Journal of applied glycoscience最新文献

{"title":"Starch Biosynthetic Protein Complex Formation in Rice <i>ss2a be2b (</i>+<i>)</i> Double Mutant Differs from Their Parental Single Mutants.","authors":"Tamami Ida,&nbsp;Naoko Crofts,&nbsp;Satoko Miura,&nbsp;Ryo Matsushima,&nbsp;Naoko Fujita","doi":"10.5458/jag.jag.JAG-2021_0015","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0015","url":null,"abstract":"<p><p>Amylopectin, which consists of highly branched glucose polymers, is a major component of starch. Biochemical processes that regulate the elongation of glucose polymers and the generation and removal of glucose branches are essential for determining the properties of starch. Starch synthases (SSs) and branching enzyme (BE) mainly form complexes consisting of SSI, SSIIa, and BEIIb during endosperm development. Loss of BEIIb in rice is complemented by BEIIa, but the compensatory effects differ depending on the presence or absence of inactive BEIIb. To better understand these compensatory mechanisms, <i>ss2a be2b (</i>+<i>)</i> double mutant, which possessed truncated inactive SSIIa and inactive BEIIb, were analyzed. Soluble proteins separated by gel filtration chromatography showed that SSIIa and BEIIb proteins in the wild-type exhibited a broad range of elution patterns and only small amounts were detected in high molecular mass fractions. In contrast, most of truncated inactive SSIIa and inactive BEIIb from <i>ss2a be2b (</i>+<i>)</i> were found in high molecular mass fractions, and the SSI-SSIIa-BEIIb trimeric protein complex found in the wild-type was likely absent in <i>ss2a be2b (</i>+<i>)</i>. Those SSIIa and BEIIb proteins in high molecular mass fractions in <i>ss2a be2b (</i>+<i>)</i> were also identified by mass spectrometry. Parental <i>ss2a</i> single mutant had negligible amounts of SSIIa suggesting that the truncated inactive SSIIa was recruited to high-molecular mass complexes in the presence of inactive BEIIb in <i>ss2a be2b (</i>+<i>)</i> double mutant. In addition, SSIVb might be involved in the formation of alternative protein complexes with < 300 kDa in <i>ss2a be2b (</i>+<i>)</i>.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/81/f3/69_jag.JAG-2021_0015.PMC9276526.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40646030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acetylated Xylan Degradation by Glycoside Hydrolase Family 10 and 11 Xylanases from the White-rot Fungus <i>Phanerochaete chrysosporium</i>.","authors":"Keisuke Kojima,&nbsp;Naoki Sunagawa,&nbsp;Yoshihisa Yoshimi,&nbsp;Theodora Tryfona,&nbsp;Masahiro Samejima,&nbsp;Paul Dupree,&nbsp;Kiyohiko Igarashi","doi":"10.5458/jag.jag.JAG-2021_0017","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0017","url":null,"abstract":"<p><p>Endo-type xylanases are key enzymes in microbial xylanolytic systems, and xylanases belonging to glycoside hydrolase (GH) families 10 or 11 are the major enzymes degrading xylan in nature. These enzymes have typically been characterized using xylan prepared by alkaline extraction, which removes acetyl sidechains from the substrate, and thus the effect of acetyl groups on xylan degradation remains unclear. Here, we compare the ability of GH10 and 11 xylanases, <i>Pc</i>Xyn10A and <i>Pc</i>Xyn11B, from the white-rot basidiomycete <i>Phanerochaete chrysosporium</i> to degrade acetylated and deacetylated xylan from various plants. Product quantification revealed that <i>Pc</i>Xyn10A effectively degraded both acetylated xylan extracted from <i>Arabidopsis thaliana</i> and the deacetylated xylan obtained by alkaline treatment, generating xylooligosaccharides. In contrast, <i>Pc</i>Xyn11B showed limited activity towards acetyl xylan, but showed significantly increased activity after deacetylation of the xylan. Polysaccharide analysis using carbohydrate gel electrophoresis showed that <i>Pc</i>Xyn11B generated a broad range of products from native acetylated xylans extracted from birch wood and rice straw, including large residual xylooligosaccharides, while non-acetylated xylan from Japanese cedar was readily degraded into xylooligosaccharides. These results suggest that the degradability of native xylan by GH11 xylanases is highly dependent on the extent of acetyl group substitution. Analysis of 31 fungal genomes in the Carbohydrate-Active enZymes database indicated that the presence of GH11 xylanases is correlated to that of carbohydrate esterase (CE) family 1 acetyl xylan esterases (AXEs), while this is not the case for GH10 xylanases. These findings may imply co-evolution of GH11 xylanases and CE1 AXEs.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/af/29/69_jag.JAG-2021_0017.PMC9276525.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40646031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of Lacto-<i>N</i>-biose I Using Crude Extracts of Bifidobacterial Cells.","authors":"Shuntaro Machida,&nbsp;Katsuichi Saito,&nbsp;Mamoru Nishimoto,&nbsp;Motomitsu Kitaoka","doi":"10.5458/jag.jag.JAG-2021_0012","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0012","url":null,"abstract":"<p><p>Lacto-<i>N</i>-biose I (LNB) is supposed to represent the bifidus factor in human milk oligosaccharides, and can be practically produced from sucrose and GlcNAc using four bifidobacterial enzymes, 1,3-β-galactosyl-<i>N</i>-acetylhexosamine phosphorylase, sucrose phosphorylase, UDP-glucose-hexose 1-phosphate uridylyltransferase, and UDP-glucose 4-epimerase, recombinantly produced by <i>Escherichia coli</i>. Here the production of LNB by the same enzymatic method without using genetically modified enzymes to consider the use of LNB for a food ingredient was reported. All four enzymes were produced as the intracellular enzymes of <i>Bifidobacterium</i> strains. The mixture of the crude extracts contained all four enzymes, with other enzymes interfering with the LNB production, namely, phosphoglucomutase, fructose 6-phosphate phosphoketolase, and glycogen phosphorylase. The first two interfering enzymes were selectively inactivated by heat treatment at 47 °C for 1 h in the presence of pancreatin, and glycogen phosphorylase was disabled by hydrolyzing its possible acceptor molecules using glucoamylase. Finally, 91 % of GlcNAc was converted into LNB in the 100-mL reaction mixture containing 300 mM GlcNAc.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/3a/42/69_jag.JAG-2021_0012.PMC9276524.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40646029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Simple Quality Evaluation Method for Proteoglycan after Addition to Beverages.","authors":"Ikuko Kakizaki,&nbsp;Yoji Kato","doi":"10.5458/jag.jag.JAG-2021_0016","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0016","url":null,"abstract":"<p><p>Over the past 10 years, many products utilizing the functionality of salmon cartilage proteoglycan have come on the market, and consumer awareness of proteoglycan has increased. During this period, the biggest issue has been how to evaluate the amount and quality of proteoglycan in the cartilage extract blended in the products. In this study, we propose an immunological method that can easily evaluate the amount and quality of proteoglycan in the proteoglycan-containing compositions. By the present method, it is possible to evaluate not only the retention of the functional domains of the core protein of proteoglycan, but also that of chondroitin sulfate chains linked to the core protein. Furthermore, the binding activity of proteoglycan to hyaluronan can be evaluated if hyaluronan is used as a probe instead of an antibody. This method is expected to be useful for proteoglycan quality evaluation during the manufacturing process and product storage.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/14/4d/69_jag.JAG-2021_0016.PMC9276523.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40646032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust","authors":"A. Matsumoto, Kanae Nakai, K. Kawai","doi":"10.5458/jag.jag.JAG-2021_0014","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0014","url":null,"abstract":"The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period, resulting in a harder texture. To improve the texture of electric oven-baked pizza crust, the effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust were investigated. Rheological properties (storage modulus, loss modulus, and yield stress) of pizza dough decreased with an increase in water content. When wheat flour in the dough was partially replaced with pre-gelatinized wheat starch, the rheological properties of the dough were maintained even at a high-water content. These results indicate that water-enriched dough can be prepared with gelatinized starch and baked using an electric oven. There was no significant difference in apparent density between the conventional and modified pizza crusts. Water content of the crumb part of the modified crust was significantly higher than that of the conventional crust. Texture analysis revealed that the modified pizza crust showed significantly lower stress at high strain than the conventional crust. In addition, sensory evaluation showed that the modified pizza crust exhibited greater firmness and stickiness than the conventional crust, which was attributed to the increased water content with gelatinized starch of the dough.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72766609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of the Interactions between Cereal Flour and \"Nata Puree\" in Batter.","authors":"Ken Tokuyasu,&nbsp;Junko Matsuki,&nbsp;Kenji Yamagishi,&nbsp;Masakazu Ike","doi":"10.5458/jag.jag.JAG-2022_0007","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2022_0007","url":null,"abstract":"This study aimed to characterize the interactions between cereal flour (rice, wheat, and barley) and “nata puree” (NP), a disintegrated bacterial cellulose (BC) in the presence of a water-soluble polysaccharide, with powder-dispersion activity. Pasting properties of cereal flour with additives were analyzed using a Rapid Visco Analyzer, and disintegrated BC in water (BCW), three water-soluble polysaccharides: (1,3)(1,4)-β-glucan, tamarind seed gum, and birchwood xylan, and the corresponding NPs were used as additives. For rice flour, additional BCW or NPs increased the initial and the peak viscosity. The addition of water-soluble polysaccharides produced the opposite trend: viscosity increased from the peak time to the end of measurements. For wheat flour, the addition of BCW or NP delayed the peak time and increased peak viscosity; the increase was maintained till the end of measurements. For barley flour, the additional BCW or NP caused a higher gelatinization rate and increased viscosity at the starch-retrogradation stage. Next, static gelatinization of a rice flour suspension in NP was successfully accomplished before placing it in a vessel; NP concentration in the gel significantly affected the firmness. Thus, the dynamic and unique interactions between various cereal flours and cell-wall polysaccharides in NPs can increase the flours' potential; static gelatinization of cereal flour with NP could expand flours' application range in both current and next-generation cooking.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/37/f0/69_jag.JAG-2022_0007.PMC9720633.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microorganisms Capable of Producing Polysaccharides from D-Xylose.","authors":"Sosyu Tsutsui,&nbsp;Tomohiro Hatano,&nbsp;Ryo Funada,&nbsp;Satoshi Kaneko","doi":"10.5458/jag.jag.JAG-2022_0008","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2022_0008","url":null,"abstract":"<p><p>In recent years, the importance of biomass utilization has increased, but it has not been effectively exploited. In particular, it is difficult to use hemicellulose, the second most abundant biopolymer of biomass. Therefore, in order to promote the utilization of hemicellulose, we screened for microorganisms capable of producing polysaccharides from D-xylose. The following four strains were selected from samples collected from various regions of Okinawa Prefecture: <i>Kosakonia</i> sp. (SO_001), <i>Papiliotrema terrestris</i> (SO_005), <i>Pseudarthrobacter</i> sp. (SO_006), and <i>Williamsia</i> sp. (SO_009). Observation with a scanning electron microscope (SEM) confirmed that each bacterium produced polysaccharides with different shapes. In addition, the molecular weight and sugar composition of the polysaccharides produced by each bacterium were distinct. The selected microorganisms include closely related species known to promote plant growth and known to suppress postharvest pathogens. Since these microorganisms may be used not only in known fields but also in new fields, the results of this research are expected to greatly expand the uses of hemicellulose.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bd/24/69_jag.JAG-2022_0008.PMC9720630.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10749731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cabbage Core Powder as a New Food Material for Paste Preparation with \"Nata Puree\".","authors":"Ken Tokuyasu,&nbsp;Kenji Yamagishi,&nbsp;Yasumasa Ando,&nbsp;Nobuya Shirai","doi":"10.5458/jag.jag.JAG-2022_0003","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2022_0003","url":null,"abstract":"<p><p>Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes < 1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥ 0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of \"nata puree,\" a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/db/65/69_jag.JAG-2022_0003.PMC9720631.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Long-term D-Allose Administration Favorably Alters the Intestinal Environment in Aged Male Mice.","authors":"Tomoya Shintani,&nbsp;Shuichi Yanai,&nbsp;Akane Kanasaki,&nbsp;Misuzu Tanaka,&nbsp;Tetsuo Iida,&nbsp;Genki Ozawa,&nbsp;Tadao Kunihiro,&nbsp;Shogo Endo","doi":"10.5458/jag.jag.JAG-2022_0005","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2022_0005","url":null,"abstract":"<p><p>D-Allose, a C3 epimer of D-glucose, has potential to improve human health as a functional food. However, its effect on the intestinal environment remains unknown. Aged humans progressively express changes in the gut, some of which deleteriously affect gastrointestinal health. In this study, we profiled the intestinal microbiome in aged mice and analyzed organic acids produced by bacteria in cecum contents after long-term ingestion of D-allose. D-Allose did not significantly change organic acid concentration. However, long-term ingestion did significantly increase the relative abundance of Actinobacteria and reduce the relative abundance of Proteobacteria. These results suggest that oral D-allose improves the proportion of favorable intestinal flora in aged mice. D-Allose significantly decreased the relative abundance of Lachnospiraceae bacteria, but increased the relative abundance of <i>Bacteroides acidifaciens</i> and <i>Akkermansia muciniphila</i>. Thus, D-allose might serve as a nutraceutical capable of improving the balance of gut microbiome during aging.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/d7/43/69_jag.JAG-2022_0005.PMC9720632.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10749733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Organogermanium Compound Enhances the Initial Reaction Rate of Alkaline Isomerization of an Aldose into a Ketose through Enediol Complex Formation","authors":"Katsuyuki Sato, Takae Nagasawa, T. Kasumi","doi":"10.5458/jag.jag.JAG-2021_0011","DOIUrl":"https://doi.org/10.5458/jag.jag.JAG-2021_0011","url":null,"abstract":"We previously demonstrated that the organogermanium compound 3-(trihydroxygermyl)propanoic acid (THGP) enhances the enzymatic and alkaline isomerization of an aldose to a ketose through cis-diol complex formation by multiple mechanisms. Its higher affinity for the ketose than the aldose protects the ketose complex from alkaline decomposition. Furthermore, it has been reported that the aldose-ketose alkaline isomerization pathway includes 1,2-enediol. Therefore, we speculated that the complex-forming ability of THGP could also be applied to enediol, a transient intermediate of alkaline isomerization. To test this prediction, we analyzed the initial rates of glucose or lactose isomerization in a region where there was no substantial difference in pH with and without THGP addition. The results showed that THGP enhanced the rate of fructose or lactulose formation per unit time by approximately 2-fold compared to the control. This finding indicated that THGP could form a complex with the transition state of aldose-ketose alkaline isomerization.","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74389299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}