Isolation and characterisation of cell wall polysaccharides from taewa (Māori potatoes; Solanum tuberosum L.)

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-17 DOI:10.1016/j.foodhyd.2025.111666

Cara.A. Luiten , Simon F.R. Hinkley , Nick R. Roskruge , Saii A. Semese , Anne-Louise M. Heath , Tracy L. Perry , Nancy J. Rehrer , Ian M. Sims

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Abstract

Taewa are varieties of potato introduced to New Zealand by European explorers in the late 18th century. The aim of this research was to extract and characterise cell wall polysaccharides from three varieties of taewa (Huakaroro, Tutaekuri, Moemoe) and compare their composition and structure with a modern potato variety (Agria). The yield of cell walls ranged from 22.8 mg to 42 mg per gram fresh weight potato and was higher for Tutaekuri than other taewa varieties and Agria. Cell walls of Tutaekuri also contained the highest amounts of galactose and the highest level of pectic polysaccharides compared with other varieties. Sequential fractionation of the cell walls gave two pectic polysaccharides fractions (imidazole + Na₂CO₃ and residue wash), and a hemicellulose fraction (4 M KOH). The residue wash fractions contained higher proportions of rhamnogalacturonan-I than the imidazole + Na₂CO₃ fraction. Constituent sugar and glycosyl linkage compositions indicated that there were differences in the detailed structural features of the pectic polysaccharides among the taewa varieties and Agria. The imidazole + Na₂CO₃ fraction from Moemoe had a lower rhamnogalacturonan-I/homogalacturonan ratio and a lower side-chain/rhamnose ratio than the other varieties. Glycosyl linkage analysis indicated that Moemoe had shorter galactan side-chains than the other varieties. Constituent sugar and glycosyl linkage analysis of the 4 M KOH fractions gave linkages that were typical of solanaceous xyloglucans. This knowledge provides added value to taewa suggesting that as well as their important role as a taonga species for Māori, they could contribute to human health outcomes.

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太和（Māori）马铃薯细胞壁多糖的分离与鉴定龙葵

泰瓦是18世纪晚期由欧洲探险家引入新西兰的马铃薯品种。本研究的目的是从三个马铃薯品种（Huakaroro, Tutaekuri, Moemoe）中提取和表征细胞壁多糖，并将其成分和结构与现代马铃薯品种（Agria）进行比较。每克鲜重马铃薯的细胞壁产量为22.8 ~ 42 mg，土泰古里品种的细胞壁产量高于其他品种和Agria品种。与其他品种相比，Tutaekuri的细胞壁也含有最高含量的半乳糖和最高水平的果胶多糖。细胞壁的顺序分离得到两个果胶多糖组分（咪唑+ Na2CO3和残渣洗涤）和半纤维素组分（4 M KOH）。残渣洗涤馏分中鼠李糖半乳糖醛酸- 1的含量高于咪唑+ Na2CO3馏分。组份糖和糖基链的组成表明，品种间和农家菜间果胶多糖的详细结构特征存在差异。与其他品种相比，Moemoe的咪唑+ Na2CO3组分具有较低的鼠李糖半乳糖醛酸- i /均高半乳糖醛酸比和较低的侧链/鼠李糖比。糖基连锁分析表明，Moemoe的半乳糖侧链比其他品种短。4 M KOH馏分的组分糖和糖基连锁分析显示了典型的茄质木葡聚糖的连锁。这些知识为泰瓦提供了附加价值，这表明它们作为Māori的taonga物种的重要作用，它们可能有助于人类健康结果。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.