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Xu Y, Liu X, Ma M, Wang M, Hua W, Yao T, Sui Z. Structural and rheological characterization of water-soluble and alkaline-soluble fibers from hulless barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2897-2906. [PMID: 38018273 DOI: 10.1002/jsfa.13182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Highland hulless barley has garnered attention as a promising economic product and a potential healthy food ingredient. The present study aimed to comprehensively investigate the molecular structure of extractable fibers obtained from a specific highland hulless barley. Water-soluble fiber (WSF) and alkaline-soluble fiber (ASF) were extracted using enzymatic digestion and an alkaline method, respectively. The purified fibers underwent a thorough investigation for their structural characterization. RESULTS The monosaccharide composition revealed that WSF primarily consisted of glucose (91.7%), whereas ASF was composed of arabinose (54.5%) and xylose (45.5%), indicating the presence of an arabinoxylan molecule with an A/X ratio of 1.2. The refined structural information was further confirmed through methylation, 1 H NMR and Fourier-transform infrared spectroscopy analyses. WSF fiber exclusively exhibited α-anomeric patterns, suggesting it was an α-glucan. It has a low molecular weight of 5 kDa, as determined by gel permeation chromatography. Conversely, ASF was identified as a heavily branched arabinoxylan with 41.55% of '→2,3,4)-Xylp-(1→' linkages. ASF and WSF exhibited notable differences in their morphology, water absorption capabilities and rheological properties. CONCLUSION Based on these findings, molecular models of WSF and ASF were proposed. The deep characterization of these fiber structures provides valuable insights into their physicochemical and functional properties, thereby unlocking their potential applications in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Weifeng Hua
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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2
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Chen L, Cui C, Wang Z, Che F, Chen Z, Feng S. Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic-Microwave-Assisted Extraction. Molecules 2024; 29:684. [PMID: 38338428 PMCID: PMC10856557 DOI: 10.3390/molecules29030684] [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: 01/08/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In order to efficiently extract β-glucan from highland barley (HBG) and study its structural characterization and antioxidant activity, ultrasonic-microwave-assisted extraction (UME) was optimized by the response surface method (RSM). Under the optimal extraction conditions of 25.05 mL/g liquid-solid ratio, 20 min ultrasonic time, and 480 W microwave intensity, the DPPH radical scavenging activity of HBG reached 25.67%. Two polysaccharide fractions were purified from HBG, namely HBG-1 and HBG-2. Structural characterization indicated that HBG-1 and HBG-2 had similar functional groups, glycosidic linkages, and linear and complex chain conformation. HBG-1 was mainly composed of glucose (98.97%), while HBG-2 primarily consisted of arabinose (38.23%), galactose (22.01%), and xylose (31.60%). The molecular weight of HBG-1 was much smaller than that of HBG-2. Both HBG-1 and HBG-2 exhibited concentration-dependent antioxidant activity, and HBG-1 was more active. This study provided insights into the efficient extraction of HBG and further investigated the structure and antioxidant activities of purified components HBG-1 and HBG-2. Meanwhile, the results of this study imply that HBG has the potential to be an antioxidant in foods and cosmetics.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Chunfeng Cui
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Zhiheng Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (C.C.); (Z.W.)
| | - Fuhong Che
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Zhanxiu Chen
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
| | - Shengbao Feng
- Qinghai Huzhu Barley Wine Co., Ltd., Haidong 810500, China; (F.C.); (Z.C.)
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Zhang S, Yue M, Yu X, Wang S, Zhang J, Wang C, Ma C. Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties. Int J Biol Macromol 2023; 253:126840. [PMID: 37696374 DOI: 10.1016/j.ijbiomac.2023.126840] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/28/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
The interactions between potato starch (PtS) and barley β-glucan (BBG) were investigated by preparing PtS-BBG mixtures, and the pasting, rheological, gelling and structural properties were evaluated. Rapid viscosity analysis suggested that BBG reduced the peak and breakdown viscosity, while increasing the setback viscosity of PtS. PtS-12%BBG showed the lowest leached amylose content (12.02 ± 0.36 %). The particle size distribution pattern of PtS was not changed with the addition of BBG, and the median diameter of PtS-12%BBG (88.21 ± 0.41 μm) was smaller than that of PtS (108.10 ± 6.26 μm). Rheological results showed that PtS and PtS-BBG gels exhibited weak gel behaviors, and BBG could remarkably affect the elastic and viscous modulus of PtS gels. Textural analysis suggested that the strength and hardness of PtS gels were increased when few BBG (<6 %, w/w) was present in the system. BBG improved the freeze-thaw stability of PtS gels. Structural analysis indicated that hydrogen bonds were the main force in the PtS-BBG systems. These results indicated that BBG interacted with starch via hydrogen bonds, which delayed starch gelatinization and improved gelling properties of PtS gels. Overall, this study gained insights into starch-polysaccharide interactions and revealed the possible applications of BBG in food processing.
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Affiliation(s)
- Shanshan Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Minghui Yue
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaowei Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Sihua Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jing Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Liu L, Huang G, Li S, Meng Q, Ye F, Chen J, Ming J, Zhao G, Lei L. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties. Food Chem X 2023; 20:100907. [PMID: 38144851 PMCID: PMC10740142 DOI: 10.1016/j.fochx.2023.100907] [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: 02/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76-16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.
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Affiliation(s)
- Lijun Liu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guobao Huang
- Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR China
| | - Shuying Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
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Cao H, Wang X, Shi M, Guan X, Zhang C, Wang Y, Qiao L, Song H, Zhang Y. Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan. Food Chem X 2023; 19:100793. [PMID: 37780315 PMCID: PMC10534095 DOI: 10.1016/j.fochx.2023.100793] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/05/2023] [Accepted: 07/13/2023] [Indexed: 10/03/2023] Open
Abstract
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decrease in turbidity. Meanwhile, moderate ultrasound was found to obviously reduce the particle size distribution of HBG, and transform the entangled HBG molecules into flexible and extended chains, which reaggregated to form larger aggregates under long-time ultrasonication. The in vitro antioxidant capacity of HBG treated by ultrasonic first increased and then decreased compared to native HBG. Congo red complexation analysis indicated the existence of helix structure in HBG, which was untwisted after ultrasonic treatment. Furthermore, ultrasound treatment influenced the glucopyranose on HBG, which weakened the intramolecular hydrogen bond of HBG. The microscopic morphology showed that the spherical aggregates in native HBG solution were disaggregated and the untangled HBG chains reaggregated with excessive ultrasonication.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiaoxue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Mengmeng Shi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Chunhong Zhang
- Naval Medical University (Second Military Medical University), Shanghai, PR China
| | - Yueqin Wang
- Tibet Himalayan Ecological Technology Co., Ltd., Tibet, PR China
| | - Linnan Qiao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
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6
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Shen M, Huang K, Guan X, Xia J, Sun Z, Yu Z, Fang Y. Effects of milling on texture and in vitro starch digestibility of oat rice. Food Chem X 2023; 19:100783. [PMID: 37780273 PMCID: PMC10534086 DOI: 10.1016/j.fochx.2023.100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/20/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The nutrient component, microstructure, pasting, and thermal properties of oat treated with different degrees of milling (0 s, 20 s, 40 s, 60 s, and 80 s) were researched. The results showed that milling would damage the bran layer of oat rice, increasing starch, β-glucan, total leached solids content, and the gelatinization enthalpy (ΔH). Meanwhile, oil, protein content, the pasting viscosity, and the pasting temperature were decreased. Milling made oat rice sticky and soft, and the bound water and non-flowing water migrated like flowing water. The cross-section of oat rice showed that milling damaged the surface of oat rice, which was beneficial to water entry and starch dissolution, and increased the viscosity of oat rice. When the milling time was 40 s and 60 s, the appearance, aroma, taste, texture, and overall acceptability of oat porridge were better. Moreover, rapid digestion fraction (k1) and slow digestion fraction (k2) are the lowest and have the effect of low blood glucose rise rate.
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Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Xiao Guan
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Jian Xia
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, PR China
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7
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Nava-Ramírez MDJ, Vázquez-Durán A, Figueroa-Cárdenas JDD, Hernández-Patlán D, Solís-Cruz B, Téllez-Isaías G, López-Coello C, Méndez-Albores A. Removal of Aflatoxin B 1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models. Toxins (Basel) 2023; 15:604. [PMID: 37888635 PMCID: PMC10610884 DOI: 10.3390/toxins15100604] [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: 09/08/2023] [Revised: 10/01/2023] [Accepted: 10/03/2023] [Indexed: 10/28/2023] Open
Abstract
An adsorbent material derived from alfalfa leaves was prepared and further characterized, and its efficacy for removing aflatoxin B1 (AFB1) was investigated. Characterization consisted of the use of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), environmental scanning electron microscopy (ESEM), X-ray fluorescence spectroscopy (XRF), X-ray diffraction (XRD), point of zero charge (pHpzc), zeta potential (ζ-potential), UV-Vis diffuse reflectance spectroscopy, and spectral analysis. To determine the adsorption capacity against AFB1 (250 ng AFB1/mL), pH-dependent and avian intestinal in vitro models were used. The adsorbent inclusion percentage was 0.5% (w/w). In general, the pH-dependent model gave adsorption percentages of 98.2%, 99.9%, and 98.2%, evaluated at pH values of 2, 5, and 7, respectively. However, when the avian intestinal model was used, it was observed that the adsorption percentage of AFB1 significantly decreased (88.8%). Based on the characterization results, it is proposed that electrostatic, non-electrostatic, and the formation of chlorophyll-AFB1 complexes were the main mechanisms for AFB1 adsorption. From these results, it can be concluded that the adsorbent derived from alfalfa leaves could be used as an effective material for removing AFB1 in in vitro digestion models that mimic the physiological reality.
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Affiliation(s)
- María de Jesús Nava-Ramírez
- Unidad de Investigación Multidisciplinaria (UIM) L14 (Alimentos, Micotoxinas y Micotoxicosis), Facultad de Estudios Superiores Cuautitlán (FES-C), Universidad Nacional Autónoma de México (UNAM), Cuautitlán Izcalli 54714, Mexico; (M.d.J.N.-R.); (A.V.-D.)
| | - Alma Vázquez-Durán
- Unidad de Investigación Multidisciplinaria (UIM) L14 (Alimentos, Micotoxinas y Micotoxicosis), Facultad de Estudios Superiores Cuautitlán (FES-C), Universidad Nacional Autónoma de México (UNAM), Cuautitlán Izcalli 54714, Mexico; (M.d.J.N.-R.); (A.V.-D.)
| | - Juan de Dios Figueroa-Cárdenas
- Cinvestav-IPN Unidad de Querétaro, Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla, Queretaro 76230, Mexico;
| | | | - Bruno Solís-Cruz
- UIM L5, FES-C, UNAM, Mexico City 54714, Mexico; (D.H.-P.); (B.S.-C.)
| | - Guillermo Téllez-Isaías
- Division of Agriculture, Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA;
| | - Carlos López-Coello
- Departamento de Medicina y Zootecnia de Aves, Facultad de Medicina Veterinaria y Zootecnia, UNAM, Mexico City 04510, Mexico;
| | - Abraham Méndez-Albores
- Unidad de Investigación Multidisciplinaria (UIM) L14 (Alimentos, Micotoxinas y Micotoxicosis), Facultad de Estudios Superiores Cuautitlán (FES-C), Universidad Nacional Autónoma de México (UNAM), Cuautitlán Izcalli 54714, Mexico; (M.d.J.N.-R.); (A.V.-D.)
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Zhang S, Li C, Ke C, Liu S, Yao Q, Huang W, Dang Z, Guo C. Extracellular polymeric substances sustain photoreduction of Cr(VI) by Shewanella oneidensis-CdS biohybrid system. WATER RESEARCH 2023; 243:120339. [PMID: 37482009 DOI: 10.1016/j.watres.2023.120339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Photosensitized biohybrid system (PBS) enables bacteria to exploit light energy harvested by semiconductors for rapid pollutants transformation, possessing a promising future for water reclamation. Maintaining a biocompatible environment under photocatalytic conditions is the key to developing PBS-based treatment technologies. Natural microbial cells are surrounded by extracellular polymeric substances (EPS) that either be tightly bound to the cell wall (i.e., tightly bound EPS, tbEPS) or loosely associated with cell surface (i.e., loosely bound EPS, lbEPS), which provide protection from unfavorable environment. We hypothesized that providing EPS fractions can enhance bacterial viability under adverse environment created by photocatalytic reactions. We constructed a model PBS consisting of Shewanella oneidensis and CdS using Cr(VI) as the target pollutant. Results showed complete removal of 25 mg/L Cr(VI) within 90 min without an electron donor, which may mainly rely on the synergistic effect of CdS and bacteria on photoelectron transfer. Long-term cycling experiment of pristine PBS and PBS with extra EPS fractions (including lbEPS and tbEPS) for Cr(VI) treatment showed that PBS with extra lbEPS achieved efficient Cr(VI) removal within five consecutive batch treatment cycles, compared to the three cycles both in pristine PBS and PBS with tbEPS. After addition of lbEPS, the accumulation of reactive oxygen species (ROS) was greatly reduced via the EPS-capping effect and quenching effect, and the toxic metal internalization potential was lowered by complexation with Cd and Cr, resulting in enhanced bacterial viability during photocatalysis. This facile and efficient cytoprotective method helps the rational design of PBS for environmental remediation.
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Affiliation(s)
- Siyu Zhang
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China
| | - Changhao Li
- Hospital of Stomatology, Guanghua School of Stomatology, Guangdong Provincial Key Laboratory of Stomatology, Sun Yat-sen University, Guangzhou 510055, China
| | - Changdong Ke
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China
| | - Sijia Liu
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China
| | - Qian Yao
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China
| | - Weilin Huang
- Department of Environmental Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Zhi Dang
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China; Guangdong Provincial Key Lab of Solid Wastes Pollution Control and Recycling, South China University of Technology, Guangzhou 510006, China
| | - Chuling Guo
- School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; The Key Laboratory of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, Guangzhou 510006, China.
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9
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Zhang Y, Li J, Xie J, Xue B, Li X, Gan J, Sun T. The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:506-511. [PMID: 37624567 DOI: 10.1007/s11130-023-01095-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/11/2023] [Indexed: 08/26/2023]
Abstract
The impact of food processing including baking, steaming and bread making, on the structure and hypoglycemic effect of oat β-glucan was studied. The structural analysis revealed the β-D-glucopyranosyl units of β-glucan was unchanged in aforementioned processing. The baking processing endowed β-glucan with increased molecular weight (Mw) and viscosity, which enhanced the capacity of β-glucan to delay starch digestion in vitro, such as the rapidly-digestible starch content decreased, the slowly-digestible and resistant starch content increased, and the glycemic index (GI) value decreased. Meanwhile, the inhibitory activity of β-glucan against α-glucosidase and α-amylase was enhanced by baking processing. By contrast, during steaming and bread making processing, β-glucan showed decreased Mw and viscosity, which accelerated starch digestion in vitro and reduced the inhibitory activity of β-glucan against α-glucosidase and α-amylase. Apart from that, baking processing promoted the physiological and antioxidant properties of β-glucan, but the properties decreased during steaming and bread making processing. The results suggest that oat raw materials can be treated with dry heat and high temperature, avoiding moist heat and fermentation treatments to maximize the hypoglycemic effect of β-glucan.
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Affiliation(s)
- Yi Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jinran Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jianhong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
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Havrlentová M, Dvořáček V, Jurkaninová L, Gregusová V. Unraveling the Potential of β-D-Glucans in Poales: From Characterization to Biosynthesis and Factors Affecting the Content. Life (Basel) 2023; 13:1387. [PMID: 37374169 DOI: 10.3390/life13061387] [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: 05/03/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
This review consolidates current knowledge on β-D-glucans in Poales and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits of β-D-glucans in various fields. The review can serve as a valuable resource for plant biology researchers, cereal breeders, and plant-based food producers, providing insights into the potential of β-D-glucans and opening new avenues for future research and innovation in the field of this bioactive and functional ingredient.
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Affiliation(s)
- Michaela Havrlentová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia
- National Agricultural and Food Center-Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovakia
| | - Václav Dvořáček
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic
| | - Lucie Jurkaninová
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech Republic
| | - Veronika Gregusová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia
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11
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Zhang Z, Liu B, Liu X, Hu W, Zhang C, Guo Y, Wu W. Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro. Foods 2023; 12:foods12081620. [PMID: 37107415 PMCID: PMC10138094 DOI: 10.3390/foods12081620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.
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Affiliation(s)
- Zhiguo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Buyu Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Weiwei Hu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yang Guo
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weicheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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12
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Ma Y, Ye F, Chen J, Ming J, Zhou C, Zhao G, Lei L. The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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13
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Li Q, Liu J, Zhai H, Zhang Z, Xie R, Xiao F, Zeng X, Zhang Y, Li Z, Pan Z. Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate. Carbohydr Polym 2023; 302:120405. [PMID: 36604074 DOI: 10.1016/j.carbpol.2022.120405] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Interactions between β-glucan and starch influence the health benefits of barley-based foods and barley brewing performance. Here, we characterized β-glucans from waxy and normal barley varieties and compared the effects of different β-glucans on the pasting and degradation of waxy and normal barley starches as well as the filterability of mashes from unmalted waxy and normal barley. Waxy barley Zangqing18 β-glucan displayed more compact micrographic features, higher molecular weight, larger particle size, higher thermal decomposition temperature and lower rheological viscosity than normal barley Zangqing2000 β-glucan. β-Glucan not only significantly decreased the pasting viscosities of waxy and normal starches but also lowered the pasting temperatures and peak times of normal starch, likely by inhibiting granule swelling and disrupting the integrity of the continuous phase. β-Glucan also decreased in vitro digestion extent of starch and increased the resistant starch. The unmalted waxy barley had a mash filtration rate much faster than normal barley because starch and β-glucan in waxy barley were rapidly and completely digested and formed more open filter passages. The effects of β-glucan on starch properties varied with the types and contents of β-glucans, whilst the types of starches showed more significant effects. CHEMICAL COMPOUNDS STUDIED: β-Glucan (Pubchem CID: 439262); Amylopectin (Pubchem CID: 439207); Starch (Pubchem CID: 156595876).
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Affiliation(s)
- Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Zhihui Zhang
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Rong Xie
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Futong Xiao
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Zhongyi Li
- CSIRO Agriculture Flagship, GPO Box 1600, Canberra, ACT 2601, Australia
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China.
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14
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Wang H, Yu W, Li Q. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. Food Res Int 2023; 163:112157. [PMID: 36596108 DOI: 10.1016/j.foodres.2022.112157] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure-property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, No. 308, Ningxia Road, Laoshan District, Qingdao, Shandong 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, No. 59, Middle Segment of Qinglong Avenue, Fucheng District, Mianyang, Sichuan 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Haojie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China.
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15
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Wang C, Tian X, Fang S, Ren C, Huang C, Yuan G, Zeng X. Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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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]
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17
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Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke. Food Res Int 2022; 162:111950. [DOI: 10.1016/j.foodres.2022.111950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/02/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022]
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18
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Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydr Polym 2022; 298:120074. [DOI: 10.1016/j.carbpol.2022.120074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/18/2022]
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19
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Zhao L, Lin S, Lin J, Wu J, Chen H. Effect of acid hydrolysis on the structural and antioxidant characteristics of β-glucan extracted from Qingke (Tibetan hulless barley). Front Nutr 2022; 9:1052901. [PMID: 36438764 PMCID: PMC9691401 DOI: 10.3389/fnut.2022.1052901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 10/21/2022] [Indexed: 10/03/2023] Open
Abstract
In this study, we explored the effect of acid hydrolysis on the molecular, structural, rheological, thermal, and antioxidant characteristics of Qingke β-glucan. The acid hydrolysis reduced the molecular weights of β-glucans from 510 to 155 KDa. The results of the structural analysis by nuclear magnetic resonance (NMR) spectroscopy, X-ray diffraction, and fourier transforms infrared (FTIR) spectroscopy indicated that acid hydrolysis did not change the primary functional groups of β-glucans. The rheological behavior of β-glucan without and with acid hydrolysis can be described as pseudoplastic and Newtonian, respectively. The DSC curves of the β-glucans with high molecular weights showed the highest transition temperature. The 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity and the reducing power of soluble β-glucans in Qingke showed a dose-dependent pattern. Meanwhile, the antioxidant activities of Qingke β-glucan of different molecular weights were similar. This study demostrated that the acid hydrolysis almost have no effect on antioxidant activity of Qingke β-glucans.
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Affiliation(s)
- Lan Zhao
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Shuwei Lin
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jingying Lin
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jia Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Huibin Chen
- School of Food Science and Engineering, College of Life Sciences, Fujian Normal University, Fuzhou, China
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20
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Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley. Carbohydr Polym 2022; 301:120274. [DOI: 10.1016/j.carbpol.2022.120274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 10/16/2022] [Accepted: 10/25/2022] [Indexed: 11/23/2022]
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21
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The Cell-Wall β-d-Glucan in Leaves of Oat ( Avena sativa L.) Affected by Fungal Pathogen Blumeria graminis f. sp. avenae. Polymers (Basel) 2022; 14:polym14163416. [PMID: 36015673 PMCID: PMC9415129 DOI: 10.3390/polym14163416] [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: 06/24/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/17/2022] Open
Abstract
In addition to the structural and storage functions of the (1,3; 1,4)-β-d-glucans (β-d-glucan), the possible protective role of this polymer under biotic stresses is still debated. The aim of this study was to contribute to this hypothesis by analyzing the β-d-glucans content, expression of related cellulose synthase-like (Csl) Cs1F6, CslF9, CslF3 genes, content of chlorophylls, and β-1,3-glucanase content in oat (Avena sativa L.) leaves infected with the commonly occurring oat fungal pathogen, Blumeria graminis f. sp. avenae (B. graminis). Its presence influenced all measured parameters. The content of β-d-glucans in infected leaves decreased in all used varieties, compared to the non-infected plants, but not significantly. Oats reacted differently, with Aragon and Vaclav responding with overexpression, and Bay Yan 2, Ivory, and Racoon responding with the underexpression of these genes. Pathogens changed the relative ratios regarding the expression of CslF6, CslF9, and CslF3 genes from neutral to negative correlations. However, changes in the expression of these genes did not statistically significantly affect the content of β-d-glucans. A very slight indication of positive correlation, but statistically insignificant, was observed between the contents of β-d-glucans and chlorophylls. Some isoforms of β-1,3-glucanases accumulated to a several-times higher level in the infected leaves of all varieties. New isoforms of β-1,3-glucanases were also detected in infected leaves after fungal infection.
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22
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Zong Y, Tian S, Zhang Y, Liu Z, Chen Z. Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16971] [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)
- Yao Zong
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Yan Zhang
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zixuan Liu
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food science and Technology Henan University of Technology Zhengzhou China
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23
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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24
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Effect of Reaction Temperature on Properties of Torrefied Kenaf. Appl Biochem Biotechnol 2022; 194:6091-6105. [PMID: 35881228 DOI: 10.1007/s12010-022-04021-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/27/2022] [Indexed: 11/02/2022]
Abstract
Torrefaction is a thermal treatment method used to achieve solid-phase biofuel. Raw biomass generally have low heating value and high moisture content; thus, these characteristics should be enhanced before using it as a fuel. In this study, herbaceous biomass kenaf was torrefied at 220, 260, 300, and 340 °C under nitrogen atmosphere for 30 min to investigate the effect of temperature on its properties. The properties of torrefied kenaf were classified into two groups: physical properties such as mass and energy yields, moisture content, and proximate analysis and chemical properties such as functional groups and chemical compositions of sugars and lignin. The mass and energy yield of torrefied kenaf decreased as the reaction temperature increased. In addition, an increase in carbon content and a rapid decrease in oxygen content were observed in torrefied kenaf, which indicated the degradation of compounds such as hemicellulose and cellulose. Elemental analysis, proximate analysis, thermal analysis, Fourier transform infrared spectroscopy, and chemical composition analysis were performed to further investigate the characteristics of torrefied kenaf.
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25
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Wei X, Yao J, Wang F, Wu D, Zhang R. Extraction, isolation, structural characterization, and antioxidant activity of polysaccharides from elderberry fruit. Front Nutr 2022; 9:947706. [PMID: 35928842 PMCID: PMC9343709 DOI: 10.3389/fnut.2022.947706] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 06/27/2022] [Indexed: 12/13/2022] Open
Abstract
The isolation, purification, and antioxidant activity of polysaccharides extracted from elderberry fruits were studied. Two neutral polysaccharides (EFP-0 and EFP-1) and three acidic polysaccharides (EFP-2, EFP-3, and EFP-4) were isolated from elderberry. EFP-0, EFP-1, EFP-2, EFP-3, and EFP-4 all contain arabinose, galactose, glucose, and mannose, with molecular weights of 1.7981 × 106, 7.0523 × 106, 7.7638 × 106, 4.3855 × 105, and 7.3173 × 105 Da, respectively. Structural characterization showed that the backbone of EFP-2 consisted of →4)-Manp (1→4)-β-D-Glcp (1→ and →4)-β-D-Glcp (1→5)-α-L-Araf (1→units, and T-α-L-Araf (1→ and T-β-D-Galp (1→ residues were detected by methylation analysis and NMR analysis. In addition, the MTT assay and zebrafish oxidative damage assay showed that EFP-2 had a protective effect on H2O2-damaged RAW264.7 cells in a dose-dependent manner, and zebrafish with the addition of EFP-2 would have low levels of ROS in vivo which showed significant antioxidant activity. Therefore, the results showed that the elderberry polysaccharides have antioxidant activity and can be used as potential antioxidants in functional foods.
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Affiliation(s)
- Xinxin Wei
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Junxiu Yao
- Key Laboratory for Genetics and Breeding in Forest Trees of Shandong Province, Shandong Academy of Forestry Science, Jinan, China
| | - Fangzhou Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Gembloux, Belgium
| | - Dejun Wu
- Key Laboratory for Genetics and Breeding in Forest Trees of Shandong Province, Shandong Academy of Forestry Science, Jinan, China
- *Correspondence: Dejun Wu,
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Rentang Zhang,
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26
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Derdak R, Sakoui S, Pop OL, Cristian Vodnar D, Addoum B, Elmakssoudi A, Errachidi F, Suharoschi R, Soukri A, El Khalfi B. Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk. Food Chem X 2022; 14:100305. [PMID: 35520389 PMCID: PMC9062669 DOI: 10.1016/j.fochx.2022.100305] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/30/2022] [Accepted: 04/07/2022] [Indexed: 11/30/2022] Open
Abstract
EPS producing bacteria was isolated and identified as Leuconostoc mesenteroides SL and Enterococcus viikkiensis N5. Optimization was carried out by Response Surface Methodology using Box Behnken Design. The GC–MS, FTIR, and NMR analysis showed that the EPS-SL and EPS-N5 are heteropolysaccharides connected by α-(1 → 6) and -(1 → 3) linkages. Both EPSs has high thermal stability. EPS exhibited appreciable antibacterial and antioxidant activity.
Two exopolysaccharides (EPS) producing strains, isolated from raw donkey milk were identified as Leuconostoc mesenteroides SL and Enterococcus viikkiensis N5 using 16S rDNA sequencing. The Box Benheken design exhibited the highest yield of EPS-SL (672.342 mg/L) produced by SL and of EPS-N5 (901 mg/L) produced by N5. The molecular weight was 1.68×104 for EPS-SL and 1.55×104 Da for EPS-N5. FTIR, NMR and GC–MS analysis showed that the EPS are heteropolysaccharides. The SEM image showed that the EPS-SL was smooth and represented a lotus leaf shape and EPS-N5 revealed a stiff-like, porous appearance and was more compact than EPS-SL. The TGA analyses showed high thermal stability and degradation temperature. Additionally, the two EPSs possessed antibacterial and antioxidant activity, and the EPS-SL had the stronger antioxidant activity. Consequently, these results suggest that the functional and biological properties of EPS-SL and EPS-N5 imply the potential application in the food and pharmaceutical industries.
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Affiliation(s)
- Reda Derdak
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
| | - Souraya Sakoui
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, Cluj-Napoca 400372, Romania
- Corresponding authors at: Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania (O.L. Pop, R. Suharoschi). Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco (B. El khalfi).
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania
- Food Biotechnology and Molecular Gastronomy, CDS7, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, Cluj-Napoca 400372, Romania
| | - Boutaina Addoum
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
| | - Abdelhakim Elmakssoudi
- Department of Chemistry, Laboratory of Organic Synthesis, Extraction, and Valorization, Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
| | - Faouzi Errachidi
- Laboratory of Functional Ecology and Engineering Environment, Faculty of Sciences and Technologies, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez, Morocco
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, Cluj-Napoca 400372, Romania
- Corresponding authors at: Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania (O.L. Pop, R. Suharoschi). Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco (B. El khalfi).
| | - Abdelaziz Soukri
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
| | - Bouchra El Khalfi
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco
- Corresponding authors at: Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, Cluj-Napoca 400372, Romania (O.L. Pop, R. Suharoschi). Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco (B. El khalfi).
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The Effect of Mild and Strong Heat Treatments on In vitro Antioxidant Properties of Barley (Hordeum vulgare) Cultivars. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02288-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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