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Chen SK, Wang X, Guo YQ, Song XX, Yin JY, Nie SP. Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4831-4870. [PMID: 37755239 DOI: 10.1111/1541-4337.13244] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 08/22/2023] [Accepted: 09/04/2023] [Indexed: 09/28/2023]
Abstract
Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in food processing and clinical drug development. However, an essential prerequisite for their applications is the fine structure characterization. Due to the complexity of polysaccharide structure, partial degradation is a powerful tool for fine structure analysis, which can effectively provide valid information on the structure of backbone and branching glycosidic fragments of complex polysaccharides. This review aims to conclude current methods of partial degradation employed for polysaccharide structural characterization, discuss the molecular mechanisms, and describe the molecular structure and solution properties of degraded polysaccharides. In addition, the effects of polysaccharide degradation on the conformational relationships between the molecular structure and bioactivities, such as antioxidant, antitumor, and immunomodulatory activities, are also discussed. Finally, we summarize the prospects and current challenges for the partial degradation of polysaccharides. This review will be of great value for the scientific elucidation of polysaccharide fine structures and potential applications.
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Affiliation(s)
- Shi-Kang Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xin Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Yu-Qing Guo
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
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Kian-Pour N, Yildirim-Yalcin M, Kurt A, Ozmen D, Toker OS. A review on latest innovations in physical modifications of galactomannans. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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3
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4
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Hernández S, Ribes S, Verdú S, Barat JM, Talens P, Grau R. Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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5
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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6
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Radziej S, Scherb-Forster J, Schlicht C, Eisenreich W. NMR-based identification of thickeners in membrane-filtered food premixtures. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03998-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractPremixtures for food production are complex mixtures typically containing thickeners due to their water binding capacity. Here, we report an improved protocol for the fast identification of food thickeners by 1H-NMR spectroscopy. The method is based on four steps: (i) dissolving of the dry premixture in water, (ii) centrifugation of the solution using centrifugal concentrators with a cut-off of 100 kDa, (iii) re-dissolving of the freeze-dried filtrate and the filter residue in small volumes of deuterated water, respectively, and (iv) 1H-NMR analysis of these fractions focusing on specific marker signals. Using this procedure, the high molecular weight thickeners (above 100 kDa) ĸ-carrageenan, galactomannans, gum arabic and pectin were unequivocally identified in the NMR spectra of the filter residues from different premixtures, whereas low molecular substances (below 100 kDa) including sucrose and glucose were determined in the filtrates.
Graphical abstract
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Mallikarjunan N, Deshpande R, Jamdar SN. Radiation processing of psyllium and its application in development of low glycaemic food. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Chen J, Meng Q, Jiang B, Chen J, Zhang T, Zhou L. Structure characterization and in vitro hypoglycemic effect of partially degraded alginate. Food Chem 2021; 356:129728. [PMID: 33836362 DOI: 10.1016/j.foodchem.2021.129728] [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: 10/21/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 12/15/2022]
Abstract
Alginate is a low-cost polysaccharide found abundantly in seaweeds which consists of mannuronate and guluronate, and it is considered a sustainable gum source for dietary fiber. To solve the high viscosity-related problems while retaining its physiological properties, four partially degraded alginate products (PDA1-4) with molecular weight of 1.05-0.40 × 105 g mol-1 and intrinsic viscosity of 170.9-38.9 mL g-1 were enzymatically prepared and characterized. 1H Nuclear magnetic resonance analysis showed the used alginate lyase had a preference to degrade guluronate-blocks. PDA1 and PDA2 presented random coil conformation, whereas PDA3 and PDA4 displayed compact spherical-coil conformation over random coil conformation in solution. In vitro assays suggested a glucose-adsorption capacity order of PDA1 < PDA2 < alginate < PDA3 < PDA4 and a glucose-diffusion retardation capacity order of PDA3 < PDA1 ≤ alginate < PDA2 < PDA4, indicating that partially degraded alginate reinforced the hypoglycemic effect, especially mannuronate-rich PDA4. Overall, the study may have important implications for development of PDA as dietary fiber with potential hypoglycemic activity.
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Affiliation(s)
- Jiawei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qing Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Licheng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Extracted Compounds from Neem Leaves as Antimicrobial Agent on the Physico-Chemical Properties of Seaweed-Based Biopolymer Films. Polymers (Basel) 2020; 12:polym12051119. [PMID: 32422913 PMCID: PMC7284887 DOI: 10.3390/polym12051119] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/09/2020] [Accepted: 05/11/2020] [Indexed: 12/20/2022] Open
Abstract
Neem leaves extract was incorporated into the matrix of seaweed biopolymer, and the seaweed-neem biocomposite films were irradiated with various doses of gamma irradiation (0.5, 1.5, 2.5, 3.5, and 4.5 kGy). The physical, barrier, antimicrobial, and mechanical properties of the films were studied. The incorporation of 5% w/w neem leaves extract into a seaweed-based film, and gamma irradiation dose of 2.5 kGy was most effective for improved properties of the film. The results showed that the interfacial interaction of the seaweed-neem improved with physical changes in colour and opacity. The water solubility, moisture content, and water vapour permeability and biodegradability rate of the film reduced. The contact angle values increased, which was interpreted as improved hydrophobicity. The tensile strength and modulus of the films increased, while the elongation of the composite films decreased compared to the control film. The film’s antimicrobial activities against bacteria were improved. Thus, neem leaves extract in combination with the application of gamma irradiation enhanced the performance properties of the film that has potential as packaging material.
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Preparation, characterization, and prebiotic activity of manno-oligosaccharides produced from cassia gum by a glycoside hydrolase family 134 β-mannanase. Food Chem 2020; 309:125709. [DOI: 10.1016/j.foodchem.2019.125709] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/11/2019] [Accepted: 10/14/2019] [Indexed: 02/06/2023]
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11
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de Oliveira Barddal HP, Faria FAM, Nogueira AV, Iacomini M, Cipriani TR. Anticoagulant and antithrombotic effects of chemically sulfated guar gum. Int J Biol Macromol 2020; 145:604-610. [PMID: 31883892 DOI: 10.1016/j.ijbiomac.2019.12.210] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/17/2022]
Abstract
Heparin is an extremely important and recognized anticoagulant and antithrombotic agent. Obtained from animal sources and being highly potent, risks of contamination by pathogens and bleeding are some concerns related to heparin use. In the search for alternatives to heparin, several researches have been performed with chemically sulfated polysaccharides obtained from non-animal sources. In this work, studies with guar gum led to a partially hydrolyzed and chemically sulfated derivative (hGGSL) with Mw of 15.6 kDa, DS of 1.91 and promising anticoagulant and antithrombotic properties. In vitro, hGGSL was only 4.5× less potent than unfractionated heparin, acting mainly by inhibiting thrombin via antithrombin, and had its anticoagulant activity inhibited by protamine. In vivo, hGGSL showed potential for subcutaneous use and was effective in reducing venous thrombosis. Collectively, the results provide a basis for the development of a new anticoagulant and antithrombotic agent.
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Affiliation(s)
- Helyn Priscila de Oliveira Barddal
- Department of Biochemistry and Molecular Biology, Sector of Biological Sciences, Federal University of Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil
| | - Franciê Assis Melo Faria
- Department of Biochemistry and Molecular Biology, Sector of Biological Sciences, Federal University of Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil
| | - Alexsandro Vinícius Nogueira
- Department of Biochemistry and Molecular Biology, Sector of Biological Sciences, Federal University of Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil
| | - Marcello Iacomini
- Department of Biochemistry and Molecular Biology, Sector of Biological Sciences, Federal University of Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil
| | - Thales Ricardo Cipriani
- Department of Biochemistry and Molecular Biology, Sector of Biological Sciences, Federal University of Paraná, CP 19.046, CEP 81.531-980 Curitiba, PR, Brazil.
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Ravat TH, Yardi V, Mallikarjunan N, Jamdar SN. Radiation processing of locust bean gum and assessing its functionality for applications in probiotic and enteral foods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Huang L, Zhang W, Cheng J, Lu Z. Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1600544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Jiangsu, China
| | - Wenxue Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jing Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Zibo Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Valenta T, Lapčíková B, Lapčík L. Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.07.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Impact of electrical conductivity on acid hydrolysis of guar gum under induced electric field. Food Chem 2018; 259:157-165. [DOI: 10.1016/j.foodchem.2018.03.091] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/18/2018] [Accepted: 03/20/2018] [Indexed: 11/19/2022]
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16
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Hu JL, Nie SP, Li C, Wang S, Xie MY. Ultrasonic irradiation induces degradation and improves prebiotic properties of polysaccharide from seeds of Plantago asiatica L. during in vitro fermentation by human fecal microbiota. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.06.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Production, properties, and applications of endo-β-mannanases. Biotechnol Adv 2017; 35:1-19. [DOI: 10.1016/j.biotechadv.2016.11.001] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 10/12/2016] [Accepted: 11/07/2016] [Indexed: 12/27/2022]
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Thombare N, Jha U, Mishra S, Siddiqui MZ. Guar gum as a promising starting material for diverse applications: A review. Int J Biol Macromol 2016; 88:361-72. [PMID: 27044346 DOI: 10.1016/j.ijbiomac.2016.04.001] [Citation(s) in RCA: 227] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/28/2016] [Accepted: 04/01/2016] [Indexed: 12/15/2022]
Abstract
Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides.
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Affiliation(s)
- Nandkishore Thombare
- Processing and Product Development Divisios.n, ICAR-Indian Institute of Natural Resins and Gums, Namkum, Ranchi 834010, India.
| | - Usha Jha
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - Sumit Mishra
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - M Z Siddiqui
- Processing and Product Development Divisios.n, ICAR-Indian Institute of Natural Resins and Gums, Namkum, Ranchi 834010, India
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B.S. Albuquerque P, C.B.B. Coelho L, A. Teixeira J, G. Carneiro-da-Cunha M. Approaches in biotechnological applications of natural polymers. AIMS MOLECULAR SCIENCE 2016. [DOI: 10.3934/molsci.2016.3.386] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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20
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Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.059] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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