Lysophosphatidylcholine Identified as Channel‐Associated Phospholipid of Maize Starch Granules

Lee, Sungho; BeMiller, James N.

doi:10.1094/cchem-85-6-0776

Cited by 16 publications

(15 citation statements)

References 29 publications

(38 reference statements)

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“…Comparisons of total galactolipids and total phospholipids from various wheat fractions, demonstrated that wheat whole meal, flour, and surface starch contained greater concentrations of total galactolipids, whereas internal-starch contained greater concentrations of phospholipids (Table I). This is consistent with previous research, which demonstrated that internal-starch lipids are exclusively monoacyl phospholipids lipids (Morrison 1981;Lee and BeMiller 2008).…”

Section: Polar Lipid Class Variation Among Wheat Kernel Fractionssupporting

confidence: 94%

Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

2009

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Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end‐use quality of bread. So it is important to determine which specific lipid class and molecular species are present in wheat. Lipid profiling is the targeted, systematic characterization and analysis of lipids. The use of lipid profiling techniques to analyze grain‐based food has the potential to provide new insight into the functional relationships between a specific lipid species and its functionality. The objective of this study was to utilize lipid profiling techniques to quantitatively determine the polar lipid species present in whole wheat meal, flour, and starch. Two commonly grown wheat cultivars, Alpowa and Overley, were used in this study. Direct infusion electrospray ionization tandem mass spectrometry was used to identify and quantitatively determine 146 polar lipid species in wheat. The predominant polar lipid classes were digalactosyldiglycerols, monogalactosyldiglycerols, phosphatidylcholine, and lysophosphatidylcholine. ANOVA results concluded that the wheat fraction contributed a greater source of variation than did cultivar on total polar, total phospholipid, and total galactolipid contents. Wheat whole meal, flour, and surface starch contained greater concentrations of total galactolipids, whereas internal starch lipids contained greater concentrations of monoacyl phospholipids. This research provides evidence that lipid profiling will provide the ability to determine the functional relationships between specific lipid species and the impact on end‐use quality.

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Section: Polar Lipid Class Variation Among Wheat Kernel Fractionssupporting

confidence: 94%

Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

2009

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“…Lipids present on the surface ofcereaJ starches, particularly in tJ,e case ofsmaJI granules (10 Ilm),are able to encapsulate the granules with a thin lipid film (GaJliard and Bowler, 1987). Lee and BeMiller (2008) postulated that what has been reported to be non-starch lipid of starches containing channels (maize, sorghum, millet, wheat, rye, barley) is the lipid lining the channels, i.e., lipid at least primarily associated with internal surfaces rather than the external surface of granules. Internal lipids are mainly monoacyllipids (lysophospholipids) and free fatty acids (Acker, 1977;Morrison, 1981).…”

Section: Lipidmentioning

confidence: 99%

“…SubsequenUy, phospholipid was identified by matrix assisted laser desorptionionization-time-offlight mass spectroscopy (MALDI·TOF MS) as Iysophosphatidyl choline with either palmitic acid [16:0] or linoleic acid [18:2,n-6] fatty acid moieties (Lee and BeMiller, 2008).…”

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confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

140

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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“…Based on the observation that channels in maize starch granules contain proteins (Han and Hamaker 2002;Gray 2003;Han et al 2005) and that the average number of channels is related to the genetic backgrounds of maize cultivars (this research), extraction and quantification of proteins exclusively from channels was recognized as one potential way to measure RADC, with the assumption that both the protein content per unit length of channels and the length of channels is essentially constant. Further studies found that phospholipids (Gray 2003;Lee and BeMiller 2008), F-actin (Gray 2003), and Bt1 protein (Han et al 2005) are components of channels, presumably lining their surface; but even with quantification of one or more of these substances, relative values must be used because neither the number of granules in a given weight of starch, the amount of protein per given length of channel, nor the average length of channels is known. An ionic detergent like SDS in the presence of sulfhydryl reagents is needed to dissolve membrane proteins.…”

Section: Measurement Of Radc Through Measurement Of Total and Specifimentioning

confidence: 99%

Methods for Determining Relative Average Number of Channels per Maize Starch Granule and Digestion of Raw Granules of Mutant Maize Cultivars by Amyloglucosidase

2010

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Six methods were investigated for determining the relative average numbers of channels per granule in populations of starch granules. The first method involved digestion of raw starch granules with amyloglucosidase. There were differences in the rates of digestion of starch of the same mutation in two different inbred‐line backgrounds, but we concluded that a better method was needed. Three methods involved measuring either all channel proteins or one specific protein. Extraction of granules using 70% 2‐propanol containing 1% 2‐mercaptoethanol (ME) was successful in removing the majority of external surface proteins (<31 kDa). Further extraction of starch granules using 0.1% SDS containing 0.2% ME, pH 8, removed channel proteins without extracting matrix proteins. By measuring SDS‐PAGE band intensities of protein clusters at 31–97.4 kDa or a marker protein at ≈42 kDa, methods to quantify relative average degrees of channelization (RADC) in different maize backgrounds were developed. Using either method, Oh43 had the highest RADC and B73 had the lowest RADC among the inbred lines examined. Another method involves extraction of total proteins using 2% SDS containing 0.2% ME from granules with the majority of surface proteins removed. The extract is subjected to SDS‐PAGE and Western blotting, followed by location and quantification of the actin band using antibodies to maize pollen actin. These four methods give somewhat different results for six inbred lines of corn with a relatively narrow range of RADC. In an attempt to relate them to the actual number of observed pores (channel openings to the surface), granules were treated with α‐amylase to enlarge the pores, with and without prior treatment with a protease. We concluded that this treatment revealed something about the nature of the granules and the action of α‐amylase on them, but it was not an indication of the number of channels present. The outcome of this research provides evidence that the number of channels in corn starch granules varies with the genetic makeup of the parent plant. We concluded that measuring granule actin is the preferred method.

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Lysophosphatidylcholine Identified as Channel‐Associated Phospholipid of Maize Starch Granules

Cited by 16 publications

References 29 publications

Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Methods for Determining Relative Average Number of Channels per Maize Starch Granule and Digestion of Raw Granules of Mutant Maize Cultivars by Amyloglucosidase

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