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Qi J, Zhang J, Wang K, Cheng Y, Sheng Q, Kurtovic I, Yuan Y, Yue T. Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides. Food Chem 2024; 453:139659. [PMID: 38776792 DOI: 10.1016/j.foodchem.2024.139659] [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: 10/05/2023] [Revised: 04/25/2024] [Accepted: 05/11/2024] [Indexed: 05/25/2024]
Abstract
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of plant polysaccharides. This study demonstrated that, through fermentation, the molecular weight of polysaccharides decreased from 25.33 to 15.11 kg/mol while the contents of total sugar and uronic acid increased by 19.11% and 40.38%, respectively. Furthermore, after fermentation, the polysaccharides exhibited an uneven and rough surface along with a reduced number of branched chains and triple helix structures. Tibetan kefir grains fermentation enhanced the antioxidant activity of polysaccharides, which may be attributed to an increase in arabinose, galactose, and uronic acid content and a decrease in polysaccharide molecular weight. This research offers an alternative viewpoint on the potential application of Tibetan kefir grains-fermented Lycium barbarum pulp polysaccharides in functional foods.
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Affiliation(s)
- Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Jie Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qinglin Sheng
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Ivan Kurtovic
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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2
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Shi L, He Q, Li J, Liu Y, Cao Y, Liu Y, Sun C, Pan Y, Li X, Zhao X. Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review. Food Chem 2024; 451:139408. [PMID: 38735097 DOI: 10.1016/j.foodchem.2024.139408] [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: 12/28/2023] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/14/2024]
Abstract
Fruits are a rich source of polysaccharides, and an increasing number of studies have shown that polysaccharides from fruits have a wide range of biological functions. Here, we thoroughly review recent advances in the study of the bioactivities, structures, and structure-activity relationships of fruit polysaccharides, especially highlighting the structure-activity influencing factors such as extraction methods and chemical modifications. Different extraction methods cause differences in the primary structures of polysaccharides, which in turn lead to different polysaccharide biological activities. Differences in the degree of modification, molecular weight, substitution position, and chain conformation caused by chemical modification can all affect the biological activities of fruit polysaccharides. Furthermore, we summarize the applications of fruit polysaccharides in the fields of pharmacy and medicine, foods, cosmetics, and materials. The challenges and perspectives for fruit polysaccharide research are also discussed.
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Affiliation(s)
- Liting Shi
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Quan He
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Jing Li
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310058, China.
| | - Yilong Liu
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yunlin Cao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yaqin Liu
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yuanjiang Pan
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Xiaoyong Zhao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
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3
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Kang YR, Chang YH. Structural characterization and prebiotic activity of rhamnogalacturonan-I rich pumpkin pectic polysaccharide extracted by alkaline solution. Int J Biol Macromol 2024; 270:132311. [PMID: 38740154 DOI: 10.1016/j.ijbiomac.2024.132311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 04/16/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of alkali-extracted pectic polysaccharide (AkPP) and to evaluate its prebiotic effects. AkPP was obtained from pumpkin pulp using an alkaline extraction method. AkPP, which had a molecular weight (Mw) of mainly 13.67 kDa and an esterification degree of 9.60%, was composed mainly of galacturonic acid (GalA), rhamnose (Rha), galactose, and arabinose. The ratio of the homogalacturonan (HG) region to the rhamnogalacturonan-I (RG-I) region in AkPP was 48.74:43.62. In the nuclear magnetic resonance spectrum, the signals indicating α-1,4-linked D-GalA, α-1,2-linked L-Rha, α-1,2,4-linked L-Rha residues were well resolved, demonstrating the presence of the HG and RG-I regions in its molecular structure. Collectively, AkPP was low methoxyl pectin rich in the RG-I region with short side chains and had a low Mw. Thermal analysis revealed that AkPP had good thermal stability. Compared to inulin, AkPP more effectively promoted the proliferation of Lactobacillus acidophilus, Lacticaseibacillus rhamnosus GG, Lacticaseibacillus casei, and Lacticaseibacillus paracasei and the production of lactic, acetic, and propionic acids. This study presents the unique structural features of AkPP and provides a scientific basis for further investigation of the potential of AkPP as a promising prebiotic.
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Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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4
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Wang S, Chen X, Li Q, Zhang Y, Rong Y, Feng Y, Liu H, Xu J, Yang R, Li W. Comparative Study on the Mechanism of Macrophage Activation Induced by Polysaccharides from Fresh and Dried Longan. Nutrients 2024; 16:1654. [PMID: 38892587 PMCID: PMC11174042 DOI: 10.3390/nu16111654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
Longan (Dimcarpus longan Lour.) is a kind of traditional fruit used as a medicine and a food. Fresh longan is primarily consumed as a fruit, whereas dried longan is commonly employed for medicinal purposes. The differences in the immunomodulatory activities and mechanisms of polysaccharides between dried and fresh longan remain unclear. The present study comparatively analyzed the mechanisms of macrophage activation induced by polysaccharides from dried (LPG) and fresh longan (LPX). The results revealed that LPG and LPX differentially promoted macrophage phagocytosis and the secretion of NO, TNF-α, and IL-6. RNA-seq analysis revealed that LPG and LPX differentially affected gene expression in macrophages. The LPG treatment identified Tnf and chemokine-related genes as core genes, while myd88 and interferon-related genes were the core genes affected by LPX. A comprehensive analysis of the differentially expressed genes showed that LPG initiated macrophage activation primarily through the TLR2/4-mediated TRAM/TRAF6 and CLR-mediated Src/Raf1 NF-κB signaling pathways. LPX initiated macrophage activation predominantly via the CLR-mediated Bcl10/MALT1 and NLR-mediated Rip2/TAK1 MAPK and NF-κB signaling pathways. Interestingly, the non-classical NF-κB signaling pathway was activated by polysaccharides in both dried and fresh longan to elicit a slow, mild immune response. LPG tends to promote immune cell migration to engage in the immune response, while LPX facilitates antigen presentation to promote T cell activation. These findings contribute insights into the mechanisms underlying the differences in bioactivity between dried and fresh longan and their potential applications in immune-enhancing strategies and functional-food development.
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Affiliation(s)
- Shengwei Wang
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaoyan Chen
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
| | - Qianxin Li
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
| | - Yinghui Zhang
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
| | - Yu Rong
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanxian Feng
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
| | - Hui Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jucai Xu
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
| | - Ruili Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wu Li
- Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
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Tang Y, Wei Z, He X, Ling D, Qin M, Yi P, Liu G, Li L, Li C, Sun J. A comparison study on polysaccharides extracted from banana flower using different methods: Physicochemical characterization, and antioxidant and antihyperglycemic activities. Int J Biol Macromol 2024; 264:130459. [PMID: 38423432 DOI: 10.1016/j.ijbiomac.2024.130459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
This work investigated and compared the physicochemical characteristics, and antioxidant and antihyperglycemic properties in vitro of polysaccharides from a single banana flower variety (BFPs) extracted by different methods. BFPs extracted using hot water (HWE), acidic (CAE), alkaline (AAE), enzymatic (EAE), ultrasonic (UAE) and hot water-alkaline (HAE) methods showed different chemical composition, monosaccharide composition, molecular weight, chain conformation and surface morphology, but similar infrared spectra characteristic, main glycosidic residues, crystalline internal and thermal stability, suggesting that six methods have diverse impacts on the degradation of BFPs without changing the main structure. Then, among six BFPs, the stronger antioxidant activity in vitro was found in BFP extracted by HAE, which was attributed to its maximum uronic acid content (21.67 %) and phenolic content (0.73 %), and moderate molecular weight (158.48 kDa). The highest arabinose and guluronic acid contents (18.59 % and 1.31 % in molar ratios, respectively) and the lowest uronic acid content (14.30 %) in BFP extracted by HWE contributed to its better α-glucosidase inhibitory activity in vitro (66.55 %). The data offered theoretical evidence for choosing suitable extraction methods to acquire BFPs with targeted biological activities for applications, in which HAE and HWE could serve as beneficial methods for preparing antioxidant BFP and antihyperglycemic BFP, respectively.
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Affiliation(s)
- Yayuan Tang
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Zhen Wei
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Banana Preservation and Processing Research Center of Engineering Technology, 174 East Daxue Road, 530007 Nanning, China.
| | - Dongning Ling
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Banana Preservation and Processing Research Center of Engineering Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Miao Qin
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Ping Yi
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Banana Preservation and Processing Research Center of Engineering Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Guoming Liu
- Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Li Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Changbao Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Banana Preservation and Processing Research Center of Engineering Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Jian Sun
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China; Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China.
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6
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Zeng S, Wang K, Liu X, Hu Z, Zhao L. Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties. Food Chem 2024; 437:137812. [PMID: 37897820 DOI: 10.1016/j.foodchem.2023.137812] [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: 06/20/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Longan (Dimocarpus longan Lour.) has received widespread attention worldwide as a therapeutic food with nutritional, economic, and medicinal value. Its fruit, seed, pericarp, and flower becoming dietary tools for health maintenance when it comes to targeting chronic diseases or sub-health conditions. In recent years, research focusing on longan and human health has intensified, and the high-value products of the whole fruit, including polyphenols, polysaccharides, angiotensin-I-converting enzyme (ACE)-inhibiting peptides, gamma-aminobutyric acid (GABA), and Maillard reaction products etc., may have beneficial effects on human health by preventing the onset of chronic diseases and cancer, maintaining intestinal homeostasis and skin health. Here, we review and summarize the new available evidence on the bioactive role of phytochemicals in longan and explore the relationship between longan bioactive compounds and health benefits, with a focus on the molecular mechanisms of the health effects.
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Affiliation(s)
- Shiai Zeng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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7
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Yue XJ, Xu PW, Zhu Y, Hou SB, Luo XC, Zhao B. Effect of hydrochloric acid and citric acid with ultrasound processing on characteristics of superfine-ground pectic polysaccharides from okra (Abelmoschus esculentus L.) peel. Int J Biol Macromol 2024; 259:129076. [PMID: 38161025 DOI: 10.1016/j.ijbiomac.2023.129076] [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: 07/16/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 01/03/2024]
Abstract
The structural properties and biological activities of okra pectic polysaccharides (OPs) were impacted by various extraction methods. Based on commonly grinding (40, 100 meshes) and superfine grinding okra powders, two extraction solvents (hydrochloric acid, HA; citric acid, CA) were used firstly. Next, the extraction yield, physical and chemical properties, molecular structure and functional properties of OPs were analyzed by non-ultrasonic treatment and ultrasound-assisted superfine grinding method. The outcomes demonstrated that the extraction yield of OPs rose as the particle size of the powder decreased. HA-OPs had higher molecular weight (Mw), apparent viscosity and emulsification ability than CA-OPs. CA-OPs had higher esterification degree (DE), solubility and total sugar content, and higher amounts of rhamnogalacturonan-I (RG-I) segments. Compared with OPs without ultrasound-assisted extraction, ultrasound-assisted superfine grinding extraction exhibited higher sugar content, antioxidant capacity, emulsification ability, lower Mw, DE and apparent viscosity. Finally, the correlation between structure and function of OPs was further quantified. The antioxidant capacity was positively correlated with RG-I content, and negatively correlated with DE and Mw. The emulsification ability was mainly positively correlated with the GlcA of OPs. This study provides a theoretical basis for the development of OPs foods with clear structure-function relationship, which would be instructive for the application of OPs in food and cosmetics.
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Affiliation(s)
- Xiao-Jie Yue
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Peng-Wei Xu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Yuan Zhu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Shou-Bu Hou
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Xiao-Chuan Luo
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China
| | - Bing Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China.
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Geng X, Guo D, Wu B, Wang W, Zhang D, Hou S, Bau T, Lei J, Xu L, Cheng Y, Feng C, Meng J, Qian H, Chang M. Effects of different extraction methods on the physico-chemical characteristics and biological activities of polysaccharides from Clitocybe squamulosa. Int J Biol Macromol 2024; 259:129234. [PMID: 38216007 DOI: 10.1016/j.ijbiomac.2024.129234] [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: 06/16/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/14/2024]
Abstract
This study comparatively evaluated the effects of the commonly used six extraction methods (acidic, alkaline, enzymatic, ultrasonic, high-pressure, and microwave) on the physico-chemical properties, processing characteristics, and biological activities of polysaccharides from Clitocybe squamulosa (CSFPs). The results show that polysaccharides extracted using an enzyme-assisted extraction method has a relatively high extraction yield (4.46 ± 1.62 %) and carbohydrate content (70.79 ± 6.25 %) compared with others. Furthermore, CSFPs were all composed of glucose, galactose, mannose, xylose, and glucosamine hydrochloride. Only ultrasonic-assisted extraction of polysaccharides (CSFP-U) has a triple helix chain conformation. Scanning electron microscopy (SEM) revealed significant differences in the microstructure of polysaccharides prepared using different methods. Besides that, the polysaccharides prepared by alkali extraction (CSFP-B) and high-pressure assisted extraction (CSFP-H) have good water (2.86 ± 0.29 g/g and 3.15 ± 0.29 g/g) and oil (8.13 ± 0.32 g/g and 7.97 ± 0.04 g/g) holding properties. The rheological behavior demonstrated that CSFPs solutions were typical non-Newtonian fluid. Apart from this, the antioxidant capacity (clearing DPPH (IC50 = 0.29) and ABTS free radicals (IC50 = 0.19), total reduction ability (IC50 = 3.02)) of polysaccharides prepared by the microwave-assisted extraction (CSFP-M) method was significantly higher than that of other extraction methods. By contrast, the polysaccharide prepared by acid extraction (CSFP-A) has the optimum binding capacity (bile acid salt (71.30 ± 6.78 %) and cholesterol (57.07 ± 3.26 mg/g)). The antibacterial activity of CSFPs was positively correlated with their concentration. Thus, the research results can provide a theoretical basis for the development and utilization of polysaccharides from C. squamulosa.
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Affiliation(s)
- Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Dongdong Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Bin Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Defang Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Tergun Bau
- Inner Mongolia Agriculture, Animal Husbandry, Fishery, Biology Experiment Research Centre, Inner Mongolia Agricultural University, Hohhot 010019, PR China
| | - Jiayu Lei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, PR China
| | - He Qian
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, PR China.
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9
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Wang Z, Zheng Y, Lai Z, Hu X, Wang L, Wang X, Li Z, Gao M, Yang Y, Wang Q, Li N. Effect of monosaccharide composition and proportion on the bioactivity of polysaccharides: A review. Int J Biol Macromol 2024; 254:127955. [PMID: 37944714 DOI: 10.1016/j.ijbiomac.2023.127955] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/16/2023] [Accepted: 11/06/2023] [Indexed: 11/12/2023]
Abstract
Polysaccharides have been widely used in pharmaceutical and food industries due to their diverse bioactivity, high safety, and few or no side effects. However, inability to quickly produce, screen, and synthesize bioactive polysaccharides is the limiting factor for their development and application. Structural features determine and influence the bioactivity of polysaccharides. Among them, monosaccharide is the basic unit of polysaccharide, which not only affects electrification, functional group, and bioactivity of polysaccharide but also is one of the simplest polysaccharide indexes to be detected. At present, effects of monosaccharide composition and proportion on anti-inflammatory, antioxidant, antitumor, immunomodulatory, antibacterial, and prebiotic activities of polysaccharides are reviewed. Further problems need to be considered during regulation and analysis of monosaccharide composition and proportion of polysaccharides. Overall, present work will provide help and reference for production, development, and structure-function investigation of polysaccharides based on their monosaccharide.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ziru Lai
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Lu Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhitao Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yahui Yang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China.
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10
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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11
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Patra M, Das D, Dey S, Koschella A, Heinze T. Structural and chemical insights into the prebiotic property of hemicellulosic polysaccharide from Santalum album L. Carbohydr Polym 2023; 321:121291. [PMID: 37739501 DOI: 10.1016/j.carbpol.2023.121291] [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: 06/14/2023] [Revised: 08/02/2023] [Accepted: 08/10/2023] [Indexed: 09/24/2023]
Abstract
Hemicellulose was extracted by alkali treatment of de-pectinated cell wall material of Santalum album L. (sandalwood) suspension culture cells. The physicochemical properties and prebiotic activities of a purified major fraction of Hemicellulose-B, termed as HB-I, were investigated. GC analysis of hydrolyzed and derivatized HB-I showed the presence of arabinose (~64 %), galactose (~16 %) and glucose (~16 %) as major monosaccharide units along with minor amount of rhamnose. Methylation and NMR studies on the purified polysaccharide revealed the presence of 6-β-d-Glcp, β-d-Galp, 3,5-α-l-Araf, α-l-Araf, 5-α-l-Araf, 2,3-α-l-Araf and, α-l-Rhap residues, from which a proposed structure of repeating units was established. The growth of probiotic Lactobacillus spp. strains L. acidophilus, L. casei, L. plantarum and L. rhamnosus was promoted while that of Escherichia coli was suppressed significantly in presence of HB-I. Our results highlight valorization of sandalwood biomass and explore the role of mixed α, β-linked heteroglycan as a potential prebiotic molecule thus indicating the possibility of development of low-cost bioprocesses for production of functional food ingredients.
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Affiliation(s)
- Moumita Patra
- Plant Biotechnology Laboratory, Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Debsankar Das
- Department of Chemistry, Prabhat Kumar College, Contai, Purba Medinipur 721404, West Bengal, India.
| | - Satyahari Dey
- Plant Biotechnology Laboratory, Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Andreas Koschella
- Friedrich Schiller University Jena, Institute for Organic Chemistry and Macromolecular Chemistry, Center of Excellence for Polysaccharide Research, Humboldtstraße 10, D-07743 Jena, Germany.
| | - Thomas Heinze
- Friedrich Schiller University Jena, Institute for Organic Chemistry and Macromolecular Chemistry, Center of Excellence for Polysaccharide Research, Humboldtstraße 10, D-07743 Jena, Germany.
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12
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Jha N, Madasamy S, Prasad P, Lakra AK, Esakkiraj P, Tilwani YM, Arul V. Optimization and Physicochemical Characterization of Polysaccharide Purified from Sonneratia caseolaris Mangrove Leaves: a Potential Antioxidant and Antibiofilm Agent. Appl Biochem Biotechnol 2023; 195:7832-7858. [PMID: 37093530 DOI: 10.1007/s12010-023-04534-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2023] [Indexed: 04/25/2023]
Abstract
The Box-Behnken design was applied to determine the optimal parameters of the extraction condition by using the response surface methodology (RSM) from the leaves of Sonneratia caseolaris L. The result indicates the best-optimized conditions used for the extraction of polysaccharides at 84.02 °C temperature, 3.12 h time, and 27.31 mL/g for the water-to-material ratio. The maximum experimental yield of 8.81 ± 0.09% was obtained which is in agreement with the predicted value of 8.79%. Thereafter, low molecular weight polysaccharide (SCLP) was separated after sequentially being purified through column chromatography with a relative molecular weight of 3.74 kDa. The physicochemical properties were evaluated by characterization techniques such as FT-IR spectra, NMR spectrum, and SEM analysis. RP-HPLC analysis confirmed that SCLP was a heteropolysaccharide, majorly comprising rhamnose (28.25%), and xylose (27.17%) residues, followed by mannose (18.90%), and galactose (17.17%), respectively. Thermal analysis (TGA-DSC) results showed that SCLP is a highly thermostable polymer with a degradation temperature of 361.63 °C. X-ray diffraction patterns and tertiary structure analyses indicate that SCLP had a semi-crystalline polymer having a triple-helical configuration. Moreover, SCLP displayed potential antibiofilm ability for all the tested pathogens while stronger activity against Klebsiella pneumoniae and Pseudomonas aeruginosa. In addition, SCLP has potential in vitro antioxidant activity on DPPH, ABTS radical, superoxide, and Fe2+ chelating. These findings indicate that the polysaccharide has potentially been used in functional food, cosmetics, and pharmacological industries.
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Affiliation(s)
- Natwar Jha
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India
| | - Sivagnanavelmurugan Madasamy
- Department of Biotechnology, Karpagam Academy of Higher Education (Karpagam University), Coimbatore, 641021, Tamil Nadu, India
| | - Prema Prasad
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India
| | - Avinash Kant Lakra
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India
| | - Palanichamy Esakkiraj
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India
| | - Younus Mohd Tilwani
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India
| | - Venkatesan Arul
- Department of Biotechnology, School of Lifesciences, Pondicherry University, Puducherry, 605014, India.
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13
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Njoku EN, Mottawea W, Hassan H, Gomaa A, Bordenave N, Hammami R. Bioengineered Wheat Arabinoxylan - Fostering Next-Generation Prebiotics Targeting Health-Related Gut Microbes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:698-703. [PMID: 37919537 DOI: 10.1007/s11130-023-01120-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/20/2023] [Indexed: 11/04/2023]
Abstract
Dietary prebiotic fibers play an important role in modulating gut microbiota by enhancing the abundance of beneficial microorganisms and their bioactive metabolites. However, dietary fibers are a structurally heterogeneous class of polysaccharides, varying in molar mass, branching patterns, and monosaccharide composition, which could influence their utilization by various gut microorganisms. The present study aimed to investigate the effects of molar mass and chemical structure of wheat arabinoxylan fiber (AX) on the growth and metabolism of two key gut resident bacteria (Faecalibacterium prausnitzii and Lacticaseibacillus rhamnosus LGG), which are linked to human health. For this purpose, low, medium, and high molar masses of AX (LAX, MAX, and HAX, respectively) were modified with specific α-arabinofuranosidases to leave only singly substituted, only doubly substituted, or unsubstituted xylose units. Almost all the modified AX samples showed a better prebiotic score than unmodified AX for different molar masses. The modified LAX exhibited a better prebiotic effect than HAX and MAX. In addition, LAX, with doubly substituted xylose units, exhibited the highest prebiotic potential and SCFA production by both microorganisms. Furthermore, AX, either singly or doubly substituted, had a consistent impact on L. rhamnosus growth, whereas AX, with all arabinose residues removed, had a greater impact on F. prausnitzii. These findings support the potential of bioengineered AX as next-generation prebiotics targeting health-related gut microbes.
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Affiliation(s)
- Emmanuel N Njoku
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Walid Mottawea
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
- Department of Microbiology and Immunology, Faculty of Pharmacy, Mansoura University, Mansoura, Egypt
| | - Hebatoallah Hassan
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Ahmed Gomaa
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
- National Research Center, Nutrition and Food Science Department, Cairo, Egypt
| | - Nicolas Bordenave
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada
- Department of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Riadh Hammami
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada.
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14
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Noorbakhsh H, Rabbani Khorasgani M. Functional and chemical properties of Phoenix dactylifera l. Polysaccharides and the effect of date flesh and seed intervention on some blood biomarkers: A contrastive analysis. Food Chem X 2023; 19:100834. [PMID: 37780309 PMCID: PMC10534174 DOI: 10.1016/j.fochx.2023.100834] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/20/2023] [Accepted: 08/08/2023] [Indexed: 10/03/2023] Open
Abstract
The chemical structure and bioactivity of ultrasonic-assisted alkaline extracted polysaccharides of date seed (DSP) and date flesh (DFP) were investigated. In addition, a crossover clinical trial was conducted to evaluate the effects of 28 days of date seed powder and date flesh consumption on blood biomarkers. Xylose (72.2 %) and galactose (41.6 %) were the most abundant monosaccharides in DSP and DFP, also DFP had a higher uronic acid content (12.16 ± 2.13 g/100 g) compared to DSP (5.57 ± 1.2 g/100 g). DSP had higher proliferation and antibacterial effects compared to DFP and inulin. Bifidobacterium animalis produced a higher short-chain fatty acid concentration during fermentation of DSP (66.98 ± 4.33 mM) and DFP (58.58 ± 5.57 mM) than inulin (19.68 ± 3.73 mM). Date seed powder could significantly reduce C-reactive proteins and triglycerides and increase red blood cell count (p < 0.05). DSP showed considerable prebiotic capability, antibacterial activity, and health-promoting effect; therefore, it could be considered for further investigation as nutraceuticals.
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Affiliation(s)
- Hamid Noorbakhsh
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Sciences and Technology, University of Isfahan, Isfahan, Iran
| | - Mohammad Rabbani Khorasgani
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Sciences and Technology, University of Isfahan, Isfahan, Iran
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15
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Guo H, Liu HY, Li H, Wu DT, Zhong LLD, Gan RY, Gao H. Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37778371 DOI: 10.1080/10408398.2023.2259983] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure-function relationship of these compounds.
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Affiliation(s)
- Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hang Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Linda L D Zhong
- Biomedical Sciences and Chinese Medicine, School of Biological Sciences, Nanyang Technological University, Singapore, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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16
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Paramasivam SK, Subramaniyan P, Thayumanavan S, Shiva KN, Narayanan S, Raman P, Subbaraya U. Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches. Int J Biol Macromol 2023; 249:126125. [PMID: 37541477 DOI: 10.1016/j.ijbiomac.2023.126125] [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: 03/13/2023] [Revised: 07/10/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57-69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu 620015, India
| | - Pushpa Raman
- Tamil Nadu Rice Research Institute, Tamil Nadu Agricultural University, Aduthurai 612101, Tamil Nadu, India
| | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu 620102, India
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17
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Wang Z, Zhou X, Shu Z, Zheng Y, Hu X, Zhang P, Huang H, Sheng L, Zhang P, Wang Q, Wang X, Li N. Regulation strategy, bioactivity, and physical property of plant and microbial polysaccharides based on molecular weight. Int J Biol Macromol 2023; 244:125360. [PMID: 37321440 DOI: 10.1016/j.ijbiomac.2023.125360] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/17/2023]
Abstract
Structural features affect the bioactivity, physical property, and application of plant and microbial polysaccharides. However, an indistinct structure-function relationship limits the production, preparation, and utilization of plant and microbial polysaccharides. Molecular weight is an easily regulated structural feature that affects the bioactivity and physical property of plant and microbial polysaccharides, and plant and microbial polysaccharides with a specific molecular weight are important for exerting their bioactivity and physical property. Therefore, this review summarized the regulation strategies of molecular weight via metabolic regulation; physical, chemical, and enzymic degradations; and the influence of molecular weight on the bioactivity and physical property of plant and microbial polysaccharides. Moreover, further problems and suggestions must be paid attention to during regulation, and the molecular weight of plant and microbial polysaccharides must be analyzed. The present work will promote the production, preparation, utilization, and investigation of the structure-function relationship of plant and microbial polysaccharides based on their molecular weight.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihan Shu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Hongtao Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Pengshuai Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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18
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Bai Y, Zhou Y, Li X, Zhang R, Huang F, Fan B, Tong L, Wang F, Zhang M. Longan pulp polysaccharides regulate gut microbiota and metabolites to protect intestinal epithelial barrier. Food Chem 2023; 422:136225. [PMID: 37156018 DOI: 10.1016/j.foodchem.2023.136225] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/07/2023] [Accepted: 04/20/2023] [Indexed: 05/10/2023]
Abstract
Longan pulp polysaccharide is a bioactive component with prebiotic activity and intestinal barrier protection. This study aimed to evaluate the influence of digestion and fermentation on the bioavailability and intestinal barrier protection of polysaccharide LPIIa from longan pulp. The molecular weight of LPIIa didn't change significantly after gastrointestinal digestion in vitro. After fecal fermentation, 56.02% of LPIIa was consumed by gut microbiota. The short-chain fatty acid level in LPIIa group was 51.63% higher than that in blank group. LPIIa intake also increased short-chain fatty acid production and G-protein-coupled receptor 41 expression in the colon of mice. Moreover, LPIIa improved the relative richness of Lactobacillus, Pediococcus, and Bifidobacterium in colon content. Compared to LPIIa, fecal fermented LPIIa better protected intestinal epithelial barrier by increasing Zonula occludens-1 expression. These results provided an important basis for the design of functional food based on longan polysaccharides to prevent intestinal barrier damage related diseases.
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Affiliation(s)
- Yajuan Bai
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Yue Zhou
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission of China/College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, PR China
| | - Xiang Li
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Bei Fan
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Litao Tong
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Fengzhong Wang
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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19
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Huang Y, Ye Y, Xu D, Ji J, Sun J, Xu M, Xia B, Shen H, Xia R, Shi W, Sun X. Structural characterization and anti-inflammatory activity of a novel neutral polysaccharide isolated from Smilax glabra Roxb. Int J Biol Macromol 2023; 234:123559. [PMID: 36754268 DOI: 10.1016/j.ijbiomac.2023.123559] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023]
Abstract
Crude polysaccharides isolated from Smilax glabra were screened for anti-inflammatory activity using mice ear swelling animal experiments, during which the neutral polysaccharide S1 was identified. The structural characteristics and anti-inflammatory effects of the anti-inflammatory S1 polysaccharide were then investigated. The results showed that S1 was mainly composed of rhamnose, arabinose, galactose, glucose, xylose, and mannose. The structure of the main chain consisted of →6)-α-Galp-(1 → 6)-β-Galp-(1 → 4)-α-Xylp-(1 → 6)-β-Galp-(1→, with branched chains comprising α-Araf-(1 → 4)-α → Manp-(1 → and β-Rhap-(1 → 4)-α-Glcp-(1 → units. Furthermore, S1 did not have a triple helix conformation. S1 could inhibit NO secretion, reduce the levels of pro-inflammatory factors (IL-6 and TNF-α), and significantly reduce LPS-stimulated inflammatory damage in RAW 264.7 cells by inhibiting activation of the NF-κB (p65) pathway. These results shed light on the possibility of S1 to be developed as a novel anti-inflammatory drug for therapeutic purposes.
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Affiliation(s)
- Yaoguang Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Deping Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mengqi Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bangen Xia
- Ningbo Xiabang New Pharmaceutical Technology Co., Ltd, Ningbo, Zhejiang, China
| | - Hongfang Shen
- Ningbo Xiabang New Pharmaceutical Technology Co., Ltd, Ningbo, Zhejiang, China
| | - Ruowei Xia
- Ningbo Xiabang New Pharmaceutical Technology Co., Ltd, Ningbo, Zhejiang, China
| | - Wenqin Shi
- Ningbo Xiabang New Pharmaceutical Technology Co., Ltd, Ningbo, Zhejiang, China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Zhang Z, Liu B, Liu X, Hu W, Zhang C, Guo Y, Wu W. Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro. Foods 2023; 12:foods12081620. [PMID: 37107415 PMCID: PMC10138094 DOI: 10.3390/foods12081620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.
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Affiliation(s)
- Zhiguo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Buyu Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Weiwei Hu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yang Guo
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weicheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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21
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Tang Y, Zhang X, Lin Y, Sun J, Chen S, Wang W, Li J. Insights into the Oxidative Stress Alleviation Potential of Enzymatically Prepared Dendrobium officinale Polysaccharides. Molecules 2023; 28:molecules28073071. [PMID: 37049834 PMCID: PMC10095697 DOI: 10.3390/molecules28073071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
(1) Background: The extraction parameters can dramatically alter the extraction rate and biological activity of polysaccharides. (2) Methods: Here, an enzyme-assisted extraction (EAE) was employed to extract D. officinale polysaccharides (DOPs), and its optimal extraction conditions were established by single-factor and Box-Behnken design (BBD) experiments. Further, on the basis of in vitro antioxidant capacity, the paraquat (PQ)-induced oxidative stress of Caenorhabditis elegans (C. elegans) was chosen as a research model to explore the antioxidant activity of DOPs. (3) Results: The results showed that the extraction yield of DOPs reached 48.66% ± 1.04% under the optimal condition. In vitro experiments had shown that DOPs have considerable ABTS+ radical scavenging capacity (EC50 = 7.27 mg/mL), hydroxyl radical scavenging capacity (EC50 = 1.61 mg/mL), and metal chelating power (EC50 = 8.31 mg/mL). Furthermore, in vivo experiments indicated that DOPs (0.25 mg/mL) significantly prolonged the lifespan, increased antioxidant enzyme activity, and upregulated the expression of daf-16 (>5.6-fold), skn-1 (>5.2-fold), and sir-2.1 (>2.3-fold) of C. elegans. (4) Conclusions: DOPs can be efficiently extracted by EAE and are effective in the reduction of oxidative stress levels in C. elegans.
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Affiliation(s)
- Yingqi Tang
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xiong Zhang
- Hangzhou Zaoxianyibu Food Technology Co., Ltd., Hangzhou 310018, China
| | - Yudan Lin
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Jiehan Sun
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Shihao Chen
- Hangzhou Jiuxian Biotechnology Co., Ltd., Hangzhou 311618, China
| | - Weimin Wang
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Jia Li
- College of Life Sciences, China Jiliang University, Hangzhou 310018, China
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, Hangzhou 310018, China
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22
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Wang S, Chen J, Feng C, Lan H, Xu J, Yang R, Li C, Li W. Effects of simulated digestion on the structural characteristics and dendritic cell activation of longan polysaccharides. Int J Biol Macromol 2023; 238:124114. [PMID: 36963540 DOI: 10.1016/j.ijbiomac.2023.124114] [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: 10/20/2022] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/26/2023]
Abstract
An active polysaccharide (LP) from longan was purified and characterized. LP consisted of galactose and glucose in a molar ratio of 1.5: 98.5, with a molecular weight of 4.67 × 107 g/mol. The main backbone of LP was T-α-D-Glcp-[(1 → 6)-α-D-Glcp-(1 → 6)-α-D-Glcp]n. After simulated gastrointestinal digestion, the molecular weight distribution, monosaccharide composition, and major glycosidic bonds of LP were not significantly changed. LP and digested LP (DLP) reduced phagocytosis and promoted IL-10 and IL-12 secretion of dendritic cells. In addition, the effects of LP and DLP on activating dendritic cells showed no significant difference. This study helps to illuminate the potential mode of immunomodulatory action of longan polysaccharides in vivo.
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Affiliation(s)
- Shengwei Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
| | - Juncheng Chen
- International School of Public Health and One Health, Hainan Medical University, Haikou 571199, China
| | - Chao Feng
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Haibo Lan
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jucai Xu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
| | - Ruili Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Congfa Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wu Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China.
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23
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Jagelaviciute J, Staniulyte G, Cizeikiene D, Basinskiene L. Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01054-w. [PMID: 36899145 DOI: 10.1007/s11130-023-01054-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h. Soluble (SDF) and insoluble (IDF) dietary fiber, reducing sugars and the total phenolic contents (TPC), along with the technological properties (water and oil retention capacities, solubility index, emulsion stability) of treated apple pomace were evaluated. The prebiotic activity of apple pomace water-soluble fraction on two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105 was investigated. Treatment with Celluclast® 1.5 L increased SDF, reducing sugars, SDF/IDF ratio and decreased IDF of apple pomace. While treatment with Viscozyme® L, Pectinex® Ultra Tropical increased reducing sugars, solubility index and TPC, but in most cases reduced oil and water retention capacities, decreased SDF and IDF content. All apple pomace extracts promoted growth of probiotic strains. Addition of 5% of apple pomace hydrolyzed with Celluclast® 1.5 L did not have negative impact on wheat bread, while addition of other enzymatically hydrolyzed apple pomaces decreased pH, specific volume and porosity of wheat bread. Obtained results suggest that apple pomace enzymatically hydrolyzed with Celluclast® 1.5 L can be potentially used for wheat bread supplementation with dietary fiber.
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Affiliation(s)
- Jolita Jagelaviciute
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Guste Staniulyte
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Dalia Cizeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Loreta Basinskiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania.
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Wang C, Li J, Cao Y, Huang J, Lin H, Zhao T, Liu L, Shen P, Julian McClements D, Chen J, Liu C, Liu J, Li Q. Extraction and characterization of pectic polysaccharides from Choerospondias axillaris peels: Comparison of hot water and ultrasound-assisted extraction methods. Food Chem 2023; 401:134156. [DOI: 10.1016/j.foodchem.2022.134156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 08/01/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
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25
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Song L, Liu S, Zhang L, Pan L, Xu L. Polysaccharides from Nitraria retusa Fruit: Extraction, Purification, Structural Characterization, and Antioxidant Activities. Molecules 2023; 28:molecules28031266. [PMID: 36770932 PMCID: PMC9920977 DOI: 10.3390/molecules28031266] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/29/2022] [Accepted: 01/06/2023] [Indexed: 01/31/2023] Open
Abstract
Polysaccharides are important bioactive components of Nitraria retusa fruit (NRF). In this study, the ultrasonic-assisted extraction (UAE) conditions of polysaccharides from Nitraria retusa fruit (NRFPs) were optimized by response surface methodology (RSM). The structural characteristics and antioxidant activity were investigated. The maximum NRFPs yield of 3.35% was obtained under the following optimal conditions: temperature of 59.5 °C, time of 30.5 min, liquid-to-solid ratio of 19.5 mL/g. Three polysaccharide fractions, NRFP-1 (20.01 kDa), NRFP-2 (28.96 kDa), and NRFP-3 (67.45 kDa), were isolated. Glucose, galactose, and arabinose in different percentages were identified as the primary monosaccharide units. The Fourier transform infrared spectrometer (FT-IR) and nuclear magnetic resonance (NMR) analysis indicated the presence of α- and β-glycosidic bonds in NRFPs. The NRFP-3 exhibited the highest scavenging activities against DPPH, ABTS, -OH free radicals, and Fe+3-reducing activity.
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Affiliation(s)
- Lijun Song
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China
| | - Shiqi Liu
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China
| | - Li Zhang
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
- Correspondence:
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26
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Purification, Characterization and Bioactivity of Different Molecular-Weight Fractions of Polysaccharide Extracted from Litchi Pulp. Foods 2023; 12:foods12010194. [PMID: 36613408 PMCID: PMC9818915 DOI: 10.3390/foods12010194] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Litchi polysaccharides are a kind of macromolecular polymers with various biological activities and a wide range of molecular weights. In this study, two separate fractions, with average molecular weights of 378.67 kDa (67.33%) and 16.96 kDa (6.95%), which were referred to as LP1 and LP2, respectively, were separated using an ultrafiltration membrane. Their physicochemical properties, and immunomodulatory and prebiotic activity were compared. The results revealed that LP2 contained more neutral sugar, arabinose, galactose and rhamnose, but less uronic acid, protein, mannose and glucose than LP1. Compared with LP1, LP2 possessed higher solubility and lower apparent viscosity. LP2 exhibited stronger stimulation on macrophage secretion of NO, TNF-α and IL-6, as well as better proliferation of Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus casei and Bifidobacterium adolescentis. These results suggest that an ultrafiltration membrane might be used to prepare a highly-active polysaccharide fraction from litchi pulp that may be used for food or drug development.
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27
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Nataraj A, Govindan S, Rajendran A, Ramani P, Subbaiah KA, Munekata PES, Pateiro M, Lorenzo JM. Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities. Antioxidants (Basel) 2022; 12:antiox12010105. [PMID: 36670967 PMCID: PMC9854956 DOI: 10.3390/antiox12010105] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
An acidic polysaccharide fraction was obtained from Calocybe indica (CIP3a) after subjecting it to hot water extraction followed by purification through DEAE-cellulose 52 and Sepaharose 6B column chromatography. The CIP3a was further modified using chloroacetic acid to yield carboxymethylated derivatives (CMCIP3a). The modified polysaccharide was characterized using various spectroscopic methods. In addition, further antioxidant, antitumor and anticoagulant activities were also investigated. The polysaccharides CIP3a and CMCIP3a were heterogeneous in nature and composed of various molar percentages of glucose, arabinose and mannose with molecular weights of 1.456 × 103 and 4.023 × 103 Da, respectively. The NMR and FT-IR data demonstrated that the carboxymethylation on the polysaccharide was successful. In comparison to CIP3a polysaccharides, the modified derivatives had lower sugar and protein contents, and higher levels of uronic acid. The in vitro antioxidant activity showed that CMCIP3a with higher molecular weight displayed an elevated ability in scavenging the DPPH radical, ABTS, superoxide, hydroxyl radical, ferric reducing power, cupric reducing power and erythrocyte hemolysis inhibition with an EC50 value of 2.49, 2.66, 4.10, 1.60, 3.48, 1.41 and 2.30 mg/mL, respectively. The MTT assay results revealed that CMCIP3a displayed a dose-dependent inhibition on five cancer cells (HT29, PC3, HeLa, Jurkat and HepG-2) in the range of 10-320 μg/mL. The APTT, PT and TT were significantly extended by CMCIP3a in relation to dosage, indicating that the anticoagulant effect of CIP was both extrinsic and intrinsic, along with a common coagulation pathway. These findings demonstrated that carboxymethylation might effectively improve the biological potential of the derivatives and offer a theoretical framework for the creation of novel natural antioxidants, low-toxicity antitumor and antithrombotic drugs.
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Affiliation(s)
- Ambika Nataraj
- Department of Biochemistry, School of Biosciences, Periyar University, Salem 636001, India
| | - Sudha Govindan
- Department of Biochemistry, School of Biosciences, Periyar University, Salem 636001, India
- Correspondence: (S.G.); (P.R.); (J.M.L.)
| | - Archana Rajendran
- Dhanvanthri Laboratory, Department of Sciences, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Coimbatore 641112, India
- Center of Excellence in Advanced Materials & Green Technologies (CoE–AMGT), Amrita School of Engineering, Amrita Vishwa Vidyapeetham, Coimbatore 641112, India
| | - Prasanna Ramani
- Dhanvanthri Laboratory, Department of Sciences, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Coimbatore 641112, India
- Center of Excellence in Advanced Materials & Green Technologies (CoE–AMGT), Amrita School of Engineering, Amrita Vishwa Vidyapeetham, Coimbatore 641112, India
- Correspondence: (S.G.); (P.R.); (J.M.L.)
| | | | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (S.G.); (P.R.); (J.M.L.)
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28
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Physicochemical properties and prebiotic activities of polysaccharides from Zizyphus jujube based on different extraction techniques. Int J Biol Macromol 2022; 223:663-672. [PMID: 36368360 DOI: 10.1016/j.ijbiomac.2022.11.057] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 11/02/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
Abstract
Zizyphus jujube polysaccharide was extracted with hot water, ultrahigh pressure, deep eutectic solvent (DES) and ultrahigh pressure-assisted DES. Comparative analyses were conducted on the yield, physicochemical properties and prebiotic activity of four polysaccharides (JP-H, JP-U, JP-D and JP-UD). The yield of JP-UD (10.42 %) was 3.3 times that of JP-H (3.12 %), and its sugar content was the highest. JP-UD possessed the lowest Mw, while JP-H possessed the highest. Four JPs were acidic pyranose and mainly composed of galacturonic acid, arabinose and galactose. NMR results demonstrated that they contained not only similar glycosidic linkage but also the specific glycosidic linkage of →4)-α-D-Glcp-(l→ appeared in JP-U and JP-UD, the esterified units of GalA and CONH2 group appeared in JP-D and JP-UD, and the Terminal β-D-Galp and →4)-α-GalpA-(1→ appeared in JP-UD. JPs showed different proliferation effects on four lactobacillus strains, among which JP-UD exhibited the strongest prebiotic activity. Zizyphus jujube polysaccharides have great potential for application in the functional food and medical industry.
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29
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Ma J, Chen X, Zhang L, Ma L, Li J, Li J, Zang J. The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Physicochemical characterization, rheological and antioxidant properties of three alkali-extracted polysaccharides from mung bean skin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107867] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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31
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Tang Y, He X, Liu G, Wei Z, Sheng J, Sun J, Li C, Xin M, Li L, Yi P. Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide. Food Chem 2022; 405:134804. [DOI: 10.1016/j.foodchem.2022.134804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 10/25/2022] [Accepted: 10/27/2022] [Indexed: 11/07/2022]
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32
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You S, Ma Y, Yan B, Pei W, Wu Q, Ding C, Huang C. The promotion mechanism of prebiotics for probiotics: A review. Front Nutr 2022; 9:1000517. [PMID: 36276830 PMCID: PMC9581195 DOI: 10.3389/fnut.2022.1000517] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Prebiotics and probiotics play a positive role in promoting human nutrition and health. Prebiotics are compounds that cannot be digested by the host, but can be used and fermented by probiotics, so as to promote the reproduction and metabolism of intestinal probiotics for the health of body. It has been confirmed that probiotics have clinical or health care functions in preventing or controlling intestinal, respiratory, and urogenital infections, allergic reaction, inflammatory bowel disease, irritable bowel syndrome and other aspects. However, there are few systematic summaries of these types, mechanisms of action and the promotion relationship between prebiotics and probiotic. Therefore, we summarized the various types of prebiotics and probiotics, their individual action mechanisms, and the mechanism of prebiotics promoting probiotics in the intestinal tract. It is hoped this review can provide new ideas for the application of prebiotics and probiotics in the future.
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Affiliation(s)
- Siyong You
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuchen Ma
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Food Science and Technology Center, National University of Singapore (Suzhou) Research Institute, Suzhou, China
| | - Bowen Yan
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Wenhui Pei
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
- *Correspondence: Qiming Wu
| | - Chao Ding
- Department of General Surgery, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, Nanjing, China
- Chao Ding
| | - Caoxing Huang
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Caoxing Huang
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33
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Hojjati M, Noshad M, Sorourian R, Askari H, Feghhi S. Effect of gamma irradiation on structure, physicochemical and functional properties of bitter vetch (Vicia ervilia) seeds polysaccharides. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110569] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Yang Y, Liang M, Ouyang D, Tong H, Wu M, Su L. Research Progress on the Protective Effect of Brown Algae-Derived Polysaccharides on Metabolic Diseases and Intestinal Barrier Injury. Int J Mol Sci 2022; 23:10784. [PMID: 36142699 PMCID: PMC9503908 DOI: 10.3390/ijms231810784] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
In the human body, the intestine is the largest digestive and immune organ, where nutrients are digested and absorbed, and this organ plays a key role in host immunity. In recent years, intestinal health issues have gained attention and many studies have shown that oxidative stress, inflammation, intestinal barrier damage, and an imbalance of intestinal microbiota may cause a range of intestinal diseases, as well as other problems. Brown algae polysaccharides, mainly including alginate, fucoidan, and laminaran, are food-derived natural products that have received wide attention from scholars owing to their good biological activity and low toxic side effects. It has been found that brown algae polysaccharides can repair intestinal physical, chemical, immune and biological barrier damage. Principally, this review describes the protective effects and mechanisms of brown algae-derived polysaccharides on intestinal health, as indicated by the ability of polysaccharides to maintain intestinal barrier integrity, inhibit lipid peroxidation-associated damage, and suppress inflammatory cytokines. Furthermore, our review aims to provide new ideas on the prevention and treatment of intestinal diseases and act as a reference for the development of fucoidan as a functional product for intestinal protection.
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Affiliation(s)
- Ying Yang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Meina Liang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Dan Ouyang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Haibin Tong
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Mingjiang Wu
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Laijin Su
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
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Structural characterization and antioxidant activity of Polygonatum sibiricum polysaccharides. Carbohydr Polym 2022; 291:119524. [DOI: 10.1016/j.carbpol.2022.119524] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/31/2022] [Accepted: 04/21/2022] [Indexed: 01/03/2023]
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Li X, Peng B, Chi-Keung Cheung P, Wang J, Zheng X, You L. Depolymerized non-digestible sulfated algal polysaccharides produced by hydrothermal treatment with enhanced bacterial fermentation characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Yue X, Chen Z, Zhang J, Huang C, Zhao S, Li X, Qu Y, Zhang C. Extraction, purification, structural features and biological activities of longan fruit pulp (Longyan) polysaccharides: A review. Front Nutr 2022; 9:914679. [PMID: 35958258 PMCID: PMC9358249 DOI: 10.3389/fnut.2022.914679] [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: 04/07/2022] [Accepted: 07/04/2022] [Indexed: 11/29/2022] Open
Abstract
Dimocarpus longan Lour. (also called as longan) is a subtropical and tropical evergreen tree belonging to the Sapindaceae family and is widely distributed in China, Southeast Asia and South Asia. The pulp of longan fruit is a time-honored traditional medicinal and edible raw material in China and some Asian countries. With the advancement of food therapy in modern medicine, longan fruit pulp as an edible medicinal material is expected to usher in its rapid development as a functional nutrient. As one of the main constituents of longan fruit pulp, longan fruit pulp polysaccharides (LPs) play an indispensable role in longan fruit pulp-based functional utilization. This review aims to outline the extraction and purification methods, structural characteristics and biological activities (such as immunoregulatory, anti-tumor, prebiotic, anti-oxidant, anti-inflammatory and inhibition of AChE activity) of LPs. Besides, the structure-activity relationship, application prospect and patent application of LPs were analyzed and summarized. Through the systematic summary, this review attempts to provide a theoretical basis for further research of LPs, and promote the industrial development of this class of polysaccharides.
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Affiliation(s)
- Xuan Yue
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhejie Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, China
| | - Jinming Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Chi Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shiyi Zhao
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xuebo Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yan Qu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Chen Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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Technological Properties and Composition of Enzymatically Modified Cranberry Pomace. Foods 2022; 11:foods11152321. [PMID: 35954089 PMCID: PMC9368176 DOI: 10.3390/foods11152321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 12/29/2022] Open
Abstract
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.
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Zhao H, Deng B, Li D, Jia L, Yang F. Enzymatic-extractable polysaccharides from Cordyceps militaris alleviate carbon tetrachloride-induced liver injury via Nrf2/ROS/NF-κB signaling pathway. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Physical Properties and Prebiotic Activities ( Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes. Molecules 2022; 27:molecules27154902. [PMID: 35956854 PMCID: PMC9369978 DOI: 10.3390/molecules27154902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup−50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.
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Jiao Y, Yang Y, Zhou L, Chen D, Lu Y. Two Natural Flavonoid Substituted Polysaccharides from Tamarix chinensis: Structural Characterization and Anticomplement Activities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144532. [PMID: 35889403 PMCID: PMC9315555 DOI: 10.3390/molecules27144532] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/10/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022]
Abstract
Two novel natural flavonoid substituted polysaccharides (MBAP-1 and MBAP-2) were obtained from Tamarix chinensis Lour. and characterized by HPGPC, methylation, ultra-high-performance liquid chromatography-ion trap tandem mass spectrometry (UPLC-IT-MSn), and NMR analysis. The results showed that MBAP-1 was a homogenous heteropolysaccharide with a backbone of 4)-β-d-Glcp-(1→ and →3,4,6)-β-d-Glcp-(1→. MBAP-2 was also a homogenous polysaccharide which possessed a backbone of →3)-α-d-Glcp-(1→, →4)-β-d-Glcp-(1→ and →3,4)-β-d-Glcp-2-OMe-(1→. Both the two polysaccharides were substituted by quercetin and exhibited anticomplement activities in vitro. However, MBAP-1 (CH50: 0.075 ± 0.004 mg/mL) was more potent than MBAP-2 (CH50: 0.249 ± 0.006 mg/mL) and its reduced product, MBAP-1R (CH50: 0.207 ± 0.008 mg/mL), indicating that multiple monosaccharides and uronic acids might contribute to the anticomplement activity of the flavonoid substituted polysaccharides of T. chinensis. Furthermore, the antioxidant activity of MBAP-1 was also more potent than that of MBAP-2. In conclusion, these two flavonoid substituted polysaccharides from T. chinensis were found to be potential oxidant and complement inhibitors.
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Affiliation(s)
| | | | | | | | - Yan Lu
- Correspondence: (D.C.); (Y.L.)
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Sorourian R, Khajehrahimi AE, Tadayoni M, Azizi MH, Hojjati M. Structural characterization and cytotoxic, ACE-inhibitory and antioxidant activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01512-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Yu YH, Tang ZM, Xiong C, Wu FF, Zhao JR, Zhao XH. Enhanced Growth Inhibition and Apoptosis Induction in Human Colon Carcinoma HT-29 Cells of Soluble Longan Polysaccharides with a Covalent Chemical Selenylation. Nutrients 2022; 14:nu14091710. [PMID: 35565676 PMCID: PMC9100046 DOI: 10.3390/nu14091710] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/16/2022] [Accepted: 04/20/2022] [Indexed: 11/30/2022] Open
Abstract
The selenylated polysaccharides chemically belong to the organic Se-conjugated macromolecules and have recently been attracting more and more attention due to their potential to promote body health or prevent cancers. Longan (Dimocarpus longan L.), as a subtropical fruit, contains soluble and non-digestible polysaccharides that are regarded with health care functions in the body. In this study, the longan polysaccharides (LP) were obtained via enzyme-assisted water extraction, and then chemically selenylated using a reaction system composed of HNO3–Na2SeO3 to yield two selenylated products, namely, SeLP1 and SeLP2, with Se contents of 1.46 and 4.79 g/kg, respectively. The anti-cancer effects of the three polysaccharide samples (LP, SeLP1, and SeLP2) were thus investigated using the human colon cancer HT-29 cells as the cell model. The results showed that SeLP1 and SeLP2 were more able than LP to inhibit cell growth, alter cell morphology, cause mitochondrial membrane potential loss, increase intracellular reactive oxygen and [Ca2+]i levels, and induce apoptosis via regulating the eight apoptosis-related genes and proteins including Bax, caspases-3/-8/-9, CHOP, cytochrome c, DR5, and Bcl-2. It was thereby proven that the selenylated polysaccharides could induce cell apoptosis via activating the death receptor, mitochondrial-dependent, and ER stress pathways. Collectively, both SeLP1 and SeLP2 showed higher activities than LP in HT-29 cells, while SeLP2 was consistently more active than SeLP1 in exerting these assessed anti-cancer effects on the cells. In conclusion, this chemical selenylation covalently introduced Se into the polysaccharide molecules and caused an enhancement in their anti-cancer functions in the cells, while higher selenylation extent was beneficial to the activity enhancement of the selenylated products.
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Affiliation(s)
- Ya-Hui Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
| | - Zhi-Mei Tang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Cen Xiong
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Fei-Fei Wu
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
| | - Jun-Ren Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China; (Z.-M.T.); (C.X.); (F.-F.W.); (J.-R.Z.)
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Correspondence: ; Tel.: +86-668-292-3716
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Wannavijit S, Outama P, Le Xuan C, Lumsangkul C, Lengkidworraphiphat P, Tongsiri S, Chitmanat C, Doan HV. Modulatory effects of longan seed powder on growth performance, immune response, and immune-antioxidant related gene expression in Nile tilapia (Oreochromis niloticus) raised under biofloc system. FISH & SHELLFISH IMMUNOLOGY 2022; 123:460-468. [PMID: 35339660 DOI: 10.1016/j.fsi.2022.03.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 03/20/2022] [Accepted: 03/21/2022] [Indexed: 06/14/2023]
Abstract
This study evaluates the effects of longan seed powder (LS) on the growth performance, immunological response, and immune-antioxidant related gene expression of Nile tilapia (Oreochromis niloticus). Three hundred fish (13.82 ± 0.06 g) were divided into five experiments and fed 5 diets, including the basal diet (control without LS) and basal diet containing 10 (LS10), 20 (LS20), 40 (LS40), and 80 (LS80) g kg-1 LS for eight weeks. A completely randomized design (CRD) with three replications was utilised. The growth performance and immune response were measured at weeks 4 and 8 post feeding, while the gene expressions were determined at the end of the feeding trial. The results revealed that administration of LS could significantly (P < 0.05) improve specific growth rate (SGR), weight gain (WG), and feed conversion ratio (FCR) in Nile tilapia as compared to the control group. However, no significant differences (P > 0.05) were observed in survival rates among treatments. LS-supplemented diets showed enhanced serum peroxidase activity (SPA), serum lysozyme activity (SLA), skin mucus lysozyme activity (MLA), and skin mucus peroxidase activity (MPA) at weeks 4 and 8 post-feeding, with the highest values observed in the LS20 diet (P < 0.05). Additionally, LS-supplemented diets significantly up-regulated (P < 0.05) immune and antioxidant related gene expressions (IL1, IL8, LBP, GSTa, GPX, and GSR) in the liver and intestine, with highest values observed in the LS20 treatment. The present results confirmed the beneficial effects of LS as a functional feed additive and immunostimulant for Nile Tilapia culture in a biofloc system.
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Affiliation(s)
- Supreya Wannavijit
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Piyatida Outama
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Chinh Le Xuan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Chompunut Lumsangkul
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Phattawin Lengkidworraphiphat
- Science and Technology Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai, 50200, Thailand
| | - Sudaporn Tongsiri
- Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai, 50290, Thailand
| | - Chanagun Chitmanat
- Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai, 50290, Thailand
| | - Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand; Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Sun J, Chen H, Xie H, Li M, Chen Y, Hung YC, Lin H. Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism. Food Chem X 2022; 13:100265. [PMID: 35498983 PMCID: PMC9040007 DOI: 10.1016/j.fochx.2022.100265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 02/11/2022] [Accepted: 02/21/2022] [Indexed: 12/05/2022] Open
Abstract
AEW delayed pulp softening of longans via suppressing cell wall disassembly. AEW down-regulated expression levels of longan pulp cell wall degrading-related genes. AEW decreased activities of cell wall degrading enzymes in pulp of harvested longans. AEW retained higher levels of longan pulp CWM, CSP, ISP, cellulose, and hemicellulose.
Effects of acidic electrolyzed water (AEW) treatment (pH = 2.5, ACC = 80 mg L−1, 10 min) on pulp firmness, amounts of CWM and CWP, activities and expression of relevant genes of CWDEs in pulp of Fuyan longan during storage at 25 °C were evaluated. Compared to control samples, during storage, AEW-treated fruit retained a higher pulp firmness, prevented WSP formation, reduced the degradation of CSP, cellulose and hemicellulose, and lowered CWDEs activities and their corresponding gene expression. When stored for 5 d, pulp firmness (113.6 g mm−1), CWM (13.9 g kg−1), and CSP (1.4 g kg−1) in AEW-treated fruit displayed the clearly higher contents than those in control samples. These data suggest that AEW treatment can slow down the pulp softening and retain higher pulp CWP levels in postharvest fresh longans, which was because AEW lowered activities of CWDEs and its gene expression levels, and maintained the cell wall structure's integrity.
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Key Words
- 1-MCP, 1-methylcyclopropene
- AEW, acidic electrolyzed water
- Acidic electrolyzed water
- CEL, cellulase
- CSP, covalent-soluble pectin
- CWDEs, cell wall degrading enzymes
- CWM, cell wall materials
- CWP, cell wall polysaccharides
- Cell wall degrading enzymes
- Cell wall polysaccharides
- Gene expression
- ISP, ionic-soluble pectin
- Longan fruit
- NFT, near freezing temperature
- PE, pectinesterase
- PG, polygalacturonase
- Pulp firmness
- WSP, water-soluble pectin
- XET, xyloglucan endotransglycosylase
- β-Gal, β-galactosidase
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Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Hongbin Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Huilin Xie
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
- Corresponding authors.
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China
- Corresponding authors.
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Zuofa Z, Chao W, Weiming C, Tingting S, Guoying L. Effects of dehydration and extraction techniques on the physicochemical properties and antioxidant activities of Oudemansiella radicata polysaccharides. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01154-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Wang P, Zheng Y, Li Y, Shen J, Dan M, Wang D. Recent advances in biotransformation, extraction and green production of D-mannose. Curr Res Food Sci 2022; 5:49-56. [PMID: 35005631 PMCID: PMC8718577 DOI: 10.1016/j.crfs.2021.12.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/10/2021] [Accepted: 12/11/2021] [Indexed: 11/29/2022] Open
Abstract
D-mannose is a natural and biologically active monosaccharide. It is the C-2 epimer of glucose and a component of a variety of polysaccharides in plants. In addition, D-mannose also naturally exists in some cells of the human body and participates in the immune regulation of cells as a prebiotic. Its good physiological benefits to human health and wide application in the food and pharmaceutical industries have attracted widespread attention. Therefore, in-depth research on preparation methods of D-mannose has been widely developed. This article summarizes the main production methods of D-mannose in recent years, especially the in-depth excavation from biomass raw materials such as coffee grounds, konjac flour, acai berry, etc., to provide new ideas for the green manufacture of D-mannose. Various methods of recent mannose production were comprehensively summarized. The new technical progress of obtaining mannose from biomass as emphatically discussed. Discuss various preparation methods including different pretreatments, enzymatic hydrolysis, etc.
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Affiliation(s)
- Peiyao Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuting Zheng
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yanping Li
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Ji Shen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Meiling Dan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Damao Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
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Yu YH, Wang L, Zhang Q, Zhang XN, Zhao XH. Activities of the soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides against HCT-116 cells as affected by a chemical selenylation. Curr Res Food Sci 2022; 5:1071-1083. [PMID: 35799859 PMCID: PMC9253915 DOI: 10.1016/j.crfs.2022.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 06/01/2022] [Accepted: 06/19/2022] [Indexed: 11/02/2022] Open
Abstract
The soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides (LP) with Se content less than 0.01 g/kg were extracted and selenylated chemically with the HNO3–Na2SeO3 system, to prepare two selenylated products namely SeLP1 and SeLP2 with enhanced Se contents of 1.46 and 4.79 g/kg, respectively. LP, SeLP1, and SeLP2 were then measured and compared for their saccharide features and bioactivity in human colon carcinoma HCT-116 cells. Compared with LP, both SeLP1 and SeLP2 contained more neutral saccharides, but showed reduced uronic acid content and undetectable sulfate. Moreover, SeLP1 and especially SeLP2 in the cells showed higher activities than LP, reflected by their enhanced capacity to inhibit cell growth, alter cell morphology, and suppress cell colony formation. Compared with LP, SeLP1 and especially SeLP2 were also more capable of promoting intracellular reactive oxygen species and Ca2+ levels, causing mitochondrial membrane potential loss, or inducing cell apoptosis via up- and down-regulating the eight apoptosis-related genes and proteins. Overall, the performed chemical selenylation of LP resulted in obvious changes in these saccharide features and simultaneously enhanced the anti-cancer activity of the selenylated products against the cells clearly, while a higher selenylation extent of the selenylated products consistently caused higher activity towards the cells. The results of this study thus highlighted that this chemical selenylation is applicable when aiming to enhance the bioactivities of natural polysaccharides. Chemical selenylation of longan polysaccharides causes Se conjugation covalently. The selenylated polysaccharides have changes in saccharide features and sulfate. The selenylated polysaccharides have higher activities to HCT-116 cells. Higher polysaccharide selenylation consistently leads to activity increase in cells.
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Xu D, Li L, Tang X, Chen J, Yan W, Wang L, Zhang X, Li B, Yao H. Potential prebiotic functions of a characterised
Ehretia macrophylla
Wall. fruit polysaccharide. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dan Xu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
| | - Lin Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
- School of Chemical Engineering and Energy Technology Dongguan University of Technology College Road 1 Dongguan 523808 China
| | - Xin Tang
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Juncheng Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
| | - Wenbing Yan
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
| | - Lei Wang
- Department of Food Science and Engineering Jinan University Guangzhou 510632 China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering South China University of Technology 381 Wushan Road, Tianhe District Guangzhou 510640 China
| | - Hong Yao
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Qld 4072 Australia
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The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review. Foods 2021; 10:foods10123004. [PMID: 34945554 PMCID: PMC8701727 DOI: 10.3390/foods10123004] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/25/2021] [Accepted: 12/02/2021] [Indexed: 02/07/2023] Open
Abstract
Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.
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