“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the g...“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.展开更多
The current study deals with cloning and expressing a maltogenic α-amylase gene from thermophilic Bacillus stercoris YSP18(AmyYSP)in Escherichia coli BL21(DE3).AmyYSP belongs to the GH13_20 subfamily of Glycoside Hyd...The current study deals with cloning and expressing a maltogenic α-amylase gene from thermophilic Bacillus stercoris YSP18(AmyYSP)in Escherichia coli BL21(DE3).AmyYSP belongs to the GH13_20 subfamily of Glycoside Hydrolases and entails five conserved regions found in maltogenic α-amylases.As a monomer of 67 kDa,AmyYSP exhibits maximal activity at 80℃,pH 5.0 and retains>75%residual activity at 70-100℃ and pH 5.0-8.0.The kinetic and thermodynamic studies displayed that it has a high affinity for soluble starch(K_(m)=1.54±0.236 mgmL^(−1)),exhibits a longer half-life(38.5 h at 80℃ and 8.88 h at 100℃),and a higher EaD value of 3824±1.03 kJ mol^(−1).It was characterised as a Ca^(2+)-independent α-amylase,resistant to various denaturing additives.It hydrolyses soluble starch and raw corn starch efficiently,liberating glucose,maltose,maltotriose and maltotetraose as the main products.The thermostable and acid-stable,maltooligosaccharide forming AmyYSP is a versatile enzyme with prerequisites for successful application in starch-saccharification industries.展开更多
文摘“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.
基金the Department of Biotechnology,Ministry of Science and Technology,India for providing a project(BT/PR25092/NER/95/1009/2017)the Council of Scientific and Industrial Research(CSIR),Govt.of India for providing the CSIR-NET JRF fellowship.
文摘The current study deals with cloning and expressing a maltogenic α-amylase gene from thermophilic Bacillus stercoris YSP18(AmyYSP)in Escherichia coli BL21(DE3).AmyYSP belongs to the GH13_20 subfamily of Glycoside Hydrolases and entails five conserved regions found in maltogenic α-amylases.As a monomer of 67 kDa,AmyYSP exhibits maximal activity at 80℃,pH 5.0 and retains>75%residual activity at 70-100℃ and pH 5.0-8.0.The kinetic and thermodynamic studies displayed that it has a high affinity for soluble starch(K_(m)=1.54±0.236 mgmL^(−1)),exhibits a longer half-life(38.5 h at 80℃ and 8.88 h at 100℃),and a higher EaD value of 3824±1.03 kJ mol^(−1).It was characterised as a Ca^(2+)-independent α-amylase,resistant to various denaturing additives.It hydrolyses soluble starch and raw corn starch efficiently,liberating glucose,maltose,maltotriose and maltotetraose as the main products.The thermostable and acid-stable,maltooligosaccharide forming AmyYSP is a versatile enzyme with prerequisites for successful application in starch-saccharification industries.
