Understanding and influencing starch biochemistry

Starch is one of the most important products synthesized by plants that is used in industrial processes. If it were possible to increase production or modify starches in vivo, using combinations or either genetically altered or mutant plants, it may make them cheaper for use by industry, or open up new markets for the modified starches. The conversion of sucrose to starch in storage organs is, therefore, discussed. In particular the roles of the different enzymes directly involved in synthesizing the starch molecules on altering starch structure are reviewed, as well as the different models for the production of the fine structure of amylopectin. In addition, the process of starch phosphorylation, which is also important in determining the physical properties of starches, is reviewed. It is hoped that detailed knowledge of these processes will lead to the rational design of tailored starches. Starch degradation is also an important process, for example, in the cold-sweetening of potato tubers, but outside of cereal endosperm little is known about the processes involved. The enzymes thought to be involved and the evidence for this are discussed.     

Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching

Potato tuber starch was genetically engineered in the plant by the simultaneous antisense suppression of the starch branching enzyme (SBE) I and II isoforms. Starch prepared from 12 independent lines and three control lines were characterised with respect to structural and physical properties. The lengths of the amylopectin unit chains, the concentrations of amylose and monoesterified phosphate were significantly increased in the transgenically engineered starches. Size exclusion chromatography with refractive index detection (SEC-RI) indicated a minor decrease in apparent molecular size of the amylose and the less branched amylopectin fractions. Differential scanning calorimetry (DSC) revealed significantly higher peak temperatures for gelatinisation and retrogradation of the genetically engineered starches whereas the enthalpies of gelatinisation were lower. Aqueous gels prepared from the transgenic starches showed increased gel elasticity and viscosity. Principle component analysis (PCA) of the data set discriminated the control lines from the transgenic lines and revealed a high correlation between phosphate concentration and amylopectin unit chain length. The PCA also indicated that the rheological characteristics were primarily influenced by the amylose concentration. The phosphate and the amylopectin unit chain lengths had influenced primarily the pasting and rheological properties of the starch gels.     

Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins

Eight commercial starches, including common corn, waxy corn, wheat, tapioca, potato, Hylon V, Hylon VII, and mung bean starch, were annealed by a multiple-step process, and their gelatinization characteristics were determined. Annealed starches had higher gelatinization temperatures, reduced gelatinization ranges, and increased gelatinization enthalpies than their native starches. The annealed starches with the highest gelatinization enthalpies were subjected to acid hydrolysis with 15.3% H2SO4, and Naegeli dextrins were prepared after 10 days' hydrolysis. Annealing increased the acid susceptibility of native starches in the first (rapid) and the second (slow) phases with potato starch showing the greatest and high amylose starches showing the least changes. Starches with a larger shift in onset gelatinization temperature also displayed a greater percent hydrolysis. The increase in susceptibility to acid hydrolysis was proposed to result from defective and porous structures that resulted after annealing. Although annealing perfected the crystalline structure, it also produced void space, which led to porous structures and possible starch granule defects. The molecular size distribution and chain length distribution of Naegeli dextrins of annealed and native starches were analyzed. The reorganization of the starch molecule during annealing occurred mainly within the crystalline lamellae. Imperfect double helices in the crystalline lamellae improved after annealing, and the branch linkages at the imperfect double helices became protected by the improved crystalline structure. Therefore, more long chains were observed in the Naegeli dextrins of annealed starches than in native starches.     

Strategies for the identification of kinase substrates using analog-sensitive kinases

Phosphorylation of proteins is a prevalent post-translational modification, which affects intracellular signaling in many ways. About 2% of all eukaryotic genes code for protein kinases catalyzing phosphorylation events. Despite technological advances that have made it possible to identify thousands of phosphorylation sites simultaneously, identification of the substrates of a given kinase remains an exceptionally challenging task. Here, we summarize approaches for substrate identification that make use of genetically engineered ‘analog-sensitive’ kinases.     

Enzymic starch utilization and genetic engineering

Starch is widely used in the food and beverage, paper and textile industries. Genetic engineering will allow optimization of starch conversion technologies both by creating novel enzymes/micro organisms of the desired efficiency, stability and activity to fit any process, and by ensuring they are produced in commercial quantities. Plants could also be genetically engineered to produce starches of the desired amylopectin: amylose ratio. To ensure a continuous supply of starch, starch-producing plants could be genetically engineered to be disease- and insect-resistant, high yielding, and able to grow under any climatic and soil conditions. However, screening for novel microorganisms should not be neglected and should be used to complement genetic engineering.     

Genetically encoded optical probes for imaging cellular signaling pathways

The intracellular signaling can be monitored in vivo in living cells by genetically encoded intracellular fluorescent and bioluminescent probes or indicators, which include second messengers, protein phosphorylation, protein conformational changes, protein–protein interactions, and protein localizations. These probes are of general use not only for fundamental biological studies, but also for assay and screening of possible pharmaceutical or toxic chemicals that inhibit or facilitate cellular signaling pathways.

In this review, two examples of such indicators were briefly introduced. First, a genetically encoded fluorescent indicator was described for the detection and characterization of estrogen agonists and antagonists. The indicator was named SCCoR (single cell-coactivator recruitment). The high sensitivity of the present indicator made it possible to distinguish between estrogen strong and weak agonists in a dose-dependent fashion, immediately after adding a ligand to live cells. Discrimination of agonists from antagonists was efficiently achieved using the indicator. The approach described here can be applied to develop biosensors for other hormone receptors as well.

Another example herein is a genetically encoded bioluminescent indicator for monitoring the nuclear trafficking of target proteins in vitro and in vivo. We demonstrated quantitative cell-based in vitro sensing of ligand-induced translocation of androgen receptor, which allowed high-throughput screening of exo- and endogenous agonists and antagonists. Furthermore, the indicator enabled noninvasive in vivo imaging of the androgen receptor translocation in the brains of living mice with a charge-coupled device imaging system. These rapid and quantitative analyses in vitro and in vivo provide a wide variety of applications for screening pharmacological or toxicological compounds and testing them in living animals.     

Phosphorylation of axin, a Wnt signal negative regulator, by glycogen synthase kinase-3beta regulates its stability

Axin forms a complex with glycogen synthase kinase-3beta (GSK-3beta) and beta-catenin and promotes GSK-3beta-dependent phosphorylation of beta-catenin, thereby stimulating the degradation of beta-catenin. Because GSK-3beta also phosphorylates Axin in the complex, the physiological significance of the phosphorylation of Axin was examined. Treatment of COS cells with LiCl, a GSK-3beta inhibitor, and okadaic acid, a protein phosphatase inhibitor, decreased and increased, respectively, the cellular protein level of Axin. Pulse-chase analyses showed that the phosphorylated form of Axin was more stable than the unphosphorylated form and that an Axin mutant, in which the possible phosphorylation sites for GSK-3beta were mutated, exhibited a shorter half-life than wild type Axin. Dvl-1, which was genetically shown to function upstream of GSK-3beta, inhibited the phosphorylation of Axin by GSK-3beta in vitro. Furthermore, Wnt-3a-containing conditioned medium down-regulated Axin and accumulated beta-catenin in L cells and expression of Dvl-1(DeltaPDZ), in which the PDZ domain was deleted, suppressed this action of Wnt-3a. These results suggest that the phosphorylation of Axin is important for the regulation of its stability and that Wnt down-regulates Axin through Dvl.     

Involvement of the histidine protein (HPr) of the phosphotransferase system in chemotactic signaling of Escherichia coli K-12.

It is known that in mutants of Escherichia coli lacking the histidine protein (HPr) of the carbohydrate: phosphotransferase system, all substrates of the system can be taken up in the presence of the fructose-regulated HPr-like protein FPr (gene fruF). Although this protein fully substituted for HPr in transport and phosphorylation, we found that it was not able to complement efficiently for HPr in mediating chemotaxis toward phosphotransferase system substrates. Furthermore, transport activity and chemotaxis could be genetically dissected by the exchange of single amino acids in HPr. The results suggest a specific role of HPr in chemotactic signaling. We propose a possible link of signal transduction pathways for phosphotransferase system- and methyl chemotaxis protein-dependent substrates via HPr.     

Microbial energetics

An understanding of the mechanisms by which bacteria derive their energy is clearly important for the prediction of growth yields. Bacteria can synthesize ATP by a variety of routes, by fermentation, by oxidative phosphorylation, and possibly by the excretion of metabolic end products. The bacterium Escherichia coli has been studied extensively and a great deal is now known about the different membrane-bound multi-enzyme complexes that are responsible for oxidative phosphorylation. The efficiency of oxidative phosphorylation can vary not only between different bacteria that have adapted to particular ecological niches but also in an individual bacterium grown under different conditions or modified genetically by mutation with respect to its parent. Clearly, the concept that bacteria always grow with maximum thermodynamic efficiency is erroneous and it is important, therefore, to be able to assess the efficiency of energy conversion as well as the biochemical and genetical factors that regulate the physiological expression of energy-yielding reactions if they are to be manipulated by the investigator.     

Fusion proteins comprising the catalytic domain of mutansucrase and a starch-binding domain can alter the morphology of amylose-free potato starch granules during biosynthesis

It has been shown previously that mutan can be co-synthesized with starch when a truncated mutansucrase (GtfICAT) is directed to potato tuber amyloplasts. The mutan seemed to adhere to the isolated starch granules, but it was not incorporated in the starch granules. In this study, GtfICAT was fused to the N- or C-terminus of a starch-binding domain (SBD). These constructs were introduced into two genetically different potato backgrounds (cv. Kardal and amf), in order to bring GtfICAT in more intimate contact with growing starch granules, and to facilitate the incorporation of mutan polymers in starch. Fusion proteins of the appropriate size were evidenced in starch granules, particularly in the amf background. The starches from the various GtfICAT/SBD transformants seemed to contain less mutan than those from transformants with GtfICAT alone, suggesting that the appended SBD might inhibit the activity of GtfICAT in the engineered fusion proteins. Scanning electron microscopy showed that expression of SBD-GtfICAT resulted in alterations of granule morphology in both genetic backgrounds. Surprisingly, the amf starches containing SBD-GtfICAT had a spongeous appearance, i.e., the granule surface contained many small holes and grooves, suggesting that this fusion protein can interfere with the lateral interactions of amylopectin sidechains. No differences in physico-chemical properties of the transgenic starches were observed. Our results show that expression of granule-bound and “soluble” GtfICAT can affect starch biosynthesis differently.     

Improving starch for food and industrial applications

Progress in understanding starch biosynthesis, and the isolation of many of the genes involved in this process, has enabled the genetic modification of crops in a rational manner to produce novel starches with improved functionality. For example, potato starches have been created that contain unprecedented levels of amylose and phosphate. Amylose-free short-chain amylopectin starches have also been developed; these starches have excellent freeze-thaw stability without the need for chemical modification. These developments highlight the potential to create even more modified starches in the future.     

Effects of an added inclusion-amylose complex on the retrogradation of some starches and amylopectin

The effects of added cetyltrimethylammonium bromide (CTAB)-amylose complex on retrogradation of some starches (waxy-maize, maize, and potato starch) and on amylopectin from potato have been studied by differential scanning calorimetry (DSC). The starches and amylopectin samples with added CTAB-amylose complex received four different heat treatments prior to storage and DSC measurements that either melted the complex or left the complex intact. The calorimetry measurements showed that intact CTAB-amylose complex had much less effect on decreasing the retrogradation of the starches and the amylopectin than samples with melted complex prior to measurements. This is discussed in relation to possible complex formation of amylopectin and lipids and the effects of adding uncomplexed lipids on the retrogradation of waxy starches and amylopectin.     

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

The physico-chemical, morphological, thermal, pasting, textural, and retrogradation properties of the starches isolated from four traditional Taewa (Maori potato) cultivars (Karuparera, Tutaekuri, Huakaroro, Moemoe) of New Zealand were studied and compared with starch properties of a modern potato cultivar (Nadine). The relationships between the different starch characteristics were quantified using Pearson correlation and principal component analysis. Significant differences were observed among physico-chemical properties such as phosphorus content, amylose content, swelling power, solubility and light transmittance of starches from the different potato cultivars. The starch granule morphology (size and shape) for all the potato cultivars showed considerable variation when studied by scanning electron microscopy and particle size analysis. Starch granules from Nadine and Moemoe cultivars showed the presence of large and irregular or cuboid granules in fairly high number compared with the starches from the other cultivars. The transition temperatures (T_o; T_p; T_c) and the enthalpies (ΔH_gel) associated with gelatinization suggested differences in the stability of the crystalline structures among these potato starches. The Moemoe starch showed the lowest T_o, while it was higher for Tutaekuri and Karuparera starches. Pasting properties such as peak, final and breakdown viscosity and texture profile analysis (TPA) parameters of starch gels such as hardness and fracturability were found to be higher for Nadine and Huakaroro starches. The Nadine and Huakaroro starch gels also had lower tendency towards retrogradation as evidenced by their lower syneresis (%) during storage at 4 °C. Principal component analysis showed that the Tutaekuri and Nadine cultivars differed to the greatest degree in terms of the properties of their starches.     

Structural basis for the slow digestion property of native cereal starches

Native cereal starches are ideal slowly digestible starches (SDS), and the structural basis for their slow digestion property was investigated. The shape, size, surface pores and channels, and degree of crystallinity of starch granules were not related to the proportion of SDS, while semicrystalline structure was critical to the slow digestion property as evidenced by loss of SDS after cooking. The high proportion of SDS in cereal starches, as compared to potato starch, was related to their A-type crystalline structure with a lower degree of perfection as indicated by a higher amount of shortest A chains with a degree of polymerization (DP) of 5-10. The A-type amorphous lamellae, an important component of crystalline regions of native cereal starches, also affect the amount of SDS as shown by a reduction of SDS in lintnerized maize starches. These observations demonstrate that the supramolecular A-type crystalline structure, including the distribution and perfection of crystalline regions (both crystalline and amorphous lamellae), determines the slow digestion property of native cereal starches.     

Origins of B-type crystallinity in glycerol-plasticised, compression-moulded potato starches

The amount of B-type crystallinity in compression-moulded, glycerol-plasticised potato starches was strongly dependent on both the properties of the potato starch used and the applied processing conditions. The presence of amylose and the morphology of the potato starch used, but also processing parameters such as moulding temperature and water content during moulding affected the amount of B-type crystallinity in the materials and thus the ultimate mechanical properties of the plasticised starches. This indicated that the direct relation between composition and physical properties of processed starches is not always valid; processing parameters are important tools for controlling the physical properties of processed starches as they influence the amount of B-type crystallinity in the material. It was shown that the total amount of B-type crystallinity in the glycerol-plasticised potato starches should be considered as a summation of residual amylopectin crystallinity and recrystallisation of both amylose and amylopectin, being strongly dependent on the applied processing conditions. In order to explain the observed amount of B-type crystallinity in these starches, partial (co-)crystallisation of both amylose and amylopectin should occur at high moulding temperatures. The measured mechanical properties of the plasticised potato starches correlated well with the amount of B-type crystallinity observed in the materials.     

Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch

The physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-Maize™ 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (T_o), intermediate temperature (T_p), completion temperature (T_c) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches.     

Evidence that zeaxanthin is not the photoreceptor for phototropism in maize coleoptiles

The photoreceptor that mediates blue-light-induced phototropism in dark-grown seedlings of higher plants has not been identified, although the carotenoid zeaxanthin has recently been proposed as the putative chromophore. In the experiments described in this paper, we analyzed phototropism and a blue-light-induced protein phosphorylation that has been genetically and physiologically implicated in phototropism in wild-type maize (Zea mays L.) seedlings and compared the results with those from seedlings that are either carotenoid deficient through a genetic lesion or have been chemically treated to block carotenoid biosynthesis. The blue-light-dependent phototropism and phosphorylation responses of seedlings deficient in carotenoids are the same as those of seedlings containing normal levels of carotenoids. These results and those in the literature make it unlikely that zeaxanthin or any other carotenoid is the chromophore of the blue-light photoreceptor for phototropism or the blue-light-induced phosphorylation related to phototropism.     

Susceptibility of annealed starches to hydrolysis by α-amylase and glucoamylase

The objective of this work was to determine if annealing altered the susceptibility of different starches to enzyme hydrolysis. Five commercial starches, including waxy corn, common corn, Hylon V, Hylon VII, and potato, were annealed by a multiple-step process, and their susceptibility to α-amylase and glucoamylase and the physicochemical properties of the hydrolyzed native and annealed starches were determined. During 36 h of enzyme hydrolysis, significant differences were noted between annealed starch and its native counterpart in the extent of α-amylolysis for Hylon V, Hylon VII, and potato, and in the extent of glucoamylolysis for potato. Waxy and common corn starches were hydrolyzed to a greater degree by both enzymes when compared with the other starches. The apparent amylose content of both native and annealed starches decreased during α-amylolysis for all starches, but increased for Hylon V, VII, and potato starches during glucoamylolysis. Most native and annealed starches exhibited comparable or increased peak gelatinization temperatures and comparable or decreased gelatinization enthalpy on hydrolysis with the exception of annealed potato starch, which showed a significant decrease in peak gelatinization temperature on hydrolysis. Annealed starches displayed significant higher peak gelatinization temperatures than their native counterparts. The intensity of main X-ray diffraction peaks of all starches decreased upon hydrolysis, and the changes were more evident for glucoamylase-hydrolyzed starches. The annealing process allowed for a greater accessibility of both enzymes to the amorphous as well as the crystalline regions to effect significant changes in gelatinization properties during enzyme hydrolysis.