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Wang R, Chen Z, Shu Y, Wang Y, Wang W, Zhu H, Sun J, Ma Q. Apple pectin-based active films to preserve oil: Effects of naturally branched phytoglycogen-curcumin host. Int J Biol Macromol 2024; 266:131218. [PMID: 38552681 DOI: 10.1016/j.ijbiomac.2024.131218] [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: 01/15/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/01/2024]
Abstract
Pectin has excellent film-forming properties, but its functional properties need to be enhanced. Therefore, we constructed naturally branched phytoglycogen (PG) nanoparticles to solubilize curcumin (CCM) and further enhance the properties of apple pectin-based active films. The size of the PG spherical particles ranged from 30 to 100 nm with some aggregates. The branch density of the PG was 6.02 %. These PG nanoparticles increased the solubility of CCM nearly 1742-fold and a nanosized phytoglycogen-curcumin (PG-CCM) host was formed via hydrogen bonding and hydrophobic interaction. This host promoted the formation of pectin-based films with a dense structure and increased their tensile strength to 23.51 MPa. The coefficient to water vapor permeability, oxygen permeability and carbon dioxide permeability were all decreased indicating their barrier performance were improved. Among them, the oxygen permeability coefficient decreased most, from 1.14 × 10-7 g·m-1·s-1 to 0.8 × 10-7 g·m-1·s-1. Also, the transmittance of the active film at 280 nm and 660 nm decreased to 0.65 % and 72.10 %. Antioxidant and antibacterial properties were significantly enhanced (P < 0.05). And the results showed this film was an excellent oil packaging material. The active film incorporating PG-CCM host can replace heat-sealed plastic bags/pouch made from polyethylene and polypropylene synthetic plastics, and solve the problem that plastic packaging is difficult to degrade and cannot be squeezed clean. This provides a new conceptual framework for developing pectin-based active films by incorporating of PG and CCM.
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Affiliation(s)
- Rui Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Yufan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China.
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2
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Huang Z, Feng W, Zhang T, Miao M. Structure and functional characteristics of starch from different hulled oats cultivated in China. Carbohydr Polym 2024; 330:121791. [PMID: 38368094 DOI: 10.1016/j.carbpol.2024.121791] [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: 09/14/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 02/19/2024]
Abstract
This work aimed to evaluate the structure and functional characteristics of starch from ten hulled oat cultivars grown in different locations in China. The protein, phosphorus, amylose, and starch contents were 0.2-0.4 %, 475.7-691.8 ppm, 16.2-23.0 %, and 93.6-96.7 %, respectively. All the starches showed irregular polygonal shapes and A-type crystallization with molecular weights ranging from 7.2 × 107 to 4.5 × 108 g/mol. The amounts of amylopectin A (DP 6-12), B1 (DP 13-24), B2 (DP 25-36), and B3 (DP > 36) chains were in the ranges of 10.3-16.0 %, 54.5-64.8 %, 16.5-21.1 %, and 4.9-13.1 %, respectively. The starches differed significantly in gelatinization temperatures, pasting viscosity, solubility, swelling power, rheological properties, and digestion parameters. The results revealed that the larger particle size could increase the peak viscosity of the starch paste. The presence of phosphorus increased the gelatinization temperature and enhanced the resistant starch content. The starch granules with higher crystallinity contained a higher proportion of phosphate, which increased final viscosity and setback viscosity but decreased rapidly digestible starch. Overall, oat starch with a high phosphorus content could be used to prepare low-glycemic-index food for diabetes patients.
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Affiliation(s)
- Zhihao Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wenjuan Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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3
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Chen L, Zhao N, McClements DJ, Hamaker BR, Miao M. Advanced dendritic glucan-derived biomaterials: From molecular structure to versatile applications. Compr Rev Food Sci Food Saf 2023; 22:4107-4146. [PMID: 37350042 DOI: 10.1111/1541-4337.13201] [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: 06/19/2022] [Revised: 05/30/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
There is considerable interest in the development of advanced biomaterials with improved or novel functionality for diversified applications. Dendritic glucans, such as phytoglycogen and glycogen, are abundant biomaterials with highly branched three-dimensional globular architectures, which endow them with unique structural and functional attributes, including small size, large specific surface area, high water solubility, low viscosity, high water retention, and the availability of numerous modifiable surface groups. Dendritic glucans can be synthesized by in vivo biocatalysis reactions using glucosyl-1-phosphate as a substrate, which can be obtained from plant, animal, or microbial sources. They can also be synthesized by in vitro methods using sucrose or starch as a substrate, which may be more suitable for large-scale industrial production. The large numbers of hydroxyl groups on the surfaces of dendritic glucan provide a platform for diverse derivatizations, including nonreducing end, hydroxyl functionalization, molecular degradation, and conjugation modifications. Due to their unique physicochemical and functional attributes, dendritic glucans have been widely applied in the food, pharmaceutical, biomedical, cosmetic, and chemical industries. For instance, they have been used as delivery systems, adsorbents, tissue engineering scaffolds, biosensors, and bioelectronic components. This article reviews progress in the design, synthesis, and application of dendritic glucans over the past several decades.
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Affiliation(s)
- Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ningjing Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - David J McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Wang Z, Hu X, Hamaker BR, Zhang T, Miao M. Development of phytoglycogen-derived core-shell-corona nanoparticles complexed with conjugated linoleic acid. Food Funct 2023; 14:6376-6384. [PMID: 37335179 DOI: 10.1039/d3fo00281k] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Phytoglycogen-derived self-assembled nanoparticles (SMPG/CLA) and enzymatic-assembled nanoparticles (EMPG/CLA) were fabricated for delivery of conjugated linoleic acid (CLA). After measuring the loading rate and yield, the optimal ratio for both assembled host-guest complexes was 1 : 10, and the maximum loading rate and yield for EMPG/CLA were 1.6% and 88.1%, respectively, higher than those of SMPG/CLA. Structural characterization studies showed that the assembled inclusion complexes were successfully constructed, and had a specific spatial architecture with inner-core amorphous and external-shell crystalline parts. A higher protective effect against oxidation of EMPG/CLA was observed than that of SMPG/CLA, supporting efficient complexation for a higher order crystalline structure. After 1 h of gastrointestinal digestion under the simulated conditions, 58.7% of CLA was released from EMPG/CLA, which was lower than that released from SMPG/CLA (73.8%). These results indicated that in situ enzymatic-assembled phytoglycogen-derived nanoparticles might be a promising carrier platform for protection and targeted delivery of hydrophobic bioactive ingredients.
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Affiliation(s)
- Ziqi Wang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Xiuting Hu
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
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5
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Pan B, Zhao N, Xie Q, Li Y, Hamaker BR, Miao M. Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis. NPJ Sci Food 2023; 7:27. [PMID: 37291152 DOI: 10.1038/s41538-023-00201-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 05/22/2023] [Indexed: 06/10/2023] Open
Abstract
The structure and properties of phytoglycogen and glycogen subjected to acid hydrolysis was investigated using amylopectin as a reference. The degradation took place in two stages and the degree of hydrolysis was in the following order: amylopectin > phytoglycogen > glycogen. Upon acid hydrolysis, the molar mass distribution of phytoglycogen or glycogen gradually shifted to the smaller and broadening distribution region, whereas the distribution of amyopectin changed from bimodal to monomodal shape. The kinetic rate constant for depolymerization of phytoglycogen, amylopectin, and glycogen were 3.45 × 10-5/s, 6.13 × 10-5/s, and 0.96 × 10-5/s, respectively. The acid-treated sample had the smaller particle radius, lower percentage of α-1,6 linkage as well as higher rapidly digestible starch fractions. The depolymerization models were built to interpret the structural differences of glucose polymer during acid treatment, which would provide guideline to improve the structure understanding and precise application of branched glucan with desired properties.
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Affiliation(s)
- Bo Pan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Ningjing Zhao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Qiuqi Xie
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Yungao Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907-2009, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, P. R. China.
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Chen Y, Hu X, Lu K, Zhang T, Miao M. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme. Food Chem 2023; 424:136373. [PMID: 37236077 DOI: 10.1016/j.foodchem.2023.136373] [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: 01/18/2023] [Revised: 04/16/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0 kDa, and its optimum activity was observed at pH 7.0 and 70 °C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5 × 106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24 h, the shorter chains (degree of polymerization, DP < 13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP > 24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application.
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Affiliation(s)
- Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Keyu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
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Feng W, Wang Z, Campanella OH, Zhang T, Miao M. Fabrication of phytoglycogen-derived core-shell nanoparticles: Structure and characterizations. Food Chem 2023; 423:136317. [PMID: 37182493 DOI: 10.1016/j.foodchem.2023.136317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 04/12/2023] [Accepted: 05/03/2023] [Indexed: 05/16/2023]
Abstract
The objective of this work was to investigate the fabrication of core-shell nanoparticles using phosphorylase-catalyzed chain extension of phytoglycogen, and to analyze the changes of structure and characterizations in detail. During the glucosylation reaction, the inorganic phosphate increased substantially up to 2.3 mg/mL in the initial 12 h, and then increased incrementally to 2.5 mg/mL at 24 h. The similar to trends was observed for increasing Mw and Rz over time, due to glucosyl transfers on the surface chain to form a corona around the phytoglycogen core with a larger size. Phosphorylase modification increases the percentages of longer chain fractions and the average chain length increased from degree of polymerization (DP) 11.6 to DP 48.2. The modified phytoglycogen exhibited the characteristic of B-type crystalline structure, indicating that the specific core-shell nanoparticle with inner amorphous nature and outer crystalline layer. The above results revealed that the potentiality of enzymatic chain elongation of phytoglycogen to design novel core-shell nanoparticle with tailor-made structure and functionality.
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Affiliation(s)
- Wenjuan Feng
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ziqi Wang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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8
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Biomimetic synthesis of maltodextrin-derived dendritic nanoparticle and its structural characterizations. Carbohydr Polym 2023; 312:120816. [PMID: 37059544 DOI: 10.1016/j.carbpol.2023.120816] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/18/2023]
Abstract
The maltodextrin-derived dendritic nanoparticle was fabricated using microbial branching enzyme and its structural characterizations were investigated. During biomimetic synthesis, molecular weight distribution of maltodextrin substrate with 6.8 × 104 g/mol shifted to the narrower and uniform distribution region with the larger molecular weight up to 6.3 × 106 g/mol (MD12). The enzyme-catalyzed product had the larger size, higher molecular density as well as higher percentage of α-1,6 linkage, accompanying by more chain accumulations of DP 6-12 and disappearance of DP > 24, suggesting the biosynthesized glucan dendrimer had a compact tighter branched structure. The interaction of molecular rotor CCVJ and local structure of dendrimer was monitored, displaying there was a higher intensity related with the numerous nano-pockets at the branch points of MD12. The maltodextrin-derived dendrimers had the single spherical particulate shape with the size range of 10-90 nm. The mathematical models were also established to reveal the chain structuring during enzymatic reaction. The above results showed that the biomimetic strategy for novel dendritic nanoparticle with controllable structure arising from branching enzyme treated maltodextrin, which would help to enlarge the panel of available dendrimer.
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Fabrication and characterizations of cyclic amylopectin-based delivery system incorporated with β-carotene. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Shi Y, Ye F, Zhu Y, Miao M. Development of dendrimer-like glucan-stabilized Pickering emulsions incorporated with β-carotene. Food Chem 2022; 385:132626. [PMID: 35305435 DOI: 10.1016/j.foodchem.2022.132626] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/29/2022] [Accepted: 03/02/2022] [Indexed: 01/07/2023]
Abstract
The impact of sugary maize dendrimer-like glucan octenyl succinate (OSA-SMDG) on the storage stability and antioxidant activity of β-carotene (BC)-loaded emulsions as well as bioaccessibility were investigated. The encapsulation efficiency of β-carotene in emulsions containing 3% OSA-SMDG (3OSA-SMDG-BC) or 5% OSA-SMDG (5OSA-SMDG-BC) was 89.6% and 94.9%, respectively. The antioxidant activity of both emulsions was higher than that of pure β-carotene. During simulated digestion, the particle size of emulsions was immediately reduced, whereas zeta-potential was continuously increased in intestinal digestion. After 2 h digestion, the free fatty acids (FFA) release rate of 3OSA-SMDG-BC and 5OSA-SMDG-BC was significantly higher than that of blank emulsion. Bioaccessibility of β-carotene encapsulated in 3OSA-SMDG-BC and 5OSA-SMDG-BC was also significantly higher than that of blank emulsion. FFA release rate and β-carotene bioaccessibility of 5OSA-SMDG-BC were higher than that of 3OSA-SMDG-BC. These results demonstrated that OSA-SMDG could be used to fabricate food-grade O/W Pickering emulsion as a delivery system for bioactive compounds.
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Affiliation(s)
- Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fan Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yingjie Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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Hu S, Li Y, Nie C, Zhang J, Bai X, Wu H, Shen T, Hu W, Wang J. Structure and pro-inflammatory activities of bran polysaccharides from a novel wheat kernel. J Food Biochem 2021; 46:e14008. [PMID: 34811774 DOI: 10.1111/jfbc.14008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 09/24/2021] [Accepted: 10/28/2021] [Indexed: 11/28/2022]
Abstract
In this study, the structure and pro-inflammatory activities of water-soluble wheat bran polysaccharides (WBP) were evaluated. WBP were heteropolysaccharides consisting 60.34% arabinoxylan as the main component and 31.80% mannose residues characterized with the instrumental analyses. The result of cellular experiment displayed that WBP had significant pro-inflammatory activities by increasing the concentration of nitric oxide (NO) and up-regulating the inflammatory cytokine expressions of inducible nitric oxide synthase (iNOS), interleukin-1β (IL-1β), cyclooxygenase-2 (COX-2), and tumor necrosis factor-α (TNF-α). WBP mediated macrophages RAW 264.7 pro-inflammatory response through phosphatidylinositol 3 hydroxykinase/protein kinase B (PI3K/Akt) signaling pathway by significantly promoting Akt and phosphoinositide-dependent kinase 1 (PDK1) phosphorylations. Meanwhile, the expression of related phosphorylated proteins JNK and ERK1/2 was significantly up-regulated which suggested that WBP played pro-inflammatory roles by activating mitogen-activated protein kinases (MAPKs) signaling pathway. PRACTICAL APPLICATIONS: In recent years, wheat bran generally has the phenomenon of high yield and low utilization rate. Wheat bran has rich nutritional value and contains a lot of effective biologically active substances. Based on our findings, the water-soluble polysaccharides extracted from wheat bran have significant effects on regulating immunity and can be utilized as sources of natural immune modulators. The research can develop new functions of wheat bran polysaccharides, and improve processing utilization rate and product added value.
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Affiliation(s)
- Shuqian Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanru Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiahui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaofang Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ting Shen
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Weicheng Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Hu X, Liu Y, Chen Y, Zhang T, Miao M. Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen. Foods 2021; 10:foods10112653. [PMID: 34828934 PMCID: PMC8621403 DOI: 10.3390/foods10112653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/21/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. Iodine staining and X-ray diffraction analysis suggested that the linear glucan chains were successfully phosphorylase-elongated from the non-reducing ends at the CM-PG surface and assembled into the double helical segments, leading to formation of the hydrogel. The DS of CM-PG significantly influenced elongation of glucan chains. Specifically, fewer glucan chains were elongated for CM-PG with higher DS and the final glucan chains were shorter, resulting in lower gelation rate of chain-elongated CM-PG and lower firmness of the corresponding hydrogels. Scanning electron microscope observed that the hydrogels exhibited a porous and interconnected morphology. The swelling ratio and volume of hydrogels was low at pH 3–5 and then became larger at pH 6–8 due to electrostatic repulsion resulting from deprotonated carboxymethyl groups. Particularly, the hydrogel prepared from chain-elongated CM-PG (DS = 0.25) showed the highest sensitivity to pH. These results suggested that phosphorylase-treated CM-PG formed the pH-responsive hydrogel and that the elongation degree and the properties of hydrogels depended on the carboxymethylation degree. Thus, it was inferred that these hydrogels was a potential carrier system of bioactive substances for their targeted releasing in small intestine.
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Affiliation(s)
- Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.H.); (Y.L.); (Y.C.); (T.Z.)
- Correspondence:
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Isolation, identification, cultivation and determination of antimicrobial β-glucan from a wild-termite mushroom Termitomyces heimii RFES 230662. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Almeida RLJ, Dos Santos Pereira T, Almeida RD, Santiago ÂM, de Lima Marsiglia WIM, Nabeshima EH, de Sousa Conrado L, de Gusmão RP. Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures. Sci Rep 2021; 11:9284. [PMID: 33927263 PMCID: PMC8085182 DOI: 10.1038/s41598-021-88627-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 04/13/2021] [Indexed: 11/10/2022] Open
Abstract
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
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Affiliation(s)
| | | | - Renata Duarte Almeida
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | | | | | - Líbia de Sousa Conrado
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Brazil
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15
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Starch physicochemical properties of double recessive sweet-waxy maize. Int J Biol Macromol 2021; 173:219-224. [PMID: 33482214 DOI: 10.1016/j.ijbiomac.2021.01.116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 01/17/2021] [Indexed: 11/22/2022]
Abstract
Sweet-waxy is a new type of maize with waxy and sugary double recessive genes. This study aims to clarify starch structural and functional properties of this maize type. Grains with sweet-waxy and waxy phenotypes were separated from an ear using the two sweet-waxy maize hybrids of ATN and NKY as materials. Compared with waxy maize starch, the sweet-waxy maize starch mainly comprises small-sized round granules despite the typical waxy character of both starches. Mw, Mn, and relative crystallinity of sweet-waxy starch were higher than those of waxy starch in both hybrids. The average chain length of waxy starch was higher in ATN but lower in NKY compared with that of sweet-waxy starch. However, polydispersity (Mw/Mn) and F1 fraction were high in sweet-waxy and waxy starches in ATN and NKY, respectively. Breakdown viscosity, gelatinization enthalpy and temperatures of both hybrids were low in sweet-waxy starch. Peak viscosity was higher in waxy starch in NKY and similar between sweet-waxy and waxy starches in ATN. Retrogradation percentage was high and low for sweet-waxy starches in ATN and NKY, respectively.
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16
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Xue J, Luo Y. Properties and applications of natural dendritic nanostructures: Phytoglycogen and its derivatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Abdullah NR, Sharif F, Azizan NH, Hafidz IFM, Supramani S, Usuldin SRA, Ahmad R, Wan-Mohtar WAAQI. Pellet diameter of Ganoderma lucidum in a repeated-batch fermentation for the trio total production of biomass-exopolysaccharide-endopolysaccharide and its anti-oral cancer beta-glucan response. AIMS Microbiol 2020; 6:379-400. [PMID: 33364534 PMCID: PMC7755588 DOI: 10.3934/microbiol.2020023] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 10/19/2020] [Indexed: 11/18/2022] Open
Abstract
The pellet morphology and diameter range (DR) of Ganoderma lucidum were observed in a repeated-batch fermentation (RBF) for the trio total production of biomass, exopolysaccharide (EPS) and endopolysaccharide (ENS). Two factors were involved in RBF; broth replacement ratio (BRR: 60%, 75% and 90%) and broth replacement time point (BRTP: log, transition and stationary phase) in days. In RBF, 34.31 g/L of biomass favoured small-compact pellets with DR of 20.67 µm< d < 24.00 µm (75% BRR, day 11 of BRTP). EPS production of 4.34 g/L was prone to ovoid-starburst pellets with DR of 34.33 µm< d <35.67 µm (75% BRR, day 13 of BRTP). Meanwhile, the highest 2.43 g/L of ENS production favoured large-hollow pellets with DR of 34.00 µm< d < 38.67 µm (90% BRR, day 13 of BRTP). In addition, RBF successfully shortened the biomass-EPS–ENS fermentation period (31, 33 and 35 days) from batch to 5 days, in seven consecutive cycles of RBF. In a FTIR detection, β-glucan (BG) from EPS and ENS extracts were associated with β-glycosidic linkages (2925 cm−1, 1635 cm−1, 1077 cm−1, 920 cm−1 and 800 cm−1 wavelengths) with similar 1H NMR spectral behaviour (4.58, 3.87 and 3.81 ppm). Meanwhile, 4 mg/L of BG gave negative cytotoxic effects on normal gingival cell line (hGF) but induced antiproliferation (IC50 = 0.23 mg/mL) against cancerous oral Asian cellosaurus cell line (ORL-48). Together, this study proved that G. lucidum mycelial pellets could withstand seven cycles of long fermentation condition and possessed anti-oral cancer beta-glucan, which suits large-scale natural drug fermentation.
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Affiliation(s)
- Nur Raihan Abdullah
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti of Malaya, 50603, Kuala Lumpur, Malaysia.,Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
| | - Faez Sharif
- Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
| | - Nur Hafizah Azizan
- Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
| | - Ismail Fitri Mohd Hafidz
- Department of Biotechnology, Kulliyyah of Science, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia
| | - Sugenendran Supramani
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Siti Rokhiyah Ahmad Usuldin
- Agro-Biotechnology Institute, Malaysia (ABI), National Institutes Biotechnology Malaysia (NIBM), C/O HQ MARDI, 43400, Serdang, Selangor, Malaysia
| | - Rahayu Ahmad
- Halal Action Laboratory, Kolej Genius Insan, University Sains Islam Malaysia, Bandar Baru Nilai, 71800, Nilai, Negeri Sembilan, Malaysia
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti of Malaya, 50603, Kuala Lumpur, Malaysia.,Bioscience Research Institute, Athlone Institute of Technology, Ireland
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18
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Dendrimer-like glucan nanoparticulate system improves the solubility and cellular antioxidant activity of coenzyme Q10. Food Chem 2020; 333:127510. [PMID: 32673958 DOI: 10.1016/j.foodchem.2020.127510] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/24/2020] [Accepted: 07/04/2020] [Indexed: 11/22/2022]
Abstract
Aqueous coenzyme Q10 (CoQ10) dispersions were prepared using sugary maize dendrimer-like glucan (SMDG) with solid-dispersion treatment. After measuring solubility, recovery rate and loading rate, the initial weight ratio of CoQ10:SMDG was optimized to be 1:27, with the solubility markedly increasing up 188.8-folds compared to pure CoQ10 solution. The structural characterizations of CoQ10-SMDG formulation showed crystal CoQ10 was entrapped in SMDG matrix for amorphous state, associated with the strong interactions with glucan chains. The antioxidant activity of CoQ10-SMDG was assessed via DPPH and FRAP assay. DPPH scavenging activity and FRAP value of it were as high as 95.1% and 0.87 mM, respectively. The cellular uptake of CoQ10 in CoQ10-SMDG group was significantly higher than that of natural CoQ10. CoQ10-SMDG also exhibited significant protective effects against cellular damage in H2O2-induced HaCaT cell model. The results indicated that dendrimer-like glucan is an excellent platform to encapsulate and improve biological activity of hydropholic compounds.
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19
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Shi Y, Ye F, Lu K, Hui Q, Miao M. Characterizations and Bioavailability of Dendrimer-like Glucan Nanoparticulate System Containing Resveratrol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6420-6429. [PMID: 32396340 DOI: 10.1021/acs.jafc.0c01315] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, sugary maize dendrimer-like glucan (SMDG) was used as a delivery carrier for improving the bioavailability of resveratrol (RES). After optimization, the solubility of RES in RES-SMDG markedly increased to approximately 9.1 times that of the raw RES solution. The structural characterizations of the RES-SMDG formulation showed crystal RES was entrapped in the SMDG matrix for the amorphous state due to the strong intermolecular hydrogen bonds between the -OH of RES and glucan chains. In this case, antioxidant activity of RES-SMDG was markedly higher than that of the raw RES solution. In the Caco-2 cell model, the Papp value of RES in the RES-SMDG group was slightly higher than those of common permeable compounds, while the cellular uptake was significantly improved. RES-SMDG also exhibited protective effects against cellular damage under oxidative stress. The results indicated that SMDG is an attractive carrier to encapsulate and protect hydrophilic bioactive ingredients.
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Affiliation(s)
- Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Fan Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Keyu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Qianru Hui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
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20
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Hu S, Hu W, Li Y, Li S, Tian H, Lu A, Wang J. Construction and structure-activity mechanism of polysaccharide nano-selenium carrier. Carbohydr Polym 2020; 236:116052. [DOI: 10.1016/j.carbpol.2020.116052] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 02/16/2020] [Accepted: 02/20/2020] [Indexed: 12/22/2022]
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21
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In-depth spectral characterization of antioxidative (1,3)-β-D-glucan from the mycelium of an identified tiger milk mushroom Lignosus rhinocerus strain ABI in a stirred-tank bioreactor. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101455] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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22
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Xue J, Inzero J, Hu Q, Wang T, Wusigale, Luo Y. Development of easy, simple and low-cost preparation of highly purified phytoglycogen nanoparticles from corn. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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23
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Structural and functional properties of OSA-starches made with wide-ranging hydrolysis approaches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Characterisations of oil-in-water Pickering emulsion stabilized hydrophobic phytoglycogen nanoparticles. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.05.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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Response to the Corrigendum. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Ye F, Miao M, Jiang B, Campanella OH, Jin Z, Zhang T. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. Food Chem 2017; 229:152-158. [DOI: 10.1016/j.foodchem.2017.02.062] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/21/2017] [Accepted: 02/13/2017] [Indexed: 11/15/2022]
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27
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Zhang J, Tan W, Li Q, Dong F, Luan F, Guo Z. The influence of starch derivatives with benzene or halogenated benzene on antibacterial activity. STARCH-STARKE 2017. [DOI: 10.1002/star.201600350] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Jingjing Zhang
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Wenqiang Tan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
| | - Fang Dong
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
| | - Fang Luan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
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28
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A hyperbranched β-d-glucan with compact coil conformation from Lignosus rhinocerotis sclerotia. Food Chem 2017; 225:267-275. [DOI: 10.1016/j.foodchem.2017.01.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 01/01/2017] [Accepted: 01/06/2017] [Indexed: 01/02/2023]
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29
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Structure and physicochemical properties for modified starch-based nanoparticle from different maize varieties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.041] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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30
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Characterizations of oil-in-water emulsion stabilized by different hydrophobic maize starches. Carbohydr Polym 2017; 166:195-201. [DOI: 10.1016/j.carbpol.2017.02.079] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 02/14/2017] [Accepted: 02/20/2017] [Indexed: 02/06/2023]
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31
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Impact of dual-enzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle. Carbohydr Polym 2016; 147:392-400. [DOI: 10.1016/j.carbpol.2016.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2015] [Revised: 04/03/2016] [Accepted: 04/05/2016] [Indexed: 11/24/2022]
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32
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Lee HW, Jeon HY, Choi HJ, Kim NR, Choung WJ, Koo YS, Ko DS, You S, Shim JH. Characterization and Application of BiLA, a Psychrophilic α-Amylase from Bifidobacterium longum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2709-2718. [PMID: 26979859 DOI: 10.1021/acs.jafc.5b05904] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In this study, a novel α-amylase was cloned from Bifidobacterium longum and named BiLA. The enzyme exhibited optimal activity at 20 °C and a pH value of 5.0. Kinetic analysis using various carbohydrate substrates revealed that BiLA had the highest k(cat/)K(m) value for amylose. Interestingly, analysis of the enzymatic reaction products demonstrated that BiLA specifically catalyzed the hydrolysis of oligosaccharides and starches up to G5 from the nonreducing ends. To determine whether BiLA can be used to generate slowly digestible starch (SDS), starch was treated with BiLA, and the kinetic parameters were analyzed using porcine pancreatic α-amylase (PPA) and amyloglucosidase (AMG). Compared to normal starch, BiLA-treated starch showed lower k(cat)/K(m) values with PPA and AMG, suggesting that BiLA is a potential candidate for the production of SDS.
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Affiliation(s)
- Hye-Won Lee
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Hye-Yeon Jeon
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Hye-Jeong Choi
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Na-Ri Kim
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Woo-Jae Choung
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Ye-Seul Koo
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - Dam-Seul Ko
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University , 120 Gangneung Daehangno, Gangneung, Gangwon 210-702, South Korea
| | - Jae-Hoon Shim
- Department of Food Science and Nutrition and Center for Aging and Health Care, Hallym University , Hallymdaehak-gil 1, Chuncheon, Gangwon-do 200-702, South Korea
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33
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Rheological, textural, and enzymatic hydrolysis properties of chickpea starch from a Chinese cultivar. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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34
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Miao M, Li R, Huang C, Jiang B, Zhang T. Impact of β-amylase degradation on properties of sugary maize soluble starch particles. Food Chem 2015; 177:1-7. [DOI: 10.1016/j.foodchem.2014.12.101] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 12/28/2014] [Accepted: 12/29/2014] [Indexed: 01/29/2023]
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35
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Structural modification and characterisation of a sugary maize soluble starch particle after double enzyme treatment. Carbohydr Polym 2015; 122:101-7. [DOI: 10.1016/j.carbpol.2014.12.078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 12/31/2014] [Accepted: 12/31/2014] [Indexed: 11/18/2022]
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36
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Yu X, Yu H, Zhang J, Shao S, Xiong F, Wang Z. Endosperm Structure and Physicochemical Properties of Starches from Normal, Waxy, and Super-Sweet Maize. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1015732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Wu C, Zhou X, Wei B, Li H, Tian Y, Ali B, Xu X, Jin Z. Molecular characterization and in vitro digestibility of normal maize starch hydrolyzed by maltotriohydrolase. Int J Biol Macromol 2015; 74:283-8. [DOI: 10.1016/j.ijbiomac.2014.12.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Revised: 11/14/2014] [Accepted: 12/09/2014] [Indexed: 02/07/2023]
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38
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Ye F, Miao M, Huang C, Lu K, Jiang B, Zhang T. Elucidation of substituted ester group position in octenylsuccinic anhydride modified sugary maize soluble starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11696-11705. [PMID: 25389118 DOI: 10.1021/jf5035064] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The octenylsuccinic groups in esterification-modified sugary maize soluble starches with a low (0.0191) or high (0.0504) degree of substitution (DS) were investigated by amyloglucosidase hydrolysis followed by a combination of chemical and physical analysis. The results showed the zeta-potential remained at approximately the same value regardless of excessive hydrolysis. The weight-average molecular weight decreased rapidly and reached 1.22 × 10(7) and 1.60 × 10(7) g/mol after 120 min for low-DS and high-DS octenylsuccinic anhydride (OSA) modified starch, respectively. The pattern of z-average radius of gyration as well as particle size change was similar to that of Mw, and z-average radius of gyration decreased much more slowly, especially for high-DS OSA starch. Compared to native starch, two characteristic absorption peaks at 1726.76 and 1571.83 cm(-1) were observed in FT-IR spectra, and the intensity of absorption peaks increased with increasing DS. The NMR results showed that OSA starch had several additional peaks at 0.8-3.0 ppm and a shoulder at 5.56 ppm for OSA substituents, which were grafted at O-2 and O-3 positions in soluble starch. The even distribution of OSA groups in the center area of soluble starch particle has been directly shown under CLSM. Most substitutions were located near branching points of soluble starch particles for a low-DS modified starch, whereas the substituted ester groups were located near branching points as well as at the nonreducing ends in OSA starch with a high DS.
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Affiliation(s)
- Fan Ye
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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39
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Li X, Miao M, Jiang H, Xue J, Jiang B, Zhang T, Gao Y, Jia Y. Partial branching enzyme treatment increases the low glycaemic property and α-1,6 branching ratio of maize starch. Food Chem 2014; 164:502-9. [DOI: 10.1016/j.foodchem.2014.05.074] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Revised: 03/22/2014] [Accepted: 05/14/2014] [Indexed: 11/27/2022]
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40
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41
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42
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Miao M, Xiong S, Jiang B, Jiang H, Cui SW, Zhang T. Improved the slow digestion property of maize starch using partially β-amylolysis. Food Chem 2014; 152:128-32. [DOI: 10.1016/j.foodchem.2013.11.148] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 10/17/2013] [Accepted: 11/23/2013] [Indexed: 11/24/2022]
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43
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Miao M, Ma Y, Jiang B, Huang C, Li X, Cui SW, Zhang T. Structural investigation of a neutral extracellular glucan from Lactobacillus reuteri SK24.003. Carbohydr Polym 2014; 106:384-92. [DOI: 10.1016/j.carbpol.2014.01.047] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Revised: 12/04/2013] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
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44
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Miao M, Li R, Jiang B, Cui SW, Zhang T, Jin Z. Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch. Food Chem 2014; 151:154-60. [DOI: 10.1016/j.foodchem.2013.11.043] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 11/05/2013] [Accepted: 11/08/2013] [Indexed: 02/05/2023]
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Miao M, Xiong S, Ye F, Jiang B, Cui SW, Zhang T. Development of maize starch with a slow digestion property using maltogenic α-amylase. Carbohydr Polym 2014; 103:164-9. [DOI: 10.1016/j.carbpol.2013.12.041] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 12/13/2013] [Accepted: 12/15/2013] [Indexed: 11/15/2022]
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