Background And Aims: Species of Araceae accumulate calcium oxalate in the form of characteristically grooved needle-shaped raphide crystals and multi-crystal druses. This study focuses on the distribution and development of raphides and druses during leaf growth in ten species of Amorphophallus (Araceae) in order to determine the crystal macropatterns and the underlying ultrastructural features associated with formation of the unusual raphide groove.
Methods: Transmission electron microscopy (TEM), scanning electron microscopy (SEM) and both bright-field and polarized-light microscopy were used to study a range of developmental stages.
Key Results: Raphide crystals are initiated very early in plant development. They are consistently present in most species and have a fairly uniform distribution within mature tissues. Individual raphides may be formed by calcium oxalate deposition within individual crystal chambers in the vacuole of an idioblast. Druse crystals form later in the true leaves, and are absent from some species. Distribution of druses within leaves is more variable. Druses initially develop at leaf tips and then increase basipetally as the leaf ages. Druse development may also be initiated in crystal chambers.
Conclusions: The unusual grooved raphides in Amorphophallus species probably result from an unusual crystal chamber morphology. There are multiple systems of transport and biomineralization of calcium into the vacuole of the idioblast. Differences between raphide and druse idioblasts indicate different levels of cellular regulation. The relatively early development of raphides provides a defensive function in soft, growing tissues, and restricts build-up of dangerously high levels of calcium in tissues that lack the ability to adequately regulate calcium. The later development of druses could be primarily for calcium sequestration.
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http://dx.doi.org/10.1093/aob/mcn022 | DOI Listing |
J Agric Food Chem
January 2025
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Chem
April 2025
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
In this study, the effects of transglutaminase on the structural and physicochemical properties of soy protein isolate/konjac glucomannan complex were investigated. Additionally, the complex was treated with different transglutaminase additions, cross-linking temperatures, and cross-linking pH and compared with a control without transglutaminase to elucidate the effect of transglutaminase on the internal interactions within the complex. The results demonstrated that transglutaminase treatment significantly enhanced the water-holding and oil-binding capacities by 34.
View Article and Find Full Text PDFFood Chem
March 2025
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China. Electronic address:
Due to its high viscoelasticity and positive health benefits, konjac glucomannan (KGM)-based mixed polysaccharide systems are widely applied in food processing and pharmaceuticals. However, a knowledge gap exists between the relationship between KGM interactions with different polysaccharides and the resulting food processing properties and health benefits. This review elaborately aims to address this research gap by analyzing the literature on the updated KGM-based binary thermodynamic compatibility systems, classified and discussed according to the basic gel models.
View Article and Find Full Text PDFInt J Biol Macromol
February 2025
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
This study compared the physicochemical and structural properties, and in vitro digestibility of Amorphophallus konjac K. Koch starch (AKS) and Amorphophallus dunnii starch (ADS), by using potato starch (PS) as a control. ADS exhibited larger granule sizes, which led to higher transparency, swelling power (SP), and water solubility than AKS.
View Article and Find Full Text PDFJ Texture Stud
December 2024
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing, China.
This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM-0.01% lecithin and 1% KGM-0.2% lecithin.
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