Microstructure and Ultrastructure of High-Amylose Rice Resistant Starch Granules Modified by Antisense RNA Inhibition of Starch Branching Enzyme

Wei, Cunxu; Qin, Fengling; Zhu, Lijia; Zhou, Weidong; Chen, Yifang; Wang, Youping; Gu, Minghong; Liu, Qiaoquan

doi:10.1021/jf9031316

Cited by 122 publications

(147 citation statements)

References 25 publications

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“…The isolation of native starch was described as the method in Wei et al (2010) with some modifications. Briefly, brown seeds were immersed in deionized water overnight at 4 °C.…”

Section: Isolation Of Native Starch From Brown Ricementioning

confidence: 99%

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Fan

Lin

et al. 2017

Food Sci. Technol

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An indica rice Te-qing (TQ) and two japonica rice Guang-ling-xiang-nuo (GLXN) and Wu-xing-9915 (WX) were studied in this research. The starches from GLXN, WX, and TQ contain approximately 0.2%, 16.8%, and 26.1% apparent amylose content (AC), respectively (Man et al., 2013) and represent the waxy, low-, and high-amylose rice starches. These rice cultivars were grown in the farm of Yangzhou University in 2015.Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch AbstractRice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.Keywords: enzymatic hydrolysis; molecular structure; rice starch; surface proteins and lipids; thermal properties.Practical Application: Surface proteins and lipids of starch and its molecular structure and functional properties.

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“…The isolation of native starch was described as the method in Wei et al (2010) with some modifications. Briefly, brown seeds were immersed in deionized water overnight at 4 °C.…”

Section: Isolation Of Native Starch From Brown Ricementioning

confidence: 99%

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Fan

Lin

et al. 2017

Food Sci. Technol

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“…A transgenic resistant starch rice line (TRS) has been developed by the antisense RNA inhibition of both SBEI and SBEIIb of the indica rice 'Teqinq' (TQ) in our laboratory. In contrast to TQ, which has approximately 25% amylose content, the amylose content in TRS reaches approximately 60% (Wei et al, 2010;Zhu et al, 2012). In situ observation of whole sections of mature seeds shows that TRS contains four heterogeneous starch granules, including polygonal, aggregate, elongated, and hollow granules, that are regionally distributed in a single seed from inside to outside of the endosperm .…”

mentioning

confidence: 92%

“…In situ observation of whole sections of mature seeds shows that TRS contains four heterogeneous starch granules, including polygonal, aggregate, elongated, and hollow granules, that are regionally distributed in a single seed from inside to outside of the endosperm . The TRS polygonal granule has polygonal morphology and forms into compound starch, as do normal varieties (Wei et al, 2010;Cai et al, 2014). The aggregate granules consists of some subgranules, similar to compound starch to some extent, but encircled by a thick band, causing these subgranules to pack together during separation.…”

mentioning

confidence: 99%

Gradually Decreasing Starch Branching Enzyme Expression Is Responsible for the Formation of Heterogeneous Starch Granules

Wang

Lin

et al. 2017

Plant Physiol.

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Rice (Oryza sativa) endosperm is mainly occupied by homogeneous polygonal starch from inside to outside. However, morphologically different (heterogeneous) starches have been identified in some rice mutants. How these heterogeneous starches form remains unknown. A high-amylose rice line (TRS) generated through the antisense inhibition of starch branching synthase I (SBEI) and SBEIIb contains four heterogeneous starches: polygonal, aggregate, elongated, and hollow starch; these starches are regionally distributed in the endosperm from inside to outside. Here, we investigated the relationship between SBE dosage and the morphological architecture of heterogeneous starches in TRS endosperm from the view of the molecular structure of starch. The results indicated that their molecular structures underwent regular changes, including gradually increasing true amylose content but decreasing amylopectin content and gradually increasing the ratio of amylopectin long chain but decreasing the ratio of amylopectin short chain. Granule-bound starch synthase I (GBSSI) amounts in the four heterogeneous starches were not significantly different from each other, but SBEI, SBEIIa, and SBEIIb showed a gradually decreasing trend. Further immunostaining analysis revealed that the gradually decreasing SBEs acting on the formation of the four heterogeneous granules were mainly due to the spatial distribution of the three SBEs in the endosperm. It was suggested that the decreased amylopectin in starch might remove steric hindrance and provide extra space for abundant amylose accumulation when the GBSSI amount was not elevated. Furthermore, extra amylose coupled with altered amylopectin structure possibly led to morphological changes in heterogeneous granules.

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“…However none of the mutants displayed an increase in amylose content that is comparable with transgenic high amylose wheat lines. Targeted down-regulation of rice SBEs with an antisense strategy produced transgenic rice lines with an amylose content of 49.2% whereas the nontransformed variety Teqing had an endosperm amylose content of 22.7% (Wei et al, 2010). Parallel to increased amylose content, transgenic lines also displayed a significant increase in resistant starch content.…”

Section: Carbohydrate Engineeringmentioning

confidence: 99%

Biotechnology for Enhanced Nutritional Quality in Plants

Uncu¹,

Doğanlar²,

Frary³

2013

Critical Reviews in Plant Sciences

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Microstructure and Ultrastructure of High-Amylose Rice Resistant Starch Granules Modified by Antisense RNA Inhibition of Starch Branching Enzyme

Cited by 122 publications

References 25 publications

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Gradually Decreasing Starch Branching Enzyme Expression Is Responsible for the Formation of Heterogeneous Starch Granules

Biotechnology for Enhanced Nutritional Quality in Plants

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