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Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [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: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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Tu J, Adhikari B, Brennan MA, Luo S, Cheng P, Bai W, Brennan CS. Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion. Food Chem 2023; 411:135426. [PMID: 36669339 DOI: 10.1016/j.foodchem.2023.135426] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. Results showed that fortification with 0.6% AAP/TFP increased the proportion of high molecular weight α-dextrin and delayed glucose diffusion from digested starch gels. Gelatinisation of sorghum starch with AAP and TFP reduced the amount of transported glucose by 34.2% and 38.7%, respectively. This reduction was related to the inhibition of AAP/TFP on α-glucosidase and the difficulty in the hydrolysis of high molecular weight maltooligosaccharides. The potential bonding of AAP/TFP to glucose transporter (SGLT1) also impeded glucose transport. The findings suggest that AAP/TFP could act as natural hypoglycaemic agents used in starch-based foods and provide a better understanding of the hypoglycaemic mechanism of mushroom polysaccharides.
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Affiliation(s)
- Juncai Tu
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Benu Adhikari
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Siyuan Luo
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Ping Cheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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Tu J, Adhikari B, Brennan MA, Cheng P, Bai W, Brennan CS. Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Liu Q, Wu J, Wang P, Lu Y, Ban X. Neutral Polysaccharides From Hohenbuehelia serotina With Hypoglycemic Effects in a Type 2 Diabetic Mouse Model. Front Pharmacol 2022; 13:883653. [PMID: 35600885 PMCID: PMC9117631 DOI: 10.3389/fphar.2022.883653] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 04/11/2022] [Indexed: 12/05/2022] Open
Abstract
Neutral polysaccharides (NHSPs) from the mushroom Hohenbueheliaserotina were purified by D301/D152 resin ion-exchange chromatography and DEAE-cellulose anion exchange chromatography. The weight-average molecular weight (MW) and number-average molecular weight (Mn) of NHSP were 1,821 and 820.55 kDa, respectively. A monosaccharide component analysis showed that NHSP was composed of glucose, galactose, and mannose in molar ratio 2.6:2.1:1.0. FT-IR and NMR (1H and HSQC) spectroscopic analyses revealed that NHSP contained mainly 1,3-linked β-D-glucose, 1,4-linked β-D-glucose, 1,6-linked β-D-mannose, 1,6-linked α-D-mannose, and 1,6-linked β-D-galactose. The thermogravimetric analysis (TGA) showed that NHSP has good thermal stability below 250°C. NHSP notably reduced the blood glucose level (hypoglycemic effect) at dose 200 mg/kg for 21 days in a type 2 diabetic mouse model. NHSP reduced the liver index significantly, suggesting that it may help prevent hepatic steatosis or hepatomegaly.
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Affiliation(s)
- Qinghong Liu
- Department of Vegetables, College of Horticulture, China Agricultural University, Beijing, China
- *Correspondence: Qinghong Liu,
| | - Jing Wu
- Institute of Laboratory Animal Sciences, Chinese Academy of Medical Sciences and Comparative Medicine Center, Peking Union Medical College, Beijing, China
| | - Peng Wang
- Department of Vegetables, College of Horticulture, China Agricultural University, Beijing, China
| | - Yuxiao Lu
- Department of Environmental and Chemical Engineering, Tangshan College, Tangshan, China
| | - Xinhe Ban
- Zhumadian Academy of Agricultural Sciences, Zhumadian, China
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Tu J, Brennan MA, Hui X, Wang R, Peressini D, Bai W, Cheng P, Brennan CS. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Juncai Tu
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | | | - Weidong Bai
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Ping Cheng
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Charles Stephen Brennan
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
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Zhou R, Wang Y, Wang Z, Liu K, Wang Q, Bao H. Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch. Int J Biol Macromol 2021; 191:1105-1113. [PMID: 34560153 DOI: 10.1016/j.ijbiomac.2021.09.110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 09/16/2021] [Indexed: 12/30/2022]
Abstract
Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.
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Affiliation(s)
- Rui Zhou
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Yijun Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Zaixu Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Ke Liu
- Hubei Key Laboratory of Low Dimensional Optoelectronic Material and Devices, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Qi Wang
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, Ontario N1G 5C9, Canada
| | - Honghui Bao
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China.
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Liu E, Ji Y, Zhang F, Liu B, Meng X. Review on Auricularia auricula-judae as a Functional Food: Growth, Chemical Composition, and Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1739-1750. [PMID: 33543932 DOI: 10.1021/acs.jafc.0c05934] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Although the application of Auricularia auricula-judae (AAJ) for health purposes has a long tradition in Asia, there is a lack of research on the functional nutrition of AAJ; the current research focused on polysaccharides has been too unitary compared to other mushrooms in recent years. Identification, extraction, and large-scale production of biologically active substances have emerged as critical determinants that determine AAJ becoming a functional food. AAJ is being treated in a restrained manner, despite having significant potential as a drug or a source of pure bioactive substances. Functional ingredients of mushrooms and AAJ have emerged as a new impetus for researchers interested in developing functional foods. This review presents an overview of current studies relevant to nutrition and the application of AAJ. The physiological conditions of AAJ and the corresponding functional ingredients beneficial to human health are reviewed to better understand the function and mechanisms of different nutrient contents. Relevant methods for evaluating the efficiency of extraction are also summarized. Finally, current limitations and the future scope for functional ingredients of AAJ are identified and discussed.
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Affiliation(s)
- Enchao Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Yuan Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
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Tu J, Brennan M, Brennan C. An insight into the mechanism of interactions between mushroom polysaccharides and starch. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.07.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Perera N, Yang FL, Chiu HW, Hsieh CY, Li LH, Zhang YL, Hua KF, Wu SH. Phagocytosis enhancement, endotoxin tolerance, and signal mechanisms of immunologically active glucuronoxylomannan from Auricularia auricula-judae. Int J Biol Macromol 2020; 165:495-505. [PMID: 32991903 DOI: 10.1016/j.ijbiomac.2020.09.171] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/18/2020] [Accepted: 09/20/2020] [Indexed: 12/12/2022]
Abstract
Glucuronoxylomannan (AAPS) from the edible wood ear mushroom Auricularia auricula-judae has been demonstrated to exhibit immunostimulatory properties through its binding to TLR4. However, the mechanisms of immune modulation by AAPS in mammalian cells remains unclear. In the present study, we demonstrated that AAPS induced immunostimulatory effects were regulated by reactive oxygen species, mitogen-activated protein kinases, protein kinase C-α and NF-κB. AAPS remarkably increased the phagocytosis and bactericidal activity of macrophages. In lipopolysaccharide-activated macrophages, AAPS induced endotoxin tolerance like effect characterized by the downregulation of nitric oxide, interleukin-6 and TNF-α via the downregulation of NF-κB activation. Our findings provide firm scientific evidences for the immunoenhancing properties of wood ear mushroom, and the potential of AAPS to be strong candidates for the development of new carbohydrate-based nutraceutical supplements in the management of immunity related disorders in the future.
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Affiliation(s)
- Namal Perera
- Institute of Biological Chemistry, Academia Sinica, Taipei, Taiwan; Chemical Biology and Molecular Biophysics Program, Taiwan International Graduate Program, Academia Sinica, Taipei, Taiwan; Department of Chemistry, National Tsing-Hua University, Hsinchu, Taiwan; Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Sri Lanka
| | - Feng-Ling Yang
- Institute of Biological Chemistry, Academia Sinica, Taipei, Taiwan
| | - Hsiao-Wen Chiu
- Department of Biotechnology and Animal Science, National Ilan University, Ilan, Taiwan
| | - Chih-Yu Hsieh
- Department of Biotechnology and Animal Science, National Ilan University, Ilan, Taiwan
| | - Lan-Hui Li
- Department of Laboratory Medicine, Linsen, Chinese Medicine and Kunming Branch, Taipei City Hospital, Taipei, Taiwan; Department of Pathology, Tri-Service General Hospital, National Defence Medical Centre, Taipei, Taiwan
| | - Yan-Long Zhang
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Sciences, Heilongjiang University, Harbin, China.
| | - Kuo-Feng Hua
- Department of Biotechnology and Animal Science, National Ilan University, Ilan, Taiwan; Department of Pathology, Tri-Service General Hospital, National Defence Medical Centre, Taipei, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan.
| | - Shih-Hsiung Wu
- Institute of Biological Chemistry, Academia Sinica, Taipei, Taiwan.
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Purification and structural characterization of polysaccharides isolated from Auricularia cornea var. Li. Carbohydr Polym 2020; 230:115680. [DOI: 10.1016/j.carbpol.2019.115680] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/07/2019] [Accepted: 11/25/2019] [Indexed: 01/08/2023]
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