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Peilin C, Xuke S, Xiaozhou H, Min Z, Juanjuan G. Recent advance of physicochemical, structural properties, potential health benefits and application of bioactive macromolecules from Porphyra haitanensis: A review. Int J Biol Macromol 2024:135497. [PMID: 39260651 DOI: 10.1016/j.ijbiomac.2024.135497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 09/04/2024] [Accepted: 09/07/2024] [Indexed: 09/13/2024]
Abstract
Porphyra haitanensis (P. haitanensis) belongs to the class Rhodophyta and the family Bangiaceae, which is a unique artificially cultivated seaweed in China, especially in the coastal areas of Fujian and Zhejiang province. P. haitanensis is rich in amino acids, mineral elements, proteins, polysaccharides, and trace elements, with proteins and polysaccharides being the main components. P. haitanensis proteins and polysaccharides have variety of biological activities, including antioxidant, anticancer, immunomodulatory, anti-allergic and anti-aging activities, among others. This review introduced and summarized the preparation, isolation and purification, phytochemistry and structural properties, and biological activities of P. haitanensis proteins and polysaccharide, as well as their biomedical and food applications. Furthermore, a thorough analysis of the current trends and perspectives on P. haitanensis bioactive macromolecules were highlighted and prospected. Hopefully, this review can provide a useful reference value for the development and application of P. haitanensis bioactive macromolecules in the field of biomedical and food in the future.
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Affiliation(s)
- Chen Peilin
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Shang Xuke
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Huang Xiaozhou
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Zhang Min
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Guo Juanjuan
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China.
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Sun M, Zhang Y, Gao W, He Y, Wang Y, Sun Y, Kuang H. Polysaccharides from Porphyra haitanensis: A Review of Their Extraction, Modification, Structures, and Bioactivities. Molecules 2024; 29:3105. [PMID: 38999057 PMCID: PMC11243187 DOI: 10.3390/molecules29133105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 06/23/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Porphyra haitanensis (P. haitanensis), an important food source for coastal residents in China, has a long history of medicinal and edible value. P. haitanensis polysaccharides are some of the main active ingredients in P. haitanensis. It is worth noting that P. haitanensis polysaccharides have a surprising and satisfactory biological activity, which explains the various benefits of P. haitanensis to human health, such as anti-oxidation, immune regulation, anti-allergy, and anticancer properties. Hence, a systematic review aimed at comprehensively summarizing the recent research advances in P. haitanensis polysaccharides is necessary for promoting their better understanding. In this review, we systematically and comprehensively summarize the research progress on the extraction, purification, structural characterization, modification, and biological activity of P. haitanensis polysaccharides and address the shortcomings of the published research and suggest area of focus for future research, providing a new reference for the exploitation of polysaccharides from P. haitanensis in the fields of medicine and functional foods.
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Affiliation(s)
| | | | | | | | | | - Yanping Sun
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China; (M.S.); (Y.Z.); (W.G.); (Y.H.); (Y.W.)
| | - Haixue Kuang
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China; (M.S.); (Y.Z.); (W.G.); (Y.H.); (Y.W.)
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Pereira DT, García-García P, Korbee N, Vega J, Señoráns FJ, Figueroa FL. Optimizing the Extraction of Bioactive Compounds from Porphyra linearis (Rhodophyta): Evaluating Alkaline and Enzymatic Hydrolysis for Nutraceutical Applications. Mar Drugs 2024; 22:284. [PMID: 38921595 PMCID: PMC11204741 DOI: 10.3390/md22060284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/27/2024] Open
Abstract
Porphyra sensu lato is one of the most economically significant and widely cultured and consumed algae in the world. Porphyra species present excellent nutraceutic properties due to their bioactive compounds (BACs). This research aimed to find the most efficient aqueous extraction method for BACs by examining alkaline and enzymatic hydrolysis. Alkaline hydrolysis with 2.5% sodium carbonate (SC) and at 80 °C proved optimal for extracting all BACs (phycobiliproteins, soluble proteins, polyphenols, and carbohydrates) except mycosporine-like amino acids (MAAs), which were best extracted with water only, and at 80 °C. Enzymatic hydrolysis, particularly with the 'Miura' enzymatic cocktail (cellulase, xylanase, glycoside hydrolase, and β-glucanase), showed superior results in extracting phycoerythrin (PE), phycocyanin (PC), soluble proteins, and carbohydrates, with increases of approximately 195%, 510%, 890%, and 65%, respectively, compared to the best alkaline hydrolysis extraction (2.5% SC and 80 °C). Phenolic content analysis showed no significant difference between the 'Miura' cocktail and 2.5% SC treatments. Antioxidant activity was higher in samples from alkaline hydrolysis, while extraction of MAAs showed no significant difference between water-only and 'Miura' treatments. The study concludes that enzymatic hydrolysis improves the efficiency of BACs extraction in P. linearis, highlighting its potential for the nutraceutical industry, and especially with respect to MAAs for topical and oral UV-photoprotectors.
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Affiliation(s)
- Débora Tomazi Pereira
- Experimental Center Grice Hutchinson, Institute of Blue Biotechnology and Development (IBYDA), University of Malaga, Lomas de San Julián, 2, 29004 Malaga, Spain; (D.T.P.); (N.K.); (J.V.)
| | - Paz García-García
- Group of Bioactive Extracts and Healthy Lipids, Faculty of Sciences, Cantoblanco Campus, 28049 Madrid, Spain; (P.G.-G.); (F.J.S.)
| | - Nathalie Korbee
- Experimental Center Grice Hutchinson, Institute of Blue Biotechnology and Development (IBYDA), University of Malaga, Lomas de San Julián, 2, 29004 Malaga, Spain; (D.T.P.); (N.K.); (J.V.)
| | - Julia Vega
- Experimental Center Grice Hutchinson, Institute of Blue Biotechnology and Development (IBYDA), University of Malaga, Lomas de San Julián, 2, 29004 Malaga, Spain; (D.T.P.); (N.K.); (J.V.)
| | - Francisco J. Señoráns
- Group of Bioactive Extracts and Healthy Lipids, Faculty of Sciences, Cantoblanco Campus, 28049 Madrid, Spain; (P.G.-G.); (F.J.S.)
| | - Félix L. Figueroa
- Experimental Center Grice Hutchinson, Institute of Blue Biotechnology and Development (IBYDA), University of Malaga, Lomas de San Julián, 2, 29004 Malaga, Spain; (D.T.P.); (N.K.); (J.V.)
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Chen Z, Zhao Y, Feng X, Zhang L, Ibrahim SA, Huang W, Liu Y. Effects of degradation on the physicochemical and antioxidant properties of carboxymethyl pachymaran. Int J Biol Macromol 2023:125560. [PMID: 37364805 DOI: 10.1016/j.ijbiomac.2023.125560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 06/01/2023] [Accepted: 06/23/2023] [Indexed: 06/28/2023]
Abstract
Poria cocos (Schw.) Wolf is a well-known edible and medicinal fungus. The polysaccharide in the sclerotium of P. cocos was extracted and prepared into carboxymethyl pachymaran (CMP). Three different degradation treatments including high temperature (HT), high pressure (HP) and gamma irradiation (GI) were used to process CMP. The changes in physicochemical properties and antioxidant activities of CMP were then comparatively investigated. We found that the molecular weights of HT-CMP, HP-CMP, and GI-CMP decreased from 787.9 kDa to 429.8, 569.5 and 6.0 kDa, respectively. Degradation treatments had no effect on the main chains of →3-β-D-Glcp-(1 → while changed the branched sugar residues. The polysaccharide chains of CMP were depolymerized after high pressure and gamma irradiation treatments. The three degradation methods improved the stability of CMP solution while decreased the thermal stability of CMP. In addition, we found that the GI-CMP with lowest molecular weight had the best antioxidant activity. Our results suggest that gamma irradiation treatment could degrade CMP as functional foods with strong antioxidant activity.
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Affiliation(s)
- Zhaoxi Chen
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China
| | - Yalin Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, United States
| | - Lijia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China
| | - Salam A Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Wen Huang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei 430070, China.
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Zheng M, Ma M, Yang Y, Liu Z, Liu S, Hong T, Ni H, Jiang Z. Structural characterization and antioxidant activity of polysaccharides extracted from Porphyra haitanensis by different methods. Int J Biol Macromol 2023; 242:125003. [PMID: 37217048 DOI: 10.1016/j.ijbiomac.2023.125003] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 05/06/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
This study was to investigate the structure and antioxidant activity of Porphyra haitanensis polysaccharides (PHPs) extracted by different methods, including water extraction (PHP), ultra-high pressure (UHP-PHP), ultrasonic (US-PHP) and microwave assisted water extraction (M-PHP). Compared with water extraction, the total sugar, sulfate and uronic acid contents of PHPs was enhanced by ultra-high pressure, ultrasonic and microwave assisted treatments, especially those of UHP-PHP were increased by 24.35 %, 12.84 % and 27.51 %, respectively (p < 0.05). Meanwhile, these assisted treatments affected the monosaccharide ratio of polysaccharides and significantly reduced the protein content, molecular weight as well as particle size of PHPs (p < 0.05), and resulted in a loose microstructure with more porosity and fragments. PHP, UHP-PHP, US-PHP, and M-PHP all possessed in vitro antioxidant capacity. Among them, UHP-PHP had the strongest oxygen radical absorbance capacity, DPPH and ·OH radicals scavenging capacity, which increased by 48.46 %, 116.24 %, and 14.98 % respectively. Moreover, PHPs particularly UHP-PHP effectively increased the cell viability and reduced ROS levels of H2O2 induced RAW264.7 cells (p < 0.05), indicating their good effects against cell oxidative damage. The findings suggested that PHPs with ultra-high pressure assisted treatments has the better potential to develop natural antioxidant.
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Affiliation(s)
- Mingjing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian 361000, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Menghan Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yuanfan Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian 361000, China
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian 361000, China
| | - Tao Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China; Xiamen Ocean Vocational College, Xiamen 361021, Fujian, China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China.
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Wang X, Xiu W, Han Y, Xie J, Zhang K, Zhou K, Ma Y. Structural characterization of a novel polysaccharide from sweet corncob that inhibits glycosylase in STZ-induced diabetic rats : Structural characterization of a novel polysaccharide. Glycoconj J 2022; 39:413-427. [PMID: 35386020 DOI: 10.1007/s10719-022-10059-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 03/19/2022] [Accepted: 03/23/2022] [Indexed: 12/01/2022]
Abstract
In the current study, we extracted a polysaccharide from sweet corncob and evaluated its hypoglycemic function. After collection in water, alcohol precipitation, and purification by DEAE-52 and Sephadex G-100 columns, we obtained a polysaccharide (SCP50) that was composed primarily of mannose and glucose (9.73:190.27), with a molecular weight of 9280.33 Da. We demonstrated that SCP50 exhibited significant inhibition of α-glucosidase activity, with an IC50 of 4.866 mg/mL, Km of 1.297 × 10-3, and Vmax of 0.076 mol/L·min-1 in vitro. We also observed that SCP50 markedly attenuated disaccharidase (maltase, sucrase, and lactase) activity in a rat model of T2DM. We conclude that SCP50 exerts a hypoglycemic effect via inhibition of intestinal glycosylase. These results thus provide new insight into the hypoglycemic action underlying sweet corncob polysaccharide's effects.
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Affiliation(s)
- Xin Wang
- Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Processing of Cereal Resources, School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Weiye Xiu
- Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Processing of Cereal Resources, School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Ye Han
- Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Processing of Cereal Resources, School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Jingnan Xie
- Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Processing of Cereal Resources, School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Kai Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150080, China
| | - Kechi Zhou
- Keshan Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar, Heilongjiang, 161000, China
| | - Yongqiang Ma
- Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Processing of Cereal Resources, School of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
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Cao X, Zhang Y, Peng Y, Wang Y, Li B, Tian J. Impacts of konjac glucomannan with different modification of degradation or deacetylation on the stress resistance and fitness in Caenorhabditis elegans. Int J Biol Macromol 2022; 204:397-409. [PMID: 35114273 DOI: 10.1016/j.ijbiomac.2022.01.161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/17/2022] [Accepted: 01/26/2022] [Indexed: 11/28/2022]
Abstract
The impact of modification in molecules or deacetylation of konjac glucomannan (KGM) on the stress resistance in vivo has rarely been studied systematically. This research studied the effects of KGM with different molecular weights and degrees of deacetylation on the stress resistance and physical fitness of Caenorhabditis elegans. After the nematodes were incubated with different modified KGM, the survival rate of nematodes under oxidative and heat stress, as well as the fertility and locomotion were measured. KGM(2-5) can significantly prolong the mean and maximum lifespan of nematodes in the presence of paraquat. Under heat stress, all partially degraded konjac glucomannan (PDKGM) showed the significant extension of survival rates. Da(1-3) improved the survival rates of nematodes under oxidative stress. Furthermore, genes expression showed that KGM(2-5) and Da(1-3) upregulated the expression of sod-3, hsp-16.2, and atf-7. Taken together, molecular weight reduction or deacetylation of KGM have a significant impact on the stress resistance in vivo. PDKGM applied in stress resistance will be suggested not to exceed 200 kDa and deacylation of KGM will be suggested to be below 50%.
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Affiliation(s)
- Xueke Cao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Yu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Yundi Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Yangming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China.
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