Hostname: page-component-7dd5485656-jtdwj Total loading time: 0 Render date: 2025-10-31T17:14:32.264Z Has data issue: false hasContentIssue false
  • English
  • Français

Endosperm and starch granule morphology in wild cereal relatives

Published online by Cambridge University Press:  14 May 2008

F. M. Shapter ,
R. J. Henry  and
L. S. Lee
F. M. Shapter
Affiliation:
Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, PO Box 157, Lismore, NSW, 2480 Australia
R. J. Henry*
Affiliation:
Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, PO Box 157, Lismore, NSW, 2480 Australia
L. S. Lee*
Affiliation:
Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, PO Box 157, Lismore, NSW, 2480 Australia
*
* Corresponding author. E-mail: fshapter@scu.edu.au
Get access Rights & Permissions [Opens in a new window]

Abstract

Australia's native grass species contain a diverse array of wild cereal relatives which are adapted to a broader range of environmental conditions than current commercial cereals and may contain novel alleles which have utility in commercial production systems. Characterizing the available variation in endosperm morphology is one of the first steps towards in planta manipulation of endosperm by either the introgression of novel alleles or bioengineering cereal starch and protein. The endosperm of 19 crop wild relatives (CWR) was examined using scanning electron microscopy (SEM). Mature caryopses were fixed, dehydrated, critical-point dried and then snap fractured transversely through the grain. Wild relatives exhibited similar types of starch granules to that of their respective cultivated species, though in general the wild species retained a greater proportion of the endosperm cell wall at maturity. The two species examined with no closely related cultivated species exhibited a rice-like endosperm. Wild sorghum relatives exhibited an abundance of endosperm variations described as variations in starch granule size, shape and surface morphology, and the distribution of protein bodies. This is particularly important because the grain of Sorghum bicolor has inherently low starch and protein digestibility. These variations within the wild relatives of commercial cereals may provide novel sources of genetic diversity for future grain improvement programmes.

Keywords

cerealendospermgrainprotein bodiesscanning electron microscopysorghumstarch granulewild crop relatives

Information

Type
Research Article
Information
Plant Genetic Resources , Volume 6 , Issue 2 , August 2008 , pp. 85 - 97
Copyright
Copyright © NIAB 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Baldwin, P (2001) Starch granule-associated proteins and polypeptides: a review. Starch-Starke 53: 475–503.3.0.CO;2-E>CrossRefGoogle Scholar
Benmoussa, M, Suhendra, B, Aboubacar, A and Hamaker, BR (2006) Distinctive sorghum starch granule morphologies appear to improve raw starch digestibility. Starch-Starke 58: 92–99.CrossRefGoogle Scholar
Buleon, A, Colonna, P, Planchot, V and Ball, S (1998) Starch granules: structure and biosynthesis. International Journal of Biological Macromolecules 23: 85–112.CrossRefGoogle ScholarPubMed
Bultosa, G, Hall, AN and Taylor, JRN (2002) Physico-chemical characterization of grain tef Eragrostis tef (Zucc.) Trotter starch. Starch-Starke 54: 461–468.3.0.CO;2-U>CrossRefGoogle Scholar
Burton, RA, Jenner, H, Carrangis, L, Fahy, B, Fincher, GB, Hylton, C, Laurie, DA, Parker, M, Waite, D, van Wegen, S, Verhoeven, T and Denyer, K (2002) Starch granule initiation and growth are altered in barley mutants that lack isoamylase activity. The Plant Journal 31: 97–112.CrossRefGoogle ScholarPubMed
Chandrashekar, A and Mazhar, H (1999) The biochemical basis and implications of grain strength in sorghum and maize. Journal of Cereal Science 30: 193–207.CrossRefGoogle Scholar
Chmelik, J, Krumlova, A, Budinska, M, Kruml, T, Psota, V, Bohacenko, I, Mazal, P and Vydrova, H (2001) Comparison of size characterization of barley starch granules determined by electron and optical microscopy, low angle laser light scattering and gravitational field-flow fractionation. Journal of the Institute of Brewing 107: 11–17.CrossRefGoogle Scholar
Choi, H, Kim, W and Shin, M (2004) Properties of Korean amaranth starch compared to waxy millet and waxy sorghum starches. Starch-Starke 56: 469–477.CrossRefGoogle Scholar
Da Silva, P, Oliveira, J and Rao, M (1997) The effect of granule size distribution on the rheological behavior of heated modified and unmodified maize starch dispersion. Journal of Texture Studies 28: 123–138.Google Scholar
Dang, JMC and Copeland, L (2004) Studies of the fracture surface of rice grains using environmental scanning electron microscopy. Journal of the Science of Food and Agriculture 84: 707–713.CrossRefGoogle Scholar
de Pater, S, Caspers, M, Kottenhagen, M, Meima, H, ter Stege, R and de Vetten, N (2006) Manipulation of starch granule size distribution in potato tubers by modulation of plastid division. Plant Biotechnology Journal 4: 123–134.CrossRefGoogle ScholarPubMed
Dillon, SL, Lawrence, PK, Henry, RJ, Ross, L, Price, HJ and Johnston, JS (2004) Sorghum laxiflorum and S. macrospermum, the Australian native species most closely related to the cultivated S. bicolor based on ITS1 and ndhF sequence analysis of 25 Sorghum species. Plant Systematics and Evolution 249: 233–246.CrossRefGoogle Scholar
Donald, A, Kato, K, Perry, P and Waigh, T (2001) Scattering studies of the internal structure of starch granules. Starch/Starke 53: 504–512.3.0.CO;2-5>CrossRefGoogle Scholar
Duodo, K, Nunes, A, Delgadillo, I, Parker, M, Mills, E, Belton, P and Taylor, J (2002) Effect of grain structure and cooking on Sorghum and Maize in vitro protein digestibility. Journal of Cereal Science 35: 161–174.CrossRefGoogle Scholar
Duodo, K, Taylor, J, Belton, P and Hamaker, B (2003) Factors affecting sorghum protein digestibility. Journal of Cereal Science 38: 117–131.CrossRefGoogle Scholar
Earp, C, McDonough, C and Rooney, L (2003) Microscopy of pericarp development in the caryopsis of Sorghum bicolor (L.) Moench. Journal of Cereal Science 39: 21–27.CrossRefGoogle Scholar
Fannon, J and BeMiller, J (1992) Structure of corn starch paste and granule remnants revealed by low temperature scanning electron microscopy after cryopreparation. Cereal Chemistry 69: 456–460.Google Scholar
Fannon, JE, Gray, JA, Gunawan, N, Huber, KC and BeMiller, JN (2004) Heterogeneity of starch granules and the effect of granule channelization on starch modification. Cellulose 11: 247–254.CrossRefGoogle Scholar
Gaines, CS, Raeker, MO, Tilley, M, Finney, PL, Wilson, JD, Betchel, DB, Martin, RJ, Seib, PA, Lookhart, GL and Donelson, T (2000) Associations of starch gel hardness, granule size, waxy allelic expression, thermal pasting, milling quality, and kernel texture of 12 soft wheat cultivars. Cereal Chemistry 77: 163–186.CrossRefGoogle Scholar
Hall, D and Sayre, J (1970) A scanning electron-microscopy study of starches. II. Cereal Starches. Journal of Texture Research 40: 256–266.CrossRefGoogle Scholar
Hoover, R, Sailaja, Y and Sosulski, F (1996) Characterization of starches from wild and long grain brown rice. Food Research International 29: 99–107.CrossRefGoogle Scholar
Huber, KC and BeMiller, JN (2001) Location of sites of reaction within starch granules. Cereal Chemistry 78: 173–180.CrossRefGoogle Scholar
James, MG, Denyer, K and Myers, AM (2003) Starch synthesis in the cereal endosperm. Current Opinion in Plant Biology 6: 215–222.CrossRefGoogle ScholarPubMed
Ji, Q, Oomen, RJF, Vincken, JP, Bolam, DN, Gilbert, HJ, Suurs, L and Visser, RGF (2004) Reduction of starch granule size by expression of an engineered tandem starch-binding domain in potato plants. Plant Biotechnology Journal 2: 251–260.CrossRefGoogle ScholarPubMed
Kellogg, EA (2002) Classification of the grass family. In: Mallett, K and Orchard, A (eds) Flora of Australia, vol. 43. Melbourne: ABRS/CSIRO Australia, pp. 19–36.Google Scholar
Lindeboom, N, Chang, PR and Tyler, RT (2004) Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch-Starke 56: 89–99.CrossRefGoogle Scholar
McDonough, CM, Floyd, CD, Waniska, RD and Rooney, LW (2004) Effect of accelerated aging on maize, sorghum and sorghum meal. Journal of Cereal Science 39: 351–361.CrossRefGoogle Scholar
Oria, M, Hamaker, B, Axtell, J and Huang, C (2000) A highly digestible sorghum mutant cultivar exhibits a unique folded structure of endosperm protein bodies. Proceedings of the National Academy of Science 97: 5065–5070.CrossRefGoogle ScholarPubMed
Parker, ML, Ng, A and Waldron, KW (2005) The phenolic acid and polysaccharide composition of cell walls of bran layers of mature wheat (Triticum aestivum L. cv. Avalon) grains. Journal of the Science of Food and Agriculture 85: 2539–2547.CrossRefGoogle Scholar
Peng, M, Gao, M, Abdel-Aal, E-S, Huel, P and Chibbar, R (1999) Separation and characterisation of A-type and B-type starch granules in wheat endosperm. Cereal Chemistry 76: 375–379.CrossRefGoogle Scholar
Raeker, MO, Gaines, CS, Finney, PL and Donelson, T (1998) Granule size and distribution and chemical composition of starches from 12 soft wheat cultivars. Cereal Chemistry 75: 721–728.CrossRefGoogle Scholar
Rahman, S, Li, Z, Batey, I, Cochrane, MP, Appels, R and Morell, M (2000) Genetic alteration of starch functionality in wheat. Journal of Cereal Science 31: 91–110.CrossRefGoogle Scholar
Rom, D, Shull, J, Chandrashekar, A and Kirleis, A (1992) Effects of cooking and treatment with sodium bisulfite on in vitro protein digestibility and microstructure of sorghum flour. Cereal Chemistry 69: 178–181.Google Scholar
Sandhu, K, Singh, N and Kaur, M (2004) Characteristics of the different corn types and their grain fractions: physiochemical, thermal, morphological, and rheological properties of starch. Journal of Food Engineering 64: 119–127.CrossRefGoogle Scholar
Serna-Saldivar, S and Rooney, L (1995) Structure and chemistry of sorghum and millets. In: Dendy, D (ed.) Sorghum and Millets, Chemistry and Technology. American Association of Cereal Chemists, pp. 69–124.Google Scholar
Shewry, PR and Morell, M (2001) Manipulating cereal endosperm structure, development and composition to improve end-use properties. Advances in Botanical Research Incorporating Advances in Plant Pathology 34: 165–236.Google Scholar
Shull, J, Chandrashekar, A, Kirleis, A and Ejeta, G (1990) Development of sorghum (Sorghum bicolor (L.) Moench) endosperm in varieties of varying hardness. Food Structure 9: 253–267.Google Scholar
Singh, N and Kaur, L (2004) Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size. Journal of the Science of Food and Agriculture 84: 1241–1252.CrossRefGoogle Scholar
Smith, A (2001) The biosynthesis of starch granules. Biomacromolecules 2: 335–341.CrossRefGoogle ScholarPubMed
Svihus, B, Uhlen, A and Harstad, O (2005) Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: a review. Animal Feed Science and Technology 122: 303–320.CrossRefGoogle Scholar
Tateoka, T (1962) Starch grains of endosperm in grass systematics. Botany Magazine Tokyo 75: 377–383.CrossRefGoogle Scholar
Taylor, J, Novellie, L and Liebenberg, W (1985) Protein body degradation in the starchy endosperm of germinating sorghum. Journal of Experimental Botany 36: 1287–1295.CrossRefGoogle Scholar
Tesso, T, Ejeta, G, Chandrashekar, A, Huang, CP, Tandjung, A, Lewamy, M, Axtell, JD and Hamaker, BR (2006) A novel modified endosperm texture in a mutant high-protein digestibility/high-lysine grain sorghum (Sorghum bicolor (L.) Moench). Cereal Chemistry 83: 194–201.CrossRefGoogle Scholar
Tester, R, Karkalas, J and Qi, X (2004) Starch – composition, fine structure and architecture. Journal of Cereal Science 39: 151–165.CrossRefGoogle Scholar
Tomlinson, K and Denyer, K (2003) Starch synthesis in the cereal grains. Advances in Botanical Research 40: 1–61.CrossRefGoogle Scholar
Wang, L and Wang, Y-J (2004) Application of high-intensity ultrasound and surfactants in rice starch isolation. Cereal Chemistry 81: 140–144.CrossRefGoogle Scholar
Zhang, G and Hamaker, B (1998) Low α-amylase starch digestibility of cooked sorghum flours and the effect of protein. Cereal Chemistry 75: 710–713.CrossRefGoogle Scholar