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Song P, Huang Y, Li J, Shan S, Zhou Z, Cao H, Zhao C. The influence of processing technologies on the biological activity of carbohydrates in food. Food Chem X 2024; 23:101590. [PMID: 39036475 PMCID: PMC11260335 DOI: 10.1016/j.fochx.2024.101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.
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Affiliation(s)
- Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
| | - Yajun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingru Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuo Shan
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Zhengsong Zhou
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
- Shandong Aocter Biotechnology Co., Ltd, Liaocheng 252000, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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2
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Gao W, Liu J, Zhang P, Zeng XA, Han Z, Teng Y. Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis. Int J Biol Macromol 2024; 278:134469. [PMID: 39102911 DOI: 10.1016/j.ijbiomac.2024.134469] [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: 11/21/2023] [Revised: 07/17/2024] [Accepted: 08/02/2024] [Indexed: 08/07/2024]
Abstract
In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP. The physiochemical, molecular structural and functional properties of the three pectins were determined. The results showed that PEP had excellent physiochemical properties, with the highest yield (12.08 %), total sugar (80.17 %) and total phenol content (38.20 %). The monosaccharide composition and FT-IR analysis indicated that the three pectins were similar. The molecular weights of PEP, EPP and SP were 51.13, 88.51 and 40.00 kDa, respectively. PEP showed the best gel properties, emulsification stability and antioxidant capacity among the three products, due to its high galacturonic acid and total phenol content, appropriate protein and low molecular weight. The mechanism of PEF-assisted cellulase hydrolysis of pomelo peel was also revealed by SEM analysis. These results suggested that PEF pretreatment was the best method, which not only improved the efficiency of enzymatic extraction, but also reduced resource waste and increased financial benefits.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Jiajing Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Peilin Zhang
- Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongxin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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3
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Gao J, Zhang M, Zhang L, Wang N, Zhao Y, Ren D, Yang X. Dietary Pectin from Premna microphylla Turcz Leaves Prevents Obesity by Regulating Gut Microbiota and Lipid Metabolism in Mice Fed High-Fat Diet. Foods 2024; 13:2248. [PMID: 39063332 PMCID: PMC11275460 DOI: 10.3390/foods13142248] [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: 05/27/2024] [Revised: 06/27/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
The present study was designed to investigate the protective effects of pectin extracted from Premna microphylla Turcz leaves (PTP) against high-fat-diet (HFD)-induced lipid metabolism disorders and gut microbiota dysbiosis in obese mice. PTP was made using the acid extraction method, and it was found to be an acidic pectin that had relative mole percentages of 32.1%, 29.2%, and 26.2% for galacturonic acid, arabinose, and galactose, respectively. The administration of PTP in C57BL/6J mice inhibited the HFD-induced abnormal weight gain, visceral obesity, and dyslipidemia, and also improved insulin sensitivity, as revealed by the improved insulin tolerance and the decreased glucose levels during an insulin sensitivity test. These effects were linked to increased energy expenditure, as demonstrated by the upregulation of thermogenesis-related protein UCP1 expression in the brown adipose tissue (BAT) of PTP-treated mice. 16S rRNA gene sequencing revealed that PTP dramatically improved the HFD-induced gut dysbiosis by lowering the ratio of Firmicutes to Bacteroidetes and the quantity of potentially harmful bacteria. These findings may provide a theoretical basis for us to understand the functions and usages of PTP in alleviating obesity.
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Affiliation(s)
- Jiaobei Gao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.G.); (D.R.)
| | - Mengxue Zhang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi’an 710119, China; (M.Z.); (L.Z.); (N.W.); (Y.Z.)
| | - Li Zhang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi’an 710119, China; (M.Z.); (L.Z.); (N.W.); (Y.Z.)
| | - Nan Wang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi’an 710119, China; (M.Z.); (L.Z.); (N.W.); (Y.Z.)
| | - Yan Zhao
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry, College of Life Sciences, Shaanxi Normal University, Xi’an 710119, China; (M.Z.); (L.Z.); (N.W.); (Y.Z.)
| | - Daoyuan Ren
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.G.); (D.R.)
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (J.G.); (D.R.)
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4
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Seyidoglu N, Karakçı D, Bakır B, Yıkmış S. Hawthorn Vinegar in Health with a Focus on Immune Responses. Nutrients 2024; 16:1868. [PMID: 38931223 PMCID: PMC11206889 DOI: 10.3390/nu16121868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/05/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
BACKGROUND The hawthorn fruit is an interesting medicinal plant that has several biological features, especially related to anti-inflammatory, antioxidant and immune-modulating actions, and boosting general health. In this study, we aimed to clarify the immunological effects of hawthorn vinegar on immunity and general health. We also focused on three different production processes to improve the antioxidant activity of hawthorn vinegar (2) Methods: In the study, besides the traditional production of hawthorn vinegar (N), thermal pasteurization (P) and ultrasound (U) techniques were applied to vinegars. A total of 56 female adult Wistar albino rats were randomly allocated into seven groups; Control, N0.5 (regular vinegar; 0.5 mL/kgbw), N1 (regular vinegar; 1 mL/kgbw), P0.5 (pasteurized vinegar; 0.5 mL/kgbw), P1 (pasteurized vinegar; 1 mL/kgbw), U0.5 (ultrasound treated vinegar; 0.5 mL/kgbw), and U1 (ultrasound treated vinegar; 1 mL/kgbw). Vinegars were administered by oral gavage daily. The average weight gains, body mass index, and blood hematological parameters were measured, and the Neutrophil Lymphocyte ratio was calculated. The plasma IL-1β and TNF-α values, and MDA, IL-1β and TNF-α values of intestinal tissue, were determined. Also, the streptavidin-biotin-peroxidase complex method was applied to determine the expressions of TNF-α and IL-1β in duodenum. (3) Results: There was a decreasing tendency in the average weight gains in all vinegar groups compared to the control group. In addition, there was an increase in NL ratio in all vinegar groups, although not significant. There were no statistical differences among all vinegar groups, although decreases were observed in plasma IL-1β. Also, the plasma TNF-α values showed slight increases in high-dose-of-vinegar groups (N1, P1 and U1), although not significant. In addition, the intestinal tissue IL-1β value tended to increase in groups N0.5, N1 and P0.5, while it tended to decrease in P1, U0.5 and U1. On the other hand, there were slight increases in the TNF-α values of intestinal tissue in all groups compared to control, although these were not significant. Furthermore, the intensive expressions of TNF-α and IL-1β were determined in groups U0.5 and U1. (4) Conclusions: The results suggest that either high doses or ultrasound applications of hawthorn vinegar have positive effects on intestinal health, boosting immunity and general health.
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Affiliation(s)
- Nilay Seyidoglu
- Department of Physiology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Deniz Karakçı
- Department of Biochemistry, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye;
| | - Buket Bakır
- Department of Histology and Embryology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye;
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
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Wu ZW, Peng XR, Liu XC, Wen L, Tao XY, Al-Romaima A, Wu MY, Qiu MH. The structures of two polysaccharides from Lepidium meyenii and their immunomodulatory effects via activating NF-κB signaling pathway. Int J Biol Macromol 2024; 269:131761. [PMID: 38663705 DOI: 10.1016/j.ijbiomac.2024.131761] [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: 12/25/2023] [Revised: 04/12/2024] [Accepted: 04/20/2024] [Indexed: 05/09/2024]
Abstract
Lepidium meyenii Walp., also known as the "Peruvian national treasure", is a popular functional food in the daily lives of Peruvian people due to its bioactive with main polysaccharides. However, studies on polysaccharides isolated from Lepidium meyenii were few. Two new highly heterogeneous polysaccharides, MCP-1a and MCP-2b, were isolated and purified from the tuber of Lepidium meyenii. The structure characterization revealed that MCP-1a primarily consisted of D-Glc and had a molecular weight of 6.6 kDa. Its backbone was composed of 1,4,6-α-D-Glc, while branches feature T-α-L-Ara, 1,5-α-L-Ara, and T-α-D-Glc attached to the O-6 positions. MCP-2b was a rare arabinogalactan with a molecular weight of 49.4 kDa. Interestingly, the backbone of MCP-2b was composed of 1,6-β-D-Gal, 1,3,6-β-D-Gal with a few 1,3-β-D-GlcpA-4-OMe units inserted. Side chains of MCP-2b were mainly composed of 1,3-β-D-Gal, T-β-D-Gal, T-α-L-Ara, 1,5-α-L-Ara, with trace amounts of 1,4-β-D-Glc and T-β-D-Glc. The bioactivity assay results revealed that MCP-1a and MCP-2b increased the release of NO, IL-1β, TNF-α, and IL-6 from RAW 264.7 cells at concentrations ranging from 50 μg/mL to 400 μg/mL. Furthermore, MCP-1a and MCP-2b could promote the expression of key transcription factors (IκB-α, p-IκB-α, p65, and p-p65) in the NF-κB pathway, indicating that MCP-1a and MCP-2b had potential immunomodulatory activities.
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Affiliation(s)
- Zhou-Wei Wu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xing-Rong Peng
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xiao-Cui Liu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Luan Wen
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xin-Yu Tao
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Abdulbaset Al-Romaima
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Ming-Yi Wu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Ming-Hua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China.
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6
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Ionin VA, Malyar YN, Borovkova VS, Zimonin DV, Gulieva RM, Fetisova OY. Inherited Structure Properties of Larch Arabinogalactan Affected via the TEMPO/NaBr/NaOCl Oxidative System. Polymers (Basel) 2024; 16:1458. [PMID: 38891405 PMCID: PMC11175108 DOI: 10.3390/polym16111458] [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: 04/25/2024] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 06/21/2024] Open
Abstract
Arabinogalactan (AG), extracted from larch wood, is a β-1,3-galactan backbone and β-1,6-galactan side chains with attached α-1-arabinofuranosyl and β-1-arabinopyranosyl residues. Although the structural characteristics of arabinogalactan II type have already been studied, its functionalization using 2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPO) oxidation remains a promising avenue. In this study, the oxidation of AG, a neutral polysaccharide, was carried out using the TEMPO/NaBr/NaOCl system, resulting in polyuronides with improved functional properties. The oxidation of AG was controlled by analyzing portions of the reaction mixture using spectrophotometric and titration methods. To determine the effect of the TEMPO/NaBr/NaOCl system, air-dried samples of native and oxidized AG were studied by Fourier-transform infrared (FTIR) and nuclear magnetic resonance (NMR) spectroscopy, as well as by gel permeation chromatography. Compounds that model free (1,1-diphenyl-2-picrylhydrazyl (DPPH)) and hydroxyl radicals (iron(II) sulfate, hydrogen peroxide, and salicylic acid) were used to study the antioxidant properties. It was found that, in oxidized forms of AG, the content of carboxyl groups increases by 0.61 mmol compared to native AG. The transformation of oxidized AG into the H+ form using a strong acid cation exchanger leads to an increase in the number of active carboxyl groups to 0.76 mmol. Using FTIR spectroscopy, characteristic absorption bands (1742, 1639, and 1403 cm-1) were established, indicating the occurrence of oxidative processes with a subsequent reduction in the carboxyl group. The functionality of AG was also confirmed by gel permeation chromatography (GPC), which is reflected in an increase in molecular weights (up to 15,700 g/mol). A study of the antioxidant properties of the oxidized and protonated forms of AG show that the obtained antioxidant activity (AOA) values are generally characteristic of polyuronic acids. Therefore, the TEMPO oxidation of AG and other neutral polysaccharides can be considered a promising approach for obtaining compounds with the necessary controlled characteristics.
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Affiliation(s)
- Vladislav A. Ionin
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
- School of Non-Ferrous Metals and Material Science, Siberian Federal University, Pr. Svobodny 79, Krasnoyarsk 660041, Russia
| | - Yuriy N. Malyar
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
- School of Non-Ferrous Metals and Material Science, Siberian Federal University, Pr. Svobodny 79, Krasnoyarsk 660041, Russia
| | - Valentina S. Borovkova
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
- School of Non-Ferrous Metals and Material Science, Siberian Federal University, Pr. Svobodny 79, Krasnoyarsk 660041, Russia
| | - Dmitriy V. Zimonin
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
- School of Non-Ferrous Metals and Material Science, Siberian Federal University, Pr. Svobodny 79, Krasnoyarsk 660041, Russia
| | - Roksana M. Gulieva
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
- School of Non-Ferrous Metals and Material Science, Siberian Federal University, Pr. Svobodny 79, Krasnoyarsk 660041, Russia
| | - Olga Yu. Fetisova
- Institute of Chemistry and Chemical Technology, Krasnoyarsk Science Center, Siberian Branch Russian Academy of Sciences, Akademgorodok 50/24, Krasnoyarsk 660036, Russia; (V.A.I.); (V.S.B.); (D.V.Z.); (R.M.G.); (O.Y.F.)
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Zhu Y, Wang H, Zhang T, Zhang X, Zhu C. Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation. Int J Biol Macromol 2024; 267:131278. [PMID: 38582459 DOI: 10.1016/j.ijbiomac.2024.131278] [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: 09/08/2023] [Revised: 02/18/2024] [Accepted: 03/29/2024] [Indexed: 04/08/2024]
Abstract
Four modified hawthorn pectin fractions (MHPs), named MHP-30, MHP-50, MHP-70 and MHP-90, were obtained by ultrasonic-assisted pectin methyl esterase modification and gradient ethanol precipitation. The results indicated that all four MHPs were composed of galacturonic acid, galactose, xylose, arabinose, glucose and mannose in different proportions. With the increase of the ethanol concentration, the molecular weight, esterification degree and galacturonic acid content of MHPs all decreased, whereas the arabinose content and branching degree increased. The structural characterization from XRD, SEM, and FT-IR showed that four MHPs exhibited amorphous structure, similar functional groups, diverse surface morphologies. Besides, in vitro antioxidant assays confirmed that MHP-70 and MHP-90 exhibited stronger total antioxidant activities than MHP-30 and MHP-50. The results of simulated saliva-gastrointestinal digestion showed that the molecular weight of MHP-70 and MHP-90 remained stable, yielded small amounts of reducing sugars, and were resistant to digestion in the human upper digestive tract. Overall, MHP-70 and MHP-90 shown great potential as novel natural antioxidants, which are expected to be good carbon sources for the utilization of intestinal microorganisms.
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Affiliation(s)
- Yiwei Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Haoyu Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Ting Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Xiaoyan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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8
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Li H, Li Z, Wang P, Liu Z, An L, Zhang X, Xie Z, Wang Y, Li X, Gao W. Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves. Int J Biol Macromol 2024; 266:131164. [PMID: 38547940 DOI: 10.1016/j.ijbiomac.2024.131164] [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: 11/27/2023] [Revised: 02/02/2024] [Accepted: 03/25/2024] [Indexed: 04/06/2024]
Abstract
The biological potency of pectin is intricately intertwined with its intricate molecular architecture. The fine structure of pectin is influenced by the extraction method, while the specific impact of these methods on the fine structure and the affected attributes thereof remains enigmatic. This study delves into the profound analysis of eight distinct extraction methods influence on the structure and biological activity of citrus peel pectin. The findings demonstrate that citric acid ultrasound-assisted microwave extraction yields pectin (PectinCA-US/MV) with higher viscosity and a dense, rigid chain. Pectin extracted with acetic acid ultrasound (PectinAA-US) and citric acid ultrasound (PectinCA-US) exhibits elevated galacturonic acid (GalA) levels and reduced D-galactose (Gal) content, enhancing antioxidant activity. Eight pectin-chitosan (CS) hydrogels, especially PectinCA-US/MV-CS, demonstrate commendable thermal stability, rheological properties, self-healing capability, and swelling behavior. This study characterizes citrus peel pectin properties from different extraction methods, laying a foundation for its application in food, pharmaceuticals, and industry.
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Affiliation(s)
- Hongyu Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengwang Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lingzhuo An
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xuemin Zhang
- Key Laboratory of Advanced Chinese Medicine Resources Research Enterprises, Tianjin 300402, China
| | - Zhouyi Xie
- Clinical Medicine of School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingping Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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9
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Lv D, Chen J, Yang C. The Physicochemical Properties and Antioxidant Activities of the Hawthorn Pectin Extracted Using Ultra-High Pressure Assisted Acid Extraction (UPAAE). Foods 2024; 13:983. [PMID: 38611292 PMCID: PMC11012080 DOI: 10.3390/foods13070983] [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: 02/20/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
This study aims to investigate the positive effects of ultra-high pressure assisted acid extraction (UPAAE) on both physicochemical properties and antioxidant activities of hawthorn pectin. The basic indicators, structure characterization, and antioxidant activities were measured, which could indicate the disadvantages and advantages among traditional water extraction (WE), acid extraction (AE), and UPAAE. The results show that the hawthorn pectin of UPAAE has a decrease in esterification degree, protein content, and total polyphenols, but has an increase in total galacturonic acid aldehyde compared to the hawthorn pectin of AE. In the Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) analyses, the hawthorn of UPAAE has typical pectin absorption peaks in the FT-IR spectrum and a distinct layered structure in the SEM surface image. The ion chromatography profiles show that the molar ratio of galacturonic acid to arabinose in the hawthorn pectin of UPAAE increases and 5.50 μg/mg ribose appears compared to the pectin of AE and WE. The high performance gel permeation chromatography (HPGPC) profile indicates that the molecular weight distribution of hawthorn pectin of UPAAE is more concentrated and has the highest molecular weight compared to the pectin of the other two extraction methods. In the vitro antioxidant activity analysis, the pectin of UPAAE exhibits the highest scavenging rate against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (93.70%), which is close to the scavenging rate of vitamin C (96.30%). These findings demonstrated that UPAAE is a more efficient and environmentally friendly method for pectin extraction from hawthorn. It is also an effective way to enhance its antioxidant activity, which has great application prospects in the food industries.
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Affiliation(s)
- Dihu Lv
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (D.L.); (J.C.)
| | - Jianying Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (D.L.); (J.C.)
| | - Chun Yang
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030001, China
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Zhang J, Chen X, Wang Y, Zhan Q, Hu Q, Zhao L. Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network. Int J Biol Macromol 2024; 261:129382. [PMID: 38272430 DOI: 10.1016/j.ijbiomac.2024.129382] [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: 08/08/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The polysaccharide fraction (FVP2) with molecular weight of 1525.09 kDa and intrinsic viscosity of 3.43 dL/g was isolated and purified from Flammulina velutipes (F. velutipes), and the ultrasonic degradation model of FVP2 was established to predict the molecular weight and intrinsic viscosity at the same time based on artificial neural network. FVP2U1 (1149.11 kDa, 1.78 dL/g), FVP2U2 (618.91 kDa, 1.19 dL/g) and FVP2U3 (597.35 kDa, 0.48 dL/g) with different molecular weights or viscosity were produced by this model to explore the effect of ultrasound on the physicochemical properties and antioxidant activity of FVP2. The results showed that ultrasonic treatment did not change the types of characteristic functional groups, monosaccharide composition and glycosidic bond of FVP2, but changed the chemical composition ratio and the degree of polymerization. Under ultrasonic treatment, the intrinsic viscosity of FVP2 still decreased significantly when the molecular weight did not decrease. Compared to other components subjected to ultrasonic degradation, FVP2U1 demonstrated higher molecular weight and viscoelasticity, while exhibiting lower antioxidant activity. In the case of no significant difference in molecular weight and monosaccharide composition, FVP2U3 with lower intrinsic viscosity has stronger hydration ability, higher crystallization index, lower viscoelasticity and stronger antioxidant capacity than FVP2U2.
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Affiliation(s)
- Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yifan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
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11
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Koshy J, Sangeetha D. Recent progress and treatment strategy of pectin polysaccharide based tissue engineering scaffolds in cancer therapy, wound healing and cartilage regeneration. Int J Biol Macromol 2024; 257:128594. [PMID: 38056744 DOI: 10.1016/j.ijbiomac.2023.128594] [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: 08/15/2023] [Revised: 11/12/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
Natural polymers and its mixtures in the form of films, sponges and hydrogels are playing a major role in tissue engineering and regenerative medicine. Hydrogels have been extensively investigated as standalone materials for drug delivery purposes as they enable effective encapsulation and sustained release of drugs. Biopolymers are widely utilised in the fabrication of hydrogels due to their safety, biocompatibility, low toxicity, and regulated breakdown by human enzymes. Among all the biopolymers, polysaccharide-based polymer is well suited to overcome the limitations of traditional wound dressing materials. Pectin is a polysaccharide which can be extracted from different plant sources and is used in various pharmaceutical and biomedical applications including cartilage regeneration. Pectin itself cannot be employed as scaffolds for tissue engineering since it decomposes quickly. This article discusses recent research and developments on pectin polysaccharide, including its types, origins, applications, and potential demands for use in AI-mediated scaffolds. It also covers the materials-design process, strategy for implementation to material selection and fabrication methods for evaluation. Finally, we discuss unmet requirements and current obstacles in the development of optimal materials for wound healing and bone-tissue regeneration, as well as emerging strategies in the field.
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Affiliation(s)
- Jijo Koshy
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - D Sangeetha
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India.
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12
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Liu L, Miao Y, Hu C, Gao L, He W, Chu H, Zhang T, Li C, Guo W. Effect of ultrasonic frequency on the structural and functional properties of pea protein isolation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1431-1440. [PMID: 37800391 DOI: 10.1002/jsfa.13025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/19/2023] [Accepted: 09/30/2023] [Indexed: 10/07/2023]
Abstract
BACKGROUND Pea protein, as a by-product of peas (Pisum sativum L.), is rich in a variety of essential amino acids that can meet the body's protein needs and is a valuable source of protein. Since the function of pea protein is closely related to its structure, pea protein has been subjected to different modifications in recent years to improve its application in food and to develop new products. RESULTS The effects of sonication frequency (primary and secondary time) on pea protein isolate's (PPI's) structural and functional properties were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that different sonication frequencies at the same power (600 W) treatment had no effect on PPI's molecular weight. Fourier-transform infrared spectroscopy revealed that treatment at different sonication frequencies caused secondary structural changes in PPI. The particle size distribution, foaming, stability, surface hydrophobicity, emulsification, and oxidation resistance of PPI were improved after primary and secondary sonication, but secondary sonication was not more effective than primary sonication for an extended period of time. CONCLUSION Overall, ultrasound is able to improve the structural and functional properties of pea proteins within a suitable range. It provides a theoretical basis for elucidating the modification of the structure and function of plant proteins by ultrasound and lays the foundation for the development of plant proteins in food applications as well as development. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Miao
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chengwen Hu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lu Gao
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijia He
- Danisco (China) Co., Ltd, Kunshan, China
| | - Hong Chu
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Tong Zhang
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Northeast Agricultural University, Harbin, China
| | - Wenkui Guo
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Danisco (China) Co., Ltd, Kunshan, China
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13
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Condezo-Hoyos L, Cortés-Avendaño P, Lama-Quispe S, Calizaya-Milla YE, Méndez-Albiñana P, Villamiel M. Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure. ULTRASONICS SONOCHEMISTRY 2024; 102:106743. [PMID: 38150956 PMCID: PMC10765486 DOI: 10.1016/j.ultsonch.2023.106743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/05/2023] [Accepted: 12/20/2023] [Indexed: 12/29/2023]
Abstract
The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I3-), demonstrated that the pulsed ratio (1900 ms on/100 ms off) at the three frequencies was similar to that of continue mode but IFUS1144 kHz produced more acoustic streaming demonstrated by the height liquid measured using image analysis. In presence of Aa, HMP presented higher fragmentation than in its absence. IFUS did not give rise any changes in the main functional groups of the HMP. In general, a reduction in molecular weight was observed, being the presence of Aa the most influencing factor. Regarding monosaccharides, IFUS modified the structure of homogalacturonan and rhamnogalacturonan-I and increased of GalA contents of the HMP in presence of Aa at the above three frequencies. A reducing of the consistency index (k) and increasing of the flow index (n) of HMP were showed by IFUS frequency and Aa addition. The emulsifying activity and stability index were increased for HMP treated by IFUS in continue mode at all frequencies and in presence of Aa. The results presented in this research shown the effectiveness of IFUS as tool to modify pectin into different structures with different functionalities.
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Affiliation(s)
- Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru.
| | - Paola Cortés-Avendaño
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Sebastián Lama-Quispe
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Yaquelin E Calizaya-Milla
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid 28029 Madrid, España
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Fu M, Sun X, Fei C, Li D, Zhang D, Tuo X, Gao S, Han X, Xiu J, Wang J, Li Y. Optimization and characterization of pectin extracted from hawthorn by deep eutectic solvent. Int J Biol Macromol 2024; 256:128688. [PMID: 38092122 DOI: 10.1016/j.ijbiomac.2023.128688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/22/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
In this study, hawthorn pectin was extracted from dried hawthorn with deep eutectic solvent(DES) and compared with the traditional extraction methods such as acid extraction (AE) and ultrasonic-assisted extraction (UAE). Under optimal conditions, with a molar ratio of choline chloride to urea at 1:3, a water content of 30 %, a liquid-to-solid ratio of 30:1 (mL/g), an extraction temperature of 80 °C, an extraction time of 60 min, and a pH of 1, the yield of hawthorn pectin was 4.33 % ± 0.02 %. The measured results were consistent with the prediction. In addition, compared with AE and UAE, the experimental results showed that DES had a higher yield, a lower degree of esterification, and a slightly different monosaccharide composition from other extraction methods. The results of infrared spectroscopy and scanning electron microscopy showed that DES had a fine microstructure and coarser surface, and the main chemical structure of DES didn't change. The rheological analysis showed that DES had lower apparent viscosity than AE and UAE. These results represent a green source for pectin extraction with high pectin yield and good performance. In conclusion, the deep eutectic solvent has good application prospects in extracting hawthorn pectin.
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Affiliation(s)
- Meiling Fu
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Xiaojing Sun
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Congxuan Fei
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Dandan Li
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China.
| | - Di Zhang
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Xiaoqi Tuo
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Shan Gao
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Xue Han
- Agricultural Product Storage and Processing Laboratory, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
| | - Jianhua Xiu
- Hebei Yida Food Group Co., Ltd, Chengde Hebei 067300, China
| | - Jinhua Wang
- Hebei Yida Food Group Co., Ltd, Chengde Hebei 067300, China
| | - Ying Li
- Hebei Yida Food Group Co., Ltd, Chengde Hebei 067300, China
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15
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Thirunavookarasu N, Kumar S, Shetty P, Shanmugam A, Rawson A. Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review. Carbohydr Res 2024; 535:109017. [PMID: 38163393 DOI: 10.1016/j.carres.2023.109017] [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: 10/13/2023] [Revised: 12/18/2023] [Accepted: 12/18/2023] [Indexed: 01/03/2024]
Abstract
Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.
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Affiliation(s)
- Nirmal Thirunavookarasu
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Sumit Kumar
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Prakyath Shetty
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Akalya Shanmugam
- Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Food Processing Business Incubation Centre, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India.
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16
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Cheng L, Yang Q, Li C, Zheng J, Wang Y, Duan B. Preparation, structural characterization, bioactivities, and applications of Crataegus spp. polysaccharides: A review. Int J Biol Macromol 2023; 253:126671. [PMID: 37689285 DOI: 10.1016/j.ijbiomac.2023.126671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/16/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
Crataegus, is a genus within the Rosaceae family. It is recognized as a valuable plant with both medicinal and edible qualities, earning it the epithet of the "nutritious fruit" owing to its abundant bioactive compounds. Polysaccharides are carbohydrate polymers linked by glycosidic bonds, one of the crucial bioactive ingredients of Crataegus spp. Recently, Crataegus spp. polysaccharides (CPs) have garnered considerable attention due to their diverse range of bioactivities, including prebiotic, hypolipidemic, anticancer, antibacterial, antioxidant, and immunobiological properties. Herein, we provide a comprehensive overview of recent research on CPs. The analysis revealed that CPs exhibited a broad molecular weight distribution, ranging from 5.70 Da to 4.76 × 108 Da, and are composed of various monosaccharide constituents such as mannose, rhamnose, and arabinose. Structure-activity relationships demonstrated that the biological function of CPs is closely associated with their molecular weight, galacturonic acid content, and chemical modifications. Additionally, CPs have excellent bioavailability, biocompatibility, and biodegradability, which make them promising candidates for applications in the food, medicine, and cosmetic industries. The article also scrutinized the potential development and future research directions of CPs. Overall, this article provides comprehensive knowledge and underpinnings of CPs for future research and development as therapeutic agents and multifunctional food additives.
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Affiliation(s)
- Lei Cheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Qiuli Yang
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Chaohai Li
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Jiamei Zheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | | | - Baozhong Duan
- College of Pharmaceutical Science, Dali University, Dali 671000, China.
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17
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Yue Y, Wang B, Xi W, Liu X, Tang S, Tan X, Li G, Huang L, Liu Y, Bai J. Modification methods, biological activities and applications of pectin: A review. Int J Biol Macromol 2023; 253:127523. [PMID: 37866576 DOI: 10.1016/j.ijbiomac.2023.127523] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Pectin is a complex and functionally rich natural plant polysaccharide that is widely used in food, medical, and cosmetic industries. It can be modified to improve its properties and expand its applications. Modification methods for natural pectin can be divided into physical, chemical, enzymatic, and compound methods. Different modification methods can result in modified pectins (MPs) exhibiting different physicochemical properties and biological activities. The objectives of this paper were to review the various pectin modification methods explored over the last decade, compare their differences, summarize the impact of different modification methods on the biological activity and physicochemical properties of pectin, and describe the applications of MPs in food and pharmaceutical fields. Finally, suggestions and perspectives for the development of MPs are discussed. This review offers a theoretical reference for the rational and efficient processing of pectin and the expansion of its applications.
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Affiliation(s)
- Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD, Jinan 250000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Ya Liu
- College of Food, Shihezi University, Shihezi 832003, China.
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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18
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Jing Y, Zhang Y, Yan M, Zhang R, Hu B, Sun S, Zhang D, Zheng Y, Wu L. Structural characterization of a heteropolysaccharide from the fruit of Crataegus pinnatifida and its bioactivity on the gut microbiota of immunocompromised mice. Food Chem 2023; 413:135658. [PMID: 36780857 DOI: 10.1016/j.foodchem.2023.135658] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 01/28/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023]
Abstract
Crataegus pinnatifida is a common food in China, Europe and North America. In order to confirm polysaccharide was the material basis for C. pinnatifida to exert immune regulation. A polysaccharide (CPP) with a molecular weight of 13.58 kDa was isolated from C. pinnatifida. The structure of CPP was determined to be a backbone composed of → 3,5)-α-l-Araf-(1→, with two branches consisting of → 4)-α-d-Galp-(1 → and → 5)-α-l-Araf-(1→, with α-l-Araf and α-d-Manp as the terminal unit. CPP (10 ∼ 500 μg/mL) could promote the secretion of nitric oxide, interleukin-2, interleukin-6 and tumor necrosis factor-α in vitro. CPP could significantly restore the body weight of immunosuppressive mice and improve the immune organ index and interleukin-2, interleukin-6, and tumor necrosis factor-α secretion. In addition, CPP increased the abundance of Bacteroidetes and Verrucomicrobia and decreased the abundance of Proteobacteria at the phylum level. So CPP can regulate the gut microbiota and play an important role in immune regulation.
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Affiliation(s)
- Yongshuai Jing
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Yameng Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Meng Yan
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Ruijuan Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Beibei Hu
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Shiguo Sun
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Danshen Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China
| | - Yuguang Zheng
- College of Pharmacy, Hebei University of Chinese Medicine, 3 Xingyuan Road, Shijiazhuang 050200, China.
| | - Lanfang Wu
- College of Pharmacy, Hebei University of Chinese Medicine, 3 Xingyuan Road, Shijiazhuang 050200, China.
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Yan S, Liu X, Wang Y, Yang X, Bai L, Sun L, Zhou Y, Cui S. Structural characterization and antioxidant activity of pectic polysaccharides from Veronica peregrina L. Front Nutr 2023; 10:1217862. [PMID: 37457979 PMCID: PMC10345500 DOI: 10.3389/fnut.2023.1217862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 06/15/2023] [Indexed: 07/18/2023] Open
Abstract
Background Pectins are a class of acidic polysaccharides with complex structures. Different pectin molecules are composed of different domains, which have an important impact on their biological activity. Objective This study aimed to determine the structural features and the antioxidant activities of the pectic polysaccharides isolated from Veronica peregrina L. Methods The polysaccharide was isolated from Veronica peregrina L by water extraction and fractionated by ion exchange chromatography and gel permeation chromatography. The structure features of the pectic polysaccharides were determined by Fourier transforminfrared spectroscopy (FT-IR) and Nuclear magnetic resonance (NMR). The antioxidant activities was evaluated by the DPPH, OH and ABTS radical scavenging ability. Results WVPP-A2b and WVPP-A3b, with molecular weights of 48.7 × 104 and 77.6 × 104 kDa, respectively, contained homogalacturonan (HG), rhamnogalacturonan I (RG-I), and rhamnogalacturonan II (RG-II) domains with a mass ratio of 2.08:2.64:1.00 and 3.87:4.65:1:00, respectively. The RG-I domain contained an arabinogalactan II backbone and arabinans consisting of t-Araf, (1→5)-α-Araf, and (1→3,5)-α-Araf. WVPP-A3b also contained short chains consisting of the [t-Araf-(1→5)-α-Araf-(1→] structural unit. WVPP-A3b showed stronger ability to scavenge DPPH, hydroxyl, and ABTS radicals, which was potentially associated with its high content of galacturonic acid and presence of the HG domain. Conclusion The results provide information for enhancing knowledge of the structureactivity relationship of pectic polysaccharides from V. peregrina and their potential application in the healthcare food field.
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Li Z, Zhang X, Zhu C. Physicochemical properties and Pb 2+ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation. Int J Biol Macromol 2023; 245:125581. [PMID: 37385315 DOI: 10.1016/j.ijbiomac.2023.125581] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 05/27/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023]
Abstract
Three fractions of FHP20, FHP40 and FHP60 were obtained from freeze-dried hawthorn pectin by gradient ethanol precipitation (20-60 %), and their physicochemical properties and adsorption performance on Pb2+ were investigated. It was found that the content of galacturonic acid (GalA) and esterification of FHP fractions gradually reduced with the increase of ethanol concentration. FHP60 had the lowest molecular weight (60.69 × 103 Da), and the composition and proportion of monosaccharides were significantly different. The experimental results of Pb2+ adsorption showed that the adsorption process fitted well with the Langmuir monolayer adsorption and the pseudo-second-order models. Our findings suggested that pectin fractions with good homogeneity of molecular weight and chemical construction can be obtained by gradient ethanol precipitation, and hawthorn pectin could be developed as a potential adsorbent for Pb2+ removal.
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Affiliation(s)
- Zhixin Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Xiaoyan Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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Chen Y, Jiang Y, Wen L, Yang B. Interaction between ultrasound-modified pectin and icaritin. Food Chem 2023; 426:136618. [PMID: 37354572 DOI: 10.1016/j.foodchem.2023.136618] [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: 04/07/2023] [Revised: 04/27/2023] [Accepted: 06/10/2023] [Indexed: 06/26/2023]
Abstract
Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325-399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs.
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Affiliation(s)
- Yipeng Chen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lingrong Wen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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22
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Wang Z, Zhou X, Shu Z, Zheng Y, Hu X, Zhang P, Huang H, Sheng L, Zhang P, Wang Q, Wang X, Li N. Regulation strategy, bioactivity, and physical property of plant and microbial polysaccharides based on molecular weight. Int J Biol Macromol 2023; 244:125360. [PMID: 37321440 DOI: 10.1016/j.ijbiomac.2023.125360] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/17/2023]
Abstract
Structural features affect the bioactivity, physical property, and application of plant and microbial polysaccharides. However, an indistinct structure-function relationship limits the production, preparation, and utilization of plant and microbial polysaccharides. Molecular weight is an easily regulated structural feature that affects the bioactivity and physical property of plant and microbial polysaccharides, and plant and microbial polysaccharides with a specific molecular weight are important for exerting their bioactivity and physical property. Therefore, this review summarized the regulation strategies of molecular weight via metabolic regulation; physical, chemical, and enzymic degradations; and the influence of molecular weight on the bioactivity and physical property of plant and microbial polysaccharides. Moreover, further problems and suggestions must be paid attention to during regulation, and the molecular weight of plant and microbial polysaccharides must be analyzed. The present work will promote the production, preparation, utilization, and investigation of the structure-function relationship of plant and microbial polysaccharides based on their molecular weight.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihan Shu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Hongtao Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Pengshuai Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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23
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Zang Y, Du C, Xin R, Cao Y, Zuo F. Anti-diabetic effect of modified 'Guanximiyou' pummelo peel pectin on type 2 diabetic mice via gut microbiota. Int J Biol Macromol 2023; 242:124865. [PMID: 37207756 DOI: 10.1016/j.ijbiomac.2023.124865] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/21/2023]
Abstract
This study aimed to investigate the mechanisms of nature and modified 'Guanximiyou' pummelo peel pectin (GGP and MGGP) in alleviating T2DM through in vitro and in vivo. After modification, pectin was transformed from high methoxy pectin (HMP) to low methoxy pectin (LMP), and the content of galacturonic acid was increased. These made MGGP have stronger antioxidant capacity and better inhibition effect on corn starch digestion in vitro. In vivo experiments have shown that both GGP and MGGP inhibited the development of diabetes after 4 weeks of ingestion. However, MGGP can more effectively reduce blood glucose and regulate lipid metabolism, and has significant antioxidant capacity and the ability to promote SCFAs secretion. In addition, 16S rRNA analysis showed that MGGP changed the composition of intestinal microbiota in diabetic mice, decreased the abundance of Proteobacteria, and increased the relative abundance of Akkermansia, Lactobacillus, Oscillospirales and Ruminococcaceae. The phenotypes of the gut microbiome also changed accordingly, indicating that MGGP can inhibit the growth of pathogenic bacteria, alleviate intestinal functional metabolic disorders and reverse the potential risk of related complications. Altogether, our findings demonstrate that MGGP, as a dietary polysaccharide, may inhibit the development of diabetes by reversing the imbalance of gut microbiota.
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Affiliation(s)
- Yanqing Zang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Chao Du
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Ru Xin
- Heilongjiang Nursing College, Daqing, Heilongjiang 150086, China
| | - Yang Cao
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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24
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da Paz Leôncio Alves S, Jacob ITT, Arruda MDM, da Silva AR, de Sousa GF, de Souza GA, de Lima MDCA, de Souza IA, de Melo CML, da Cruz Filho IJ, do Nascimento Santos DKD. Pectin-like polysaccharide extracted from leaves Crataeva tapia promotes antioxidant, immunomodulatory and emulsifiers applied in therapeutic formulations. 3 Biotech 2023; 13:114. [PMID: 36909979 PMCID: PMC9998804 DOI: 10.1007/s13205-023-03509-y] [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: 03/07/2022] [Accepted: 01/31/2023] [Indexed: 03/11/2023] Open
Abstract
The objective of this work was to isolate a polysaccharide similar to pectin from Crataeva tapia leaves, not yet reported in the literature, and to evaluate its antioxidant, cytotoxic and immunomodulatory profile. Pectin was extracted from the leaves in three stages, organic solvent followed by acidified water and ethanol precipitation. With the pectin obtained, the physicochemical characterization of the molecule was carried out using high-performance liquid chromatography, Fourier-transform infrared spectroscopy, nuclear magnetic resonance (13C and 1H) and different thermal and elemental analysis. Furthermore, the antioxidant activities were evaluated in vitro, and using human peripheral blood mononuclear cell culture, cytotoxicity and immunostimulatory actions were investigated. Physical and chemical analyses showed characteristic signs of pectin. Antioxidant activity tests showed that pectin had moderate to low antioxidant activity. Furthermore, pectin did not affect the viability of erythrocytes and PBMC and induced an immunostimulatory state when it promoted the production of cytokines IL-6, IL-10 and TNF-α and increased the activation of CD8 + T lymphocytes. This study showed that pectin from Crataeva tapia is not cytotoxic and promoted a pro-inflammatory profile in peripheral blood mononuclear cell with application as an immunostimulating and emulsifying compound.
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Affiliation(s)
- Simone da Paz Leôncio Alves
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Iris Trindade Tenório Jacob
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Abdênego Rodrigues da Silva
- Department of Biochemistry, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Georon Ferreira de Sousa
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Guilherme Antônio de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Ivone Antônia de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Iranildo José da Cruz Filho
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
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25
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Wang H, Zhu Y, Li D, Zhu C. Characterization of hawthorn pectin gained via different ethanol concentrations. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Affiliation(s)
- Haoyu Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Yiwei Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Dan Li
- Shandong Medicine Technician College Tai'an China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
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26
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Wang Z, Zhou X, Sheng L, Zhang D, Zheng X, Pan Y, Yu X, Liang X, Wang Q, Wang B, Li N. Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: A review. Int J Biol Macromol 2023; 236:123924. [PMID: 36871679 DOI: 10.1016/j.ijbiomac.2023.123924] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
With the bioactivities of antioxidant, anti-bacteria, anti-inflammation, immune regulation, antitumor and anti-coagulation, plant and microbial polysaccharides have been widely used in foods, medicine and cosmetics. However, how structure features affect the physicochemical property and bioactivity of plant and microbial polysaccharides is still unclear. Ultrasonic degradation usually degrades or modifies plant and microbial polysaccharides with different physicochemical properties and bioactivities by affecting their chemical or spatial structures via mechanical bond breaking and cavitation effects. Therefore, ultrasonic degradation might be an effective strategy for producing bioactive plant and microbial polysaccharides and analyzing their structure-function relationship. Present review summarized the influence of ultrasonic degradation on structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides. Moreover, further problems need to be paid attention to during the application of ultrasonication for plant and microbial polysaccharides degradation are also recommended. Overall, present review will provide an efficient method for producing enhanced bioactive plant and microbial polysaccharides and analyzing their structure-activity relationship based on ultrasonic degradation.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinxin Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaping Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaona Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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27
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Ma R, Cao T, An H, Yu S, Ji H, Liu A. Extraction, purification, structure, and antioxidant activity of polysaccharide from Rhodiola rosea. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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28
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Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin. Foods 2023; 12:foods12051020. [PMID: 36900538 PMCID: PMC10001074 DOI: 10.3390/foods12051020] [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: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (MV) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.
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29
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Yu W, Li Q. The Preparation and Potential Bioactivities of Modified Pectins: A Review. Foods 2023; 12:foods12051016. [PMID: 36900531 PMCID: PMC10001417 DOI: 10.3390/foods12051016] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/12/2023] [Accepted: 02/20/2023] [Indexed: 03/08/2023] Open
Abstract
Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic methods, for natural pectins from the perspective of their basic information, influencing factors, and product identification. Furthermore, the changes caused by modifications to the bioactivities of pectins are elucidated, including their anti-coagulant, anti-oxidant, anti-tumor, immunomodulatory, anti-inflammatory, hypoglycemic, and anti-bacterial activities and the ability to regulate the intestinal environment. Finally, suggestions and perspectives regarding the development of pectin modification are provided.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
- Correspondence:
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30
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Silva MPD, Rosales TKO, Pedrosa LDF, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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KE J, DENG X, ZHANG Z. Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.114522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jingxuan KE
- Nanyang Institute of Technology, China; Sichuan Agricultural University, China
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32
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Hu YB, Hong HL, Liu LY, Zhou JN, Wang Y, Li YM, Zhai LY, Shi ZH, Zhao J, Liu D. Analysis of Structure and Antioxidant Activity of Polysaccharides from Aralia continentalis. Pharmaceuticals (Basel) 2022; 15:ph15121545. [PMID: 36558996 PMCID: PMC9783608 DOI: 10.3390/ph15121545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
We extracted, purified, and characterized three neutral and three acidic polysaccharides from the roots, stems, and leaves of Aralia continentalis Kitigawa. The results of the analysis of monosaccharide composition indicated that the polysaccharides from the roots and stems were more similar to each other than they were to the polysaccharides from the leaves. The in vitro antioxidant results demonstrated that the acidic polysaccharides had stronger antioxidant activity than the neutral fractions. Therefore, we investigated the primary purified acidic polysaccharide fractions (WACP(R)-A-c, WACP(S)-A-c, and WACP(L)-A-d) by NMR and enzymatic analysis. The structural analytical results indicated that WACP(R)-A-c contained homogalacturonan (HG); WACP(S)-A-c contained HG and rhamnogalacturonan II (RG-II), and WACP(L)-A-d contained HG, RG-II, and rhamnogalacturonan I (RG-I) domains. Our findings offer insights into the screening of natural polysaccharide-based antioxidants and provide a theoretical basis for the application of A. continentalis.
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Affiliation(s)
- Yan-bo Hu
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Hui-li Hong
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Li-yang Liu
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Jia-ning Zhou
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yue Wang
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yi-ming Li
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Li-yuan Zhai
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Zeng-hui Shi
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Jun Zhao
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
- Correspondence: (J.Z.); (D.L.); Tel.: +86-0431-85115751 (J.Z.)
| | - Duo Liu
- School of Life Sciences, Changchun Normal University, Changchun 130032, China
- Correspondence: (J.Z.); (D.L.); Tel.: +86-0431-85115751 (J.Z.)
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33
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Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin. Carbohydr Polym 2022; 298:120121. [DOI: 10.1016/j.carbpol.2022.120121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/08/2022] [Accepted: 09/13/2022] [Indexed: 11/27/2022]
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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35
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The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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36
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Panwar D, Panesar PS, Chopra HK. Ultrasound -assisted valorization of Citrus limetta peels for extraction of pectin: Optimization, characterization, and its comparison with commercial pectin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Physicochemical properties, structure and biological activities of a novel low-molecular-weight hawthorn pectin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.10.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques. Int J Biol Macromol 2022; 224:739-753. [DOI: 10.1016/j.ijbiomac.2022.10.162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022]
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39
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Wang T, Tao Y, Lai C, Huang C, Ling Z, Yong Q. Influence of glycosyl composition on the immunological activity of pectin and pectin-derived oligosaccharide. Int J Biol Macromol 2022; 222:671-679. [PMID: 36174858 DOI: 10.1016/j.ijbiomac.2022.09.193] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/15/2022] [Accepted: 09/21/2022] [Indexed: 11/29/2022]
Abstract
Factors causing differences in immune activities between pectin and pectin-derived oligosaccharides have not been fully studied. In this article, four samples with different molecular weights and monosaccharide compositions, including polygalacturonic acid (poly-GA) and its oligosaccharide (oligo-GA), navel orange peel pectin (NP) and its oligosaccharide (oligo-NP), were used to compare their immunomodulatory properties on RAW264.7 cells. All samples had nontoxic effect on cells, oligo-GA and oligo-NP could increase the production of nitric oxide and cytokines to a much higher level than poly-GA and NP. The findings revealed that reducing the molecular weight and preserving the branched regions of pectin-derived samples could improve their immune-enhancing effects on macrophages. Interestingly, the addition of TAK-242 (TLR4 inhibitor) also demonstrated that the tested pectin oligosaccharides could stimulate the activation of macrophages through TLR4 signaling pathway. These results confirmed the potential value of pectin oligosaccharides, and provided theoretical support for their application in the pharmaceutical industry.
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Affiliation(s)
- Ting Wang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Yuheng Tao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Zhe Ling
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Qiang Yong
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
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40
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Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods. Food Chem 2022; 403:134373. [DOI: 10.1016/j.foodchem.2022.134373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/18/2022] [Accepted: 09/19/2022] [Indexed: 11/19/2022]
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41
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Zhang N, Yang B, Mao K, Liu Y, Chitrakar B, Wang X, Sang Y. Comparison of structural characteristics and bioactivity of Tricholoma mongolicum Imai polysaccharides from five extraction methods. Front Nutr 2022; 9:962584. [PMID: 35990341 PMCID: PMC9389156 DOI: 10.3389/fnut.2022.962584] [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: 06/06/2022] [Accepted: 07/15/2022] [Indexed: 11/13/2022] Open
Abstract
Tricholoma mongolicum Imai is an edible fungus rich in various health-promoting compounds, such as polysaccharides, polypeptides, polyunsaturated fatty acids, etc., and among them, polysaccharides have gotten more attention in recent research trends. This study explored the extraction of polysaccharides from T. mongolicum Imai by five extraction methods, including hot water extraction, ultrasound extraction, enzyme-assisted extraction, 0.1 M HCL extraction, and 0.1 M NaOH extraction. The effects of these extraction methods on the yield, chemical structure, apparent morphology, and the antioxidant activities of Tricholoma mongolicum Imai polysaccharides (TMIPs) were investigated in this study. The data showed that 0.1 M NaOH extraction produced the highest extraction yield compared to the other extraction methods. The results of high-performance gel permeation chromatography (HPGPC) and scanning electron microscopy (SEM) showed that different extraction methods had significant effects on the molecular weight and morphology of TMIPs. The results of Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and thermogravimetric analysis showed that the extraction methods had no significant difference in functional groups, crystal structure, and thermal stability of TMIPs. The antioxidant activity of TMIPs extracted by ultrasound extraction was more prominent among the five polysaccharides, which might be related to a large number of low-molecular-weight components in molecular weight distribution.
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Affiliation(s)
- Nan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bing Yang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yuwei Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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42
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Shi Q, Zou MY, Song MM, Wang JH, Zhao HW, Xiong SQ, Zhang H, Liu Y. Effects of ultrasonic on structure, chain conformation and morphology of pectin extracted from Premna microphylla Turcz. Carbohydr Polym 2022; 296:119949. [DOI: 10.1016/j.carbpol.2022.119949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
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43
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Bu K, Wu S, Zhu C, Wei M. Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel. Carbohydr Polym 2022; 296:119941. [DOI: 10.1016/j.carbpol.2022.119941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 01/17/2023]
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44
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Qin C, Yang G, Wu S, Zhang H, Zhu C. Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin. Int J Biol Macromol 2022; 213:1047-1056. [PMID: 35691431 DOI: 10.1016/j.ijbiomac.2022.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/12/2022] [Accepted: 06/06/2022] [Indexed: 11/20/2022]
Abstract
Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, 1H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM. The results of FTIR and 1H NMR demonstrated that the quaternary ammonium modification was successful, and the degree of substitution (DS) of derivatives was calculated through elemental analysis. The determination of the minimum inhibitory concentrations and biofilm inhibition assay exhibited that QHP has a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Acceptable values of QHP were obtained in cytotoxicity assay on human keratinocytes.
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Affiliation(s)
- Chunge Qin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Guangcheng Yang
- China School of Biology and Brewing Engineering, Taishan University, Tai'an 271000, PR China
| | - Shuai Wu
- Yantai Testing Center for Food and Drug, Yantai 264000, PR China
| | - Hao Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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45
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Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques. Foods 2022; 11:foods11152274. [PMID: 35954041 PMCID: PMC9368614 DOI: 10.3390/foods11152274] [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: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.
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46
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Liu D, Zhai LY, Shi ZH, Hong HL, Liu LY, Zhao SR, Hu YB. Purification and fine structural analysis of pectic polysacchrides from Osmunda japonica Thunb. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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47
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Qin C, Yang G, Zhu C, Wei M. Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods. Carbohydr Polym 2022; 285:119270. [DOI: 10.1016/j.carbpol.2022.119270] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/16/2022] [Indexed: 01/05/2023]
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48
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Djaoud K, Muñoz-Almagro N, Benítez V, Martín-Cabrejas MÁ, Madani K, Boulekbache-Makhlouf L, Villamiel M. New valorization approach of Algerian dates (Phoenix dactylifera L.) by ultrasound pectin extraction: Physicochemical, techno-functional, antioxidant and antidiabetic properties. Int J Biol Macromol 2022; 212:337-347. [PMID: 35597379 DOI: 10.1016/j.ijbiomac.2022.05.115] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/25/2022]
Abstract
To exploit the great fortune of date fruits, the current study aimed to valorize an Algerian common variety by extracting pectins. Response surface methodology (RSM) was applied as process optimization tool to achieve the highest yield using ultrasound-assisted extraction (UAE) as compared to conventional acid extraction (CAE). The experimental yield value (6.7%) was well matched with the predicted one (6.6%) at the optimum conditions (60 °C, 90 min, pH 1.5), confirming the validity of the model. The evaluation of the monomeric composition showed higher content of galacturonic acid and lower of neutral sugars in UAE pectin, as compared to CAE pectin. Conventional treatments decreased the molecular weight (Mw) of the extracted pectins (539 kDa) in a higher extent than ultrasound treatment (800 kDa). Fourier-Transform Infrared Spectroscopy (FT-IR) spectral analysis showed that both samples were low-methoxyl pectins. CAE gave rise to pectins with slightly upper technological samples in terms of water and oil holding capacity (5.2 and 3.8 g/g, respectively), and emulsifying activity (38.5 m2/g). Moreover, date pectins obtained by UAE presented enhanced antioxidant activity (24.3 and 61.0 mg/g DW for DPPH and FRAP assays, respectively), and in vitro antidiabetic properties, showing higher glucose adsorption capacity (4 mmol g-1 at 200 min), as well as α-amylase inhibition (73.7%) and potential capacity to decrease glucose diffusion (1.4 mmol mM g-1 at 150 min), which could improve the ability to retard starch digestion (0.1 mmol mM g-1 at 150 min), providing potential health-promoting properties.
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Affiliation(s)
- Kahina Djaoud
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Agro Chemistry Group, Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M Ángeles Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Agro Chemistry Group, Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Centre de recherche en technologie agro-alimentaire, Route de Targa-Ouzemour, 06000 Bejaia, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Zhang M, Liu H, Wang Q. Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27093037. [PMID: 35566387 PMCID: PMC9099641 DOI: 10.3390/molecules27093037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
Polysaccharide-protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.
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50
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Basak S, Annapure US. Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107639] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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