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Tan Z, Yu P, Zhu H, Gao J, Han N, Yang C, Shen Z, Gao C, Yang X. Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea. Food Chem 2024; 461:140934. [PMID: 39197322 DOI: 10.1016/j.foodchem.2024.140934] [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: 06/19/2024] [Revised: 08/11/2024] [Accepted: 08/19/2024] [Indexed: 09/01/2024]
Abstract
Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p < 0.05), contributing to the superior antioxidant activity observed in FTPs. Additionally, FTPs had better water solubility and thermal stability than ECPs. Interestingly, in vitro digestive simulation revealed that FTPs and ECPs resist digestion in the stomach and small intestine. Excitingly, utilizing in vitro fermentation with feces from healthy individuals and type 2 diabetes mellitus (T2DM) patients demonstrated that FTPs and ECPs promote the production of SCFAs. Still, FTPs resulted in greater SCFAs contents than ECPs (p < 0.05). Moreover, FTPs and ECPs fermentation by T2DM patients' fecal microbiota affected different metabolomic pathways. Our findings suggested that FTPs holds great promise for application in functional foods.
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Affiliation(s)
- Zhengwei Tan
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Pinglian Yu
- Key Laboratory of Yunnan University for Plateau Characteristic Functional Food, School of Chemistry and Chemical Engineering, Zhaotong University, 657000, China.
| | - Haoyan Zhu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Jiaobei Gao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Ning Han
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Chengcheng Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Zhuo Shen
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Chang Gao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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González-Garibay AS, Sandoval G, Torres-González OR, Bastidas-Ramírez BE, Sánchez-Hernández IM, Padilla-Camberos E. Agave-Laurate-Bioconjugated Fructans Decrease Hyperinsulinemia and Insulin Resistance, Whilst Increasing IL-10 in Rats with Metabolic Syndrome Induced by a High-Fat Diet. Pharmaceuticals (Basel) 2024; 17:1036. [PMID: 39204141 PMCID: PMC11357657 DOI: 10.3390/ph17081036] [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: 05/06/2024] [Revised: 07/27/2024] [Accepted: 07/30/2024] [Indexed: 09/03/2024] Open
Abstract
Metabolic syndrome (MetS) comprises a cluster of metabolic risk factors, which include obesity, hypertriglyceridemia, high blood pressure, and insulin resistance. The purpose of this study was to evaluate the effects of laurate-bioconjugated fructans on pro- and anti-inflammatory cytokines in Wistar rats with MetS induced by a high-fat diet. Laurate-bioconjugated fructans were synthesized with agave fructans, immobilized lipase B, and vinyl laureate as the acylant. Groups were fed a standard diet (NORMAL), a high-fat diet (HFD), or a high-fat diet plus laurate-bioconjugated fructans (FL PREV) for 9 weeks. A fourth group received a high-fat diet for 6 weeks, followed by simultaneous exposure to a high-fat diet and laurate-bioconjugated fructans for 3 additional weeks (FL REV). The dose of laurate-bioconjugated fructans was 130 mg/kg. Laurate-bioconjugated fructans reduced food and energy intake, body weight, body mass index, abdominal circumference, adipose tissue, adipocyte area, serum triglycerides, insulin, insulin resistance, and C-reactive protein but they increased IL-10 protein serum levels and mRNA expression. The impact of laurate-bioconjugated fructans on zoometric and metabolic parameters supports their potential as therapeutic agents to improve obesity, obesity comorbidities, insulin resistance, type 2 diabetes mellitus, and MetS.
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Affiliation(s)
- Angélica Sofía González-Garibay
- Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas No. 800 Col. Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico
- Department of Molecular Biology and Genomics, Institute of Research on Chronic Degenerative Diseases, University Center of Health Sciences, Universidad de Guadalajara, Sierra Mojada No. 950 Col. Independencia, Guadalajara C.P. 44340, Jalisco, Mexico
| | - Georgina Sandoval
- Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas No. 800 Col. Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico
| | - Omar Ricardo Torres-González
- Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas No. 800 Col. Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico
| | - Blanca Estela Bastidas-Ramírez
- Department of Molecular Biology and Genomics, Institute of Research on Chronic Degenerative Diseases, University Center of Health Sciences, Universidad de Guadalajara, Sierra Mojada No. 950 Col. Independencia, Guadalajara C.P. 44340, Jalisco, Mexico
| | - Iván Moisés Sánchez-Hernández
- Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas No. 800 Col. Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico
| | - Eduardo Padilla-Camberos
- Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C. (CIATEJ), Av. Normalistas No. 800 Col. Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico
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López MG, Salomé-Abarca LF. The agavins (Agave carbohydrates) story. Carbohydr Polym 2024; 327:121671. [PMID: 38171684 DOI: 10.1016/j.carbpol.2023.121671] [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: 05/30/2023] [Revised: 10/16/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Fructans, are carbohydrates defined as fructose-based polymers with countable degree of polymerization (DP) ranging so far from DP3 to DP60. There are different types of fructans depending on their molecular arrangement. They are categorized as linear inulins and levans, neoseries of inulin and levan, branched graminans, and highly branched neofructans, so called agavins (Agave carbohydrates). It is worth to note that agavins are the most recently described type of fructans and they are also the most complex ones. The complexity of these carbohydrates is correlated to their various isomers and degree of polymerization range, which is correlated to their multifunctional application in industry and human health. Here, we narrate the story of the agavins' discovery. This included their chemical characterization, their benefits, biotechnological applications, and drawbacks over human health. Finally, a perspective of the study of agavins and their interactions with other metabolites through metabolomics is proposed.
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Affiliation(s)
- Mercedes G López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN-Unidad Irapuato, Guanajuato 36824, Mexico.
| | - Luis Francisco Salomé-Abarca
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN-Unidad Irapuato, Guanajuato 36824, Mexico
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Bravo-Núñez Á, Golding M, Gómez M, Matia-Merino L. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification. Foods 2023; 12:3721. [PMID: 37893614 PMCID: PMC10606844 DOI: 10.3390/foods12203721] [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: 08/30/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7-22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources.
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Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Matt Golding
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain; (Á.B.-N.); (M.G.)
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North 11222, New Zealand;
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Díaz-Ramos DI, Ortiz-Basurto RI, García-Barradas O, Chacón-López MA, Montalvo-González E, Pascual-Pineda LA, Valenzuela-Vázquez U, Jiménez-Fernández M. Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions. Polymers (Basel) 2023; 15:3115. [PMID: 37514505 PMCID: PMC10383541 DOI: 10.3390/polym15143115] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/05/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
The effect of chemical modification of fractions of native agave fructans (NAF), high performance (HPAF), and a high degree of polymerization (HDPAF) by lauroylation, acetylation, and succinylation reactions on their prebiotic activity, antibacterial properties were evaluated and survival of L. paracasei in a simulated gastrointestinal system. The characterization of the reactions was confirmed by NMR and FTIR. The lauroylated and succinylated fructan fractions showed higher antibacterial activity against pathogenic bacteria such as Escherichia coli, Enterococcus faecalis and Staphylococcus aureus than the unmodified ones. Analyses with L. paracasei showed that the acetylated fructan fractions had a greater prebiotic effect, and simulated gastrointestinal tests demonstrated that the acetylated and succinylated fractions favored the survival of L. paracasei during the gastrointestinal phase. The effect of modifying the agave fructans fractions on the evaluated properties depended on the structure, size, and polarity of each incorporated functional group, as well as the degree of polymerization and substitution of each fraction. These results show that the chemical modification of the fructan fractions analyzed improves their functional properties, offering an alternative in the food and pharmaceutical industry.
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Affiliation(s)
- Dafne I Díaz-Ramos
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico
| | - Rosa I Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico
| | - Oscar García-Barradas
- Instituto de Química Aplicada, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico
| | - Martina A Chacón-López
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico
| | - Luz A Pascual-Pineda
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico
| | | | - Maribel Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa 91190, Veracruz, Mexico
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Jin M, Zhang W, Zhang X, Huang Q, Chen H, Ye M. Characterization, chemical modification and bioactivities of a polysaccharide from Stropharia rugosoannulata. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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7
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Chemical modification of Opuntia ficus-indica mucilage: characterization, physicochemical, and functional properties. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04474-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein-Agavin-Alginate Beads under Simulated Gastrointestinal Conditions. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9090460. [PMID: 36135006 PMCID: PMC9495568 DOI: 10.3390/bioengineering9090460] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/27/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
Abstract
Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.
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Qiu Z, Qiao Y, Zhang B, Sun-Waterhouse D, Zheng Z. Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationships. Compr Rev Food Sci Food Saf 2022; 21:3033-3095. [PMID: 35765769 DOI: 10.1111/1541-4337.12972] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 02/08/2022] [Accepted: 04/11/2022] [Indexed: 02/06/2023]
Abstract
Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin-type fructans ((2→1)-linked β-d-Fruf backbones alone or with attached (2→6)-linked β-d-Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure-function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non-garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization-bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.
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Affiliation(s)
- 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, Tai'an, China
| | - Yiteng Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - 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, Tai'an, China
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Sosa-Herrera MG, Martínez-Padilla LP, Delgado-Reyes VA, de Avila Ortega MDLA, Cruz Martínez IP. Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties. J Food Sci 2022; 87:2858-2868. [PMID: 35703496 DOI: 10.1111/1750-3841.16213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 04/20/2022] [Accepted: 05/11/2022] [Indexed: 11/30/2022]
Abstract
The influence of agave fructans (AF) (1-10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady-state flow behavior, particle size distribution, and stability studies were used to characterize the systems. The aqueous systems displayed the shear-thinning behavior characteristic of xanthan solutions; however, this behavior was modified by the presence of SC and AF due to interactions between AF-SC and AF-xanthan based on predominant hydrogen bonding because of the hydroxyl groups on AF. In emulsions, an increase in viscosity due to the effect of the AF concentration reflects a probable association of fructan aggregates on the surface of SC particles that reinforce the interfacial layer of SC, while xanthan contributes to an increase in the viscosity of the continuous phase, which effectively prevents coalescence and floc formation even at higher concentrations, despite the possible existence of a depletion flocculation effect attenuated by the interaction between AF-SC and AF-xanthan. PRACTICAL APPLICATION: These results can be of use, in an important way, in the design of stable functional emulsions in which there is an application for agave fructans recognized as dietary fiber, also considering their peculiar way of interacting with xanthan favoring its stabilizing functionality.
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Affiliation(s)
| | | | | | | | - Irene Paulina Cruz Martínez
- Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, México
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Chen X, Zhao L, Hu Q, Xiao J, Kimatu BM, Zheng H. The structure-activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2916-2927. [PMID: 34761402 DOI: 10.1002/jsfa.11632] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 10/14/2021] [Accepted: 11/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure-physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured. RESULTS The results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively correlated with the galactose and fucose contents. CONCLUSIONS Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure-function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Jinrong Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Benard Muinde Kimatu
- Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya
| | - Huihua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- Jiangsu Alphay Bio-technology Co., Ltd, Nantong, P. R. China
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Parra DO, Daza Ramírez LD, Sandoval‐Aldana A, Eim VS, Váquiro HA. Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daniela O. Parra
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Luis Daniel Daza Ramírez
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Angélica Sandoval‐Aldana
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Valeria S. Eim
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Henry A. Váquiro
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
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Jiménez-Rodríguez A, Heredia-Olea E, Barba-Dávila BA, Gutiérrez-Uribe JA, Antunes-Ricardo M. Polysaccharides from Agave salmiana bagasse improves the storage stability and the cellular uptake of indomethacin nanoemulsions. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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