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Arun Goyal - One of the best experts on this subject based on the ideXlab platform.
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Deciphering ligand specificity of a Clostridium thermocellum family 35 carbohydrate binding module (CtCBM35) for gluco- and galacto- Substituted mannans and its calcium induced stability
PLoS ONE, 2013Co-Authors: Arabinda Ghosh, Ana Sofia Luís, Neeta Pathaw, Joana Luis Armada Bras, Carlos Mendes Fontes, Nikhil K. Chrungoo, Arun GoyalAbstract:This study investigated the role of CBM35 from Clostridium thermocellum (CtCBM35) in polysaccharide recognition. CtCBM35 was cloned into pET28a (+) vector with an engineered His6 tag and expressed in Escherichia coli BL21 (DE3) cells. A homogenous 15 kDa protein was purified by immobilized metal ion chromatography (IMAC). Ligand binding analysis of CtCBM35 was carried out by affinity electrophoresis using various soluble ligands. CtCBM35 showed a manno-configured ligand specific binding displaying significant association with konjac glucomannan (Ka = 14.3×10(4) M(-1)), Carob galactomannan (Ka = 12.4×10(4) M(-1)) and negligible association (Ka = 12 µM(-1)) with insoluble mannan. Binding of CtCBM35 with polysaccharides which was calcium dependent exhibited two fold higher association in presence of 10 mM Ca(2+) ion with konjac glucomannan (Ka = 41×10(4) M(-1)) and Carob galactomannan (Ka = 30×10(4) M(-1)). The polysaccharide binding was further investigated by fluorescence spectrophotometric studies. On binding with Carob galactomannan and konjac glucomannan the conformation of CtCBM35 changed significantly with regular 21 nm peak shifts towards lower quantum yield. The degree of association (K a) with konjac glucomannan and Carob galactomannan, 14.3×10(4) M(-1) and 11.4×10(4) M(-1), respectively, corroborated the findings from affinity electrophoresis. The association of CtCBM35with konjac glucomannan led to higher free energy of binding (ΔG) -25 kJ mole(-1) as compared to Carob galactomannan (ΔG) -22 kJ mole(-1). On binding CtCBM35 with konjac glucomannan and Carob galactomannan the hydrodynamic radius (RH) as analysed by dynamic light scattering (DLS) study, increased to 8 nm and 6 nm, respectively, from 4.25 nm in absence of ligand. The presence of 10 mM Ca(2+) ions imparted stiffer orientation of CtCBM35 particles with increased RH of 4.52 nm. Due to such stiffer orientation CtCBM35 became more thermostable and its melting temperature was shifted to 70°C from initial 50°C.
Rudolf Galensa - One of the best experts on this subject based on the ideXlab platform.
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identification and quantification of polyphenols in Carob fruits ceratonia siliqua l and derived products by hplc uv esi msn
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Menelaos Papagiannopoulos, Hans Rainer Wollseifen, Annett Mellenthin, Bernd Haber, Rudolf GalensaAbstract:The polyphenolic patterns of Carob pods (Ceratonia siliqua L.) and derived products were identified and quantified using high-performance liquid chromatography-UV absorption-electrospray ion trap mass spectrometry after pressurized liquid extraction and solid-phase extraction. In Carob fiber, 41 individual phenolic compounds could be identified. In addition, spectrophotometric quantification using the Folin-Ciocalteu and vanillin assays was performed, and the antioxidative activity was determined as the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Carob pods contain 448 mg/kg extractable polyphenols comprising gallic acid, hydrolyzable and condensed tannins, flavonol-glycosides, and traces of isoflavonoids. Among the products investigated, Carob fiber, a Carob pod preparation rich in insoluble dietary fiber (total polyphenol content = 4142 mg/kg), shows the highest concentrations in flavonol-glycosides and hydrolyzable tannins, whereas roasted Carob products contain the highest levels of gallic acid. The production process seems to have an important influence on the polyphenolic patterns and quantities in Carob products.
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identification and quantification of polyphenols in Carob fruits ceratonia siliqua l and derived products by hplc uv esi msn
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Menelaos Papagiannopoulos, Hans Rainer Wollseifen, Annett Mellenthin, Bernd Haber, Rudolf GalensaAbstract:The polyphenolic patterns of Carob pods (Ceratonia siliqua L.) and derived products were identified and quantified using high-performance liquid chromatography−UV absorption−electrospray ion trap mass spectrometry after pressurized liquid extraction and solid-phase extraction. In Carob fiber, 41 individual phenolic compounds could be identified. In addition, spectrophotometric quantification using the Folin−Ciocalteu and vanillin assays was performed, and the antioxidative activity was determined as the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Carob pods contain 448 mg/kg extractable polyphenols comprising gallic acid, hydrolyzable and condensed tannins, flavonol-glycosides, and traces of isoflavonoids. Among the products investigated, Carob fiber, a Carob pod preparation rich in insoluble dietary fiber (total polyphenol content = 4142 mg/kg), shows the highest concentrations in flavonol-glycosides and hydrolyzable tannins, whereas roasted Carob products contain the highest levels of gal...
Arabinda Ghosh - One of the best experts on this subject based on the ideXlab platform.
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Deciphering ligand specificity of a Clostridium thermocellum family 35 carbohydrate binding module (CtCBM35) for gluco- and galacto- Substituted mannans and its calcium induced stability
PLoS ONE, 2013Co-Authors: Arabinda Ghosh, Ana Sofia Luís, Neeta Pathaw, Joana Luis Armada Bras, Carlos Mendes Fontes, Nikhil K. Chrungoo, Arun GoyalAbstract:This study investigated the role of CBM35 from Clostridium thermocellum (CtCBM35) in polysaccharide recognition. CtCBM35 was cloned into pET28a (+) vector with an engineered His6 tag and expressed in Escherichia coli BL21 (DE3) cells. A homogenous 15 kDa protein was purified by immobilized metal ion chromatography (IMAC). Ligand binding analysis of CtCBM35 was carried out by affinity electrophoresis using various soluble ligands. CtCBM35 showed a manno-configured ligand specific binding displaying significant association with konjac glucomannan (Ka = 14.3×10(4) M(-1)), Carob galactomannan (Ka = 12.4×10(4) M(-1)) and negligible association (Ka = 12 µM(-1)) with insoluble mannan. Binding of CtCBM35 with polysaccharides which was calcium dependent exhibited two fold higher association in presence of 10 mM Ca(2+) ion with konjac glucomannan (Ka = 41×10(4) M(-1)) and Carob galactomannan (Ka = 30×10(4) M(-1)). The polysaccharide binding was further investigated by fluorescence spectrophotometric studies. On binding with Carob galactomannan and konjac glucomannan the conformation of CtCBM35 changed significantly with regular 21 nm peak shifts towards lower quantum yield. The degree of association (K a) with konjac glucomannan and Carob galactomannan, 14.3×10(4) M(-1) and 11.4×10(4) M(-1), respectively, corroborated the findings from affinity electrophoresis. The association of CtCBM35with konjac glucomannan led to higher free energy of binding (ΔG) -25 kJ mole(-1) as compared to Carob galactomannan (ΔG) -22 kJ mole(-1). On binding CtCBM35 with konjac glucomannan and Carob galactomannan the hydrodynamic radius (RH) as analysed by dynamic light scattering (DLS) study, increased to 8 nm and 6 nm, respectively, from 4.25 nm in absence of ligand. The presence of 10 mM Ca(2+) ions imparted stiffer orientation of CtCBM35 particles with increased RH of 4.52 nm. Due to such stiffer orientation CtCBM35 became more thermostable and its melting temperature was shifted to 70°C from initial 50°C.
Mickael Rialland - One of the best experts on this subject based on the ideXlab platform.
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Protective effects of polyphenol-rich infusions from Carob ( Ceratonia siliqua ) leaves and cladodes of Opuntia ficus-indica against inflammation associated with diet-induced obesity and DSS-induced colitis in Swiss mice
Biomedicine & Pharmacotherapy, 2017Co-Authors: Ikram Aboura, Abdelhafid Nani, Meriem Belarbi, Babar Murtaza, Aurélie Fluckiger, Adélie Dumont, Chahid Benammar, Moufida Saidani Tounsi, François Ghiringhelli, Mickael RiallandAbstract:In the present study, we have investigated the effects of polyphenol-rich infusions from Carob leaves and OFI-cladodes on inflammation associated with obesity and dextran sulfate sodium (DSS)-induced ulcerative colitis in Swiss mice. In vitro studies revealed that aqueous extracts of Carob leaves and OFI-cladodes exhibited anti-inflammatory properties marked by the inhibition of IL-6, TNF-α and nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells concomitant with NF-κβ nucleus translocation inhibition. For in vivo investigations, Swiss male mice were subjected to control or high fat diet (HFD). At the 8th week after the start of study, animals received or not 1% infusion of either Carob leaves or OFI-cladode for 4 weeks and were subjected to 2% DSS administration in drinking water over last 7 days. After sacrifice, pro-inflammatory cytokines levels in plasma and their mRNA expression in different organs were determined. Results showed that Carob leaf and OFI-cladode infusions reduced inflammation severity associated with HFD-induced obesity and DSS-induced acute colitis indicated by decrease in pro-inflammatory cytokines expression (as such TNF-α, IL1b and IL-6) in colon, adipose tissue and spleen. In addition, plasma levels of IL-6 and TNF-α were also curtailed in response to infusions treatment. Thus, Carob leaf and OFI-cladode infusions prevented intestinal permeability through the restoration of tight junction proteins (Zo1, occludins) and immune homeostasis. Hence, the anti-inflammatory effect of Carob leaves and OFI-cladodes could be attributed to their polyphenols which might alleviate inflammation severity associated with obesity and colitis.
Ioanna Mandala - One of the best experts on this subject based on the ideXlab platform.
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Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling
Food and Bioprocess Technology, 2017Co-Authors: Kleopatra Tsatsaragkou, Ioanna Mandala, Theodora Kara, Christos Ritzoulis, Cristina M. RosellAbstract:Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarely, there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study was to incorporate Carob flour fractions of varying particle size on rice gluten-free breads prepared with Carob/rice (15:85) flour blends. Carob flour particle size was controlled by fractionation or jet milling application. Quality features of gluten-free breads containing Carob flour and commercially available gluten-free breads were compared. Carob flour addition led to breads with improved colour parameters, crumb structure, retarded firming and lower moisture loss compared to rice bread. Further improvement in specific volume, crumb hardness, protein and ash content and estimated glycaemic index ( eGI ) could be obtained by a careful selection of the particle size distribution of the Carob flour. Carob breads prepared either with the coarsest or the finest fraction prepared using jet milling led to end products with the highest specific volume (≈2.2 g/cm^3) and the lowest crumb hardness (≈5.5 N), although they had lower specific volume and harder crumbs than breads from commercial blends (≈3–4 g/cm^3, 0.6–3.8 N). Nevertheless, rice-based bread made with the finest Carob flour was superior considering its slower firming, protein content and lower eGI . The incorporation of Carob flour obtained by jet milling in rice-based gluten-free breads led to end products with quality characteristics and sensory acceptance resembling commercial breads and high nutritional value.
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Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads
Food and Bioprocess Technology, 2014Co-Authors: Kleopatra Tsatsaragkou, S. (General Chemical State Laboratory (Cyprus)) Yiannopoulos, A. (General Chemical State Laboratory (Cyprus)) Kontogiorgi, E. (General Chemical State Laboratory (Cyprus)) Poulli, M. (National Technical University of Athens (Greec Krokida, Ioanna MandalaAbstract:In this study, the rheological properties of gluten-free doughs from rice flour containing different amounts of Carob flour were investigated. Water added changed in response to the Carob amount. Dynamic oscillatory and creep tests were performed in order to gain knowledge on the rheological behaviour of doughs, which is essential for the control of the bread-making procedure and the production of high-quality bread. Simple power law mathematical models were developed in order to evaluate the effect of Carob and water added in dough rheological behaviour. Creep data evaluation demonstrates that an increase in water content decreased the resistance of dough to deformation and, therefore, dough strength, whereas Carob flour increased the elastic character and structure strength of the dough. This was also found in dynamic oscillatory tests. Increased amounts of Carob flour led to an increase in bread dough elastic character since fibre addition elastifies and strengthens the dough structure. Moreover, doughs exhibited a solid-like viscoelastic character, with the storage modulus ( G′) predominant over the loss modulus ( G″). Dough rheological properties have an important effect on baking characteristics. Rheological experiments and applied mathematical models can provide us with good knowledge of rheological behaviour and dough viscoelasticity prediction. Therefore, dough samples containing Carob-to-water ratios of 10:110 and 15:130 can be considered to possess a balance between the viscous and elastic properties compared to the other samples. [ABSTRACT FROM AUTHOR]
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Mathematical approach of structural and textural properties of gluten free bread enriched with Carob flour
Journal of Cereal Science, 2012Co-Authors: Kleopatra Tsatsaragkou, S. (General Chemical State Laboratory (Cyprus)) Yiannopoulos, A. (General Chemical State Laboratory (Cyprus)) Kontogiorgi, E. (General Chemical State Laboratory (Cyprus)) Poulli, M. (National Technical University of Athens (Greec Krokida, Ioanna MandalaAbstract:In this study, gluten free breads (GFBs) made from rice and Carob flour in different proportions were investigated. Water added changed in response to the Carob amount. Structural and textural parameters of the samples such as porosity, crumb grain characteristics, firmness and relative elasticity of crumb, were measured. Simple mathematical models were developed to correlate the measured properties with Carob flour and water content. The simplest and most convenient mathematical model developed was a power model, indicating that water influence on GFBs characteristics was more pronounced than that of Carob flour. Carob flour addition enhanced the protein, fiber and minerals amount of the produced samples, and improved their functional properties as well, when water amount used was adequate. GFBs with a ratio of Carob flour/water 10/110, 15/130 and 15/140 presented higher quality, in terms of dough proofing, porosity, crumb firmness and viscoelasticity.