Verdaulichkeit,wachstum und körperzusammensetzung von karpfen (Cyprinus carpio L.) nach verfütterung verschiedener stärkearten

Maisstärke, Maisquellstärke, Weizenstärke, Weizenquellstärke, Kartoffelstärke oder Maniokmehl werden in Anteilen von 41% bzw. 46,7% (Maniokmehl) einer Basalration zugemischt. Jede Versuchsration wurde an insgesamt 33 Karpfen (Cyprinus carpio L.) (drei Becken mit je 11 Karpfen) in einer Menge von 1,8‐ 2,0 % der Lebendmasse über eine einheitliche Versuchsdauer von 118 Tagen ab einer mittleren Lebendmasse von 146 g verfüttert. Die 4 Rationen auf Basis von Mais‐ bzw. Weizenstärke weisen insgesamt die gleiche, hohe Energieverdaulichkeit von etwa 90% auf. Die Zumischung von Kartoffelstärke bzw. von Maniokmehl verringert die Energieverdaulichkeit um 5 % bzw. 3% signifikant. Das Wachstum und der Futteraufwand werden durch die unterschiedlichen Stärkearten nicht beeinflußt. Zu Versuchsende weisen die Karpfen eine mittlere Masse von 520 g auf. Die Ganzkörper haben insgesamt mittlere Gehalte an Rohasche, Rohprotein und Gesamtfett bzw. Energie von 2,8, 15,7,9,4% bzw. 7,4 kJ pro g Frischmasse. Allerdings führt die Zumischung von Kartoffelstärke bzw. Maniokmehl zu einer deutlich geringeren Energieretention gegenüber Mais‐ und Weizenstärke, da die Trockensübstanz‐, Fett‐ und Energiegehalte dieser Karpfen signifikant niedriger sind.     

Mechanisms by which resistant starches and non-starch polysaccharide sources affect the metabolism and disposition of the food carcinogen, 2-amino-3-methylimidazo[4,5-f]quinoline

Although both non-starch polysaccharides (NSP) and resistant starches (RS) are included in current definitions of dietary fibre, our previous work has suggested fundamental differences in the way in which these two classes of material affect the disposition and absorption of a dietary carcinogen. The present studies explore whether different effects on carcinogen metabolism could play a role in the contrasting patterns seen previously. Groups of female Wistar rats were pre-fed for 4 weeks one of five types of defined diet (AIN-76). The control diet contained 35% maize starch and no dietary fibre. The RS-containing diets had all the maize starch substituted with either Hi-maize or potato starch. In the NSP-containing diets, 10% of the maize starch was substituted with dietary fibre in the form of either lignified plant cell walls (wheat straw) or soluble dietary fibre (apple pectin). Pre-fed rats were gavaged with the food carcinogen, [2-14C] 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), and plasma and urinary metabolites characterized using HPLC at various time intervals after administration. After 4 h gavage, plasma from rats on both RS-containing diets contained significantly higher levels of intact IQ and lower levels of the major metabolites, IQ-5-O-glucuronide and IQ-5-sulfate, as compared with plasma from the negative control group at this time. In contrast, plasma from animals on the NSP-containing wheat straw diet (and to a lesser extent the apple pectin diet) showed significantly lower levels of intact IQ, and significantly higher levels of the two major metabolites, as compared with those from the control rats. These different metabolite profiles were also reflected in different urinary excretion profiles. Urine from rats pre-fed RS-containing diets revealed significantly slower metabolite excretion as compared with urine from rats that had been given the NSP-containing diets. Western blotting methodologies also profiled differences between the effects of these two types of dietary fibre in the expression of xenobiotic metabolizing enzymes. We conclude that changes in activity and expression of xenobiotic metabolising enzymes could play a role in the contrasting effects of these two types of dietary fibre on carcinogen uptake and disposition.     

Hydrothermal treatment and iodine binding provide insights into the organization of glucan chains within the semi‐crystalline lamellae of corn starch granules

The importance of glucan chains that pass through both the amorphous and crystalline lamellae (tie chains) in the organization of corn starch granules was studied using heat‐moisture treatment (HMT), annealing (ANN), and iodine binding. Molecular structural analysis showed that hylon starches (HV, HVII, and HVIII) contained higher proportion of intermediate glucan chains (HVIII > HVII > HV) than normal corn (CN) starch. Wide angle X‐ray scattering revealed that on HMT, the extent of polymorphic transition in hylon starches decreased with increasing proportion of intermediate and long chains. Iodine treated hylon starches exhibited increased order in the V‐type polymorphism as evidenced by the intense peak at 20° 2θ and the strong reflection intensity at 7.5° 2θ and the extent of the change depended on the type of hylon starch. DSC results showed that the gelatinization enthalpy of CN and waxy corn starch (CW) remained unchanged after ANN. However, hylon starches showed a significant increase in enthalpy with more distinct endotherms after ANN. It can be concluded that tie chains influence the organization of crystalline lamellae in amylose extender mutant starches. © 2014 Wiley Periodicals, Inc. Biopolymers 101: 871–885, 2014.     

Lethal effects of experimental warming approximating a future climate scenario on southern African quartz-field succulents: a pilot study

Here we examine the response of succulents in a global biodiversity hot spot to experimental warming consistent with a future African climate scenario. Passive daytime warming (averaging 5.5 degrees C above ambient) of the natural vegetation was achieved with 18 transparent hexagonal open-top chamber arrays randomized in three different quartz-field communities. After 4-months summer treatment, the specialized-dwarf and shrubby succulents displayed between 2.1 and 4.9 times greater plant and canopy mortalities in the open-top chambers than in the control plots. Those surviving in cooler ventilated areas and shaded refuges in the chambers had lower starch concentrations and water contents; the shrubby succulents also exhibited diminished chlorophyll concentrations. It is concluded that current thermal regimes are likely to be closely proximate to tolerable extremes for many endemic succulents in the region, and that anthropogenic warming could significantly exceed their thermal thresholds. Further investigation is required to elucidate the importance of associated moisture deficits in these warming experiments, a potential consequence of supplementary (fog and dew) precipitation interception by open-top chambers and higher evaporation therein, on plant mortalities.     

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Starch from tubers potato (Solanum tuberosum), taro (Alocassia indica), new cocoyam (Xanthosoma sagitifolium), true yam (Dioscorea alata), and root cassava, (Manihot esculenta) crops was isolated and its morphology, composition and physicochemical properties were investigated before and after heat–moisture treatment (HMT) (100 °C, for 10 h at a moisture content of 30%). Native starch granules were round to oval to polygonal with smooth surfaces. The granule size (diameter) ranged from 3.0 to 110 μm.The total amylose content ranged from 22.4 to 29.3%, of which 10.1–15.5% was complexed by native lipid. The phosphorus content ranged from 0.01 to 0.1%. The X-ray pattern of potato and true yam was of the ‘B’-type. Whereas, that of new cocoyam and taro was of the ‘A’-type. Cassava exhibited a mixed ‘A+B’-type X-ray pattern. The relative crystallinity, swelling factor (SF), amylose leaching (AML), gelatinization temperature range and the enthalpy of gelatinization of the native starches ranged from 30 to 46, 22 to 54, 5 to 23%, 13 to 19 °C and 12 to 18 J/g, respectively. Susceptibility of native starches towards hydrolysis by 2.2N HCl and porcine pancreatic -amylase were 60–86% (after 12 days), and 4–62% (after 72 h), respectively. Retrogradation was most pronounced in the B-type starches. Granule morphology remained unchanged after HMT. The X-ray pattern of the B-type starches was altered (B→A+B) on HMT. However, that of the other starches remained unchanged. HMT decreased SF, AML, gelatinization enthalpy and susceptibility towards acid hydrolysis, but increased gelatinization temperatures and enzyme susceptibility. Extent of retrogradation and relative crystallinity decreased on HMT of true yam and potato starches, but remained unchanged in the other starches. The foregoing data showed that changes in physicochemical properties on HMT are influenced by the interplay of crystallite disruption, starch chain associations and disruption of double helices in the amorphous regions.     

New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Starch from the fruits of sweetsop (Anonna squamosa) and soursop (Anonna muricata) were isolated and purified and the fat, ash, phosphorus and protein contents measured. The amount of amylose present was determined spectrophotometrically and found to be very similar (19%) for both starches. Scanning electron microscopy showed very small indented and spherical granules from both with an average granule size of 4.84 μm and 4.72 μm, respectively. The physicochemical properties, namely the swelling power, solubility, pasting characteristics, paste clarity and freeze–thaw stability were studied to assess the functionality of the starch pastes as hydrocolloids. The sweetsop starch showed higher swelling power and solubility compared to soursop starch and had a lower gelatinization temperature indicating a weaker granular structure. Sweetsop starch exhibited a lower pasting temperature, higher viscosity peak, higher viscosity breakdown and lower setback, higher paste clarity and freeze–thaw stability compared to soursop starch. The low gelatinization temperature and high freeze thaw stability of sweetsop starch are comparable to that of waxy corn. The properties of sweetsop indicate that it has potential for application as a thickener in frozen foods.     

Significant differences in the activities of alpha-amylases in the absence and presence of polyethylene glycol assayed on eight starches solubilized by two methods

Starch is a reserve chemical source of the energy of the sun found in plants as a water-insoluble granule that differs in their chemical and physical properties, depending on the source. The granules can be solubilized by heating in water or by treatment with various reagents, such as 1M NaOH. alpha-Amylases are widely distributed enzymes that initiate the hydrolysis of starch into low molecular weight maltodextrins. We recently found that the activities of a single alpha-amylase on two different starches were significantly different. We then determined the activities of Bacillus amyloliquefaciens and porcine pancreas alpha-amylases, using eight different starches, solubilized by two methods: autoclaving at 121 degrees C and 1M NaOH at 20 degrees C. There were significant differences in the activities of both of the amylases on all eight of the starches. Previously, it had been found that polyethylene glycol (PEG) stabilized and activated the activities of both enzymes, using a soluble amylose as the substrate. Addition of PEG to the enzymes greatly increased the activities on the eight starches, but the activities still differed significantly. The different activities with the starches were hypothesized as differences in the amounts of secondary and tertiary structures that are partially retained when the different starches are solubilized; the activities on addition of PEG is hypothesized as the formation of highly active species from a series of less active forms.     

Preparation and characterization of new and improved soluble-starches, -amylose, and -amylopectin by reaction with benzaldehyde/zinc chloride

Seven different starches from potato, rice, maize, waxymaize, amylomaize-VII, shoti, and tapioca, and potato amylose and potato amylopectin have been reacted with benzaldehyde, catalyzed by ZnCl₂, to give new water-soluble starches and water soluble-amylose and soluble-amylopectin. In contrast to the native starches, aqueous solutions of the modified starches could not be precipitated with 2-, 3-, or 4-volumes of ethanol. β-Amylase gave no reaction with the modified starches, in contrast to the native starches, indicating that the modification occurred exclusively at the nonreducing-ends, giving 4,6-benzylidene-d-glucopyranose at the nonreducing-ends. Reactions of α-amylase with native and modified potato and rice starches gave a decrease in the triiodide blue color and an increase in the reducing-value that were similar for the native- and modified-starches, indicating the modified starches had not been significantly altered by the modification. The benzaldehyde-modified starches and benzaldehyde-modified potato amylose and potato amylopectin components, therefore, have a starch structure very much like their native counterparts, in contrast to the Lintner, Small, and the alcohol/acid-hydrolyzed soluble-starches that have undergone acid hydrolysis. The benzaldehyde-modified starches and starch components have significantly higher water solubility than their native counterparts even though the structures of the modified starches had only been slightly altered from the structures of their native counterparts. They all gave crystal-clear solutions that did not retrograde.     

白术多糖对小鼠免疫功能调节的研究

目的将白术多糖作为抗原刺激小鼠免疫系统,探讨其对免疫功能调节作用,为多糖在免疫调节功能方面的应用开发及在药物鉴定方面的应用提供科学依据。方法分别给予小鼠自术多糖、可溶性淀粉多糖、伤寒多糖抗原刺激,检测小鼠血清中的相应抗体及交叉抗体,探讨补益类水溶性多糖对小鼠免疫功能的调节作用。结果多糖抗原均能刺激机体产生特异性IgG类抗体（P〈0.05）;也能在一定程度上激发非特异性IgG类抗体即交叉抗体的产生;但不激发病理性抗体产生（RF阴性）。结论补益类水溶性多糖能激发免疫反应与其他多糖可能有共同的途径和机制。     

Synthesis of starch derivatives with labile cationic groups

A new route to starch derivatives bearing hydrolyzable cationic groups was developed. This was based on reacting starch compounds with betaine derivatives in the presence of diisopropylcarbodiimide and 4-dimethylaminopyridine as coupling reagents in an aprotic polar solvent. Water-soluble starches with a perfectly controlled degree of substitution were thus obtained which were fully characterized by infrared, ¹H and ¹³C spectroscopy and viscosity measurements. The cationic groups grafted on the polysaccharides are shown to hydrolyze slowly upon storage at room temperature.