51
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Li H, Dhital S, Gidley MJ, Gilbert RG. A more general approach to fitting digestion kinetics of starch in food. Carbohydr Polym 2019; 225:115244. [DOI: 10.1016/j.carbpol.2019.115244] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/24/2019] [Accepted: 08/23/2019] [Indexed: 10/26/2022]
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52
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Liu D, Lopez-Sanchez P, Gidley MJ. Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions. Food Funct 2019; 10:3008-3017. [PMID: 31086865 DOI: 10.1039/c8fo02528b] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Polyphenol released from food matrices is the first stage for their potential beneficial effects on human health. To better understand how natural barriers such as plant cell membranes and cell walls modulate polyphenol release, the major phenolic compounds within cells in apple pieces were directly localized, and their release under different thermal processing and acidic digestion conditions measured. The plasma membrane was found to be more thermally stable than the tonoplast, with membrane disruption occurring above 60 °C after processing for more than 10 min, acting as an efficient trigger for increased polyphenol release from 15% to more than 50%. Confocal microscopy of phenolic compounds in apple cells after thermal processing showed a clear relocation from uniform distribution in vacuoles to localization around cell walls, suggesting that the non-released polyphenols were cell wall associated. No additional polyphenols were released as a result of acidic conditions (pH 2-5) likely to be encountered in the stomach. Processing (thermal, pH) promoted polyphenol release by disrupting intracellular barriers, thus increasing the contact with cell walls and modulating bioaccessibility by controlling the interactions between cell walls and polyphenols.
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Affiliation(s)
- Dongjie Liu
- Key Laboratory of Plant Cell Walls & Plant Resistance, Molecular Analysis & Genetic Improvement Center, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
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53
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Ratanpaul V, Williams BA, Black JL, Gidley MJ. Review: Effects of fibre, grain starch digestion rate and the ileal brake on voluntary feed intake in pigs. Animal 2019; 13:2745-2754. [PMID: 31223098 DOI: 10.1017/s1751731119001459] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Grains rich in starch constitute the primary source of energy for both pigs and humans, but there is incomplete understanding of physiological mechanisms that determine the extent of digestion of grain starch in monogastric animals including pigs and humans. Slow digestion of starch to produce glucose in the small intestine (SI) leads to undigested starch escaping to the large intestine where it is fermented to produce short-chain fatty acids. Glucose generated from starch provides more energy than short-chain fatty acids for normal metabolism and growth in monogastrics. While incomplete digestion of starch leads to underutilised feed in pigs and economic losses, it is desirable in human nutrition to maintain consistent body weight in adults. Undigested nutrients reaching the ileum may trigger the ileal brake, and fermentation of undigested nutrients or fibre in the large intestine triggers the colonic brake. These intestinal brakes reduce the passage rate in an attempt to maximise nutrient utilisation, and lead to increased satiety that may reduce feed intake. The three physiological mechanisms that control grain digestion and feed intake are: (1) gastric emptying rate; (2) interplay of grain digestion and passage rate in the SI controlling the activation of the ileal brake; and (3) fermentation of undigested nutrients or fibre in the large intestine activating the colonic brake. Fibre plays an important role in influencing these mechanisms and the extent of their effects. In this review, an account of the physiological mechanisms controlling the passage rate, feed intake and enzymatic digestion of grains is presented: (1) to evaluate the merits of recently developed methods of grain/starch digestion for application purposes; and (2) to identify opportunities for future research to advance our understanding of how the combination of controlled grain digestion and fibre content can be manipulated to physiologically influence satiety and food intake.
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Affiliation(s)
- V Ratanpaul
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - B A Williams
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - J L Black
- John L Black Consulting, PO Box 4021, Warrimoo, NSW, 2774, Australia
| | - M J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
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54
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Lin D, Lopez-Sanchez P, Gidley MJ. Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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55
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Boehm MW, Warren FJ, Baier SK, Gidley MJ, Stokes JR. A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.056] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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56
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57
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Nguyen T, Mitra S, Gilbert RG, Gidley MJ, Fox GP. Influence of heat treatment on starch structure and physicochemical properties of oats. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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58
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Grant LJ, Mikkelsen D, Ouwerkerk D, Klieve AV, Gidley MJ, Williams BA. Whole fruit pulp (mango) and a soluble fibre (pectin) impact bacterial diversity and abundance differently within the porcine large intestine. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100192] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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59
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Liu D, Lopez-Sanchez P, Martinez-Sanz M, Gilbert EP, Gidley MJ. Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying. Food Chem 2019; 282:58-66. [DOI: 10.1016/j.foodchem.2018.12.098] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/15/2018] [Accepted: 12/19/2018] [Indexed: 01/29/2023]
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60
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Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ. "Dietary fibre": moving beyond the "soluble/insoluble" classification for monogastric nutrition, with an emphasis on humans and pigs. J Anim Sci Biotechnol 2019; 10:45. [PMID: 31149336 PMCID: PMC6537190 DOI: 10.1186/s40104-019-0350-9] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Accepted: 03/29/2019] [Indexed: 12/22/2022] Open
Abstract
This review describes dietary fibres originating from a range of foods, particularly in relation to their plant cell walls. It explores the categorization of dietary fibres into “soluble” or “insoluble”. It also emphasizes dietary fibre fermentability, in terms of describing how the gastro-intestinal tract (GIT) microbiota respond to a selection of fibres from these categories. Food is categorized into cereals, legumes, fruits and vegetables. Mention is also made of example whole foods and why differences in physico-chemical characteristics between “purified” and “non-purified” food components are important in terms of health. Lastly, recommendations are made as to how dietary fibre could be classified differently, in relation to its functionality in terms of fermentability, rather than only its solubility.
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Affiliation(s)
- Barbara A Williams
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Deirdre Mikkelsen
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Bernadine M Flanagan
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
| | - Michael J Gidley
- The University of Queensland, QAAFI Centre for Nutrition and Food Sciences, St. Lucia campus, Brisbane, Qld 4070 Australia
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61
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Li H, Gidley MJ, Dhital S. Wall porosity in isolated cells from food plants: Implications for nutritional functionality. Food Chem 2019; 279:416-425. [DOI: 10.1016/j.foodchem.2018.12.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 11/14/2018] [Accepted: 12/06/2018] [Indexed: 11/17/2022]
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62
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Zou W, Schulz BL, Tan X, Sissons M, Warren FJ, Gidley MJ, Gilbert RG. The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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63
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64
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Gartaula G, Dhital S, Deshmukh O, Netzel G, Gidley MJ. Rheological characterisation of cell walls from wheat flour and endosperm: Effects of diferulate crosslink hydrolysis. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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65
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Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
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66
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Sun L, Warren FJ, Gidley MJ, Guo Y, Miao M. Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase. Food Chem 2019; 283:468-474. [PMID: 30722900 DOI: 10.1016/j.foodchem.2019.01.087] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 01/05/2019] [Accepted: 01/06/2019] [Indexed: 12/18/2022]
Abstract
The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence quenching. It was found that binding of tannic acid, chlorogenic acid, caffeic acid and epicatechin with α-amylase is an exothermal process, with the binding constants in the order of tannic acid > chlorogenic acid > caffeic acid > epicatechin. This is consistent with the orders of reciprocal of competitive inhibition constant and fluorescence quenching constant. The binding energy obtained through molecular docking showed the same order, except for epicatechin. These results are consistent with the inhibition of α-amylase being caused by the binding of the polyphenols with the enzyme. In addition, from the fluorescence quenching and DSC data, total polyphenols, tannic acid, chlorogenic acid and caffeic acid were found to partially unfold the enzyme structure.
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Affiliation(s)
- Lijun Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, UK
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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67
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Pluschke AM, Feng G, Williams BA, Gidley MJ. Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and
in vitro
fermentation of sugar cane fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Anton M. Pluschke
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Guangli Feng
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
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68
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Feng G, Flanagan BM, Williams BA, Mikkelsen D, Yu W, Gidley MJ. Extracellular depolymerisation triggers fermentation of tamarind xyloglucan and wheat arabinoxylan by a porcine faecal inoculum. Carbohydr Polym 2018; 201:575-582. [DOI: 10.1016/j.carbpol.2018.08.089] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/20/2018] [Accepted: 08/20/2018] [Indexed: 01/01/2023]
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69
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Ai J, Witt T, Cowin G, Dhital S, Turner MS, Stokes JR, Gidley MJ. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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70
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Gartaula G, Dhital S, Netzel G, Flanagan BM, Yakubov GE, Beahan CT, Collins HM, Burton RA, Bacic A, Gidley MJ. Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent. Carbohydr Polym 2018; 196:199-208. [DOI: 10.1016/j.carbpol.2018.05.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/11/2018] [Accepted: 05/12/2018] [Indexed: 12/01/2022]
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71
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Comino P, Williams BA, Gidley MJ. In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar. Food Funct 2018; 9:898-905. [PMID: 29302665 DOI: 10.1039/c7fo01724c] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Insoluble dietary fibre is often considered to be fermented slower and to a lesser extent in (models for) the colon than soluble dietary fibre. However these comparisons are typically made for fibre components of different composition. In the case of fibre from refined cereal flours, there is little difference in fibre composition between soluble and insoluble forms, so effects of solubility on fermentation can be tested without this confounding factor. For each of wheat, rye, and hull-less barley, soluble and insoluble fibre fractions from refined flour and models for baking and extrusion had comparable in vitro fermentation rates and extents, with similar levels of short chain fatty acid metabolites. This study suggests that there should be little difference in the large intestinal nutritional functionality of the soluble and insoluble fibre fractions from cereal grain flours, either unprocessed or after baking or extrusion processing.
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Affiliation(s)
- Penny Comino
- The University of Queensland, Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, St Lucia, 4072, Australia.
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72
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Chen SQ, Lopez-Sanchez P, Wang D, Mikkelsen D, Gidley MJ. Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus Komagataeibacter. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.031] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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73
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Sun L, Gidley MJ, Warren FJ. Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity. Food Chem 2018; 258:164-173. [DOI: 10.1016/j.foodchem.2018.03.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 10/17/2022]
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74
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75
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Pluschke AM, Williams BA, Zhang D, Gidley MJ. Dietary pectin and mango pulp effects on small intestinal enzyme activity levels and macronutrient digestion in grower pigs. Food Funct 2018; 9:991-999. [PMID: 29340436 DOI: 10.1039/c7fo00602k] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The effects of refined pectin and mango pulp on macronutrient digestion and small intestinal enzyme activity were studied in grower pigs. Diets based on wheat starch with and without apple pectin or dried mango fruit pulp were fed to 30 grower pigs for 21 days. Pigs were euthanized two hours postprandially, and their gastrointestinal contents recovered. Starch and protein digestion as well as α-amylase activity were all increased in pigs fed pectin. In contrast, fat digestion, lipase and protease (trypsin) activities were all significantly reduced in these pigs. Pigs fed the mango fruit pulp diet had intermediate effects compared with pigs fed refined pectin and control diets. The data suggests that pectin has a significant effect on digestive enzyme activity and subsequent influence on macronutrient digestion. The fact that pectin caused either an increase (α-amylase) or decrease (lipase, protease) in enzyme activity in digesta, which either did (starch, lipid) or did not (protein) associate with residual nutrient differences illustrates the complexity of small intestinal responses to added fibre in diets.
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Affiliation(s)
- Anton M Pluschke
- ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, 4072, Australia.
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76
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Lin D, Lopez-Sanchez P, Selway N, Gidley MJ. Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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77
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Meldrum OW, Yakubov GE, Bonilla MR, Deshmukh O, McGuckin MA, Gidley MJ. Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca 2+-mediated links, and hydrogen bonding. Sci Rep 2018; 8:5802. [PMID: 29643478 PMCID: PMC5895598 DOI: 10.1038/s41598-018-24223-3] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 03/27/2018] [Indexed: 12/24/2022] Open
Abstract
Mucus is characterized by multiple levels of assembly at different length scales which result in a unique set of rheological (flow) and mechanical properties. These physical properties determine its biological function as a highly selective barrier for transport of water and nutrients, while blocking penetration of pathogens and foreign particles. Altered integrity of the mucus layer in the small intestine has been associated with a number of gastrointestinal tract pathologies such as Crohn’s disease and cystic fibrosis. In this work, we uncover an intricate hierarchy of intestinal mucin (Muc2) assembly and show how complex rheological properties emerge from synergistic interactions between mucin glycoproteins, non-mucin proteins, and Ca2+. Using a novel method of mucus purification, we demonstrate the mechanism of assembly of Muc2 oligomers into viscoelastic microscale domains formed via hydrogen bonding and Ca2+-mediated links, which require the joint presence of Ca2+ ions and non-mucin proteins. These microscale domains aggregate to form a heterogeneous yield stress gel-like fluid, the macroscopic rheological properties of which are virtually identical to that of native intestinal mucus. Through proteomic analysis, we short-list potential protein candidates implicated in mucin assembly, thus paving the way for identifying the molecules responsible for the physiologically critical biophysical properties of mucus.
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Affiliation(s)
- Oliver W Meldrum
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Qld, Australia
| | - Gleb E Yakubov
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia. .,School of Chemical Engineering, The University of Queensland, St Lucia, 4072, Qld, Australia.
| | - Mauricio R Bonilla
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,School of Chemical Engineering, The University of Queensland, St Lucia, 4072, Qld, Australia
| | - Omkar Deshmukh
- School of Chemical Engineering, The University of Queensland, St Lucia, 4072, Qld, Australia
| | - Michael A McGuckin
- Chronic Disease Biology and Care Program, Mater Research Institute - The University of Queensland, Translational Research Institute, Woolloongabba, QLD 4102, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Qld, Australia
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78
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79
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80
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Feng G, Flanagan BM, Mikkelsen D, Williams BA, Yu W, Gilbert RG, Gidley MJ. Mechanisms of utilisation of arabinoxylans by a porcine faecal inoculum: competition and co-operation. Sci Rep 2018. [PMID: 29540852 PMCID: PMC5852058 DOI: 10.1038/s41598-018-22818-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Recent studies show that a single or small number of intestinal microbes can completely degrade complex carbohydrates. This suggests a drive towards competitive utilisation of dietary complex carbohydrates resulting in limited microbial diversity, at odds with the health benefits associated with a diverse microbiome. This study investigates the enzymatic metabolism of wheat and rye arabinoxylans (AX) using in vitro fermentation, with a porcine faecal inoculum. Through studying the activity of AX-degrading enzymes and the structural changes of residual AX during fermentation, we show that the AX-degrading enzymes are mainly cell-associated, which enables the microbes to utilise the AX competitively. However, potential for cross-feeding is also demonstrated to occur by two distinct mechanisms: (1) release of AX after partial degradation by cell-associated enzymes, and (2) release of enzymes during biomass turnover, indicative of co-operative AX degradation. This study provides a model for the combined competitive-co-operative utilisation of complex dietary carbohydrates by gut microorganisms.
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Affiliation(s)
- Guangli Feng
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Bernadine M Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Deirdre Mikkelsen
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Barbara A Williams
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Wenwen Yu
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Robert G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.,Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu Province, 225009, China
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.
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81
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Pluschke AM, Williams BA, Zhang D, Anderson ST, Roura E, Gidley MJ. Male grower pigs fed cereal soluble dietary fibres display biphasic glucose response and delayed glycaemic response after an oral glucose tolerance test. PLoS One 2018; 13:e0193137. [PMID: 29494594 PMCID: PMC5832219 DOI: 10.1371/journal.pone.0193137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Accepted: 02/05/2018] [Indexed: 01/10/2023] Open
Abstract
Acute and sustained soluble dietary fibre (SDF) consumption are both associated with improved glucose tolerance in humans and animal models (e.g. porcine). However, the effects on glucose tolerance in grower pigs, adapted to diets with a combination of SDF have not been studied previously. In this experiment, cereal SDF wheat arabinoxylan (AX) and oat β-glucan (BG) were fed individually and in combination to determine the effect on glucose tolerance in jugular vein catheterized grower pigs. Five groups of Large White male grower pigs were fed highly digestible diets containing either 10% AX, 10% BG, 5% AX with 5% BG, a model cereal whole wheat flour (WWF), or a control wheat starch diet (WS) with no SDF. Blood was collected via jugular vein catheters over 240 minutes following a feed challenge and an oral glucose tolerance test (OGTT) on two separate days. Postprandial blood samples were used to determine plasma glucose, insulin, non-esterified fatty acids (NEFA), glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide-1 (GLP-1), peptide tyrosine tyrosine (PYY), ghrelin, glucagon and cortisol concentrations. No dietary effects on glycaemic response were observed following the feed challenge or the OGTT as determined by the area under the curve (AUC). A biphasic glucose and insulin response was detected for all pigs following the OGTT. The current study showed male grower pigs have tight glycaemic control and glucose tolerance regardless of diet. In addition, pigs fed the combined SDF had a reduced GIP response and delayed insulin peak following the feed challenge. Incretin (GLP-1 and GIP) secretion appeared asynchronous reflecting their different enteroendocrine cell locations and response to nutrient absorption.
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Affiliation(s)
- Anton M. Pluschke
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
- * E-mail: (AP); (MJG)
| | - Barbara A. Williams
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Dagong Zhang
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Stephen T. Anderson
- School of Biomedical Science, The University of Queensland, St Lucia Brisbane, Australia
| | - Eugeni Roura
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
| | - Michael J. Gidley
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia Brisbane, Australia
- * E-mail: (AP); (MJG)
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82
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Ai J, Witt T, Gidley MJ, Turner MS, Stokes JR, Bonilla MR. Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2075-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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83
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Frost JKT, Flanagan BM, Brummell DA, O'Donoghue EM, Mishra S, Gidley MJ, Monro JA. Composition and structure of tuber cell walls affect in vitro digestibility of potato (Solanum tuberosum L.). Food Funct 2018; 7:4202-4212. [PMID: 27722373 DOI: 10.1039/c6fo00895j] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The digestibility of starchy foods, such as potatoes, can be characterized by the proportion of starch that is rapidly digestible by in vitro hydrolysis (rapidly digestible starch, RDS). This study evaluated the RDS content in a potato germplasm collection consisting of 98 genotypes and identified three advanced lines, Crop39, Crop71 and Crop85, where cooked potato RDS content was significantly lower than that of their respective isolated starches (P < 0.05). In Crop39, Crop71 and Crop85, the properties of their isolated starch did not differ significantly from that of five control lines with higher RDS contents. Cell wall analyses revealed that, compared with other lines tested, Crop39, Crop71 and Crop85 had at least four times the amount of rhamnogalacturonan-I (RG-I) galactan side-chains that were very firmly attached to the wall and requiring 4 M KOH for extraction. Pectin solubilization during cooking was also remarkably low (2-4%) in these three lines compared with other lines tested (7-19%). The findings suggest that possession of higher amounts of RG-I galactan that interact strongly with cellulose may provide a sturdier wall that better resists solubilization during cooking, and effectively impedes access of digestive enzymes for starch hydrolysis in an in vitro model.
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Affiliation(s)
- Jovyn K T Frost
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Bernadine M Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - David A Brummell
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Erin M O'Donoghue
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Suman Mishra
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - John A Monro
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
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84
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Tran KN, Witt T, Gidley MJ, Fitzgerald M. Accounting for the effect of degree of milling on rice protein extraction in an industrial setting. Food Chem 2018; 253:221-226. [PMID: 29502825 DOI: 10.1016/j.foodchem.2018.01.147] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 11/02/2017] [Accepted: 01/23/2018] [Indexed: 11/27/2022]
Abstract
The by-products of rice milling (BRM), which are predominately rice bran, are a potential source of soluble protein that has been underexploited due to difficulties in extraction. Significant advances have been made understanding how protein content changes with degree of milling (DOM) at the laboratory scale. However, these results cannot be compared due to the lack of information on how DOM affects protein extractability in industrially produced BRM. The colorimetry or particle size analysis may estimate milling degree in industrial scale, and protein extractability changes due to a series of abrasive milling passes. Both colorimetry and particle size could differentiate the industrial abrasive passes and correlated with the amount of bran/protein present. Both the 1st and 2nd pass of milling were suitable sources for the extraction. While the relative amount of protein extracted in each fraction changed, the protein profile of the major fractions was conserved between mill passes.
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Affiliation(s)
- Khang N Tran
- School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, St Lucia, Brisbane, Australia
| | - Torsten Witt
- School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, St Lucia, Brisbane, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
| | - Melissa Fitzgerald
- School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, St Lucia, Brisbane, Australia.
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85
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Pluschke AM, Jochems PGM, Williams BA, Gidley MJ. Protection of α-amylase from proteolysis by adsorption to feed components in vitro and in the porcine small intestine. Anim Prod Sci 2018. [DOI: 10.1071/an15765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The interactions between digestive enzymes and non-substrate feed components, and the impacts these have on enzyme activity, have rarely been studied. The aim of the present study was to determine the ability of granular wheat starch and whole porcine diets to protect porcine pancreatic α-amylase from proteolysis by trypsin both in vitro and in vivo. Granular wheat starch protected α-amylase from degradation in vitro by adsorbing trypsin and reducing its proteolytic activity. This protection was also found for a complete pig diet and corresponded to undetectable soluble-trypsin activity in the presence of the diet. Pancreatic α-amylase from small intestinal digesta of pigs was active from the duodenum to the ileum (~200–330 U/mL) irrespective of the addition of a protease inhibitor immediately after sampling, most likely due to binding with other food components protecting it from proteolysis. We conclude that non-specific binding between pancreatic digestive enzymes and food components may be competitive with enzyme–substrate complex formation, and therefore important in determining differences in the rate of digestion of macronutrients along the small intestine.
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86
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Meldrum OW, Yakubov GE, Gartaula G, McGuckin MA, Gidley MJ. Mucoadhesive functionality of cell wall structures from fruits and grains: Electrostatic and polymer network interactions mediated by soluble dietary polysaccharides. Sci Rep 2017; 7:15794. [PMID: 29150632 PMCID: PMC5694006 DOI: 10.1038/s41598-017-16090-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 11/06/2017] [Indexed: 11/14/2022] Open
Abstract
We demonstrate the enhancement of intestinal mucin (Muc2) binding to plant cell wall structures from fruit (parenchymal apple tissue) and grain (wheat endosperm) mediated by soluble dietary fibers embedded within cellulose networks. Mucin binding occurs through two distinct mechanisms; for pectin polysaccharides characteristic of fruits and vegetables, it is governed by molecular mucoadhesive interactions, while for neutral polysaccharides, arabinoxylan and β-glucan characteristic of cereal grains, the interaction stems from the properties of their polymer network. Based on microrheological and microscopic measurements, we show that neutral dietary fiber polysaccharides do not adhere to intestinal mucin, but are capable of disrupting the mucin network, which facilitates interpenetration of mucin molecules into the polysaccharide mesh. This effect becomes significant in the context of ‘whole foods’, where soluble fibers are incorporated within the gel-like matrix of cellulose-reinforced plant cell wall structures. The result of mucoadhesion assay and analysis of microscopy images points to the critical role of entanglements between mucin and polysaccharides as a lock-in mechanism preventing larger mucin from escaping out of plant cell wall structures. These results provide the first indication that non-pectin soluble dietary fiber may influence mucosal interactions, mucus barrier properties, and transmucosal transport of nutrients.
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Affiliation(s)
- Oliver W Meldrum
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Qld, Australia
| | - Gleb E Yakubov
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia. .,School of Chemical Engineering, The University of Queensland, St Lucia, 4072, Qld, Australia.
| | - Ghanendra Gartaula
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Qld, Australia
| | - Michael A McGuckin
- Chronic Disease Biology and Care Program, Mater Research Institute - The University of Queensland, Translational Research Institute, Woolloongabba, Qld, 4102, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, The University of Queensland, St Lucia, 4072, Qld, Australia.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Qld, Australia
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87
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Martínez-Sanz M, Pettolino F, Flanagan B, Gidley MJ, Gilbert EP. Structure of cellulose microfibrils in mature cotton fibres. Carbohydr Polym 2017; 175:450-463. [DOI: 10.1016/j.carbpol.2017.07.090] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 07/19/2017] [Accepted: 07/30/2017] [Indexed: 12/16/2022]
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88
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Al-Rabadi GJ, Hosking BJ, Torley PJ, Williams BA, Bryden WL, Nielsen SG, Black JL, Gidley MJ. Regrinding large particles from milled grains improves growth performance of pigs. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2016.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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89
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Williams BA, Grant LJ, Gidley MJ, Mikkelsen D. Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health. Int J Mol Sci 2017; 18:E2203. [PMID: 29053599 PMCID: PMC5666883 DOI: 10.3390/ijms18102203] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 10/06/2017] [Accepted: 10/17/2017] [Indexed: 12/13/2022] Open
Abstract
The majority of dietary fibre (DF) originates from plant cell walls. Chemically, DF mostly comprise carbohydrate polymers, which resist hydrolysis by digestive enzymes in the mammalian small intestine, but can be fermented by large intestinal bacteria. One of the main benefits of DF relate to its fermentability, which affects microbial diversity and function within the gastro-intestinal tract (GIT), as well as the by-products of the fermentation process. Much work examining DF tends to focus on various purified ingredients, which have been extracted from plants. Increasingly, the validity of this is being questioned in terms of human nutrition, as there is evidence to suggest that it is the actual complexity of DF which affects the complexity of the GIT microbiota. Here, we review the literature comparing results of fermentation of purified DF substrates, with whole plant foods. There are strong indications that the more complex and varied the diet (and its ingredients), the more complex and varied the GIT microbiota is likely to be. Therefore, it is proposed that as the DF fermentability resulting from this complex microbial population has such profound effects on human health in relation to diet, it would be appropriate to include DF fermentability in its characterization-a functional approach of immediate relevance to nutrition.
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Affiliation(s)
- Barbara A Williams
- ARC Centre of Excellence for Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia QLD 4072, Australia.
| | - Lucas J Grant
- ARC Centre of Excellence for Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia QLD 4072, Australia.
| | - Michael J Gidley
- ARC Centre of Excellence for Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia QLD 4072, Australia.
| | - Deirdre Mikkelsen
- ARC Centre of Excellence for Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia QLD 4072, Australia.
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90
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91
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Sun L, Gidley MJ, Warren FJ. The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry. Mol Nutr Food Res 2017; 61:1700324. [PMID: 28618113 PMCID: PMC5656823 DOI: 10.1002/mnfr.201700324] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 05/15/2017] [Accepted: 05/26/2017] [Indexed: 11/18/2022]
Abstract
SCOPE This study aims to use a combination of biochemical and biophysical methods to derive greater mechanistic understanding of the interactions between tea polyphenols and porcine pancreatic α-amylase (PPA). METHODS AND RESULTS The interaction mechanism was studied through fluorescence quenching (FQ), differential scanning calorimetry (DSC) and isothermal titration calorimetry (ITC) and compared with inhibition kinetics. The results showed that a higher quenching effect of polyphenols corresponded to a stronger inhibitory activity against PPA. The red-shift of maximum emission wavelength of PPA bound with some polyphenols indicated a potential structural unfolding of PPA. This was also suggested by the decreased thermostability of PPA with these polyphenols in DSC thermograms. Through thermodynamic binding analysis of ITC and inhibition kinetics, the equilibrium of competitive inhibition was shown to result from the binding of particularly galloylated polyphenols with specific sites on PPA. There were positive linear correlations between the reciprocal of competitive inhibition constant (1/Kic ), quenching constant (KFQ ) and binding constant (Kitc ). CONCLUSION The combination of inhibition kinetics, FQ, DSC and ITC can reasonably characterize the interactions between tea polyphenols and PPA. The galloyl moiety is an important group in catechins and theaflavins in terms of binding with and inhibiting the activity of PPA.
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Affiliation(s)
- Lijun Sun
- Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food InnovationThe University of QueenslandQueenslandAustralia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food InnovationThe University of QueenslandQueenslandAustralia
| | - Frederick J. Warren
- Centre for Nutrition and Food Sciences, ARC Centre of Excellence in Plant Cell Walls, Queensland Alliance for Agriculture and Food InnovationThe University of QueenslandQueenslandAustralia
- Quadram InstituteNorwich Research ParkNorwichUK
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92
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Johnson KL, Gidley MJ, Bacic A, Doblin MS. Cell wall biomechanics: a tractable challenge in manipulating plant cell walls 'fit for purpose'! Curr Opin Biotechnol 2017; 49:163-171. [PMID: 28915438 DOI: 10.1016/j.copbio.2017.08.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 07/26/2017] [Accepted: 08/22/2017] [Indexed: 12/22/2022]
Abstract
The complexity and recalcitrance of plant cell walls has contributed to the success of plants colonising land. Conversely, these attributes have also impeded progress in understanding the roles of walls in controlling and directing developmental processes during plant growth and also in unlocking their potential for biotechnological innovation. Recent technological advances have enabled the probing of how primary wall structures and molecular interactions of polysaccharides define their biomechanical (and hence functional) properties. The outputs have led to a new paradigm that places greater emphasis on understanding how the wall, as a biomechanical construct and cell surface sensor, modulates both plant growth and material properties. Armed with this knowledge, we are gaining the capacity to design walls 'fit for (biotechnological) purpose'!
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Affiliation(s)
- Kim L Johnson
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville 3010, VIC, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia 4072, QLD, Australia
| | - Antony Bacic
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Monika S Doblin
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville 3010, VIC, Australia.
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93
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Hassan AS, Houston K, Lahnstein J, Shirley N, Schwerdt JG, Gidley MJ, Waugh R, Little A, Burton RA. A Genome Wide Association Study of arabinoxylan content in 2-row spring barley grain. PLoS One 2017; 12:e0182537. [PMID: 28771585 PMCID: PMC5542645 DOI: 10.1371/journal.pone.0182537] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Accepted: 07/19/2017] [Indexed: 11/18/2022] Open
Abstract
In barley endosperm arabinoxylan (AX) is the second most abundant cell wall polysaccharide and in wheat it is the most abundant polysaccharide in the starchy endosperm walls of the grain. AX is one of the main contributors to grain dietary fibre content providing several health benefits including cholesterol and glucose lowering effects, and antioxidant activities. Due to its complex structural features, AX might also affect the downstream applications of barley grain in malting and brewing. Using a high pressure liquid chromatography (HPLC) method we quantified AX amounts in mature grain in 128 spring 2-row barley accessions. Amounts ranged from ~ 5.2 μg/g to ~ 9 μg/g. We used this data for a Genome Wide Association Study (GWAS) that revealed three significant quantitative trait loci (QTL) associated with grain AX levels which passed a false discovery threshold (FDR) and are located on two of the seven barley chromosomes. Regions underlying the QTLs were scanned for genes likely to be involved in AX biosynthesis or turnover, and strong candidates, including glycosyltransferases from the GT43 and GT61 families and glycoside hydrolases from the GH10 family, were identified. Phylogenetic trees of selected gene families were built based on protein translations and were used to examine the relationship of the barley candidate genes to those in other species. Our data reaffirms the roles of existing genes thought to contribute to AX content, and identifies novel QTL (and candidate genes associated with them) potentially influencing the AX content of barley grain. One potential outcome of this work is the deployment of highly associated single nucleotide polymorphisms markers in breeding programs to guide the modification of AX abundance in barley grain.
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Affiliation(s)
- Ali Saleh Hassan
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
| | - Kelly Houston
- The James Hutton Institute, Invergowrie, Dundee, Scotland
| | - Jelle Lahnstein
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
| | - Neil Shirley
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
| | - Julian G. Schwerdt
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
| | - Michael J. Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St Lucia, Queensland, Australia
| | - Robbie Waugh
- Division of Plant Sciences, School of Life Sciences, University of Dundee, Invergowrie, Dundee, Scotland
| | - Alan Little
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
| | - Rachel A. Burton
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, South Australia, Australia
- * E-mail:
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94
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Martínez-Sanz M, Mikkelsen D, Flanagan BM, Gidley MJ, Gilbert EP. Multi-scale characterisation of deuterated cellulose composite hydrogels reveals evidence for different interaction mechanisms with arabinoxylan, mixed-linkage glucan and xyloglucan. POLYMER 2017. [DOI: 10.1016/j.polymer.2017.07.036] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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95
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Kannam SK, Oehme DP, Doblin MS, Gidley MJ, Bacic A, Downton MT. Hydrogen bonds and twist in cellulose microfibrils. Carbohydr Polym 2017; 175:433-439. [PMID: 28917886 DOI: 10.1016/j.carbpol.2017.07.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 06/23/2017] [Accepted: 07/29/2017] [Indexed: 10/19/2022]
Abstract
There is increasing experimental and computational evidence that cellulose microfibrils can exist in a stable twisted form. In this study, atomistic molecular dynamics (MD) simulations are performed to investigate the importance of intrachain hydrogen bonds on the twist in cellulose microfibrils. We systematically enforce or block the formation of these intrachain hydrogen bonds by either constraining dihedral angles or manipulating charges. For the majority of simulations a consistent right handed twist is observed. The exceptions are two sets of simulations that block the O2-O6' intrachain hydrogen bond, where no consistent twist is observed in multiple independent simulations suggesting that the O2-O6' hydrogen bond can drive twist. However, in a further simulation where exocyclic group rotation is also blocked, right-handed twist still develops suggesting that intrachain hydrogen bonds are not necessary to drive twist in cellulose microfibrils.
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Affiliation(s)
- Sridhar Kumar Kannam
- Faculty of Science, Engineering and Technology, Swinburne University of Technology, Melbourne, Victoria 3122, Australia
| | - Daniel P Oehme
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Monika S Doblin
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Antony Bacic
- ARC Centre of Excellence in Plant Cell Walls, School of BioSciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Matthew T Downton
- IBM Research Australia, Level 5, 204 Lygon Street, 3053 Carlton, Victoria, Australia.
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96
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Affiliation(s)
- Khang N. Tran
- School of Agriculture and Food Sciences, Faculty of Science, the University of Queensland, St. Lucia, Brisbane, Australia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, St. Lucia, Brisbane, Australia
| | - Melissa Fitzgerald
- School of Agriculture and Food Sciences, Faculty of Science, the University of Queensland, St. Lucia, Brisbane, Australia
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97
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Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties. Crit Rev Food Sci Nutr 2017; 57:875-892. [PMID: 25751598 DOI: 10.1080/10408398.2014.922043] [Citation(s) in RCA: 257] [Impact Index Per Article: 36.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.
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Affiliation(s)
- Sushil Dhital
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Frederick J Warren
- b Centre for Nutrition and Food Sciences , Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Peter J Butterworth
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Peter R Ellis
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Michael J Gidley
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
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Gartaula G, Dhital S, Pleming D, Gidley MJ. Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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99
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Liu D, Martinez-Sanz M, Lopez-Sanchez P, Gilbert EP, Gidley MJ. Adsorption behaviour of polyphenols on cellulose is affected by processing history. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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100
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Zhang B, Selway N, Shelat KJ, Dhital S, Stokes JR, Gidley MJ. Tribology of swollen starch granule suspensions from maize and potato. Carbohydr Polym 2017; 155:128-135. [DOI: 10.1016/j.carbpol.2016.08.064] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 08/17/2016] [Accepted: 08/19/2016] [Indexed: 10/21/2022]
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