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Cyran MR, Snochowska KK, Potrzebowski MJ, Kaźmierski S, Azadi P, Heiss C, Tan L, Ndukwe I, Bonikowski R. Xylan-cellulose core structure of oat water-extractable β-glucan macromolecule: Insight into interactions and organization of the cell wall complex. Carbohydr Polym 2024; 324:121522. [PMID: 37985101 DOI: 10.1016/j.carbpol.2023.121522] [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: 08/26/2023] [Revised: 10/05/2023] [Accepted: 10/20/2023] [Indexed: 11/22/2023]
Abstract
Water-extractable β-glucan with high molar mass (HM) determines health benefits of oat food. Oat β-glucan was extracted by a standardized in vitro digestion method and co-existing water-extractable polysaccharide (WEP) fraction and its HM-arabinoxylan (HM-AX) subfraction were isolated to identify their highly acid-resistant subunit and investigate molecular interactions between constituent polymers. The WEP and HM-AX samples consisted of arabinoxylans (AXs) (74 and 76 %, respectively), however, cellulose constituted the secondary component (6.6 and 12.8 %, respectively). Multi-detection HPSEC along with specific enzymatic hydrolysis of AXs revealed the presence of the HM-xylan domain (16 and 34 %, respectively) built of numerous single- and multi-component populations with random coil and rod-like conformations, which were embedded in a xylan matrix with spherical conformation and controlled the macromolecular shape. Unlike single-component populations, the multi-component ones were resistant to hydrolytic action of AX-hydrolyzing enzymes and represented the subunits that anchor matrix polysaccharides onto cellulose surface. These results indicate that water-extractable β-glucan macromolecule comprises as integral element a cellulose core with two linking populations, HM-xylan and low molar mass glucomannan, which are surrounded by a feruloylated AX-arabinan-arabinogalactan composite and next laminated by β-glucan matrix. The stiff cellulose-xylan backbone is the basis of HM β-glucan organization, controlled by its cellulose-like segments.
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Affiliation(s)
- Małgorzata R Cyran
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland.
| | - Krzysztofa K Snochowska
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland
| | - Marek J Potrzebowski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Sławomir Kaźmierski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Parastoo Azadi
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Christian Heiss
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Li Tan
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Ikenna Ndukwe
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America
| | - Radosław Bonikowski
- Lodz University of Technology, Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Stefanowskiego 4/10, 90-924 Lodz, Poland.
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2
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Sharif Swallah M, Bondzie-Quaye P, Wang H, Shao CS, Hua P, Alrasheed Bashir M, Benjamin Holman J, Sossah FL, Huang Q. Potentialities of Ganoderma lucidum extracts as functional ingredients in food formulation. Food Res Int 2023; 172:113161. [PMID: 37689913 DOI: 10.1016/j.foodres.2023.113161] [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: 04/24/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Owing to the recognized therapeutic characteristics of G. lucidum, it is one of the most extensively researched mushrooms as a chemopreventive agent and as a functional food. It is a known wood-degrading basidiomycete possessing numerous pharmacological functions and is termed a natural pharmacy store due to its rich number of active compounds which have proved to portray numerous therapeutic properties. This current review highlights studies on the potentialities of G. lucidum extracts as functional ingredients on organoleptic and nutritional properties of food products (e.g., dairy, wine, beverage, bakery, meat, and other products). In addition, the study delved into various aspects of encapsulated G. lucidum extracts, their morphological and rheological characteristics, prebiotic and immunomodulatory importance, the effects on apoptosis, autophagy, cancer therapy, inflammatory responses, oxidative stress, antioxidant activities, and safety concerns. These findings have significant implications for the development of new products in the food and pharmaceutical industries. On the other hand, the various active compounds extracted from G. lucidum exhibited no toxic or adverse effects, and the appeal for it as a dietary food, natural remedy, and health-fortifying food is drastically increasing as well as attracting the interest of both the industrial and scientific communities. Furthermore, the formation of functional foods based on G. lucidum appears to have actual promise and exciting prospects in nutrition, food, and pharmaceutical sciences.
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Affiliation(s)
- Mohammed Sharif Swallah
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Precious Bondzie-Quaye
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Han Wang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Chang-Sheng Shao
- High Magnetic Field Laboratory, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Pei Hua
- Research Center for Drug Discovery, School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China
| | - Mona Alrasheed Bashir
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Joseph Benjamin Holman
- School of Information Science and Technology, University of Science and Technology of China, Hefei, Anhui 230027, China
| | - Frederick Leo Sossah
- Council for Scientific and Industrial Research (CSIR), Oil Palm Research Institute, Coconut Research Programme, P.O. Box 245, Sekondi, Ghana
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China.
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3
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Alemayehu GF, Forsido SF, Tola YB, Amare E. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa) Grains and Oat-Based Fermented Food Products. ScientificWorldJournal 2023; 2023:2730175. [PMID: 37492342 PMCID: PMC10365923 DOI: 10.1155/2023/2730175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/27/2023] [Accepted: 07/04/2023] [Indexed: 07/27/2023] Open
Abstract
Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.
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Affiliation(s)
| | | | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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The importance of molecular weight in determining the minimum dose of oat β-glucan required to reduce the glycaemic response in healthy subjects without diabetes: a systematic review and meta-regression analysis. Eur J Clin Nutr 2023; 77:308-315. [PMID: 35768556 PMCID: PMC10017511 DOI: 10.1038/s41430-022-01176-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/08/2022]
Abstract
To determine the minimum amount of oat β-glucan (OBG) required to reduce glycaemic responses (MinDose), we conducted a systematic review and meta-regression analysis of acute, crossover, single-meal feeding trials that examined the effects of adding OBG or oat bran to a carbohydrate-containing test-meal versus a control test-meal containing an equivalent amount of available-carbohydrate (avCHO) from the same or similar source. Medline, Embase, and Cochrane Library were searched up to 18 August 2021. The primary outcome was glucose incremental-area-under-the-curve (iAUC). Secondary outcomes included insulin iAUC, and glucose and insulin incremental peak-rise (iPeak). Two independent reviewers extracted data. Results were expressed as ratio-of-means (RoM) with 95% confidence intervals (CIs). Linear associations were assessed by random effects meta-regression. MinDose was defined as the dose at which the upper 95% CI of the regression line cut the line of no effect (i.e., RoM = 1). Fifty-nine comparisons (n = 340) were included; 57 in healthy subjects without diabetes and two in subjects with diabetes; 24 high-MW (>1000 kg/mol), 22 medium-MW (300-1,000 kg/mol), and 13 low-MW (<300 kg/mol). In healthy subjects without diabetes the associations between OBG dose and glucose iAUC and iPeak were linear (non-linear p value >0.05). MinDoses for glucose iAUC for high-MW, medium-MW and low-MW OBG, respectively, were estimated to be 0.2 g, 2.2 g and 3.2 g per 30 g avCHO; MinDoses for glucose iPeak were less than those for iAUC. Insufficient data were available to assess MinDose for insulin, however, there was no evidence of a disproportionate increase in insulin. More high-quality trials are needed to establish MinDose in individuals with diabetes.
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Hattori K, Takagi H, Ogata Y, Yamada T, Horiba H, Fukata K, Sakaida T, Yashiro Y, Hasegawa S, Tanaka H. Immunostimulatory effects of a subcritical water extract of Ganoderma. Biomed Rep 2022; 18:1. [PMID: 36544853 PMCID: PMC9756285 DOI: 10.3892/br.2022.1583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 10/11/2022] [Indexed: 11/10/2022] Open
Abstract
Ganoderma, a medicinal mushroom with various physiological activities, has been extensively investigated regarding its effectiveness. The aim of the present study was to examine the effects of a subcritical water extract of Ganoderma (SWEG) on the immune system. The use of subcritical water with a higher temperature and pressure than hot water allows efficient elution of components from natural products. As an evaluation of the effectiveness of SWEG, a cell proliferation and a cell differentiation test were carried out using A-6 cells, a model of hematopoietic stem cells. Furthermore, an oral administration test in mice was conducted to examine the effects of SWEG on the number and function of immune cells. As a result, SWEG was revealed to promote both self-renewal and differentiation into immune cells such as T cells and natural killer (NK) cells in experiments with A-6 cells. These results were not obtained in experiments using hot water extract of Ganoderma lucidum and Ganoderma sinense. The oral administration test in mice demonstrated that SWEG increased hematopoietic precursor cells, immature B cells, and NK cells in the bone marrow, and T cells in the thymus. In addition, SWEG enhanced the immune functions in the spleen by promoting granzyme B expression and NK cell activity. SWEG was demonstrated to be a food material that acts on HSCs and regulates immunity in vivo.
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Affiliation(s)
- Koji Hattori
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Hiroshi Takagi
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Yuichiro Ogata
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Takaaki Yamada
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Hiroki Horiba
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Kousuke Fukata
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Tsutomu Sakaida
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Youichi Yashiro
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan
| | - Seiji Hasegawa
- Research Laboratories, Nippon Menard Cosmetic Co., Ltd., Nagoya-shi, Aichi 451-0071, Japan,Nagoya University-MENARD Collaborative Research Chair, Nagoya University Graduate School of Medicine, Nagoya-shi, Aichi 466-8550, Japan,Correspondence to: Dr Seiji Hasegawa, Research Laboratories, Nippon Menard Cosmetic Co., Ltd., 2-7 Torimi-cho, Nishi-ku, Nagoya-shi, Aichi 451-0071, Japan
| | - Hiroyuki Tanaka
- Laboratory of Immunobiology, Department of Biofunctional Analysis, Gifu Pharmaceutical University, Gifu 501-1196, Japan
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Keshavarz-Rezaei M, Hatamian-Zarmi A, Alvandi H, Ebrahimi-Hosseinzadeh B, Mokhtari-Hosseini ZB. The HbA1c and blood glucose response to selenium-rich polysaccharide from Fomes fomentarius loaded solid lipid nanoparticles as a potential antidiabetic agent in rats. BIOMATERIALS ADVANCES 2022; 140:213084. [PMID: 36027667 DOI: 10.1016/j.bioadv.2022.213084] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/31/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
Fomes fomentarius is a medicinal fungus used in traditional Chinese medicine to treat various illnesses. Antidiabetic effects of F. fomentarius extracts have been reported recently. In this study, F. fomentarius extracellular polysaccharide (PS) was prepared, and then to enhance its antidiabetic effects, Na2SeO3 was added to the culture medium, and selenium-polysaccharide (PS-Se) was obtained. Also, solid lipid nanoparticles containing PS (SLN-PS) and PS-Se (SLN-PS-Se) were synthesized by the microemulsion method to compare their effects with free polysaccharides in streptozotocin (STZ) diabetic rats. Optimized SLNs had a size of 170.5 nm and drug loading of 9.27 %. EDS analysis confirmed that Se presence in PS-Se. Characterization analyses such as FTIR, DSC, TGA, and XRD suggested that SLNs have good thermal stability and crystalline nature. Release of PS from SLNs demonstrated sustained profile, and MTT assay proved that PSs and SLNs have no cytotoxicity. Furthermore, oral administration of PS, PS-Se, SLN-PS, and SLN-PS-Se for 28 days to diabetic rats significantly declined blood glucose by 48.24 %, 49.96 %, 55.50 %, and 60.47 %, respectively. Also, insulin secretion and body weight improved, and HbA1c levels decreased. Treatment by PS, PS-Se, SLN-PS, and SLN-PS-Se alleviated lipid profiles, liver enzymes, and serum proteins. Liver anti-oxidant parameters and histopathological observation of the liver, pancreas, and kidney confirmed that F. fomentarius PSs and SLNs have antidiabetic impacts. Moreover, supplementation of PS with selenium improves its anti-hyperglycemic effects. Finally, SLN-PS and SLN-PS-Se showed a higher antidiabetic impact than free PS and PS-Se.
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Affiliation(s)
- Mohammad Keshavarz-Rezaei
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Ashrafalsadat Hatamian-Zarmi
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran.
| | - Hale Alvandi
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Bahman Ebrahimi-Hosseinzadeh
- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Zahra Beagom Mokhtari-Hosseini
- Chemical Engineering Group, Faculty of Petroleum and Petrochemical Engineering, Hakim Sabzevari University, Sabzevar, Iran
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Marasca E, Zehnder-Wyss O, Boulos S, Nyström L. Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model. Front Nutr 2022; 9:879280. [PMID: 35769375 PMCID: PMC9234558 DOI: 10.3389/fnut.2022.879280] [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: 02/19/2022] [Accepted: 05/09/2022] [Indexed: 11/28/2022] Open
Abstract
For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0–3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0–8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.
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Ballance S, Lu Y, Zobel H, Rieder A, Knutsen SH, Dinu VT, Christensen BE, Ulset AS, Schmid M, Maina N, Potthast A, Schiehser S, Ellis PR, Harding SE. Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Mæhre HK, Weisensee S, Ballance S, Rieder A. Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Evidence of intermolecular associations of β-glucan and high-molar mass xylan in a hot water extract of raw oat groat. Carbohydr Polym 2021; 272:118463. [PMID: 34420723 DOI: 10.1016/j.carbpol.2021.118463] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/16/2021] [Accepted: 07/17/2021] [Indexed: 11/22/2022]
Abstract
High molar mass (HM) β-glucan present in oat products can reduce the risk of diet-related diseases, mainly owing to significantly increased digesta viscosity in human small intestine. To verify a research hypothesis that arabinoxylan (AX) present in oat water extract is associated with HM-β-glucan and thus may influence its functionality, multi-detection HPSEC coupled with enzymatic hydrolysis, sugar and 1H NMR analyses were performed. Isolated cell wall polysaccharide fraction comprised branched AX (arabinose-to-xylose ratio, Ara/Xyl ~ 0.8) and arabinogalactan-protein (AG-P). Nevertheless, it contained (10%) unbranched HM-xylan subfraction (weight-average molar mass, Mw ~ 3153 kg/mol), which was aggregated with β-glucan (Mw ~ 1029-1589 kg/mol) through its HM cellulose-like region. Of the two low molar mass-AXs (LM-AXs) isolated, the first having C(O)-3-monosubstituted and C(O)-2,3-disubstituted β-d-xylopyranosyl residues was covalently interlinked to HM-xylan. The second highly feruloylated, containing C(O)-3- and C(O)-2-monosubstituted units, was tightly bound to AG-P with terminal and 5-linked α-L-arabinofuranosyl residues, and non-covalently associated with LM-β-glucan subfraction.
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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Kiss A, Grünvald P, Ladányi M, Papp V, Papp I, Némedi E, Mirmazloum I. Heat Treatment of Reishi Medicinal Mushroom ( Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties. Foods 2021; 10:2015. [PMID: 34574127 PMCID: PMC8466132 DOI: 10.3390/foods10092015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/18/2022] Open
Abstract
The effect of heat treatment on dried fruiting bodies of Reishi medicinal mushroom (Ganoderma lingzhi) is investigated. Control and samples treated for 20 min at temperatures of 70, 120, 150 and 180 °C were subjected for their free radical scavenging capacity, different glucans and total phenolic content determination. The growth rate of Escherichia coli and Lactobacillus casei supplemented with control and heat-treated samples is also investigated. The roasted mushroom samples at 150 °C and 180 °C showed the highest level of β-glucan (37.82%) and free radical scavenging capacity on 2,2-diphenyl-1-picrylhidrazyl (DPPH•) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+). The content of total phenolics (TPC) was also influenced by heat treatment and significantly higher TPC values were recorded in samples treated at 120 °C and 150 °C. The presence of reducing sugars was only detected after heat treatment at 150 °C (0.23%) and at 180 °C (0.57%). The heat treatments at 120, 150 and 180 °C, significantly attenuated the number of colony-forming units (CFU) of pathogenic E. coli, in a linear relationship with an elevated temperature. The supplementation of heat-treated Reishi mushroom at 120 °C resulted in the highest growth rate of probiotic L. casei. The obtained results in this study revealed the significant effect of short-term heat treatment by enhancing the antioxidant capacity, β-glucan solubility and prebiotic property of the dried basidiocarp of Reishi mushroom.
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Affiliation(s)
- Attila Kiss
- Agro-Food Science Techtransfer and Innovation Centre, Faculty for Agro-, Food- and Environmental Science, Debrecen University, 4032 Debrecen, Hungary
| | - Petra Grünvald
- Department of Farm Animal Nutrition, Institute of Animal Physiology and Animal Nutrition, Hungarian University of Agriculture and Life Sciences, H-7400 Kaposvár, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29-43, H-1118 Budapest, Hungary
| | - Viktor Papp
- Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, H-1118 Budapest, Hungary
| | - István Papp
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, H-1118 Budapest, Hungary
| | | | - Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, H-1118 Budapest, Hungary
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13
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Demuth T, Edwards V, Bircher L, Lacroix C, Nyström L, Geirnaert A. In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion. Front Nutr 2021; 8:707763. [PMID: 34513901 PMCID: PMC8424098 DOI: 10.3389/fnut.2021.707763] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 07/28/2021] [Indexed: 12/13/2022] Open
Abstract
Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties. Arabinoxylan fermentation by the gut microbiota depends on the structural architecture of AX, which can be modified during food processing and consequently affect its prebiotic potential, but it is little investigated. Therefore, the aim of this study was to evaluate the effects of naturally occurring and processing-induced structural alterations of the soluble AX of wheat bran and rye flour on the in vitro human colon fermentation. It was found that fermentation behavior is strongly linked to the AX fine structure and their processing-induced modifications. The short-chain fatty acid (SCFA) metabolism, acidification kinetics, bacterial growth, and bacterial composition revealed that wheat bran AX (WBAX) was fermented faster than rye flour AX. Increased levels of bound phenolic acids resulting from processing were identified as the inhibiting factor for AX fermentation kinetics. Bacterial genera promoted by AX varied between AX source and processing type, but also between microbiota. Extruded WBAX promoted butyrate production and growth of butyrate-producing Faecalibacterium in the butyrogenic microbiota while it did not enhance fermentation and inhibited the growth of Prevotella in the propiogenic microbiota. We anticipate that the findings of this study are a starting point for further investigation on the impact of processing-induced changes on the prebiotic potential of dietary fibers prior to human studies.
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Affiliation(s)
- Teresa Demuth
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Veronica Edwards
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Lea Bircher
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Annelies Geirnaert
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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14
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Moisture and caking resistant Tremella fuciformis polysaccharides microcapsules with hypoglycemic activity. Food Res Int 2021; 146:110420. [PMID: 34119239 DOI: 10.1016/j.foodres.2021.110420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/06/2021] [Accepted: 05/11/2021] [Indexed: 11/23/2022]
Abstract
Tremella fuciformis polysaccharides (TPs) have attracted extensive attention as functional food constituents due to their bioactivity. However, β-D-glucan obtained from TPs is readily degraded by oxidation and easy to absorb water and agglomerate. The purpose of this study was to reduce moisture adsorption and caking strength through spray drying by using maltodextrin as wall materials and explore the hypoglycemic effect and molecular mechanism of TPs microcapsules. It was observed that dextrose equivalent (DE) value and concentration of maltodextrin (MD) affect the morphology, encapsulation efficiency, loading capacity, water adsorption and caking strength of TPs microcapsules powder. The administration of TPs microcapsules powder prevented body weight and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides, as well as total cholesterol levels, which seemed to be related to increasing the glycogen synthesis and facilitating the glucose transportation by regulating the PI3K/Akt pathway.
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15
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Demuth T, Boulos S, Nyström L. Structural investigation of oxidized arabinoxylan oligosaccharides by negative ionization HILIC-qToF-MS. Analyst 2021; 145:6691-6704. [PMID: 32812535 DOI: 10.1039/d0an01110j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Owing to the strong structure-function relationship of polysaccharides, the targeted modification of polysaccharides is attracting widespread interest in various fields, such as food industry, nutritional science, and biomedical research. Apart from intended functionalization, polysaccharide degradation mediated by hydroxyl radicals (HO˙) occurs in various industrial processes such as food processing. In particular, the oxidative degradation of feruloylated arabinoxylan (AX), a linearly-branched polysaccharide in cereals, causes chain scissions, and introduces new functional groups in the fiber, which can potentially modify the physicochemical properties and the functionalities of AX. However, the precise characterization of those structural modifications remains challenging due to the diversity of the oxidation products formed, the high molecular weight, and the relatively low quantity of newly formed functional groups. In this paper, selective (TEMPO-mediated) and random (Fenton) oxidations of several commercial xylo- and arabinoxylan oligosaccharides (A)XOS were studied as model systems by hydrophilic interaction UPLC-MS2 in negative ion resolution mode to identify potential oxidation products. An in-depth identification of acidic (A)XOS oxidation products derived from TEMPO-mediated oxidation provided novel insights in the selective functionalization of isomeric oligosaccharides. Furthermore, MS2 enabled the precise localisation of both glycosidic linkages and functional groups in oxidized (A)XOS. An innovative combination of an enzymatic sample preparation combined with a subsequent HILIC-MS2 analysis enabled the unprecedented comprehensive characterization of Fenton-induced oxidation products derived from AX. In future, this holistic analytical approach will enable the characterization of both selective and non-selective AX oxidation procedures in various applications.
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Affiliation(s)
- Teresa Demuth
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Samy Boulos
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Laura Nyström
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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16
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Fang XH, Zou MY, Chen FQ, Ni H, Nie SP, Yin JY. An overview on interactions between natural product-derived β-glucan and small-molecule compounds. Carbohydr Polym 2021; 261:117850. [PMID: 33766346 DOI: 10.1016/j.carbpol.2021.117850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/28/2022]
Abstract
β-Glucans are widely found in plants and microorganisms, which has a variety of functional activities. During production and application, interactions with other components have a great influence on the structure and functional properties of β-glucan. In this paper, interactions (including non-covalent interaction and free-radical reaction) between natural product derived β-glucan and ascorbic acid, polyphenols, bile acids/salts, metal ion or other compounds were summarized. Besides, the mechanism and influence factors of interactions between β-glucan and small-molecule compounds, and their effects on the functional properties of β-glucan were detailed. This review aims to develop an understanding and practical suggestions on interactions between β-glucan and small-molecule compounds, which is expected to provide a useful reference for processing and application.
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Affiliation(s)
- Xiao-Hui Fang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Ming-Yue Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Fu-Quan Chen
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Hui Ni
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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17
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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18
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Goudar G, Sharma P, Janghu S, Longvah T. Effect of processing on barley β-glucan content, its molecular weight and extractability. Int J Biol Macromol 2020; 162:1204-1216. [DOI: 10.1016/j.ijbiomac.2020.06.208] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/02/2020] [Accepted: 06/22/2020] [Indexed: 01/23/2023]
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19
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Ascorbic acid induced degradation of polysaccharide from natural products: a review. Int J Biol Macromol 2020; 151:483-491. [DOI: 10.1016/j.ijbiomac.2020.02.193] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/09/2020] [Accepted: 02/17/2020] [Indexed: 02/06/2023]
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20
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Structural modifications to water-soluble wheat bran arabinoxylan through milling and extrusion. Carbohydr Polym 2020; 240:116328. [PMID: 32475586 DOI: 10.1016/j.carbpol.2020.116328] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/25/2020] [Accepted: 04/15/2020] [Indexed: 01/01/2023]
Abstract
Feruloylated arabinoxylan (AX) is one of the most predominant dietary fiber in cereal grains. In recent decades, soluble AX has gained interest, as a result of its well-established health benefits. Apart from enzymatic degradation during cereal storage, food processing causes AX degradation. These reactions lead to structural modifications and influence both the AX functionalities and its health promoting effects. The aim of this study was to investigate the structural modifications and related property changes of health promoting water-extractable (WE) wheat bran AX through grain milling and extrusion. Multi-detector HPSEC revealed a correlation between Mw, conformational changes and the related viscosity behaviour depending on the processing type. Processing caused molecular degradation of insoluble high Mw AX, which increased the solubility significantly. Moreover, extrusion leaded to a more heterogenic AX fine structure. The detailed characterization of processed dietary fiber may help to facilitate the optimized incorporation of AX in health-promoting foods.
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21
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Mäkelä N, Brinck O, Sontag-Strohm T. Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105422] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Marasca E, Boulos S, Nyström L. Bile acid-retention by native and modified oat and barley β-glucan. Carbohydr Polym 2020; 236:116034. [PMID: 32172850 DOI: 10.1016/j.carbpol.2020.116034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 01/15/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
Abstract
Foods rich in cereal β-glucan are efficient dietary tools to help reduce serum cholesterol levels and hence the risk of cardiovascular diseases. However, β-glucan undergoes various reactions during food processing, which alter its viscous properties and interactions with components of the gastrointestinal tract. It has been proposed in the literature that oxidation and partial hydrolysis increase β-glucan's bile acid-binding activity, and therefore its effectiveness in lowering cholesterol. Here, the passage kinetics of a bile salt mix across a dialysis membrane was studied with or without oat and barley β-glucan extracts, native or modified (partial hydrolysis and oxidations by sodium periodate or TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl)). Bile acid-retention turned out to be purely a function of viscosity, with the most viscous native extracts exhibiting the strongest retardation of bile acid permeation. Opposite of what was suggested in the literature, oxidation and molecular weight reduction do not seem to increase the bile acid-binding capability of β-glucan.
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Affiliation(s)
- Elena Marasca
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Samy Boulos
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland.
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23
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Li OY, Wang L, Liu XY, Yin JY, Nie SP. Interactions between ascorbic acid and water soluble polysaccharide from the seeds of Plantago asiatica L.: Effects on polysaccharide physicochemical properties and stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105351] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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24
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Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105376] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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25
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Mejía SMV, de Francisco A, Bohrer B. A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application. Crit Rev Food Sci Nutr 2020; 60:3693-3704. [DOI: 10.1080/10408398.2019.1706444] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Sandra Milena Vásquez Mejía
- Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia
| | - Alicia de Francisco
- Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil
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26
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Dotsenko G, Andersson AA, Andersson R. Material disintegration affects enzymatic determination of β-glucan in barley and oats. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Shao P, Xuan S, Wu W, Qu L. Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials. Int J Biol Macromol 2019; 125:962-969. [DOI: 10.1016/j.ijbiomac.2018.12.153] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 12/03/2018] [Accepted: 12/16/2018] [Indexed: 12/29/2022]
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28
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Mäkelä N, Maina NH, Vikgren P, Sontag-Strohm T. Gelation of cereal β-glucan at low concentrations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Boulos S, Nyström L. Complementary Sample Preparation Strategies for Analysis of Cereal β-Glucan Oxidation Products by UPLC-MS/MS. Front Chem 2017; 5:90. [PMID: 29164106 PMCID: PMC5673685 DOI: 10.3389/fchem.2017.00090] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 10/17/2017] [Indexed: 11/18/2022] Open
Abstract
The oxidation of cereal (1→3,1→4)-β-D-glucan can influence the health promoting and technological properties of this linear, soluble homopolysaccharide by introduction of new functional groups or chain scission. Apart from deliberate oxidative modifications, oxidation of β-glucan can already occur during processing and storage, which is mediated by hydroxyl radicals (HO•) formed by the Fenton reaction. We present four complementary sample preparation strategies to investigate oat and barley β-glucan oxidation products by hydrophilic interaction ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), employing selective enzymatic digestion, graphitized carbon solid phase extraction (SPE), and functional group labeling techniques. The combination of these methods allows for detection of both lytic (C1, C3/4, C5) and non-lytic (C2, C4/3, C6) oxidation products resulting from HO•-attack at different glucose-carbons. By treating oxidized β-glucan with lichenase and β-glucosidase, only oxidized parts of the polymer remained in oligomeric form, which could be separated by SPE from the vast majority of non-oxidized glucose units. This allowed for the detection of oligomers with mid-chain glucuronic acids (C6) and carbonyls, as well as carbonyls at the non-reducing end from lytic C3/C4 oxidation. Neutral reducing ends were detected by reductive amination with anthranilic acid/amide as labeled glucose and cross-ring cleaved units (arabinose, erythrose) after enzyme treatment and SPE. New acidic chain termini were observed by carbodiimide-mediated amidation of carboxylic acids as anilides of gluconic, arabinonic, and erythronic acids. Hence, a full characterization of all types of oxidation products was possible by combining complementary sample preparation strategies. Differences in fine structure depending on source (oat vs. barley) translates to the ratio of observed oxidized oligomers, with in-depth analysis corroborating a random HO•-attack on glucose units irrespective of glycosidic linkage and neighborhood. The method was demonstrated to be (1) sufficiently sensitive to allow for the analysis of oxidation products also from a mild ascorbate-driven Fenton reaction, and (2) to be specific for cereal β-glucan even in the presence of other co-oxidized polysaccharides. This opens doors to applications in food processing to assess potential oxidations and provides the detailed structural basis to understand the effect oxidized functional groups have on β-glucan's health promoting and technological properties.
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Affiliation(s)
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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30
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Yao ZC, Jin LJ, Ahmad Z, Huang J, Chang MW, Li JS. Ganoderma lucidum polysaccharide loaded sodium alginate micro-particles prepared via electrospraying in controlled deposition environments. Int J Pharm 2017; 524:148-158. [DOI: 10.1016/j.ijpharm.2017.03.064] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 02/25/2017] [Accepted: 03/25/2017] [Indexed: 01/11/2023]
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31
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Wang J, Ke R, Zhang S. Breaking the sporoderm of Ganoderma lucidum spores by combining chemical reaction with physical actuation. Nat Prod Res 2017; 31:2428-2434. [PMID: 28385047 DOI: 10.1080/14786419.2017.1312394] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The hard and indissolvable sporoderm of Ganoderma lucidum spore (GLS) hinders the release of bioactive components that are significant to disease treatment and vitality enhancement. In this paper, a strategy to break sporoderm was proposed, in which the chemical reaction was cooperated with physical actuation (ultrasonication and refrigeration). Dealing with this chemicophysical treatment, the porous sporoderm of GLS was formed, which was confirmed by scanning electron microscope (SEM). The effect factors and mechanism of breaking sporoderm were discussed, and the efficiency of breaking sporoderm was evaluated by detecting the dissolution behaviour of inner triterpenoids in GLS. In addition, aiming to improve the solubility and stability of GLS product, the β-cyclodextrin was used to seal the holes on sporoderm of GLS product. The results show that the developed method is effective and feasible in producing high-bioactive and stable GLS product.
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Affiliation(s)
- Jiajia Wang
- a Department of Chemistry , Anhui University , Hefei , China
| | - Rui Ke
- a Department of Chemistry , Anhui University , Hefei , China
| | - Shengyi Zhang
- a Department of Chemistry , Anhui University , Hefei , China
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32
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Mäkelä N, Sontag-Strohm T, Schiehser S, Potthast A, Maaheimo H, Maina NH. Reaction pathways during oxidation of cereal β-glucans. Carbohydr Polym 2017; 157:1769-1776. [DOI: 10.1016/j.carbpol.2016.11.060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 11/17/2016] [Accepted: 11/20/2016] [Indexed: 10/20/2022]
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33
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Lamas de Souza N, Bartz J, da Rosa Zavareze E, Diaz de Oliveira P, da Silveira Moreira A, Schellin Vieira da Silva W, Guerra Dias AR. Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nelisa Lamas de Souza
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Josiane Bartz
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | - Patrícia Diaz de Oliveira
- Centro de Desenvolvimento Tecnológico-Biotecnologia; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas 96010-900 Brazil
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34
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Effect of barley β-glucan on postprandial glycaemic response in the healthy human population: A meta-analysis of randomized controlled trials. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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35
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Johansen KS. Lytic Polysaccharide Monooxygenases: The Microbial Power Tool for Lignocellulose Degradation. TRENDS IN PLANT SCIENCE 2016; 21:926-936. [PMID: 27527668 DOI: 10.1016/j.tplants.2016.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 05/05/2023]
Abstract
Lytic polysaccharide monooxygenases (LPMOs) are copper-enzymes that catalyze oxidative cleavage of glycosidic bonds. These enzymes are secreted by many microorganisms to initiate infection and degradation processes. In particular, the concept of fungal degradation of lignocellulose has been revised in the light of this recent finding. LPMOs require a source of electrons for activity, and both enzymatic and plant-derived sources have been identified. Importantly, light-induced electron delivery from light-harvesting pigments can efficiently drive LPMO activity. The possible implications of LPMOs in plant-symbiont and -pathogen interactions are discussed in the context of the very powerful oxidative capacity of these enzymes.
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Affiliation(s)
- Katja Salomon Johansen
- Division of Industrial Biotechnology, Chalmers University of Technology, SE-41296 Gothenburg, Sweden; Department of Geoscience and Natural Resources Management, Copenhagen University, DK-1958 Frederiksberg, Denmark.
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36
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Hydroxyl radical oxidation of feruloylated arabinoxylan. Carbohydr Polym 2016; 152:263-270. [DOI: 10.1016/j.carbpol.2016.06.105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/26/2016] [Accepted: 06/27/2016] [Indexed: 11/23/2022]
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37
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Effect of apotransferrin, lactoferrin and ovotransferrin on the hydroxyl radical mediated degradation of beta-glucan. Food Chem 2016; 204:1-6. [DOI: 10.1016/j.foodchem.2016.02.075] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 01/27/2016] [Accepted: 02/09/2016] [Indexed: 01/07/2023]
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38
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Preparation and characterization of Ganoderma lucidum spores-loaded alginate microspheres by electrospraying. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 62:835-42. [DOI: 10.1016/j.msec.2016.02.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 02/05/2016] [Accepted: 02/05/2016] [Indexed: 11/23/2022]
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39
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Wang YJ, Mäkelä N, Maina NH, Lampi AM, Sontag-Strohm T. Lipid oxidation induced oxidative degradation of cereal beta-glucan. Food Chem 2016; 197 Pt B:1324-30. [DOI: 10.1016/j.foodchem.2015.11.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2015] [Revised: 11/03/2015] [Accepted: 11/04/2015] [Indexed: 11/25/2022]
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40
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Boulos S, Nyström L. UPLC-MS/MS investigation of β-glucan oligosaccharide oxidation. Analyst 2016; 141:6533-6548. [DOI: 10.1039/c6an01125j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fenton-induced degradation of isomeric β-d-glucotetraoses is systematically investigated by negative mode HILIC UPLC-MS/MS with regard to the effect of the glycosidic linkage on kinetics, product profiles, and MS/MS fragmentation patterns.
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Affiliation(s)
- Samy Boulos
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
| | - Laura Nyström
- ETH Zurich
- Institute of Food
- Nutrition and Health
- 8092 Zurich
- Switzerland
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41
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Lee SH, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Lee MJ, Kim TJ, Lee J, Jeong HS. Optimization of extraction conditions of barley β-glucan by oxidation with hydrogen peroxide and heat treatment. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Mäkelä N, Sontag-Strohm T, Maina NH. The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide. Carbohydr Polym 2015; 123:390-5. [DOI: 10.1016/j.carbpol.2015.01.037] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 01/20/2015] [Accepted: 01/22/2015] [Indexed: 11/30/2022]
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43
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Ames N, Storsley J, Tosh S. Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley. CEREAL FOOD WORLD 2015. [DOI: 10.1094/cfw-60-1-0004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Ames
- Agriculture and Agri-Food Canada, Cereal Research Centre, Winnipeg, MB, Canada
| | - J. Storsley
- Agriculture and Agri-Food Canada, Cereal Research Centre, Winnipeg, MB, Canada
| | - S. Tosh
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, ON, Canada
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44
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Iurlaro A, Dalessandro G, Piro G, Miller JG, Fry SC, Lenucci MS. Evaluation of glycosidic bond cleavage and formation of oxo groups in oxidized barley mixed-linkage β-glucans using tritium labelling. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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46
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Faure AM, Sánchez-Ferrer A, Zabara A, Andersen ML, Nyström L. Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways. Carbohydr Polym 2013; 99:679-86. [PMID: 24274558 DOI: 10.1016/j.carbpol.2013.08.022] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 07/29/2013] [Accepted: 08/01/2013] [Indexed: 11/25/2022]
Abstract
The aim of the present study was to compare the degradation of β-D-glucan induced by hydroxyl radical to the degradation induced by heat treatment. β-D-Glucan was quickly and widely degraded by the action of hydroxyl radicals produced by a Fenton system at 85 °C, while thermal hydrolysis at 85 °C induced slow β-D-glucan depolymerization. The hydroxyl radical-induced degradation of β-D-glucan was accompanied by the formation of peroxyl radicals and new oxidized functional groups (i.e. lactones, carboxylic acids, ketones and aldehydes), as detected by ESR and NMR, respectively. In contrast, no changes in the monomer chemical structure of β-D-glucan were observed upon thermal hydrolysis. Therefore, different mechanisms are proposed for the oxidative cleavage of β-D-glucan, which are initiated by the presence of an unpaired electron on the anomeric carbon.
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Affiliation(s)
- Audrey M Faure
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
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47
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Qin F, Kes M, Christensen BE. A study of bioactive, branched (1→3)-β-d-glucans in dimethylacetamide/LiCl and dimethyl sulphoxide/LiCl using size-exclusion chromatography with multi-angle light scattering detection. J Chromatogr A 2013; 1305:109-13. [DOI: 10.1016/j.chroma.2013.07.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 06/21/2013] [Accepted: 07/01/2013] [Indexed: 10/26/2022]
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48
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Xu S, Xu X, Zhang L. Effect of Heating on Chain Conformation of Branched β-Glucan in Water. J Phys Chem B 2013; 117:8370-7. [DOI: 10.1021/jp403202u] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Shuqin Xu
- Department
of Chemistry, Wuhan University, Wuhan 430072,
China
| | - Xiaojuan Xu
- Department
of Chemistry, Wuhan University, Wuhan 430072,
China
| | - Lina Zhang
- Department
of Chemistry, Wuhan University, Wuhan 430072,
China
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