1
|
Liu JJ, Chen SK, Luo H, Wang Y, Song XX, He WW, Huang XJ, Yin JY, Nie SP. Insights into dynamic evolution of glucuronofucogalactoglucan from water extract of Agrocybe cylindracea during maturation. Carbohydr Polym 2024; 339:122235. [PMID: 38823906 DOI: 10.1016/j.carbpol.2024.122235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 05/02/2024] [Accepted: 05/03/2024] [Indexed: 06/03/2024]
Abstract
This study explored the physicochemical properties and structural characteristics of Agrocybe cylindracea polysaccharides at four developmental stages, as well as their dynamic evolution during maturation. Results showed that the polysaccharides from A. cylindracea water extract exhibited similar structural characteristics across all four maturity stages, despite a significant reduction in yields. Four water-soluble heteroglycans, including one high molecular weight (ACPM-Et50-I) and three low molecular weight (ACPM-Et50-II, ACPM-Et60, ACPM-Et80), were isolated from A. cylindracea at each maturity stage. ACPM-Et50-I was identified as branched heterogalactans, while ACPM-Et60 and ACPM-Et80 were branched heteroglucans. However, ACPM-Et50-II was characterized as a branched glucuronofucogalactoglucan at the tide-turning stage but a glucuronofucoglucogalactan at the pileus expansion stage due to the increase of its α-(1 → 6)-D-Galp. In general, although the structural skeletons of most A. cylindracea heteroglycans were similar during maturation as shown by their highly consistent glycosyl linkages, there were still differences in the distribution of some heteroglucans. This work has for the first time reported a glucuronofucogalactoglucan in A. cylindracea and its dynamic evolution during maturation, which may facilitate the potential application of A. cylindracea in food and biomedicine industries.
Collapse
Affiliation(s)
- Jin-Jin Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Shi-Kang Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Hui Luo
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Yan Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Wei-Wei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
| |
Collapse
|
2
|
Li W, Xu R, Qin S, Song Q, Guo B, Li M, Zhang Y, Zhang B. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability. Int J Biol Macromol 2024; 274:133223. [PMID: 38897509 DOI: 10.1016/j.ijbiomac.2024.133223] [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: 11/30/2023] [Revised: 05/27/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become limiting factors for the development of the whole cereal grain (WCG) food industry. To promote the development of the WCG industry, this review comprehensively summarizes the various forms and structures of cereal DF, including key features such as molecular weight, chain structure, and substitution groups. Different modification methods for changing the chemical structure of DF and their effects on the modification methods on physicochemical properties and biological activities of DF are discussed systematically. Furthermore, the review focusses on exploring the interactions between DF and dough components and discusses the effects on the gluten network structure, starch gelatinization and retrogradation, fermentation, glass transition, gelation, and rheological and crystalline characteristics of dough. Additionally, opportunities and challenges regarding the further development of DF for the flour products are also reviewed. The objective of this review is to establish a comprehensive foundation for the precise modification of cereal DF, particularly focusing on its application in dough-related products, and to advance the development and production of WCG products.
Collapse
Affiliation(s)
- Wen Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Rui Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Shaoshuang Qin
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Qiaozhi Song
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Bo Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| |
Collapse
|
3
|
Tang YJ, He WW, Wang X, Jia RQ, Song XX, Yin JY. Ascorbic acid-mediated reduction of arabinoxylan viscosity through free radical reactions. Int J Biol Macromol 2024; 271:132291. [PMID: 38816296 DOI: 10.1016/j.ijbiomac.2024.132291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 04/26/2024] [Accepted: 05/09/2024] [Indexed: 06/01/2024]
Abstract
Arabinoxylan (AX) is a potential natural food additive that can enhance the textural properties of food. However, the addition of ascorbic acid (AA) can easily lead to a decrease in the viscosity of AX, which poses a challenge in the development of AX-rich foods. Therefore, the purpose of this study is to elucidate the mechanisms behind the reduction in AX viscosity in the presence of AA. The results indicated that AA could reduce the apparent viscosity and molecular weight of AX without significantly affecting the monosaccharide composition, suggesting a potential mechanism related to the cleavage of AX glycosidic bonds. Interestingly, free radicals were present in the reaction system, and the generation of free radicals under different conditions was consistent with the reduction in apparent viscosity of AX. Furthermore, the reduction in AX apparent viscosity by AA was influenced by various factors including AA concentration, reaction time, temperature, pH, and metal ions. These findings suggested that the mechanism of AX degradation may be due to AA-induced free radical generation, leading to non-selective attacks on glycosidic bonds. Therefore, this study revealed that the potential mechanism behind the reduction in AX viscosity induced by AA involved the generation of ascorbic acid radicals.
Collapse
Affiliation(s)
- Yu-Jie Tang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China
| | - Wei-Wei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China
| | - Xin Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China
| | - Run-Qi Jia
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi province 330047, China.
| |
Collapse
|
4
|
Cui H, Li X, Que J, Li S, Shi X, Yuan T. A water-soluble arabinoxylan from Chinese liquor distillers' grains: Structural characterization and anti-colitic properties. Int J Biol Macromol 2024; 266:131186. [PMID: 38554909 DOI: 10.1016/j.ijbiomac.2024.131186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Chinese liquor distillers' grain (CLDG) is a valuable and abundant by-product from traditional Chinese baijiu production, containing a diverse array of bioactive components that have attracted significant interest. Herein, a water-soluble polysaccharide, DGPS-2B, with a weight-average molecular weight of 37.3 kDa, was isolated from the alkali-extract fraction of CLDG. Methylation and NMR analysis identified that the primary constituents of DGPS-2B are arabinoxylans, with an arabinose-to-xylose ratio of 0.66. In an animal model of colitis, DGPS-2B treatment significantly altered the gut microbiota composition by increasing the SCFA-producing bacteria (e.g., Butyricicoccus) and reducing the mucin-degrading bacteria such as Muribaculaceae. This microbial shift resulted in elevated production of butyrate, acetate, and propionate, which subsequently suppressed NF-κB signaling, decreased the levels of IL-1β, IL-6, and TNFα, and potentially inactivated Notch signaling. These multifaceted effects stimulated mucin 2 production, reduced inflammation and apoptosis in the gut epithelium, and ultimately alleviated colitis symptoms. Collectively, this study not only elucidates the purification and characterization of DGPS-2B from CLDG but also illuminates its anti-colitic properties and the underlying molecular mechanisms. These findings underscore the potential of DGPS-2B as a therapeutic intervention for managing inflammatory bowel disease and emphasize CLDG as a promising source for developing value-added products.
Collapse
Affiliation(s)
- Hao Cui
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Xia Li
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Jiayi Que
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Shuyue Li
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaodan Shi
- School of Health, Jiangxi Normal University, Nanchang 330022, China.
| | - Tao Yuan
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China; School of Health, Jiangxi Normal University, Nanchang 330022, China.
| |
Collapse
|
5
|
Yao H, Yin J, Nie S. Structural characteristics and biological activities of polysaccharides from barley: a review. Food Funct 2024; 15:3246-3258. [PMID: 38446134 DOI: 10.1039/d3fo05793c] [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: 03/07/2024]
Abstract
Barley (Hordeum vulgare L.) is rich in starch and non-starch polysaccharides (NSPs), especially β-glucan and arabinoxylan. Genotypes and isolation methods may affect their structural characteristics, properties and biological activities. The structure-activity relationships of NSPs in barley have not been paid much attention. This review summarizes the extraction methods, structural characteristics and physicochemical properties of barley polysaccharides. Moreover, the roles of barley β-glucan and arabinoxylan in the immune system, glucose metabolism, regulation of lipid metabolism and absorption of mineral elements are summarized. This review may help in the development of functional products in barley.
Collapse
Affiliation(s)
- Haoyingye Yao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| |
Collapse
|
6
|
Wang J, Yu Z, Zhang X, Yang J, Luo Y, Wu M, Wu Q, Wang C. Effect of feruloylated arabinoxylan on the retrogradation and digestibility properties of pea starch during short-term refrigeration: Dependence of polysaccharide structure and bound ferulic acid content. Int J Biol Macromol 2024; 257:128524. [PMID: 38040158 DOI: 10.1016/j.ijbiomac.2023.128524] [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: 06/24/2023] [Revised: 09/26/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
In this study, arabinoxylans (AX) with various molecular weights (Mw) and bound ferulic acid (FA) contents were prepared to compare their effects on the gelatinization, short-term retrogradation and digestive properties of pea starch (PeS). The results indicated that all AX samples could obviously impede the pasting process of PeS and inhibit the short-term retrogradation of PeS-based gels during refrigeration by hindering the rearrangement and double helical associations of amylose. More precisely, AXs with low Mw and the highest FA content (H-FAX) exhibited the strongest intervention ability on PeS compared with the other samples. According to the Fourier transform infrared spectroscopy and X-ray diffraction results, it might be due to the unique role of bound FA as a noncovalent cross-linking agent, which enhanced the association between AX and starch molecules through extra hydrogen bonding interactions and entanglement behaviour. On these bases, H-FAX clearly improved the hardness, chewiness, moisture content, and sensory acceptance of PeS-base gels (pea jelly), and could also regulate its starch composition during short-term refrigeration to delay starch digestion. Overall, AXs with appropriate structural features might obviously improve the quality and storage stability of PeS-based foods.
Collapse
Affiliation(s)
- Jingyi Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yufan Luo
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Chao Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| |
Collapse
|
7
|
Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
|
8
|
Marquez-Escalante JA, Carvajal-Millan E, Martínez-López AL, Martínez-Robinson KG, Campa-Mada AC, Rascon-Chu A. Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4584-4591. [PMID: 36852427 DOI: 10.1002/jsfa.12531] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 02/07/2023] [Accepted: 02/27/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The nixtamalization process improves the nutritional and technological properties of maize. This process generates nixtamalized maize bran as a by-product, which is a source of arabinoxylans (AX). AX are polysaccharides constituted of a xylose backbone with mono- or di-arabinose substitutions, which can be ester-linked to ferulic acid (FA). The present study investigated the fine structural features and antioxidant capacity (AC) of nixtamalized maize bran arabinoxylans (MBAX) to comprehend the structure-radical scavenging capacity relationship in this polysaccharide deeply. RESULTS MBAX presented a molecular weight, intrinsic viscosity, and hydrodynamic radius of 674 kDa, 1.8 dL g-1 , and 24.6 nm, respectively. The arabinose-to-xylose ratio (A/X) and FA content were 0.74 and 0.25 g kg-1 polysaccharide, respectively. MBAX contained dimers (di-FA) and trimer (tri-FA) of FA (0.14 and 0.07 g kg-1 polysaccharide, respectively). The main di-FA isomer was the 8-5' structure (80%). Fourier transform infrared spectroscopy confirmed MBAX molecular identity, and the second derivate of the spectral data revealed a band at 958 cm-1 related to the presence of arabinose disubstitution. 1 H-Nuclear magnetic resonance spectroscopy showed mono- and di-arabinose substitution in the xylan backbone with more monosubstituted residues. MBAX registered an AC of 25 and 20 μmol Trolox equivalents g-1 polysaccharide despite a low FA content, using ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) methods, respectively. CONCLUSION AC in MBAX could be related to the high A/X ratio (mainly monosubstitution) and the high 8-5' di-FA proportion in this polysaccharide. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jorge A Marquez-Escalante
- Biopolymers Laboratory, Research Center for Food and Development (CIAD, AC), Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millan
- Biopolymers Laboratory, Research Center for Food and Development (CIAD, AC), Hermosillo, Sonora, Mexico
| | - Ana L Martínez-López
- NANO-VAC Research Group, Department of Pharmacy and Pharmaceutical Technology, University of Navarra, Pamplona, Spain
| | - Karla G Martínez-Robinson
- Biopolymers Laboratory, Research Center for Food and Development (CIAD, AC), Hermosillo, Sonora, Mexico
| | - Alma C Campa-Mada
- Biopolymers Laboratory, Research Center for Food and Development (CIAD, AC), Hermosillo, Sonora, Mexico
| | - Agustín Rascon-Chu
- Biotechnology Laboratory, Research Center for Food and Development (CIAD, AC), Hermosillo, Sonora, Mexico
| |
Collapse
|
9
|
Liu L, Chen M, Coldea TE, Yang H, Zhao H. Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation. CELLULOSE 2023; 30:359-372. [DOI: 10.1007/s10570-022-04912-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 10/22/2022] [Indexed: 07/02/2024]
|
10
|
Yuan C, Hu R, He L, Hu J, Liu H. Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
11
|
Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources. Polymers (Basel) 2023; 15:polym15010225. [PMID: 36616574 PMCID: PMC9824288 DOI: 10.3390/polym15010225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Arabinoxylan (AX) is a polysaccharide composed of arabinose, xylose, and a small number of other carbohydrates. AX comes from a wide range of sources, and its physicochemical properties and physiological functions are closely related to its molecular characterization, such as branched chains, relative molecular masses, and substituents. In addition, AX also has antioxidant, hypoglycemic, antitumor, and proliferative abilities for intestinal probiotic flora, among other biological activities. AXs of various origins have different molecular characterizations in terms of molecular weight, degree of branching, and structure, with varying structures leading to diverse effects of the biological activity of AX. Therefore, this report describes the physical properties, biological activities, and applications of AX in diverse plants, aiming to provide a theoretical basis for future research on AX as well as provide more options for crop breeding.
Collapse
|
12
|
Mysonhimer AR, Holscher HD. Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption. Adv Nutr 2022; 13:2237-2276. [PMID: 36041173 PMCID: PMC9776669 DOI: 10.1093/advances/nmac094] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/11/2022] [Accepted: 08/25/2022] [Indexed: 01/29/2023] Open
Abstract
Nondigestible carbohydrates (NDCs) are food components, including nonstarch polysaccharides and resistant starches. Many NDCs are classified as dietary fibers by the US FDA. Because of their beneficial effects on human health and product development, NDCs are widely used in the food supply. Although there are dietary intake recommendations for total dietary fiber, there are no such recommendations for individual NDCs. NDCs are heterogeneous in their chemical composition and physicochemical properties-characteristics that contribute to their tolerable intake levels. Guidance on tolerable intake levels of different NDCs is needed because overconsumption can lead to undesirable gastrointestinal side effects, further widening the gap between actual and suggested fiber intake levels. In this review, we synthesize the literature on gastrointestinal effects of NDCs that the FDA accepts as dietary fibers (β-glucan, pectin, arabinoxylan, guar gum, alginate, psyllium husk, inulin, fructooligosaccharides and oligofructose, galactooligosaccharides, polydextrose, cellulose, soy fiber, resistant maltodextrin/dextrin) and present tolerable intake dose recommendations for their consumption. We summarized the findings from 103 clinical trials in adults without gastrointestinal disease who reported gastrointestinal effects, including tolerance (e.g., bloating, flatulence, borborygmi/rumbling) and function (e.g., transit time, stool frequency, stool consistency). These studies provided doses ranging from 0.75-160 g/d and lasted for durations ranging from a single-meal tolerance test to 28 wk. Tolerance was NDC specific; thus, recommendations ranged from 3.75 g/d for alginate to 25 g/d for soy fiber. Future studies should address gaps in the literature by testing a wider range of NDC doses and consumption forms (solid compared with liquid). Furthermore, future investigations should also adopt a standard protocol to examine tolerance and functional outcomes across studies consistently.
Collapse
|
13
|
Jiang S, Ma J, Li Y, Lu B, Du J, Xu J, Qin Z, Ning T, Dong C. A polysaccharide from native Curcuma kwangsiensis and its mechanism of reversing MDSC-induced suppressive function. Carbohydr Polym 2022; 297:120020. [DOI: 10.1016/j.carbpol.2022.120020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/02/2022]
|
14
|
Marconi O, Alfeo V, Tomasi I, Maranghi S, De Francesco G, Sileoni V, Perretti G. Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
15
|
Arabinoxylans as Functional Food Ingredients: A Review. Foods 2022; 11:foods11071026. [PMID: 35407113 PMCID: PMC8997659 DOI: 10.3390/foods11071026] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.
Collapse
|
16
|
Wan L, Yuan Z, Wu B, Jia H, Gao Z, Cao F. Dissolution behavior of arabinoxylan from sugarcane bagasse in tetrabutylammonium hydroxide aqueous solution. Carbohydr Polym 2022; 282:119037. [DOI: 10.1016/j.carbpol.2021.119037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 01/01/2023]
|
17
|
Li Q, Wu W, Fang X, Chen H, Han Y, Liu R, Niu B, Gao H. Structural characterization of a polysaccharide from bamboo (Phyllostachys edulis) shoot and its prevention effect on colitis mouse. Food Chem 2022; 387:132807. [PMID: 35397273 DOI: 10.1016/j.foodchem.2022.132807] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/20/2022] [Accepted: 03/23/2022] [Indexed: 12/31/2022]
Abstract
A water-soluble dietary fiber named BSDF-1 (polysaccharide) was isolated from the bamboo (Phyllostachys edulis) shoot. BSDF-1was characterized as a backbone consisting predominately of 1,4-linked Glcp, and the protective effects and mechanisms of the anti-inflammatory activity were investigated using a dextran sulfate sodium (DSS)-induced colitis mouse model. BSDF-1 administration significantly reduced colonic pathological damage, inhibited the activation of inflammatory signaling pathways, including nuclear factor-kappa B and NLR family pyrin domain containing 3 inflammasomes pathways. It restored the mRNA expression of tight junction proteins, including zonula occludens-1, claudin-1, and occludin. Furthermore, BSDF-1 treatment reduced Parabacteroides, Mucispirillum, Helicobacter, Bacteroides, and Streptococcus levels, whereas high-dose BSDF-1 treatment increased Prevotella, Alitipes, Anaerostipes, Odoribacter, Bifidobacterium, Butyricimonas, and Lactobacillus levels. In conclusion, BSDF-1 can inhibit the activation of inflammatory signaling pathways and restore the intestinal barrier function. Thus, BSDF-1 may be a valuable food supplement or nutraceutical to manage and prevent ulcerative colitis.
Collapse
Affiliation(s)
- Qi Li
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Yanchao Han
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| |
Collapse
|
18
|
Feng KL, Huang L, Wu DT, Li F, Gan RY, Qin W, Zou L. Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01256-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
19
|
Wang J, Bai J, Wang Y, Zhang K, Li Y, Qian H, Zhang H, Wang L. Feruloylated arabinoxylan from wheat bran inhibited M1-macrophage activation and enhanced M2-macrophage polarization. Int J Biol Macromol 2022; 194:993-1001. [PMID: 34848238 DOI: 10.1016/j.ijbiomac.2021.11.158] [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: 06/09/2021] [Revised: 11/16/2021] [Accepted: 11/23/2021] [Indexed: 11/05/2022]
Abstract
The effects of feruloylated arabinoxylan (AX) on typically activated inflammatory macrophages (M1) and alternatively anti-inflammatory macrophages (M2) and its possible mechanisms were investigated. The results revealed that feruloylated AX was composed of 37.63% arabinose and 52.23% xylose, with a weight-average molecular weight of 1.1374 × 104 Da, and bound ferulic acid content of 10.84 mg/g. Besides, feruloylated AX (50-1000 μg/mL) markedly downregulated the mRNA expressions of NO, IL-1β, TNF-α, IL-6, and IL-23a, and reduced the phosphorylation levels of p38, ERK, and JNK in M1. In contrast, the mRNA expressions of Arg-1, Mrc-1, and CCL22 were significantly upregulated by feruloylated AX (50-1000 μg/mL), and the phosphorylation level of AKT was significantly increased in M2. Overall, our results indicated that feruloylated AX could have an inhibitory or a promoting effect on already activated macrophages, and MAPK or PI3K signaling pathways might be involved in this regulation.
Collapse
Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Junying Bai
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yu Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kuiliang Zhang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Hui Zhang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
| |
Collapse
|
20
|
He HJ, Qiao J, Liu Y, Guo Q, Ou X, Wang X. Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15437-15457. [PMID: 34842436 DOI: 10.1021/acs.jafc.1c04506] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Arabinoxylans (AXs) are widely distributed in various cereal grains, such as wheat, corn, rye, barley, rice, and oat. The AX molecule contains a linear (1,4)-β-D-xylp backbone substituted by α-L-araf units and occasionally t-xylp and t-glcpA through α-(1,2) and/or α-(1,3) glycosidic linkages. Arabinoxylan shows diversified functional and bioactive properties, influenced by their molecular mass, branching degree, ferulic acid (FA) content, and the substitution position and chain length of the side chains. This Review summarizes the extraction methods for various cereal sources, compares their structural features and functional/bioactive properties, and highlights the established structure-function/bioactivity relationships, intending to explore the potential functions of AXs and their industrial applications.
Collapse
Affiliation(s)
- Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jinli Qiao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xingqi Ou
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaochan Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
21
|
Hu S, Li Y, Nie C, Zhang J, Bai X, Wu H, Shen T, Hu W, Wang J. Structure and pro-inflammatory activities of bran polysaccharides from a novel wheat kernel. J Food Biochem 2021; 46:e14008. [PMID: 34811774 DOI: 10.1111/jfbc.14008] [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: 07/18/2021] [Revised: 09/24/2021] [Accepted: 10/28/2021] [Indexed: 11/28/2022]
Abstract
In this study, the structure and pro-inflammatory activities of water-soluble wheat bran polysaccharides (WBP) were evaluated. WBP were heteropolysaccharides consisting 60.34% arabinoxylan as the main component and 31.80% mannose residues characterized with the instrumental analyses. The result of cellular experiment displayed that WBP had significant pro-inflammatory activities by increasing the concentration of nitric oxide (NO) and up-regulating the inflammatory cytokine expressions of inducible nitric oxide synthase (iNOS), interleukin-1β (IL-1β), cyclooxygenase-2 (COX-2), and tumor necrosis factor-α (TNF-α). WBP mediated macrophages RAW 264.7 pro-inflammatory response through phosphatidylinositol 3 hydroxykinase/protein kinase B (PI3K/Akt) signaling pathway by significantly promoting Akt and phosphoinositide-dependent kinase 1 (PDK1) phosphorylations. Meanwhile, the expression of related phosphorylated proteins JNK and ERK1/2 was significantly up-regulated which suggested that WBP played pro-inflammatory roles by activating mitogen-activated protein kinases (MAPKs) signaling pathway. PRACTICAL APPLICATIONS: In recent years, wheat bran generally has the phenomenon of high yield and low utilization rate. Wheat bran has rich nutritional value and contains a lot of effective biologically active substances. Based on our findings, the water-soluble polysaccharides extracted from wheat bran have significant effects on regulating immunity and can be utilized as sources of natural immune modulators. The research can develop new functions of wheat bran polysaccharides, and improve processing utilization rate and product added value.
Collapse
Affiliation(s)
- Shuqian Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanru Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiahui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaofang Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ting Shen
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Weicheng Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| |
Collapse
|
22
|
Yadav MP, Kaur A, Singh B, Simon S, Kaur N, Powell M, Sarker M. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
23
|
Liu Y, Xiao M, Zhao J, Zhang X, Hu X, Goff HD, Guo Q. Fluorescent labeling affected the structural/conformational properties of arabinoxylans. Carbohydr Polym 2021; 265:118064. [DOI: 10.1016/j.carbpol.2021.118064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 12/15/2022]
|
24
|
Yao H, Wang Y, Yin J, Nie S, Xie M. Isolation, Physicochemical Properties, and Structural Characteristics of Arabinoxylan from Hull-Less Barley. Molecules 2021; 26:3026. [PMID: 34069493 PMCID: PMC8161004 DOI: 10.3390/molecules26103026] [Citation(s) in RCA: 4] [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] [Received: 04/17/2021] [Revised: 05/10/2021] [Accepted: 05/14/2021] [Indexed: 12/04/2022] Open
Abstract
Arabinoxylan (HBAX-60) was fractioned from alkaline-extracted arabinoxylan (HBAX) in the whole grain of hull-less barley (Hordeum vulgare L. var. nudum Hook. f. Poaceae) by 60% ethanol precipitation, which was studied for physicochemical properties and structure elucidation. Highly purified HBAX-60 mainly composed of arabinose (40.7%) and xylose (59.3%) was created. The methylation and NMR analysis of HBAX-60 indicated that a low-branched β-(1→4)-linked xylan backbone possessed un-substituted (1,4-linked β-Xylp, 36.2%), mono-substituted (β-1,3,4-linked Xylp, 5.9%), and di-substituted (1,2,3,4-linked β-Xylp, 12.1%) xylose units as the main chains, though other residues (α-Araf-(1→, β-Xylp-(1→, α-Araf-(1→3)-α-Araf-(1→ or β-Xylp-(1→3)-α-Araf-(1→) were also determined. Additionally, HBAX-60 exhibited random coil conformation in a 0.1 M NaNO3 solution. This work provides the properties and structural basis of the hull-less barley-derived arabinoxylan, which facilitates further research for exploring the structure-function relationship and application of arabinoxylan from hull-less barley.
Collapse
Affiliation(s)
- Haoyingye Yao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Yuxiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| |
Collapse
|
25
|
Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans. Foods 2021; 10:foods10040826. [PMID: 33920214 PMCID: PMC8070571 DOI: 10.3390/foods10040826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/03/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The bran accounts for approximately 25% of the wheat kernel but is currently only a by-product, used as animal feed. However, due to its high arabinoxylan content it could be a valuable raw material for food production. Arabinoxylans cannot be digested in the human intestine but are intensely studied for their health-beneficial properties. These include glycemic control by formation of a highly viscous gel in the intestine, and hence delaying starch digestion, alongside an increase in short chain fatty acids. To apply sufficient amounts of arabinoxylan for health-beneficial effects, extraction and concentration is required. Alkaline/oxidative conditions are commonly used, but for potential food applications more cost-efficient methods, without hazardous chemicals, are required. Therefore, this study aimed to optimize the conditions for hydrothermal extraction (extraction time and temperature) at laboratory-scale and to compare the results to an established alkaline/oxidative method. The resulting extracts were characterized for yield, purity, arabinoxylan molecular mass, arabinose/xylose ratio, and viscosity to evaluate the quality of the method. For the hydrothermal extraction, an extraction time of 1 h at 160 °C and 6.5 bar gave the best results. However, even these optimized conditions resulted in lower extract purity and severely degraded arabinoxylans. Although further optimization of the hydrothermal process is required, the present work builds an important foundation for the development of an industrial hydrothermal extraction method.
Collapse
|
26
|
Yao HYY, Wang JQ, Yin JY, Nie SP, Xie MY. A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective. Food Res Int 2021; 143:110290. [PMID: 33992390 DOI: 10.1016/j.foodres.2021.110290] [Citation(s) in RCA: 140] [Impact Index Per Article: 46.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/28/2021] [Accepted: 02/28/2021] [Indexed: 12/31/2022]
Abstract
Nuclear magnetic resonance (NMR) has been widely used as an analytical chemistry technique to investigate the molecular structure and conformation of polysaccharides. Combined with 1D spectra, chemical shifts and coupling constants in both homo- and heteronuclear 2D NMR spectra are able to infer the linkage and sequence of sugar residues. Besides, NMR has also been applied in conformation, quantitative analysis, cell wall in situ, degradation, polysaccharide mixture interaction analysis, as well as carbohydrates impurities profiling. This review summarizes the principle and development of NMR in polysaccharides analysis, and provides NMR spectra data collections of some common polysaccharides. It will help to promote the application of NMR in complex polysaccharides of biochemical interest, and provide valuable information on commercial polysaccharide products.
Collapse
Affiliation(s)
- Hao-Ying-Ye Yao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Qiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ming-Yong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| |
Collapse
|