Walls from wheat (Triticum aestivum L.) endosperm are composed primarily of hetero-(arabino)xylans (AXs) (70%) and (1→3)(1→4)-β-D-glucans (20%) with minor amounts of cellulose and heteromannans (2% each). To understand the differential solubility properties of the AXs, as well as aspects of their biosynthesis, we are sequencing the xylan backbone and examining the reducing end (RE) sequence(s) of wheat (monocot) AXs. A previous study of grass AXs (switchgrass, rice, Brachypodium, Miscanthus and foxtail millet) concluded that grasses lacked the comparable RE glycosyl sequence (4-β-D-Xylp-(1→4)-β-D-Xylp-(1→3)-α-L-Rhap-(1→2)-α-D-GalpA-(1→4)-D-Xylp) found in dicots and gymnosperms but the actual RE sequence was not determined. Here we report the isolation and structural characterisation of the RE oligosaccharide sequence(s) of wheat endosperm cell wall AXs. Walls were isolated as an alcohol-insoluble residue (AIR) and sequentially extracted with hot water (W-sol Fr) and 1M KOH containing 1% NaBH4 (KOH-sol Fr). Detailed structural analysis of the RE oligosaccharides was performed using a combination of methylation analysis, MALDI-TOF-MS, ESI-QTOF-MS, ESI-MS(n) and enzymic analysis. Analysis of RE oligosaccharides, both 2AB labelled (from W-sol Fr) and glycosyl-alditol (from KOH-sol Fr), revealed that the RE glycosyl sequence of wheat endosperm AX comprises a linear (1→4)-β-D-Xylp backbone which may be mono-substituted with either an α-L-Araf residue at the reducing end β-D-Xylp residue and/or penultimate RE β-D-Xyl residue; β-D-Xylp-(1→4)-[α-L-Araf-(1→3)](+/-)-β-D-Xylp-(1→4)-[α-L-Araf-(1→3)](+/-)-β-D-Xylp and/or an α-D-GlcpA residue at the reducing end β-D-Xylp residue; β-D-Xylp-(1→4)-[α-L-Araf-(1→3)](+/-)-β-D-Xylp-(1→4)-[α-D-GlcAp-(1→2)]-β-D-Xylp. Thus, wheat endosperm AX backbones lacks the RE sequence found in dicot and gymnosperm xylans; a finding consistent with previous reports from other grass species.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.carres.2013.12.013 | DOI Listing |
Carbohydr Polym
March 2025
Jiangsu Key Laboratory of Crop Genetics and Physiology/ State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/ Key Laboratory of Plant Functional Genomics, Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia. Electronic address:
Plants produce storage and transient starches in seeds and in leaves, respectively. Understanding molecular fine structure and synthesis of transient starch can help improve plant quality (e.g.
View Article and Find Full Text PDFFront Plant Sci
December 2024
LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal.
Wheat is an essential staple food, and its production and grain quality are affected by extreme temperature events. These effects are even more relevant considering the increasing food demand for a growing world population and the predicted augmented frequency of heat waves. This study investigated the impact of simulated heat wave (HW) conditions imposed during grain filling on starch granule characteristics, endosperm ultrastructure, and transcriptomic modulation of genes involved in starch synthesis and degradation.
View Article and Find Full Text PDFAnimal
November 2024
Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, M. Servet 177, 50013 Zaragoza, Spain. Electronic address:
Feeding conditions of mealworm (T. molitor) larvae for livestock nutrition need to be optimised. The effects of the cereal offered as main nutrient source on growth performance and composition of T.
View Article and Find Full Text PDFJ Nutr
December 2024
Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy.
Food Res Int
December 2024
KU Leuven, Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. Electronic address:
The residual endosperm of wheat miller's bran is rich in gluten proteins due to the presence of protein-rich sub-aleurone cells. Here, the goal was to gain insight into the bread-making functionality of sub-aleurone gluten-enriched fractions obtained through dry fractionation of miller's bran and the inherent bread-making functionality of sub-aleurone gluten. Therefore, two sub-aleurone gluten-enriched fractions (Sub-al and Sub-al), differing in particle size distribution and chemical composition, were prepared from miller's bran using impact milling, sieving, and air classification.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!