Summary
Tricin 5,7‐dihydroxy‐2‐(4‐hydroxy‐3,5‐dimethoxyphenyl)‐4H‐chromen‐4‐one, a flavone, was recently established as an authentic monomer in grass lignification that likely functions as a ...nucleation site. It is linked onto lignin as an aryl alkyl ether by radical coupling with monolignols or their acylated analogs. However, the level of tricin that incorporates into lignin remains unclear. Herein, three lignin characterization methods: acidolysis; thioacidolysis; and derivatization followed by reductive cleavage; were applied to quantitatively assess the amount of lignin‐integrated tricin. Their efficiencies at cleaving the tricin‐(4′–O–β)‐ether bonds and the degradation of tricin under the corresponding reaction conditions were evaluated. A hexadeuterated tricin analog was synthesized as an internal standard for accurate quantitation purposes. Thioacidolysis proved to be the most efficient method, liberating more than 91% of the tricin with little degradation. A survey of different seed‐plant species for the occurrence and content of tricin showed that it is widely distributed in the lignin from species in the family Poaceae (order Poales). Tricin occurs at low levels in some commelinid monocotyledon families outside the Poaceae, such as the Arecaceae (the palms, order Arecales) and Bromeliaceae (Poales), and the non‐commelinid monocotyledon family Orchidaceae (Orchidales). One eudicotyledon was found to have tricin (Medicago sativa, Fabaceae). The content of lignin‐integrated tricin is much higher than the extractable tricin level in all cases. Lignins, including waste lignin streams from biomass processing, could therefore provide a large and alternative source of this valuable flavone, reducing the costs, and encouraging studies into its application beyond its current roles.
Significance Statement
Tricin, a flavone with human health benefits, is covalently linked to lignin in monocots. Here we developed a chemical degradative method to quantify lignin‐integrated tricin. If methods to economically cleave tricin from lignin are developed, waste lignin streams from biomass processing could be used as an alternative source of tricin.
This study aimed to determine the relative processing cost associated with comprehension of an unfamiliar native accent under adverse listening conditions. Two sentence verification experiments were ...conducted in which listeners heard sentences at various signal-to-noise ratios. In Experiment 1, these sentences were spoken in a familiar or an unfamiliar native accent or in two familiar native accents. In Experiment 2, they were spoken in a familiar or unfamiliar native accent or in a nonnative accent. The results indicated that the differences between the native accents influenced the speed of language processing under adverse listening conditions and that this processing speed was modulated by the relative familiarity of the listener with the native accent. Furthermore, the results showed that the processing cost associated with the nonnative accent was larger than for the unfamiliar native accent.
The cell walls of leaf base tissues of the Canary Island date palm (Phoenix canariensis) contain lignins with the most complex compositions described to date. The lignin composition varies by tissue ...region and is derived from traditional monolignols (ML) along with an unprecedented range of ML conjugates: ML-acetate, ML-benzoate, ML-p-hydroxybenzoate, ML-vanillate, ML-p-coumarate, and ML-ferulate. The specific functions of such complex lignin compositions are unknown. However, the distribution of the ML conjugates varies depending on the tissue region, indicating that they may play specific roles in the cell walls of these tissues and/or in the plant's defense system.
We describe preparations of plant cell walls and polysaccharides obtained from plant cell walls that are added to food products for two purposes: as modifiers of food texture and/or as dietary fibres ...with potential health benefits. Although a number of different types of plant cell walls occur, only some are presently exploited. Commercial 'fibre preparations' range from those containing mostly primary walls to those containing mostly lignified secondary walls from which much of the lignin and non-cellulosic polysaccharides have been removed. Preparations of cell-wall polysaccharides are obtained from the following sources: cellulose mostly from secondary walls of cotton and wood, pectin from primary walls of dicotyledons, and (1rightward arrow3),(1rightward arrow4)-β-glucans and arabinoxylans from primary walls of cereal grains. Preparations of galactomannans, xyloglucans and the pectic polysaccharide rhamnogalacturonan I are obtained from non-lignified secondary walls of certain leguminous seeds. The compositions, functionalities, uses and possible health benefits of these different preparations are discussed.
There is a paucity of information regarding development of fruit tissue microstructure and changes in the cell walls during fruit growth, and how these developmental processes differ between ...cultivars with contrasting softening behaviour. In this study we compare two apple cultivars that show different softening rates during fruit development and ripening. We investigate whether these different softening behaviours manifest themselves late during ethylene-induced softening in the ripening phase, or early during fruit expansion and maturation.
'Scifresh' (slow softening) and 'Royal Gala' (rapid softening) apples show differences in cortical microstructure and cell adhesion as early as the cell expansion phase. 'Scifresh' apples showed reduced loss of firmness and greater dry matter accumulation compared with 'Royal Gala' during early fruit development, suggesting differences in resource allocation that influence tissue structural properties. Tricellular junctions in 'Scifresh' were rich in highly-esterified pectin, contributing to stronger cell adhesion and an increased resistance to the development of large airspaces during cell expansion. Consequently, mature fruit of 'Scifresh' showed larger, more angular shaped cells than 'Royal Gala', with less airspaces and denser tissue. Stronger cell adhesion in ripe 'Scifresh' resulted in tissue fracture by cell rupture rather than by cell-to-cell-separation as seen in 'Royal Gala'. CDTA-soluble pectin differed in both cultivars during development, implicating its involvement in cell adhesion. Low pectin methylesterase activity during early stages of fruit development coupled with the lack of immuno-detectable PG was associated with increased cell adhesion in 'Scifresh'.
Our results indicate that cell wall structures leading to differences in softening rates of apple fruit develop early during fruit growth and well before the induction of the ripening process.
Tilted stems of softwoods form compression wood (CW) and opposite wood (OW) on their lower and upper sides, respectively. More is known about the most severe form of CW, severe CW (SCW), but mild CWs ...(MCWs) also occur widely. Two grades of MCWs, MCW1 and MCW2, as well as SCW and OW were identified in the stems of radiata pine (Pinus radiata) that had been slightly tilted. The four wood types were identified by the distribution of lignin in the tracheid walls determined by fluorescence microscopy. A solution of the fluorescent dye acridine orange (AO) (0.02% at pH 6 or 7) was shown to metachromatically stain the tracheid walls and can also be used to determine lignin distribution. The lignified walls fluoresced orange to yellow depending on the lignin concentration. Microscopically well-characterized discs (0.5 mm diameter) of the wood types were used to determine lignin concentrations and lignin monomer compositions using the acetyl bromide method and thioacidolysis, respectively. Lignin concentration and the proportion of p-hydroxyphenyl units (H-units) relative to guaiacyl (G-units) increased with CW severity, with <1% H-units in OW and up to 14% in SCW. Lignin H-units can be used as a marker for CW and CW severity. Similar discs were also examined by Raman and FTIR micro-spectroscopies coupled with principal component analysis (PCA) to determine if these techniques can be used to differentiate the four different wood types. Both techniques were able to do this, particularly Raman micro-spectroscopy.
•Small samples of compression woods (2 mild and severe) and opposite wood examined.•Wood types identified microscopically based on lignin distribution in tracheid walls.•Method developed using fluorescent dye acridine orange to stain lignin.•Lignin content and proportion of H-units increases with compression wood severity.•Wood types differentiated using FTIR and Raman micro-spectroscopies.
Angiosperms represent most of the terrestrial plants and are the primary research focus for the conversion of biomass to liquid fuels and coproducts. Lignin limits our access to fibers and represents ...a large fraction of the chemical energy stored in plant cell walls. Recently, the incorporation of monolignol ferulates into lignin polymers was accomplished via the engineering of an exotic transferase into commercially relevant poplar. We report that various angiosperm species might have convergently evolved to natively produce lignins that incorporate monolignol ferulate conjugates. We show that this activity may be accomplished by a BAHD feruloyl-coenzyme A monolignol transferase,
FMT1 (AT5), in rice and its orthologs in other monocots.
Substantial differences in softening behaviour can exist between fruit even within the same species. Apple cultivars ‘Royal Gala’ and ‘Scifresh’ soften at different rates despite having a similar ...genetic background and producing similar amounts of ethylene during ripening. An examination of cell wall metabolism from the fruitlet to the ripe stages showed that in both cultivars pectin solubilisation increased during cell expansion, declined at the mature stage and then increased again during ripening. This process was much less pronounced in the slower softening ‘Scifresh’ than in ‘Royal Gala’ at every developmental stage examined, consistent with less cell separation and softening in this cultivar. Both cultivars also exhibited a progressive loss of pectic galactan and arabinan side chains during development. The cell wall content of arabinose residues was similar in both cultivars, but the galactose residue content in ‘Scifresh’ remained higher than that of ‘Royal Gala’ at every developmental stage. The higher content of cell wall galactose residue in ‘Scifresh’ cell walls correlated with a lower β-galactosidase activity and more intense immunolabelling of RG-I galactan side chains in both microscopy sections and glycan microarrays. A high cell wall galactan content has been associated with reduced cell wall porosity, which may restrict access of cell wall-modifying enzymes and thus maintain better structural integrity later in development. The data suggest that the composition and structure of the cell wall at very early development stages may influence subsequent cell wall loosening, and may even predispose the wall's ensuing properties.
Compression wood (CW) forms on the underside of tilted stems of coniferous gymnosperms and opposite wood (OW) on the upperside. The tracheid walls of these wood types differ structurally and ...chemically. Although much is known about the most severe form of CW, severe CW (SCW), mild CWs (MCWs), also occur, but less is known about them. In this study, tracheid wall structures and compositions of two grades of MCWs (1 and 2) and SCW were investigated and compared with OW in slightly tilted radiata pine (Pinus radiata) stems.
The four wood types were identified by the distribution of lignin in their tracheid walls. Only the tracheid walls of OW and MCW1 had a S3 layer and this was thin in MCW1. The tracheid walls of only SCW had a S2 layer with helical cavities in the inner region (S2i). Using immunomicroscopy, (1 → 4)-β-D-galactans and (1 → 3)-β-D-glucans were detected in the tracheid walls of all CWs, but in only trace amounts in OW. The (1 → 4)-β-D-galactans were located in the outer region of the S2 layer, whereas the (1 → 3)-β-D-glucans were in the inner S2i region. The areas and intensities of labelling increased with CW severity. The antibody for (1 → 4)-β-D-galactans was also used to identify the locations and relative amounts of these galactans in whole stem cross sections based on the formation of an insoluble dye. Areas containing the four wood types were clearly differentiated depending on colour intensity. The neutral monosaccharide compositions of the non-cellulosic polysaccharides of these wood types were determined on small, well defined discs, and showed the proportion of galactose was higher for CWs and increased with severity.
The presence of an S3 wall layer is a marker for very MCW and the presence of helical cavities in the S2 wall layer for SCW. The occurrence and proportions of (1 → 4)-β-D-galactans and (1 → 3)-β-D-glucans can be used as markers for CW and its severity. The proportions of galactose were consistent with the labelling results for (1 → 4)-β-D-galactans.
Bloom on chocolate is an unsightly surface condition resulting in a white, powdery appearance that consumers interpret as a sign of poor quality. Bloom results from incorrect processing or storage. ...Two innovative methods have been developed, and used in conjunction, to investigate the morphology and composition of bloomed chocolate.
Environmental scanning electron microscopy (ESEM) was used to image the morphology of the surface of fresh and bloomed chocolate and to observe the changes in morphology, in real time, during heating and cooling. The nodular morphology of sugar bloom was easily distinguished from the blade like crystals of fat bloom. Surface details for the fat blades indicated an extrusion mechanism during their formation on the chocolate surface.
“Cold stage” X-Ray Photoelectron Spectroscopy (XPS) was used to analyse the surface composition of fresh and bloomed samples. The carbon species present in the bloom on poorly tempered chocolate were a combination of CH
2, C–OH, O
C–OH and O–C–O groups indicating a mixture of sugar and fat bloom. Conversely the species present on bloomed, well tempered chocolate comprised only CH
2, C–OH, O
C–OH indicating the bloom was comprised of fat (from cocoa butter) and no sugar.
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