Trehalose and Trehalose-Based Polymers for Environmentally Benign, Biocompatible and Bioactive Materials
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Bacteria Belonging to Pseudomonas Typographi Sp. Nov. from the Bark Beetle Ips Typographus Have Genomic Potential to Aid in the Host Ecology
insects Article Bacteria Belonging to Pseudomonas typographi sp. nov. from the Bark Beetle Ips typographus Have Genomic Potential to Aid in the Host Ecology Ezequiel Peral-Aranega 1,2 , Zaki Saati-Santamaría 1,2 , Miroslav Kolaˇrik 3,4, Raúl Rivas 1,2,5 and Paula García-Fraile 1,2,4,5,* 1 Microbiology and Genetics Department, University of Salamanca, 37007 Salamanca, Spain; [email protected] (E.P.-A.); [email protected] (Z.S.-S.); [email protected] (R.R.) 2 Spanish-Portuguese Institute for Agricultural Research (CIALE), 37185 Salamanca, Spain 3 Department of Botany, Faculty of Science, Charles University, Benátská 2, 128 01 Prague, Czech Republic; [email protected] 4 Laboratory of Fungal Genetics and Metabolism, Institute of Microbiology of the Academy of Sciences of the Czech Republic, 142 20 Prague, Czech Republic 5 Associated Research Unit of Plant-Microorganism Interaction, University of Salamanca-IRNASA-CSIC, 37008 Salamanca, Spain * Correspondence: [email protected] Received: 4 July 2020; Accepted: 1 September 2020; Published: 3 September 2020 Simple Summary: European Bark Beetle (Ips typographus) is a pest that affects dead and weakened spruce trees. Under certain environmental conditions, it has massive outbreaks, resulting in attacks of healthy trees, becoming a forest pest. It has been proposed that the bark beetle’s microbiome plays a key role in the insect’s ecology, providing nutrients, inhibiting pathogens, and degrading tree defense compounds, among other probable traits. During a study of bacterial associates from I. typographus, we isolated three strains identified as Pseudomonas from different beetle life stages. In this work, we aimed to reveal the taxonomic status of these bacterial strains and to sequence and annotate their genomes to mine possible traits related to a role within the bark beetle holobiont. -
Enhanced Trehalose Production Improves Growth of Escherichia Coli Under Osmotic Stress† J
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, July 2005, p. 3761–3769 Vol. 71, No. 7 0099-2240/05/$08.00ϩ0 doi:10.1128/AEM.71.7.3761–3769.2005 Copyright © 2005, American Society for Microbiology. All Rights Reserved. Enhanced Trehalose Production Improves Growth of Escherichia coli under Osmotic Stress† J. E. Purvis, L. P. Yomano, and L. O. Ingram* Department of Microbiology and Cell Science, Box 110700, University of Florida, Gainesville, Florida 32611 Downloaded from Received 7 July 2004/Accepted 9 January 2005 The biosynthesis of trehalose has been previously shown to serve as an important osmoprotectant and stress protectant in Escherichia coli. Our results indicate that overproduction of trehalose (integrated lacI-Ptac-otsBA) above the level produced by the native regulatory system can be used to increase the growth of E. coli in M9-2% glucose medium at 37°C to 41°C and to increase growth at 37°C in the presence of a variety of osmotic-stress agents (hexose sugars, inorganic salts, and pyruvate). Smaller improvements were noted with xylose and some fermentation products (ethanol and pyruvate). Based on these results, overproduction of trehalose may be a useful trait to include in biocatalysts engineered for commodity chemicals. http://aem.asm.org/ Bacteria have a remarkable capacity for adaptation to envi- and lignocellulose (6, 7, 10, 28, 30, 31, 32, 45). Biobased pro- ronmental stress (39). A part of this defense system involves duction of these renewable chemicals would be facilitated by the intracellular accumulation of protective compounds that improved growth under thermal stress and by increased toler- shield macromolecules and membranes from damage (9, 24). -
Insulin in Insulin-Secreti
OPEN Rab2A is a pivotal switch protein that SUBJECT AREAS: promotes either secretion or MEMBRANE TRAFFICKING ER-associated degradation of (pro)insulin ORGANELLES in insulin-secreting cells Received 1 1,2 1 8 July 2014 Taichi Sugawara , Fumi Kano & Masayuki Murata Accepted 14 October 2014 1Department of Life Sciences, Graduate School of Arts and Sciences, The University of Tokyo, Tokyo 153-8902, Japan, 2PRESTO, Japan Science and Technology Agency, Saitama 332-0012, Japan. Published 7 November 2014 Rab2A, a small GTPase localizing to the endoplasmic reticulum (ER)-Golgi intermediate compartment (ERGIC), regulates COPI-dependent vesicular transport from the ERGIC. Rab2A knockdown inhibited glucose-stimulated insulin secretion and concomitantly enlarged the ERGIC in insulin-secreting cells. Large Correspondence and aggregates of polyubiquitinated proinsulin accumulated in the cytoplasmic vicinity of a unique large requests for materials spheroidal ERGIC, designated the LUb-ERGIC. Well-known components of ER-associated degradation should be addressed to (ERAD) also accumulated at the LUb-ERGIC, creating a suitable site for ERAD-mediated protein quality M.M. (mmurata@bio. control. Moreover, chronically high glucose levels, which induced the enlargement of the LUb-ERGIC and c.u-tokyo.ac.jp) ubiquitinated protein aggregates, impaired Rab2A activity by promoting dissociation from its effector, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), in response to poly (ADP-ribosyl)ation of GAPDH. The inactivation of Rab2A relieved glucose-induced ER stress and inhibited ER stress-induced apoptosis. Collectively, these results suggest that Rab2A is a pivotal switch that controls whether insulin should be secreted or degraded at the LUb-ERGIC and Rab2A inactivation ensures alleviation of ER stress and cell survival under chronic glucotoxicity. -
Influence of Different Hydrocolloids on Dough Thermo-Mechanical Properties and in Vitro Starch Digestibility of Gluten-Free Steamed Bread Based on Potato Flour
Accepted Manuscript Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie Laure Fauconnier PII: S0308-8146(17)31191-3 DOI: http://dx.doi.org/10.1016/j.foodchem.2017.07.047 Reference: FOCH 21431 To appear in: Food Chemistry Received Date: 29 March 2017 Revised Date: 4 July 2017 Accepted Date: 10 July 2017 Please cite this article as: Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J., Fauconnier, M.L., Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem.2017.07.047 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour Xingli Liu1,2, Taihua Mu1*, Hongnan Sun1, Miao Zhang1, Jingwang Chen1,2, Marie Laure Fauconnier2 1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 2 Yuanmingyuan west road, Haidian, Beijing 100193, P.R. -
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). -
Sugars Amount Per Serving Calories 300 Calories from Fat 45
Serving Size 1 package (272g) Servings Per Container 1 Sugars Amount Per Serving Calories 300 Calories from Fat 45 % Daily Value* What They Are Total Fat 5g 8% Sugars are the smallest and simplest type of carbohydrate. They are easily Saturated Fat 1.5g 8% digested and absorbed by the body. Trans Fat 0g Cholesterol 30mg 10% There are two types of sugars, and most foods contain some of each kind. Sodium 430mg 18% Total Carbohydrate 55g 18% Single sugars (monosaccharides) Sugars that contain two molecules of Dietary Fiber 6g 24% are small enough to be absorbed sugar linked together (disaccharides) are Sugars 23g directly into the bloodstream. broken down in your body into single sugars. Protein 14g They include: They include: Vitamin A 80% Fructose Sucrose (table sugar ) = glucose + fructose Vitamin C 35% Calcium 6% Galactose Lactose (milk sugar) = glucose + galactose Iron 15% Glucose Maltose (malt sugar) = glucose + glucose * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g Where They Are Found Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sugars are found naturally in many nutritious foods and beverages and are also Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g added to foods and beverages for taste, texture, and preservation. Dietary Fiber 25g 30g Naturally occurring sugars are found in a variety of foods, including: • Dairy products • Fruit (fresh, frozen, dried, and canned in 100% fruit juice) Sugars are a major source of daily calories for many people and can • 100% fruit and vegetable juice increase the risk of developing • Vegetables cavities. -
Induced Structural Changes in a Multifunctional Sialyltransferase
Biochemistry 2006, 45, 2139-2148 2139 Cytidine 5′-Monophosphate (CMP)-Induced Structural Changes in a Multifunctional Sialyltransferase from Pasteurella multocida†,‡ Lisheng Ni,§ Mingchi Sun,§ Hai Yu,§ Harshal Chokhawala,§ Xi Chen,*,§ and Andrew J. Fisher*,§,| Department of Chemistry and the Section of Molecular and Cellular Biology, UniVersity of California, One Shields AVenue, DaVis, California 95616 ReceiVed NoVember 23, 2005; ReVised Manuscript ReceiVed December 19, 2005 ABSTRACT: Sialyltransferases catalyze reactions that transfer a sialic acid from CMP-sialic acid to an acceptor (a structure terminated with galactose, N-acetylgalactosamine, or sialic acid). They are key enzymes that catalyze the synthesis of sialic acid-containing oligosaccharides, polysaccharides, and glycoconjugates that play pivotal roles in many critical physiological and pathological processes. The structures of a truncated multifunctional Pasteurella multocida sialyltransferase (∆24PmST1), in the absence and presence of CMP, have been determined by X-ray crystallography at 1.65 and 2.0 Å resolutions, respectively. The ∆24PmST1 exists as a monomer in solution and in crystals. Different from the reported crystal structure of a bifunctional sialyltransferase CstII that has only one Rossmann domain, the overall structure of the ∆24PmST1 consists of two separate Rossmann nucleotide-binding domains. The ∆24PmST1 structure, thus, represents the first sialyltransferase structure that belongs to the glycosyltransferase-B (GT-B) structural group. Unlike all other known GT-B structures, however, there is no C-terminal extension that interacts with the N-terminal domain in the ∆24PmST1 structure. The CMP binding site is located in the deep cleft between the two Rossmann domains. Nevertheless, the CMP only forms interactions with residues in the C-terminal domain. -
Metabolic Shift from Glycogen to Trehalose Promotes Lifespan and Healthspan in Caenorhabditis Elegans
Metabolic shift from glycogen to trehalose promotes lifespan and healthspan in Caenorhabditis elegans Yonghak Seoa, Samuel Kingsleya, Griffin Walkera, Michelle A. Mondouxb, and Heidi A. Tissenbauma,c,1 aDepartment of Molecular, Cell and Cancer Biology, University of Massachusetts Medical School (UMMS), Worcester, MA 01605; bDepartment of Biology, College of the Holy Cross, Worcester, MA 01610; and cProgram in Molecular Medicine, UMMS, Worcester, MA 01605 Edited by Gary Ruvkun, Massachusetts General Hospital, Boston, MA, and approved February 13, 2018 (received for review August 10, 2017) As Western diets continue to include an ever-increasing amount of dition of trehalose to the standard E. coli diet promotes longevity sugar, there has been a rise in obesity and type 2 diabetes. To avoid (27) in contrast to the toxicity caused by the addition of glucose metabolic diseases, the body must maintain proper metabolism, even (5–8). Furthermore, mutants have been identified that are long on a high-sugar diet. In both humans and Caenorhabditis elegans, lived and store increased trehalose (27). Therefore, an association excess sugar (glucose) is stored as glycogen. Here, we find that ani- between longevity and trehalose has been established. Mammals do mals increased stored glycogen as they aged, whereas even young not store sugar as trehalose but do possess the enzyme trehalase to adult animals had increased stored glycogen on a high-sugar diet. breakdown ingested trehalose (28). Further, oral supplementation Decreasing the amount of glycogen storage by modulating the C. of trehalose has been shown to improve glucose tolerance in in- elegans glycogen synthase, gsy-1, a key enzyme in glycogen synthe- dividuals at high risk for developing type 2 diabetes (29) and can sis, can extend lifespan, prolong healthspan, and limit the detrimental improve recovery from traumatic brain injury in mice (30). -
Caramelization Processes in Sugar Glasses and Sugar Polycrystals
New Physics: Sae Mulli (The Korean Physical Society), DOI: 10.3938/NPSM.62.761 Volume 62, Number 7, 2012¸ 7Z4, pp. 761∼767 Caramelization Processes in Sugar Glasses and Sugar Polycrystals Jeong-Ah Seo · Hyun-Joung Kwon · Dong-Myeong Shin · Hyung Kook Kim · Yoon-Hwae Hwang∗ Department of Nanomaterials Engineering & BK21 Nano Fusion Technology Division, Pusan National University, Miryang 627-706 (Received 3 April 2012 : revised 3 June 2012 : accepted 2 July 2012) We studied the chemical dehydration processes due to the caramelization in sugar glasses and sugar polycrystals. The dehydration processes of three monosaccharide sugars (fructose, galactose, and glucose) and three disaccharide sugars (sucrose, maltose, and trehalose) were compared by using a thermogravimetic-differential thermal analyzer to measure the mass reduction. The amounts of mass reductions in sugar glasses were larger than those in sugar polycrystals. However, the amount of mass reduction in trehalose glasses was smaller than that in trehalose polycrystals. This unique dehydration property of trehalose glasses may be related to the high glass transition temperature, which might be related to a superior bioprotection ability of trehalose. PACS numbers: 87.14.Df, 81.70.Pg, 64.70.P Keywords: Dehydration, Caramelization, Sugar glass, Trehalose, Disaccharide I. INTRODUCTION higher than that of other disaccharides [6,7]. Therefore, the viscosity of trehalose is higher than that of other There are many strategies in nature for the long-term sugars at a given temperature. Several researchers have survival and storage of organisms, and a bio-protection pointed out that the high glass-transition temperature of effect is one of the most interesting among those long- trehalose may contribute to the preservation of biologi- term survival and storage mechanisms. -
Molecular Mechanisms of Trehalose in Modulating Glucose Homeostasis in Diabetes
Molecular Mechanisms of Trehalose in Modulating Glucose Homeostasis in Diabetes Running Title: Trehalose and Glucose Homeostasis Yaribeygi, Habib; Yaribeygi, Alijan; Sathyapalan, Thozhukat; Sahebkar, Amirhossein Abstract Diabetes mellitus is the most prevalent metabolic disorder contributing to significant morbidity and mortality in humans. Many preventative and therapeutic agents have been developed for normalizing glycemic profile in patients with diabetes. In addition to various pharmacologic strategies, many non-pharmacological agents have also been suggested to improve glycemic control in patients with diabetes. Trehalose is a naturally occurring disaccharide which is not synthesized in human but is widely used in food industries. Some studies have provided evidence indicating that it can potentially modulate glucose metabolism and help to stabilize glucose homeostasis in patients with diabetes. Studies have shown that trehalose can significantly modulate insulin sensitivity via at least 7 molecular pathways leading to better control of hyperglycemia. In the current study, we concluded about possible anti-hyperglycemic effects of trehalose suggesting trehalose as a potentially potent non- pharmacological agent for the management of diabetes. Keywords: Diabetes Mellitus, Trehalose, Oxidative Stress, Glucose, Homeostasis. This accepted manuscript of a work published in Diabetes and Metabolic Syndrome: Clinical research and reviews is licensed under a Creative Commons Attribution-NonCommercial- NoDerivatives 4.0 International License. -
Microplate Sugar-Fermentation Assay Distinguishes Streptococcus Equi from Other Streptococci of Lancefield’S Group C
—NOTE— Microplate Sugar-Fermentation Assay Distinguishes Streptococcus equi from Other Streptococci of Lancefield’s Group C Yasushi KUWAMOTO, Toru ANZAI* and Ryuichi WADA Epizootic Research Station, Equine Research Institute, Japan Racing Association, 1400–4 Shiba Kokubunji- machi, Shimotuga-gun, Tochigi 329-0412, Japan Lancefield’s group C streptococci often contaminate test samples taken from open lesions of J. Equine Sci. the equine disease strangles, and it is difficult to distinguish the causal agent, Streptococcus Vol. 12, No. 2 equi (S. equi), from these other streptococci on the isolation plate. Here we have developed pp. 47–49, 2001 a microplate sugar-fermentation assay that distinguishes S. equi from other streptococci of Lancefield’s group C. Within 18 hr of incubation, the assay distinguished between 19 strains of S. equi, 171 strains of Streptococcus zooepidemicus and 19 strains of Streptococcus equisimilis, which were isolated from clinical horse samples and identified by API 20 STREP and Western immunoblotting. Moreover, this microplate assay can simultaneously test up to 24 samples, and is therefore valuable for the diagnosis of strangles. Key words: Strangles, Streptococcus equi, sugar-fermentation assay Strangles is a highly contagious equine disease that trehalose. Lancefield’s group C streptococci that fail to causes pyrexia, nasal discharge and secretion of pus ferment any of these sugars are usually identified as S. from the lymph nodes [4]. Recently, the number of equi, those that ferment lactose and sorbitol are outbreaks of strangles increased in Hidaka district, identified as S. zooepidemicus, and those ferment which is the main racehorse-breeding area of Japan, trehalose are identified as S. -
Effect of Disaccharides on Survival During Storage of Freeze Dried Probiotics Song Miao, Susan Mills, Catherine Stanton, Gerald F
Effect of disaccharides on survival during storage of freeze dried probiotics Song Miao, Susan Mills, Catherine Stanton, Gerald F. Fitzgerald, Yrjo Roos, R. Paul Ross To cite this version: Song Miao, Susan Mills, Catherine Stanton, Gerald F. Fitzgerald, Yrjo Roos, et al.. Effect of dis- accharides on survival during storage of freeze dried probiotics. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.19-30. hal-00895773 HAL Id: hal-00895773 https://hal.archives-ouvertes.fr/hal-00895773 Submitted on 1 Jan 2008 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. Dairy Sci. Technol. 88 (2008) 19–30 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2007003 Original article Effect of disaccharides on survival during storage of freeze dried probiotics Song Miao1,SusanMills1, Catherine Stanton1,2*, Gerald F. Fitzgerald2,3, Yrjo Roos4,R.PaulRoss1,2 1 Teagasc Moorepark Food Research Centre, Fermoy, County Cork, Ireland 2 Alimentary Pharmabiotic Centre, Biosciences Institute, County Cork, Ireland 3 Department of Microbiology, University College Cork, County Cork, Ireland 4 Department of Food and Nutritional Sciences, University College Cork, County Cork, Ireland Abstract – The aim of this study was to investigate the effects of protective media and different relative vapour pressures (RVPs) on the survival of probiotics during freeze drying and subse- quent storage, to determine the optimal conditions for the production of freeze dried probiotics at industrial scale, ensuring a high survival rate.