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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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2
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Cheng Y, Wei S, Guo R, Tan L, Su C, Wu X, Wang H, Feng C, Xu L, Geng X, Meng J, Chang M. Polysaccharide from Clitocybe squamulosa: Gel-forming properties and its compound effect with food thickener. Int J Biol Macromol 2024; 260:129474. [PMID: 38262832 DOI: 10.1016/j.ijbiomac.2024.129474] [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: 10/16/2023] [Revised: 01/01/2024] [Accepted: 01/11/2024] [Indexed: 01/25/2024]
Abstract
To study the gel-forming properties of polysaccharide from the fruiting body of Clitocybe squamulosa (CSFP) and its degradation product (UH-CSFP), the changes in steady-state and dynamic rheological properties of CSFP and UH-CSFP under different conditions (polysaccharide mass fraction, temperature, pH, and salt ion concentration) were studied. Polysaccharides with good gel-forming properties were selected and mixed with common edible thickeners (gelatin, guar gum, and locust bean gum), after which the properties of the composite gel were assessed. The steady-state rheological results showed that CSFP and UH-CSFP were pseudoplastic fluids, their apparent viscosity decreased with increasing temperature, the viscosity was greatest when the pH was 7. The addition of Na+ and Ca2+ could increase the viscosity, and the viscosity of UH-CSFP was lower than that of CSFP at the same mass fraction. The results of dynamic rheology indicated that G´ and G´´ of CSFP and UH-CSFP increased with increasing mass fraction, pH, and ion concentration (0.01 M to 1 M), and G´´ was always smaller than G´ indicating weak gel behavior. The thixotropy-related experimental results showed that the thixotropy ring area of CSFP and UH-CSFP increased with increasing mass fraction, the ring area of CSFP was larger than that of UH-CSFP, and the gel strength of CSFP was greater than that of UH-CSFP. The results of CSFP and three types of edible gels showed that the composite gels were pseudoplastic fluids, and their apparent viscosity was ranked (in descending order) as follows: guar bean gum, locust bean gum, and gelatin. The addition of CSFP improved the gel-forming properties of guar gum but did not significantly improve the gel properties of locust bean gum and gelatin. This study provides a theoretical basis for the selection of processing methods and the application of polysaccharides.
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Affiliation(s)
- 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
| | - Shijie Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Rong Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lirui Tan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Cuixin Su
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyue Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Hanbing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Cuiping Feng
- 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
| | - 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
| | - Junlong Meng
- 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.
| | - Mingchang Chang
- 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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Duan R, Liu Y, Li J, Yan S. Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na + and D-glucono-d-lactone. Int J Biol Macromol 2024; 254:127818. [PMID: 37918602 DOI: 10.1016/j.ijbiomac.2023.127818] [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: 09/06/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
Lotus rhizome residue, a cell wall material produced during the production of lotus rhizome starch, has long been underutilized. This study aims to extract pectin-rich polysaccharides from the cell wall of lotus rhizome and investigate their gelation mechanism in order to improve their industrial applicability. The results indicated that both CP and MP (pectin extracted from crisp and mealy lotus rhizome) exhibited a highly linear low methoxyl pectin structure, with the primary linkage mode being →4)-GalpA-(1→. The pectin chains in MP were found to be more flexible than those in CP. Then the impact of Na+, D-glucono-d-lactone (GDL), urea, sodium dodecyl sulfate (SDS), either individually or in combination, on the rheological characteristics of gels was evaluated. The results indicated that gels induced by GDL exhibited favorable thermoreversible properties, whereas the thermoreversibility of Na+-induced gels is poor. In addition to hydrogen bonding and ionic interactions, hydrophobic interactions also play a significant role in the formation of pectin gels. This study offers theoretical guidance and methodologies to improve the utilization rate of lotus rhizome starch processing by-products, while also provides novel insights into the correlation between LMP structure and gelation mechanism.
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Affiliation(s)
- Ruibing Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic Vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China.
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He G, Yan J, Liang L, Liu W, Chen S, Chen P. Characterization and biological activities of polysaccharides extracted from Auricularia auricula with different extraction methods. Prep Biochem Biotechnol 2023:1-13. [PMID: 38149618 DOI: 10.1080/10826068.2023.2297689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2023]
Abstract
Polysaccharides derived from Auricularia auricula exhibit diverse biological activities and hold significant potential for commercial utilization as functional food ingredients. In this investigation, polysaccharides from A. auricula were obtained using six extraction techniques (ammonium oxalate solution extraction, sodium hydroxide solution extraction, hot water extraction, pectinase and cellulase-assisted extraction, ultrasonic-assisted extraction, and microwave-assisted extraction). Subsequently, a comprehensive comparison was conducted to evaluate their physicochemical properties and biological functionalities. The ammonium oxalate solution extraction method yielded a higher extraction rate (11.76%) and polysaccharide content (84.12%), as well as a higher uronic acid content (10.13%). Although the six Auricularia polysaccharides had different molecular weight distributions, monosaccharide molar ratios, similar monosaccharide compositions, and characteristic functional groups of polysaccharides, they exhibited different surface morphology. In vitro assays showed that polysaccharides extracted by ammonium oxalate solution possessed good scavenging ability against DPPH free radical, hydroxyl free radical and superoxide anion free radical as well as reduction power of iron ion. At the same time, both polysaccharides extracted by ammonium oxalate solution and sodium hydroxide solution promoted NO production in mouse macrophages along with the secretion of cytokines TNF-α, IL-1β, and IL-6. These results indicated significant differences in the structure and characteristics among Auricularia polysaccharides prepared by various extraction methods, which may be related to the variety or origin of A. auricula; furthermore, their bioactivities varied accordingly in vitro assays where the ammonium oxalate solution extraction method was found more beneficial for obtaining high-quality bioactive Auricularia polysaccharides.
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Affiliation(s)
- Gang He
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
| | - Jun Yan
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
| | - Li Liang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
| | - Wei Liu
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
| | - Sizhu Chen
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
| | - Peng Chen
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, China
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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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Li W, Fang K, Yuan H, Li D, Li H, Chen Y, Luo X, Zhang L, Ye X. Acid-induced Poria cocos alkali-soluble polysaccharide hydrogel: Gelation behaviour, characteristics, and potential application in drug delivery. Int J Biol Macromol 2023; 242:124383. [PMID: 37030457 DOI: 10.1016/j.ijbiomac.2023.124383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/01/2023] [Accepted: 04/05/2023] [Indexed: 04/09/2023]
Abstract
Poria cocos alkali-soluble polysaccharide (PCAP), a water-insoluble β-glucan, is the main component of the total dried sclerotia of Poria cocos. However, its gelation behaviour and properties have yet to be comprehensively studied. In this study, an acid-induced physical hydrogel based on natural PCAP is fabricated. The acid-induced gelation in PCAP is explored with respect to the pH and polysaccharide concentration. PCAP hydrogels are formed in the pH range of 0.3-10.5, and the lowest gelation concentration is 0.4 wt%. Furthermore, dynamic rheological, fluorescence, and cyclic voltammetry measurements are performed to elucidate the gelation mechanism. The results reveal that hydrogen bonds and hydrophobic interactions play a dominant role in gel formation. Subsequently, the properties of the PCAP hydrogels are investigated using rheological measurements, scanning electron microscopy, gravimetric analysis, free radical scavenging, MTT assays, and enzyme-linked immunosorbent assays. The PCAP hydrogels exhibit a porous network structure and cytocompatibility, in addition to good viscoelastic, thixotropic, water-holding, swelling, antioxidant, and anti-inflammatory activities. Furthermore, using rhein as a model drug for encapsulation, it is demonstrated that its cumulative release behaviour from the PCAP hydrogel is pH dependent. These results indicate the potential of PCAP hydrogels for application in biological medicine and drug delivery.
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Affiliation(s)
- Wan Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China; Key Laboratory of Traditional Chinese Medicine Resource and Chemistry of Traditional Chinese Medicine in Hubei Province, College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China.
| | - Kexin Fang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Hao Yuan
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Dongru Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Haochen Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Yin Chen
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Xinyao Luo
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Lian Zhang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Xiaochuan Ye
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China; Key Laboratory of Traditional Chinese Medicine Resource and Chemistry of Traditional Chinese Medicine in Hubei Province, College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China.
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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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Yang Z, Zeng Y, Hu Y, Zhou T, Li J, He L, Zhang W, Zeng X, Fan J. Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body. Food Chem X 2023; 17:100570. [PMID: 36845476 PMCID: PMC9945431 DOI: 10.1016/j.fochx.2023.100570] [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: 10/06/2022] [Revised: 12/16/2022] [Accepted: 01/06/2023] [Indexed: 01/08/2023] Open
Abstract
The antioxidant activity of Auricularia polytricha is associated tightly with its polysaccharide concentration, molar mass and architecture. This study aims to explore the differences in structural and physicochemical traits and oxidation resistances between the polysaccharides from fruit body (ABPs) and mycelial (IAPs) of Auricularia polytricha. The results showed that ABPs and IAPs were constituted by glucose, glucuronic acid, galactose and mannose. However, the molecular weight distribution of IAPs (3.22 × 104 Da (52.73%) and 1.95 × 106 Da (24.71%)) was wider than that of ABPs (5.4 × 106 Da (95.77%)). The shear-thinning performance and viscoelastic behavior of both IAPs and ABPs are representative. IAPs are scattered in sheets, with folds and holes, and have a triple helix structure. ABPs are compact in structure and clear in texture. The main functional groups and thermal stability of both polysaccharides were similar. Concerning the in-vitro oxidation resistance, both of the studied polysaccharides exhibited the potent potential to scavenge hydroxyl radicals (IC50 = 3.37 ± 0.32 and 6.56 ± 0.54 mg/mL, respectively) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (IC50 = 0.89 ± 0.22 and 1.48 ± 0.63 mg/mL, respectively), as well as the moderate reduction power. In addition, IAPs and ABPs were both completely undigested in simulated contexts of saliva, small intestine and stomach, and the two polysaccharide types maintained high DPPH and hydroxyl radical scavenging activities. DDPH scavenging rate during digestion was positively correlated with uronic acid content. To conclude, this study suggests the potential of IAPs as an equivalent alternative to ABPs.
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Affiliation(s)
- Zhengbin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Yongde Zeng
- Guizhou Industrial Technology Research Institute of Rare Edible and Medicinal Fungi Co., Ltd, Guiyang 550025, China
| | - Yuedan Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Tingting Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Lapin He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Industrial Technology Research Institute of Rare Edible and Medicinal Fungi Co., Ltd, Guiyang 550025, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China,Corresponding authors at: School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
| | - Jin Fan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China,Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China,Corresponding authors at: School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
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Zhu H, Xu L, Wang J, Zhang Z, Xu X, Yang K, Sun P, Liao X, Cai M. Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108311] [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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10
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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: 5] [Impact Index Per Article: 2.5] [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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Wang H, Ke L, Ding Y, Rao P, Xu T, Han H, Zhou J, Ding W, Shang X. Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107079] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Wang H, Han H, Rao P, Ke L, Zhou J, Ding W, Shang X. Preparation and characterization of Goji berry edible gel from its boiling water extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Huan Han
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Jianwu Zhou
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Wei Ding
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Xiaoya Shang
- Beijing Key Laboratory of Bioactive Substance and Functional Foods Beijing Union University Beijing China
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13
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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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14
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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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15
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Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106289] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Iqbal S, Shah MA, Rasul A, Saadullah M, Tabassum S, Ali S, Zafar M, Muhammad H, Uddin MS, Batiha GES, Vargas-De-La-Cruz C. Radioprotective Potential of Nutraceuticals and their Underlying Mechanism of Action. Anticancer Agents Med Chem 2021; 22:40-52. [PMID: 33622231 DOI: 10.2174/1871520621666210223101246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 11/22/2022]
Abstract
Radiations are an efficient treatment modality in cancer therapy. Besides the treatment effects of radiations, the ionizing radiations interact with biological systems and generate reactive oxygen species that interfere with the normal cellular process. Previous investigations of synthetic radioprotectors have shown less effectiveness, mainly owing to some limiting effects. The nutraceuticals act as efficient radioprotectors to protect the tissues from the deleterious effects of radiation. The main radioprotection mechanism of nutraceuticals is the scavenging of free radicals while other strategies are involved modulation of signaling transduction of pathways like MAPK (JNK, ERK1/2, ERK5, and P38), NF-kB, cytokines, and their protein regulatory genes expression. The current review is focused on the radioprotective effects of nutraceuticals including vitamin E, -C, organosulphur compounds, phenylpropanoids, and polysaccharides. These natural entities protect against radiation-induced DNA damage. The review mainly entails the antioxidant perspective and mechanism of action of their radioprotective activities on a molecular level, DNA repair pathway, anti-inflammation, immunomodulatory effects, the effect on cellular signaling pathways, and regeneration of hematopoietic cells.
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Affiliation(s)
- Shabnoor Iqbal
- Department of Zoology, Faculty of Life Sciences, Government College University Faisalabad. Pakistan
| | - Muhammad A Shah
- Department of Pharmacognosy, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad. Pakistan
| | - Azhar Rasul
- Department of Zoology, Faculty of Life Sciences, Government College University Faisalabad. Pakistan
| | - Malik Saadullah
- Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad. Pakistan
| | - Sobia Tabassum
- Department of Biological Sciences, International Islamic University, Islamabad. Pakistan
| | - Shujat Ali
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013. China
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad. Pakistan
| | - Haji Muhammad
- Department of Chemistry, Federal Urdu University of Arts, Science & Technology, Karachi. Pakistan
| | - Md Sahab Uddin
- Department of Pharmacy, Southeast University, Dhaka. Pakistan
| | - Gaber El-Saber Batiha
- Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, AlBeheira. Egypt
| | - Celia Vargas-De-La-Cruz
- Faculty of Pharmacy and Biochemistry, Academic Department of Pharmacology, Bromatology and Toxicology, Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria (CLEIBA), Universidad Nacional Mayor de San Marcos, Lima15001. Peru
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17
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Liu E, Ji Y, Zhang F, Liu B, Meng X. Review on Auricularia auricula-judae as a Functional Food: Growth, Chemical Composition, and Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1739-1750. [PMID: 33543932 DOI: 10.1021/acs.jafc.0c05934] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Although the application of Auricularia auricula-judae (AAJ) for health purposes has a long tradition in Asia, there is a lack of research on the functional nutrition of AAJ; the current research focused on polysaccharides has been too unitary compared to other mushrooms in recent years. Identification, extraction, and large-scale production of biologically active substances have emerged as critical determinants that determine AAJ becoming a functional food. AAJ is being treated in a restrained manner, despite having significant potential as a drug or a source of pure bioactive substances. Functional ingredients of mushrooms and AAJ have emerged as a new impetus for researchers interested in developing functional foods. This review presents an overview of current studies relevant to nutrition and the application of AAJ. The physiological conditions of AAJ and the corresponding functional ingredients beneficial to human health are reviewed to better understand the function and mechanisms of different nutrient contents. Relevant methods for evaluating the efficiency of extraction are also summarized. Finally, current limitations and the future scope for functional ingredients of AAJ are identified and discussed.
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Affiliation(s)
- Enchao Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Yuan Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People's Republic of China
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18
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Dong Y, Huang Z, Niu L, Xiao J. Influence of
kappa
‐carrageenan on the gel properties of
auricularia auricular‐judae
during freeze–thaw cycles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yue Dong
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Zhanwang Huang
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Liya Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
| | - Jianhui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding Ministry of Education Jiangxi Agricultural University Nanchang330045China
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19
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Wang S, Shao G, Yang J, Liu J, Wang J, Zhao H, Yang L, Liu H, Zhu D, Li Y, Jiang L. The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release. Food Chem 2020; 313:126095. [PMID: 31923873 DOI: 10.1016/j.foodchem.2019.126095] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 12/09/2019] [Accepted: 12/21/2019] [Indexed: 12/11/2022]
Abstract
Core-shell hydrogel beads were successfully produced from soybean hull polysaccharides (SHP). Using electron microscopy, the beads were found to be spherical with smooth surfaces and have tight gel network internal structures. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction were used to investigate the interaction between soy isoflavone and SHP in the gel beads mesh-like structure. Furthermore, the encapsulation efficiency and loading capacity of gel beads for soy isoflavone are 66.90% and 4.67%, respectively, and have the ability of pH-responsive release in vitro. Through the mathematical model of kinetics, we found that the release of soy isoflavone from gel beads showed Fickian diffusion in release media (pH 2.0 and 7.4), but showed non-Fickian diffusion at pH 4.0 and 6.8. This polymer can be extended to prepare more versatile delivery and controlled release system, appealing for food, pharmaceutical, biomedicine and cosmetics applications.
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Affiliation(s)
- Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science, Northeast Agricultural University, Harbin 150000, China
| | - Guoqiang Shao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jinjie Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hekai Zhao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150000, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150000, China
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20
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Wang W, Xue C, Mao X. Radioprotective effects and mechanisms of animal, plant and microbial polysaccharides. Int J Biol Macromol 2020; 153:373-384. [PMID: 32087223 DOI: 10.1016/j.ijbiomac.2020.02.203] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/14/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022]
Abstract
Ionizing radiation is increasingly used to successfully diagnose many human health problems, but ionizing radiation may cause damage to organs/tissues in the living organisms such as the spleen, liver, skin, and brain. Many radiation protective agents have been discovered, with the deepening of radiation research. Unfortunately, these protective agents have many side effects, which cause drug resistance, nausea, vomiting, osteoporosis, etc. The polysaccharides extracted from natural sources are widely available and low in toxicity. In vivo and in vitro experiments have demonstrated that polysaccharides have anti-radiation activity through anti-oxidation, immune regulation, protection of hematopoietic system and protection against DNA damage. Recently, some studies have shown that polysaccharides were resistant to radiation. In the review, the anti-radiation activities of polysaccharides from different sources are summarized, and the anti-radiation mechanisms are discussed as well. It can be used to develop more effective anti-radiation management drugs.
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Affiliation(s)
- Wenjie Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266200, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266200, China.
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21
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Chromatography and mass spectrometry-based approaches for perception of polysaccharides in wild and cultured fruit bodies of Auricularia auricular-judae. Int J Biol Macromol 2019; 137:1232-1244. [DOI: 10.1016/j.ijbiomac.2019.06.176] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 06/16/2019] [Accepted: 06/24/2019] [Indexed: 01/24/2023]
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22
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Wang W, Shen M, Jiang L, Song Q, Liu S, Xie M, Xie J. Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Ji YH, Liao AM, Huang JH, Thakur K, Li XL, Hu F, Wei ZJ. The rheological properties and emulsifying behavior of polysaccharides sequentially extracted from Amana edulis. Int J Biol Macromol 2019; 137:160-168. [DOI: 10.1016/j.ijbiomac.2019.06.202] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 06/03/2019] [Accepted: 06/25/2019] [Indexed: 01/06/2023]
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24
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Wang S, Zhao L, Li Q, Liu C, Han J, Zhu L, Zhu D, He Y, Liu H. Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Wang W, Jiang L, Ren Y, Shen M, Xie J. Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions. Carbohydr Polym 2019; 212:270-276. [DOI: 10.1016/j.carbpol.2019.02.059] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 02/14/2019] [Accepted: 02/16/2019] [Indexed: 11/24/2022]
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26
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Zhou R, Kang YH. Synergistic interaction of Auricularia auricula- judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility. Food Sci Biotechnol 2018; 27:1579-1588. [PMID: 30483421 PMCID: PMC6233405 DOI: 10.1007/s10068-018-0419-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/06/2018] [Accepted: 06/11/2018] [Indexed: 11/30/2022] Open
Abstract
Thermal stable polysaccharides from Auricularia auricula-judae (AP) have unique molecularstructures and multiple bioactivities. The effects of AP on the physicochemical properties and in vitro starch digestibility of yam starch (YS) were studied. The addition of AP induced a significant increase in the swelling power, solubility, mean volume diameter and adhesiveness as well as a dramatic decrease in the hardness and gumminess (p < 0.05). AP showed a strong suppressive effect on in vitro starch digestibility. Higher modulus (G', G″) and stiffness parameters (Aα), and lower order of relaxation function (α), were observed in oscillatory rheological measurements, indicating that the gels were more elastic-like and had higher pseudoplasticity in the presence of AP. Furthermore, AP remarkably decreased the syneresis and storage modulus (G'), and also retarded the retrogradation process of YS gel at 4°C, revealing a synergistic interaction between AP and YS, which could also be demonstrated by scanning electron microscopy.
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Affiliation(s)
- Rui Zhou
- College of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, 163319 China
- Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
| | - Yoon-Han Kang
- Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
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27
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Duan M, Shang H, Chen S, Li R, Wu H. Physicochemical properties and activities of comfrey polysaccharides extracted by different techniques. Int J Biol Macromol 2018; 115:876-882. [PMID: 29727640 DOI: 10.1016/j.ijbiomac.2018.04.188] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 03/31/2018] [Accepted: 04/30/2018] [Indexed: 12/11/2022]
Abstract
The effects of extraction techniques on the physicochemical properties, antioxidant activity and antihyperglycemic activity of comfrey polysaccharides (CPs) were evaluated. Four techniques were used to extract CPs: hot water extraction (HW), ultrasonic-assisted extraction (UA), enzyme-assisted extraction (EA) and enzyme-ultrasonic-assisted extraction (EUA). Experimental results indicated that CPs extracted by the UA (UA-CPs) and EUA methods (EUA-CPs) had higher extraction yields. The four CPs showed the same monosaccharide composition but a significant difference in monosaccharide content. CPs showed antioxidant activities and antihyperglycemic activities in a concentration-dependent manner. UA-CPs exhibited better antioxidant capacity, which might have been related to its smaller molecular weight and higher uronic acid content. In addition, UA-CPs showed notable α-glucosidase inhibition activity. These results suggested that ultrasonic-assisted extraction technology was more beneficial to enhance the extraction yields of the polysaccharides, and obtain higher bioactive polysaccharides from comfrey.
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Affiliation(s)
- Mengying Duan
- College of Animal Science and Technology, Jilin Agricultural University, Jilin, Changchun 130118, PR China
| | - Hongmei Shang
- College of Animal Science and Technology, Jilin Agricultural University, Jilin, Changchun 130118, PR China; Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Jilin Agricultural University, Jilin, Changchun 130118, PR China.
| | - Shilun Chen
- College of Animal Science and Technology, Jilin Agricultural University, Jilin, Changchun 130118, PR China
| | - Ran Li
- College of Animal Science and Technology, Jilin Agricultural University, Jilin, Changchun 130118, PR China
| | - Hongxin Wu
- Grassland Research Institute of CAAS, Neimenggu, Hohhot 010010, PR China
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