Brain development needs sugar: the role of polysialic acid in controlling NCAM functions

2009 ◽  
Vol 390 (7) ◽  
Author(s):  
Martina Mühlenhoff ◽  
Imke Oltmann-Norden ◽  
Birgit Weinhold ◽  
Herbert Hildebrandt ◽  
Rita Gerardy-Schahn
Keyword(s):  
Neural Plasticity ◽  
Binding Capacity ◽  
Polysialic Acid ◽  
High Water ◽  
Water Binding ◽  
Neural Cell Adhesion ◽  
Key Factor ◽  
Developing Nervous System ◽  
Cell Cell

Abstract Polysialic acid (polySia) is a major regulator of cell-cell interactions in the developing nervous system and a key factor in maintaining neural plasticity. As a polyanionic molecule with high water binding capacity, polySia increases the intercellular space and creates conditions that are permissive for cellular plasticity. While the prevailing model highlights polySia as a non-specific regulator of cell-cell contacts, this review concentrates on recent studies in knockout mice indicating that a crucial function of polySia resides in controlling interactions mediated by its predominant protein carrier, the neural cell adhesion molecule NCAM.

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

scholarly journals Role of Neural Cell Adhesion Molecule and Polysialic Acid in Mouse Circadian Clock Function

1997 ◽  
Vol 17 (13) ◽  
pp. 5221-5229 ◽  
Author(s):  
Huaming Shen ◽  
Michiko Watanabe ◽  
Henry Tomasiewicz ◽  
Urs Rutishauser ◽  
Terry Magnuson ◽  
...  
Keyword(s):  
Cell Adhesion ◽  
Circadian Clock ◽  
Adhesion Molecule ◽  
Cell Adhesion Molecule ◽  
Neural Cell Adhesion Molecule ◽  
Polysialic Acid ◽  
Neural Cell ◽  
Neural Cell Adhesion

scholarly journals Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 575-580 ◽  
Author(s):  
L.M. Guardeño ◽  
J.L. Vázquez-Gutiérrez ◽  
I. Hernando ◽  
A. Quiles
Keyword(s):  
Soy Protein ◽  
Sunflower Oil ◽  
Binding Capacity ◽  
High Water ◽  
Sensory Properties ◽  
Rice Starch ◽  
Starch Degradation ◽  
Low Fat ◽  
Water Binding ◽  
Colour Parameters

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

scholarly journals Immunohistochemical localization of polysialic acid in tissue sections: differential binding to polynucleotides and DNA of a murine IgG and a human IgM monoclonal antibody.

1990 ◽  
Vol 38 (2) ◽  
pp. 209-215 ◽  
Author(s):  
M Husmann ◽  
J Roth ◽  
E A Kabat ◽  
C Weisgerber ◽  
M Frosch ◽  
...  
Keyword(s):  
Monoclonal Antibody ◽  
Capsular Polysaccharide ◽  
Polysialic Acid ◽  
Immunohistochemical Localization ◽  
Tissue Sections ◽  
Neural Cell Adhesion ◽  
Differential Binding ◽  
Group B ◽  
Unambiguous Detection

For immunolocalization of alpha(2-8)-linked polysialic acid, which forms part of the neural cell adhesion molecule (N-CAM), two monoclonal antibodies, MAb735 and IgMNOV, were employed. Both antibodies have previously been shown to bind the extremely low immunogenic capsular polysaccharide of group B meningococci, which also consists of alpha(2-8) polysialic acid, but not to other, even closely related forms of polysialic acid. Despite the identical polysaccharide specificity of these two MAb, we observed marked differences of the staining pattern in tissue sections. We showed that these differences in immunostaining were due to the crossreactivity of IgMNOV with polynucleotides and DNA. MAb735, however, was shown to react exclusively with alpha(2-8) polysialic acid. Moreover, the specificity of MAb735 proved to be unique among eleven other MAb directed against various bacterial polysaccharides, as it was the only one unreactive with polynucleotides. Thus, MAb735, the only IgG type mouse monoclonal antibody to polysialic acid thus far reported, can be considered a specific probe for the unambiguous detection of alpha(2-8) polysialic acid in tissue sections, and should therefore help to further elucidate the role of polysialic acid in developmental processes.

Axonal fasciculation and the role of polysialic acid-neural cell adhesion molecule in rat cortical neurons

2013 ◽  
Vol 91 (11) ◽  
pp. 1408-1418 ◽  
Author(s):  
Chandramohan G. Wakade ◽  
Shyamal H. Mehta ◽  
Manebu Maeda ◽  
R. Clinton Webb ◽  
Fung-Chow Chiu
Keyword(s):  
Cell Adhesion ◽  
Adhesion Molecule ◽  
Cortical Neurons ◽  
Cell Adhesion Molecule ◽  
Neural Cell Adhesion Molecule ◽  
Polysialic Acid ◽  
Neural Cell ◽  
Neural Cell Adhesion ◽  
Rat Cortical Neurons

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

scholarly journals A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2311
Author(s):  
Stefano Renzetti ◽  
Mira Theunissen ◽  
Karlijn Horrevorts
Keyword(s):  
Steric Hindrance ◽  
Binding Capacity ◽  
Moisture Sorption ◽  
Insoluble Fraction ◽  
Glass Beads ◽  
Water Binding ◽  
Chemical Mechanisms ◽  
Oat Bran ◽  
Bread Properties

This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.

Phytochemical and morphological evaluation of flowers and fruits from Epiphyllum hybrids during development

Biologia ◽  
2011 ◽  
Vol 66 (5) ◽  
Author(s):  
Oľga Erdelská ◽  
Florian Stintzing
Keyword(s):  
Binding Capacity ◽  
High Water ◽  
Fruit Pulp ◽  
Main Attention ◽  
Bioactive Substances ◽  
Interesting Phenomenon ◽  
Water Binding ◽  
Pigment Analysis ◽  
Morphological Evaluation ◽  
First Time

AbstractAnatomical analysis of the red-purple fruit of the Epiphyllum hybrid with red flowers in the course of its development was performed. Main attention was directed towards the special origin of the fruit pulp tissues by fusion of differentiated ovule funiculi cells. This interesting phenomenon in combination with accumulation of mucilage with a high water binding capacity in fruit pulp may prevent the premature dehydratation of fruits and prolong their exploitability. Thorough pigment analysis in the peel and fruit juice from Epiphyllum fruits and Epiphyllum flowers is reported for the first time. While the total betalain content of fruit was comparable with that of some Opuntia and Hylocereus clones, pigment pattern of Epiphyllum flowers may aid in differentiation of hybrids similar to previous reports on Opuntia and Hylocereus fruits. Overall, the results appear to be promising to extend investigations on Epiphyllum both from a botanical view but also with respect to their bioactive substances.

Pectins from the albedo of immature lemon fruitlets have high water binding capacity

2004 ◽  
Vol 161 (4) ◽  
pp. 371-379 ◽  
Author(s):  
Roswitha Schröder ◽  
Christopher J. Clark ◽  
Keith Sharrock ◽  
Ian C. Hallett ◽  
Elspeth A. MacRae
Keyword(s):  
Binding Capacity ◽  
High Water ◽  
Water Binding
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