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Zhou W, Zhang R, Yu S, Peng Z, Zuo C, Yang W, Li Y, Wei M. High-Branched Natural Polysaccharide Flaxseed Gum Binder for Silicon-Based Lithium-Ion Batteries with High Capacity. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024:e2403048. [PMID: 38708777 DOI: 10.1002/smll.202403048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Indexed: 05/07/2024]
Abstract
Silicon-based anodes heavily depend on the binder to preserve the unbroken electrode structure. In the present work, natural flaxseed gum (FG) is used as a binder of silicon nanoparticles (SiNPs) anode for the first time. Owing to a large number of polar groups and a rich branched structure, this material not only anchors tightly to the surface of SiNPs through bonding interactions but also formed a hydrogen bonding network structure among molecules. As a result, the FG binder can endow the silicon electrode with stable interfacial adhesion and outstanding mechanical properties. In addition, FG with a high viscosity facilitates the homogeneous dispersion of the electrode components. When FG is used as a binder, the cycling performance of the Si anode is greatly improved. After one hundred cycles at an applied current density of 1 A g-1, the electrode continues to display remarkable electrochemical properties with a significant cyclic capacity (2213 mA h g-1) and initial Coulombic efficiency (ICE) of 89.7%.
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Affiliation(s)
- Wenbo Zhou
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Renwei Zhang
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Shijie Yu
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Zexuan Peng
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Caixin Zuo
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Wenjuan Yang
- School of Energy, Materials and Chemical Engineering, Hefei University, Hefei, 230601, China
| | - Yafeng Li
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
| | - Mingdeng Wei
- Fujian Key Laboratory of Electrochemical Energy Storage Materials, Fuzhou University, Fuzhou, 350116, China
- Key Laboratory of Advanced Carbon-Based Functional Materials (Fujian Province University), Fuzhou University, Fuzhou, 350116, China
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Kang J, Yue H, Li X, He C, Li Q, Cheng L, Zhang J, Liu Y, Wang S, Guo Q. Structural, rheological and functional properties of ultrasonic treated xanthan gums. Int J Biol Macromol 2023; 246:125650. [PMID: 37399868 DOI: 10.1016/j.ijbiomac.2023.125650] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/30/2023] [Accepted: 06/29/2023] [Indexed: 07/05/2023]
Abstract
Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high viscosity and long hydration time of xanthan gum limits its application. In this study, ultrasound was employed to reduce the viscosity of xanthan gum, and the effect of ultrasound on its physicochemical, structural, and rheological properties was investigated using High-performance size-exclusion chromatography (HPSEC), ion chromatograph, methylation analysis, 1H NMR, rheometer, etc.. The application of ultrasonic-treated xanthan gum was evaluated in frozen dough bread. Results showed that the molecular weight of xanthan gum was reduced significantly by ultrasonication (from 3.0 × 107 Da to 1.4 × 106 Da), and the monosaccharide compositions and linkage patterns of sugar residues were altered. Results revealed that ultrasonication treatment mainly broke the molecular backbone at a lower intensity, then mainly broke the side chains with increasing intensity, which significantly reduced the apparent viscosity and viscoelastic properties of xanthan gum. The results of specific volume and hardness showed that the bread containing low molecular weight xanthan gum was of better quality. Overall, this work offers a theoretical foundation for broadening the application of xanthan gum and improving its performance in frozen dough.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Hongxia Yue
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xinxue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qin Li
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, 4 Meicheng Road, Huai'an 223003, China
| | - Liting Cheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jixiang Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Zare S, Mirlohi A, Sabzalian MR, Saeidi G, Koçak MZ, Hano C. Water Stress and Seed Color Interacting to Impact Seed and Oil Yield, Protein, Mucilage, and Secoisolariciresinol Diglucoside Content in Cultivated Flax ( Linum usitatissimum L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:1632. [PMID: 37111857 PMCID: PMC10141971 DOI: 10.3390/plants12081632] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/27/2023] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
Flaxseed (Linum usitatissimum L.) is a plant with a wide range of medicinal, health, nutritional, and industrial uses. This study assessed the genetic potential of yellow and brown seeds in thirty F4 families under different water conditions concerning seed yield, oil, protein, fiber, mucilage, and lignans content. Water stress negatively affected seed and oil yield, while it positively affected mucilage, protein, lignans, and fiber content. The total mean comparison showed that under normal moisture conditions, seed yield (209.87 g/m2) and most quality traits, including oil (30.97%), secoisolariciresinol diglucoside (13.89 mg/g), amino acids such as arginine (1.17%) and histidine (1.95%), and mucilage (9.57 g/100 g) were higher in yellow-seeded genotypes than the brown ones ((188.78 g/m2), (30.10%), (11.66 mg/g), (0.62%), (1.87%), and (9.35 g/100 g), respectively). Under water stress conditions, brown-seeded genotypes had a higher amount of fiber (16.74%), seed yield (140.04 g/m2), protein (239.02 mg. g-1), methionine (5.04%), and secondary metabolites such as secoisolariciresinol diglucoside (17.09 mg/g), while their amounts in families with yellow seeds were 14.79%, 117.33 g/m2, 217.12 mg. g-1, 4.34%, and 13.98 mg/g, respectively. Based on the intended food goals, different seed color genotypes may be appropriate for cultivation under different moisture environments.
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Affiliation(s)
- Sara Zare
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Aghafakhr Mirlohi
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Mohammad R. Sabzalian
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Ghodratollah Saeidi
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran
| | - Mehmet Zeki Koçak
- Department of Herbal and Animal Production, Vocational School of Technical Sciences, Igdir University, 76000 Igdir, Turkey
| | - Christophe Hano
- Department of Chemical Biology, Eure & Loir Campus, University of Orleans, 28000 Chartres, France
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Feng Z, Lin Z, Tang H, Geng J, Hu Y, Mayo KH, Tai G, Zhou Y. The model polysaccharide potato galactan is actually a mixture of different polysaccharides. Carbohydr Polym 2023; 313:120889. [PMID: 37182975 DOI: 10.1016/j.carbpol.2023.120889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
Commercially-supplied potato galactan (PG) is widely used as a model polysaccharide in various bioactivity studies. However, results using this galactan are not always consistent with the stated composition. Here, we assessed its composition by fractionating this commercial PG and purified its primary components: PG-A, PG-B and PG-Cp with weight-averaged molecular weights of 430, 93, and 11.3 kDa, respectively. PG-Cp consists of free β-1,4-galactan chains, whereas PG-A and PG-B are type I rhamnogalacturonans with long β-1,4-galactan side chains of up to 80 Gal residues and short β-1,4-galactan side chains of 0 to 3 Gal residues that display a "trees in lawn" pattern. Structures of these polysaccharides correlate well with their activities in terms of galectin-3 binding and gut bacterial growth assays. Our study clarifies the confusion related to commercial PG, with purified fractions serving as better model polysaccharides in bioactivity investigations.
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Li H, Gao T, Zhang Z, Lei J, Hu J, Tang Z, Feng S, Ding C, Chen T, Chen Y, Yuan S, Yuan M. A novel Stauntonia leucantha fruits arabinogalactan: and structural characterization. Carbohydr Polym 2023; 303:120481. [PMID: 36657852 DOI: 10.1016/j.carbpol.2022.120481] [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: 08/16/2022] [Revised: 12/14/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
Polysaccharides were the key ingredients of many herbal medicines, and were responsible for multiple pharmacological activities. In this study, a novel polysaccharide fraction, named SLP-2, was isolated from Stauntonia leucantha fruits, and purified by DEAE-52 and Sephadex G-100 column chromatography. Furthermore, SLP-2 was identified by congo red, methylation, partial acid hydrolysis and NMR. The results indicated that the backbone of SLP-2 was composed of →4)-β-D-Galp-(1 → 4)-β-D-Galp-(1→ substituted at C-6 with 1,5-linked arabinan. SLP-2 had good anti-oxidation ability in vitro. Surprisingly, we found that reduction of carboxyl groups and methylation of hydroxyl groups enhanced the ability to scavenge 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals and inhibit lipid peroxidation, and weakened the activity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and reduce ferric iron.
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Affiliation(s)
- Hui Li
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Tao Gao
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Zhonghao Zhang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Jiangping Lei
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Junchao Hu
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Yanger Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China
| | - Shu Yuan
- College of Resources, Sichuan Agricultural University, Chengdu 611134, Sichuan Province, China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, Sichuan Province, China.
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Study of Varietal Differences in the Composition of Heteropolysaccharides of Oil Flax and Fiber Flax. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Flaxseed mucilage and its derivatives have been extensively investigated over the last decade, mainly due to their inherent techno-functional (thickening, gelling, interface-stabilizing, and film-forming) properties that are relevant in the food industry. Hydrocolloids are used to modify food properties, such as for stabilization and emulsion, and are also used to control the microstructure of the food. Increasing research attention has been paid to the application of hydrocolloid materials in gel particles for encapsulation or texture control in food, pharmaceutical, cosmetic, and probiotic products. Thus, it is important to investigate the properties of hydrocolloids manufactured from various sources and explore their possible applications in the food industry. The applied nature of the study of plant mucus substances is associated with the ever-increasing demand for their use in the food, cosmetic, and pharmacological industries, determining the related research priorities, including the development of the most effective methods for the extraction of glycans and the search for highly productive raw materials for the production of polysaccharides. The aim of this work was to study varietal differences in the compositions of heteropolysaccharides in the mucus samples of oilseed and fiber flax varieties using a modern methodological approach for obtaining glycans based on the ultrasonic extraction of polysaccharides. The seeds of 10 flax varieties were studied, differing in their morphotype, place, and time of creation. The obtained results indicated significant differences in the quantitative and qualitative compositions of the heteropolysaccharides of flax seeds of various varieties. The contents of reducing sugars in the studied varieties ranged from 5.61 ± 0.01 to 18.81 ± 0.01 mg/g, indicating significant differences in the structural organization of glycans in different flax varieties. Additionally, the results obtained here allowed us to conclude that the range of reducing sugars for flax heteropolysaccharides is significantly less than this range for oilseed flax varieties. The obtained results of the study of the composition of flax seed heteropolysaccharides allowed us to consider them as selection trait and genetic markers.
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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Qin C, Yang G, Wu S, Zhang H, Zhu C. Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin. Int J Biol Macromol 2022; 213:1047-1056. [PMID: 35691431 DOI: 10.1016/j.ijbiomac.2022.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/12/2022] [Accepted: 06/06/2022] [Indexed: 11/20/2022]
Abstract
Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, 1H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM. The results of FTIR and 1H NMR demonstrated that the quaternary ammonium modification was successful, and the degree of substitution (DS) of derivatives was calculated through elemental analysis. The determination of the minimum inhibitory concentrations and biofilm inhibition assay exhibited that QHP has a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Acceptable values of QHP were obtained in cytotoxicity assay on human keratinocytes.
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Affiliation(s)
- Chunge Qin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Guangcheng Yang
- China School of Biology and Brewing Engineering, Taishan University, Tai'an 271000, PR China
| | - Shuai Wu
- Yantai Testing Center for Food and Drug, Yantai 264000, PR China
| | - Hao Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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10
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Guo Q, Shan Z, Shao Y, Wang N, Qian K, Goff HD, Wang Q, Cui SW, Ding HH. Conformational Properties of Flaxseed Rhamnogalacturonan-I and Correlation between Primary Structure and Conformation. Polymers (Basel) 2022; 14:polym14132667. [PMID: 35808711 PMCID: PMC9269093 DOI: 10.3390/polym14132667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/17/2022] [Accepted: 06/17/2022] [Indexed: 01/30/2023] Open
Abstract
The pectic polysaccharides extracted from flaxseed (Linum usitatissiumum L.) mucilage and kernel were characterized as rhamnogalacturonan-I (RG-I). In this study, the conformational characteristics of RG-I fractions from flaxseed mucilage and kernel were investigated, using a Brookhaven multi-angle light scattering instrument (batch mode) and a high-performance size exclusion chromatography (HPSEC) system coupled with Viscotek tetra-detectors (flow mode). The Mw of flaxseed mucilage RG-I (FM-R) was 285 kDa, and the structure-sensitive parameter (ρ) value of FM-R was calculated as 1.3, suggesting that the FM-R molecule had a star-like conformation. The Mw of flaxseed kernel RG-I (FK-R) was 550 kDa, and the structure-sensitive parameter (ρ) values ranged from 0.90 to 1.21, suggesting a sphere to star-like conformation with relatively higher segment density. The correlation between the primary structure and conformation of RG-I was further discussed to better understand the structure–function relationship, which helps the scale-up applications of pectins in food, pharmaceutical, or cosmetic industries.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Zhengxin Shan
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Yanhui Shao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Nifei Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Keying Qian
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
| | - H. Douglas Goff
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
| | - Steve W. Cui
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
| | - Huihuang H. Ding
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
- Correspondence:
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11
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Chemical Composition and Rheological Properties of Seed Mucilages of Various Yellow- and Brown-Seeded Flax ( Linum usitatissimum L.) Cultivars. Polymers (Basel) 2022; 14:polym14102040. [PMID: 35631922 PMCID: PMC9145172 DOI: 10.3390/polym14102040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 02/01/2023] Open
Abstract
When seeds sown in the soil become wet, their hulls secrete viscous matter that can retain water and thus support germination. Flaxseed mucilage (FSM) is an example of such a material and is attractive for food, cosmetic, and pharmaceutical applications due to its suitable rheological properties. FSM consists mainly of two polysaccharides, namely, arabinoxylan and rhamnogalacturonan I, and it also contains some proteins, minerals, and phenolic compounds. The genotype and the year of the flax harvest can significantly affect the composition and functional properties of FSM. In this work, FSM samples were isolated from flax seeds of different cultivars and harvest years, and their structural and rheological properties were compared using statistical methods. The samples showed significant variability in composition and rheological properties depending on the cultivar and storage time. It was found that the ratio of two polysaccharide fractions and the contribution of less-prevalent proteins are important factors determining the rheological parameters of FSM, characterizing the shear-thinning, thixotropic, and dynamic viscoelastic behavior of this material in aqueous solutions. The yield strength and the hysteresis loop were found to be associated with the contribution of the pectin fraction, which included homogalacturonan and rhamnogalacturonan I. In contrast, the shear-thinning and especially the dynamic viscoelastic properties depended on the arabinoxylan content. Proteins also affected the viscoelastic properties and maintained the elastic component of FSM in the solution. The above structural and rheological characteristics should be taken into account when considering effective applications for this material.
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12
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Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107287] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Soukoulis C. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol 2021; 192:1217-1230. [PMID: 34666134 DOI: 10.1016/j.ijbiomac.2021.10.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/02/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan-I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34-1.15 × 106 Da) and intrinsic viscosities (6.63-5.13 dL g-1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Jennyfer Fortuin
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Trier University of Applied Sciences, Department of Food Technology, Schneidershof, 54293 Trier, Germany
| | - Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, L4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, Nancy, France; Institut Universitaire de France (IUF), France
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
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14
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Lee SJ, In G, Lee JW, Shin KS. Elucidation of the microstructure of an immuno-stimulatory polysaccharide purified from Korean red ginseng using sequential hydrolysis. Int J Biol Macromol 2021; 186:13-22. [PMID: 34242646 DOI: 10.1016/j.ijbiomac.2021.06.202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/17/2021] [Accepted: 06/29/2021] [Indexed: 10/20/2022]
Abstract
The elucidation of the structural characteristics of polysaccharides from natural sources is generally difficult owing to their structural complexity and heterogeneity. In our previous study, an immuno-stimulatory polysaccharide (RGP-AP-I) was isolated from Korean red ginseng (Panax ginseng C.A. Meyer). The present study aims to elucidate the structural characteristics of RGP-AP-I. Sequential enzyme hydrolysis was performed using four specific glycosylases, and chemical cleavage via β-elimination was carried out to determine the fine structure of RGP-AP-I. The degraded fragments were chemically identified using various chromatographic and spectrometric analyses, including HPLC-UVD, GC-MS, and tandem mass spectrometry. The results indicated that RGP-AP-I comprises a rhamnogalacturonan I (RG-I) backbone with repeating disaccharide units [→2)-Rhap-(1 → 4)-GalAp-(1→] and three side chains substituted at the C(O)4 position of the rhamnose residue in the backbone. The three side chains were identified as a highly branched α-(1 → 5)-arabinan, a branched β-(1 → 4)-galactan, and an arabino-β-3,6-galactan. Our results represent the first findings regarding the fine structure of the immuno-stimulatory polysaccharide RG-AP-I isolated from red ginseng.
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Affiliation(s)
- Sue Jung Lee
- Department of Food Science and Biotechnology, Kyonggi University, 154-42, Gwanggyosan-ro, Youngtong-gu, Suwon, Gyeonggi 16227, Republic of Korea; Natural Product Informatics Research Center, Korea Institute of Science and Technology, Gangneung 25451, Republic of Korea
| | - Gyo In
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon 34128, Republic of Korea
| | - Jong-Won Lee
- Korea Ginseng Research Institute, Korea Ginseng Corporation, Daejeon 34128, Republic of Korea
| | - Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, 154-42, Gwanggyosan-ro, Youngtong-gu, Suwon, Gyeonggi 16227, Republic of Korea.
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15
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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16
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Synytsya A, Poučková P, Zadinová M, Troshchynska Y, Štětina J, Synytsya A, Saloň I, Král V. Hydrogels based on low-methoxyl amidated citrus pectin and flaxseed gum formulated with tripeptide glycyl-l-histidyl-l-lysine improve the healing of experimental cutting wounds in rats. Int J Biol Macromol 2020; 165:3156-3168. [PMID: 33031852 DOI: 10.1016/j.ijbiomac.2020.09.251] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 09/06/2020] [Accepted: 09/29/2020] [Indexed: 12/19/2022]
Abstract
Hydrogels based on natural and modified polysaccharides represent growing group of suitable matrices for the construction of effective wound healing materials. Bioactive tripeptide glycyl-l-histidyl-l-lysine and amino acid α-l-arginine are known to accelerate wound healing and skin repair. In this study, hydrogels based on low-methoxyl amidated citrus pectin or flaxseed gum were prepared and used for the transport of these healing agents to the experimental cutting wounds affected by extensive skin damage. Fourier-transform infrared spectroscopy, rheology, differential scanning calorimetry, scanning electron microscopy, swelling and release tests confirmed that these hydrogels differed in structure and physical properties. The cationic tripeptide was found to bind to carboxylic groups in LMA pectin, and the C3OH hydroxyl and ring oxygen O5 are involved in this interaction. The pectin hydrogel showed high viscosity and strong elastic properties, while the flaxseed gum hydrogel was characterised as a viscoelastic system of much lower viscosity. The former hydrogel released the drugs very slowly, while the latter hydrogel demonstrated zero order releasing kinetics optimal for drug delivery. In the in vivo wound healing testing on rats, both polysaccharide hydrogels improved the healing process mediated by the mentioned biomolecules. The tripeptide applied in the hydrogels showed significantly higher healing degree and lower healing time than in the control animals without treatment and when it was applied in an aqueous solution. Despite the absence of a synergistic effect, the mixture of the tripeptide and α-l-arginine in the hydrogels was also quite effective in wound healing. According to histological analysis, complete healing was achieved only when using the tripeptide in the flaxseed gum hydrogel. These observations might have an important prospect in clinical application of polysaccharide hydrogels.
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Affiliation(s)
- Alla Synytsya
- Department of Analytical Chemistry, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; BIOCEV, 1st Faculty of Medicine, Charles University, Průmyslová 595, 252 50 Vestec, Czech Republic.
| | - Pavla Poučková
- Institute of Biophysics and Informatics, 1st Faculty of Medicine, Charles University, Kateřinská 1660/32, 121 08 Prague 2, Czech Republic
| | - Marie Zadinová
- Institute of Biophysics and Informatics, 1st Faculty of Medicine, Charles University, Kateřinská 1660/32, 121 08 Prague 2, Czech Republic
| | - Yana Troshchynska
- Department of Dairy, Fat and Cosmetics, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; Department of Carbohydrates and Cereals, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Jiří Štětina
- Department of Dairy, Fat and Cosmetics, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Andriy Synytsya
- Department of Carbohydrates and Cereals, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Ivan Saloň
- Department of Chemical Engineering, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Vladimír Král
- Department of Analytical Chemistry, UCT Prague, Technická 5, 166 28 Prague 6, Czech Republic; BIOCEV, 1st Faculty of Medicine, Charles University, Průmyslová 595, 252 50 Vestec, Czech Republic
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17
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Sheikh FA, Hussain MA, Ashraf MU, Haseeb MT, Farid-ul-Haq M. Linseed hydrogel based floating drug delivery system for fluoroquinolone antibiotics: Design, in vitro drug release and in vivo real-time floating detection. Saudi Pharm J 2020; 28:538-549. [PMID: 32435134 PMCID: PMC7229334 DOI: 10.1016/j.jsps.2020.03.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 03/11/2020] [Indexed: 11/25/2022] Open
Abstract
Herein, we designed a novel gastroretentive drug delivery system as floating matrix tablets based on a polysaccharide material from linseeds (Linum usitatissimum L.) for fluoroquinolone antibiotics. A number of formulations were designed with a combination of linseed hydrogel (LSH) and different excipients to obtain a desired sustained release profile of moxifloxacin. The drug release study was performed basically at pH 1.2. However, the tablet may pass through the stomach to intestine due to certain reasons then it also offered sustained drug release at intestinal pH 4.5, 6.8 and 7.4, as well. Results indicated that sustained moxifloxacin release was directly proportional to the concentration of LSH and the release of drug followed non-Fickian diffusion. SEM of the tablets indicated porous nature of LSH with elongated channels which contributed to the swelling of the tablet and then facilitated the discharge of moxifloxacin from the core of the tablet. In vivo X-ray study was performed to assess disintegration and real-time floating of tablet that confirmed its presence for 6 h in the stomach. These findings indicated that LSH can be used to develop novel gastroretentive sustained release drug delivery systems with the double advantage of sustained drug release at all pH of GIT.
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Affiliation(s)
| | | | - Muhammad Umer Ashraf
- Department of Pharmaceutics, Faculty of Pharmacy, The University of Lahore, Lahore, 54600, Pakistan
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18
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Liu J, Shim YY, Reaney MJT. Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology. Food Sci Nutr 2020; 8:2102-2111. [PMID: 32328277 PMCID: PMC7174241 DOI: 10.1002/fsn3.1504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/31/2020] [Accepted: 02/04/2020] [Indexed: 11/07/2022] Open
Abstract
Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI-FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear-thinning behavior and gel-like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI-FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein-based foods.
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Affiliation(s)
- Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
| | - Youn Young Shim
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
- Department of Integrative Biotechnology, College of Biotechnology and BioengineeringSungkyunkwan UniversitySuwon, Gyeonggi-doKorea
| | - Martin J. T. Reaney
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
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19
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
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20
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Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00437-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Comparable studies of two polysaccharides from leaves of Acanthopanax senticosus: Structure and antioxidation. Int J Biol Macromol 2020; 147:350-362. [DOI: 10.1016/j.ijbiomac.2019.12.244] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/02/2019] [Accepted: 12/27/2019] [Indexed: 01/29/2023]
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22
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Vieira J, Oliveira F, Salvaro D, Maffezzolli G, de Mello J, Vicente A, Cunha R. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. Curr Res Food Sci 2020; 3:19-29. [PMID: 32914117 PMCID: PMC7473376 DOI: 10.1016/j.crfs.2020.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics. Modified starch-based (MS) has lower thickening and lubricant capacities than gums. Higher MS concentrations increased viscosity, while decreased lubrication. Flaxseed gum & xanthan-based solutions are better thickeners and lubricants than MS.
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Affiliation(s)
- J.M. Vieira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - F.D. Oliveira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
| | - D.B. Salvaro
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - G.P. Maffezzolli
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - J.D.B. de Mello
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - A.A. Vicente
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - R.L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Corresponding author.
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23
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Minevich I, Osipova L, Nechiporenko A, Melnikova M, Tsyganova T. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-274-282] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Flax seeds are an excellent source of polyunsaturated fatty acids and high-grade protein. They are also rich in non-starch polysaccharides that are concentrated in their mucus cells. Flaxseed polysaccharides are soluble dietary fibres, which makes them an indispensable functional food ingredient. They can also serve as an additive, thus improving the structure of food, e.g. as a stabilizer, structure former, water and fat retention agent, etc. According to various researches, the functional and technological properties of polysaccharide flaxseed products are largely determined by the ratio of polysaccharide fractions and protein content, which depend on the production process. This research featured the effect of the method of obtaining flaxseed polysaccharide products on the protein content. The study employed chemical analysis and attenuated total internal reflection infrared spectroscopy (ATR-IR). The protein polysaccharide products under analysis were obtained by water extraction from two varieties of whole flax seed (Russia), under various conditions of treatment, cleaning, and fractionation. The conditions included pH, temperature, and process time. During water extraction of whole flax seeds, polypeptide-containing polysaccharide complexes were removed from the seed coats. The number, composition, and binding force between the peptide fragments and the polysaccharide matrix depended on the technological parameters of the process. The polysaccharide products were tested for total protein content. The results were consistent with the band intensity in the range of 1700–1500 cm–1, where protein carbonyl groups are usually manifested.
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Affiliation(s)
- Irina Minevich
- Institution Federal Research Centre for Bust Fibre Crops
| | - Lidiia Osipova
- Institution Federal Research Centre for Bust Fibre Crops
| | - Alla Nechiporenko
- Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
| | - Mariya Melnikova
- Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
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24
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Wang N, Zhang X, Wang S, Guo Q, Li Z, Liu H, Wang C. Structural characterisation and immunomodulatory activity of polysaccharides from white asparagus skin. Carbohydr Polym 2019; 227:115314. [PMID: 31590844 DOI: 10.1016/j.carbpol.2019.115314] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 08/30/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
The physicochemical properties, structural features and immunomodulatory effects of the white asparagus (Asparagus officinalis L.) skin polysaccharides (WASP) were systematically studied. WASP showed a pectic-like structure with a relatively low degree of esterification (DE, 18%); the weight-average molecular weight (Mw) and intrinsic viscosity were 76.1 kDa and 13 mL/g, respectively. Structurally, the dominated sugar residue of WASP was 4-α-D-GalpA (39.7 mol%), while other residues including α-L-Araf, 3-α-L-Rhap, 2,4-α-L-Rhap, and 4-β-D-Galp were also detected with a comparable amount. A proposed structure of WASP was also presented. Physiologically, WASP could modulate the immune response of RAW 264.7 macrophages through increasing the release of immune factors (IL-6, TNF-α and IL-10) and improving the expression of mRNA. To conclude, the pectic-like polysaccharides from white asparagus (Asparagus officinalis L.) skin could be potentially used as an immunomodulatory agent in functional food.
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Affiliation(s)
- Nifei Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China; Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China; State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Xiaojun Zhang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Shaowei Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Qingbin Guo
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China; Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China; State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Zhenjing Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
| | - Changlu Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, P.R. China; Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China; State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, P.R. China.
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25
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Liang S, Li X, Ma X, Li A, Wang Y, Reaney MJ, Shim YY. A flaxseed heteropolysaccharide stimulates immune responses and inhibits hepatitis B virus. Int J Biol Macromol 2019; 136:230-240. [DOI: 10.1016/j.ijbiomac.2019.06.076] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 05/12/2019] [Accepted: 06/11/2019] [Indexed: 11/24/2022]
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26
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Investigations on Polymeric Nanoparticles for Ocular Delivery. ADVANCES IN POLYMER TECHNOLOGY 2019. [DOI: 10.1155/2019/1316249] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
In the present investigation, an attempt was made to formulate timolol maleate (TML) loaded polymeric nanoparticles of flax seed gum (FX) and chitosan (CH) for ocular delivery using ionic gelation method. The process of nanoparticle preparation was optimized using 2-factor, 3-level central composite experimental design. The optimal concentration of FX and CH that yielded nanoparticles with minimum particle size (267.06 ± 8.65 nm) and maximum encapsulation efficiency (74.96 ± 4.78%) was found to be 0.10% w/v and 0.08% w/v, respectively. The formulated nanoparticles revealed considerable bioadhesive strength and exhibited sustained release of drug in in vitro diffusion studies. The ex vivo transcorneal penetration study revealed higher corneal penetration of TML compared to marketed eye drops. The confocal scanning laser microscopy (CSLM) studies also confirmed the ability of nanoparticles to penetrate into deeper layers of cornea. The histopathological studies revealed corneal biocompatibility of nanoparticles. The nanoparticles were found to reduce the intra ocular pressure (IOP) in rabbits for prolonged period when compared to conventional eye drops. The results of the present study suggested a promising role of polymeric nanoparticles for ocular drug delivery in treatment of glaucoma.
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Vieira J, Mantovani R, Raposo M, Coimbra M, Vicente A, Cunha R. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydr Polym 2019; 213:217-227. [DOI: 10.1016/j.carbpol.2019.02.078] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 01/20/2023]
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Xylose rich heteroglycan from flaxseed gum mediates the immunostimulatory effects on macrophages via TLR2 activation. Carbohydr Polym 2019; 213:59-69. [DOI: 10.1016/j.carbpol.2019.02.080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 02/12/2019] [Accepted: 02/22/2019] [Indexed: 12/18/2022]
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Guo Q, Du J, Jiang Y, Goff HD, Cui SW. Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Haseeb MT, Khaliq NU, Yuk SH, Hussain MA, Bashir S. Linseed polysaccharides based nanoparticles for controlled delivery of docetaxel: Design, in vitro drug release and cellular uptake. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2018.11.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Roman B, Dewettinck K, Stevens CV, Van der Meeren P. Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Liu H, He P, He L, Li Q, Cheng J, Wang Y, Yang G, Yang B. Structure characterization and hypoglycemic activity of an arabinogalactan from Phyllostachys heterocycla bamboo shoot shell. Carbohydr Polym 2018; 201:189-200. [DOI: 10.1016/j.carbpol.2018.08.024] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/06/2018] [Accepted: 08/06/2018] [Indexed: 11/26/2022]
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33
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Hasanvand E, Rafe A, Emadzadeh B. Phase separation behavior of flaxseed gum and rice bran protein complex coacervates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Liang S, Huang Y, Shim YY, Ma X, Reaney MJT, Wang Y. Novel Flaxseed Gum Nanocomposites Are Slow Release Iron Supplements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5167-5177. [PMID: 29737167 DOI: 10.1021/acs.jafc.8b01347] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Nanocomposites, based on iron salts and soluble flaxseed gum (FG), were prepared as potential treatments of iron deficiency anemia (IDA). FG was extracted, characterized, and formulated into iron-loading nanocomposites via ion-exchange against FeCl3, Fe2(SO4)3, FeCl2, and FeSO4·7H2O. FG-iron nanocomposites preparation condition was optimized, and physicochemical properties of the nanocomposites were investigated. In vitro release kinetics of iron in simulated gastric fluid (SGF) was also evaluated. FG heteropolysaccharide, consisting of rhamnose (33.73%), arabinose (24.35%), xylose (14.23%), glucose (4.54%), and galactose (23.15%) monosaccharides, linked together via varieties of glycosidic bonds, was a good recipient for both ferric and ferrous irons under screened conditions (i.e., 80 °C, 2 h, I/G = 1:2). Iron loaded contents in the nanocomposites prepared from FG-FeCl3, FG-Fe2(SO4)3, FG-FeCl2, and FG-FeSO4·7H2O were 25.51%, 10.36%, 5.83%, and 22.83%, respectively. Iron in these nanocomposites was mostly in a bound state, especially in FG-FeCl3, due to chelation forming bonds between iron and polysaccharide hydroxyl or carboxyl groups and formed stable polysaccharide-iron crystal network structures. Free iron ions were effectively removed by ethanol treatments. Because of chelation, the nanocomposites delayed iron release in SGF and the release kinetics were consistent with Korsmeyer-Peppas model. This indicates that such complexes might reduce side effects of free iron in human stomach. Altogether, this study indicates that these synthetic FG-iron nanocomposites might be developed as novel iron supplements for iron deficiency, in which FG-FeCl3 is considered as the best option.
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Affiliation(s)
- Shan Liang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou , Guangdong 510632 , China
| | - Yu Huang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou , Guangdong 510632 , China
| | - Youn Young Shim
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , China
- Department of Plant Sciences , University of Saskatchewan , 51 Campus Drive , Saskatoon , Saskatchewan S7N 5A8 , Canada
| | - Xiang Ma
- Division of Chemistry & Chemical Engineering , California Institute of Technology , 1200 East California Boulevard , Pasadena , California 91125 , United States
| | - Martin J T Reaney
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , China
- Department of Plant Sciences , University of Saskatchewan , 51 Campus Drive , Saskatoon , Saskatchewan S7N 5A8 , Canada
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou , Guangdong 510632 , China
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Wang J, Nie S, Chen S, Phillips AO, Phillips GO, Li Y, Xie M, Cui SW. Structural characterization of an α-1, 6-linked galactomannan from natural Cordyceps sinensis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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36
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Liu J, Shim YY, Tse TJ, Wang Y, Reaney MJ. Flaxseed gum a versatile natural hydrocolloid for food and non-food applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Ding HH, Qian K, Goff HD, Wang Q, Cui SW. Structural and conformational characterization of arabinoxylans from flaxseed mucilage. Food Chem 2018; 254:266-271. [PMID: 29548453 DOI: 10.1016/j.foodchem.2018.01.159] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 01/08/2018] [Accepted: 01/23/2018] [Indexed: 10/18/2022]
Abstract
The structure of neutral fraction gum from flaxseed mucilage (FM-NFG) was studied for better understanding of the relationship between primary structure and conformation. Based on methylation/GC-MS, nuclear magnetic resonance (NMR) spectroscopy, the structure of FM-NFG was proposed as arabinoxylans. Flaxseed mucilage arabinoxylans contained β-1,4-linked xylose backbones, which were mainly substituted at O-2 and/or O-3 positions by 1-3 sugar residues. The possible branches included → 5)-α-l-Araf-(1 → (17.3 mol%), → 3)-α-l-Araf-(1 → (4.9 mol%), and → 4)-α-d-Glcp-(1 → (3.5 mol%), which were ended with three terminal sugar units: T-β-d-Xylp-(1 → (15.5 mol%), T-α-d-Glap-(1 → (4.5 mol%), and T-α-l-Araf-(1 → (2.6 mol%). The weight average molecular weight (Mw) of flaxseed mucilage arabinoxylans was calculated to be 1747 kDa by static light scattering (SLS), and it exhibited random coil conformation. The proposed structure and conformational models confirmed that different backbone sugar units especially substitution positions directly contributed to the conformational diversity and rigidity of polysaccharide molecules.
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Affiliation(s)
- Huihuang H Ding
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph N1G 2W1, Canada; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph N1G 5C9, Canada.
| | - Keying Qian
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph N1G 2W1, Canada.
| | - H Douglas Goff
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph N1G 2W1, Canada.
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph N1G 5C9, Canada.
| | - Steve W Cui
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph N1G 2W1, Canada; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph N1G 5C9, Canada.
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38
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Wei C, He P, He L, Ye X, Cheng J, Wang Y, Li W, Liu Y. Structure characterization and biological activities of a pectic polysaccharide from cupule of Castanea henryi. Int J Biol Macromol 2017; 109:65-75. [PMID: 29248551 DOI: 10.1016/j.ijbiomac.2017.12.081] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
Abstract
A pectic polysaccharide (CHIP3) was fractionated from the natural cupule of Castanea henryi. It contained mannose (10.70%), rhamnose (8.70%), galacturonic acid (38.21%), galactose (13.75%) and arabinose (28.63%) with a molecular weight of 2.44 × 104 g/mol by multi-laser light scattering. The structure was elucidated by using FT-IR spectroscopy, methylation analysis and NMR analysis. Results showed that the backbone of CHIP3 consisted of 1, 4-α-linked d-GalpA residues containing the non-methyl-esterified carboxyl groups, interspersed with a few 1,2-α-l-Rhap units. Its side chains were attached by two branches to O-4 of Rhap with 1,4-β-linked d-Galp units and 1,5-α-l-linked Araf units bearing 3,5-substituted α-l-linked Araf residues as branching points. AFM data revealed it existed as a flexible chain in 0.1 M NaNO3 aqueous solution. Furthermore, CHIP3 was demonstrated to have notable antioxidant activity of FRAP, ABTS+ radical scavenging and reducing power. Cytotoxicity assay showed it displayed inhibitory activity against HepG2 cells with IC50 values of 242.6 μg/mL.
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Affiliation(s)
- Chaoyang Wei
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Pengfei He
- Department of Processing, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Liang He
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China.
| | - Xingqian Ye
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Junwen Cheng
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Yanbin Wang
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Weiqi Li
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Liu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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39
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Liu J, Shim YY, Shen J, Wang Y, Reaney MJ. Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Nascimento AM, Maria-Ferreira D, de Souza EFJ, de Souza LM, Sassaki GL, Iacomini M, de P. Werner MF, Cipriani TR. Gastroprotective effect and chemical characterization of a polysaccharide fraction from leaves of Croton cajucara. Int J Biol Macromol 2017; 95:153-159. [DOI: 10.1016/j.ijbiomac.2016.11.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 10/28/2016] [Accepted: 11/14/2016] [Indexed: 12/18/2022]
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41
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Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Szejk M, Poplawski T, Sarnik J, Pawlaczyk-Graja I, Czechowski F, Olejnik AK, Gancarz R, Zbikowska HM. Polyphenolic glycoconjugates from medical plants of Rosaceae/Asteraceae family protect human lymphocytes against γ-radiation-induced damage. Int J Biol Macromol 2017; 94:585-593. [DOI: 10.1016/j.ijbiomac.2016.10.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 09/15/2016] [Accepted: 10/17/2016] [Indexed: 11/15/2022]
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43
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Liu J, Shim YY, Shen J, Wang Y, Ghosh S, Reaney MJT. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum
L.) cultivars. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13200] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Liu
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; No. 17 Qinghua Donglu Haidian District Beijing 100083 China
| | - Youn Young Shim
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Prairie Tide Chemicals Inc.; 102 Melville Street Saskatoon SK S7J 0R1 Canada
| | - Jianheng Shen
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Martin J. T. Reaney
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Prairie Tide Chemicals Inc.; 102 Melville Street Saskatoon SK S7J 0R1 Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China
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do Nascimento GE, Iacomini M, Cordeiro LMC. A comparative study of mucilage and pulp polysaccharides from tamarillo fruit (Solanum betaceum Cav.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 104:278-283. [PMID: 27163609 DOI: 10.1016/j.plaphy.2016.04.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/28/2016] [Accepted: 04/30/2016] [Indexed: 06/05/2023]
Abstract
A comparative study of mucilage (locular tissue) and pulp polysaccharides from ripe tamarillo fruits (Solanum betaceum Cav.) was carried out. After aqueous and alkaline extractions and various purification steps (freeze-thaw and α-amylase - EC 3.2.1.1 treatments, Fehling precipitation and ultrafiltration through 50 kDa cut-off membrane), the obtained fractions from mucilage were analyzed by sugar composition, HPSEC, and NMR spectroscopy analyses. The results showed that the mucilage of tamarillo contains a highly methoxylated homogalacturonans mixed with type I arabinogalactans, a linear (1 → 5)-linked α-L-arabinan, and a linear (1 → 4)-β-D-xylan. A comparison with polysaccharides extracted from the pulp revealed that differences were observed in the yield and in the ratio of extracted polysaccharides. Moreover, structural differences between pulp and mucilage polysaccharides were also observed, such as in the length of side chains of the pectins, and in the degree of branching of the xylans.
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Affiliation(s)
- Georgia Erdmann do Nascimento
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Marcello Iacomini
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Lucimara M C Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
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Yin JY, Wang JQ, Lin HX, Xie MY, Nie SP. Fractionation, physicochemical properties and structural features of non-arabinoxylan polysaccharide from the seeds of Plantago asiatica L. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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47
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Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Liu J, Shen J, Shim YY, Reaney MJT. Carboxymethyl derivatives of flaxseed (Linum usitatissimumL.) gum: characterisation and solution rheology. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12985] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Liu
- Department of Food and Bioproduct Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Jianheng Shen
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Youn Young Shim
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| | - Martin J. T. Reaney
- Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon SK S7N 5A8 Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China
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Ding HH, Cui SW, Goff HD, Gong J. Short-chain fatty acid profiles from flaxseed dietary fibres after in vitro fermentation of pig colonic digesta: Structure–function relationship. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.09.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Polysaccharides based superabsorbent hydrogel from Linseed: Dynamic swelling, stimuli responsive on-off switching and drug release. Carbohydr Polym 2015; 136:750-6. [PMID: 26572409 DOI: 10.1016/j.carbpol.2015.09.092] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/23/2015] [Accepted: 09/25/2015] [Indexed: 11/22/2022]
Abstract
Swelling properties of Linseed hydrogel (LSH) were studied in deionized water and different physiological pH values, i.e., 1.2, 6.8 and 7.4. Analysis of the kinetics drawn from swelling data has revealed that swelling of LSH followed second order kinetics. The results indicated that swelling of LSH is greatly affected by different concentration of salts. Stimuli responsive on-off switching of LSH was studied in water/normal saline, water/ethanol and basic/acidic environment and found reversible. LSH swells maximum in water and at pH 7.4 while deswells abruptly in ethanol and at pH 1.2. The elongated porous structures uniformly organized in layers were observed in FE-SEM. LSH was used as a sustained release material for tablet formulation of diclofenac sodium. Drug release study followed non-Fickian diffusion. LSH sustained the release of drug even better than a commercially available formulation of diclofenac sodium.
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