Graduate Studies by ______________________________________________________ Xue-Long Sun, Ph.D., Dissertation Committee Chairperson Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Aimin Zhou, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Bin Su, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ David Anderson, Ph.D., Dissertation Committee Member Chemistry, 4/22/2021 Department & Date ____________________________________________________________ Moo-Yeal Lee, Ph.D., Dissertation Committee Member Chemical & Biomedical Engineering, 4/22/2021 Department & Date ____________________________________________________________ Aaron Severson, Ph.D., Dissertation Committee Member Biological, Geological and Environmental Sciences, 4/22/2021 Department & Date Date of Defense: 22 APRIL 2021 DEDICATION I dedicate the entirety of this degree to my family. My mother, Mrs. Yu Hung Cheung, to whom I owe the world and I unreservedly dedicate the entire of my life and achievements – thank you for everything that you have done for me. My fiancée, Ms. Mengni Xu, to whom I dedicate the rest of my life with my undying love – you deserve all of my achievements as much as I do. ACKNOWLEDGEMENT I extend my most sincere gratitude to Dr. -
Brazilian Potential for Biomass Ethanol: Challenge of Using Hexose and Pentose Co- Fermenting Yeast Strains
Journal of Scientific & Industrial Research 918Vol. 67, November 2008, pp.918-926 J SCI IND RES VOL 67 NOVEMBER 2008 Brazilian potential for biomass ethanol: Challenge of using hexose and pentose co- fermenting yeast strains Boris U Stambuk1*, Elis C A. Eleutherio2, Luz Marina Florez-Pardo3 Ana Maria Souto-Maior4 and Elba P S Bon5 1Laboratório de Biologia Molecular e Biotecnologia de Leveduras, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Florianópolis, SC, Brasil 2Laboratório de Investigação de Fatores de Estresse, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brasil 3Departamento Sistemas de Produccion, Universidad Autonoma de Occidente, Cali, Colombia 4Departamento de Antibióticos, Universidade Federal de Pernambuco, Recife, PE, Brasil 5Laboratório de Tecnologia Enzimática, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brasil Received 15 July 2008; revised 16 September 2008; accepted 01 October 2008 This paper reviews Brazilian scenario and efforts for deployment of technology to produce bioethanol vis-à-vis recent international advances in the area, including possible use of hexose and pentose co-fermenting yeast strains. Keywords: Biomass ethanol, Brazilian ethanol production, Ethanologenic yeasts, Hexose-pentose co-fermentation Introduction ethanol, 109 produce only ethanol and 16 produce only Brazil produces annually 5 x 109 gallons of ethanol sugar. Brazil will produce around 27 billion litre of ethanol from sugarcane grown on 5 million ha. Sugarcane is in 2008, and plans to build 41 new distilleries before 2010, processed in 365 sugar/ethanol producing units, and it and 45 more until 20156. Land use for energy crops as is forecasted that 86 new distilleries will be built before compared to food crops has been opted for renewable 2015. -
406-3 Wood Sugars.Pdf
Wood Chemistry Wood Chemistry Wood Carbohydrates l Major Components Wood Chemistry » Hexoses – D-Glucose, D-Galactose, D-Mannose PSE 406/Chem E 470 » Pentoses – D-Xylose, L-Arabinose Lecture 3 » Uronic Acids Wood Sugars – D-glucuronic Acid, D Galacturonic Acid l Minor Components » 2 Deoxy Sugars – L-Rhamnose, L-Fucose PSE 406 - Lecture 3 1 PSE 406 - Lecture 3 2 Wood Chemistry Wood Sugars: L Arabinose Wood Chemistry Wood Sugars: D Xylose l Pentose (5 carbons) CHO l Pentose CHO l Of the big 5 wood sugars, l Xylose is the major constituent of H OH arabinose is the only one xylans (a class of hemicelluloses). H OH found in the L form. » 3-8% of softwoods HO H HO H l Arabinose is a minor wood » 15-25% of hardwoods sugar (0.5-1.5% of wood). HO H H OH CH OH 2 CH2OH PSE 406 - Lecture 3 3 PSE 406 - Lecture 3 4 1 1 Wood Chemistry Wood Sugars: D Mannose Wood Chemistry Wood Sugars: D Glucose CHO l Hexose (6 carbons) CHO l Hexose (6 carbons) l Glucose is the by far the most H OH l Mannose is the major HO H constituent of Mannans (a abundant wood monosaccharide (cellulose). A small amount can HO H class of hemicelluloses). HO H also be found in the » 7-13% of softwoods hemicelluloses (glucomannans) H OH » 1-4% of hardwoods H OH H OH H OH CH2OH CH2OH PSE 406 - Lecture 3 5 PSE 406 - Lecture 3 6 Wood Chemistry Wood Sugars: D Galactose Wood Chemistry Wood Sugars CHO CHO l Hexose (6 carbons) CHO H OH H OH l Galactose is a minor wood D Xylose L Arabinose HO H HO H monosaccharide found in H OH HO H H OH certain hemicelluloses CH2OH HO H CHO CH2OH CHO CHO » 1-6% of softwoods HO H H OH H OH » 1-1.5% of hardwoods HO H HO H HO H HO H HO H H OH H OH H OH H OH H OH H OH CH2OH CH2OH CH2OH CH2OH D Mannose D Glucose D Galactose PSE 406 - Lecture 3 7 PSE 406 - Lecture 3 8 2 2 Wood Chemistry Sugar Numbering System Wood Chemistry Uronic Acids CHO 1 CHO l Aldoses are numbered l Uronic acids are with the structure drawn HO H 2 polyhydroxy carboxylic H OH vertically starting from the aldehydes.