1
|
Lv M, Wan X, Wang Y, Jiang H, Qin X, Wang Z, Yang C, Shuai J, Lu Q, Xu F, Liu Y. Combined gut microbiome and metabolomics to reveal the mechanism of proanthocyanidins from the roots of Ephedra sinica Stapf on the treatment of ulcerative colitis. J Pharm Biomed Anal 2024; 249:116351. [PMID: 39018720 DOI: 10.1016/j.jpba.2024.116351] [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: 05/06/2024] [Revised: 07/04/2024] [Accepted: 07/09/2024] [Indexed: 07/19/2024]
Abstract
Ulcerative colitis (UC) is a chronic inflammatory bowel disease (IBD) that primarily affects mucosa and submucosa of colon and rectum. Although the exact etiology of UC remains elusive, increasing evidence has demonstrated that the gut microbiome and its interaction with host metabolism plays an important role in UC development. The objective of this study was to investigate the therapeutic potential and mechanism of dimeric proanthocyanidins (PAC) enriched from ethyl acetate extract of Ephedra roots on UC from the perspective of gut microbiota and metabolic regulation. In this study, a bio-guided strategy integrating LC-MS analysis, DMAC assay, antioxidant screening, and antiinflammation activity screening was used to enrich dimeric PAC from Ephedra roots, then untargeted metabolomics combined with gut microbiota analysis was performed to investigate the therapeutic mechanism of PRE on UC. This is the first study that combines a bio-guided strategy to enrich dimeric PAC from Ephedra roots and a comprehensive analysis of their effects on gut microbiota and host metabolism. Oral administration of PRE was found to significantly relieve dextran sodium sulfate (DSS)-induced ulcerative colitis symptoms in mice, characterized by the reduced disease activity index (DAI), increased colon length and improved colon pathological damage, together with the down-regulation of colonic inflammatory and oxidative stress levels. In addition, 16 S rRNA sequencing combined with untargeted metabolomics was conducted to reveal the effects of PRE on gut microbiota composition and serum metabolites. PRE improved gut microbiota dysbiosis through increasing the relative abundance of beneficial bacteria Lachnospiraceae_NK4A136_group and decreasing the level of potentially pathogenic bacteria such as Escherichia-Shigella. Serum metabolomics showed that the disturbed tryptophan and glycerophospholipid metabolism in UC mice was restored after PRE treatment. Collectively, PRE was proved to be a promising anti-UC candidate, which deserves further investigation in future research.
Collapse
Affiliation(s)
- Mengying Lv
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China.
| | - Xiayun Wan
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China
| | - Yang Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China
| | - Houli Jiang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China
| | - Xiaogang Qin
- Department of Gastroenterology, Traditional Chinese Medicine Hospital of Tongzhou District, Nantong, Jiangsu 226300, China
| | - Zheng Wang
- Department of Pathology, Affiliated Hospital of Yangzhou University, Yangzhou 225001, China
| | - Changshui Yang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China
| | - Jinhao Shuai
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China
| | - Qianwen Lu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China
| | - Fengguo Xu
- Key Laboratory of Drug Quality Control and Pharmacovigilance (Ministry of Education), China Pharmaceutical University, Nanjing 210009, China.
| | - Yanqin Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225001, China; The Key Laboratory of Syndrome Differentiation and Treatment of Gastric Cancer of the State Administration of Traditional Chinese Medicine, Yangzhou 225001, China.
| |
Collapse
|
2
|
Wang J, Yang H, Luo L, Ye H, Xu H, Sun Y, Gong L, Yang H. Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction. Int J Biol Macromol 2024; 270:132524. [PMID: 38777017 DOI: 10.1016/j.ijbiomac.2024.132524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 04/07/2024] [Accepted: 05/18/2024] [Indexed: 05/25/2024]
Abstract
The interaction mode between persimmon leaf polyphenols (PLP) and corn starch with different amylose content and its effect on starch digestibility was studied. Results of iodine binding test, TGA, and DSC revealed that PLP interacted with starch and reduced the iodine binding capacity and thermal stability of starch. High amylopectin corn starch (HAPS) interacted with PLP mainly via hydrogen bonds, since the FT-IR of HAPS-PLP complex showed higher intensity at 3400 cm-1 and an obvious shift of 21 cm-1 to shorter wavelength, and the chemical shifts of protons in 1H NMR and the shift of C-6 peak in 13C NMR of HAPS moved to low field with the addition of PLP. Results of 1H NMR also showed the preferential formation of hydrogen bonds between PLP and OH-3 of HAPS. Different from HAPS, PLP formed V-type inclusion complex with high amylose corn starch (HAS) because XRD of HAS-PLP complex showed characteristic feature peaks of V-type inclusion complex and C-1 signal in 13C NMR of PLP-complexed HAS shifted to low field. Interaction with PLP reduced starch digestibility and HAS-PLP complex resulted in more resistant starch production than HAPS-PLP complex. To complex PLP with starch might be a potential way to prepare functional starch with slower digestion.
Collapse
Affiliation(s)
- Jiao Wang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Huidi Yang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Lin Luo
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.
| | - Huanfeng Ye
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China.
| | - Huan Xu
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Yuanxin Sun
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Lingxiao Gong
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, 100005 Beijing, People's Republic of China.
| | - Haihua Yang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.
| |
Collapse
|
3
|
Zeng Y, Zhao L, Wang K, Renard CMGC, Le Bourvellec C, Hu Z, Liu X. A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. Compr Rev Food Sci Food Saf 2024; 23:e13352. [PMID: 38634188 DOI: 10.1111/1541-4337.13352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/19/2024]
Abstract
A-type proanthocyanidins (PAs) are a subgroup of PAs that differ from B-type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C-O-C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A-type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A-type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α-type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A-type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A-type PAs, remain obstacles to their further applications. A-type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed.
Collapse
Affiliation(s)
- Yu Zeng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | | | | | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| |
Collapse
|
4
|
Chen H, Li J, Li S, Wang X, Xu G, Li M, Li G. Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear. Heliyon 2024; 10:e26070. [PMID: 38420419 PMCID: PMC10900419 DOI: 10.1016/j.heliyon.2024.e26070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Accepted: 02/07/2024] [Indexed: 03/02/2024] Open
Abstract
Anterior cruciate ligament (ACL) tear is a common sports-related injury, and cartilage injury always emerges as a serious complication following ACL tear, significantly impacting the physical and psychological well-being of affected individuals. Over the years, efforts have been directed toward finding strategies to repair cartilage injury after ACL tear. In recent times, procyanidins, known for their anti-inflammatory and antioxidant properties, have emerged as potential key players in addressing this concern. This article focuses on summarizing the research progress of procyanidins in repairing cartilage injury after ACL tear. It covers the roles, mechanisms, and clinical significance of procyanidins in repairing cartilage injury following ACL tear and explores the future prospects of procyanidins in this domain. This review provides novel insights and hope for the repair of cartilage injury following ACL tear.
Collapse
Affiliation(s)
- Hanlin Chen
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Jingrui Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Shaofei Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Xiaoqi Wang
- Major in Clinical Medicine, Second Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Ge Xu
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Molan Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Guangjie Li
- The First Hospital of Lanzhou University, Lanzhou, China
| |
Collapse
|
5
|
Cui Y, Wang R, Cao S, Ismael M, Wang X, Lü X. A galacturonic acid-rich polysaccharide from Diospyros kaki peel: Isolation, characterization, rheological properties and antioxidant activities in vitro. Food Chem 2023; 416:135781. [PMID: 36871504 DOI: 10.1016/j.foodchem.2023.135781] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
This research elucidated the structural characteristics and antioxidant activity of a galacturonic acid-rich polysaccharide (PPP-2) isolated from Diospyros kaki peel. PPP-2 was extracted by subcritical water and subsequently purified by DEAE-Sepharose FF column. PPP-2 (12.28 kDa) mainly contained galacturonic acid, arabinose, and galactose with the molar ratios of 87.15: 5.86: 4.31. The structural characteristics of PPP-2 were revealed through FT-IR, UV, XRD, AFM, SEM, Congo red, methylation, GC/MS assay and NMR spectrum. PPP-2 owned the triple helical structure and degradation temperature of 251.09 ℃. The backbone of PPP-2 was formed by →4)-α-d-GalpA-6-OMe-(1→ and →4)-α-d-GalpA-(1→ with the side chains of →5)-α-l-Araf-(1→, →3)-α-l-Araf-(1→, →3,6)-β-d-Galp-(1→ and α-l-Araf-(1→. Moreover, the inhibitory concentration (IC50) of PPP-2 to ABTS•+, DPPH•, superoxide radical and hydroxyl radical were 1.96, 0.91, 3.63, and 4.08 mg/mL, respectively. Our results suggested that PPP-2 might be a novel candidate of natural antioxidant in pharmaceuticals or functional food.
Collapse
Affiliation(s)
- Yanlong Cui
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Ruiling Wang
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Siyue Cao
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Mohamedelfatieh Ismael
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Xin Wang
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Xin Lü
- Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China.
| |
Collapse
|
6
|
Wang R, Shi X, Li K, Bunker A, Li C. Activity and potential mechanisms of action of persimmon tannins according to their structures: A review. Int J Biol Macromol 2023; 242:125120. [PMID: 37263329 DOI: 10.1016/j.ijbiomac.2023.125120] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/03/2023]
Abstract
One distinguishing feature of the persimmon, that differentiates it from other fruits, is its high proanthocyanidins content, known as persimmon tannin (PT). Despite the poor absorption of PT in the small intestine, results from animal studies demonstrate that PT has many health benefits. Our goal in this review is to summarize the literature that elucidates the relationship between PT structure and activity. In addition, we also summarize the potential mechanisms underlying the health benefits that result from PT consumption; this includes the hypolipidemic, hypoglycemic, antioxidant, anti-inflammatory, antiradiation, antibacterial and antiviral, detoxification effects on snake venom, and the absorption of heavy metals and dyes. Studies show that PT is a structurally distinct proanthocyanidins that exhibits a high degree of polymerization. It is galloylation-rich and possesses unique A-type interflavan linkages in addition to the more common B-type interflavan bonds. Thus, PT is converted into oligomeric proanthocyanidins by depolymerization strategies, including the nucleophilic substitution reaction, acid hydrolysis, and hydrogenolysis. In addition, multiple health benefits exerted by PT mainly involve the inactivation of lipogenic and intracellular inflammatory signaling pathways, activation of the fatty acid oxidation signaling pathway, regulation of gut microbiota, and highly absorptive properties.
Collapse
Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Alex Bunker
- Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Food Science, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| |
Collapse
|
7
|
Salazar-Bermeo J, Moreno-Chamba B, Heredia-Hortigüela R, Lizama V, Martínez-Madrid MC, Saura D, Valero M, Neacsu M, Martí N. Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development. Antioxidants (Basel) 2023; 12:antiox12051085. [PMID: 37237951 DOI: 10.3390/antiox12051085] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/03/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population. The processing of persimmon (Diospyros kaki Thunb.) generates large amounts of by-products rich in fibre-bound bioactive phytochemicals. This paper assessed the extractability of bioactive compounds through NADES and the functional properties of the persimmon polysaccharide-rich by-products to evaluate their suitability to be used as functional ingredients in commercial beverages. Although higher amounts of carotenoids and polyphenols were extracted after eutectic treatment vs. conventional extraction (p < 0.05), the fibre-bound bioactives remained abundant (p < 0.001) in the resulting persimmon pulp by-product (PPBP) and persimmon pulp dietary fibre (PPDF), showing also a strong antioxidant activity (DPPH•, ABTS•+ assays) and an improved digestibility and fibre fermentability. The main structural components of PPBP and PPDF are cellulose, hemicellulose and pectin. PPDF-added dairy-based drink showed more than 50% of preference over the control among panellists and similar acceptability scores to the commercial ones. Persimmon pulp by-products represent sustainable source of dietary fibre and bioactives and are suitable candidates to develop functional ingredients for food industry applications.
Collapse
Affiliation(s)
- Julio Salazar-Bermeo
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - Bryan Moreno-Chamba
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - Rosa Heredia-Hortigüela
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Victoria Lizama
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Avenida Fausto Elio s/n, Edificio 8E, Acceso F Planta 0, 46022 Valencia, Spain
| | - María Concepción Martínez-Madrid
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Domingo Saura
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Manuel Valero
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| | - Madalina Neacsu
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
| | - Nuria Martí
- Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández de Elche, 03202 Alicante, Spain
| |
Collapse
|
8
|
Purification, structural characterization and antioxidant activities of two neutral polysaccharides from persimmon peel. Int J Biol Macromol 2023; 225:241-254. [PMID: 36332822 DOI: 10.1016/j.ijbiomac.2022.10.257] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/08/2022]
Abstract
Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)-α-D-Glcp-(1→, →2,6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Manp-(1→, and α-L-Araf-(1 → residues. The main chain of PPP1-2 was composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →1,2)-α-D-Glcp-(6→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →4,6)-α-D-Glcp-(1→, and →4)-β-D-Manp-(1 → residues and terminal of α-L-Araf-(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food.
Collapse
|
9
|
Zineb OY, Rashwan AK, Karim N, Lu Y, Tangpong J, Chen W. Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ould Yahia Zineb
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ahmed K. Rashwan
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
| | - Naymul Karim
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Lu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jitbanjong Tangpong
- Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80161, Thailand
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80161, Thailand
| |
Collapse
|