Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan

Ren, Yi; Yakubov, Gleb E.; Linter, Bruce R.; MacNaughtan, William; Foster, Tim

doi:10.1016/j.foodhyd.2020.105737

Cited by 47 publications

(41 citation statements)

References 55 publications

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“…S6). Compositional data supporting such patterns of polymer release have been reported previously 9,10,13 , and now a model to illustrate this process, driven by polarised deposition and then expansion, is presented in Fig. 7.…”

Section: Discussionsupporting

confidence: 81%

“…GT61 family members have been implicated in both α-arabinosyltransferase and β-xylosyltransferase xylan backbone decoration activities in cereals 16 , 17 , Arabidopsis 18 , 19 and Plantago 20 , and copy number and type of GT61 was found to influence interspecific differences in Plantago heteroxylan fine structure 11 . The overall picture is complicated even further in that different fractions (sometimes described as layers) of P. ovata mucilage contain heteroxylans of varying substitution patterns showing that, like Arabidopsis mucilage, it is a similarly complex but orchestrated network of polysaccharides 9 , 10 , 13 . To date, many xylan synthase genes, particularly those involved in backbone decoration, are still unknown.…”

Section: Introductionmentioning

confidence: 99%

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The novel features of Plantago ovata seed mucilage accumulation, storage and release

Phan

Cowley

Neumann

et al. 2020

Sci Rep

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Seed mucilage polysaccharide production, storage and release in Plantago ovata is strikingly different to that of the model plant Arabidopsis. We have used microscopy techniques to track the development of mucilage secretory cells and demonstrate that mature P. ovata seeds do not have an outer intact cell layer within which the polysaccharides surround internal columellae. instead, dehydrated mucilage is spread in a thin homogenous layer over the entire seed surface and upon wetting expands directly outwards, away from the seed. observing mucilage expansion in real time combined with compositional analysis allowed mucilage layer definition and the roles they play in mucilage release and architecture upon hydration to be explored. The first emergent layer of hydrated mucilage is rich in pectin, extremely hydrophilic, and forms an expansion front that functions to 'jumpstart' hydration and swelling of the second layer. this next layer, comprising the bulk of the expanded seed mucilage, is predominantly composed of heteroxylan and appears to provide much of the structural integrity. Our results indicate that the synthesis, deposition, desiccation, and final storage position of mucilage polysaccharides must be carefully orchestrated, although many of these processes are not yet fully defined and vary widely between myxospermous plant species. Abbreviations DPA Days post-anthesis ML Mucilage layer MSC Mucilage secretory cell SEM Scanning electron microscopy Upon exposure to aqueous environments, seeds from myxospermous species extrude a polysaccharide-rich gel from their seed surface, often called mucilage. Numerous species display myxospermy and there are a range of possible evolutionary advantages of synthesising such a carbon-rich and energy-expensive substance 1. Of all myxospermous species, the seed mucilage system of Arabidopsis is the best characterised. Arabidopsis seed mucilage has been used extensively as a proxy for the study of plant cell wall polysaccharide biosynthesis, enabling increased molecular characterisation of pectin biosynthesis, its main polysaccharide component 2 , as well as the biosynthesis of cellulose 3,4 and several hemicelluloses 5-8 , which are minor but integral components. Mucilage from other species can be highly diverse 1 and while P. ovata mucilage is also a complex mixture of polymers, it is predominantly heteroxylan with only a minor pectin component. While the pectin component is a near-linear rhamnogalacturonan 9-11 , the P. ovata heteroxylan (accounting for around 90% of the mucilage polysaccharides) is highly complex with the current scientific consensus defining P. ovata heteroxylan comprising a β-(1,4)-linked-d-xylopyranose backbone, heavily substituted at O-2 and/or O-3 positions with various mono-, di-and oligosaccharide substitutions of α-l-arabinofuranose and β-d-xylopyranose 9,11,12. It is likely that, as with other eudicots, the β-(1,4)-linked-d-xylopyranose backbone is synthesised by several members of

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Section: Discussionsupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

The novel features of Plantago ovata seed mucilage accumulation, storage and release

Phan

Cowley

Neumann

et al. 2020

Sci Rep

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“…Highly fibrillated cellulose has a large surface area, and these smaller fibrils have significantly higher interaction with psyllium heteroxylan resulting in a compact structure [ 23 ]. Psyllium husk, a rich source of soluble fiber fraction made of heteroxylan, has been shown to possess remarkable water absorption capacity and gelling properties [ 24 ]. According to them, the main functional component (F60) of psyllium husk is a complex branched heteroxylan structure that possesses unique rheological properties and offers tremendous functional applications in food industry.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of psyllium to WF at various levels (from 1 to 5%) significantly increased the water absorption (FWA) and peak time but decreased the dough stability and valorimeter values ( Table 2 ). The heteroxylans in psyllium husk have a tremendous amount of hydroxyl groups which have higher water binding capacity [ 24 ]. As expected, in the presence of 10% fine bran (FB), but with an increasing levels of psyllium husk addition, both the FWA and peak time increased significantly ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Aldughpassi

Zafar

Sidhu

et al. 2020

International Journal of Food Science

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Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

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“…The consensus currently suggests that the unusual b-(1?3) xylose linkages are within the side chains rather than the Plantago heteroxylan backbone (Yu et al, 2017(Yu et al, , 2018b(Yu et al, , 2019 highlighting the difficulty that researchers have in definitively describing structure. Correlations between Plantago heteroxylan side chain complexity and their unique functionalities are now being revealed and recently it was demonstrated that P. ovata heteroxylan forms 'physical' gels through side chain interlacing rather than through backbone-backbone 'junction zones', the typical mode of polysaccharide gelation (Yu et al, 2017(Yu et al, , 2018b(Yu et al, , 2019Ren et al, 2020). The unique and highly complex structure of Plantago heteroxylan is clearly integral to mucilage properties, both in situ and as a hydrocolloid ingredient, but many aspects of its synthesis, structure and biological role remain unknown.…”

Section: Plantago Seed Mucilage Composition and Propertiesmentioning

confidence: 99%

The goo‐d stuff: Plantago as a myxospermous model with modern utility

Cowley

Burton

2020

New Phytologist

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I. Introduction to seed mucilage II. Plantago seed mucilage composition and properties III. Same but different: mucilage-related features of key model species and beyond IV. Where next? V. Conclusion and outlook Acknowledgements References Summary Mucilage, a gel-like layer formed around wetted seeds in a process called myxospermy, has importance as a proxy for studying cell wall polysaccharide biosynthesis and interactions and as a source of valuable health supplements and hydrocolloids. Arabidopsis thaliana has provided unrivalled insight into mucilage/cell wall synthesis, but its lack of commercial utility presents an opportunity to develop an alternative myxospermous model linking genetics, chemistry and functionality. Here, we discuss recent advances in the understanding of mucilage production, composition, and properties of Plantago, a promising candidate as an alternative model with economic relevance. We outline how genomic/transcriptomic and chemical analysis advances could be made to strengthen Plantago's use as a model system, through challenging but achievable approaches.

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Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan

Cited by 47 publications

References 55 publications

The novel features of Plantago ovata seed mucilage accumulation, storage and release

The novel features of Plantago ovata seed mucilage accumulation, storage and release

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

The goo‐d stuff: Plantago as a myxospermous model with modern utility

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