The endosymbiotic green algae of Paramecium bursaria are known to release a photosynthate to the host cells. The endosymbiont Chlorella variabilis F36-ZK isolated in Japan releases maltose under acidic conditions, and such release requires both light and low pH. However, whether photosynthate release is due to light sensing by photoreceptors or is merely a consequence of active photosynthesis is unclear. Herein, we studied the effect of light on maltose release from C. variabilis F36-ZK; we measured maltose release using a combination of 1-phenyl-3-methyl-5-pyrazolone derivative and C-tracer methods. Blue (450nm) or red (around 600nm) light was most effective to stimulate maltose release. This suggests that the photosynthetic pathway probably participates in maltose release, because the effective wavelength corresponds to the absorption spectrum of chlorophyll. Furthermore, maltose release was slightly affected by addition of a photosynthetic inhibitor, 3-(3,4-dichlorophenyl)-1,1-dimethylurea, but was abolished by another inhibitor of photosynthesis, 2,5-dibromo-6-isopropyl-3-methyl-1,4-benzoquinone, suggesting that electron flow through photosystem I may be more involved in maltose release. Interestingly, starving F36-ZK cells cultured under prolonged dark conditions did not release maltose but retained their photosynthetic capacity. Our results thus show that maltose release is regulated by light and cellular conditions in endosymbiotic Chlorella.
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http://dx.doi.org/10.1016/j.protis.2016.08.007 | DOI Listing |
J Appl Glycosci (1999)
November 2024
2 Faculty of Agriculture, Niigata University.
β-Glucose 1-phosphate (βGlc1P) is a donor substrate in the synthesis of various α-glucosides by glycoside phosphorylases belonging to the glycoside hydrolase family 65. This study presents an efficient synthesis of βGlc1P combining enzymatic phosphorolysis of inexpensive maltose and baker's yeast fermentation to bias the equilibrium toward maltose phosphorolysis by removing released glucose. Mass production of βGlc1P was obtained in a 2 L reaction mixture initially containing 500 mM maltose and inorganic phosphate, with a yield of 76 %.
View Article and Find Full Text PDFNutrients
November 2024
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic.
Background/objectives: This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha.
Methods: The concentrations of analytes in the raw and undigested portion of matcha were measured using HPLC with spectrometric and refractometric detection to establish their residual values after a two-step enzymatic digestion that was finally presented as a retention factor.
Results: It was established that dry matter digestibility values after simulated gastric and both gastric and intestinal phases were 67.
Sci Rep
October 2024
Biological Resource Center/Korean Collection for Type Cultures (KCTC), Korea Research Institute of Bioscience and Biotechnology, Jeongeup, 56212, Republic of Korea.
Biochem Biophys Res Commun
November 2024
Laboratory of Metabolic Science of Forest Plants and Microorganisms, Research Institute for Sustainable Humanosphere, Kyoto University, Gokasyo, Uji, Kyoto, 611-0011, Japan; Structural Energy Bioscience, Institute of Advanced Energy, Kyoto University, Gokasyo, Uji, Kyoto, 611-0011, Japan. Electronic address:
ß-Amylase, which catalyses the release of ß-anomeric maltose from the non-reducing end of starch, is widely used in the food industry. Increasing its enzyme activity through protein engineering might improve the efficiency of food processing. To obtain detailed structural information to assist rationale design, here the crystal structure of Bacillus cereus β-amylase (BCB) complexed with maltose was determined by molecular replacement and refined using anisotropic temperature factors to 1.
View Article and Find Full Text PDFFoods
September 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Chestnuts become sweetened with better tastes for fried products after cold storage, but the possible mechanism is not clear. The dynamics of sugar components and related physiological responses, as well as the possible molecular mechanism in chestnuts during cold storage, were investigated. Sucrose accumulation and starch degradation contributed to taste improvement.
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