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Wim Van Den Ende - One of the best experts on this subject based on the ideXlab platform.
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Discovery of Fructans in Archaea.
Carbohydrate Polymers, 2019Co-Authors: Onur Kırtel, Wim Van Den Ende, Eveline Lescrinier, Ebru Toksoy OnerAbstract:Abstract Fructans are fructose-based oligo- and polysaccharides derived from sucrose that occur in a plethora of Eubacteria and plants. While Fructan-producing (Fructanogenic) Eubacteria are abundant in hypersaline environments, Fructan production by Archaea has never been reported before. Exopolysaccharides accumulated by various Archaea from the Halobacteria class (belonging to the genera of Halomicrobium, Haloferax and Natronococcus) originating from different locations on Earth were structurally characterized as either levans or inulins with varying branching degrees (10%–16%). Thus, we show for the first time in the literature that Fructans are produced in all three domains of life, including Archaea. This proof of concept will not only provide insight into Archaeal glycans and evolution but it may also open new frontiers for innovative strategies to overcome the ever-increasing threat of excessive salinization.
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The Fructan syndrome: Evolutionary aspects and common themes among plants and microbes
Plant Cell & Environment, 2017Co-Authors: Maxime Versluys, Onur Kırtel, Ebru Toksoy Oner, Wim Van Den EndeAbstract:Fructans are multifunctional fructose-based water soluble carbohydrates found in all biological kingdoms but not in animals. Most research has focused on plant and microbial Fructans and has received a growing interest because of their practical applications. Nevertheless, the origin of Fructan production, the so-called "Fructan syndrome," is still unknown. Why Fructans only occur in a limited number of plant and microbial species remains unclear. In this review, we provide an overview of plant and microbial Fructan research with a focus on Fructans as an adaptation to the environment and their role in (a)biotic stress tolerance. The taxonomical and biogeographical distribution of Fructans in both kingdoms is discussed and linked (where possible) to environmental factors. Overall, the Fructan syndrome may be related to water scarcity and differences in physicochemical properties, for instance, water retaining characteristics, at least partially explain why different Fructan types with different branching levels are found in different species. Although a close correlation between environmental stresses and Fructan production is quite clear in plants, this link seems to be missing in microbes. We hypothesize that this can be at least partially explained by differential evolutionary timeframes for plants and microbes, combined with potential redundancy effects.
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Building a Fructan LC–MS2 library and its application to reveal the fine structure of cereal grain Fructans
Carbohydrate Polymers, 2017Co-Authors: Joran Verspreet, Rudy Vergauwen, Wim Van Den Ende, Anders Holmgaard Hansen, Scott James Harrison, Christophe M. CourtinAbstract:Abstract A liquid chromatography-mass spectrometry (LC–MS) library is presented containing the relative retention times of 28 Fructan oligomers and MS 2 spectra of 18 of them. It includes the main representatives of all Fructan classes occurring in nature and with a degree of polymerization between three and five. This library enables a rapid and unambiguous detection of these 18 Fructan structures in any type of sample without the need for Fructan purification or the synthesis of Fructan standards. Its wide applicability is demonstrated by the analysis of Fructans in a set of cereal flour samples. Marked differences were observed in the types of Fructans present in oat, barley, rye, spelt and wheat flour. A putative link between the accumulation of certain Fructan types and cereal phylogeny is described.
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presence of inulin type fructo oligosaccharides and shift from raffinose family oligosaccharide to Fructan metabolism in leaves of boxtree buxus sempervirens
Frontiers in Plant Science, 2016Co-Authors: Wim Van Den Ende, Rudy Vergauwen, Marlies Coopman, André Van LaereAbstract:from raffinose family oligosaccharide to Fructan metabolism in leaves of boxtree (Buxus sempervirens) Wim Van den Ende1,* Marlies Coopman1, Rudy Vergauwen1, Andre Van Laere1 1 KU Leuven, Laboratory of Molecular Plant Biology, Institute of Botany and Microbiology, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium * Correspondence: Wim Van den Ende, Laboratory of Molecular Plant Biology, Institute of Botany and Microbiology, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium tel +32 16321952; fax +32 16321967; Wim.vandenende@bio.kuleuven.be Keywords: inulin, oligosaccharides, stress, RFO, Fructan Abstract Fructans are known to occur in 15% of flowering plants and their accumulation is often associated with stress responses. Typically, particular Fructan types occur within particular plant families. The family of the Buxaceae, harbouring Pachysandra terminalis, an accumulator of graminan- and levan-type Fructans, also harbours boxtree (Buxus sempervirens), a cold and drought tolerant species. Surprisingly, boxtree leaves do not accumulate the expected graminan- and levan-type Fructans but small inulin fructo-oligosaccharides (FOS: 1-kestotriose and nystose) and raffinose family oligosaccharides (RFO: raffinose and stachyose) instead. The seasonal variation in concentrations of glucose, fructose, sucrose, FOS and RFO were followed. Raffinose and stachyose peaked during the winter months, while FOS peaked at a very narrow time-interval in spring, immediately preceded by a prominent sucrose accumulation. Sucrose may function as a reserve carbohydrate in winter and early spring leaves. The switch from RFO to Fructan metabolism in spring strongly suggests that Fructan and RFO fulfil distinct roles in boxtree leaves. RFO may play a key role in the cold acclimation of winter leaves while temporal Fructan biosynthesis in spring might increase sink strength to sustain the formation of new shoots.
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Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation
Frontiers in Plant Science, 2015Co-Authors: Sara Cimini, Rudy Vergauwen, Joran Verspreet, Christophe M. Courtin, Vittoria Locato, Annalisa Paradiso, C Cecchini, Liesbeth Vandenpoel, Maria Grazia Degidio, Wim Van Den EndeAbstract:Wheat kernels contain Fructans, fructose based oligosaccharides with prebiotic properties, in levels between 2 and 35 weight % depending on the developmental stage of the kernel. To improve knowledge on the metabolic pathways leading to Fructan storage and degradation, carbohydrate fluxes occurring during durum wheat kernel development were analyzed. Kernels were collected at various developmental stages and quali-quantitative analysis of carbohydrates (mono- and di-saccharides, Fructans, starch) was performed, alongside analysis of the activities and gene expression of the enzymes involved in their biosynthesis and hydrolysis. High resolution HPAEC-PAD of Fructan contained in durum wheat kernels revealed that Fructan content is higher at the beginning of kernel development, when Fructans with higher DP, such as bifurcose and 1,1-nystose, were mainly found. The changes in Fructan pool observed during kernel maturation might be part of the signaling pathways influencing carbohydrate metabolism and storage in wheat kernels during development. During the first developmental stages Fructan accumulation may contribute to make kernels more effective Suc sinks and to participate in osmotic regulation while the observed decrease in their content may mark the transition to later developmental stages, transition that is also orchestrated by changes in redox balance.
Mercedes G. López - One of the best experts on this subject based on the ideXlab platform.
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Fructan active enzymes (FAZY) activities and biosynthesis of fructooligosaccharides in the vacuoles of Agave tequilana Weber Blue variety plants of different age
Planta, 2017Co-Authors: Erika Mellado-mojica, Luis E. González De La Vara, Mercedes G. LópezAbstract:Main conclusion Biosynthesis of agave Fructans occurs in mesontle vacuoles which showed fluctuations in FAZY activities and synthesized a diverse spectrum of fructooligosaccharide isomers. Agave tequilana Weber Blue variety is an important agronomic crop in Mexico. Fructan metabolism in A. tequilana exhibits changes in Fructan content, type, degree of polymerization (DP), and molecular structure. Specific activities of vacuolar Fructan active enzymes (FAZY) in A. tequilana plants of different age and the biosynthesis of fructooligosaccharides (FOSs) were analyzed in this work. Vacuoles from mesontle (stem) protoplasts were isolated and collected from 2- to 7-year-old plants. For the first time, agave Fructans were identified in the vacuolar content by HPAEC–PAD. Several FAZY activities (1-SST, 6-SFT, 6G-FFT, 1-FFT, and FEH) with fluctuations according to the plant age were found in protein vacuolar extracts. Among vacuolar FAZY, 1-SST activities appeared in all plant developmental stages, as well as 1-FFT and FEH activities. The enzymes 6G-FFT and 6-SST showed only minimal activities. Lowest and highest FAZY activities were found in 2- and 6-year-old plants, respectively. Synthesized products (FOS) were analyzed by TLC and HPAEC–PAD. Vacuolar FAZYs yielded large FOS isomers diversity, being 7-year-old plants the ones that synthesized a greater variety of Fructans with different DP, linkages, and molecular structures. Based on the above, we are proposing a model for the FAZY activities constituting the FOS biosynthetic pathways in Agave tequilana Weber Blue variety.
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Fructan metabolism in a tequilana weber blue variety along its developmental cycle in the field
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Erika Melladomojica, Mercedes G. LópezAbstract:Fructan, as reserve carbohydrate, supplies energy needs during vegetative development, thereby exhibiting variations in its content and composition. Fructan metabolism in Agave tequilana Blue variety from 2- to 7-year-old plants was analyzed in this work. Soluble carbohydrates were determined at all ages. Fructan (328–711 mg/g), sucrose (14–39 mg/g), fructose (11–20 mg/g), glucose (4–14 mg/g), and starch (0.58–4.98 mg/g) were the most abundant carbohydrates. Thin-layer chromatography exhibited that 2–5-year-old plants mainly stored fructooligosaccharides, while 6–7-year-old plants mainly contained long-chain Fructans. The Fructan degree of polymerization (DP) increased from 6 to 23 throughout plant development. The 7-year-old plants mainly stored highly branched agavins. Partially methylated alditol acetate analyzed by gas chromatography–mass spectrometry reveals that Fructan molecular structures became more complex with plant age. For the first time, we report the presence of a large number of DP3 (seven...
Rudy Vergauwen - One of the best experts on this subject based on the ideXlab platform.
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Building a Fructan LC–MS2 library and its application to reveal the fine structure of cereal grain Fructans
Carbohydrate Polymers, 2017Co-Authors: Joran Verspreet, Rudy Vergauwen, Wim Van Den Ende, Anders Holmgaard Hansen, Scott James Harrison, Christophe M. CourtinAbstract:Abstract A liquid chromatography-mass spectrometry (LC–MS) library is presented containing the relative retention times of 28 Fructan oligomers and MS 2 spectra of 18 of them. It includes the main representatives of all Fructan classes occurring in nature and with a degree of polymerization between three and five. This library enables a rapid and unambiguous detection of these 18 Fructan structures in any type of sample without the need for Fructan purification or the synthesis of Fructan standards. Its wide applicability is demonstrated by the analysis of Fructans in a set of cereal flour samples. Marked differences were observed in the types of Fructans present in oat, barley, rye, spelt and wheat flour. A putative link between the accumulation of certain Fructan types and cereal phylogeny is described.
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presence of inulin type fructo oligosaccharides and shift from raffinose family oligosaccharide to Fructan metabolism in leaves of boxtree buxus sempervirens
Frontiers in Plant Science, 2016Co-Authors: Wim Van Den Ende, Rudy Vergauwen, Marlies Coopman, André Van LaereAbstract:from raffinose family oligosaccharide to Fructan metabolism in leaves of boxtree (Buxus sempervirens) Wim Van den Ende1,* Marlies Coopman1, Rudy Vergauwen1, Andre Van Laere1 1 KU Leuven, Laboratory of Molecular Plant Biology, Institute of Botany and Microbiology, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium * Correspondence: Wim Van den Ende, Laboratory of Molecular Plant Biology, Institute of Botany and Microbiology, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium tel +32 16321952; fax +32 16321967; Wim.vandenende@bio.kuleuven.be Keywords: inulin, oligosaccharides, stress, RFO, Fructan Abstract Fructans are known to occur in 15% of flowering plants and their accumulation is often associated with stress responses. Typically, particular Fructan types occur within particular plant families. The family of the Buxaceae, harbouring Pachysandra terminalis, an accumulator of graminan- and levan-type Fructans, also harbours boxtree (Buxus sempervirens), a cold and drought tolerant species. Surprisingly, boxtree leaves do not accumulate the expected graminan- and levan-type Fructans but small inulin fructo-oligosaccharides (FOS: 1-kestotriose and nystose) and raffinose family oligosaccharides (RFO: raffinose and stachyose) instead. The seasonal variation in concentrations of glucose, fructose, sucrose, FOS and RFO were followed. Raffinose and stachyose peaked during the winter months, while FOS peaked at a very narrow time-interval in spring, immediately preceded by a prominent sucrose accumulation. Sucrose may function as a reserve carbohydrate in winter and early spring leaves. The switch from RFO to Fructan metabolism in spring strongly suggests that Fructan and RFO fulfil distinct roles in boxtree leaves. RFO may play a key role in the cold acclimation of winter leaves while temporal Fructan biosynthesis in spring might increase sink strength to sustain the formation of new shoots.
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Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation
Frontiers in Plant Science, 2015Co-Authors: Sara Cimini, Rudy Vergauwen, Joran Verspreet, Christophe M. Courtin, Vittoria Locato, Annalisa Paradiso, C Cecchini, Liesbeth Vandenpoel, Maria Grazia Degidio, Wim Van Den EndeAbstract:Wheat kernels contain Fructans, fructose based oligosaccharides with prebiotic properties, in levels between 2 and 35 weight % depending on the developmental stage of the kernel. To improve knowledge on the metabolic pathways leading to Fructan storage and degradation, carbohydrate fluxes occurring during durum wheat kernel development were analyzed. Kernels were collected at various developmental stages and quali-quantitative analysis of carbohydrates (mono- and di-saccharides, Fructans, starch) was performed, alongside analysis of the activities and gene expression of the enzymes involved in their biosynthesis and hydrolysis. High resolution HPAEC-PAD of Fructan contained in durum wheat kernels revealed that Fructan content is higher at the beginning of kernel development, when Fructans with higher DP, such as bifurcose and 1,1-nystose, were mainly found. The changes in Fructan pool observed during kernel maturation might be part of the signaling pathways influencing carbohydrate metabolism and storage in wheat kernels during development. During the first developmental stages Fructan accumulation may contribute to make kernels more effective Suc sinks and to participate in osmotic regulation while the observed decrease in their content may mark the transition to later developmental stages, transition that is also orchestrated by changes in redox balance.
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Fructan Metabolism in Developing Wheat (Triticum aestivum L.) Kernels
Plant and Cell Physiology, 2013Co-Authors: Joran Verspreet, Rudy Vergauwen, Jan A. Delcour, Wim Van Den Ende, Sara Cimini, Vittoria Locato, Emmie Dornez, Katrien Le Roy, Laura De Gara, Christophe M. CourtinAbstract:Although Fructans play a crucial role in wheat kernel development, their metabolism during kernel maturation is far from being understood. In this study, all major Fructan-metabolizing enzymes together with Fructan content, Fructan degree of polymerization and the presence of Fructan oligosaccharides were examined in developing wheat kernels (Triticum aestivum L. var. Homeros) from anthesis until maturity. Fructan accumulation occurred mainly in the first 2 weeks after anthesis, and a maximal Fructan concentration of 2.5 ± 0.3 mg Fructan per kernel was reached at 16 days after anthesis (DAA). Fructan synthesis was catalyzed by 1-SST (sucrose:sucrose 1-fructosyltransferase) and 6-SFT (sucrose:Fructan 6-fructosyltransferase), and to a lesser extent by 1-FFT (Fructan:Fructan 1-fructosyltransferase). Despite the presence of 6G-kestotriose in wheat kernel extracts, the measured 6G-FFT (Fructan:Fructan 6G-fructosyltransferase) activity levels were low. During kernel filling, which lasted from 2 to 6 weeks after anthesis, kernel Fructan content decreased from 2.5 ± 0.3 to 1.31 ± 0.12 mg Fructan per kernel (42 DAA) and the average Fructan degree of polymerization decreased from 7.3 ± 0.4 (14 DAA) to 4.4 ± 0.1 (42 DAA). FEH (Fructan exohydrolase) reached maximal activity between 20 and 28 DAA. No Fructan-metabolizing enzyme activities were registered during the final phase of kernel maturation, and Fructan content and structure remained unchanged. This study provides insight into the complex metabolism of Fructans during wheat kernel development and relates Fructan turnover to the general phases of kernel development.
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a simple and accurate method for determining wheat grain Fructan content and average degree of polymerization
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Joran Verspreet, Annick Pollet, Sven Cuyvers, Rudy Vergauwen, Wim Van Den Ende, Jan A. Delcour, Christophe M. CourtinAbstract:An improved method for the measurement of Fructans in wheat grains is presented. A mild acid treatment is used for Fructan hydrolysis, followed by analysis of the released glucose and fructose with high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Not only the amount of fructose set free from Fructans but also the released glucose can be quantified accurately, allowing determination of the average degree of polymerization of Fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The Fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total weight and 4, 5, and 6, respectively. Validation experiments demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav determination is precise.
Christophe M. Courtin - One of the best experts on this subject based on the ideXlab platform.
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Building a Fructan LC–MS2 library and its application to reveal the fine structure of cereal grain Fructans
Carbohydrate Polymers, 2017Co-Authors: Joran Verspreet, Rudy Vergauwen, Wim Van Den Ende, Anders Holmgaard Hansen, Scott James Harrison, Christophe M. CourtinAbstract:Abstract A liquid chromatography-mass spectrometry (LC–MS) library is presented containing the relative retention times of 28 Fructan oligomers and MS 2 spectra of 18 of them. It includes the main representatives of all Fructan classes occurring in nature and with a degree of polymerization between three and five. This library enables a rapid and unambiguous detection of these 18 Fructan structures in any type of sample without the need for Fructan purification or the synthesis of Fructan standards. Its wide applicability is demonstrated by the analysis of Fructans in a set of cereal flour samples. Marked differences were observed in the types of Fructans present in oat, barley, rye, spelt and wheat flour. A putative link between the accumulation of certain Fructan types and cereal phylogeny is described.
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Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation
Frontiers in Plant Science, 2015Co-Authors: Sara Cimini, Rudy Vergauwen, Joran Verspreet, Christophe M. Courtin, Vittoria Locato, Annalisa Paradiso, C Cecchini, Liesbeth Vandenpoel, Maria Grazia Degidio, Wim Van Den EndeAbstract:Wheat kernels contain Fructans, fructose based oligosaccharides with prebiotic properties, in levels between 2 and 35 weight % depending on the developmental stage of the kernel. To improve knowledge on the metabolic pathways leading to Fructan storage and degradation, carbohydrate fluxes occurring during durum wheat kernel development were analyzed. Kernels were collected at various developmental stages and quali-quantitative analysis of carbohydrates (mono- and di-saccharides, Fructans, starch) was performed, alongside analysis of the activities and gene expression of the enzymes involved in their biosynthesis and hydrolysis. High resolution HPAEC-PAD of Fructan contained in durum wheat kernels revealed that Fructan content is higher at the beginning of kernel development, when Fructans with higher DP, such as bifurcose and 1,1-nystose, were mainly found. The changes in Fructan pool observed during kernel maturation might be part of the signaling pathways influencing carbohydrate metabolism and storage in wheat kernels during development. During the first developmental stages Fructan accumulation may contribute to make kernels more effective Suc sinks and to participate in osmotic regulation while the observed decrease in their content may mark the transition to later developmental stages, transition that is also orchestrated by changes in redox balance.
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a new high throughput lc ms method for the analysis of complex Fructan mixtures
Analytical and Bioanalytical Chemistry, 2014Co-Authors: Joran Verspreet, Christophe M. Courtin, Anders Holmgaard Hansen, Scott James Harrison, Emmie DornezAbstract:In this paper, a new liquid chromatography-mass spectrometry (LC-MS) method for the analysis of complex Fructan mixtures is presented. In this method, columns with a trifunctional C18 alkyl stationary phase (T3) were used and their performance compared with that of a porous graphitized carbon (PGC) column. The separation of Fructan isomers with the T3 phase improved clearly in comparison with the PGC phase, and retention times were lower and more stable. When the T3-based method was applied on a wheat grain extract, multiple Fructan isomers could be discerned, even for Fructans with a degree of polymerization of 10. This indicates that wheat grain Fructans do not, or not only, have a simple linear structure. The presented method paves the way for elucidation of Fructan structures in complex mixtures that contain many structural isomers.
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Fructan Metabolism in Developing Wheat (Triticum aestivum L.) Kernels
Plant and Cell Physiology, 2013Co-Authors: Joran Verspreet, Rudy Vergauwen, Jan A. Delcour, Wim Van Den Ende, Sara Cimini, Vittoria Locato, Emmie Dornez, Katrien Le Roy, Laura De Gara, Christophe M. CourtinAbstract:Although Fructans play a crucial role in wheat kernel development, their metabolism during kernel maturation is far from being understood. In this study, all major Fructan-metabolizing enzymes together with Fructan content, Fructan degree of polymerization and the presence of Fructan oligosaccharides were examined in developing wheat kernels (Triticum aestivum L. var. Homeros) from anthesis until maturity. Fructan accumulation occurred mainly in the first 2 weeks after anthesis, and a maximal Fructan concentration of 2.5 ± 0.3 mg Fructan per kernel was reached at 16 days after anthesis (DAA). Fructan synthesis was catalyzed by 1-SST (sucrose:sucrose 1-fructosyltransferase) and 6-SFT (sucrose:Fructan 6-fructosyltransferase), and to a lesser extent by 1-FFT (Fructan:Fructan 1-fructosyltransferase). Despite the presence of 6G-kestotriose in wheat kernel extracts, the measured 6G-FFT (Fructan:Fructan 6G-fructosyltransferase) activity levels were low. During kernel filling, which lasted from 2 to 6 weeks after anthesis, kernel Fructan content decreased from 2.5 ± 0.3 to 1.31 ± 0.12 mg Fructan per kernel (42 DAA) and the average Fructan degree of polymerization decreased from 7.3 ± 0.4 (14 DAA) to 4.4 ± 0.1 (42 DAA). FEH (Fructan exohydrolase) reached maximal activity between 20 and 28 DAA. No Fructan-metabolizing enzyme activities were registered during the final phase of kernel maturation, and Fructan content and structure remained unchanged. This study provides insight into the complex metabolism of Fructans during wheat kernel development and relates Fructan turnover to the general phases of kernel development.
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a simple and accurate method for determining wheat grain Fructan content and average degree of polymerization
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Joran Verspreet, Annick Pollet, Sven Cuyvers, Rudy Vergauwen, Wim Van Den Ende, Jan A. Delcour, Christophe M. CourtinAbstract:An improved method for the measurement of Fructans in wheat grains is presented. A mild acid treatment is used for Fructan hydrolysis, followed by analysis of the released glucose and fructose with high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Not only the amount of fructose set free from Fructans but also the released glucose can be quantified accurately, allowing determination of the average degree of polymerization of Fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The Fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total weight and 4, 5, and 6, respectively. Validation experiments demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav determination is precise.
Pierre Monsan - One of the best experts on this subject based on the ideXlab platform.
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hydrolysis of Fructans from agave tequilana weber var azul during the cooking step in a traditional tequila elaboration process
Food Chemistry, 2008Co-Authors: Etienne Waleckx, Anne Christine Gschaedler, Benoit Colonnaceccaldi, Pierre MonsanAbstract:Abstract In traditional tequila production, the heads of Agave tequilana Weber var. azul are cooked in brick ovens to hydrolyze the Fructan content and release fermentable sugars. The juice generated during cooking (known as “cooking honey”) was collected periodically in a tequila distillery and characterized to study the efficiency of Fructan hydrolysis. The complex structure of Fructans from A. tequilana was confirmed. The generation of 5-(hydroxymethyl)-furfural, an increase in absorbance and °Brix, and a decrease in pH and apparent average degree of polymerization of Fructans during cooking were observed. The conversion of Fructans in the flowing honey increased gradually from 20% at the onset of cooking to 98% after 25.5 h, where fructose represented more than 80% of the total carbohydrates. The proportion of non-hydrolyzed Fructans in the cooking honey collected before this time resulted in a total ethanol loss of 6% in the tequila distillery investigated.
