Isolation and characterization of Mexican jackfruit (Artocarpus heterophyllus L) seeds starch in two mature stages

Starch was isolated from jackfruit (Artocarpus heterophyllus L) seeds grown in México at different stages of fruit maturity and ripeness. Seeds represent about 8–15% from the fruit that can weigh around 2–36 kg. Proximate composition of seeds showed a high protein content (ca. 22%). Starch yield was 14% with a purity of 81% in both ripeness stages and AM content was lower (12.27%) than other non‐common starch sources. The starch granules in physiological mature (PM) and consumption ripeness (CR) jackfruit showed birefringence with diverse shapes such as semi‐oval or bell shapes. The size of starch granules for PM ranged between 3 and 9.5 µm and for CR between 3 and 12 µm. A‐type XRD pattern was similar to cereal starches. PM starch had higher peak viscosity than CR, but CR did not show breakdown; both starches presented setback during cooling. Thermal properties of gelatinization and retrogradation in PM and CR starches were similar. Characterization performed on this non‐common starch showed that it could be an alternative to use in food systems.     

Chemoenzymatic Synthesis of Glycopeptides to Explore the Role of Mucin 1 Glycosylation in Cell Adhesion

Post-translational modifications affect protein biology under physiological and pathological conditions. Efficient methods for the preparation of peptides and proteins carrying defined, homogeneous modifications are fundamental tools for investigating these functions. In the case of mucin 1 (MUC1), an altered glycosylation pattern is observed in carcinogenesis. To better understand the role of MUC1 glycosylation in the interactions and adhesion of cancer cells, we prepared a panel of homogeneously O-glycosylated MUC1 peptides by using a quantitative chemoenzymatic approach. Cell-adhesion experiments with MCF-7 cancer cells on surfaces carrying up to six differently glycosylated MUC1 peptides demonstrated that different glycans have a significant impact on adhesion. This finding suggests a distinct role for MUC1 glycosylation patterns in cancer cell migration and/or invasion. To decipher the molecular mechanism for the observed adhesion, we investigated the conformation of the glycosylated MUC1 peptides by NMR spectroscopy. These experiments revealed only minor differences in peptide structure, therefore clearly relating the adhesion behaviour to the type and number of glycans linked to MUC1.     

Oxidized banana starch–polyvinyl alcohol film: Partial characterization

Composites of polyvinyl alcohol, native banana starch, oxidized banana starch using glycerol like plasticizer, were studied by mechanical tests (MT), scanning electronic microscopy (SEM), differential scanning calorimetry (DSC) and solubility in water. The oxidized banana starch showed higher level of carboxyl groups than of carbonyl groups. Composites of native banana starch/polyvinyl alcohol and oxidized banana starch/polyvinyl alcohol showed irregularities, indicating incomplete dispersion of the polymers. However, the film elaborated with the blend oxidized banana starch/polyvinyl alcohol showed the highest mechanical properties and the melting temperature of the first transition, as well as the lowest water vapor permeability, indicating higher interaction between both polymers. The composite oxidized banana starch/polyvinyl alcohol showed higher water solubility than the one of its counterpart with native banana starch at 25°C, and similar values were obtained for both films at 60°C. The oxidation of banana starch in order to elaborate a film blended with polyvinyl alcohol improved some mechanical and barrier properties, and this composite could be used for specific applications in the packing of food.