Alain Buléon

Starch granules: structure and biosynthesis

The emphasis of this review is on starch structure and its biosynthesis. Improvements in understanding have been brought about during the last decade through the development of new physicochemical and biological techniques, leading to real scientific progress. All this literature needs to be kept inside the general literature about biopolymers, despite some confusing results or discrepancies arising from the biological variability of starch. However, a coherent picture of starch over all the different structural levels can be presented, in order to obtain some generalizations about its structure. In this review we will focus first on our present understanding of the structures of amylose and amylopectin and their organization within the granule, and we will then give insights on the biosynthetic mechanisms explaining the biogenesis of starch in plants.

The double-helical nature of the crystalline part of A-starch.

A new three-dimensional structure of the crystalline part of A-starch is described in which the unit cell contains 12 glucose residues located in two left-handed, parallel-stranded double helices packed in a parallel fashion; four water molecules are located between these helices. Chains are crystallized in a monoclinic lattice with a = 2.124 nm, b = 1.172 nm, c = 1.069 nm and gamma = 123.5 degrees, the c axis being parallel to the helix axis. Systematic absences are consistent with the space group B2. The structure was derived from joint use of electron diffraction of single crystals, X-ray powder patterns decomposed into individual peaks and previously reported X-ray fibre diffraction data after adequate re-indexing. The repeating unit consists of a maltotriose moiety where the glucose residues have the 4C1 pyranose conformation and are alpha(1----4) linked. The conformation of the glycosidic linkage is characterized by torsion angles (phi, psi) which take the values (91.8, -153.2), (85.7, -145.3) and 91.8, -151.3); all the primary hydroxyl groups exist in a gauche-gauche conformation. There are no intramolecular hydrogen bonds. Within the double helix, interstrand stabilization is achieved without any steric conflict and through the occurrence of O(2)...O(6) type hydrogen bonds. The present structure is consistent with both physicochemical and biochemical aspects of the crystalline component of the cereal starch granules.

From Glycogen to Amylopectin: A Model for the Biogenesis of the Plant Starch Granule

A major feature of the model we propose is that it gives us access to the third dimension of granule growth. The crystal lamella is a planar arrangement allowing for the three dimensional piling of glucan double helices (Figure 1Figure 1). The amorphous lamella on the other hand will not be planar but space-filling as can be predicted by the synthesis of phytoglycogen. At this stage the processing of phytoglycogen can lead to a variety of three dimensional structures that will allow for three dimensional extension of the amylopectin molecule. It is easy to understand how this is needed to accomodate regular concentric growth of the starch granule. Oostergetel and van Bruggen (1993) have very recently examined sections of potato starch granules by electron optical tomography and by cryo–electron diffraction. Their data imply a superhelical arrangement of both amorphous and crystalline lamellae. Moreover distinct superhelices are interlocked through their respective amorphous and crystalline lamellae to yield a tetragonal symmetry (Figure 3Figure 3). In this three dimensional arrangement, the double helical glucans are pointing in the axis of the superhelix towards the surface of the granule. This will of course allow for synthesis and growth of the crystals at the surface. This structure raises several questions with respect to biosynthesis, namely what determines the superhelical growth and how can this unidirectional growth account for concentric growth of the starch granule. We believe these questions can be presently addressed by our model. If we assume that the branching enzymes are setting the invariant amylopectin cluster size through their minimal catalytic requirements (see above), then once the first turn of the superhelix is synthesized the following turns will be dictated through this requirement. Concentric growth of the granule will call for synthesis of novel superhelices. These can be readily synthesized by allowing the amorphous lamella to fill vacant spaces between the growing superhelices. When sufficient space is available a novel superhelix will be made to grow by induced fit with the neighboring tetragonal organization. Debranching enzymes remain required at the surface to prevent glycogen synthesis and allow the trimming of the amorphous lamellae. The induced fit hypothesis for starch growth only requires the understanding of amylopectin cluster synthesis as proposed in our two dimensional model. Understanding how the first turn of the superhelices are generated will require further insight as to the priming events occurring at the granule core.Figure 3A Superhelical Model for the Three Dimensional Organization of Starch(A) The superhelical three dimensional organization of a section of the starch granule (based onOostergetel and van Bruggen 1993xOostergetel, G.T. and van Bruggen, E.F.J. Carbohydr. Polym. 1993; 21: 7–12Crossref | Scopus (138)See all ReferencesOostergetel and van Bruggen 1993). The top of the figure corresponds to the granules surface. The shaded areas correspond to the amorphous lamellae of the amylopectin molecules.(B) An enlargement of a single turn of the superhelix to display the double helices of the crystal lamellae. The shaded section would have overall structures similar to those shown for the amorphous lamellae in Figure 1Figure 1. Each superhelix is interlocked to neighboring superhelices to generate a tetragonal organization. We propose that vacant spaces are filled with amorphous material until sufficient room is available to yield a novel superhelix.View Large Image | View Hi-Res Image | Download PowerPoint Slide

Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds

By comparing glass transition temperatures, Tg, determined by differential scanning calorimetry (midpoint of heat capacity step at 3 °C.mn−1) on powders of varying water contents for different polysaccharides, the influence of molecular weight, degree of branching and (1–4) vs (1–6) glycosidic linkage ratio upon the depression of Tg is illustrated, thus extending results of former studies. Due to both of the doubts concerning the heat capacity change of water at its glass transition, when dispersed in such media, and limitations of second-order entropy-based derivations, the effect of water plasticization is described by the Couchmans correlation in its degenerated form, which is similar to the Gordon-Taylor formulation. Strong enthalpy relaxation effects are observed following aging treatments at temperatures below, and even far below Tg. This makes it necessary to erase the history of moisture-conditioned samples and, thus, only the second DSC scan results are presented. As expected, linear chains appear to favor chain-chain interactions and induce partial crystallinity; branched molecules display lower Tg values, due to chain end effects, as well as flexibility of branching points. The three dihedrals present in α(1–6) linkages seem to depress Tg in a similar fashion to internal plasticization. The case of a linear α(1–4) amylose chain bearing (1–6) grafted fructoses is examined as a first step towards tailored structures, designed to optimize mechanical properties and internal plasticization (as for chemically modified polysaccharides) and inhibit recrystallization. The extension to ciliated structures (sparse brushes) is proposed as a target for biosynthesis optimization.

Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

Abstract Highly crystalline samples were prepared by complexation of five amylose fractions (number average degrees of polymerization (DP) 20, 30, 40, 80 and 900) with three fatty acids. Crystallization was performed in water-DMSO mixture at 90 °C. The yields of crystallization increased with increasing amylose chain lengths. Moreover, DP20 amylose never precipitated whatever fatty acid was used. All complexes presented similar diffraction diagrams characteristic of the Vh amylose complex structure with narrow peaks. Broader diffraction bands for the DP30-C16 complex indicated smaller crystal domains in the latter case. The melting temperatures of these different complexes increased with amylose chain length; this result suggests a crystallite size dependence on amylose chain length.

Physico-chemical characterisation of sago starch

The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 μm. Proximate composition studies showed that the moisture content in the sago samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sago starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41×106 to 2.23×106 while for amylopectin it was in the range of 6.70×106 to 9.23×106. The gelatinisation temperature for the sago starches studied varied between 69.4°C and 70.1°C. The exponent ‘a’ in the Mark–Houwink equation and the exponent ‘α’ in the equation Rg=kMα was found to be 0.80 and 0.58, respectively for amylose separated from sago starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached.

Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

The digestion of freeze-dried green banana flour in the upper gut was studied by an intubation technique in six healthy subjects over a 14 h period. Of alpha-glucans ingested, 83.7% reached the terminal ileum but were almost totally fermented in the colon. Structural study of the resistant fraction showed that a small part of the alpha-glucans which escaped digestion in the small intestine was composed of oligosaccharides from starch hydrolysis, whereas the rest was insoluble starch in granule form with physical characteristics similar to those of raw banana starch. Passage through the small intestine altered granule structure by increasing susceptibility to further alpha-amylase hydrolysis. Compared with resistant starch values in vivo, those obtained with the in vitro methods tested were inadequate to estimate the whole fraction of starch reaching the terminal ileum.

Amylose is synthesized in vitro by extension of and cleavage from amylopectin.

Amylose synthesis was obtained in vitro from purified Chlamydomonas reinhardtii starch granules. Labeling experiments clearly indicate that initially the major granule-bound starch synthase extends glucans available on amylopectin. Amylose synthesis occurs thereafter at rates approaching or exceeding those of net polysaccharide synthesis. Although these results suggested that amylose originates from cleavage of a pre-existing external amylopectin chain, such transfer of chains from amylopectin to amylose was directly evidenced from pulse-chase experiments. The structure of the in vitro synthesized amylose could not be distinguished from in vivo synthesized amylose by a variety of methods. Moreover high molecular mass branched amylose synthesis preceded that of the low molecular mass, suggesting that chain termination occurs consequently to glucan cleavage. Short pulses of synthesis followed by incubation in buffer with or without ADP-Glc prove that transfer requires the presence of the glucosyl-nucleotide. Taken together, these observations make a compelling case for amylopectin acting as the in vivoprimer for amylose synthesis. They further prove that extension is followed by cleavage. A model is presented that can explain the major features of amylose synthesis in plants. The consequences of intensive amylose synthesis on the crystal organization of amylopectin are reported through wide angle x-ray analysis of the in vitrosynthesized polysaccharides.

Effects of grinding processes on enzymatic degradation of wheat straw.

The effectiveness of wheat straw fine to ultra-fine grindings at pilot scale was studied. The produced powders were characterised by their particle-size distribution (laser diffraction), crystallinity (WAXS) and enzymatic degradability (Trichoderma reesei enzymatic cocktail). A large range of wheat-straw powders was produced: from coarse (median particle size ∼800 μm) to fine particles (∼50 μm) using sieve-based grindings, then ultra-fine particles ∼20 μm by jet milling and ∼10 μm by ball milling. The wheat straw degradability was enhanced by the decrease of particle size until a limit: ∼100 μm, up to 36% total carbohydrate and 40% glucose hydrolysis yields. Ball milling samples overcame this limit up to 46% total carbohydrate and 72% glucose yields as a consequence of cellulose crystallinity reduction (from 22% to 13%). Ball milling appeared to be an effective pretreatment with similar glucose yield and superior carbohydrate yield compared to steam explosion pretreatment.

Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids

Comprehensive modelling of a fatty acid molecule inside a VH amylose helix is described. In a first step, the docking of an acetic acid molecule near the helix entry was performed. The low energy solutions were propagated by an iterative procedure involving the sequential addition of single CH2 groups up to a C12 fatty acid followed by energy minimizations. The main result is the superposition of the aliphatic and the helix axes. For the low-energy complexes, the mean plane of the aliphatic carbons has three potential orientations. In each, the aliphatic hydrogens point towards the less crowded regions near the glycosidic oxygens of the amylose. The close packing is due to the related symmetries of both the helix and aliphatic chain. In a second step, the relative roles of the aliphatic part and the polar group were studied separately. For the aliphatic chain, a map based on the two major internal parameters (translation and rotation) along the helix axis shows that the isolated docking solutions are related by a combination of a 60 degrees (360 degrees/6) rotation and a translation of p/6 (p = 0.804 nm corresponds to the pitch of Vhydrate amylose). The H5 glucopyranose atoms participate in close contacts and are responsible for steric conflicts in structures intermediate to the stable docking solutions. The four possible low-energy arrangements of the carboxylic group were added to the calculated amylose/aliphatic structures. Two stable conformations of the total fatty acid molecule were determined. For both stable solutions, the polar group is located near the entrance of the helix cavity.(ABSTRACT TRUNCATED AT 250 WORDS)