Multigene engineering of starch biosynthesis in maize endosperm increases the total starch content and the proportion of amylose

Starch is an important component in lotus. ABA is an important plant hormone, which plays a very crucial role in regulating plant starch synthesis. Using ‘MRH’ as experimental materials, the leaves were sprayed with exogenous ABA before the rhizome expansion. The results showed that stomatal conductance and transpiration rate decreased while net photosynthetic rate increased. The total starch content of the underground rhizome of lotus increased significantly. Meanwhile, qPCR results showed that the relative expression levels of NnSS1, NnSBE1 and NnABI4 were all upregulated after ABA treatment. Then, yeast one-hybrid and dual luciferase assay suggested that NnABI4 protein can promote the expression of NnSS1 by directly binding to its promoter. In addition, subcellular localization results showed that NnABI4 encodes a nuclear protein, and NnSS1 protein was located in the chloroplast. Finally, these results indicate that ABA induced the upregulated expression of NnABI4, and NnABI4 promoted the expression of NnSS1 and thus enhanced starch accumulation in lotus rhizomes. This will provide a theoretical basis for studying the molecular mechanism of ABA regulating starch synthesis in plant.

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An Assessment of Starch Composition and Gelatinization in Traditional and Non-traditional Dog Food Formulations

10.20944/preprints202111.0197.v1 ◽

2021 ◽

Author(s):

Erin Perry ◽

Alyssa Ann Valach ◽

Jesse Marie Francis ◽

George E Moore

Keyword(s):

Negative Correlation ◽

Starch Content ◽

Nutrient Deficiencies ◽

Strong Negative Correlation ◽

Starch Gelatinization ◽

Sample Technique ◽

Gelatinized Starch ◽

Starch Composition ◽

Traditional Diets ◽

Total Starch

Gelatinization of starch content in pet foods can be impacted by several factors including moisture, retention time, and ingredients used. Starch gelatinization has been associated with digestibility but isn’t well studied using ingredients common in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing meat-based ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, rabbit and salmon along with plant-based ingredients including tapioca, peas, chickpeas, lentils, potato, and pumpkin. Representative samples were collected via grab sample technique (5 samples/diet) and were assessed for total starch content as well as percent starch gelatinization. Difference between ingredient type was assessed using a Students t-test in SAS 9.4. Significance was set at P < 0.05. Distribution of total starch content based on ingredient type (traditional vs non-traditional) revealed that mean total starch content was higher in traditional diets as compared to non-traditional diets (P <0.0001). Conversely, starch gelatinization was found to be higher in non-traditional diets (P < 0.0001). Total starch content and total gelatinized starch had a strong negative correlation (P < 0.01) in traditional diets, though no correlation was observed in non-traditional diets. This negative correlation indicates a decrease in total gelatinized starch associated with increased total starch content. These novel data reveal important differences between starch content and gelatinization and could impact manufacturing processes for ingredient types as well as feeding recommendations. Unpredicted variation between ingredient formulations could potentially lead to decreased digestibility and absorption and may result in nutrient deficiencies.

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Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽

10.3390/foods11020185 ◽

2022 ◽

Vol 11 (2) ◽

pp. 185

Author(s):

Jing Du ◽

Yingxue Lin ◽

Yuan Gao ◽

Yanyan Tian ◽

Jixiang Zhang ◽

...

Keyword(s):

Fatty Acid ◽

Relative Humidity ◽

Early Warning ◽

Storage Temperature ◽

Starch Content ◽

Protein Secondary Structure ◽

Principal Component ◽

Storage Conditions ◽

Factors Affecting ◽

Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

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Starch biosynthesis in maize endosperm.

Maize kernel development ◽

10.1079/9781786391216.0149 ◽

2017 ◽

pp. 149-159 ◽

Cited By ~ 3

Author(s):

L. C. Hannah ◽

S. Boehlein

Keyword(s):

Starch Biosynthesis ◽

Maize Endosperm

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Microwave treatment of rice

Czech Journal of Food Sciences ◽

10.17221/6577-cjfs ◽

2013 ◽

Vol 19 (No. 2) ◽

pp. 62-66 ◽

Cited By ~ 5

Author(s):

J. Kaasová ◽

P. Kadlec ◽

Z. Bubník ◽

V. Pour

Keyword(s):

Microwave Heating ◽

Starch Content ◽

Initial Moisture Content ◽

Microwave Treatment ◽

Drying Time ◽

Treated Sample ◽

System Temperature ◽

Rice Drying ◽

The Stability ◽

Total Starch

The effect of microwave treatment on wet rice was studied. Power output used was 90, 160, 350 or 500 W; final heating temperatures were 40, 60 and 80°C; initial moisture content of rice was 11, 21 or 30%. Temperature of treated sample during microwave heating was measured by means of NoEMI fiber-optic temperature system. Temperature of rice gelatinization, expressed as alkali spreading values and total starch content, was used to evaluate the influence of microwave heating on physicochemical properties of rice. Drying time reduction and the stability of total starch content during microwave treatment of rice makes it possible to recommend the combination of microwave and conventional rice drying for further use.

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Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

Antioxidants ◽

10.3390/antiox8120583 ◽

2019 ◽

Vol 8 (12) ◽

pp. 583 ◽

Cited By ~ 1

Author(s):

Beatriz Martín-García ◽

Federica Pasini ◽

Vito Verardo ◽

Ana María Gómez-Caravaca ◽

Emanuele Marconi ◽

...

Keyword(s):

Particle Size ◽

Phenolic Compounds ◽

Phenolic Content ◽

Starch Content ◽

Salt Content ◽

Total Phenolic ◽

Physical Separation ◽

Preliminary Study ◽

Total Starch

Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg kg−1 d.w.), followed by GS160 (2499.11 mg kg−1 d.w.), GS85 (989.46 mg kg−1 d.w.), GSTQ (983.15 mg kg−1 d.w.), and GS45 (481.31 mg kg−1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.

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The Proteomic Analysis of Maize Endosperm Protein Enriched by Phos-tagtm Reveals the Phosphorylation of Brittle-2 Subunit of ADP-Glc Pyrophosphorylase in Starch Biosynthesis Process

International Journal of Molecular Sciences ◽

10.3390/ijms20040986 ◽

2019 ◽

Vol 20 (4) ◽

pp. 986 ◽

Cited By ~ 4

Author(s):

Guowu Yu ◽

Yanan Lv ◽

Leiyang Shen ◽

Yongbin Wang ◽

Yun Qing ◽

...

Keyword(s):

Starch Biosynthesis ◽

Maize Starch ◽

Maize Endosperm ◽

Phosphorylated Proteins ◽

Agarose Beads ◽

Rate Limiting Step ◽

Limiting Step ◽

Endosperm Protein ◽

Novel Method ◽

Rate Limiting

AGPase catalyzes a key rate-limiting step that converts ATP and Glc-1-p into ADP-glucose and diphosphate in maize starch biosynthesis. Previous studies suggest that AGPase is modulated by redox, thermal and allosteric regulation. However, the phosphorylation of AGPase is unclear in the kernel starch biosynthesis process. Phos-tagTM technology is a novel method using phos-tagTM agarose beads for separation, purification, and detection of phosphorylated proteins. Here we identified phos-tagTM agarose binding proteins from maize endosperm. Results showed a total of 1733 proteins identified from 10,678 distinct peptides. Interestingly, a total of 21 unique peptides for AGPase sub-unit Brittle-2 (Bt2) were identified. Bt2 was demonstrated by immunoblot when enriched maize endosperm protein with phos-tagTM agarose was in different pollination stages. In contrast, Bt2 would lose binding to phos-tagTM when samples were treated with alkaline phosphatase (ALP). Furthermore, Bt2 could be detected by Pro-Q diamond staining specifically for phosphorylated protein. We further identified the phosphorylation sites of Bt2 at Ser10, Thr451, and Thr462 by iTRAQ. In addition, dephosphorylation of Bt2 decreased the activity of AGPase in the native gel assay through ALP treatment. Taking together, these results strongly suggest that the phosphorylation of AGPase may be a new model to regulate AGPase activity in the starch biosynthesis process.

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Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

Plant Soil and Environment ◽

10.17221/4083-pse ◽

2011 ◽

Vol 49 (No. 1) ◽

pp. 12-17 ◽

Cited By ~ 2

Author(s):

I. Capouchová ◽

J. Petr ◽

D. Marešová

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Laser Light ◽

Starch Content ◽

Laser Light Scattering ◽

Starch Granules ◽

Crude Protein Content ◽

Wheat Varieties ◽

Intensity Of Cultivation ◽

Total Starch

    The distribution of the size of wheat starch granules using the method LALLS (Low Angle Laser Light Scattering), followed by the evaluation of the effect of variety, experimental site and intensity of cultivation on the vol. % of the starch A (starch granules > 10 μm) was determined. The total starch content and crude protein content in dry matter of flour T530 in selected collection of five winter wheat varieties were determined. Vol. % of the starch A in evaluated collection of wheat varieties varied between 65.31 and 72.34%. The effect of a variety on the vol. % of starch A seemed to be more marked than the effect of site and intensity of cultivation. The highest vol. % of starch A reached evaluated varieties from the quality group C, i.e. varieties unsuitable for baking utilisation (except variety Contra with high total content of starch in dry matter of flour T530, but relatively low vol. % of starch A). A low vol. % of starch A was also found in the variety Hana (very good variety for baking utilisation). Certain variety differences followed from the evaluation of distribution of starch fractions of starch granules, forming starch A. In the case of varieties Hana, Contra and Siria higher representation of fractions up to 30 μm was recorded, while starch A in the varieties Estica andVersailleswas formed in higher degree by size fractions of starch granules over 30 μm and particularly size fraction > 50 μm was greatest in these varieties of all evaluated samples. With increasing total starch content in dry matter of flour T530 the crude protein content decreased; the vol. % of starch A not always increased proportionally with increasing total starch content.

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Quantitative trait loci and differential gene expression analyses reveal the genetic basis for negatively associated β-carotene and starch content in hexaploid sweetpotato [Ipomoea batatas (L.) Lam.]

Theoretical and Applied Genetics ◽

10.1007/s00122-019-03437-7 ◽

2019 ◽

Vol 133 (1) ◽

pp. 23-36 ◽

Cited By ~ 15

Author(s):

Dorcus C. Gemenet ◽

Guilherme da Silva Pereira ◽

Bert De Boeck ◽

Joshua C. Wood ◽

Marcelo Mollinari ◽

...

Keyword(s):

Quantitative Trait Loci ◽

Quantitative Trait ◽

Sucrose Synthase ◽

Genetic Basis ◽

Starch Content ◽

Starch Biosynthesis ◽

Negative Association ◽

Differentially Expressed ◽

Phytoene Synthase ◽

Β Carotene

Abstract Key message β-Carotene content in sweetpotato is associated with the Orange and phytoene synthase genes; due to physical linkage of phytoene synthase with sucrose synthase, β-carotene and starch content are negatively correlated. Abstract In populations depending on sweetpotato for food security, starch is an important source of calories, while β-carotene is an important source of provitamin A. The negative association between the two traits contributes to the low nutritional quality of sweetpotato consumed, especially in sub-Saharan Africa. Using a biparental mapping population of 315 F1 progeny generated from a cross between an orange-fleshed and a non-orange-fleshed sweetpotato variety, we identified two major quantitative trait loci (QTL) on linkage group (LG) three (LG3) and twelve (LG12) affecting starch, β-carotene, and their correlated traits, dry matter and flesh color. Analysis of parental haplotypes indicated that these two regions acted pleiotropically to reduce starch content and increase β-carotene in genotypes carrying the orange-fleshed parental haplotype at the LG3 locus. Phytoene synthase and sucrose synthase, the rate-limiting and linked genes located within the QTL on LG3 involved in the carotenoid and starch biosynthesis, respectively, were differentially expressed in Beauregard versus Tanzania storage roots. The Orange gene, the molecular switch for chromoplast biogenesis, located within the QTL on LG12 while not differentially expressed was expressed in developing roots of the parental genotypes. We conclude that these two QTL regions act together in a cis and trans manner to inhibit starch biosynthesis in amyloplasts and enhance chromoplast biogenesis, carotenoid biosynthesis, and accumulation in orange-fleshed sweetpotato. Understanding the genetic basis of this negative association between starch and β-carotene will inform future sweetpotato breeding strategies targeting sweetpotato for food and nutritional security.

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Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Journal of Agricultural Science ◽

10.5539/jas.v12n9p149 ◽

2020 ◽

Vol 12 (9) ◽

pp. 149

Author(s):

Peng Liu ◽

Jianjun Cheng ◽

Ming Li ◽

Jing Li ◽

Hongwei Zhu ◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Finger Millet ◽

Water Solubility ◽

Starch Content ◽

Extrusion Temperature ◽

Starch Digestibility ◽

High Moisture ◽

Screw Speed ◽

Total Starch

In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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