Diverse patterns of cell wall mannan/galactomannan occurrence in seeds of the Leguminosae

Bento, João Francisco; Mazzaro, I.; Silva, Lia Magalhães de Almeida; Moreira, Renato de Azevedo; Ferreira, Marília Locatelli Correa; Reicher, Fany; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.carbpol.2012.08.113

Cited by 36 publications

(21 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although the monomeric sugar content of a hemicellulose is generally determined by gas chromatography after partial or total hydrolysis via acid catalysis, such data can be affected by the hydrolysis processes and subsequent reactions. This phenomenon can explain the M/G ratio for C. pulcherrima (4 …”

Section: Loses (Figure 1: (D) (J) and (K))mentioning

confidence: 76%

See 1 more Smart Citation

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

View full text Add to dashboard Cite

In this work, galactomannans and xyloglucans were isolated from the seed endosperm and cotyledon of Brazilian non-conventional sources, respectively. Extraction yields, monosaccharide ratios, macromolecular parameters and molar mass distributions were determined and compared to commercial guar gum and Locust Bean Gum (LBG). The extraction yield in relation to seed mass ranged from 7.0% to 40.63%, with xyloglucan yields being higher than galactomannan yields. Schizolobium parahyba and Caesalpinia pulcherrima galactomannans exhibited the lowest protein contents, 0.05% and 0.08%, respectively. Flow curves of 1% hemicellulose solutions (w:v) were measured by varying the shear rate from 0.1 to 100 s −1 . The resulting data were fitted to a Power Law model, and all the hemicelluloses presented shear-thinning behavior. Galactomannans and xyloglucans with different monosaccharide ratios showed similar consistency indices. Rheological properties were also compared, and the results suggest new hemicellulose sources, which can be studied for additional applications in areas such as materials science, medicine and biology.

show abstract

Section: Loses (Figure 1: (D) (J) and (K))mentioning

confidence: 76%

“…In legumes, the main function of the endosperm cell wall appears to be storage, with galactomannan yields reaching more than 30% of the seed dry weight in many species. These walls are thickened with galactomannan, and in certain cases (e.g., Schizolobium parahyba), essentially no cytoplasm is present [3] [4].…”

mentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

View full text Add to dashboard Cite

show abstract

“…Beta-mannans are complex polysaccharides, which are important components of hemicelluloses in plant cell walls (Moreira, 2008;Hall et al, 2013). These mannans can be classified into four types, (i) linear mannan, (ii) galactomannan, (iii) glucomannan and (iv) galactoglucomannan (Stephen, 1983;Hegnauer and Gpayer-Barkmeijer, 1993;Petkowicz et al, 2001;Scheller and Ulvskov, 2010;Bento et al, 2013). The unifying feature of these polysaccharides is the β-1,4-linked backbone that contains mainly mannose and sometimes substitutions of glucose (Molinari, 2007;Moreira, 2008).…”

Section: Introductionmentioning

confidence: 99%

Alpha‐ and beta‐mannan utilization by marine Bacteroidetes

Chen

Robb

Unfried

et al. 2018

Environmental Microbiology

View full text Add to dashboard Cite

Summary Marine microscopic algae carry out about half of the global carbon dioxide fixation into organic matter. They provide organic substrates for marine microbes such as members of the Bacteroidetes that degrade algal polysaccharides using carbohydrate‐active enzymes (CAZymes). In Bacteroidetes genomes CAZyme encoding genes are mostly grouped in distinct regions termed polysaccharide utilization loci (PULs). While some studies have shown involvement of PULs in the degradation of algal polysaccharides, the specific substrates are for the most part still unknown. We investigated four marine Bacteroidetes isolated from the southern North Sea that harbour putative mannan‐specific PULs. These PULs are similarly organized as PULs in human gut Bacteroides that digest α‐ and β‐mannans from yeasts and plants respectively. Using proteomics and defined growth experiments with polysaccharides as sole carbon sources we could show that the investigated marine Bacteroidetes express the predicted functional proteins required for α‐ and β‐mannan degradation. Our data suggest that algal mannans play an as yet unknown important role in the marine carbon cycle, and that biochemical principles established for gut or terrestrial microbes also apply to marine bacteria, even though their PULs are evolutionarily distant.

show abstract

“…As galactomananas são facilmente encontradas em endosperma de sementes de leguminosas e são consideradas comercialmente importantes por sua utilização principalmente como espessantes e agentes de estabilização (BENTO et al, 2013;BURITI et al, 2014;CERQUEIRA et al, 2011;JIAN et al, 2014;PAWAR;LALITHA, 2014;SOUZA et al, 2010;THOMBRE;GIDE, 2013).…”

Section: Introductionunclassified

Evaluation of incorporating galactomannan fromCaesalpinia pucherrimainto ice cream and comparison with commercial stabilizers

Passos

Sá

Morais

et al. 2016

Revista Ciência Agronômica

View full text Add to dashboard Cite

Avaliação da incorporação de galactomanana deABSTRACT -With the market being increasingly competitive and consumers more demanding, it is extremely important to find more efficient and diversified alternatives for improving the quality of ice cream. The aim of this study was to develop guava-flavoured ice creams using galactomannan from Caesalpinia pulcherrima as a substitute for stabilizers, to evaluate their properties and to make a comparison with two commonly used stabilizers (xanthan gum and neutral super binder). To characterise the ice cream, analyses were made of overrun, resistance to melting, moisture, ash, protein, lipids, carbohydrates, total solids and pH. Microbiological quality was investigated by analysis of coliforms at 45 °C/g, of coagulase positive staphylococci/g and of Salmonella sp/25 g. Tests were carried out to evaluate purchase intent and the sensory attributes of colour, aroma, texture, flavour and overall impression. Three formulations of ice cream were made by modifying the stabilizer employed: neutral super binder (T1), galactomannan from C. pulcherrima (T2) and xanthan gum (T3). Melting rates showed a linear behaviour, being similar for up to 35 minutes for the three formulations. The ice cream samples had good values for overrun. No statistical differences were seen between the physical and chemical variables. In the sensory tests, the T2 formulation performed in a similar fashion to T1 and T3. However, the ice cream from formulation T3 displayed for the attribute of texture a better grade than the neutral super binder stabilizer (T1). All the formulations showed high purchase intent by the tasters. All the ice creams produced followed current legislation, showing that galactomannan from Caesalpinia pulcherrima can be used as a substitute for conventional stabilizers.

show abstract

Diverse patterns of cell wall mannan/galactomannan occurrence in seeds of the Leguminosae

Cited by 36 publications

References 37 publications

Physicochemical Properties of Edible Seed Hemicelluloses

Physicochemical Properties of Edible Seed Hemicelluloses

Alpha‐ and beta‐mannan utilization by marine Bacteroidetes

Evaluation of incorporating galactomannan fromCaesalpinia pucherrimainto ice cream and comparison with commercial stabilizers

Contact Info

Product

Resources

About