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Zeng M, van Pijkeren JP, Pan X. Gluco-oligosaccharides as potential prebiotics: Synthesis, purification, structural characterization, and evaluation of prebiotic effect. Compr Rev Food Sci Food Saf 2023; 22:2611-2651. [PMID: 37073416 DOI: 10.1111/1541-4337.13156] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 02/15/2023] [Accepted: 03/24/2023] [Indexed: 04/20/2023]
Abstract
Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2-10 glucose residues and one or more O-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermentability, and potential health effects) of GlcOS are highly variable due to their complex structure originating from different synthesis processes. The relationship between GlcOS structure and their potential prebiotic effects has not been fully understood. To date, a comprehensive summary of the knowledge of GlcOS is still missing. Therefore, this review provides an overview of GlcOS as potential prebiotics, covering their synthesis, purification, structural characterization, and prebiotic effect evaluation. First, GlcOS with different structures are introduced. Then, the enzymatic and chemical processes for GlcOS synthesis are critically reviewed, including reaction mechanisms, substrates, catalysts, the structures of resultant GlcOS, and the synthetic performance (yield and selectivity). Industrial separation techniques for GlcOS purification and structural characterization methods are discussed in detail. Finally, in vitro and in vivo studies to evaluate the non-digestibility, selective fermentability, and associated health effects of different GlcOS are extensively reviewed with a special focus on the GlcOS structure-function relationship.
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Affiliation(s)
- Meijun Zeng
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | - Xuejun Pan
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, Wisconsin, USA
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2
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Sasaki D, Sasaki K, Abe A, Ozeki M, Kondo A. Effects of partially hydrolyzed guar gums of different molecular weights on a human intestinal in vitro fermentation model. J Biosci Bioeng 2023:S1389-1723(23)00113-5. [PMID: 37105857 DOI: 10.1016/j.jbiosc.2023.04.002] [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: 12/15/2022] [Revised: 03/03/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023]
Abstract
Partially hydrolyzed guar gums (PHGGs) are prebiotic soluble dietary fibers. High molecular-weight PHGGs have rapid fermentation and high short-chain fatty acid (SCFA) productivity rates, compared to low molecular-weight PHGGs. Therefore, low molecular-weight PHGGs may have less pronounced prebiotic effects than high molecular-weight PHGGs. However, the effects of PHGGs of different molecular weights on the human intestinal microbiota, as well as their fermentation ability and prebiotic effects, have not been investigated. The aim of this study was to evaluate the effects of two PHGGs of different molecular weights, Sunfiber-R (SF-R; 20 kDa) and Sunfiber-V (SF-V; 5 kDa), on human colonic microbiota and SCFA production. A human intestinal in vitro fermentation model was operated by fecal samples with and without the PHGGs. The addition of 0.2% SF-R or SF-V increased the relative abundance of Bacteroides spp., especially that of Bacteroides uniformis. This increase corresponded to a significant (p = 0.030) and non-significant (p = 0.073) increase in propionate production in response to SF-R and SF-V addition, respectively. Both fibers increased the relative abundance of Faecalibacterium and stimulated an increase in the abundance of unclassified Lachnospiraceae and Bifidobacterium. In conclusion, the low molecular-weight PHGG exerted prebiotic effects on human colonic microbiota to increase SCFA production and bacteria that are beneficial to human health in a manner similar to that of the high molecular-weight forms of PHGG.
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Affiliation(s)
- Daisuke Sasaki
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan
| | - Kengo Sasaki
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan
| | - Aya Abe
- Nutrition Division, Taiyo Kagaku Co., Ltd., 1-3 Takaramachi, Yokkaichi, Mie 510-0844, Japan
| | - Makoto Ozeki
- Nutrition Division, Taiyo Kagaku Co., Ltd., 1-3 Takaramachi, Yokkaichi, Mie 510-0844, Japan
| | - Akihiko Kondo
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo 657-8501, Japan; RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan.
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3
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D M, BG B, E S, S A, VO L, NA B. May polydextrose potentially improve gut health in patients with chronic kidney disease? Clin Nutr ESPEN 2022; 51:7-16. [DOI: 10.1016/j.clnesp.2022.08.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/12/2022] [Accepted: 08/17/2022] [Indexed: 02/07/2023]
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4
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Silva JGS, Caramês ETDS, Pallone JAL. Additives and soy detection in powder rice beverage by vibrational spectroscopy as an alternative method for quality and safety control. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Schematic overview of oligosaccharides, with survey on their major physiological effects and a focus on milk ones. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2020. [DOI: 10.1016/j.carpta.2020.100013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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6
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Sasaki D, Sasaki K, Kondo A. Glycosidic Linkage Structures Influence Dietary Fiber Fermentability and Propionate Production by Human Colonic Microbiota In Vitro. Biotechnol J 2020; 15:e1900523. [PMID: 32705786 DOI: 10.1002/biot.201900523] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/12/2020] [Indexed: 01/27/2023]
Abstract
Some dietary fibers can be produced by starch modification; however, information regarding the relationships between glycosidic linkages and dietary fiber fermentability or the production of short-chain fatty acids is limited. Thus, these relationships are investigated using an in vitro model of human colonic microbiota, which approximates the bacterial species richness and diversity in inoculated fecal samples. Six dietary fibers with various glycosidic linkage contents are prepared. Each dietary fiber (final concentration: 1.0 wt%) is administered in vitro to human microbiota models 18 h after fecal samples are inoculated. The contents of (1 → 2) plus (1 → 3) linkages and β-linkages in the six dietary fibers negatively correlate with the fermentation speed and fermentation ratio of the indigestible parts of the dietary fibers (R2 = 0.8126 or 0.8306 and R2 = 0.9106 or 0.9673, respectively) 24 h after administering each dietary fiber. Further, the concentrations of propionate produced in vitro by human microbiota positively correlate with the fermentation speed and fermentation ratio (R2 = 0.9149 and 0.9581, respectively). The in vitro assay reveals that (1 → 2) plus (1 → 3) linkages and β-linkages in dietary fiber affect resistance to fermentation and propionate production by the human colonic microbiota.
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Affiliation(s)
- Daisuke Sasaki
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo, 657-8501, Japan
| | - Kengo Sasaki
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo, 657-8501, Japan
| | - Akihiko Kondo
- Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo, 657-8501, Japan.,RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa, 230-0045, Japan
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7
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Harris HC, Morrison DJ, Edwards CA. Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis. Crit Rev Food Sci Nutr 2020; 61:3892-3903. [PMID: 32865002 DOI: 10.1080/10408398.2020.1809991] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Short chain fatty acids (SCFA) are produced by bacterial fermentation of non-digestible carbohydrates (NDC) and have many potential tissue and SCFA specific actions, from providing fuel for colonic cells to appetite regulation. Many studies have described the fermentation of different carbohydrates, often using in vitro batch culture. As evidence-based critical evaluation of substrates selectively promoting production of individual SCFA is lacking, we performed a systematic scoping literature review. Databases were searched to identify relevant papers published between 1900 and 12/06/2016. Search terms included In vitro batch fermentation and In vitro short chain fatty acid production. Articles were considered for essential criteria allowing equivalent comparison of SCFA between NDC. Seventy seven articles were included in the final analysis examining 29 different carbohydrates. After 24-hour fermentation, galacto-oligosaccharide ranked highest for butyrate and total SCFA production and second for acetate production. Rhamnose ranked highest for propionate production. The lowest SCFA production was observed for kiwi fiber, polydextrose, and cellulose. This review demonstrates that choosing a substrate to selectively enhance a specific SCFA is difficult, and the molar proportion of each SCFA produced by individual substrates may be misleading. Instead the rate and ratio of SCFA production should be evaluated in parallel.
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Affiliation(s)
- Hannah C Harris
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK.,Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Douglas J Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Christine A Edwards
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
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Dorneles MS, Noreña CPZ. Microwave‐assisted extraction of bioactive compounds from
Araucaria angustifolia
bracts followed by encapsulation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
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9
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Wang H, Ren P, Mang L, Shen N, Chen J, Zhang Y. In vitro fermentation of novel microwave-synthesized non-digestible oligosaccharides and their impact on the composition and metabolites of human gut microbiota. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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10
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Kuechel AF, Schoenfuss TC. Short communication: Development of a rapid laboratory method to polymerize lactose to nondigestible carbohydrates. J Dairy Sci 2018; 101:2862-2866. [PMID: 29428757 DOI: 10.3168/jds.2017-13813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Accepted: 12/18/2017] [Indexed: 11/19/2022]
Affiliation(s)
- A F Kuechel
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul 55108
| | - T C Schoenfuss
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul 55108.
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11
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Wang J, Bao A, Meng X, Guo H, Zhang Y, Zhao Y, Kong W, Liang J, Yao J, Zhang J. An efficient approach to prepare sulfated polysaccharide and evaluation of anti-tumor activities in vitro. Carbohydr Polym 2018; 184:366-375. [DOI: 10.1016/j.carbpol.2017.12.065] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 12/11/2017] [Accepted: 12/22/2017] [Indexed: 01/04/2023]
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12
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Wang H, Zainabu M, Zheng R. Characterization of microwave-synthesized polydextrose and its radical-scavenging activity. J Carbohydr Chem 2018. [DOI: 10.1080/07328303.2017.1420796] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Haisong Wang
- Department of Food Science, Research Center of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui, PR China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, PR China
| | - Majid Zainabu
- Department of Food Science, Research Center of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui, PR China
| | - Ruonan Zheng
- Department of Food Science, Research Center of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui, PR China
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14
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Liu F, Ma C, Zhang R, Gao Y, Julian McClements D. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chem 2017; 221:395-403. [DOI: 10.1016/j.foodchem.2016.10.057] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 09/20/2016] [Accepted: 10/12/2016] [Indexed: 10/20/2022]
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15
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Microwave-assisted synthesis, structure and anti-tumor activity of selenized Artemisia sphaerocephala polysaccharide. Int J Biol Macromol 2017; 95:1108-1118. [DOI: 10.1016/j.ijbiomac.2016.10.101] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 09/30/2016] [Accepted: 10/30/2016] [Indexed: 01/24/2023]
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16
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Ackerman DL, Craft KM, Townsend SD. Infant food applications of complex carbohydrates: Structure, synthesis, and function. Carbohydr Res 2017; 437:16-27. [PMID: 27883906 PMCID: PMC6172010 DOI: 10.1016/j.carres.2016.11.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 10/31/2016] [Accepted: 11/09/2016] [Indexed: 01/05/2023]
Abstract
Professional health bodies such as the World Health Organization (WHO), the American Academy of Pediatrics (AAP), and the U.S. Department of Health and Human Services (HHS) recommend breast milk as the sole source of food during the first year of life. This position recognizes human milk as being uniquely suited for infant nutrition. Nonetheless, most neonates in the West are fed alternatives by 6 months of age. Although inferior to human milk in most aspects, infant formulas are able to promote effective growth and development. However, while breast-fed infants feature a microbiota dominated by bifidobacteria, the bacterial flora of formula-fed infants is usually heterogeneous with comparatively lower levels of bifidobacteria. Thus, the objective of any infant food manufacturer is to prepare a product that results in a formula-fed infant developing a breast-fed infant-like microbiota. The goal of this focused review is to discuss the structure, synthesis, and function of carbohydrate additives that play a role in governing the composition of the infant microbiome and have other health benefits.
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Affiliation(s)
- Dorothy L Ackerman
- Department of Chemistry, Vanderbilt University, Nashville, TN 37235, United States
| | - Kelly M Craft
- Department of Chemistry, Vanderbilt University, Nashville, TN 37235, United States
| | - Steven D Townsend
- Department of Chemistry, Vanderbilt University, Nashville, TN 37235, United States; Institute of Chemical Biology, Vanderbilt University, Nashville, TN 37232, United States.
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17
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Balthazar CF, Silva HLA, Vieira AH, Neto RPC, Cappato LP, Coimbra PT, Moraes J, Andrade MM, Calado VMA, Granato D, Freitas MQ, Tavares MIB, Raices RSL, Silva MC, Cruz AG. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. Food Res Int 2016; 91:38-46. [PMID: 28290325 DOI: 10.1016/j.foodres.2016.11.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 11/08/2016] [Accepted: 11/09/2016] [Indexed: 01/12/2023]
Abstract
The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.
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Affiliation(s)
- C F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil
| | - H L A Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil
| | - A H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil; Instituto GPA - NATA, 24750-213 São Gonçalo, Brazil
| | - R P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - L P Cappato
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - P T Coimbra
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - J Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - M M Andrade
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - V M A Calado
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química (EQ), 21949-900 Rio de Janeiro, Brazil
| | - D Granato
- Universidade Estadual de Ponta Grossa, Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil
| | - M Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil
| | - M I B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - R S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - M C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - A G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates. Food Chem 2016; 196:338-46. [DOI: 10.1016/j.foodchem.2015.09.047] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2015] [Revised: 08/13/2015] [Accepted: 09/14/2015] [Indexed: 01/17/2023]
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19
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Wang H, Tang X, Cheserek MJ, Shi Y, Le G. Obesity prevention of synthetic polysaccharides in high-fat diet fed C57BL/6 mice. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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20
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Wang H, Cheng X, Shi Y, Le G. Preparation and structural characterization of poly-mannose synthesized by phosphoric acid catalyzation under microwave irradiation. Carbohydr Polym 2015; 121:355-61. [DOI: 10.1016/j.carbpol.2014.12.046] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Revised: 12/09/2014] [Accepted: 12/12/2014] [Indexed: 02/07/2023]
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21
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Ghasemi M, Zeinaly Khosroshahy M, Bavand Abbasabadi A, Ghasemi N, Javadian H, Fattahi M. Microwave-assisted functionalization of Rosa Canina-L fruits activated carbon with tetraethylenepentamine and its adsorption behavior toward Ni(II) in aqueous solution: Kinetic, equilibrium and thermodynamic studies. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2014.12.005] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Liu F, Sun C, Wang D, Yuan F, Gao Y. Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Adv 2015. [DOI: 10.1039/c5ra15261e] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Chlorogenic acid (CA)–lactoferrin (LF) conjugate prepared via alkali treatment was glycoslated with glucose (Glc) or polydextrose (PD) by the Maillard reaction, and the modification improved the functional properties of the conjugate.
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Affiliation(s)
- Fuguo Liu
- Beijing Laboratory for Food Quality and Safety
- College of Food Science & Nutritional Engineering
- China Agricultural University
- China
| | - Cuixia Sun
- Beijing Laboratory for Food Quality and Safety
- College of Food Science & Nutritional Engineering
- China Agricultural University
- China
| | - Di Wang
- Beijing Laboratory for Food Quality and Safety
- College of Food Science & Nutritional Engineering
- China Agricultural University
- China
| | - Fang Yuan
- Beijing Laboratory for Food Quality and Safety
- College of Food Science & Nutritional Engineering
- China Agricultural University
- China
| | - Yanxiang Gao
- Beijing Laboratory for Food Quality and Safety
- College of Food Science & Nutritional Engineering
- China Agricultural University
- China
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