Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough
Abstract During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is still a challenge because it requires both high res...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-08-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-39797-w |
| _version_ | 1797576675628679168 |
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| author | Nanci Castanha Sylvain Challois David Grenier Patricia Le-Bail Laurence Dubreil Tiphaine Lucas |
| author_facet | Nanci Castanha Sylvain Challois David Grenier Patricia Le-Bail Laurence Dubreil Tiphaine Lucas |
| author_sort | Nanci Castanha |
| collection | DOAJ |
| description | Abstract During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is still a challenge because it requires both high resolutions and 3D depth imaging. The originality of the present work lies in the use of label-free non-destructive multiphoton microscopy (NLOM) to image the 3D structure of GCWs, shedding light on their behavior and organization in wheat bread dough. We demonstrated that second and third harmonic generation (SHG, THG) allow imaging, respectively, of starch granules and interfaces in bread dough, while the gluten matrix was detected via two-photon excitation fluorescence (TPEF). Last, a distinction between the gluten network and starch granules was achieved using gluten endogenous fluorescence (EF) imaging, while the position, size, and 3D orientation of starch granules in GCWs were determined from harmonic imaging, made possible by the acquisition of backward and forward SHG with linear polarization. These innovative experiments highlight the strengths of NLOM for a label-free characterization of bread dough microstructure for the first time, in order to understand the role of starch granules in dough stabilization. |
| first_indexed | 2024-03-10T21:56:12Z |
| format | Article |
| id | doaj.art-1b80c53443d4498faf1698592da3fec7 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-03-10T21:56:12Z |
| publishDate | 2023-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-1b80c53443d4498faf1698592da3fec72023-11-19T13:06:48ZengNature PortfolioScientific Reports2045-23222023-08-0113111610.1038/s41598-023-39797-wMultiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread doughNanci Castanha0Sylvain Challois1David Grenier2Patricia Le-Bail3Laurence Dubreil4Tiphaine Lucas5INRAE, UR OPAALEINRAE, UR OPAALEINRAE, UR OPAALEINRAE, UR1268 Biopolymers Interactions AssembliesONIRIS, INRAE, APEX PAnTherINRAE, UR OPAALEAbstract During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is still a challenge because it requires both high resolutions and 3D depth imaging. The originality of the present work lies in the use of label-free non-destructive multiphoton microscopy (NLOM) to image the 3D structure of GCWs, shedding light on their behavior and organization in wheat bread dough. We demonstrated that second and third harmonic generation (SHG, THG) allow imaging, respectively, of starch granules and interfaces in bread dough, while the gluten matrix was detected via two-photon excitation fluorescence (TPEF). Last, a distinction between the gluten network and starch granules was achieved using gluten endogenous fluorescence (EF) imaging, while the position, size, and 3D orientation of starch granules in GCWs were determined from harmonic imaging, made possible by the acquisition of backward and forward SHG with linear polarization. These innovative experiments highlight the strengths of NLOM for a label-free characterization of bread dough microstructure for the first time, in order to understand the role of starch granules in dough stabilization.https://doi.org/10.1038/s41598-023-39797-w |
| spellingShingle | Nanci Castanha Sylvain Challois David Grenier Patricia Le-Bail Laurence Dubreil Tiphaine Lucas Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough Scientific Reports |
| title | Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough |
| title_full | Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough |
| title_fullStr | Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough |
| title_full_unstemmed | Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough |
| title_short | Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough |
| title_sort | multiphoton microscopy is a nondestructive label free approach to investigate the 3d structure of gas cell walls in bread dough |
| url | https://doi.org/10.1038/s41598-023-39797-w |
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