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Lu XH, Wang YJ, Zhen XH, Yu H, Pan M, Fu DQ, Li RM, Liu J, Luo HY, Hu XW, Yao Y, Guo JC. Functional Characterization of the MeSSIII-1 Gene and Its Promoter from Cassava. Int J Mol Sci 2024; 25:4711. [PMID: 38731930 PMCID: PMC11083483 DOI: 10.3390/ijms25094711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Soluble starch synthases (SSs) play important roles in the synthesis of cassava starch. However, the expression characteristics of the cassava SSs genes have not been elucidated. In this study, the MeSSIII-1 gene and its promoter, from SC8 cassava cultivars, were respectively isolated by PCR amplification. MeSSIII-1 protein was localized to the chloroplasts. qRT-PCR analysis revealed that the MeSSIII-1 gene was expressed in almost all tissues tested, and the expression in mature leaves was 18.9 times more than that in tuber roots. MeSSIII-1 expression was induced by methyljasmonate (MeJA), abscisic acid (ABA), and ethylene (ET) hormones in cassava. MeSSIII-1 expression patterns were further confirmed in proMeSSIII-1 transgenic cassava. The promoter deletion analysis showed that the -264 bp to -1 bp MeSSIII-1 promoter has basal activity. The range from -1228 bp to -987 bp and -488 bp to -264 bp significantly enhance promoter activity. The regions from -987 bp to -747 bp and -747 bp to -488 bp have repressive activity. These findings will provide an important reference for research on the potential function and transcriptional regulation mechanisms of the MeSSIII-1 gene and for further in-depth exploration of the regulatory network of its internal functional elements.
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Affiliation(s)
- Xiao-Hua Lu
- National Key Laboratory for Tropical Crop Breeding, School of Life and Health Sciences, Hainan University, Haikou 570228, China; (X.-H.L.); (X.-H.Z.); (M.P.); (X.-W.H.)
| | - Ya-Jie Wang
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
| | - Xing-Hou Zhen
- National Key Laboratory for Tropical Crop Breeding, School of Life and Health Sciences, Hainan University, Haikou 570228, China; (X.-H.L.); (X.-H.Z.); (M.P.); (X.-W.H.)
| | - Hui Yu
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
| | - Mu Pan
- National Key Laboratory for Tropical Crop Breeding, School of Life and Health Sciences, Hainan University, Haikou 570228, China; (X.-H.L.); (X.-H.Z.); (M.P.); (X.-W.H.)
| | - Dong-Qing Fu
- School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China;
| | - Rui-Mei Li
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
| | - Jiao Liu
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
| | - Hai-Yan Luo
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China;
| | - Xin-Wen Hu
- National Key Laboratory for Tropical Crop Breeding, School of Life and Health Sciences, Hainan University, Haikou 570228, China; (X.-H.L.); (X.-H.Z.); (M.P.); (X.-W.H.)
| | - Yuan Yao
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
| | - Jian-Chun Guo
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; (Y.-J.W.); (H.Y.); (R.-M.L.); (J.L.)
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Di Y, Na R, Xia H, Wang Y, Li F. Irradiation effects on characteristics and ethanol fermentation of maize starch. Int J Biol Macromol 2023; 246:125602. [PMID: 37391000 DOI: 10.1016/j.ijbiomac.2023.125602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/26/2023] [Accepted: 06/26/2023] [Indexed: 07/02/2023]
Abstract
Maize starch was irradiated by a Co60 irradiator with different doses. The morphology and physicochemical properties of native and irradiated starches were investigated. Scanning electron microscopy showed that the shape and size of starch granules did not change after irradiation. However, the irradiated starch granules were easily destroyed by dissolution. Irradiation also caused the change of starch color, the decrease in the pH value, light transmittance, stability index, degree of polymerization, total sugar content, and the increase in the swelling index and the reducing sugar content. In this study, irradiated maize starch was also used as material for ethanol fermentation to investigate its potential as a pretreatment method. Results showed that the ethanol yield of cooked and raw starch fermentation using irradiated starch increased by 20.41 % and 5.18 %, respectively, and the ethanol concentration increased by 3 % and 2 %. This finding indicated that irradiation effectively improved the utilization rate of maize starch, making it an effective pretreatment method for ethanol fermentation.
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Affiliation(s)
- Yao Di
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Ren Na
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Hongmei Xia
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Yang Wang
- School of Life Sciences, Northeast Normal University, Changchun 130024, China
| | - Fan Li
- School of Life Sciences, Northeast Normal University, Changchun 130024, China.
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Li Q, Liu J, Zhai H, Zhang Z, Xie R, Xiao F, Zeng X, Zhang Y, Li Z, Pan Z. Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate. Carbohydr Polym 2023; 302:120405. [PMID: 36604074 DOI: 10.1016/j.carbpol.2022.120405] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Interactions between β-glucan and starch influence the health benefits of barley-based foods and barley brewing performance. Here, we characterized β-glucans from waxy and normal barley varieties and compared the effects of different β-glucans on the pasting and degradation of waxy and normal barley starches as well as the filterability of mashes from unmalted waxy and normal barley. Waxy barley Zangqing18 β-glucan displayed more compact micrographic features, higher molecular weight, larger particle size, higher thermal decomposition temperature and lower rheological viscosity than normal barley Zangqing2000 β-glucan. β-Glucan not only significantly decreased the pasting viscosities of waxy and normal starches but also lowered the pasting temperatures and peak times of normal starch, likely by inhibiting granule swelling and disrupting the integrity of the continuous phase. β-Glucan also decreased in vitro digestion extent of starch and increased the resistant starch. The unmalted waxy barley had a mash filtration rate much faster than normal barley because starch and β-glucan in waxy barley were rapidly and completely digested and formed more open filter passages. The effects of β-glucan on starch properties varied with the types and contents of β-glucans, whilst the types of starches showed more significant effects. CHEMICAL COMPOUNDS STUDIED: β-Glucan (Pubchem CID: 439262); Amylopectin (Pubchem CID: 439207); Starch (Pubchem CID: 156595876).
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Affiliation(s)
- Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Zhihui Zhang
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Rong Xie
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Futong Xiao
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Zhongyi Li
- CSIRO Agriculture Flagship, GPO Box 1600, Canberra, ACT 2601, Australia
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China.
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Niu L, Liu L, Zhang J, Scali M, Wang W, Hu X, Wu X. Genetic Engineering of Starch Biosynthesis in Maize Seeds for Efficient Enzymatic Digestion of Starch during Bioethanol Production. Int J Mol Sci 2023; 24:ijms24043927. [PMID: 36835340 PMCID: PMC9967003 DOI: 10.3390/ijms24043927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/20/2023] [Accepted: 02/14/2023] [Indexed: 02/17/2023] Open
Abstract
Maize accumulates large amounts of starch in seeds which have been used as food for human and animals. Maize starch is an importantly industrial raw material for bioethanol production. One critical step in bioethanol production is degrading starch to oligosaccharides and glucose by α-amylase and glucoamylase. This step usually requires high temperature and additional equipment, leading to an increased production cost. Currently, there remains a lack of specially designed maize cultivars with optimized starch (amylose and amylopectin) compositions for bioethanol production. We discussed the features of starch granules suitable for efficient enzymatic digestion. Thus far, great advances have been made in molecular characterization of the key proteins involved in starch metabolism in maize seeds. The review explores how these proteins affect starch metabolism pathway, especially in controlling the composition, size and features of starch. We highlight the roles of key enzymes in controlling amylose/amylopectin ratio and granules architecture. Based on current technological process of bioethanol production using maize starch, we propose that several key enzymes can be modified in abundance or activities via genetic engineering to synthesize easily degraded starch granules in maize seeds. The review provides a clue for developing special maize cultivars as raw material in the bioethanol industry.
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Affiliation(s)
- Liangjie Niu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Liangwei Liu
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Enzyme Engineering of Agricultural Microbiology, Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou 450002, China
| | - Jinghua Zhang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Monica Scali
- Department of Life Sciences, University of Siena, 53100 Siena, Italy
| | - Wei Wang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Correspondence:
| | - Xiuli Hu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaolin Wu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
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5
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Zhao S, Xiang B, Yang L, Chen J, Zhu C, Chen Y, Cui J, Hu S, Hu Y. Genetic modifications of critical regulators provide new insights into regulation modes of raw-starch-digesting enzyme expression in Penicillium. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:62. [PMID: 35641999 PMCID: PMC9158223 DOI: 10.1186/s13068-022-02162-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Accepted: 05/20/2022] [Indexed: 11/10/2022]
Abstract
Background Starch is a very abundant and renewable carbohydrate and an important feedstock for industrial applications. However, most starch-based products are not cost-efficient due to the high energy input needed in traditional enzymatic starch conversion processes. Raw-starch-digesting enzymes (RSDEs) from filamentous fungi have great commercial value in starch processing. However, the regulatory mechanisms associated with their production in filamentous fungi remain unknown. Results In this study, we reported the novel finding that cellulolytic fungus Penicillium oxalicum 114-2 has broad RSDE activity. Four regulators, including the amylase transcription activator AmyR, the catabolite repression repressor CreA, the group III G protein α subunit PGA3, and the nonhistone chromosomal protein HepA, have been found to play a crucial regulatory role in RSDE expression. Enzymatic assays revealed that RSDE production significantly increased after the overexpression of AmyR and HepA, the deletion of CreA and the dominant activation of PGA3. RT-qPCR analysis demonstrated that there is a mutual regulation mode between the four regulators, and then formed a cascade regulation mechanism that is involved in RSDE expression. Comparative transcriptomic analysis between the wild-type strain and genetically engineered strains revealed differentially expressed genes that may mediate the RSDE expression. Conclusions The four different types of regulators were systematically investigated and found to form a regulatory network controlling RSDE gene expression. Our results provide a new insight into the regulatory mechanism of fungal amylolytic enzyme expression and offer a theoretical basis to rationally improve the RSDE yield in the future. Supplementary Information The online version contains supplementary material available at 10.1186/s13068-022-02162-6.
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Wu W, Zhang X, Qu J, Xu R, Liu N, Zhu C, Li H, Liu X, Zhong Y, Guo D. The effects of fermentation of Qu on the digestibility and structure of waxy maize starch. FRONTIERS IN PLANT SCIENCE 2022; 13:984795. [PMID: 36051290 PMCID: PMC9424902 DOI: 10.3389/fpls.2022.984795] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/25/2022] [Indexed: 06/15/2023]
Abstract
The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm-1, and the onset temperature of gelatinization (T o ) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Huanhuan Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xingxun Liu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
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Zhang M, Wang R, Wu T, Yang Y, He Z, Ma Z, Tan Z, Lin B, Wang M. Comparisons of Corn Stover Silages after Fresh- or Ripe-Corn Harvested: Effects on Digestibility and Rumen Fermentation in Growing Beef Cattle. Animals (Basel) 2022; 12:ani12101248. [PMID: 35625099 PMCID: PMC9137847 DOI: 10.3390/ani12101248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/09/2022] [Accepted: 05/09/2022] [Indexed: 02/01/2023] Open
Abstract
Both waxy corn stover after fresh- (CF) and ripe-corn (CR) harvested are important byproducts of corn cropping system and have 20 d difference in harvest time. The study aimed to investigate the effects of prolonging harvest time on the nutritive value of corn stover silage by comparing CF with CR silages. In vitro ruminal experiment was firstly performed to investigate substrate degradation and fermentation of CF and CR silages. The CR diet was formulated by replacing 50% forage of CF silage with CR silage on a dry matter (DM) basis. Fourteen crossbred steers (Simmental × Limousin × local Chinese) aged 13 months with an average weight of 318.1 ± 37.1 kg were selected and randomly allocated into two dietary treatment groups. Although the CR silage had greater DM and fiber contents than CF silage, it did not alter in vitro degradation (p > 0.05), but with lower molar percentage of propionate and acetate to propionate ratio (p < 0.05). The cattle fed CR diet had a higher DM intake and lower fiber digestibility with reduction in 18S rRNA gene copies of protozoa and fungi and 16S rRNA gene copies of Fibrobacter succinogenes (p < 0.05). Further 16S rRNA gene amplicon analysis indicated a similar diversity of bacteria community between CR and CF treatments (p > 0.05). Few differences were observed in the abundance of genera larger than 1% (p > 0.05), except for the reduction in abundance of genera Ruminococcaceae_NK4A214_group in CR treatment (p < 0.05). In summary, prolonging 20 d harvest time of corn stover silage increases the forage fiber and DM content, which promotes feed intake with decreased fiber degradation, although rumen fermentation and growth performance are not changed in growing beef cattle.
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Affiliation(s)
- Min Zhang
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Rong Wang
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Tingting Wu
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China
| | - Yingbai Yang
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China
| | - Zhixiong He
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Zhiyuan Ma
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Zhiliang Tan
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Bo Lin
- College of Animal Science and Technology, Guangxi University, Nanning 530004, China
- Correspondence: (B.L.); (M.W.)
| | - Min Wang
- Key Laboratory for Agro-Ecological Processes in Subtropical Region/National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- Correspondence: (B.L.); (M.W.)
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CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers. Int J Mol Sci 2022; 23:ijms23094640. [PMID: 35563030 PMCID: PMC9101600 DOI: 10.3390/ijms23094640] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 02/04/2023] Open
Abstract
Potato (Solanum tuberosum L.) is the third most important food crop after rice and wheat. Its tubers are a rich source of dietary carbohydrates in the form of starch, which has many industrial applications. Starch is composed of two polysaccharides, amylose and amylopectin, and their ratios determine different properties and functionalities. Potato varieties with higher amylopectin have many food processing and industrial applications. Using Agrobacterium-mediated transformation, we delivered Clustered regularly interspaced short palindromic repeats and CRISPR-associated protein 9 (CRISPR/Cas9) reagents to potato (variety Yukon Gold) cells to disrupt the granule-bound starch synthase (gbssI) gene with the aim of eliminating the amylose component of starch. Lugol-Iodine staining of the tubers showed a reduction or complete elimination of amylose in some of the edited events. These results were further confirmed by the perchloric acid and enzymatic methods. One event (T2-7) showed mutations in all four gbss alleles and total elimination of amylose from the tubers. Viscosity profiles of the tuber starch from six different knockout events were determined using a Rapid Visco Analyzer (RVA), and the values reflected the amylopectin/amylose ratio. Follow-up studies will focus on eliminating the CRISPR components from the events and on evaluating the potential of clones with various amylose/amylopectin ratios for food processing and other industrial applications.
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Talukder ZA, Muthusamy V, Chhabra R, Bhatt V, Reddappa SB, Mishra SJ, Prakash NR, Kasana RK, Chauhan HS, Mehta BK, Guleria SK, Zunjare RU, Hossain F. Enrichment of amylopectin in sub-tropically adapted maize hybrids through genomics-assisted introgression of waxy1 gene encoding granule-bound starch synthase (GBSS). J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Combining higher accumulation of amylopectin, lysine and tryptophan in maize hybrids through genomics-assisted stacking of waxy1 and opaque2 genes. Sci Rep 2022; 12:706. [PMID: 35027624 PMCID: PMC8758761 DOI: 10.1038/s41598-021-04698-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Accepted: 12/22/2021] [Indexed: 11/15/2022] Open
Abstract
Waxy maize rich in amylopectin has emerged as a preferred food. However, waxy maize is poor in lysine and tryptophan, deficiency of which cause severe health problems. So far, no waxy hybrid with high lysine and tryptophan has been developed and commercialized. Here, we combined recessive waxy1 (wx1) and opaque2 (o2) genes in the parental lines of four popular hybrids (HQPM1, HQPM4, HQPM5, and HQPM7) using genomics-assisted breeding. The gene-based markers, wx-2507F/RG and phi057 specific for wx1 and o2, respectively were successfully used to genotype BC1F1, BC2F1 and BC2F2 populations. Background selection with > 100 SSRs resulted in recovering > 94% of the recurrent parent genome. The reconstituted hybrids showed 1.4-fold increase in amylopectin (mean: 98.84%) compared to the original hybrids (mean: 72.45%). The reconstituted hybrids also showed 14.3% and 14.6% increase in lysine (mean: 0.384%) and tryptophan (mean: 0.102%), respectively over the original hybrids (lysine: 0.336%, tryptophan: 0.089%). Reconstituted hybrids also possessed similar grain yield (mean: 6248 kg/ha) with their original versions (mean: 6111 kg/ha). The waxy hybrids with high lysine and tryptophan assume great significance in alleviating malnutrition through sustainable and cost-effective means. This is the first report of development of lysine and tryptophan rich waxy hybrids using genomics-assisted selection.
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Yaqoob S, Liu H, Liu M, Zheng M, Awan KA, Cai D, Liu J. The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough. Food Sci Nutr 2022; 10:264-271. [PMID: 35035927 PMCID: PMC8751425 DOI: 10.1002/fsn3.2666] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 10/22/2021] [Accepted: 10/27/2021] [Indexed: 11/10/2022] Open
Abstract
This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co-culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morphological, thermal, and structural properties. Our findings suggested that bacterial incorporation both individually and in combination (co-culture) revealed an improved corn dough profile with better properties. SEM showed irregular shape of particles having more grooves, indentations, and cracks. RVA demonstrated different pasting behavior on the dough. Bacterial inoculation in flour attributed to increase the TO (68.61-71.18), TP (73.74-78.42), TC (78.78-85.36), melting temperature (10.17-15.19), and ΔH (2.72-5.40). The hardness of corn was found approximately 75% of native dough. In treated corn, an increase was noted in both loss and storage modulus in correspondence with changes in the starch configuration and leaching of constituents. The results from DSC presented an increased melting temperature range and gelatinization enthalpy owing to bacterial treatment accredited to diversified morphological characteristics. The outcomes concluded in demonstration of a novel influence on structural, thermal, morphological, and rheological capabilities and capacities of corn dough. Lactic acid bacteria hydrolyzed part of the corn and flour had smaller, irregularly shaped particles with more holes in them, resulting in a reduced water retaining capacity. Textural, thermal, and pasting profile has also been improved due to degradation of macromolecules. Furthermore, the insight alterations induce various changes leading to improved corn flour. It may also develop the associations about the upright insurgence in the corn dough profile and its potential usage in industry and homes.
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Affiliation(s)
- Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Huimin Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Meihong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Mingzhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Kanza Aziz Awan
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Dan Cai
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
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Kowalczyk D, Szymanowska U, Skrzypek T, Bartkowiak A, Materska M, Łupina K. Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - A comparative study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106887] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Determination of starch crystallinity with the Fourier-transform terahertz spectrometer. Carbohydr Polym 2021; 262:117928. [PMID: 33838806 DOI: 10.1016/j.carbpol.2021.117928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 11/22/2022]
Abstract
We measured the terahertz (THz) spectra of native, amorphous, and dried starches derived from corn and potato using the Fourier-transform (FT) system and compared these spectra to the X-ray diffraction (XRD) patterns. Both native corn and potato starches had seven absorption peaks in the terahertz regions, but five peaks were observed in the amorphous states. While spectral changes slightly occurred in corn starch even after drying, increase and decrease in the terahertz peak intensities were obtained in potato starch during drying. Similar changes in both starches during amorphization and drying were obtained in the X-ray diffraction patterns, and the correlations were found between terahertz peaks and the X-ray signals. Since the intensity of the peak at 9.0 THz was correlated with crystallinity obtained using an X-ray diffraction (r2 = 0.98), our data indicate that the Fourier-transform terahertz spectrometer can be a new analytical device to measure the starch crystallinity.
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14
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Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Liu C, Hou H, Lu X, Chen X, Fang D, Hu Q, Zhao L. Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2328-2336. [PMID: 33006380 DOI: 10.1002/jsfa.10854] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 09/26/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Waxy maize (Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine, a kind of Chinese rice wine, is strongly affected by a fermentation starter named Qu. In this study, an innovative mixed Qu, consisting of two yeasts and three molds, was produced and the raw-starch brewing method was applied in winemaking. Three other waxy maize wines fermented by three kinds of commercial Qu were also analyzed for comparison. RESULTS Due to superb growth and fermentation characteristics, Saccharomyces cerevisiae CICC1009 and Pichia anomala CICC1851 were chosen to produce yeast Qu. The addition amount of yeast Qu was determined to be 30 g kg-1 . In terms of chemical properties, mixed Qu was more suitable for making maize wine by the raw-starch brewing method than the three kinds of commercial Qu with which it was compared. The most influential components for the overall aroma profile in maize wines fermented by mixed Qu and Mifeng Qu were ethyl butyrate and β-damascenone, respectively, while in maize wines fermented by Angel Qu and Like Qu the most influential component was ethyl octanoate. Obvious differences were found among four maize wines regarding bitterness, umami, richness, saltiness, and sourness by the electronic tongue. The olfactory characteristics of maize wine fermented by Mifeng Qu were quite different from the other three according to the electronic nose. CONCLUSION The innovative mixed Qu can be considered as an excellent starter for raw-starch brewing of waxy maize. The chemical indices and volatile flavor compounds of waxy maize wines were greatly affected by different kinds of Qu. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chang Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Hui Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xiaoshuo Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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16
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Zhang Z, Wu Y, Gao L, Xiao G. Pervaporation separation of levulinic acid aqueous solution by
ZSM
‐5/
PDMS
composite membrane. J Appl Polym Sci 2021. [DOI: 10.1002/app.49611] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zongqi Zhang
- School of Chemistry and Chemical Engineering Southeast University Nanjing China
| | - Yuanfeng Wu
- School of Chemistry and Chemical Engineering Southeast University Nanjing China
| | - Lijing Gao
- School of Chemistry and Chemical Engineering Southeast University Nanjing China
| | - Guomin Xiao
- School of Chemistry and Chemical Engineering Southeast University Nanjing China
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Abstract
This is a PhD proposal defended in a 2012-2013 session at the Institute of Biological Sciences, Faculty of Science, University of Malaya, Malaysia. The proposal has been written in accordance with the requirements of the university under the sub-headings: background, problem statement, rationale, hypothesis and research questions, research objectives, literature review, methodology, scope, expected outcomes and concluding remarks, work schedule, and references. This proposal provides a comprehensive study on bioethanol production from corn. First, it discusses development and field experiments of high sugary genotypes (HSGs). Secondly, it provides a comparative evaluation of enzyme consumptions and ethanol production between normal and HSG corn genotypes. Finally, this proposal provides evaluation of the co-product quality for both groups of genotypes. The readers who are interested to conduct any further study on corn-based bioethanol would be benefited from this proposal.
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Wongsagonsup R, Jane JL. Effects of Different Mill Types on Ethanol Production Using Uncooked Dry-Grind Fermentation and Characteristics of Residual Starch in Distiller’s Dried Grains (DDG). Cereal Chem 2017. [DOI: 10.1094/cchem-12-16-0283-r] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rungtiwa Wongsagonsup
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
- Current address: Division of Food Technology, School of Interdisciplinary Studies, Mahidol University, Kanchanaburi Campus, Saiyok, Kanchanaburi 71150, Thailand
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
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Chen L, Lu D, Wang T, Li Z, Zhao Y, Jiang Y, Zhang Q, Cao Q, Fang K, Xing Y, Qin L. Identification and expression analysis of starch branching enzymes involved in starch synthesis during the development of chestnut (Castanea mollissima Blume) cotyledons. PLoS One 2017; 12:e0177792. [PMID: 28542293 PMCID: PMC5441625 DOI: 10.1371/journal.pone.0177792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Accepted: 05/03/2017] [Indexed: 12/21/2022] Open
Abstract
Chinese chestnut (Castanea mollissima Blume) is native to China and distributes widely in arid and semi-arid mountain area with barren soil. As a perennial crop, chestnut is an alternative food source and acts as an important commercial nut tree in China. Starch is the major metabolite in nuts, accounting for 46 ~ 64% of the chestnut dry weight. The accumulation of total starch and amylopectin showed a similar increasing trend during the development of nut. Amylopectin contributed up to 76% of the total starch content at 80 days after pollination (DAP). The increase of total starch mainly results from amylopectin synthesis. Among genes associated with starch biosynthesis, CmSBEs (starch branching enzyme) showed significant increase during nut development. Two starch branching enzyme isoforms, CmSBE I and CmSBE II, were identified from chestnut cotyledon using zymogram analysis. CmSBE I and CmSBE II showed similar patterns of expression during nut development. The accumulations of CmSBE transcripts and proteins in developing cotyledons were characterized. The expressions of two CmSBE genes increased from 64 DAP and reached the highest levels at 77 DAP, and SBE activity reached its peak at 74 DAP. These results suggested that the CmSBE enzymes mainly contributed to amylopectin synthesis and influenced the amylopectin content in the developing cotyledon, which would be beneficial to chestnut germplasm selection and breeding.
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Affiliation(s)
- Liangke Chen
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Dan Lu
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Teng Wang
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Zhi Li
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Yanyan Zhao
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Yichen Jiang
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
| | - Qing Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China
| | - Qingqin Cao
- Key Laboratory of Urban Agriculture (North China), Ministry of Agriculture, Beijing, China
| | - Kefeng Fang
- College of Landscape Architecture, Beijing University of Agriculture, Beijing, China
| | - Yu Xing
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
- * E-mail: (YX); (LQ)
| | - Ling Qin
- College of Plant Science and Technology, Beijing Collaborative Innovation Center for Eco-Environmental Improvement with Forestry and Fruit Trees, Beijing University of Agriculture, Beijing, China
- * E-mail: (YX); (LQ)
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20
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Enhanced ethanol fermentation by engineered Saccharomyces cerevisiae strains with high spermidine contents. Bioprocess Biosyst Eng 2017; 40:683-691. [DOI: 10.1007/s00449-016-1733-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Accepted: 12/26/2016] [Indexed: 01/03/2023]
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21
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Optimization of Reducing Sugar Production from Manihot glaziovii Starch Using Response Surface Methodology. ENERGIES 2017. [DOI: 10.3390/en10010035] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Li Z, Wang D, Shi YC. Effects of nitrogen source on ethanol production in very high gravity fermentation of corn starch. J Taiwan Inst Chem Eng 2017. [DOI: 10.1016/j.jtice.2016.10.055] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Reyes I, Cruz-Sosa F, Roman-Guerrero A, Vernon-Carter EJ, Alvarez-Ramirez J. Structural changes of corn starch duringSaccharomyces cerevisiaefermentation. STARCH-STARKE 2016. [DOI: 10.1002/star.201600088] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Isabel Reyes
- Departamento de Biotecnologia; Universidad Autonoma Metropolitana-Iztapalapa; Iztapalapa Mexico
| | - Francisco Cruz-Sosa
- Departamento de Biotecnologia; Universidad Autonoma Metropolitana-Iztapalapa; Iztapalapa Mexico
| | - Angelica Roman-Guerrero
- Departamento de Biotecnologia; Universidad Autonoma Metropolitana-Iztapalapa; Iztapalapa Mexico
| | - E. Jaime Vernon-Carter
- Departamento de Ingenieria de Procesos e Hidraulica; Universidad Autonoma Metropolitana-Iztapalapa; Iztapalapa Mexico
| | - Jose Alvarez-Ramirez
- Departamento de Ingenieria de Procesos e Hidraulica; Universidad Autonoma Metropolitana-Iztapalapa; Iztapalapa Mexico
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Zabed H, Faruq G, Boyce AN, Sahu JN, Ganesan P. Evaluation of high sugar containing corn genotypes as viable feedstocks for decreasing enzyme consumption during dry-grind ethanol production. J Taiwan Inst Chem Eng 2016. [DOI: 10.1016/j.jtice.2015.06.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Liu J, Chen J, Zhan X, Fang M, Wang T, Li J. Preparation and characterization of ZSM-5/PDMS hybrid pervaporation membranes: Laboratory results and pilot-scale performance. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.06.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Comparative analysis of duckweed cultivation with sewage water and SH media for production of fuel ethanol. PLoS One 2014; 9:e115023. [PMID: 25517893 PMCID: PMC4269401 DOI: 10.1371/journal.pone.0115023] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Accepted: 11/17/2014] [Indexed: 11/26/2022] Open
Abstract
Energy crises and environmental pollution have caused considerable concerns; duckweed is considered to be a promising new energy plant that may relieve such problems. Lemna aequinoctialis strain 6000, which has a fast growth rate and the ability to accumulate high levels of starch was grown in both Schenk & Hildebrandt medium (SH) and in sewage water (SW). The maximum growth rates reached 10.0 g DW m−2 day−1 and 4.3 g DW m−2 day−1, respectively, for the SH and SW cultures, while the starch content reached 39% (w/w) and 34% (w/w). The nitrogen and phosphorus removal rate reached 80% (SH) and 90% (SW) during cultivation, and heavy metal ions assimilation was observed. About 95% (w/w) of glucose was released from duckweed biomass hydrolysates, and then fermented by Angel yeast with ethanol yield of 0.19 g g−1 (SH) and 0.17 g g−1 (SW). The amylose/amylopectin ratios of the cultures changed as starch content increased, from 0.252 to 0.155 (SH) and from 0.252 to 0.174 (SW). Lemna aequinoctialis strain 6000 could be considered as valuable feedstock for bioethanol production and water resources purification.
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27
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Abstract
The use of potentiometric titration for the analysis and characterization of native and modified starches is highlighted. The polyelectrolytic behavior of oxidized starches (thermal and thermal-chemical oxidation), a graft copolymer of itaconic acid (IA) onto starch, and starch esters (mono- and diester itaconate) was compared with the behavior of native starch, the homopolymer, and the acid employed as a graft monomer and substituent. Starch esters showed higher percentages of acidity, followed by graft copolymer of itaconic acid and finally oxidized starches. Analytical techniques and synthesis of modified starches were also described.
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28
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Tanadul OUM, VanderGheynst JS, Beckles DM, Powell AL, Labavitch JM. The impact of elevated CO2concentration on the quality of algal starch as a potential biofuel feedstock. Biotechnol Bioeng 2014; 111:1323-31. [DOI: 10.1002/bit.25203] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Revised: 01/14/2014] [Accepted: 01/22/2014] [Indexed: 11/11/2022]
Affiliation(s)
- Orn-u-ma Tanadul
- Department of Plant Sciences; University of California; Davis California 95616
| | - Jean S. VanderGheynst
- Biological and Agricultural Engineering; University of California; Davis California 95616
| | - Diane M. Beckles
- Department of Plant Sciences; University of California; Davis California 95616
| | - Ann L.T. Powell
- Department of Plant Sciences; University of California; Davis California 95616
| | - John M. Labavitch
- Department of Plant Sciences; University of California; Davis California 95616
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29
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Ueki Y, Saiki S, Shibata T, Hoshina H, Kasai N, Seko N. Optimization of Grafted Fibrous Polymer as a Solid Basic Catalyst for Biodiesel Fuel Production. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/ijoc.2014.42011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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31
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Lu Y, Zhao G, Li Y, Fan J, Ding G, Zhao J, Ni X, Xu Y, Wang W. Identification of two novel waxy alleles and development of their molecular markers in sorghum. Genome 2013; 56:283-8. [PMID: 23789996 DOI: 10.1139/gen-2013-0047] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
High amylopectin grains of waxy sorghum have a high economic value in the food and bioenergy industries because of their increased starch digestibility and higher ethanol conversion rate compared with wild-type sorghum grains. Mutation in the granule-bound starch synthase (GBSS) gene contributes to the waxy phenotype. Two classes of waxy alleles, wx(a) and wx(b), have been characterized previously. In the present work, we identified two novel types of waxy mutations in the sorghum GBSS gene, designated as wx(c) and wx(d). The wx(c) allele has a G deletion at the 5' splicing site of the ninth intron, causing a shift of the 5' cleavage site; in turn, a reading frame shift occurred and resulted in an early translation termination. The wx(d) allele contained a mutation at the 3' splicing site of the 10th intron, which led to a splicing site shift and resulted in the deletion of five amino acids (GTGKK) in the predicted translation product. Furthermore, cleaved amplified polymorphic sequence (CAPS) markers were developed to detect the wx(c) and wx(d) alleles. With these markers, classification of waxy alleles was performed in nearly 100 sorghum accessions from our breeding program. Most waxy sorghum cultivars in China were either wx(a) or wx(c), implying that these two mutations are preferentially maintained during domestic selection in glutinous sorghum production.
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Affiliation(s)
- Yuangen Lu
- Rice Research Institute, Sichuan Agricultural University, Chengdu 611130, China
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