Dynamic Interfacial Behaviour of Gliadin—Diacylgalactosylglycerol (MGDG) Films: Possible Implications for Gas-cell Stability in Wheat Flour Doughs

Paternotte, T.A.; Orsel, R.; Hamer, R.J.

doi:10.1006/jcrs.1994.1017

Cited by 20 publications

(10 citation statements)

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“…To determine whether avenacin A-1 inserts into cholesterol-free phospholipid monolayers, its effects on the monolayer surface tension were deter-FIGURE 1 Schematic representation of the structure of avenacin A-1 and its deglucosylated derivatives. mined by the Wilhelmy plate method (Paternotte et al, 1994). Measurements of the behavior of avenacin A-1 at the interface were made with a Langmuir film balance.…”

Section: Phospholipid Monolayersmentioning

confidence: 99%

The Membrane-Permeabilizing Effect of Avenacin A-1 Involves the Reorganization of Bilayer Cholesterol

Armah

Mackie

Roy

et al. 1999

Biophysical Journal

131

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Avenacin A-1 is a member of a group of naturally occurring compounds called saponins. It is found in oat plants, where it protects against fungal pathogens. A combined electrical and optical chamber was used to determine the interaction of avenacin A-1 with Montal-Mueller planar lipid bilayers. This system allowed simultaneous measurement of the effect of avenacin A-1 on the fluorescence and lateral diffusion of a fluorescent lipid probe and permeability of the planar lipid bilayer. As expected, cholesterol was required for avenacin A-1-induced bilayer permeabilization. The planar lipid bilayers were also challenged with monodeglucosyl, bis-deglucosyl, and aglycone derivatives of avenacin A-1. The results show that the permeabilizing activity of the native avenacin A-1 was completely abolished after one, two, or all three sugar residues are hydrolyzed (monodeglucosyl, bis-deglucosyl, and aglycone derivatives, respectively). Fluorescence recovery after photobleaching (FRAP) measurements on cholesterol-containing planar lipid bilayers revealed that avenacin A-1 caused a small but significant reduction in the lateral diffusion of the phospholipid probe N-(7-nitrobenzoyl-2-oxa-1,3-diazol-4-yl)-1, 2-dihexadecanoyl-sn-glycero-3-phosphoethanolamine (NBD-PE). Similarly, with the sterol probe (22-(N-(7-nitrobenz-2-oxa-1, 3-diazol-4-yl)amino)-23,24-bisnor-5-cholen-3beta-ol (NBD-Chol), avenacin A-1, but not its derivatives, caused a more pronounced reduction in the lateral diffusion than that observed with the phospholipid probe. The data indicate that an intact sugar moiety of avenacin A-1 is required to reorganize membrane cholesterol into pores.

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Section: Phospholipid Monolayersmentioning

confidence: 99%

The Membrane-Permeabilizing Effect of Avenacin A-1 Involves the Reorganization of Bilayer Cholesterol

Armah

Mackie

Roy

et al. 1999

Biophysical Journal

131

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“…93−96 Further, it has also been demonstrated that MGDG and DGDG have contributions to increasing loaf volumes of doughs and improving bread-making quality. 36,37,97 A galactolipid, 1,2-di-O-α-linolenoyl-3-O-β-galactopyranosyl-sn-glycerol (dLGG), isolated from jute (Corchorus capsularis L.), 98 Citrus hystrix, 81 spinach leaves, 79 and Crassocephalum rabens, 77 was determined in antitumor promotion activity in vitro. A recent study revealed that this galactolipid could inhibit 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced expression of cyclooxygenase-2 (COX-2) and nitration of proteins in mouse skin.…”

Section: Used Commercialmentioning

confidence: 99%

“…This work proves that the galactolipids have the potential to be the next promising chemotherapeutical drug to eliminate lymphatic filarial parasites. Galactolipid plays a vital role in the dough-forming properties 36,37 and baking performance. 34,35 From the work of lipidomic analyses of milling and pearling fractions from wheat grain, we know that DGDG and lysophosphatidylcholine are rich in flour fractions.…”

Section: Used Commercialmentioning

confidence: 99%

“…used commercial immobilized lipases to synthesize MGDG enriched with pinolenic acid (PLA), which has potential application as emulsifiers with appetite-suppression effects. A lot of studies have illustrated the functions of wheat flour galactolipids in the baking industry. − Selmair et al demonstrated that glycolipids displayed excellent baking performance. On the one hand, glycolipids changed the crumb structure significantly by improving the crumb softness and grain.…”

Section: Introductionmentioning

confidence: 99%

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Galactosyldiacylglycerols: From a Photosynthesis-Associated Apparatus to Structure-Defined In Vitro Assembling

Lyu

Gao

Guo

2021

J. Agric. Food Chem.

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Being ubiquitously present in plants, microalgae, and cyanobacteria and as the major constituents of thylakoid membranes, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG) make up approximately 52 and 26%, respectively, of chloroplast lipids. Thylakoid membranes harbor the photosynthetic complexes and numerous essential biochemical pathways where MGDG and DGDG play a central role in facilitating photosynthesis light reaction, maintaining chloroplast morphology, and responding to abiotic stresses. Furthermore, these galactolipids are also bioactive compounds with antitumor, antimicrobial, antiviral, immunosuppressive, and anti-inflammatory activities and important nutritional value. These characteristics are strictly dependent upon their fatty acyl chain length, olefinic nature, and stereoconfiguration. However, their application potentials are practically untapped, largely as a result of the fact that their availability in large quantity and high purity (structured galactolipids) is challenging. In addition to laborious extraction from natural sources, in vitro assembling of these molecules could be a promising alternative. Thus, this review updates the latest advances in elucidating biosynthesis paths of MGDG and DGDG and related enzyme systems, which present invaluable inspiration to design approaches for a retrosynthesis of galactolipids. More critically, this work summarizes recent developments in the biological and enzymatic syntheses of galactolipids, especially the strategic scenarios for the construction of in vitro enzymatic and/or chemoenzymatic synthesis routes. Protein engineering of enzymes involved in the synthesis of MGDG and DGDG to improve their properties is highlighted, and the applications of galactolipids in foods and medicine are also discussed.

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“…The strength of the technique is that the surface tension is being measured simultaneously, so by plotting the data in terms of the surface tension, a unique fi ngerprint of the system is obtained (Paternotte et al , 1994). This involves oscillatory changes in surface area (strain) and measuring the resultant change in surface tension (stress).…”

Section: Surface Rheologymentioning

confidence: 99%

Foam formation in dough and bread quality

Wilde

2012

Breadmaking

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Dynamic Interfacial Behaviour of Gliadin—Diacylgalactosylglycerol (MGDG) Films: Possible Implications for Gas-cell Stability in Wheat Flour Doughs

Cited by 20 publications

References 0 publications

The Membrane-Permeabilizing Effect of Avenacin A-1 Involves the Reorganization of Bilayer Cholesterol

The Membrane-Permeabilizing Effect of Avenacin A-1 Involves the Reorganization of Bilayer Cholesterol

Galactosyldiacylglycerols: From a Photosynthesis-Associated Apparatus to Structure-Defined In Vitro Assembling

Foam formation in dough and bread quality

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