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Fabrication of doughnut-shaped particles from spheroidal paramylon granules of Euglena gracilis using acetylation
Motonari Shibakami1, Mitsugu Sohma2, Masahiro Hayashi3
1Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Central 5th, 1-1-1 Higashi, Tsukuba, Ibaraki 305-8565, Japan.
Abstract:
An anhydrous type of paramylon, the micro-sized granular storage carbohydrate (β-1,3-glucan) of Euglena, was transformed from a spheroidal to a doughnut-like shape by acetylation. Fourier transform infrared spectroscopic measurements suggested that the doughnut formation is due to removal of accessible regions of paramylon particles by acetylation of glucans. A time-course observation of the paramylon granules during acetylation by using field emission scanning electron microscopy revealed that the doughnut-making process begins with the removal of an outer membrane of the granule and that the central region of the granules is preferentially removed with the survival of a thick rim part to give the doughnut-like particles.
