Isolation and characterization of four inhibitors from wheat flour which display differential inhibition specificities for human salivary and human pancreatic alpha-amylases

Four alpha-amylase (1,4-alpha-D-glucan glucanohydrolase, EC 3.2.1.1) inhibitors were isolated from an albumin fraction of wheat flour by ion-exchange and gel-filtration chromatography. The purified inhibitors were characterized according to their electrophoretic mobilities, molecular weights, carbohydrate, content, sulphydryl content, susceptibility to proteolytic digestion and specificities in inhibiting human salivary and pancreatic alpha-amylases. The properties of these inhibitors ae compared to similar proteins isolated by other workers.     

Activity of wheat alpha-amylase inhibitors towards bruchid alpha-amylases and structural explanation of observed specificities.

Plant alpha-amylase inhibitors show great potential as tools to engineer resistance of crop plants against pests. Their possible use is, however, complicated by observed variations in specificity of enzyme inhibition, even within closely related families of inhibitors. Five alpha-amylase inhibitors of the structural 0.19 family were isolated from wheat kernels, and assayed against three insect alpha-amylases and porcine pancreatic alpha-amylase, revealing several intriguing differences in inhibition profiles, even between proteins sharing sequence identity of up to 98%. Inhibition of the enzyme from a commercially important pest, the bean weevil Acanthoscelides obtectus, is observed for the first time. Using the crystal structure of an insect alpha-amylase in complex with a structurally related inhibitor, models were constructed and refined of insect and human alpha-amylases bound to 0.19 inhibitor. Four key questions posed by the differences in biochemical behaviour between the five inhibitors were successfully explained using these models. Residue size and charge, loop lengths, and the conformational effects of a Cys to Pro mutation, were among the factors responsible for observed differences in specificity. The improved structural understanding of the bases for the 0.19 structural family inhibitor specificity reported here may prove useful in the future for the rational design of inhibitors possessing altered inhibition characteristics.     

Catalytic characteristics of plant-esterase from wheat flour

A plant-esterase extracted from wheat flour and purified with a PEG1000/NaH₂PO₄ aqueous two-phase system was characterized for its catalytic characteristics. The optimal condition for plant-esterase to catalyze 1-naphthyl acetate was at 30°C, pH 6.5. It kept stability at 20°C during 120 min and at pH 5.5 during 60 h. The effects of metal ions, chemical modification reagents and pesticides on plant-esterase activity were investigated. It was found that Ba²⁺ and Pb²⁺ at concentrations of 20 mM significantly inhibited the activity of plant-esterase while Mg²⁺, Ca²⁺ and Fe²⁺ at the same concentration enhanced the enzyme activity. Chemical modification reagents significantly influenced the activity of plant-esterase. Particularly, PMSF (4.5 mM) and N-bromosuccinimide (11 mM) inhibited by 5.40–19.87% of the enzyme activity. It is implied that serine and tryptophan are related to the enzyme activity. Plant-esterase were displayed concentration-dependent inhibition by dichlorvos, carbofuran and carbendazim (IC50 = 0.31–63.12 ppm). All these results indicated that catalytic efficiency of plant-esterase strongly depends on reaction conditions, activity effectors and amino acid residues at the active site. It makes meaningful guidance on further design of sensing material in monitoring pesticides.     

Plant alpha-amylase inhibitors and their interaction with insect alpha-amylases.

Insect pests and pathogens (fungi, bacteria and viruses) are responsible for severe crop losses. Insects feed directly on the plant tissues, while the pathogens lead to damage or death of the plant. Plants have evolved a certain degree of resistance through the production of defence compounds, which may be aproteic, e.g. antibiotics, alkaloids, terpenes, cyanogenic glucosides or proteic, e.g. chitinases, beta-1,3-glucanases, lectins, arcelins, vicilins, systemins and enzyme inhibitors. The enzyme inhibitors impede digestion through their action on insect gut digestive alpha-amylases and proteinases, which play a key role in the digestion of plant starch and proteins. The natural defences of crop plants may be improved through the use of transgenic technology. Current research in the area focuses particularly on weevils as these are highly dependent on starch for their energy supply. Six different alpha-amylase inhibitor classes, lectin-like, knottin-like, cereal-type, Kunitz-like, gamma-purothionin-like and thaumatin-like could be used in pest control. These classes of inhibitors show remarkable structural variety leading to different modes of inhibition and different specificity profiles against diverse alpha-amylases. Specificity of inhibition is an important issue as the introduced inhibitor must not adversely affect the plant's own alpha-amylases, nor the nutritional value of the crop. Of particular interest are some bifunctional inhibitors with additional favourable properties, such as proteinase inhibitory activity or chitinase activity. The area has benefited from the recent determination of many structures of alpha-amylases, inhibitors and complexes. These structures highlight the remarkable variety in structural modes of alpha-amylase inhibition. The continuing discovery of new classes of alpha-amylase inhibitor ensures that exciting discoveries remain to be made. In this review, we summarize existing knowledge of insect alpha-amylases, plant alpha-amylase inhibitors and their interaction. Positive results recently obtained for transgenic plants and future prospects in the area are reviewed.     

Ethanol production from wheat flour by Zymomonas mobilis

Starch from wheat flour was enzymatically hydrolyzed and used for ethanol production by Zymmonas mobilis. The addition of a nitrogen source like ammonium sulfate was sufficient to obtain a complete fermentation of the hdyrolyzed strach. In batch culture a glucose concentration as high as 223 g/l could be fermented (conversion 99.5%) to 105 g/l of ethanol in 70 h with an ethanol yield of 0.47 g/g (92% of theoretical). In continuous culture the use of a flocculent strain and a fermentor with an internal settler resulted (D=1,4 h⁻¹) in a high ethanol productivity of 70.7 g/l·h with: ethanol concentration 49.5 g/l, ethanol yield 0.50 g/g (98% of theoretical and substrate conversion 99%.     

Interaction of membrane-bound and solubilized acetylcholinesterase from human and bovine erythrocytes with organophosphorus inhibitors

Differences are found between the membrane-bound and soluble acetylcholinesterases of human and bovine erythrocytes when the enzyme interacts with organophosphoric inhibitors in the presence of acetylc choline and galantamine, a reverse inhibitor of acetylcholinesterase. In most cases prevention of inhibition of the soluble enzyme activity necessitates a higher (2-3 times higher) concentration of the protecting agent than protection of the membrane-bound enzyme. Concentrations of acetylcholine and galantamine providing a 50% protection of the enzyme did not practically depend on the strength of the anticholinesterase action of organophosphoric inhibitors.     

Alcoholysis reactions from starch with alpha-amylases.

The ability of alpha-amylases from different sources to carry out reactions of alcoholysis was studied using methanol as substrate. It was found that while the enzymes from Aspergillus niger and Aspergillus oryzae, two well-studied saccharifying amylases, are capable of alcoholysis reactions, the classical bacterial liquefying alpha-amylases from Bacillus licheniformis and Bacillus stearothermophilus are not. The effect of starch and methanol concentration, temperature and pH on the synthesis of glucosides with alpha-amylase from A. niger was studied. Although methanol may inactivate alpha-amylase, a 90% substrate relative conversion can be obtained in 20% methanol at a high starch concentration (15% w/v) due to a stabilizing effect of starch on the enzyme. As the products of alcoholysis are a series of methyl-oligosaccharides, from methyl-glucoside to methyl-hexomaltoside, alcoholysis was indirectly quantified by high performance liquid chromatography analysis of the total methyl-glucoside produced after the addition of glucoamylase to the alpha-amylase reaction products. More alcoholysis was obtained from intact soluble starch than with maltodextrins or pre-hydrolyzed starch. The biotechnological implications of using starch as substrate for the production of alkyl-glucosides is analyzed in the context of these results.     

Properties of human alpha-amylases from urine, pancreas, and saliva

alpha-Amylases from human urine, pancreas, and saliva were purified to homogeneity. Their molecular and catalytic properties were similar with respect to relative molecular masses, stability, and absorbance in neutral solution, but their isoelectric points differed clearly. Salivary amylase was more sensitive than the other two to inhibition by iodoacetate and EDTA, suggesting a less compact structure. The intermediate qualities of the urinary activity were ascribed to the fact that this enzyme originates from other two without major modifications by metabolism. Human alpha-amylase should be considered as a sole enzyme with multiple forms originating from glycosylation and deamidation. There was no evidence for real isoenzymes.     

Fermentative production of hydrogen from a wheat flour industry co-product

The global flour industry produces 96 million ton/year of wheatfeed, which is mainly used for animal feed. This co-product is high in carbohydrates and potentially a significant substrate for biohydrogen production. A 10 l bioreactor, inoculated with sewage sludge, was operated on wheatfeed (10 g l(-1)) at pH 5.5 and 35 degrees C in batch and semi-continuous mode (15 h hydraulic retention time (HRT)). Wheatfeed hydrolysate was also investigated in continuous mode (15 h HRT). NaOH-H2O2 treatment of 25 g l(-1) wheatfeed resulted in hydrolysate containing on average 8.1 g l(-1) total sugar. Hydrogen yields of 64 and 56 m3 H(2) per ton dry weight were produced from wheatfeed in batch and 56 m3 H2 per ton dry weight of wheatfeed in semi-continuous mode. Hydrogen yields from hydrolysate were only 22 and 31 m3 H2 per ton dry weight, (or 0.9 mol H2 per mol hexose degraded, assuming all sugar is hexose). Fermentation of unhydrolysed wheatfeed is therefore recommended. It is calculated that approximately 264 m3/ton of CH4 can be produced from a subsequent anaerobic digestion stage. The biohydrogen produced (diesel equivalents) from the 1.2 million ton/year of wheatfeed in the UK would be more than twice that required for transportation by the UK flour industry.     

Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat bran

Feruloylated arabinoxylans isolated from wheat flour and wheat bran were compared in their cross-linking behaviour with respect to viscosity properties and cross-linking products formed when various oxidative agents were applied to dilute solutions. Optimal conditions for each oxidative agent were investigated. In case of hydrogen peroxide and peroxidase, similar conditions were found for both types of arabinoxylans but wheat bran arabinoxylans gave a larger viscosity increase upon cross-linking than those of wheat flour.

When glucose, glucoseoxidase and peroxidase or ammonium persulphate were used as oxidative agents, differences in the concentration of reagent needed to induce cross-linking and in viscosity increase were observed. The distribution of coupling products for both types of arabinoxylans and the different oxidative treatments was approximately 5 : 3 : 1 : 1 for 8-5, 8-O-4, 8-8 and 5-5, respectively. The low ferulate recovery after oxidative treatment was assumed to be caused by formation of unknown compounds, such as higher oligomers and lignin-linked products.

A 1 : 1 mixture of flour arabinoxylan and feruloylated pectin showed a maximum synergistic effect on viscosity upon oxidative treatment using hydrogen peroxide and peroxidase. Both polysaccharides were shown to participate in cross-linking.     

A new agglutinating activity from wheat flour inhibited by tryptophan

A new compound endowed with agglutinating activity, designated the flour agglutinin, was extracted from wheat flour with water and purified by gel filtration and ion-exchange chromatography. The haptenic inhibitors of the plant agglutinis do not affect flour agglutinin activity which, on the other hand, is inhibited by d- and l-tryptophan.Flour agglutinin has a molecular weight of about 5 · 10⁴ as determined by gel filtration. It consists of a neutral heteropolysaccharide constituted of d-xylose and l-arabinose, and is homogeneous as judged by sedimentation analysis. Flour agglutinin activity is destroyed by treatment with Cellulase 2000 and periodate, but is not affected by α-amylase and proteolytic enzymes.Compared to germ agglutinin, flour agglutinin exhibits a peculiar range of cell specificity. It agglutinates several normal cell types, but has no effects on some neoplastic cells tested. Tryptic digestion of erythrocytes does not affect their susceptibility to flour agglutinin-induced agglutination.