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La Cava E, Di Clemente NA, Gerbino E, Sgroppo S, Gomez-Zavaglia A. Encapsulation of lactic acid bacteria in W 1/O/W 2 emulsions stabilized by mucilage:pectin complexes. Food Res Int 2024; 180:114076. [PMID: 38395576 DOI: 10.1016/j.foodres.2024.114076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.
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Affiliation(s)
- Enzo La Cava
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Natalia A Di Clemente
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Sonia Sgroppo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
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Monteiro SS, Almeida RL, Santos NC, Pereira EM, Silva AP, Oliveira HML, Pasquali MADB. New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends. Foods 2023; 12:2494. [PMID: 37444232 DOI: 10.3390/foods12132494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant's production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.
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Affiliation(s)
- Shênia Santos Monteiro
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Raphael Lucas Almeida
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | | | - Amanda Priscila Silva
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Matheus Augusto de Bittencourt Pasquali
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
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Sun L, Li M, Zhang S, Bao Z, Lin S. Mechanism of Ser-Ala-Gly-Pro-Ala-Phe treatment with a pulsed electric field to improve ethanol-induced gastric mucosa injury in mice. Food Funct 2022; 13:6716-6725. [PMID: 35662307 DOI: 10.1039/d2fo00567k] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This paper focused on the mechanism of Ser-Ala-Gly-Pro-Ala-Phe (SAGPAF) treatment to improve gastric mucosal injury in mice. A gastric mucosa injury model induced by ethanol was established, and the superoxide dismutase (SOD) activity, malondialdehyde (MDA) content, nitric oxide (NO) content and myeloperoxidase (MPO) level were determined. We performed macroscopic and histopathological evaluation of the gastric organs. Moreover, we analyzed the mechanism of SAGPAF treatment by western blotting. Compared with the model group, the SOD activity and NO content in the medium-dose and high-dose SAGPAF groups of treated with 10 kV cm-1 field intensity were significantly increased. The MDA content and MPO level were decreased significantly. They significantly reduced the gastric mucosal injury induced by ethanol (21.17 ± 3.51% and 13.99 ± 2.00%) and the histopathological scores (3.83 ± 0.40 and 4.33 ± 0.37) (P < 0.05). Western blotting analysis showed that SAGPAF after pulsed electric field (PEF) treatment improved gastric injury by reducing protein phosphorylation. These findings provided strong evidence that PEF-treated SAGPAF enhanced the gastric mucosal barrier function by inhibiting the activation of the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-B (NF-κB) signaling pathways, reducing the ethanol-induced inflammatory response and oxidative stress.
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Affiliation(s)
- Liangzi Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Shuyu Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
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4
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Anwar M, Mros S, McConnell M, Bekhit AEDA. Effects of extraction methods on the digestibility, cytotoxicity, prebiotic potential and immunomodulatory activity of taro (Colocasia esculenta) water-soluble non-starch polysaccharide. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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5
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Dybka-Stępień K, Otlewska A, Góźdź P, Piotrowska M. The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review. Nutrients 2021; 13:nu13103354. [PMID: 34684354 PMCID: PMC8539170 DOI: 10.3390/nu13103354] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 12/13/2022] Open
Abstract
Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.
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Wang R, Zhou K, Xiong R, Yang Y, Yi R, Hu J, Liao W, Zhao X. Pretreatment with Lactobacillus fermentum XY18 Relieves Gastric Injury Induced by HCl/Ethanol in Mice via Antioxidant and Anti-Inflammatory Mechanisms. DRUG DESIGN DEVELOPMENT AND THERAPY 2021; 14:5721-5734. [PMID: 33408461 PMCID: PMC7779313 DOI: 10.2147/dddt.s280429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 12/12/2020] [Indexed: 12/11/2022]
Abstract
Aim Lactobacillus fermentum XY18 (LF-XY18) is a bacterial strain with satisfactory antioxidant properties in vitro that we previously isolated from Xinjiang yogurt. This article will explore the preventive effect of LF-XY18 on acute gastric injury and provide the basis for the innovative development and application of lactic acid bacteria (LAB). Methods Kunming mice underwent gastric injury induced by hydrochloric acid and ethanol. LF-XY18 isolated from yogurt in Xinyuan County in the Yili region of Xinjiang was subsequently administered intragastrically to mice for 2 weeks to explore the mechanism of LF-XY18 in preventing gastric injury via its antioxidant effects. Results There was decreased gastric juice volume, gastric injury area, and formation of gastric mucosal lesions in the LF-XY18 mice as compared to those in the control mice, while LF-XY18 prevented the decrease in the gastric juice pH value in mice. Compared with the gastric injury model group mice, LF-XY18 reduced the serum levels of motilin, substance P, interleukin-6, interleukin-12, tumor necrosis factor-α, and interferon-γ but increased the serum levels of somatostatin and vasoactive intestinal peptide. The activities of superoxide dismutase, glutathione peroxidase, glutathione, and nitric oxide were increased in the gastric tissue of the LF-XY18 mice compared with the control mice, but malondialdehyde activity was decreased in the LF-XY18 mice. Quantitative polymerase chain reaction analysis illustrated that in the gastric tissue of LF-XY18 mice, the messenger RNA (mRNA) expression of occludin, epidermal growth factor (EGF), EGF receptor, vascular EGF, inhibitor kappa-B-α, neuronal nitric oxide synthase, endothelial nitric oxide synthase, cuprozinc superoxide dismutase, manganese superoxide dismutase, and catalase was stronger than that in the control mice, but the mRNA expression of activated B cells (NF-κB), inducible nitric oxide synthase, and cyclooxygenase-2 was weaker than in the control mice. Conclusion These results indicate that LF-XY18 has a potential role in the prevention of gastric injury through antioxidant effects, and a high concentration (1.0 × 109 CFU/kg b.w.) of LF-XY18 has a stronger anti-gastric injury effect than a low concentration (1.0 × 108 CFU/kg b.w.).
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Affiliation(s)
- Ranran Wang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People's Republic of China
| | - Kexiang Zhou
- Gastroenterology, The Third Affiliated Hospital, Chongqing Medical University, Chongqing, People's Republic of China
| | - Rongrong Xiong
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People's Republic of China
| | - Yi Yang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People's Republic of China
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China
| | - Jing Hu
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, People's Republic of China
| | - Wei Liao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People's Republic of China
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7
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Extraction of dietary fibers from bagasse and date seed, and evaluation of their technological properties and antioxidant and prebiotic activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00774-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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Kassem IAA, Joshua Ashaolu T, Kamel R, Elkasabgy NA, Afifi SM, Farag MA. Mucilage as a functional food hydrocolloid: ongoing and potential applications in prebiotics and nutraceuticals. Food Funct 2021; 12:4738-4748. [PMID: 34100507 DOI: 10.1039/d1fo00438g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Mucilage is a soluble dietary fiber used as a food additive to give foods a firmer texture, aside from its many health benefits and pharmacological properties. It is a polysaccharide in nature, composed of large molecules of sugars and uronic acid moieties. The extraction of mucilage is achieved from a wide variety of plant parts, including rhizomes, roots, and seeds, and it has also been reported from microorganisms. In this review, the nutritional and medicinal applications of mucilage are described in the context of the different mucilage types. The current article highlights state-of-the-art valorization practices relating to mucilage and its potential novel usages in the food industry and nutraceuticals, and as a prebiotic, in addition to its nutritional and anti-nutritional values. Analysis of the prebiotic action of mucilage with respect to its structure activity relationship, as well as how it modulates gut bacteria, is presented for the first time and in the context of its known health benefits inside the colon. It is recommended that more investigations are carried out to maximize the health benefits of mucilage and ensure its safety, especially upon long-term usage.
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Affiliation(s)
- Iman A A Kassem
- Chemistry of Natural Compounds Department, National Research Centre, Dokki, Giza 12622, Egypt
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Viet Nam and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000, Viet Nam
| | - Rabab Kamel
- Pharmaceutical Technology Department, National Research Centre, Giza 12622, Egypt
| | - Nermeen A Elkasabgy
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo 11562, Egypt
| | - Sherif M Afifi
- Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City 32897, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562, Cairo, Egypt. and Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
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9
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Wang R, Sun F, Ren C, Zhai L, Xiong R, Yang Y, Yang W, Yi R, Li C, Zhao X. Hunan insect tea polyphenols provide protection against gastric injury induced by HCl/ethanol through an antioxidant mechanism in mice. Food Funct 2020; 12:747-760. [PMID: 33367402 DOI: 10.1039/d0fo02677h] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The purposes of this study were to explore the preventive and treatment effects of Hunan insect tea polyphenols (HITPs) on gastric injury in mice induced by HCl/ethanol and to investigate their molecular mechanisms of action. Both HITPs and ranitidine inhibited the formation and further deterioration of gastric mucosal lesions, reduced the secretion of gastric juice, and raised gastric juice pH compared to the control. The HITPs-H treated group had lower serum levels of motilin, substance P, and endothelin than the control group, but they had higher serum levels of vasoactive intestinal peptide and somatostatin. Mice treated with HITPs had lower serum levels of cytokines interleukin (IL)-6, IL-12, tumor necrosis factor-α (TNF-α), and interferon-γ than the control group. The activities of superoxide dismutase (SOD), nitric oxide, and glutathione peroxidase (GSH-Px) were higher in the gastric tissues of HITP-treated mice, but the malondialdehyde content was lower. Quantitative PCR analysis indicated that the mRNA expression of occludin, epidermal growth factor (EGF), EGF receptor (EGFR), vascular EGF (VEGF), inhibitor kappaB-α, cuprozinc-superoxide dismutase, manganese-superoxide dismutase, GSH-Px, neuronal nitric oxide synthase, and endothelial NOS increased significantly in the gastric tissues of HITP-treated mice. However, the activated B cell, inducible NOS, cyclooxygenase-2, TNF-α, IL-1 beta, and IL-6 mRNA expression levels in the HITPs group were lower than those in the control group. The protective effect of a high concentration (200 mg per kg bw) of HITPs on gastric injury induced by HCl/ethanol was stronger than that of a low concentration (100 mg per kg bw) of HITPs. High-performance liquid chromatography (HPLC) revealed that the HITPs contained cryptochlorogenic acid, (-)-epicatechin gallate, and isochlorogenic acid C. Taken together, our findings indicate that the HITPs played a role in the prevention of gastric damage. The antioxidant effect of the HITPs contributed to their potential value in the prevention and treatment of gastric injury. HITPs have broad prospects as biologically active substances for food development.
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Affiliation(s)
- Ranran Wang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China.
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10
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The Effect of Cladode Drying Techniques on the Prebiotic Potential and Molecular Characteristics of the Mucilage Extracted from Opuntia ficus-indica and Opuntia joconostle. Sci Pharm 2020. [DOI: 10.3390/scipharm88040043] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The dry, powdered cladodes of Opuntia ficus-indica are often-used in over-the-counter (OTC) pharmaceutical formulations. Gentle drying techniques, such as lyophilization and vacuum drying are compared with convection drying for the cladodes and also compared with another species of economic importance, Opuntia joconostle. The heteropolysaccharide purified from the mucilage extracted from the dried powders were investigated in their monosaccharide composition (HPAEC-PAD, TLC), mineral and protein content, molecular dimensions (SEC) and fermentability by probiotic bacteria (Bioscreen technique) for evaluation of the prebiotic potential of the mucilage. The heteropolysaccharide is composed of galactose, arabinose, xylose, galacturonic acid and rhamnose. O. ficus-indica includes an additional 13% of glucose coming from an α-glucan. The content of Ca (0.3%) and Mg (0.4%) is relatively low in both species; the content of protein adds up to 1.5% in O. ficus-indica but is significantly lower in O. joconostle with 0.8%. The average molecular mass Mw of the extracted mucilage ranges from 3.7 to 4.7 × 105 g∙mol−1 for both species; only the mucilage from long-time convection drying (C2) delivers a lower average Mw of 2.6 × 105 g∙mol−1, due to partial breakdown of the mucilage matrix. All tested probiotic strains utilized the mucilage to some extent; C2 being the most active, and thus confirms the prebiotic potential of cladode’s powder and its derived products. In general, the molecular dimensions and prebiotic potential are not extremely sensitive to the drying treatment, yet temperature and drying time can modify the cladode’s powder to a profile with better prebiotic characteristics.
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Wang R, Zeng X, Liu B, Yi R, Zhou X, Mu J, Zhao X. Prophylactic effect of Lactobacillus plantarum KSFY06 on HCl/ethanol-induced gastric injury in mice. Food Funct 2020; 11:2679-2692. [DOI: 10.1039/c9fo02474c] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present study was conducted to determine the prophylactic effect of Lactobacillus plantarum KSFY06 (LP-KSFY06) on HCl/ethanol-induced gastric injury in Kunming mice.
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Affiliation(s)
- Ranran Wang
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
| | - Xiaofei Zeng
- Department of Cardiothoracic Surgery
- First Affiliated Hospital of Chengdu Medical College
- Chengdu 610500
- P.R. China
| | - Bihui Liu
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
| | - Xianrong Zhou
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
| | - Jianfei Mu
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food
- Chongqing University of Education
- Chongqing 400067
- P.R. China
- Chongqing Engineering Research Center of Functional Food
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