scholarly journals Coffee carbohydrates

2006 ◽  
Vol 18 (1) ◽  
pp. 165-174 ◽  
Author(s):  
Robert Redgwell ◽  
Monica Fischer
Keyword(s):  
Cell Wall ◽  
Potential Role ◽  
Structural Features ◽  
Coffee Bean ◽  
Cell Wall Polysaccharides ◽  
Pectic Polysaccharides ◽  
Specific Polysaccharide ◽  
Chemical Studies ◽  
First Time ◽  
Detailed Chemical

This review summarises recent advances in the chemistry, physiology and molecular properties of coffee carbohydrates with a particular focus on the cell wall polysaccharides. The results of detailed chemical studies have demonstrated novel structural features of both the galactomannans and the arabinogalactan polysaccharides of the green and roasted coffee bean. For the first time immunological probes based on monoclonal antibodies for specific polysaccharide epitopes were used to reveal the patterns of distribution of the galactomannans, arabinogalactans and pectic polysaccharides in the coffee bean cell wall. Finally, the results of physiological and molecular studies are presented which emphasise the growing awareness of the potential role the metabolic status of the green bean may play in final coffee beverage quality.

scholarly journals Cell-wall polysaccharides and glycoproteins of parenchymatous tissues of runner bean (Phaseolus coccineus)

1990 ◽  
Vol 269 (2) ◽  
pp. 393-402 ◽  
Author(s):  
P Ryden ◽  
R R Selvendran
Keyword(s):  
Cell Wall ◽  
Cell Walls ◽  
Anion Exchange Chromatography ◽  
Structural Features ◽  
Good Evidence ◽  
Exchange Chromatography ◽  
Cell Wall Polysaccharides ◽  
Pectic Polysaccharides ◽  
Runner Bean ◽  
Cellulose Residue

1. Polymers were solubilized from the cell walls of parenchyma from mature runner-bean pods with minimum degradation by successive extractions with cyclohexane-trans-1,2-diamine-NNN′N′-tetra-acetate (CDTA), Na2CO3 and KOH to leave the alpha-cellulose residue, which contained cross-linked pectic polysaccharides and Hyp-rich glycoproteins. These were solubilized with chlorite/acetic acid and cellulase. The polymers were fractionated by anion-exchange chromatography, and fractions were subjected to methylation analysis. 2. The pectic polysaccharides differed in their ease of extraction, and a small proportion were highly cross-linked. The bulk of the pectic polysaccharides solubilized by CDTA and Na2CO3 were less branched than those solubilized by KOH. There was good evidence that most of the pectic polysaccharides were not degraded during extraction. 3. The protein-containing fractions included Hyp-rich and Hyp-poor glycoproteins associated with easily extractable pectic polysaccharides, Hyp-rich glycoproteins solubilized with 4M-KOH+borate, the bulk of which were not associated with pectic polysaccharides, and highly cross-linked Hyp-rich glycoproteins. 4. Isodityrosine was not detected, suggesting that it does not have a (major) cross-linking role in these walls. Instead, it is suggested that phenolics, presumably linked to C-5 of 3,5-linked Araf residues of Hyp-rich glycoproteins, serve to cross-link some of the polymers. 5. There were two main types of xyloglucan, with different degrees of branching. The bulk of the less branched xyloglucans were solubilized by more-concentrated alkali. The anomeric configurations of the sugars in one of the highly branched xyloglucans were determined by 13C-n.m.r. spectroscopy. 6. The structural features of the cell-wall polymers and complexes are discussed in relation to the structure of the cell walls of parenchyma tissues.

scholarly journals Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Min Xiao ◽  
Jianyong Yi ◽  
Jinfeng Bi ◽  
Yuanyuan Zhao ◽  
Jian Peng ◽  
...  
Keyword(s):  
Cell Wall ◽  
Structural Characteristics ◽  
Volume Ratio ◽  
Short Wave ◽  
Cell Wall Polysaccharide ◽  
Cell Wall Polysaccharides ◽  
Rehydration Ratio ◽  
Pectic Polysaccharides ◽  
Texture Properties ◽  
Instant Controlled Pressure Drop

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

Composition and structural features of cell wall polysaccharides from tomato fruits

1990 ◽  
Vol 29 (3) ◽  
pp. 725-731 ◽  
Author(s):  
Graham B. Seymour ◽  
Ian J. Colquhoun ◽  
M.Susan Dupont ◽  
Keith R. Parsley ◽  
Robert R. Selvendran
Keyword(s):  
Cell Wall ◽  
Structural Features ◽  
Cell Wall Polysaccharides ◽  
Tomato Fruits

Changes in cell wall composition during ripening of grape berries

2020 ◽  
Author(s):  
KJ Nunan ◽  
Ian Sims ◽  
A Bacic ◽  
SP Robinson ◽  
GB Fincher
Keyword(s):  
Cell Wall ◽  
Developmental Stages ◽  
Protein Composition ◽  
Fold Increase ◽  
Vitis Vinifera L ◽  
Type I ◽  
Cell Wall Polysaccharide ◽  
Pectic Polysaccharides ◽  
Grape Berries ◽  
Specific Polysaccharide

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

Cell wall polysaccharides of Brassica campestris seed cake: isolation and structural features

2004 ◽  
Vol 57 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Partha Ghosh ◽  
Prodyot Ghosal ◽  
Swapnadip Thakur ◽  
Patrice Lerouge ◽  
Corinne Loutelier-Bourhis ◽  
...  
Keyword(s):  
Cell Wall ◽  
Brassica Campestris ◽  
Structural Features ◽  
Cell Wall Polysaccharides ◽  
Seed Cake

scholarly journals Bordetella holmesii Lipopolysaccharide Hide and Seek Game with Pertussis: Structural Analysis of the O-Specific Polysaccharide and the Core Oligosaccharide of the Type Strain ATCC 51541

2020 ◽  
Vol 21 (17) ◽  
pp. 6433
Author(s):  
Karolina Ucieklak ◽  
Sabina Koj ◽  
Tomasz Niedziela
Keyword(s):  
Whooping Cough ◽  
13C Nmr Spectroscopy ◽  
Structural Features ◽  
The Novel ◽  
Core Oligosaccharide ◽  
The Core ◽  
Sds Page ◽  
Specific Polysaccharide ◽  
First Time ◽  
Hydrolysis Of

Whooping cough is a highly contagious disease caused predominantly by Bordetella pertussis, but it also comprises of a pertussis-like illness caused by B. holmesii. The virulence factors of B. holmesii and their role in the pathogenesis remain unknown. Lipopolysaccharide is the main surface antigen of all Bordetellae. Data on the structural features of the lipopolysaccharide (LPS) of B. holmesii are scarce. The poly- and oligosaccharide components released by mild acidic hydrolysis of the LPS were separated and investigated by 1H and 13C NMR spectroscopy, mass spectrometry, and chemical methods. The structures of the O-specific polysaccharide and the core oligosaccharide of B. holmesii ATCC 51541 have been identified for the first time. The novel pentasaccharide repeating unit of the B. holmesii O-specific polysaccharide has the following structure: {→2)-α-l-Rhap-(1→6)-α-d-Glcp-(1→4)-[β-d-GlcpNAc-(1→3]-α-d-Galp-(1→3)-α-d-GlcpNAc-(1→}n. The SDS-PAGE and serological cross-reactivities of the B. holmesii LPS suggested the similarity between the core oligosaccharides of B. holmesii ATCC 51541 and B. pertussis strain 606. The main oligosaccharide fraction contained a nonasaccharide. The comparative analysis of the NMR spectra of B. holmesii core oligosaccharide fraction with this of the B. pertussis strain 606 indicated that the investigated core oligosaccharides were identical.

Structural features of the cell-wall polysaccharides of Asparagus officinalis seeds

1991 ◽  
Vol 210 ◽  
pp. 263-276 ◽  
Author(s):  
Renee Goldberg ◽  
Laurence Gillou ◽  
Roger Prat ◽  
Catherine Herve Du Penhoat ◽  
Veronique Michon
Keyword(s):  
Cell Wall ◽  
Structural Features ◽  
Asparagus Officinalis ◽  
Cell Wall Polysaccharides

Changes in cell wall composition during ripening of grape berries

2020 ◽  
Author(s):  
KJ Nunan ◽  
Ian Sims ◽  
A Bacic ◽  
SP Robinson ◽  
GB Fincher
Keyword(s):  
Cell Wall ◽  
Developmental Stages ◽  
Protein Composition ◽  
Fold Increase ◽  
Vitis Vinifera L ◽  
Type I ◽  
Cell Wall Polysaccharide ◽  
Pectic Polysaccharides ◽  
Grape Berries ◽  
Specific Polysaccharide

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

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