Structural diversity of fructan in relation to the taxonomy of the Poaceae

BONNETT, G. D.; Sims, Ian M.; SIMPSON, R. J.; Cairns, Andrew J. G.

doi:10.1046/j.1469-8137.1997.00721.x

Cited by 30 publications

(14 citation statements)

References 16 publications

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“…Bonnett et al . (1997 ) proposed that branch points could be used as taxonomic markers to distinguish the Triticodae from the Poodae, since they appeared to be characteristic of the fructan from the Triticodae but absent from or rare in fructan from the Poodae to which Lolium species belong.…”

Section: Discussionmentioning

confidence: 99%

Structure of fructans in roots and leaf tissues of Lolium perenne

Pavis¹,

Chatterton

Harrison

et al. 2001

New Phytologist

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Summary• An analysis of fructan structures, to increase the understanding of biosynthetic pathways and enzymology of fructan synthesis in root and leaf tissues of Lolium perenne is reported.• Fructan extracted from stubble of L. perenne plants was analyzed by high performance anion exchange chromatography and pulsed amperometric detection (HPAEC-PAD) using a new desalting technique. Structures of fructan isomers, separated up to DP16 (DP, degree of polymerization), were established by chromatographic elution times or by GC-MS.• Fructans of DP8 belonged essentially to three series: inulin series, inulin neoseries and the levan neoseries, which is/are different in glucose (terminal or internal) and linked fructose residues. High DP fructans (DP > 8) comprised 75% molecules with an internal glucose residue. They had some branch points although 1 and 6 kestotetraose could not be detected and the β (2 -6) linked fructose residues were 70 times more abundant than the β (2 -1) linked fructose residues. Roots, sheaths, leaf blades and elongating leaves accumulated similar fructans although amounts of both low and high, and types of low, DP fructans, differed.• It is proposed that fructans in L. perenne are synthesized via four enzymes: 1-SST (1-sucrose-sucrosefructosyl transferase), 1-FFT (1-fructan-fructanfructosyl transferase), 6G-FT (6-glucose-fructosyl transferase) and 6-FFT (6-fructanfructanfructosyl transferase) or 6-SFT (6-sucrose-fructanfructosyl transferase).

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Section: Discussionmentioning

confidence: 99%

Structure of fructans in roots and leaf tissues of Lolium perenne

Pavis¹,

Chatterton

Harrison

et al. 2001

New Phytologist

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“…Wheat and barley fructan is mostly mixed levan, which is composed of both (2-1)-and (2-6)-linked β-D-fructosyl units (Carpita et al, 1989;Bonnett et al, 1997). The simplest of these is inulin, which is a linear chain of (2-1)-linked β-D-fructosyl units, and the simplest inulin is the trisaccharide, 1-kestose, which comprises two fructose units and one glucose unit.…”

Section: Fructanmentioning

confidence: 99%

Sugars in crop plants

Halford

Curtis

Muttucumaru

et al. 2010

Annals of Applied Biology

171

123

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We review current knowledge of the most abundant sugars, sucrose, maltose, glucose and fructose, in the world's major crop plants. The sucroseaccumulating crops, sugar beet and sugar cane, are included, but the main focus of the review is potato and the major cereal crops. The production of sucrose in photosynthesis and the inter-relationships of sucrose, glucose, fructose and other metabolites in primary carbon metabolism are described, as well as the synthesis of starch, fructan and cell wall polysaccharides and the breakdown of starch to produce maltose. The importance of sugars as hormone-like signalling molecules is discussed, including the role of another sugar, trehalose, and the trehalose biosynthetic pathway. The Maillard reaction, which occurs between reducing sugars and amino acids during thermal processing, is described because of its importance for colour and flavour in cooked foods. This reaction also leads to the formation of potentially harmful compounds, such as acrylamide, and is attracting increasing attention as food producers and regulators seek to reduce the levels of acrylamide in cooked food. Genetic and environmental factors affecting sugar concentrations are described.

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“…Yet lower temperatures were tested (50°C for 1 h at acid concentrations up to 4%); under these conditions, fructose degradation was not observed, neither by a significant decrease in measured fructose nor the generation of hydroxymethylfurfural (HMF). The primary linkages in fructans from grass and cereal straws are expected to be β-2,1 and β-2,6 [5]. Hence, our hydrolysis studies used inulin as a model β-2,1 fructan and levan as a model β-2,6 fructan.…”

Section: Levan Purificationmentioning

confidence: 99%

Hydrolytic Methods for the Quantification of Fructose Equivalents in Herbaceous Biomass

Nguyen

Sophonputtanaphoca

Kim

et al. 2009

Appl Biochem Biotechnol

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A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components ("fructose equivalents"); such carbohydrates include sucrose, fructooligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide equivalents in biomass are not particularly well suited for the quantification of fructose equivalents due to the inherent instability of fructose in conditions commonly used for hemicellulose/cellulose hydrolysis (>80% degradation of fructose standards treated at 4% sulfuric acid, 121 degrees C, 1 h). Alternative time, temperature, and acid concentration combinations for fructan hydrolysis were considered using model fructans (inulin, beta-2,1, and levan, beta-2,6) and a grass seed straw (tall fescue, Festuca arundinacea) as representative feedstocks. The instability of fructose, relative to glucose and xylose, at higher acid/temperature combinations is demonstrated, all rates of fructose degradation being acid and temperature dependent. Fructans are shown to be completely hydrolyzed at acid concentrations well below that used for the structural carbohydrates, as low as 0.2%, at 121 degrees C for 1 h. Lower temperatures are also shown to be effective, with corresponding adjustments in acid concentration and time. Thus, fructans can be effectively hydrolyzed under conditions where fructose degradation is maintained below 10%. Hydrolysis of the beta-2,1 fructans at temperatures > or =50 degrees C, at all conditions consistent with complete hydrolysis, appears to generate difructose dianhydrides. These same compounds were not detected upon hydrolysis of levan, sucrose, or straw components. It is suggested that fructan hydrolysis conditions be chosen such that hydrolysis goes to completion; fructose degradation is minimized, and difructose dianhydride production is accounted for.

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Structural diversity of fructan in relation to the taxonomy of the Poaceae

Cited by 30 publications

References 16 publications

Structure of fructans in roots and leaf tissues of Lolium perenne

Structure of fructans in roots and leaf tissues of Lolium perenne

Sugars in crop plants

Hydrolytic Methods for the Quantification of Fructose Equivalents in Herbaceous Biomass

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