Investigating the Mechanisms of Amylolysis of Starch Granules by Solution-State NMR
Starch is a prominent component of the human diet and is hydrolyzed by α-amylase post-ingestion. Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide...
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| Veröffentlicht in: | Biomacromolecules 2015-05, Vol.16 (5), p.1614-1621 |
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| creator | Baldwin, Andrew J Egan, Danielle L Warren, Fredrick J Barker, Paul D Dobson, Christopher M Butterworth, Peter J Ellis, Peter R |
| description | Starch is a prominent component of the human diet and is hydrolyzed by α-amylase post-ingestion. Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. These findings allow us to conclude that the quantity of flexible α-glucan chains protruding from the granule surface will greatly influence the rate of energy acquisition from digestion of starch. |
| doi_str_mv | 10.1021/acs.biomac.5b00190 |
| format | Article |
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Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. 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Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. These findings allow us to conclude that the quantity of flexible α-glucan chains protruding from the granule surface will greatly influence the rate of energy acquisition from digestion of starch.</description><subject>alpha-amylase</subject><subject>alpha-Amylases - chemistry</subject><subject>Amylopectin - chemistry</subject><subject>digestion</subject><subject>energy</subject><subject>glutinous rice</subject><subject>granules</subject><subject>hot water treatment</subject><subject>human nutrition</subject><subject>Humans</subject><subject>Hydrolysis</subject><subject>Kinetics</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Oryza</subject><subject>rice starch</subject><subject>Solutions - chemistry</subject><subject>Starch - chemistry</subject><subject>starch granules</subject><issn>1525-7797</issn><issn>1526-4602</issn><issn>1526-4602</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>N~.</sourceid><sourceid>EIF</sourceid><recordid>eNqNkctOxCAUhonReH8BF6ZLNx25lrIxMcZb4mji6JpQhs4waUGhnWTeXuai0Y26AnK-8wPnA-AEwQGCGJ0rHQeV9a3SA1ZBiATcAvuI4SKnBcTbqz3LORd8DxzEOIMQCkLZLtjDrESswHQfjO7d3MTOTlRn3STrpiYbGj1VzsY2Zr7OLttF45tFtKvTqFNBT7PboFzfmJhVi2zkm76z3uWp1pnscfh8BHZq1URzvFkPwevN9cvVXf7wdHt_dfmQKwZ5l9eVRtxQLAQvGCmJKEiNijHSJaMEc1aX3KCxhlhTRFDFxhgZWjKla8QJLxQ5BBfr3Le-as1YG9cF1ci3YFsVFtIrK39WnJ3KiZ9Lmi6lgqaAs01A8O99GoNsbdSmaZQzvo8Sp4kxJij9G0VFSiw5JfwfaAkxFIKyhOI1qoOPMZj66_EIyqVjmRzLtWO5cZyaTr9_-6vlU2oCBmtg2TzzfXDJwm-JH-G-s-A</recordid><startdate>20150511</startdate><enddate>20150511</enddate><creator>Baldwin, Andrew J</creator><creator>Egan, Danielle L</creator><creator>Warren, Fredrick J</creator><creator>Barker, Paul D</creator><creator>Dobson, Christopher M</creator><creator>Butterworth, Peter J</creator><creator>Ellis, Peter R</creator><general>American Chemical Society</general><scope>N~.</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope></search><sort><creationdate>20150511</creationdate><title>Investigating the Mechanisms of Amylolysis of Starch Granules by Solution-State NMR</title><author>Baldwin, Andrew J ; Egan, Danielle L ; Warren, Fredrick J ; Barker, Paul D ; Dobson, Christopher M ; Butterworth, Peter J ; Ellis, Peter R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a507t-fbc17e4299765383963f16d1c8543275f87e1dc02c4131b5d21e485acf17376a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>alpha-amylase</topic><topic>alpha-Amylases - chemistry</topic><topic>Amylopectin - chemistry</topic><topic>digestion</topic><topic>energy</topic><topic>glutinous rice</topic><topic>granules</topic><topic>hot water treatment</topic><topic>human nutrition</topic><topic>Humans</topic><topic>Hydrolysis</topic><topic>Kinetics</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Oryza</topic><topic>rice starch</topic><topic>Solutions - chemistry</topic><topic>Starch - chemistry</topic><topic>starch granules</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baldwin, Andrew J</creatorcontrib><creatorcontrib>Egan, Danielle L</creatorcontrib><creatorcontrib>Warren, Fredrick J</creatorcontrib><creatorcontrib>Barker, Paul D</creatorcontrib><creatorcontrib>Dobson, Christopher M</creatorcontrib><creatorcontrib>Butterworth, Peter J</creatorcontrib><creatorcontrib>Ellis, Peter R</creatorcontrib><collection>American Chemical Society (ACS) Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Biomacromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baldwin, Andrew J</au><au>Egan, Danielle L</au><au>Warren, Fredrick J</au><au>Barker, Paul D</au><au>Dobson, Christopher M</au><au>Butterworth, Peter J</au><au>Ellis, Peter R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigating the Mechanisms of Amylolysis of Starch Granules by Solution-State NMR</atitle><jtitle>Biomacromolecules</jtitle><addtitle>Biomacromolecules</addtitle><date>2015-05-11</date><risdate>2015</risdate><volume>16</volume><issue>5</issue><spage>1614</spage><epage>1621</epage><pages>1614-1621</pages><issn>1525-7797</issn><issn>1526-4602</issn><eissn>1526-4602</eissn><abstract>Starch is a prominent component of the human diet and is hydrolyzed by α-amylase post-ingestion. Probing the mechanism of this process has proven challenging, due to the intrinsic heterogeneity of individual starch granules. By means of solution-state NMR, we demonstrate that flexible polysaccharide chains protruding from the solvent-exposed surfaces of waxy rice starch granules are highly mobile and that during hydrothermal treatment, when the granules swell, the number of flexible residues on the exposed surfaces increases by a factor of 15. Moreover, we show that these flexible chains are the primary substrates for α-amylase, being cleaved in the initial stages of hydrolysis. These findings allow us to conclude that the quantity of flexible α-glucan chains protruding from the granule surface will greatly influence the rate of energy acquisition from digestion of starch.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>25815624</pmid><doi>10.1021/acs.biomac.5b00190</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | alpha-amylase alpha-Amylases - chemistry Amylopectin - chemistry digestion energy glutinous rice granules hot water treatment human nutrition Humans Hydrolysis Kinetics Magnetic Resonance Spectroscopy nuclear magnetic resonance spectroscopy Oryza rice starch Solutions - chemistry Starch - chemistry starch granules |
| title | Investigating the Mechanisms of Amylolysis of Starch Granules by Solution-State NMR |
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