1
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Wang H, Fan T, Zeng Z, Chen Z, Lu M, Zhou M, Qin X, Liu X. Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan. Food Chem 2024; 453:139599. [PMID: 38788640 DOI: 10.1016/j.foodchem.2024.139599] [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: 01/31/2024] [Revised: 04/18/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024]
Abstract
In this study, oxidized deacetylated konjac glucomannans with different degrees of oxidation were prepared by a combination of deacetylation and ozone oxidation. Carboxyl groups were found to be introduced into the modified konjac glucomannan while acetyl groups were removed. The backbone, branched chains, and crystal structure of modified konjac glucomannan were not significantly affected. The whiteness was enhanced to 97-99 % and the thermal degradation temperature was up to 250 °C after modification. The solubility of the modified konjac glucomannan (oxidized for 60 min) was significantly increased to 84.56 % (p < 0.05), while its viscosity and swelling power were notably decreased owing to the changes in molecular weight (from 106 to 104) and functional groups. Rheological analysis showed that oxidized deacetylated konjac glucomannan has the ability to form soft-textured gels and the potential to develop dysphagia foods. Future studies should focus on the gelation mechanisms of oxidized deacetylated konjac glucomannan.
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Affiliation(s)
- Haoyuan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianqin Fan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhilong Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Manman Lu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Min Zhou
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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2
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An Z, Yuan M, Xu X, Huang Z, Zhu L, Cai Z, Shen Y. Active pullulan-based coatings incorporated with Auricularia auricular extracts for preserving potato fresh-cuts. Food Sci Biotechnol 2024; 33:1147-1161. [PMID: 38440674 PMCID: PMC10908726 DOI: 10.1007/s10068-023-01420-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/05/2023] [Accepted: 08/10/2023] [Indexed: 03/06/2024] Open
Abstract
In the present study, Auricularia auricular polysaccharides (AAP) and Auricularia auricular proteins (AAPR) obtained from the waste products of Auricularia auricular were incorporated into pullulan (PUL) to obtain active packaging films/coatings. Results showed that incorporating AAP/AAPR into PUL-based films decreased their transparency, but increased the compactness, thermal stability, antioxidant, and antimicrobial properties. Adding 2% PUL films with 10%:10% of AAP/AAPR exhibiting good mechanical properties were applied to fresh-cut potatoes to avoid spoilage during eight days of storage, with significantly decreased in browning index, weight loss, microbial growth prevention and the total soluble solids was maintained. These results substantiated that pullulan containing AAP/AAPR as an active film/coating with antioxidant and antimicrobial properties has significant potential for maintaining safety and quality of fresh-cut potatoes and extending their shelf life.
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Affiliation(s)
- Zhaoxiang An
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Meng Yuan
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Xian Xu
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Zhanwang Huang
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Liqin Zhu
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Zhipeng Cai
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yonggen Shen
- Laboratory of Agro-Processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
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3
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Kang YR, Chang YH. Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid. Int J Biol Macromol 2024; 265:130748. [PMID: 38467216 DOI: 10.1016/j.ijbiomac.2024.130748] [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: 11/28/2023] [Revised: 02/03/2024] [Accepted: 03/07/2024] [Indexed: 03/13/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of acid-extracted pumpkin pectic polysaccharide (AcPP) and to evaluate their flow rheological properties. AcPP was extracted from pumpkin pulp using the citric acid extraction method. The physicochemical and structural properties were analyzed by chemical methods and instrumental analyses. The obtained results showed that AcPP consisted predominantly of GalA (85.99 %) and small amounts of Rha, Gal, and Ara, with the ratio of HG/RG-I being 81.39/16.75. In addition, AcPP had medium DE (45.34 %) and contained four macromolecular populations with different Mw of 106.03 (main), 10.15, 4.99, and 2.90 kDa. The NMR analysis further confirmed that AcPP contained a linear backbone consisting of α-1,4-linked GalA residues, some of which were partially methyl-esterified. Furthermore, AcPP was amorphous in nature and had favorable thermal stability. The effects of extrinsic factors on the flow rheological properties of AcPP were evaluated. In particular, the high concentrations of CaCl2 (8 mM) and MgCl2 (10 mM) were effective in enhancing the viscosity and non-Newtonian shear-thinning behavior of the AcPP solution. This study elucidates the unique molecular structure of AcPP and suggests the potential of AcPP as a rheology modifier in low-viscous and mineral-reinforced beverages.
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Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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4
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Sun T, Jiang H, Xu X, Ma Y, Liang X, Wang R, Gu Y, Li S, Qiu Y, Sun D, Xu H, Lei P. Adaptive laboratory evolution of Naematelia aurantialba under high temperature for efficient production of exopolysaccharide. Int J Biol Macromol 2024; 263:130425. [PMID: 38412938 DOI: 10.1016/j.ijbiomac.2024.130425] [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: 09/13/2023] [Revised: 01/22/2024] [Accepted: 02/22/2024] [Indexed: 02/29/2024]
Abstract
Liquid fermentation could revolutionize mushroom polysaccharide production, but the low temperature constraint hampers the process. This study implemented adaptive laboratory evolution (ALE) to enhance the thermotolerance of Naematelia aurantialba strains and increase expolysaccharide production. After 75 ALE cycles at 30 °C, the adaptive strain surpassed the wild-type strain by 5 °C. In a 7.5 L fermentor at 30 °C, the ALE strain yielded 17 % more exopolysaccharide than the wild type strain at 25 °C. Although the exopolysaccharide synthesized by both strains shares a consistent monosaccharide composition, infrared spectrum, and glycosidic bond composition, the ALE strain's exopolysaccharide has a larger molecular weight. Furthermore, the ALE strain's exopolysaccharide exhibits superior cryoprotection performance compared to that produced by the original strain. The adapted strain demonstrated lower ROS levels and increased activity of antioxidant enzymes, indicating improved performance. Fatty acid profiling and transcriptomics revealed reconfiguration of carbohydrate metabolism, amino acid metabolism, and membrane lipid synthesis in thermophilic strains, maintaining cellular homeostasis and productivity. This study provides efficient strains and fermentation methods for high-temperature mushroom polysaccharide production, reducing energy consumption and costs.
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Affiliation(s)
- Tao Sun
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Hao Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoyi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yuhang Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoning Liang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Rui Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yian Gu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yibin Qiu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Dafeng Sun
- Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650032, Yunnan, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Peng Lei
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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5
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Yu D, Wang W, Hou S, Chang M, Cheng Y, Meng J, Feng C, Xu L, Geng X, Wang S, Hou L. The effect of sequential extraction on the physicochemical and rheological properties of Naematelia aurantialba polysaccharides. Int J Biol Macromol 2024; 265:130777. [PMID: 38479671 DOI: 10.1016/j.ijbiomac.2024.130777] [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: 10/11/2023] [Revised: 01/20/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
To overcome the difficulty of separation and low rate of extraction caused by highly viscous polysaccharides from Naematelia aurantialba (NA), four N. aurantialba polysaccharides (NAPs) were sequentially extracted using water (enzyme-/ultrasound-assisted extraction), alkali (0.1 mol/L NaOH), and acid (0.1 mol/L HCl), and named E-NAP, U-NAP, Al-NAP, and Ac-NAP. The properties of four NAPs were different. The yields of NAPs were 26.05 % (Ac-NAP) > 20.33 % (Al-NAP) > 17.99 % (U-NAP) > 12.77 % (E-NAP), respectively. The monosaccharide composition of NAPs was composed primarily of mannose, xylose, glucose, glucuronic acid, and galactose. Sequential extraction improved the purity and solubility of NAPs, but decreased the particle size, thermal stability, water retention, and crystallinity. Two polysaccharides, U-NAP and Al-NAP, had a triple helix structure. All the NAPs were pseudoplastic fluids with concentration/frequency-dependent entangled structure. Al-NAP with the highest viscosity exhibited an elastic gel, while Ac-NAP with the lowest viscosity was a viscous gel. The behavior of NAPs differed from that predicted using the Cox-Merz rule, and in particular, E-NAP and U-NAP more significantly deviated from the rule. In this study, four NAPs with different properties were extracted sequentially, which provided a theoretical basis for the down-stream processing with high added-value and utilization of NA and NAP.
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Affiliation(s)
- Dongmei Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China.
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Shurong Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Ludan Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
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6
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Shao S, Si X, Zhang Y, Li J, Tu P, Zhang Q. Multiple fingerprint and pattern recognition analysis on polysaccharides of four edible mushrooms. Int J Biol Macromol 2024; 259:129236. [PMID: 38184032 DOI: 10.1016/j.ijbiomac.2024.129236] [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: 07/31/2023] [Revised: 12/09/2023] [Accepted: 01/02/2024] [Indexed: 01/08/2024]
Abstract
Quality analysis of edible mushrooms based on polysaccharides is generally difficult due to their complicated structures and hard separation. Here, multiple fingerprint analysis of polysaccharides based on chromatographic and spectrometric techniques were developed, and then applied in comparative analysis of Auricularia heimuer (AH), Auricularia cornea (AC), Auricularia cornea 'Yu Muer' (ACY) and Tremella fuciformis (TF). Firstly, polysaccharides were obtained with the molecular weights between 1.783 × 106 and 6.774 × 106 Da. Then, complete hydrolysis by TFA and enzyme digestion by cellulase were employed and subsequently analyzed by HPLC-UV, GC-MS, HILIC-HPLC-ELSD and HILIC-HPLC-ESI--HCD-MS/MS, and ATR-FT-IR were used to characterize the functional groups of intact polysaccharides. By chemometric analysis, differential markers of d-xyl, l-fuc, l-arb, d-glc, disaccharide and hexasaccharide were selected, and AC and ACY were proved to be same species from the viewpoint of polysaccharides firstly. Furthermore, the structures of oligomers with DPs of 2-8 and →4)-β-d-Glcp-(1→ unit with different contents were inferred by combinatory analysis of ESI--MS/MS, glycosidic linkage, monosaccharide compositions and functional groups. In conclusion, the combinatory method of multiple fingerprint and pattern recognition is powerful not only for structural elucidation of polysaccharides, but also for quality analysis and species differentiation of edible mushrooms from the perspective of biological polysaccharides.
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Affiliation(s)
- Shuangyu Shao
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China
| | - Xiali Si
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China
| | - Yingtao Zhang
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China
| | - Jun Li
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China
| | - Pengfei Tu
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China
| | - Qingying Zhang
- State Key Laboratory of Natural and Biomimetic Drugs and Department of Natural Medicines, School of Pharmaceutical Sciences, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, PR China.
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7
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Wu J, Wu Z, Pan Y, Luo D, Zhong Q. Effects of different stress conditions on the production, bioactivities, physicochemical and structural characteristics of exopolysaccharides synthetized by Schleiferilactobacillus harbinensis Z171. Int J Biol Macromol 2024; 257:128675. [PMID: 38092104 DOI: 10.1016/j.ijbiomac.2023.128675] [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: 07/11/2023] [Revised: 11/20/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
This study systematically investigated the effects of stress conditions including temperature, pH, H2O2, NaCl, antibiotics on the production and in vitro cholesterol-lowering activity of the exopolysaccharide (EPS) synthetized by Schleiferilactobacillus harbinensis Z171. Additionally, the influences of the optimal stress condition combined with different carbon sources on EPS production were examined, shedding light on the structural characteristics, physicochemical properties and bioactivities of EPSs. The results demonstrated that the EPS produced under H2O2 stress was optimal and presented excellent resistance to simulated gastric juice and α-amylase. Three main fractions, denoted as G-EPS1, F-EPS1 and S-EPS1, were isolated by cellulose DEAE-52 chromatography from crude EPSs synthetized using glucose, fructose and sucrose as carbon sources, respectively. Among them, F-EPS1 possessed the highest cholesterol-lowering, antioxidant and hypoglycemic activities, with the highest molecular weight 91.03 kDa, largest particle size 40.14 nm and apparent viscosity 288.2 mPa·s. Three EPSs exhibited irregular sheet-like and granular structures with good thermal stability. Structural characterization of F-EPS1a (a purified fraction from F-EPS1) revealed that it was a mannan mainly composed of →2)-α-D-Manp-(1→, →3)-α-Manp-(1→ and →2,6)-α-D-Manp-(1→ with branch chains containing α-D-Manp-(1→. F-EPS1a has more potential to be a natural cholesterol-lowering, hypoglycemic and antioxidant supplements in the food industry.
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Affiliation(s)
- Jinsong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou 450001, China
| | - Ziyi Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yirui Pan
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Dongsheng Luo
- College of Tobacco Science, Henan Agricultural University, Henan, Zhengzhou 450001, China.
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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8
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Mu H, Dai T, Huang S, Wu K, Wang M, Tan C, Zhang F, Sheng J, Zhao C. Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink. Foods 2024; 13:400. [PMID: 38338535 PMCID: PMC10855814 DOI: 10.3390/foods13030400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.
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Affiliation(s)
- Hongyu Mu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Si Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Kuan Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Mingming Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Chunlei Tan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Feng Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Jun Sheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
| | - Cunchao Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
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9
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Sahyoun AM, Wong Min M, Xu K, George S, Karboune S. Characterization of levans produced by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans: Structural, techno-functional, and anti-inflammatory properties. Carbohydr Polym 2024; 323:121332. [PMID: 37940238 DOI: 10.1016/j.carbpol.2023.121332] [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: 03/27/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 11/10/2023]
Abstract
Levans of different structures and molecular weights (MW) can display various techno-functional and health-promoting properties. In the present study, selected levans were produced by the transfructosylation of sucrose catalyzed by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans, and their structural, techno-functional and anti-inflammatory properties were investigated. NMR and methylation/GC analysis confirmed the structure of β-(2, 6) levans. The structural characterization led to the classification of levans as high MW (HMW, ≥100 kDa), low MW (LMW, ≤20 kDa) and mix L/HMW ones. Levan with higher MW had more linear fructosyl units with fewer reducing ends and branching residues. LMW levan showed the highest foaming capacity and stability while HMW levan had the highest emulsion stability. HMW and mix L/HMW levans showed comparable water and oil-holding capacities, which were higher than LMW. HMW and mix L/HMW levans were found to have gelling properties at low concentrations. The rheological behaviour of HMW levan-based gel was a more viscous-like gel, while that of mix L/HMW levan-based one showed more elastic solid like-gel. The temperature also influenced the rheology of levan, showing that the mix L/HMW levan gel network was the most thermal stable as its viscoelasticity remained constant at the highest temperature (75 °C). Studies on the biological activity of levans of HMW and LMW revealed in-vitro anti-inflammatory properties as they significantly reduced the production of LPS-triggered pro-inflammatory cytokines in differentiated Caco-2 cells.
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Affiliation(s)
- Amal M Sahyoun
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Muriel Wong Min
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Ke Xu
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Saji George
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada.
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10
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Cao JJ, Lv QQ, Yan Z, Chen HQ. Physicochemical properties and solution conformation of polysaccharides from Toona sinensis (A. Juss) Roem leaves. Int J Biol Macromol 2024; 254:127849. [PMID: 37924899 DOI: 10.1016/j.ijbiomac.2023.127849] [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: 08/18/2023] [Revised: 10/23/2023] [Accepted: 10/31/2023] [Indexed: 11/06/2023]
Abstract
In this study, two polysaccharide fractions (TSP-1 and TSP-2) were isolated from Toona sinensis leaves. The physicochemical properties and solution conformations of TSP-1 and TSP-2 were investigated. DSC and TG results showed that TSP-1 and TSP-2 had thermal stability. The intrinsic viscosities of TSP-1 and TSP-2 solutions were 11.42 and 6.13 mL/g, respectively. Rheological results showed that the viscosities of TSP-1 and TSP-2 solutions were affected by polysaccharide concentration, Ca2+ and extreme pH. Furthermore, TSP-1 exhibited a weak gel behavior at the concentrations of 0.5 %-2.0 %, while TSP-2 showed a weak gel behavior at the concentration of 2 %. HPSEC-MALLS analysis revealed that the Rg values of TSP-1 and TSP-2 were 96.8 nm and 56.2 nm, respectively. Conformation analysis indicated that TSP-1 behaved as a sphere, while TSP-2 behaved like a rigid rod. These results suggest that TSP-1 and TSP-2 can be used as additives in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Juan-Juan Cao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qing-Qing Lv
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Zheng Yan
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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11
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [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: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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12
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Kalitukha L, Bleha R, Synytsya A, Kraska J, Sari M. Hydrocolloids from the Mushroom Auricularia heimuer: Composition and Properties. J Fungi (Basel) 2023; 9:681. [PMID: 37367617 DOI: 10.3390/jof9060681] [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: 05/11/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/28/2023] Open
Abstract
The ear- to shell-shaped fruiting bodies of the genus Auricularia are widely used as food and in traditional medicinal remedies. This study was primarily focused on the composition, properties and potential use of the gel-forming extract from Auricularia heimuer. The dried extract contained 50% soluble homo- and heteropolysaccharides, which were mainly composed of mannose and glucose, acetyl residues, glucuronic acid and a small amount of xylose, galactose, glucosamine, fucose, arabinose and rhamnose. The minerals observed in the extract included approximately 70% potassium followed by calcium. Among the fatty and amino acids, 60% unsaturated fatty acids and 35% essential amino acids could be calculated. At both acidic (pH 4) and alkaline (pH 10) conditions, the thickness of the 5 mg/mL extract did not change in a temperature range from -24 °C to room temperature, but decreased statistically significantly after storage at elevated temperature. At neutral pH, the studied extract demonstrated good thermal and storage stability, as well as a moisture retention capacity comparable to the high molecular weight sodium hyaluronate, a well-known moisturizer. Hydrocolloids that can be sustainably produced from Auricularia fruiting bodies offer great application potential in the food and cosmetic industries.
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Affiliation(s)
| | - Roman Bleha
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, 16628 Prague, Czech Republic
| | - Andriy Synytsya
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, 16628 Prague, Czech Republic
| | - Janina Kraska
- Competence Center for Applied Mycology and Environmental Studies, Niederrhein University of Applied Sciences, 41065 Moenchengladbach, Germany
| | - Miriam Sari
- Competence Center for Applied Mycology and Environmental Studies, Niederrhein University of Applied Sciences, 41065 Moenchengladbach, Germany
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13
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Tu J, Adhikari B, Brennan MA, Luo S, Cheng P, Bai W, Brennan CS. Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion. Food Chem 2023; 411:135426. [PMID: 36669339 DOI: 10.1016/j.foodchem.2023.135426] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. Results showed that fortification with 0.6% AAP/TFP increased the proportion of high molecular weight α-dextrin and delayed glucose diffusion from digested starch gels. Gelatinisation of sorghum starch with AAP and TFP reduced the amount of transported glucose by 34.2% and 38.7%, respectively. This reduction was related to the inhibition of AAP/TFP on α-glucosidase and the difficulty in the hydrolysis of high molecular weight maltooligosaccharides. The potential bonding of AAP/TFP to glucose transporter (SGLT1) also impeded glucose transport. The findings suggest that AAP/TFP could act as natural hypoglycaemic agents used in starch-based foods and provide a better understanding of the hypoglycaemic mechanism of mushroom polysaccharides.
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Affiliation(s)
- Juncai Tu
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Benu Adhikari
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Siyuan Luo
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Ping Cheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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Yu T, Wu D, Liang B, Wang J, Shang X, Wu Q. Preparation, characterization of Auricularia auricula polysaccharide-based films and application in meat preservation. Int J Biol Macromol 2023:125242. [PMID: 37301343 DOI: 10.1016/j.ijbiomac.2023.125242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
In order to find a degradable biofilm,edible films of Auricularia auricula polysaccharide (AAP) were prepared and characterized optically, morphologically, and mechanically in terms of barrier, bactericidal, and antioxidant properties and evaluated for their potential application in cold meat packaging. The results showed that films prepared from 40 % AAP had the best mechanical properties, with smooth and homogeneous surfaces, good water barrier properties and also good preservation of cold meat. Thus, Auricularia auricula polysaccharide is a composite membrane additive with great potential for application.
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Affiliation(s)
- Te Yu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Di Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Bin Liang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Jiaming Wang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Xinzhu Shang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Qiong Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China.
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15
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Hu W, Li P, Guo D, Zhang B, Tao D, Li J, Zhong W, Zang H, Xu Y, Ma F. Effect of solution pulsed plasma process on the degradation and physicochemical properties of pectin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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16
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Rheological and microstructural properties of polysaccharide obtained from the gelatinous Tremella fuciformis fungus. Int J Biol Macromol 2023; 228:153-164. [PMID: 36566809 DOI: 10.1016/j.ijbiomac.2022.12.214] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The gelatinous feature of Tremella fuciformis polysaccharide (TFP) has attracted growing interest in its application as a thickening agent in the food industry. This study aims to reveal the microstructure and rheological properties of TFP. Results showed that TFP randomly distributed in aqueous solutions in an irregular worm-like morphology and formed a more extensive entangled network and stiffer chains at higher concentration solutions. The further rheological study indicated that the TFP solutions exhibited a shear-thinning behavior. Multiple results of dynamic oscillation tests confirmed the viscoelastic properties of TFP. Frequency sweep data display that TFP solutions exhibit solid-like behavior at high frequencies, showing the oscillatory behavior of entangled polymers. The temperature sweep demonstrated that the rheological behavior of TFP is thermally reversible. These results enriched the understanding of the rheology-microstructure relationship of TFP solution and were beneficial to expanding the application of TFP in food processing.
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17
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Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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18
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Tu J, Adhikari B, Brennan MA, Cheng P, Bai W, Brennan CS. Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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19
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Formation Optimization, Characterization and Antioxidant Activity of Auricularia auricula-judae Polysaccharide Nanoparticles Obtained via Antisolvent Precipitation. Molecules 2022; 27:molecules27207037. [PMID: 36296630 PMCID: PMC9608221 DOI: 10.3390/molecules27207037] [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: 09/19/2022] [Revised: 10/10/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
Auricularia auricula-judae polysaccharide (AAP)-based nanoparticles (NPs) prepared via an anti-solvent precipitation approach were studied. Response surface methodology (RSM) design was carried out on the basis of single factor experiments, using average size and polydispersity index (PDI) as indicators. The optimal preparation conditions were determined to include an AAP concentration of 1 mg/mL, a pH of 8, and an anti-solvent/solvent volume ratio of 6. The average particle sizes of the AAP-NPs, PDI and electrical characteristic (ζ-potential) were found to be 150.27 ± 3.21 nm, 0.135 ± 0.012 and -31.10 ± 0.52 mV, respectively. Furthermore, Fourier transform infrared spectroscopy (FTIR) was used to determine the chemical structure of the AAP-NPs. It was observed that the intensity of AAP-NPs in the wide spectral band of 3000-3750 cm-1 was significantly stronger than that of the AAP, as was the characteristic peak of carboxyl anion, and the characteristic band moved to shorter wavelengths. Subsequent thermogravimetric analysis showed that the antisolvent precipitation method improved the thermal stability of the AAP, while scanning electron microscopy (SEM) and X-ray diffraction (XRD) showed that the morphology of AAP-NPs was uniform and well-distributed, and that their single crystal structures had remained unaffected during the process. Moreover, the DPPH and ABTS scavenging activities of AAP-NPs were increased, and the IC50 values were 0.544 ± 0.241 mg/mL and 0.755 ± 0.226 mg/mL, respectively.
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20
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Liu C, Wang F, Zhang R. An Acidic Polysaccharide with Anti-Inflammatory Effects from Blackened Jujube: Conformation and Rheological Properties. Foods 2022; 11:foods11162488. [PMID: 36010488 PMCID: PMC9407416 DOI: 10.3390/foods11162488] [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: 07/15/2022] [Revised: 08/13/2022] [Accepted: 08/13/2022] [Indexed: 11/16/2022] Open
Abstract
An acidic polysaccharide fraction (BJP-4) was isolated from blackened jujube, and its advanced structures and anti-inflammatory activity were investigated. X-ray diffraction showed that BJP-4 exhibits both crystalline and amorphous portions. Atomic force microscopy data suggested that it contains a large number of spherical lumps. Circular dichroism and Congo red experiments revealed that it has no triple-helix conformation. In steady shear flow results, the BJP-4 solution was a pseudoplastic non-Newtonian fluid with acid-base stability. BJP-4 (20 mg/mL) showed liquid-like properties (G″ > G′), while it performed weak gel-like behavior at a high concentration (40 mg/mL) (G′ > G″). The anti-inflammatory effects of BJP-4 were further evaluated through in vitro experiments. BJP-4 could down-regulate the over-secretion of inflammatory factors (NO, IL-6, IL-1β, TNF-α, iNOS and COX-2) in RAW264.7 cells due to LPS stimulation. Moreover, it demonstrated that BJP-4 restrained the NF-κB signal pathway by regulating TLR4 expression, reducing IκBα phosphorylation level and NF-κB p65 nuclear translocation. In summary, this present study contributes to the application of blackened jujube polysaccharides in the foods and medicine field.
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21
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Wang YX, Zhang T, Yin JY, Huang XJ, Wang JQ, Hu JL, Nie SP. Structural characterization and rheological properties of an alkali-extracted β-glucan from Hypsizygus marmoreus. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces starkeyi. Foods 2022; 11:foods11070999. [PMID: 35407085 PMCID: PMC8997579 DOI: 10.3390/foods11070999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/26/2022] [Accepted: 03/26/2022] [Indexed: 12/10/2022] Open
Abstract
The current research aimed to solve the environmental pollution of mature coconut water by Lipomyces starkeyi and provide a study of its high value utilization. The innovation firstly investigated the rheological properties and interface behavior of a crude exopolysaccharide and provided a technical support for its application in food. A response surface methodology was performed to ameliorate the fermentation factors of the new exopolysaccharide with mature coconut water as a substrate, and the consequences suggested that the maximum yield was 7.76 g/L under optimal conditions. Rotary shear measurements were used to study the influence of four variables on the viscosity of the exopolysaccharide solution. The results illustrated that the exopolysaccharide solution demonstrated a shear-thinning behavior and satisfactory thermal stability within the test range. The viscosity of the exopolysaccharide solution was significantly affected by ionic strength and pH; it reached the peak viscosity when the concentration of NaCl was 0.1 mol/L and the pH was neutral. The adsorption behavior of the exopolysaccharide at the medium chain triglyceride–water interface was investigated by a quartz crystal microbalance with a dissipation detector. The results demonstrated that the exopolysaccharide might form a multilayer adsorption layer, and the thickness of the adsorption layer was at its maximum at a concentration of 1.0%, while the interfacial film was the most rigid at a concentration of 0.4%. Overall, these results suggest that the exopolysaccharide produced by Lipomyces starkeyi is an excellent biomaterial for usage in drink, makeup and drug fabrications as a thickening and stabilizing agent.
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23
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Chen L, Chen J, Li J, Xie J, Yu M, Zhou M, Xi M, Sun S. Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum. Int J Biol Macromol 2022; 207:611-621. [PMID: 35247431 DOI: 10.1016/j.ijbiomac.2022.02.166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/17/2022] [Accepted: 02/25/2022] [Indexed: 01/03/2023]
Abstract
A new easy-dissolved Tremella fuciformis gum (TFG) from fruiting body was investigated in detail from three aspects: physicochemical characteristics, rheological behavior and in vitro digestion behavior. The results showed that TFG consisted of 73.9% polysaccharides, exhibiting easy solubility in water and good colloidal characteristics and stability. The physical and chemical treatments could decrease the apparent viscosity of TFG solution. The antioxidation activity of TFG remained constant at each static in vitro digestion phase, revealing that this gum could be used as a potential food thickener and antioxidant. The digestion behavior of TFG was also determined using a dynamic in vitro digestive system, DIVRS-II. The results demonstrated that the digestion behavior of TFG should be attributed to the morphology of digestive tracts, continuous secreting and continuous emptying. The antitussive effect of TFG was related to the increase in serum IL-10 content.
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Affiliation(s)
- Liding Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jianqiu Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jiahuan Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Jiacheng Xie
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Mingming Yu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Mengling Zhou
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Meijuan Xi
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China
| | - Shujing Sun
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
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24
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Effect of pH value and the distance between the electrodes on physicochemical properties of chitosan under SPP treatment. Carbohydr Polym 2022; 288:119348. [DOI: 10.1016/j.carbpol.2022.119348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/24/2022] [Accepted: 03/09/2022] [Indexed: 11/20/2022]
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25
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Zhao Y, Shui D, Li S, Lin X, Liang H, Zhang S, Ji C. Complexation behavior of
Auricularia auricula
polysaccharide and whey protein isolate: Characterization and potential beverage application. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunsong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Dongning Shui
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Shengjie Li
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xinping Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Huipeng Liang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Chaofan Ji
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
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Fan R, Mao G, Xia H, Zeng J. Chemical elucidation and rheological properties of a pectic polysaccharide extracted from Citrus medica L. fruit residues by gradient ethanol precipitation. Int J Biol Macromol 2021; 198:46-53. [PMID: 34958815 DOI: 10.1016/j.ijbiomac.2021.12.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 12/31/2022]
Abstract
Citron (Citrus. medica L.) fruits are commonly utilized in the production of essential oil, therefore, the fruits residues turn out to be industrial byproducts. In the present study, a crude polysaccharide was extracted from citron fruit residues by hot water extraction and precipitation of ethanol (95%), after deproteinization, a major polysaccharide component (CMLP-2) was obtained by gradient ethanol precipitation (20%-80%). The physicochemical properties of CMLP-2 such as surface morphology, functional groups, and thermostability were examined by FT-IR spectroscopy, SEM, and thermogravimetric analysis. Moreover, the chemical structure of CMLP-2 was elucidated that CMLP-2 is an acidic pectic polysaccharide consisting of arabinose (Ara), galacturonic acid (GalA), and rhamnose (Rha) in a molar ratio of 4:2:1 with a molecular weight of 202.18 kDa. CMLP-2 is a novel pectic polysaccharide rich in rhamnogalacturonan I (RG-I). Moreover, rheological tests revealed that CMLP-2 solution is pseudoplastic and temperature resistant. The result could be a good basis for the utilization of Citrus medica L. fruits residues as plant-derived food additive.
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Affiliation(s)
- Ruiyi Fan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Genlin Mao
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Hongqi Xia
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Jiwu Zeng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China.
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Zhou R, Wang Y, Wang Z, Liu K, Wang Q, Bao H. Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch. Int J Biol Macromol 2021; 191:1105-1113. [PMID: 34560153 DOI: 10.1016/j.ijbiomac.2021.09.110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 09/16/2021] [Indexed: 12/30/2022]
Abstract
Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.
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Affiliation(s)
- Rui Zhou
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Yijun Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Zaixu Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Ke Liu
- Hubei Key Laboratory of Low Dimensional Optoelectronic Material and Devices, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Qi Wang
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, Ontario N1G 5C9, Canada
| | - Honghui Bao
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China.
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Structural Characteristics, Rheological Properties, and Antioxidant Activity of Novel Polysaccharides from “Deer Tripe Mushroom”. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6593293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The polysaccharide was extracted by water extraction and alcohol precipitation method from “deer tripe mushroom,” which was domesticated and bred from wild Auricularia delicata in Zambia. The structure of the deer tripe mushroom polysaccharide (DTMP) was characterized by gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), scanning electron microscope (SEM), and other analytical techniques. And the rheological and gel properties and antioxidant capacities of the polysaccharide were studied. The results showed that DTMP was mainly composed of mannose, fructose, glucose, and galacturonic acid, of which the galacturonic acid was the main component. By calculation, the molar ratio of mannose : fructose : glucose : galactoacid in DTMP is 0.8 : 14.8 : 1.0 : 26.32. The polysaccharide was mainly composed by α-1,4-glycosidic bond. DTMP solution showed a shear-thinning (pseudoplastic) behaviour, and its pseudoplasticity was more obvious at a concentration of 2%. The power law model was used to evaluate the viscosity curves of DTMP, and its viscosity and consistency indices both increased as the concentration increased, whereas both indices decreased as the concentration decreased. The viscosity of the polysaccharide solution changed as the pH changed: the polysaccharide solutions had a higher viscosity at pH = 10. DTMP showed gel-like behaviour (G′ > G″), and the gel strength enhanced with the increase of concentration (2%–10%). In addition, the antioxidant experiment of DTMP showed that it had good antioxidant activity, and there was a significant dose-effect relationship between its activity and concentration in the low concentration range.
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Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Huang S, Zou Y, Ye Z, Chen J, Luo J, Lan Y, Guo L, Lin J, Zheng Q. A comparative study on the physio‐chemical properties, antioxidant and immuno‐stimulating activities of two national geographical indication products of
Tremella fuciformis
in China. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishi Huang
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Yuan Zou
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Zhiwei Ye
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jieming Chen
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jinhai Luo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods South China Agricultural University Guangzhou510642China
| | - Liqiong Guo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Junfang Lin
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Qianwang Zheng
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
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Zhang X, Lin J, Pi F, Zhang T, Ai C, Yu S. Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators. Int J Biol Macromol 2020; 164:759-770. [PMID: 32650011 DOI: 10.1016/j.ijbiomac.2020.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 01/09/2023]
Abstract
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
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Affiliation(s)
- Xuan Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Fang Pi
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Ai
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Ayyash M, Abu-Jdayil B, Itsaranuwat P, Almazrouei N, Galiwango E, Esposito G, Hunashal Y, Hamed F, Najjar Z. Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk. Food Chem 2020; 333:127418. [DOI: 10.1016/j.foodchem.2020.127418] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/21/2020] [Accepted: 06/22/2020] [Indexed: 12/17/2022]
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33
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Wu Q, Qin D, Cao H, Bai Y. Enzymatic hydrolysis of polysaccharide from Auricularia auricula and characterization of the degradation product. Int J Biol Macromol 2020; 162:127-135. [DOI: 10.1016/j.ijbiomac.2020.06.098] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 04/22/2020] [Accepted: 06/11/2020] [Indexed: 02/04/2023]
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Haj Romdhane M, Beltifa A, Mzoughi Z, Rihouey C, Ben Mansour H, Majdoub H, Le Cerf D. Optimization of extraction with salicylic acid, rheological behavior and antiproliferative activity of pectin from Citrus sinensis peels. Int J Biol Macromol 2020; 159:547-556. [PMID: 32439441 DOI: 10.1016/j.ijbiomac.2020.05.125] [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: 01/14/2020] [Revised: 05/04/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
A Box-Behnken design was used to optimize extraction temperature, extraction time and concentration of the salicylic acid to obtain a maximum polysaccharide yield from Citrus sinensis peels. The optimal settings were: extraction time 3 h, extraction temperature 80 °C and concentration of the salicylic acid 1.5%. Under these conditions, the experimental yield and uronic acid content were 11.74% and 66.9% respectively. Preliminary characterization was performed via FT-IR, SEC/MALS/VD/DRI and GC-MS after hydrolysis. SEC analysis showed that the extracted polysaccharide had a weight average molar mass of 350 kDa and an intrinsic viscosity of 640 mL/g. The GC-MS results revealed that the extracted polysaccharide was composed of arabinose 56.7%, galactose 17.8%, xylose 13.8%, rhamnose 5.1%, mannose 2.5% and glucose 1.5% suggested a rhamnogalacturonan pectin type I with a degree of esterification of 50.9% (IRTF). The flow curve and the dynamic frequency sweep were obtained at 10, 20, 30 and 40 g/L in water and at 30 g/L in presence of CaCl2 or NaCl at 1 mol/L. The solutions showed shear-thinning behavior fitted with Ostwald-De Waele model, except 10 g/L with a Newtonian behavior. The apparent viscosity and, the G' and G" moduli increase with PACO concentration in agreement with a slow-down of the dynamic chain. In the presence of CaCl2 or NaCl the reduction of electrostatic repulsions between pectin chains decreases the rheological parameters. The effect is less sensitive with CaCl2 due to intermolecular interactions. The antiproliferative activity of the extracted pectin on human Caco-2 and Hep-2 cells was very interesting with an IC50 1.4 and 1.8 μg/mL respectively.
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Affiliation(s)
- Mariem Haj Romdhane
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Asma Beltifa
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Zeineb Mzoughi
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Christophe Rihouey
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France
| | - Hedi Ben Mansour
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Hatem Majdoub
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Didier Le Cerf
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France.
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Oli AN, Edeh PA, Al-Mosawi RM, Mbachu NA, Al-Dahmoshi HOM, Al-Khafaji NSK, Ekuma UO, Okezie UM, Saki M. Evaluation of the phytoconstituents of Auricularia auricula-judae mushroom and antimicrobial activity of its protein extract. Eur J Integr Med 2020; 38:101176. [PMID: 32834875 PMCID: PMC7388757 DOI: 10.1016/j.eujim.2020.101176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/16/2020] [Accepted: 07/18/2020] [Indexed: 02/06/2023]
Abstract
INTRODUCTION The growing resistance to antibiotics and the complexity of defeating multi-drug resistant bacteria have led to an increase in the search for novel and effective antimicrobials from various plants. This study aimed to determine the bioactive contents of Auricularia auricular-judae mushroom and evaluate the antimicrobial potential of its protein extract against some selected human bacterial and fungal pathogens which could serve as a lead to the discovery of new antimicrobial agents. METHODS The constituents of the A. auricular-judae were evaluated by standard phytochemical analysis methods. The agar well diffusion, micro-broth dilution, and time-kill kinetic assays were used to determine the antimicrobial activity of the extracts against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, yeast (Candida albicans), and dermatophytic pathogens. RESULTS The preliminary phytochemical analysis of the extracts revealed the presence of carbohydrate (43.15 %; 38.30 %) proteins (23.75 %; 23.75 %), flavonoids (1.20 %; 0.80 %), alkaloids (0.60 %; 1.00 %), saponin (6.00 %; 2.40 %), tannin (1.65 %; 1.57 %), cyanide (0.24 %; 0.40 %), ash (12.40 %; 10.40 %), moisture (6.00 %;6.00 %), lipids(6.00 %;6.00 %), and fiber (8.70 %; 6.45 %) for the Tris buffer and warm aqueous extracts, respectively. The Tris and warm aqueous protein extracts showed antimicrobial effects toward all the human bacterial pathogens and two fungal isolates. CONCLUSIONS This study revealed the potential ability of A. auricula-judae for use as a herbal antimicrobial in the treatment of human bacterial and fungal pathogens.
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Affiliation(s)
- Angus Nnamdi Oli
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, Agulu, Nnamdi Azikiwe University, Awka, Nigeria
| | - Peter Anyigor Edeh
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, Agulu, Nnamdi Azikiwe University, Awka, Nigeria
| | - Reham M Al-Mosawi
- Department of Microbiology, Dentistry College of Basic Science, Basrah University, Basrah, Iraq
| | - Nancy Amara Mbachu
- Department of Human Biochemistry, Faculty of Basic Medical Sciences, Nnamdi Azikiwe University Nnewi, Anambra State, Nigeria
| | - Hussein O M Al-Dahmoshi
- Biology Department, College of Science, University of Babylon, Babylon Province-Hilla City, Iraq
| | - Noor S K Al-Khafaji
- Biology Department, College of Science, University of Babylon, Babylon Province-Hilla City, Iraq
| | | | - Ugochukwu Moses Okezie
- Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, Agulu, Nnamdi Azikiwe University, Awka, Nigeria
| | - Morteza Saki
- Department of Microbiology, Faculty of Medicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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36
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Wang Y, Han Q, Wang Y, Qin D, Luo Q, Zhang H. Self-assembly, rheological properties and antioxidant activities of chitosan grafted with tryptophan and phenylalanine. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124763] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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37
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Immunoenhancing glucuronoxylomannan from Tremella aurantialba Bandoni et Zang and its low-molecular-weight fractions by radical depolymerization: Properties, structures and effects on macrophages. Carbohydr Polym 2020; 238:116184. [DOI: 10.1016/j.carbpol.2020.116184] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 02/12/2020] [Accepted: 03/14/2020] [Indexed: 12/27/2022]
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38
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Miao J, Regenstein JM, Qiu J, Zhang J, Zhang X, Li H, Zhang H, Wang Z. Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-A review. Int J Biol Macromol 2020; 150:102-113. [DOI: 10.1016/j.ijbiomac.2020.02.054] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/28/2020] [Accepted: 02/06/2020] [Indexed: 12/16/2022]
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Response surface methodology for the fermentation of polysaccharides from Auricularia auricula using Trichoderma viride and their antioxidant activities. Int J Biol Macromol 2020; 155:393-402. [PMID: 32224182 DOI: 10.1016/j.ijbiomac.2020.03.183] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 03/20/2020] [Accepted: 03/21/2020] [Indexed: 12/14/2022]
Abstract
Fermentation technology was used to improve the antioxidant activities of Auricularia auricula polysaccharide (AAP). Response surface methodology (RSM) was used to optimize the fermentation conditions. The effects of 4 independent factors: water content (X1: 40-80%), inoculation amount (X2: 2-20%), temperature (X3: 24-32 °C), and time (X4: 4-6 d) on the biological degradation efficiency were evaluated. The RSM results showed that the optimal fermentation conditions were: X1: 61.7%, X2: 12.4%, X3: 31.0 °C, X4: 5.5 d. Verification tests showed no significant differences between the practical and the predictive values for each response. Under the optimal conditions, the degradation rate was 26.89 ± 0.14%, without significant differences with the predicted value (27.03%). The degradation products were classified to different molecular weight (Mw) polysaccharide fragments using membrane separation technology. The FT-IR analysis and monosaccharide composition analysis of degraded AAP (D-AAP-VI) showed that D-AAP-VI was a furan type polysaccharide, which was different from the total AAP (pyran type). In addition, compared to total AAP, the antioxidant activities in vitro of D-AAP-VI were significantly improved (p < 0.05) and D-AAP-VI showed the strongest antioxidant activity. These results indicated that biological degradation may be a suitable way to improve the antioxidant activities of natural polysaccharides.
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Mohan K, Muralisankar T, Uthayakumar V, Chandirasekar R, Revathi N, Ramu Ganesan A, Velmurugan K, Sathishkumar P, Jayakumar R, Seedevi P. Trends in the extraction, purification, characterisation and biological activities of polysaccharides from tropical and sub-tropical fruits - A comprehensive review. Carbohydr Polym 2020; 238:116185. [PMID: 32299552 DOI: 10.1016/j.carbpol.2020.116185] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/06/2020] [Accepted: 03/14/2020] [Indexed: 01/04/2023]
Abstract
Tropical and sub-tropical fruits are tremendous sources of polysaccharides (PSs), which are of great interest in the human welfare system as natural medicines, food and cosmetics. This review paper aims to highlight the recent trends in extraction (conventional and non-conventional), purification and analytic techniques of fruit polysaccharides (FPSs). The chemical structure and biological activities, such as immunomodulatory, anti-cancer, anti-oxidant, anti-inflammatory, anti-viral, anti-coagulant and anti-diabetic effects, of PSs extracted from 53 various fruits were compared and discussed. With this wide coverage, a total of 172 scientific articles were reviewed and discussed. This comprehensive survey from previous studies suggests that the FPSs are non-toxic and highly biocompatible. In addition, this review highlights that FPSs might be excellent functional foods as well as effective therapeutic drugs. Finally, the future research advances of FPSs are also described. The content of this review will promote human wellness-based food product development in the future.
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Affiliation(s)
- Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India.
| | - Thirunavukkarasu Muralisankar
- Aquatic Ecology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, Tamil Nadu, 641 046, India
| | | | | | - Nagarajan Revathi
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India
| | - Abirami Ramu Ganesan
- School of Applied Sciences, College of Engineering, Science and Technology (CEST), Fiji National University, 5529, Fiji
| | - Kalamani Velmurugan
- Department of Zoology, Kongunadu Arts and Science College, Coimbatore, Tamil Nadu, 641029, India
| | - Palanivel Sathishkumar
- Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry, South China Normal University, Guangzhou 510006, PR China
| | - Rajarajeswaran Jayakumar
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Palaniappan Seedevi
- Department of Environmental Science, Periyar University, Salem, Tamil Nadu, 636011, India
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Netanel Liberman G, Ochbaum G, Mejubovsky-Mikhelis M, Bitton R, (Malis) Arad S. Physico-chemical characteristics of the sulfated polysaccharides of the red microalgae Dixoniella grisea and Porphyridium aerugineum. Int J Biol Macromol 2020; 145:1171-1179. [DOI: 10.1016/j.ijbiomac.2019.09.205] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 09/15/2019] [Accepted: 09/23/2019] [Indexed: 12/29/2022]
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42
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Ayyash M, Abu-Jdayil B, Itsaranuwat P, Galiwango E, Tamiello-Rosa C, Abdullah H, Esposito G, Hunashal Y, Obaid RS, Hamed F. Characterization, bioactivities, and rheological properties of exopolysaccharide produced by novel probiotic Lactobacillus plantarum C70 isolated from camel milk. Int J Biol Macromol 2020; 144:938-946. [DOI: 10.1016/j.ijbiomac.2019.09.171] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 08/26/2019] [Accepted: 09/18/2019] [Indexed: 01/17/2023]
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43
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Wang XY, Xu R, Yin JY, Wang YX, Ma LY, Nie SP, Xiong T, Xie MY. Physicochemical, structural and rheological properties of alkali-extracted polysaccharide from fruiting body of Hericium erinaceus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108330] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Liao J, Huang H. Magnetic chitin hydrogels prepared from Hericium erinaceus residues with tunable characteristics: A novel biosorbent for Cu2+ removal. Carbohydr Polym 2019; 220:191-201. [DOI: 10.1016/j.carbpol.2019.05.074] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 05/23/2019] [Accepted: 05/25/2019] [Indexed: 12/18/2022]
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45
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Hu J, Zhao T, Li S, Wang Z, Wen C, Wang H, Yu C, Ji C. Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Li H, Wang Z, Sun X, Pan C, Gao X, Liu W. Chemical and rheological properties of proteoglycans from Sarcandra glabra (Thunb.) Nakai. Int J Biol Macromol 2019; 132:641-650. [PMID: 30940591 DOI: 10.1016/j.ijbiomac.2019.03.228] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/23/2019] [Accepted: 03/29/2019] [Indexed: 01/01/2023]
Abstract
Two proteoglycans (HPP and LPP) with different ratios of protein/polysaccharide were extracted from S. glabra. The chemical compositions, relative average molecular weights, monosaccharide compositions, FT-IR spectra, and rheological properties of the two proteoglycans were determined. The results exhibited that the two proteoglycans had pseudoplastic fluids properties and displayed shear-thinning behavior. The apparent viscosity of the two proteoglycans both increased with increasing concentrations. The temperature had different effects on the viscosity of the two proteoglycans. As temperature increased from 25 to 85 °C, the viscosity of LPP descended while the HPP's viscosity rose first and then dropped slightly. The effects of CaCl2 addition on the two samples were like that of the temperature. The viscosities of HPP and LPP had different tolerances to acidity and alkalinity. HPP solution was more sensitive to pH changes due to its high protein content. The addition of sucrose increased the viscosities of samples. The modulus G' and G″ of HPP and LPP were increased with the increase of oscillation frequency, while the crossover points of G' and G″ values decreased with the increasing concentrations of HPP and LPP. The above data presented that the two proteoglycans could be promising candidates for food industries and pharmacological applications.
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Affiliation(s)
- Huan Li
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Zichen Wang
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Xuyang Sun
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Chun Pan
- Department of Critical Care Medicine, Zhongda Hospital, Southeast University, Nanjing 210009, PR China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
| | - Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
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Wang Y, Wang C, Guo M. Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li. Molecules 2019; 24:E939. [PMID: 30866525 PMCID: PMC6429225 DOI: 10.3390/molecules24050939] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/25/2019] [Accepted: 02/28/2019] [Indexed: 02/01/2023] Open
Abstract
Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE) method and compared with hot water extraction (HWE) for extraction yield, extraction rate, purity of polysaccharides, microstructure of residues after extraction, preliminary structure and rheological properties of polysaccharides. Optimum conditions for UAE (particle size of 150⁻200 mesh, water to raw material ratio of 70:1, extraction temperature at 70 °C for 40 min, ultrasonic amplitude of 40%) and HWE (particle size of 150⁻200 mesh, water to raw material ratio of 60:1, extraction temperature at 90 °C for 3.0 h) were obtained via single-factor experiment. Under optimum conditions, extraction yield of polysaccharides by UAE was 30.99 ± 1.93% which showed no significant difference with that by HWE (30.35 ± 1.67%) (P > 0.05). Extraction rate (29.29 ± 1.41%) and purity (88.62 ± 2.80%) of polysaccharides by UAE were higher than those by HWE (extraction rate of 24.95 ± 2.78% and purity of 75.33 ± 6.15%) (P < 0.05). Scanning Electron Microscopy (SEM) images of residues by UAE showed more broken cells than those by HWE. Fourier Transform Infrared (FTIR) spectra showed that the dialyzed ACP extracted by HWE and UAE (DACP-HWE and DACP-UAE) had similar characteristic absorption peaks of polysaccharides. Both DACP-HWE and DACP-UAE solutions showed typical shear thinning and temperature-independent behaviors (25⁻90 °C) and UAE resulted in polysaccharides with remarkably lower viscosity in comparison with HWE. DACP-UAE solutions exhibited more liquid-like state while DACP-HWE solutions solid-like system. Data indicated that ultrasound treatment may be a useful means for extraction of polysaccharides from Auricularia cornea var. Li.
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Affiliation(s)
- Yinping Wang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
| | - Cuina Wang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Abreu H, Simas FF, Smiderle FR, Sovrani V, Dallazen JL, Maria-Ferreira D, Werner MF, Cordeiro LM, Iacomini M. Gelling functional property, anti-inflammatory and antinociceptive bioactivities of β-D-glucan from the edible mushroom Pholiota nameko. Int J Biol Macromol 2019; 122:1128-1135. [DOI: 10.1016/j.ijbiomac.2018.09.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 08/07/2018] [Accepted: 09/11/2018] [Indexed: 12/20/2022]
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Diao J, Bai F, Wang Y, Han Q, Xu X, Zhang H, Luo Q, Wang Y. Engineering of pectin-dopamine nano-conjugates for carrying ruthenium complex: A potential tool for biomedical applications. J Inorg Biochem 2019; 191:135-142. [DOI: 10.1016/j.jinorgbio.2018.11.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 11/22/2018] [Accepted: 11/25/2018] [Indexed: 11/27/2022]
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Lycium barbarum polysaccharides grafted with doxorubicin: An efficient pH-responsive anticancer drug delivery system. Int J Biol Macromol 2019; 121:964-970. [DOI: 10.1016/j.ijbiomac.2018.10.103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 09/28/2018] [Accepted: 10/14/2018] [Indexed: 12/19/2022]
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