1
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Gao W, Liu J, Zhang P, Zeng XA, Han Z, Teng Y. Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis. Int J Biol Macromol 2024; 278:134469. [PMID: 39102911 DOI: 10.1016/j.ijbiomac.2024.134469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 07/17/2024] [Accepted: 08/02/2024] [Indexed: 08/07/2024]
Abstract
In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP. The physiochemical, molecular structural and functional properties of the three pectins were determined. The results showed that PEP had excellent physiochemical properties, with the highest yield (12.08 %), total sugar (80.17 %) and total phenol content (38.20 %). The monosaccharide composition and FT-IR analysis indicated that the three pectins were similar. The molecular weights of PEP, EPP and SP were 51.13, 88.51 and 40.00 kDa, respectively. PEP showed the best gel properties, emulsification stability and antioxidant capacity among the three products, due to its high galacturonic acid and total phenol content, appropriate protein and low molecular weight. The mechanism of PEF-assisted cellulase hydrolysis of pomelo peel was also revealed by SEM analysis. These results suggested that PEF pretreatment was the best method, which not only improved the efficiency of enzymatic extraction, but also reduced resource waste and increased financial benefits.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Jiajing Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Peilin Zhang
- Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongxin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Chen L, Chang X, Wu C, Luo G, Zhang P, Tian W. Polysaccharide extracted from Atractylodes macrocephala improves the spleen deficiency constipation in mice by regulating the gut microbiota to affect the 5-HT synthesis. Neurogastroenterol Motil 2024:e14875. [PMID: 39077771 DOI: 10.1111/nmo.14875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 06/02/2024] [Accepted: 07/11/2024] [Indexed: 07/31/2024]
Abstract
BACKGROUND The traditional herbal medicine Atractylodes macrocephala Koidz. (A. macrocephala) is commonly utilized for alleviating symptoms associated with spleen deficiency, abdominal distension, diarrhea, and constipation. These pharmacological effects are attributed to a variety of active constituents. However, the specific bioactive compounds responsible for promoting defecation and gastrointestinal transit in A. macrocephala remain unidentified. METHODS The primary polysaccharide characteristics of PAMK was elucidated by HPLC, FT-IR, and HGPGC. Efficacy of PAMK (0.07, 0.14, and 0.28 mg/g) on mice was evaluated in a spleen deficiency constipation mouse model by analyzing stool parameters, constipation-related physiological indexes, and SCFAs. The expression levels of 5-HT3R, 5-HT4R, and related receptor genes were examined by RT-qPCR, and neurotransmitters were examined using ELISA. Finally, the diversity of gut microbiota was analyzed with 16S rDNA sequencing. KEY RESULTS The results showed that PAMK significantly reduced the gastrointestinal transport time and increased the number of fecal pellets and fecal water content in spleen deficiency constipation model mice. PAMK kept the balance of 5-HT, SCFAs, TPH-1, SERT, CgA, and neurotransmitter levels (VIP, SP, MTL) in mice colon. In addition, PAMK could regulate the abundance of gut microbiota such as Alistopes, Bacteroides, and Odoribacter in spleen deficiency constipation model mice gut. CONCLUSIONS AND INFERENCES It can be concluded that PAMK effectively ameliorated the symptoms of spleen deficiency constipation in mice by modulating the expression of 5-HT and its associated receptors. The underlying mechanism was elucidated, providing a solid theoretical foundation for the therapeutic application of A. macrocephala in treating spleen deficiency constipation and offering potential for developing novel approaches to address this condition.
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Affiliation(s)
- Lei Chen
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Xiangbing Chang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Chuntao Wu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Guofu Luo
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Peifeng Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Wei Tian
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, China
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3
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Li Z, Zhang Z, Ding J, Li Y, Cao G, Zhu L, Bian Y, Liu Y. Extraction, structure and bioactivities of polysaccharide from root of Arctium lappa L.: A review. Int J Biol Macromol 2024; 265:131035. [PMID: 38518934 DOI: 10.1016/j.ijbiomac.2024.131035] [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: 11/19/2023] [Revised: 02/16/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
Arctium lappa L. root is a well-known Chinese medicine with high medicinal and food values. Arctium lappa L. root polysaccharide (ALP), as the main component and bioactive substance, has a variety of biological activities, including anti-inflammatory, antioxidant, hypoglycemic, hypolipidemic, antithrombotic, immunomodulatory activity and improvement of intestinal flora. The biological activities of polysaccharides are closely related to their structures, and different extraction and purification methods will yield different polysaccharide structures. As a kind of natural polysaccharide, ALP has a broad application prospect in drug carrier. In this paper, we reviewed the research progress on the extraction, purification, structural characterization, biological activities, structure-activity relationship and drug carrier application of ALP, in order to provide basic reference for the development and application of medical and health care value. At the same time, the shortcomings of ALP research are discussed in depth, and the potential development prospect and future research direction are prospected.
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Affiliation(s)
- Zheng Li
- School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Zhiyuan Zhang
- School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jie Ding
- School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Yuanyuan Li
- School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Guiyun Cao
- Shandong Hongjitang Pharmaceutical Group Company, Ltd, Jinan 250355, China
| | - Lihao Zhu
- Sishui Siheyuan Culture and Tourism Development Company, Ltd., Sishui 273200, China
| | - Yifei Bian
- Innovation Research Institute of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
| | - Yuhong Liu
- School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; Sishui Siheyuan Culture and Tourism Development Company, Ltd., Sishui 273200, China.
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Öztürk T, Özbek HN, Koçak Yanık D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO 2/H 2O. Foods 2024; 13:476. [PMID: 38338611 PMCID: PMC10855063 DOI: 10.3390/foods13030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/26/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g-1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g-1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.
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Affiliation(s)
- Tuğba Öztürk
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
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Wang Z, Song W, Song H, Huang W, Li Y, Feng J. Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.). Int J Biol Macromol 2024; 257:128684. [PMID: 38086431 DOI: 10.1016/j.ijbiomac.2023.128684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/18/2023]
Abstract
In this work, the effects of four different extraction methods, acid (HCl), alkali (NaOH), enzymes (cellulase/pectinase), and buffer (pH 7.0) on the physicochemical properties and functionalities of burdock pectin were systematically investigated and compared. Buffer extraction gave a low yield (2.8 %) and is therefore limited in its application. The acid treatment hydrolyzed the neutral sidechains and gave a homogalacturonan content of 72.6 %. By contrast, alkali and enzymes preserved the sidechains while degrading the polygalacturonan backbone, creating a rhamnogalacturonan-I dominant structure. The branched structure, low molecular weight, and high degree of methylation (42.3 %) contributed to the interfacial adsorption, emulsifying capacity, and cellular antioxidant activity of the enzyme-extracted product. For the acid-extracted product, the strong intramolecular electrostatic repulsion restricted the formation of a contact interface to prevent coalescence of the emulsion. In addition, they did not have sufficient reducing ends to scavenge free radicals. Although a high branching size (5.0) was adopted, the low degree of methylation (19.5 %) affected the emulsifying capacity of the alkali-extracted products. These results provide useful information for pectic polysaccharides production with tailored properties.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Wancheng Song
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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Song H, Guo R, Sun X, Kou Y, Ma X, Chen Y, Song L, Wu Y. Integrated metabolomics and transcriptomics revealed the anti-constipation mechanisms of xylooligosaccharides from corn cobs. Food Funct 2024; 15:894-905. [PMID: 38168976 DOI: 10.1039/d3fo04366e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Xylooligosaccharides (XOSs) have recently garnered interest for their potential as an anti-constipation agent. In this study, we investigated the effects of XOSs derived from corn cobs on constipation in mice through a comprehensive analysis of both the metabolome and transcriptome. Our multi-omics approach revealed that XOSs primarily modulated butanoate metabolism and steroid hormone biosynthesis pathways, as well as key signaling pathways such as PPAR and NF-kappa B. Notably, we observed a decrease in inflammatory biomarker expression and an elevation of butyric acid metabolite levels with XOSs treatment. A deeper analysis of gene expression and metabolite alterations highlighted significant changes in genes encoding critical enzymes and metabolites involved in these pathways. Overall, these findings underscore the considerable potential of XOSs derived from corn cobs as a dietary supplement for effectively alleviating constipation.
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Affiliation(s)
- Hong Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Rui Guo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xianbao Sun
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yuxing Kou
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xuan Ma
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yinan Chen
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Lihua Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yan Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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7
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de Marins AR, Ribeiro STC, de Oliveira MC, Cardozo Filho L, de Oliveira AJB, Gonçalves RAC, Gomes RG, Feihrmann AC. Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots. Carbohydr Polym 2024; 324:121525. [PMID: 37985103 DOI: 10.1016/j.carbpol.2023.121525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/11/2023] [Accepted: 10/22/2023] [Indexed: 11/22/2023]
Abstract
The focus of this study was the evaluation of how extraction techniques impact the chemical, structural, and rheological attributes of fructans extracted from Arctium lappa L. roots. Three distinct extraction procedures were used, utilizing water as solvent, infusion extraction conducted at ambient temperature (25 °C for 5 min), thermal extraction employing reflux (100 °C for 2 h), and ultrasound-assisted extraction (50 °C for 1.38 h with a 158 W output). Chemical characterization by Nuclear Magnetic Resonance (NMR) and colorimetric analyses revealed the obtaining of inulin-type fructans (yield 83 %). The degree of polymerization (DP) was found to be the lowest for ultrasound-assisted extraction (14.38), followed by the room-temperature (20.41) and thermal (21.14) extraction techniques. None of the extraction techniques appeared to modify the molecular structure of the isolated compounds. In X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses, distinct crystallization patterns were observed for the room-temperature and thermal extraction techniques, though all fractions consistently exhibited characteristic bands of inulin-type fructan. Rheological assessments indicated a viscoelastic nature of the fractions, with those extracted thermally demonstrating a greater viscosity. This study shows that the choice of extraction method can influence the structural characteristics of inulin-type fructans derived from the burdock root.
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Affiliation(s)
- Annecler Rech de Marins
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Susana Tavares Cotrim Ribeiro
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Mariana Carla de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Lucio Cardozo Filho
- Posgraduate Program in Chemistry Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Arildo José Braz de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Regina Aparecida Correia Gonçalves
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Raquel Guttierres Gomes
- Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Andresa Carla Feihrmann
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil; Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil.
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El Fihry N, El Mabrouk K, Eeckhout M, Schols HA, Hajjaj H. Physicochemical, structural, and functional characterization of pectin extracted from quince and pomegranate peel: A comparative study. Int J Biol Macromol 2024; 256:127957. [PMID: 37951436 DOI: 10.1016/j.ijbiomac.2023.127957] [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] [Received: 04/29/2023] [Revised: 09/16/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
Pectin's physicochemical, structural, and functional characteristics vary widely depending on the source of extraction. In this study, pectins were extracted from seedless quince and pomegranate peel, and their physicochemical, structural, and functional properties were investigated. A Box-Behnken Design with three factors and three levels was applied to optimize the pectin extraction yield from each matrix. As a result, the best extraction yields for quince pectin (QP) and pomegranate peel pectin (PPP) were 11.44 and 12.08 % (w/w), respectively. Both extracted pectins exhibit a linear structure, with the homogalacturonan domain dominating the rhamnogalacturonan I. Both pectins are highly methyl-esterified (DM > 69 %) with a higher degree of acetylation for PPP than QP, with 12 and 8 %, respectively. Unlike QP, PPP has a narrow, homogenous distribution and greater molecular weight (120 kDa). Regarding functionality, 1 g of QP could retain 4.92 g of water, and both pectin emulsions were more stable at room temperature than at 4 °C. When the concentration of QP is increased, rheological measurements demonstrate that it exhibits pseudoplastic behavior. Finally, QP can be used as a thickener, whereas PPP can be utilized as starting material for chemical changes to create multifunctional pectins.
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Affiliation(s)
- Noussaire El Fihry
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
| | - Khalil El Mabrouk
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes (UEMF), Meknes Road, Campus UEMF, BP51, 30 030 Fes, Morocco.
| | - Mia Eeckhout
- Department of Food Technology, Food Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
| | - Hassan Hajjaj
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
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9
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Zeng F, Li Y, Zhang X, Shen L, Zhao X, Beta T, Li B, Chen R, Huang W. Immune regulation and inflammation inhibition of Arctium lappa L. polysaccharides by TLR4/NF-κB signaling pathway in cells. Int J Biol Macromol 2024; 254:127700. [PMID: 37918584 DOI: 10.1016/j.ijbiomac.2023.127700] [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: 06/30/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/04/2023]
Abstract
Arctium lappa L. polysaccharides (ALP) are important active ingredients of burdocks with various bioactivities. In the present study, a crude polysaccharide was extracted from A. lappa L. roots and purified using DEAE-52 and Sephacryl™ S-400 columns to reach 99 % purity. This neutral polysaccharide contained fructose, glucose, galactose and arabinose in a ratio of 0.675:0.265:0.023:0.016 and had a Mw of 4256 Da. The immunomodulatory activity and intestinal inflammation inhibitory effects of ALP were investigated in in vitro models, including lipopolysaccharide-induced macrophage RAW264.7 and interleukin (IL)-1β-induced colon Caco-2 cells. The results revealed that ALP possessed both antioxidant and anti-inflammatory effects by decreasing nuclear factor-E2-related factor 2 mRNA expression and reactive oxygen species. Furthermore, ALP was found to have inhibitory effects on pro-inflammatory cytokines, including IL-8, IL-6, IL-1β, and tumor necrosis factor-α, as well as inflammatory cytokines, such as intercellular adhesion molecule-1, vascular cell adhesion molecule-1, and monocyte chemoattractant protein-1 by down-regulating the Toll-like receptor 4 (TLR4)/NF-κB (nuclear factor-kappa B signaling) pathway. It indicated that A. lappa L. was an ideal source of bioactive polysaccharides having potential to be developed as functional foods or nutraceuticals to improve immune system and prevent/treat intestinal inflammation.
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Affiliation(s)
- Feng Zeng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Medical College, Yangzhou University, Yangzhou 225000, PR China
| | - Ying Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Xiaoxiao Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Li Shen
- Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Medical College, Yangzhou University, Yangzhou 225000, PR China
| | - Xingyu Zhao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Trust Beta
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Rui Chen
- Department of Kidney Internal Medicine, Clinic Medical School, Northern Jiangsu Province Hospital, Yangzhou University, Yangzhou 225000, PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Medical College, Yangzhou University, Yangzhou 225000, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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10
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Song H, Guo R, Sun X, Kou Y, Ma X, Chen Y, Song L, Yuan C, Wu Y. Xylooligosaccharides from corn cobs alleviate loperamide-induced constipation in mice via modulation of gut microbiota and SCFA metabolism. Food Funct 2023; 14:8734-8746. [PMID: 37694718 DOI: 10.1039/d3fo02688d] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2023]
Abstract
This study aimed to optimize the structure and efficacy of xylooligosaccharides (XOSs) from corn cobs in constipated mice. Structural analysis revealed that XOSs from corn cobs were composed of β-Xyl-(1 →4)-[β-Xyl-(1→4)]n-α/β-Xyl (n = 0-5) without any other substituents. XOS administration significantly reduced the defecation time, increased the gastrointestinal transit rate, restored the gastrointestinal neurotransmitter imbalance, protected against oxidative stress, and reversed constipation-induced colonic inflammation. Fecal metabolite and microbiota analysis showed that XOS supplementation significantly increased short chain fatty acid (SCFA) levels and improved the gut microbial environment. These findings highlighted the potential of XOSs from corn cobs as an active ingredient for functional foods or as a therapeutic agent in constipation therapy.
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Affiliation(s)
- Hong Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Rui Guo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xianbao Sun
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yuxing Kou
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xuan Ma
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yinan Chen
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Lihua Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Chunmei Yuan
- Yunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China
| | - Yan Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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11
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Chen Y, Song L, Chen P, Liu H, Zhang X. Extraction, Rheological, and Physicochemical Properties of Water-Soluble Polysaccharides with Antioxidant Capacity from Penthorum chinense Pursh. Foods 2023; 12:2335. [PMID: 37372546 DOI: 10.3390/foods12122335] [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: 04/16/2023] [Revised: 05/20/2023] [Accepted: 05/28/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to isolate polysaccharides from Penthorum chinense Pursh and evaluate their rheological characteristics, physicochemical properties, and antioxidant activity. The optimal conditions for the maximal extraction yield of Penthorum chinense Pursh polysaccharides (4.05 ± 0.12%) were determined by employing a single-factor test and response surface methodology which included an extraction time of 3 h, a liquid-solid ratio of 20 mL/g, and three separate extraction times. The rheological experiments showcased that the P. chinense polysaccharides exhibited typical shear-thinning behavior, with their apparent viscosity being influenced by various parameters such as concentration, pH, temperature, salt content, and freeze-thaw. The purified polysaccharides (PCP-100), having an average molecular weight of 1.46 × 106 Da, mainly consisted of glucose (18.99%), arabinose (22.87%), galactose (26.72%), and galacturonic acid (21.89%). Furthermore, the PCP-100 exhibited high thermal stability and displayed an irregular sheet-like morphology. Its superior reducing power and free radical scavenging ability implied its significant antioxidant activity in vitro. Collectively, these findings provide important insights for the future application of P. chinense polysaccharides in the food industry.
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Affiliation(s)
- Yi Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Li Song
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Pei Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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12
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Wang Y, Jiang H, Wang L, Gan H, Xiao X, Huang L, Li W, Li Z. Arctiin alleviates functional constipation by enhancing intestinal motility in mice. Exp Ther Med 2023; 25:199. [PMID: 37090075 PMCID: PMC10119619 DOI: 10.3892/etm.2023.11898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 01/30/2023] [Indexed: 04/25/2023] Open
Abstract
Functional constipation (FC), a common symptom that is primarily associated with intestinal motility dysfunction, is a common problem worldwide. Arctiin (Arc) is a lignan glycoside isolated from the Chinese herbal medicine Arctium lappa L., which is a health food in China. The present study aimed to evaluate the laxative effects of Arc against FC in mice. A model of FC induced by loperamide (5 mg/kg) was established in male Institute of Cancer Research (ICR) mice. Arc was administered at a dose of 100 mg/kg as a protective agent. The faecal status, intestinal motility and histological analyses were evaluated. Furthermore, the levels of gastrointestinal motility-associated neurotransmitters, such as motilin (MTL), nitric oxide (NO), and brain-derived neurotrophic factor (BDNF) and the protective effect of Arc on interstitial cells of Cajal (ICC) were assessed. Arc treatment reversed the loperamide-induced reduction in faecal number and water content and the intestinal transit ratio in ICR mice. Histological analysis confirmed that Arc administration mitigated colonic injury. Moreover, Arc treatment increased levels of motilin and brain-derived neurotrophic factor while decreasing nitric oxide levels and ICC injury in the colon of FC mice. Arc decreased inflammation induction and aquaporin expression levels. Owing to its pro-intestinal motility property, Arc was shown to have a protective effect against FC and may thus serve as a promising therapeutic strategy for the management of FC.
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Affiliation(s)
- Yujin Wang
- College of Basic Medicine, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Hua Jiang
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
- Correspondence to: Mrs. Hua Jiang, The First Clinical Medical College, Shaanxi University of Chinese Medicine, Qindu, Xianyang, Shaanxi 712046, P.R. China
| | - Lijun Wang
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Huiping Gan
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Xinchun Xiao
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Liangwu Huang
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Wenxin Li
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
| | - Zongrun Li
- The First Clinical Medical College, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi 712046, P.R. China
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13
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Yosri N, Alsharif SM, Xiao J, Musharraf SG, Zhao C, Saeed A, Gao R, Said NS, Di Minno A, Daglia M, Guo Z, Khalifa SAM, El-Seedi HR. Arctium lappa (Burdock): Insights from ethnopharmacology potential, chemical constituents, clinical studies, pharmacological utility and nanomedicine. Biomed Pharmacother 2023; 158:114104. [PMID: 36516694 DOI: 10.1016/j.biopha.2022.114104] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/27/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Arctium lappa L. is a medicinal edible homologous plant, commonly known as burdock or bardana, which belongs to the Asteraceae family. It is widely distributed throughout Northern Asia, Europe, and North America and has been utilized for hundreds of years. The roots, fruits, seeds, and leaves of A. lappa have been extensively used in traditional Chinese Medicine (TCM). A. lappa has attracted a great deal of attention due to its possession of highly recognized bioactive metabolites with significant therapeutic potential. Numerous pharmacological effects have been demonstrated in vitro and in vivo by A. lappa and its bioactive metabolites, including antimicrobial, anti-obesity, antioxidant, anticancer, anti-inflammatory, anti-diabetic, anti-allergic, antiviral, gastroprotective, hepatoprotective, and neuroprotective activities. Additionally, A. lappa has demonstrated considerable clinical efficacies and valuable applications in nanomedicine. Collectively, this review covers the properties of A. lappa and its bioactive metabolites, ethnopharmacology aspects, pharmacological effects, clinical trials, and applications in the field of nanomedicine. Hence, a significant attention should be paid to clinical trials and industrial applications of this plant with particular emphasis, on drug discovery and nanotechnology.
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Affiliation(s)
- Nermeen Yosri
- Chemistry Department of Medicinal and Aromatic Plants, Research Institute of Medicinal and Aromatic Plants (RIMAP), Beni-Suef University, Beni-Suef 62514, Egypt
| | - Sultan M Alsharif
- Biology Department, Faculty of Science, Taibah University, Al Madinah 887, Saudi Arabia
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Syed G Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Aamer Saeed
- Chemistry Department, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Noha S Said
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt
| | - Alessandro Di Minno
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; CEINGE-Biotecnologie Avanzate, Naples 80131, Italy
| | - Maria Daglia
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shaden A M Khalifa
- Department of Molecular Biosciences, Stockholm University, The Wenner-GrenInstitute, SE-106 91 Stockholm, Sweden
| | - Hesham R El-Seedi
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, Biomedical Centre, Box 591, SE 751 24 Uppsala, Sweden; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China.
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14
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Li L, Li Z, Balle T, Liu G, Guo Z. Biosynthesis of pectic oligosaccharide-based amphiphiles as novel stabilizers of nanoemulsions by coupling enzymatic depolymerization with alkyl/alkenyl succinylation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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15
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Yan JK, Wang C, Chen TT, Zhu J, Chen X, Li L, Liu X, Zhang H, Li L. A pectic polysaccharide from fresh okra (Abelmoschus esculentus L.) beneficially ameliorates CCl 4-induced acute liver injury in mice by antioxidation, inhibition of inflammation and modulation of gut microbiota. Food Chem Toxicol 2023; 171:113551. [PMID: 36481254 DOI: 10.1016/j.fct.2022.113551] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 11/21/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Okra [Abelmoschus esculentus (Linn.) Moench], as a well-known medicinal and food plant, has important physiological activities and health benefits, and polysaccharide is its main bioactive component. In this study, a pectic polysaccharide (OPS-50) prepared from fresh okra pods by three-phase partitioning and gradient (NH4)2SO4 precipitation at a saturation of 50% was employed in carbon tetrachloride (CCl4)-caused acute liver damage in mice to evaluate the hepatoprotective potential. Results indicated that OPS-50 was mainly composed of a limited linear homogalacturonan backbone and abundant rhamnogalacturonan-I domains as side chains. OPS-50 exerted positively protective effects on acute liver damage induced by CCl4 in mice through relieving weight reduction and organ damage, ameliorating liver function and dyslipidemia, alleviating oxidative stress, suppressing pro-inflammatory cytokines, modulating gut microbiota, and promoting short-chain fatty acid secretion. Moreover, liver histopathology demonstrated the protective benefit of OPS-50 on CCl4-caused acute liver damage in mice. Therefore, our data suggested that the pectic OPS-50, as a dietary supplement, have great potential in preventing and treating chemical liver damages.
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Affiliation(s)
- Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Longqing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, 200000, China.
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China.
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16
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Xu X, Li Z, Meng Y, Ma Q, Liu C, Zhang P, Chen K. Structural characterization and immunomodulatory activity of an acidic heteropolysaccharide isolated from the fermented burdock residue mediated by Rhizopus nigricans. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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17
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Protective Effect of Dietary Polysaccharides from Yellow Passion Fruit Peel on DSS-Induced Colitis in Mice. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:6298662. [PMID: 36285298 PMCID: PMC9588357 DOI: 10.1155/2022/6298662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/17/2022] [Accepted: 09/27/2022] [Indexed: 11/17/2022]
Abstract
Inflammatory bowel disease (IBD) is a complex inflammatory disorder characterized by chronic and spontaneously relapsing inflammation of the gastrointestinal tract. IBD includes two idiopathic disorders: Crohn’s disease (CD) and ulcerative colitis (UC). In particular, UC causes inflammation and ulceration of the colon and rectum. There is no cure for UC. The pharmacological treatment is aimed at controlling and/or reducing the inflammatory process and promoting disease remission. The present study investigated the possible protective effects of soluble dietary fiber (SDF) isolated from yellow passion fruit peel in the dextran sulfate sodium- (DSS-) induced colitis model in mice, induced by 5% of DSS. The animals were treated with SDF (10, 30, or 100 mg/kg (po)), and the disease activity index was monitored. Colon tissues were collected, measured, and prepared for oxidative stress, inflammation, and histology analysis. SDF improved body weight loss, colon length, and disease activity index and prevented colonic oxidative stress by regulating GSH levels and SOD activity. Furthermore, SDF reduced colonic MPO activity, TNF-α, and IL-1β levels and increased IL-10 and IL-6 levels. As observed by histological analysis, SDF treatment preserved the colonic tissue, the mucus barrier, and reduced inflammatory cell infiltration. Although this is a preliminary study, taken together, our data indicate that SDF may improve the course of DSS-UC. More studies are needed to explore and understand how SDF promotes this protection.
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18
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Chandel V, Biswas D, Roy S, Vaidya D, Verma A, Gupta A. Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 2022; 11:2683. [PMID: 36076865 PMCID: PMC9455162 DOI: 10.3390/foods11172683] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.
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Affiliation(s)
- Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Devina Vaidya
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
| | - Anil Verma
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
| | - Anil Gupta
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
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19
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Wu D, Chen S, Ye X, Zheng X, Ahmadi S, Hu W, Yu C, Cheng H, Linhardt RJ, Chen J. Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin. Food Chem 2022; 383:132387. [PMID: 35182862 DOI: 10.1016/j.foodchem.2022.132387] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 01/11/2022] [Accepted: 02/06/2022] [Indexed: 01/17/2023]
Abstract
To characterize the structure of purified raspberry pectin and discuss the impact of different extraction methods on the pectin structure, raspberry pectin was extracted by hot-acid and enzyme method and purified by stepwise ethanol precipitation and ion-exchange chromatography isolation. Enzyme-extracted raspberry pectin (RPE50%-3) presented relatively intact structure with molecular weight of 5 × 104 g/mol and the degree of methylation was 39%. The 1D/2D NMR analysis demonstrated RPE50%-3 was a high-branched pectin mainly containing 50% homogalacturonan, 16% branched α-1,5-arabinan and α-1,3-arabinan, 18% β-1,4-galactan and β-1,6-galactan. Acid-extracted raspberry pectin (RPA50%-3) contained less arabinan than RPE50%-3. Moreover, RPE50%-3 inhibited the nitric oxide (NO), TNF-α, IL-6 production of lipopolysaccharide-induced macrophages by 67%, 22% and 46% at the dosage of 200 ug/mL, while the inhibitory rate of RPA50%-3 were 33%, 9%, and 1%, respectively. These results suggested that enzyme-extracted raspberry pectin contained more arabinan sidechains and exhibited better immunomodulatory effect.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xiaoliang Zheng
- Center for Molecular Medicine, Hangzhou Medical College, Hangzhou 310013, China
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Robert J Linhardt
- Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY 12180, USA
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
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20
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Zhao L, Wang L, Guo Z, Zhang N, Feng Q, Li B. Polysaccharides From Pogostemon cablin (Blanco) Benth.: Characterization and Antioxidant Activities. Front Pharmacol 2022; 13:933669. [PMID: 35784681 PMCID: PMC9244533 DOI: 10.3389/fphar.2022.933669] [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: 05/01/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
Two polysaccharide fractions from Pogostemon cablin (Blanco) Benth. (P. cablin) (designated as PCB-1 and PCB2-1) were isolated by water extraction and purified by Sepharose chromatography. The chemical properties of the polysaccharides were characterised, and their antioxidant activities were evaluated. The sugar content of the crude polysaccharide (PCB), PCB-1, and PCB2-1 was 58.74, 90.23 and 88.61%, respectively. The molecular weights of PCB-1 and PCB2-1 were determined to be 97.8 and 12.8 kDa, respectively. Monosaccharide composition analysis showed that all the three polysaccharides consisted of mannose, rhamnose, galacturonic acid, galactose, glucose, and arabinose, but with varying molar ratios. The polysaccharides exhibited significantly high antioxidant activities in vitro based on the scavenging activity against hydroxyl radicals, metal ion-chelating and ferric-reducing abilities. In vivo experiments in an oxidatively damaged mice model showed that PCB-1 increased the levels of antioxidant enzymes, including superoxide dismutase, catalase, and glutathione peroxidase, and inhibited malondialdehyde formation in the serum and liver. These findings suggest that PCB-1 has significant potential as an antioxidant in functional foods.
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Affiliation(s)
- Lei Zhao
- School of Graduation, Changchun University of Chinese Medicine, Changchun, China
| | - Lei Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China
| | - Zimeng Guo
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China
| | - Ning Zhang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China
| | - Qisheng Feng
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China
| | - Bo Li
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China
- *Correspondence: Bo Li,
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21
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Xu Y, Zhang C, Qi M, Huang W, Sui Z, Corke H. Chemical Characterization and In Vitro Anti-Cancer Activities of a Hot Water Soluble Polysaccharide from Hulless Barley Grass. Foods 2022; 11:foods11050677. [PMID: 35267310 PMCID: PMC8909257 DOI: 10.3390/foods11050677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/11/2022] [Accepted: 02/18/2022] [Indexed: 12/13/2022] Open
Abstract
Hulless barley grass may confer many health benefits attributed to its bioactive functional components, such as polysaccharides. Here, a hot water soluble polysaccharide was extracted from hulless barley grass, and its chemical characterization and in vitro anti-cancer activities were investigated. The yield of hulless barley grass polysaccharide (HBGP) was 2.3%, and the purity reached 99.1% with a polydispersity index (PDI) of 1.11 after purification by a diethylaminoethyl cellulose (DE-32) column and an S-400 high resolution (HR) column. The molecular weight and number-average molecular weight of HBGP were 3.3 × 104 and 2.9 × 104 Da, respectively. The monosaccharide composition of HBGP included 35.1% galactose, 25.6% arabinose, 5.5% glucose, and 5.3% xylose. Based on infrared spectrum analysis, HBGP possessed pyranose and galactose residues. In addition, this water-soluble polysaccharide showed significant cell proliferation inhibitory effects against cancer cell lines HT29, Caco-2, 4T1, and CT26.WT in a dose-dependent manner, especially for HT29 (the half-inhibitory concentration IC50 value = 2.72 mg/mL). The results provide a basis for the development and utilization of hulless barley grass in functional foods to aid in preventing cancer.
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Affiliation(s)
- Yijuan Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Meng Qi
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Correspondence: or (W.H.); or (Z.S.)
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.X.); (C.Z.); (M.Q.)
- Correspondence: or (W.H.); or (Z.S.)
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China;
- Faculty of Biotechnology and Food Engineering, Technion–Israel Institute of Technology, Haifa 3200003, Israel
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22
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Gao J, Wang R, Liu J, Wang W, Chen Y, Cai W. Effects of novel microecologics combined with traditional Chinese medicine and probiotics on growth performance and health of broilers. Poult Sci 2022; 101:101412. [PMID: 34920387 PMCID: PMC8683594 DOI: 10.1016/j.psj.2021.101412] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/10/2021] [Accepted: 07/23/2021] [Indexed: 12/16/2022] Open
Abstract
In this study, we prepared a kind of novel microecologics, namely Chinese medicine-probiotic compound microecological preparation (CPCMP), which is composed of 5 traditional Chinese medicine herbs (Galla Chinensis, Andrographis paniculata, Arctii Fructus, Glycyrrhizae Radix, and Schizonepeta tenuifolia) fermented by Aspergillus niger and a kind of compound probiotics (Lactobacillus plantarum A37 and L. plantarum MIII). The effects of the CPCMP in broilers on growth performance, serum parameters, immune function, and intestinal health were investigated. A total of 450 one-day-old male Arbor Acres broilers were randomly divided into 6 treatment groups with 5 replicates, 15 birds per replicate. Treatments consisted of: blank control, CPCMP, positive control, commercial CPCMP, traditional Chinese medicine, and probiotics groups, which were birds fed with basal diet supplemented with no extra additives, 0.2% CPCMP, 0.0035% chlortetracycline, 0.2% commercially available CPCMP, 0.2% fermented traditional Chinese medicines, and 0.2% compound probiotics, respectively. CPCMP obviously increased the average body weight and average daily gain (P < 0.05, compared with any other group) and decreased the feed:gain ratio of broilers (P < 0.05, compared with the blank control, commercial CPCMP, traditional Chinese medicine, or probiotics group). Moreover, it significantly increased glutathione peroxidase and secretory immunoglobulin A levels and spleen/bursa indices (P < 0.05 for all, compared with the blank control, commercial CPCMP, traditional Chinese medicine, or probiotics group). Villus heights in duodenum, jejunum, and ileum were also elevated by CPCMP treatment (P < 0.05, compared with any other group). Furthermore, CPCMP substantially increased jejunal mRNA levels of occludin and zonula occludens-1 (P < 0.05, compared with the blank control, positive control, or probiotics group) and facilitated the growth and colonization of beneficial cecal bacteria, such as Olsenella, Barnesiella, and Lactobacillus. Overall results show that the CPCMP prepared in our work contributes to improving growth performance, serum parameters, immune function, and intestinal health of broilers and exerts synergistic effects of traditional Chinese medicines and probiotics to some extent. Our findings suggest that CPCMP is a promising antibiotic substitute in the livestock and poultry industry in the future.
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Affiliation(s)
- Jin Gao
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China
| | - Rui Wang
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China
| | - Jingxuan Liu
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China
| | - Wenling Wang
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China
| | - Yong Chen
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China
| | - Wentao Cai
- Hubei Province Key Laboratory of Biotechnology of Chinese Traditional Medicine, National & Local Joint Engineering Research Center of High-throughput Drug Screening Technology, State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, Hubei 430062, China.
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23
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Yu J, Ye M, Li K, Wang F, Shi X, Pan C, Yang X, Gao X, Liu W. Fragments of a pectin from Arctium lappa L: Molecular properties and intestinal regulation activity. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104900] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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24
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Cai M, Zhong H, Chu H, Zhu H, Sun P, Liao X. Forward osmosis concentration of high viscous polysaccharides of
Dendrobium officinale
: Process optimisation and membrane fouling analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ming Cai
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang 310014 China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology) China National Light Industry Hangzhou Zhejiang 310014 China
| | - Huazhao Zhong
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang 310014 China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology) China National Light Industry Hangzhou Zhejiang 310014 China
| | - Haoqi Chu
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang 310014 China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology) China National Light Industry Hangzhou Zhejiang 310014 China
| | - Hua Zhu
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang 310014 China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology) China National Light Industry Hangzhou Zhejiang 310014 China
| | - Peilong Sun
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou Zhejiang 310014 China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology) China National Light Industry Hangzhou Zhejiang 310014 China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
- Beijing Key Laboratory for Food Nonthermal Processing National Engineering Research Center for Fruit & Vegetable Processing Beijing 100083 China
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25
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Liu W, Gong X, Luo J, Jiang L, Lu W, Pan C, Yao W, Gao X, Tian H. A purified acidic polysaccharide from Sarcandra glabra as vaccine adjuvant to enhance anti-tumor effect of cancer vaccine. Carbohydr Polym 2021; 263:117967. [PMID: 33858570 DOI: 10.1016/j.carbpol.2021.117967] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/28/2021] [Accepted: 03/16/2021] [Indexed: 12/11/2022]
Abstract
Immunological adjuvants are an important part of tumor vaccines and are critical for stimulating anti-tumor immune responses. However, the clinical needs of strong adjuvants have not been met. In this work, we found that the purified acidic polysaccharide from Sarcandra glabra, named p-SGP, is an ideal adjuvant for tumor vaccines. Cancer vaccines could induce stronger humoral and cellular immune responses when they are adjuvanted with p-SGP. Compared with CpG, a well-studied adjuvant, p-SGP significantly augmented the anti-tumor immunity of various cancer vaccines, which is leading to noticeable inhibition of tumor growth and metastasis in tumor-bearing mice. Moreover, p-SGP promoted dendritic cells (DCs) maturation and Th1-polarized immune response. Toll-like receptor 4 (TLR4) inhibitor TAK-242 could significantly inhibit the expression of mature molecules on the surface of DCs stimulated by p-SGP, suggesting that p-SGP could play the role of activating DCs through the TLR4 receptor. Results of RNA-seq showed that the Delta-like ligand 4 (DLL4) gene in the pathway Th1 and Th2 cell differentiation was significantly up-regulated in the DCs treated with p-SGP, suggesting that p-SGP has a unique mechanism of enhancing anti-tumor immunity.
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Affiliation(s)
- Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Xingqun Gong
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Jianhua Luo
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Liangliang Jiang
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Weisheng Lu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Chun Pan
- Department of Critical Care Medicine, Zhongda Hospital, Southeast University, Nanjing, 210009, China
| | - Wenbing Yao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China.
| | - Hong Tian
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals and State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, China.
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26
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Li L, Qiu Z, Dong H, Ma C, Qiao Y, Zheng Z. Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from the roots of Arctium lappa L.: A comparison. Int J Biol Macromol 2021; 182:187-196. [PMID: 33836197 DOI: 10.1016/j.ijbiomac.2021.03.177] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 03/26/2021] [Accepted: 03/26/2021] [Indexed: 12/30/2022]
Abstract
In this work, we comparatively analyzed the structure and antioxidant activities of different polysaccharide fractions from Arctium lappa L. A total of four water-soluble polysaccharide fractions (ALP-1, ALP-2, ALP-3 and ALP-4) were obtained from the roots of Arctium lappa L. They differed in monosaccharide composition, molecular weight and linkage mode. ALP-1 and ALP-2 mainly consisted of fructose, with average molecular weights of 2.676 × 103 and 2.503 × 104 g/mol, respectively. ALP-3 and ALP-4 were mainly composed of fructose, arabinose and galactose, with average molecular weights of 9.709 × 104 and 6.790 × 104 g/mol, respectively. Furthermore, Fourier transform infrared spectrometry, methylation analysis and nuclear magnetic resonance spectroscopy suggested that the main polysaccharide ALP-1 had a linear chain of (1 → 2)-linked β-D-Fructofuranosyl backbone (n ≈ 15) linked to a terminal (1 → 2)-linked α-d-Glucopyranosyl at the non-reducing end. All five polysaccharides displayed high antioxidant ability, especially ALP-4 in H2O2-induced HepG2 cell model and ALP-1 in metronidazole [MET]-induced zebrafish model. These findings provided comparative information on the structure and biological activity of different burdock polysaccharides and highlighted their potential as antioxidants in functional foods.
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Affiliation(s)
- Lingyu Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China
| | - Hongjing Dong
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, Shandong, PR China
| | - Chunxia Ma
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, Shandong, PR China
| | - Yiteng Qiao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
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27
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Moslemi M. Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market. Carbohydr Polym 2021; 254:117324. [DOI: 10.1016/j.carbpol.2020.117324] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 10/23/2020] [Accepted: 10/23/2020] [Indexed: 01/26/2023]
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28
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Zhang M, Zu H, Zhuang X, Yu Y, Wang Y, Zhao Z, Zhou Y. Structural analyses of the HG-type pectin from notopterygium incisum and its effects on galectins. Int J Biol Macromol 2020; 162:1035-1043. [DOI: 10.1016/j.ijbiomac.2020.06.216] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/08/2020] [Accepted: 06/23/2020] [Indexed: 01/24/2023]
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29
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Dobrucka R, Romaniuk-Drapała A, Kaczmarek M. Biologically synthesized of Au/Pt/ZnO nanoparticles using Arctium lappa extract and cytotoxic activity against leukemia. Biomed Microdevices 2020; 22:72. [PMID: 33037930 PMCID: PMC7547980 DOI: 10.1007/s10544-020-00526-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/22/2020] [Indexed: 12/24/2022]
Abstract
The main objective of this work was to assess the cytotoxic activity of Au/Pt/ZnO nanoparticles synthesized using Arctium lappa extract against leukemia. The Au/Pt/ZnO nanoparticles obtained as a result of biological synthesis were characterized by UV-Vis, Scanning (SEM) and Transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and Atomic Force Microscopy (AFM). The applied methods showed that the size of nanoparticles ranged from 10 to 40 nm. This work also assessed the cytotoxicity of Au/Pt/ZnO nanoparticles by means of MTT assay, and analyzed apoptosis as well as the influence of the cultivation time and concentration of Au/Pt/ZnO nanoparticles on the percentage of dead cells. The studies showed that the percentage of dead leukemia cells increased with the cultivation time and concentration of Au/Pt/ZnO nanoparticles. There was observed an increase in the percentage of cells in the G2/M phase, which suggests the stoppage of G2/M leading to cell death. The cytotoxicity of Au/Pt/ZnO nanoparticles determined by means of the MTT test indicated that the viability of leukemia cells practically disappeared when the concentration of the tested nanoparticles was 10 mol.
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Affiliation(s)
- Renata Dobrucka
- Department of Non-Food Products Quality and Packaging Development, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875, Poznań, Poland
| | - Aleksandra Romaniuk-Drapała
- Department of Clinical Chemistry and Molecular Diagnostics, Poznan University of Medical Sciences, 49 Przybyszewskiego St, 60-355, Poznań, Poland
| | - Mariusz Kaczmarek
- Department of Cancer Immunology, Chair of Medical Biotechnology, Poznan University of Medical Sciences, Garbary 15 Str, 61-866, Poznan, Poland.
- Gene Therapy Laboratory, Department of Cancer Diagnostics and Immunology, Greater Poland Cancer Centre, Garbary 15 Str, 61-866, Poznan, Poland.
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30
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Shi Z, An L, Zhang S, Li Z, Li Y, Cui J, Zhang J, Jin DQ, Tuerhong M, Abudukeremu M, Xu J, Guo Y. A heteropolysaccharide purified from leaves of Ilex latifolia displaying immunomodulatory activity in vitro and in vivo. Carbohydr Polym 2020; 245:116469. [DOI: 10.1016/j.carbpol.2020.116469] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/29/2020] [Accepted: 05/17/2020] [Indexed: 12/12/2022]
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31
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Sun X, Zhao Q, Si Y, Li K, Zhu J, Gao X, Liu W. Bioactive structural basis of proteoglycans from Sarcandra glabra based on spectrum-effect relationship. JOURNAL OF ETHNOPHARMACOLOGY 2020; 259:112941. [PMID: 32389856 DOI: 10.1016/j.jep.2020.112941] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/30/2020] [Accepted: 04/30/2020] [Indexed: 05/18/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Proteoglycans are one of the active ingredients of great importance in Sarcandra glabra. The biological activities of proteoglycans extracted from Sarcandra glabra including suppressing tumor growth and antioxidant activity were studied. However, raw materials from different regions may cause differences in the activity of natural extracts, especially for bioactive biomacromolecules. Conventional identification of S.glabra cannot accurately reflect the distinguishing relationship between internal components and the pharmacological activity. The identification of biologically active structures was obtained by constructing multiple fingerprint and spectrum-effect relationship. AIM OF THE STUDY To evaluate the bioactive structural basis of proteoglycans from S.glabra based on spectrum-effect relationship and chemometric methods. MATERIALS AND METHODS Multiple fingerprinting including HPSEC, PMP-HPLC, and FT-IR of proteoglycans was established from 18 batches of samples based on the structural characteristics. Both antitumor activity and antioxidant activity were determined. Mathematical analysis was used to analyze the spectrum-effect relationship. RESULTS PCA results showed monosaccharides including Xly, Rha, and GlcA, carboxyl group in acidic sugars, peptide bond in proteins, and methylene groups could be used as markers for distinguishing the samples from different sources. The results of the spectrum-effect relationship analysis indicated that the bioactive markers of inhibitory activity on MG63 and U2OS cells by PLS-DA were related to GlcA, Xyl, Fuc, β-glycosidic bonds, peptide linkage, and methylene groups. Markers composing monosaccharide for antioxidant activity were Xyl, GlcA, and GlcN. Meanwhile, the group markers were pyranose ring, carboxyl group, peptide linkage, and methylene structure. CONCLUSIONS The material basis that affects the pharmacological efficacy could be found according to the spectrum-effect relationship analysis. This study could lay a foundation for further exploring the relationship between structural characteristics and pharmacodynamics of macromolecular glycoconjugates in Traditional Chinese Medicine.
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Affiliation(s)
- Xuyang Sun
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Qianqian Zhao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Yu Si
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Kaidong Li
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Jingyi Zhu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China.
| | - Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China.
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32
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Chen Q, Xue G, Ni Q, Wang Y, Gao Q, Zhang Y, Xu G. Physicochemical and rheological characterization of pectin-rich polysaccharides from Gardenia jasminoides J. Ellis flower. Food Sci Nutr 2020; 8:3335-3345. [PMID: 32724598 PMCID: PMC7382185 DOI: 10.1002/fsn3.1612] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 01/22/2023] Open
Abstract
Gardenia (Gardenia jasminoides J. Ellis) is regarded as an edible medicine plant in China. Here, gardenia flower polysaccharide fraction (GFPF) was extracted by water at 90°C and its chemical composition, rheological properties, and antioxidant activities of GFPF were investigated. The GFPF extraction yield was 18.04 ± 1.81% (W/W) and mainly comprised neutral sugars (46.83 ± 3.14%), uronic acid (35.21 ± 0.17%), protein (1.63 ± 0.34%), and total phenol (9.49 ± 0.08 mgGAE/g). Galacturonic acid (41.05 ± 0.59%) was the main monosaccharide, and galactose, glucose, arabinose, rhamnose, xylose, mannose, and glucuronic acid were also detected in GFPF. Its degree of esterification was 32.76 ± 1.52%. FT-IR spectra analysis showed a similar absorption pattern between GFPF and pectin from apple. The results suggested that GFPF was low methoxy pectin. Thermogravimetric analysis and zeta potential analysis indicated that the pectin was stable under high temperature and alkaline condition. Steady rheology showed that the GFPF dispersion was a shear thinned pseudoplastic fluid with high apparent viscosities at concentration above 2%. The degree of pseudoplasticity of the solutions increased with the concentrations increased and the temperatures decreased. DPPH and ABTS free radical scavenging assay indicated that GFPF had relatively high antioxidant activity. The results showed that gardenia flower was rich in pectin polysaccharides with low methoxy pectin. It had high apparent viscosities at concentration above 2% and had good antioxidant activity. The data suggested that GFPF can be a new resource of low methoxy pectin with potential application as thicker or gelling agents in food industry.
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Affiliation(s)
- Qi Chen
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Gang Xue
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Qinxue Ni
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Yan Wang
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Qianxin Gao
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Youzuo Zhang
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Guangzhi Xu
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
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Rukmanikrishnan B, Ismail FRM, Manoharan RK, Kim SS, Lee J. Blends of gellan gum/xanthan gum/zinc oxide based nanocomposites for packaging application: Rheological and antimicrobial properties. Int J Biol Macromol 2020; 148:1182-1189. [DOI: 10.1016/j.ijbiomac.2019.11.155] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/18/2019] [Accepted: 11/18/2019] [Indexed: 02/03/2023]
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Effect of Dose and Timing of Burdock ( Arctium lappa) Root Intake on Intestinal Microbiota of Mice. Microorganisms 2020; 8:microorganisms8020220. [PMID: 32041173 PMCID: PMC7074855 DOI: 10.3390/microorganisms8020220] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/25/2020] [Accepted: 02/04/2020] [Indexed: 12/22/2022] Open
Abstract
Water-soluble dietary fiber such as inulin improves the beta diversity of the intestinal microbiota of mice fed with a high-fat diet (HFD). The circadian clock is the system that regulates the internal daily rhythm, and it affects the pattern of beta diversity in mouse intestinal microbiota. Burdock (Arctium lappa) root contains a high concentration of inulin/fructan (approximately 50%) and is a very popular vegetable in Japan. Arctium lappa also contains functional substances that may affect intestinal microbiota, such as polyphenols. We compared the effects of inulin and A. lappa powder on the diversity of the intestinal microbiota of HFD-fed mice. 16S rDNA from the intestinal microbiota obtained from feces was analyzed by 16S Metagenomic Sequencing Library Preparation. It was found to have a stronger effect on microbiota than inulin alone, suggesting that inulin has an additive and/or synergic action with other molecules in A. lappa root. We examined the effects of intake timing (breakfast or dinner) of A. lappa on intestinal microbiota. The intake of A. lappa root in the evening had a stronger effect on microbiota diversity in comparison to morning intake. Therefore, it is suggested that habitual consumption of A. lappa root in the evening may aid the maintenance of healthy intestinal microbiota.
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35
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Wu D, Zheng J, Mao G, Hu W, Ye X, Linhardt RJ, Chen S. Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health. Crit Rev Food Sci Nutr 2019; 60:2938-2960. [PMID: 31607142 DOI: 10.1080/10408398.2019.1672037] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Guizhu Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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