Base de dados : MEDLINE
Pesquisa : D09.301.915.194 [Categoria DeCS]
Referências encontradas : 796 [refinar]
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[PMID]:28946314
[Au] Autor:Li D; Zhu F
[Ad] Endereço:School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
[Ti] Título:Characterization of polymer chain fractions of kiwifruit starch.
[So] Source:Food Chem;240:579-587, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In this report, the amylose composition and molecular structure of starches from the core and outer pericarp of 3 golden kiwifruit varieties were characterised, using enzymatic and chromatographic techniques. Starches from the core tissues of kiwifruit tend to have higher amylose contents (by ∼3-5%) and longer unit chains of both amylopectins and their φ, ß-limit dextrins (LDs) than those of the outer pericarp starches. The contents of short B-chains of the φ, ß-LDs of amylopectins from the outer pericarp were higher (by ∼3%) than those of φ, ß-LDs of the core amylopectins. Overall, the composition and structure of starches from the outer pericarp and core tissues of a golden kiwifruit were different. This study provides a structural basis to further investigate the starch degradation in kiwifruit, which may be of importance for the storage and eating quality of the fruit.
[Mh] Termos MeSH primário: Actinidia
[Mh] Termos MeSH secundário: Amilopectina
Amilose
Polímeros
Amido
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Polymers); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  2 / 796 MEDLINE  
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[PMID]:28946271
[Au] Autor:Pietrzyk S; Fortuna T; Labanowska M; Juszczak L; Galkowska D; Baczkowicz M; Kurdziel M
[Ad] Endereço:Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122, 30-149 Krakow, Poland. Electronic address: s.pietrzyk@ur.krakow.pl.
[Ti] Título:The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals.
[So] Source:Food Chem;240:259-267, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study was aimed at determining the effect of starch oxidation on its acetylation, structure of starch granules, and generation of free radicals. Corn and waxy corn starches were oxidised by NaClO applied in doses of 10, 20, and 30g Cl/kg of starch, and then acetylated using acetic acid anhydride. The carboxyl, carbonyl, acetyl groups were determined in modified starches. Structural properties of starch granules were evaluated based on molecular weight distribution, gelatinisation, crystallinity, specific surface, intrinsic viscosity. EPR measurements were carried out to establish starch susceptibility to UV irradiation induced generation of free radicals. It was found that the number of carbon centered radicals was dependent on the kind of starch and its chemical modification. Study results allowed concluding that the applied modifications contributed to significant changes in starch granules that were determined not only by the amylose content of starch but also by the degree of its oxidation.
[Mh] Termos MeSH primário: Amilose/metabolismo
Radicais Livres/metabolismo
Amido/metabolismo
Zea mays/enzimologia
[Mh] Termos MeSH secundário: Amilopectina
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Free Radicals); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


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[PMID]:28901894
[Au] Autor:Xie C; Li Y; Li J; Zhang L; Zhou G; Gao F
[Ad] Endereço:Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control,College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,People's Republic of
[Ti] Título:Dietary starch types affect liver nutrient metabolism of finishing pigs.
[So] Source:Br J Nutr;118(5):353-359, 2017 Sep.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study aimed to evaluate the effect of different starch types on liver nutrient metabolism of finishing pigs. In all ninety barrows were randomly allocated to three diets with five replicates of six pigs, containing purified waxy maize starch (WMS), non-waxy maize starch (NMS) and pea starch (PS) (the amylose to amylopectin ratios were 0·07, 0·19 and 0·28, respectively). After 28 d of treatments, two per pen (close to the average body weight of the pen) were weighed individually, slaughtered and liver samples were collected. Compared with the WMS diet, the PS diet decreased the activities of glycogen phosphorylase, phosphoenolpyruvate carboxykinase and the expression of phosphoenolpyruvate carboxykinase 1 in liver (P0·05). Compared with the WMS diet, the PS diet reduced the expressions of glutamate dehydrogenase and carbamoyl phosphate synthetase 1 in liver (P<0·05). PS diet decreased the expression of the insulin receptor, and increased the expressions of mammalian target of rapamycin complex 1 and ribosomal protein S6 kinase ß-1 in liver compared with the WMS diet (P<0·05). These findings indicated that the diet with higher amylose content could down-regulate gluconeogenesis, and cause less fat deposition and more protein deposition by affecting the insulin/PI3K/protein kinase B signalling pathway in liver of finishing pigs.
[Mh] Termos MeSH primário: Ração Animal/análise
Dieta/veterinária
Fígado/metabolismo
Amido/administração & dosagem
[Mh] Termos MeSH secundário: Alanina Transaminase/sangue
Alanina Transaminase/genética
Amilopectina/administração & dosagem
Amilopectina/análise
Amilose/administração & dosagem
Amilose/análise
Animais
Aspartato Aminotransferases/sangue
Aspartato Aminotransferases/genética
Glicemia/metabolismo
Carbamoil-Fosfato Sintase (Amônia)/genética
Carbamoil-Fosfato Sintase (Amônia)/metabolismo
Ácido Graxo Sintases/sangue
Ácido Graxo Sintases/genética
Gluconeogênese
Glutamato Desidrogenase/genética
Glutamato Desidrogenase/metabolismo
Insulina/metabolismo
Metabolismo dos Lipídeos/genética
Alvo Mecanístico do Complexo 1 de Rapamicina
Complexos Multiproteicos/genética
Complexos Multiproteicos/metabolismo
Ervilhas/química
Fosfatidilinositol 3-Quinases/genética
Fosfatidilinositol 3-Quinases/metabolismo
Proteínas Proto-Oncogênicas c-akt/genética
Proteínas Proto-Oncogênicas c-akt/metabolismo
RNA Mensageiro/genética
RNA Mensageiro/metabolismo
Receptor de Insulina/genética
Receptor de Insulina/metabolismo
Proteínas Quinases S6 Ribossômicas 70-kDa/genética
Proteínas Quinases S6 Ribossômicas 70-kDa/metabolismo
Transdução de Sinais
Suínos
Serina-Treonina Quinases TOR/genética
Serina-Treonina Quinases TOR/metabolismo
Zea mays/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Insulin); 0 (Multiprotein Complexes); 0 (RNA, Messenger); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin); EC 1.4.1.2 (Glutamate Dehydrogenase); EC 2.3.1.85 (Fatty Acid Synthases); EC 2.6.1.1 (Aspartate Aminotransferases); EC 2.6.1.2 (Alanine Transaminase); EC 2.7.1.- (Phosphatidylinositol 3-Kinases); EC 2.7.1.1 (TOR Serine-Threonine Kinases); EC 2.7.10.1 (Receptor, Insulin); EC 2.7.11.1 (Mechanistic Target of Rapamycin Complex 1); EC 2.7.11.1 (Proto-Oncogene Proteins c-akt); EC 2.7.11.1 (Ribosomal Protein S6 Kinases, 70-kDa); EC 2.7.11.1 (ribosomal protein S6 kinase, 70kD, polypeptide 2); EC 6.3.4.16 (Carbamoyl-Phosphate Synthase (Ammonia))
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170914
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517002252


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[PMID]:28764065
[Au] Autor:Curti E; Carini E; Cobo MF; Bocher T; Vittadini E
[Ad] Endereço:Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy; Department of Food and Drug, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy. Electronic address: elena.curti@unipr.it.
[Ti] Título:The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?
[So] Source:Food Chem;237:766-772, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Staling of bread was investigated in terms of physico-chemical parameters and one (1D) and two dimensional (2D) H Nuclear Magnetic Resonance (NMR) relaxometry. Physico-chemical properties were consistent with those generally reported for bread staling (crumb moisture loss, decrease in frozen water content, formation of amylopectin crystals, crumb hardening). One dimensional H NMR investigation suggested the presence of only one T protons population, while T was representative of multiple proton populations, that well related to the observed physico-chemical changes. H Two dimensional NMR provided an interesting insight of H T dynamics, as it allowed to discriminate the contribution of five protons pools within the H T relaxation.
[Mh] Termos MeSH primário: Pão
[Mh] Termos MeSH secundário: Amilopectina
Imagem por Ressonância Magnética
Espectroscopia de Ressonância Magnética
Água
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
059QF0KO0R (Water); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171031
[Lr] Data última revisão:
171031
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  5 / 796 MEDLINE  
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[PMID]:28551020
[Au] Autor:Perez-Rea D; Zielke C; Nilsson L
[Ad] Endereço:Center for Food and Natural Products, San Simon University, Cochabamba, Bolivia; Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-22100 Lund, Sweden.
[Ti] Título:Co-elution effects can influence molar mass determination of large macromolecules with asymmetric flow field-flow fractionation coupled to multiangle light scattering.
[So] Source:J Chromatogr A;1506:138-141, 2017 Jul 14.
[Is] ISSN:1873-3778
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Starch and hence, amylopectin is an important biomacromolecule in both the human diet as well as in technical applications. Therefore, accurate and reliable analytical methods for its characterization are needed. A suitable method for analyzing macromolecules with ultra-high molar mass, branched structure and high polydispersity is asymmetric flow field-flow fractionation (AF4) in combination with multiangle light scattering (MALS) detection. In this paper we illustrate how co-elution of low quantities of very large analytes in AF4 may cause disturbances in the MALS data which, in turn, causes an overestimation of the size. Furthermore, it is shown how pre-injection filtering of the sample can improve the results.
[Mh] Termos MeSH primário: Amilopectina/química
Fracionamento por Campo e Fluxo/métodos
Amido/química
[Mh] Termos MeSH secundário: Fracionamento por Campo e Fluxo/instrumentação
Peso Molecular
Espalhamento de Radiação
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170529
[St] Status:MEDLINE


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[PMID]:28530598
[Au] Autor:Han W; Zhang B; Li J; Zhao S; Niu M; Jia C; Xiong S
[Ad] Endereço:College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
[Ti] Título:Understanding the fine structure of intermediate materials of maize starches.
[So] Source:Food Chem;233:450-456, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Here we concern the molecular fine structure of intermediate material (IM) fraction in regular maize starch (RMS) and Starpro 40 maize starch (S40). IM had a branching degree and a molar mass (M ) somewhere between amylopectin (AP) and amylose (AM). Compared with AP, IM had more extra-long (Fr I) and long (Fr II) chains and fb3-chains (degree of polymerization (DP)>36), with a higher average chain length (CL). Also, IM contained less A-chains but more B-chains (both BS-chains with DP 3-25 and BL-chains with DP≥26), accompanied by longer B- and BL-chains, total internal chains (TICL) and average internal chains (ICL), and a similar average external chain length (ECL). Furthermore, relative to RMS-IM, the IM of S40 (with higher apparent amylose content than RMS) showed increases in relatively-long chains, e.g., Fr II, fb3-chains and BL-chains, but reductions in M , relatively-short chains (those with DP 6-12, etc.).
[Mh] Termos MeSH primário: Amido/química
Zea mays/química
[Mh] Termos MeSH secundário: Amilopectina/química
Amilose/química
Estrutura Molecular
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


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[PMID]:28490111
[Au] Autor:Hu XP; Zhang B; Jin ZY; Xu XM; Chen HQ
[Ad] Endereço:School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
[Ti] Título:Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch.
[So] Source:Food Chem;232:560-565, 2017 Oct 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In this study, the effects of high hydrostatic pressure and retrogradation (HHPR) treatments on in vitro digestibility, structural and physicochemical properties of waxy wheat starch were investigated. The waxy wheat starch slurries (10%, w/v) were treated with high hydrostatic pressures of 300, 400, 500, 600MPa at 20°C for 30min, respectively, and then retrograded at 4°C for 4d. The results indicated that the content of slowly digestible starch (SDS) in HHPR-treated starch samples increased with increasing pressure level, and it reached the maximum (31.12%) at 600MPa. HHPR treatment decreased the gelatinization temperatures, the gelatinization enthalpy, the relative crystallinity and the peak viscosity of the starch samples. Moreover, HHPR treatment destroyed the surface and interior structures of starch granules. These results suggest that the in vitro digestibility, physicochemical, and structural properties of waxy wheat starch are effectively modified by HHPR.
[Mh] Termos MeSH primário: Amido
Triticum
[Mh] Termos MeSH secundário: Amilopectina
Pressão Hidrostática
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE


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[PMID]:28398614
[Au] Autor:Mariscal-Moreno RM; de Dios Figueroa Cárdenas J; Santiago-Ramos D; Rayas-Duarte P; Veles-Medina JJ; Martínez-Flores HE
[Ad] Endereço:CINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Querétaro, Qro, 76230, México.
[Ti] Título:Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.
[So] Source:J Food Sci;82(5):1110-1115, 2017 May.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose-lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose-lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.
[Mh] Termos MeSH primário: Glicemia/metabolismo
Carboidratos da Dieta/metabolismo
Grãos Comestíveis/química
Manipulação de Alimentos/métodos
Índice Glicêmico
Amido/química
Zea mays/química
[Mh] Termos MeSH secundário: Adulto
Amilopectina/química
Amilose/química
Compostos de Cálcio/química
Metabolismo dos Carboidratos
Culinária
Fibras na Dieta/metabolismo
Seres Humanos
Difração de Raios X
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Calcium Compounds); 0 (Dietary Carbohydrates); 0 (Dietary Fiber); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170412
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13703


  9 / 796 MEDLINE  
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[PMID]:28330563
[Au] Autor:Itoh Y; Crofts N; Abe M; Hosaka Y; Fujita N
[Ad] Endereço:Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan.
[Ti] Título:Characterization of the endosperm starch and the pleiotropic effects of biosynthetic enzymes on their properties in novel mutant rice lines with high resistant starch and amylose content.
[So] Source:Plant Sci;258:52-60, 2017 May.
[Is] ISSN:1873-2259
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:Resistant starch (RS) is beneficial to human health. In order to reduce the current prevalence of diabetes and obesity, several transgenic and mutant crops containing high RS content are being developed. RS content of steamed rice with starch-branching enzyme (BE)IIb-deficient mutant endosperms is considerably high. To understand the mechanisms of RS synthesis and to increase RS content, we developed novel mutant rice lines by introducing the gene encoding starch synthase (SS)IIa and/or granule-bound starch synthase (GBSS)I from an indica rice cultivar into a japonica rice-based BEIIb-deficient mutant line, be2b. Introduction of SSIIa from an indica rice cultivar produced higher levels of amylopectin chains with degree of polymerization (DP) 11-18 than those in be2b; the extent of the change was slight due to the shortage of donor chains for SSIIa (DP 6-12) owing to BEIIb deficiency. The introduction of GBSSI from an indica rice cultivar significantly increased amylose content (by approximately 10%) in the endosperm starch. RS content of the new mutant lines was the same as or slightly higher than that of the be2b parent line. The relationship linking starch structure, RS content, and starch biosynthetic enzymes in the new mutant lines has also been discussed.
[Mh] Termos MeSH primário: Amilose/metabolismo
Endosperma/química
Oryza/metabolismo
Amido/metabolismo
[Mh] Termos MeSH secundário: Amilopectina/análise
Amilopectina/metabolismo
Amilose/análise
Endosperma/metabolismo
Oryza/química
Oryza/enzimologia
Oryza/genética
Plantas Geneticamente Modificadas/química
Plantas Geneticamente Modificadas/enzimologia
Plantas Geneticamente Modificadas/genética
Plantas Geneticamente Modificadas/metabolismo
Amido/análise
Amido/biossíntese
Amido/química
Sintase do Amido/genética
Sintase do Amido/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin); EC 2.4.1.21 (Starch Synthase)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170519
[Lr] Data última revisão:
170519
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170324
[St] Status:MEDLINE


  10 / 796 MEDLINE  
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[PMID]:28235467
[Au] Autor:Hedin N; Barchiesi J; Gomez-Casati DF; Iglesias AA; Ballicora MA; Busi MV
[Ad] Endereço:CEFOBI - CONICET. Centro de Estudios Fotosintéticos y Bioquímicos - Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Rosario, Santa Fe, Argentina.
[Ti] Título:Identification and characterization of a novel starch branching enzyme from the picoalgae Ostreococcus tauri.
[So] Source:Arch Biochem Biophys;618:52-61, 2017 Mar 15.
[Is] ISSN:1096-0384
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Starch branching enzyme is a highly conserved protein from plants to algae. This enzyme participates in starch granule assembly by the addition of α-1,6-glucan branches to the α-1,4-polyglucans. This modification determines the structure of amylopectin thus arranging the final composition of the starch granule. Herein, we describe the function of the Ot01g03030 gene from the picoalgae Ostreococcus tauri. Although in silico analysis suggested that this gene codes for a starch debranching enzyme, our biochemical studies support that this gene encodes a branching enzyme (BE). The resulting 1058 amino acids protein has two in tandem carbohydrate binding domains (CBMs, from the CBM41 and CBM48 families) at the N-terminal (residues 64-403) followed by the C-terminal catalytic domain (residues 426-1058). Analysis of the BE truncated isoforms show that the CBMs bind differentially to whole starch, amylose or amylopectin. Furthermore, both CBMs seem to be essential for BE activity, as no catalytic activity was detected in the truncated enzyme comprising only by the catalytic domain. Our results suggest that the Ot01g03030 gene codifies for a functional BE containing two CBMs from CBM41 and CBM48 families which are critical for enzyme function and regulation.
[Mh] Termos MeSH primário: Clorófitas/enzimologia
Enzimas/química
Amido/química
[Mh] Termos MeSH secundário: Amilopectina/química
Carboidratos/química
Catálise
Domínio Catalítico
Dicroísmo Circular
Clonagem Molecular
Hordeum/enzimologia
Cinética
Filogenia
Polissacarídeos/química
Domínios Proteicos
Proteínas Recombinantes/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Carbohydrates); 0 (Enzymes); 0 (Polysaccharides); 0 (Recombinant Proteins); 9005-25-8 (Starch); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170523
[Lr] Data última revisão:
170523
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170226
[St] Status:MEDLINE



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde