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Huang X, Wang S, Zhang M, Zhang G, Zhang Z, Cao X, Liu H. Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure. Food Chem 2024; 454:139853. [PMID: 38823200 DOI: 10.1016/j.foodchem.2024.139853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 06/03/2024]
Abstract
The effects of SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP exhibiting hardness comparable to fresh dough without SHP (221.31 vs. 221.42 g). Even at 0.5% SHP, there is a noticeable improvement in frozen dough quality. The rheological results showed that the viscoelasticity of dough increased with higher SHP concentration. What's more, XRD and SEM results indicated that the SHP's hydrophilicity reduces the degree of starch hydrolysis, slows down the damage of starch particles during freezing, and consequently lowers the crystallinity of starch. Additionally, CLSM observations revealed that SHP enhances the gluten network structure, diminishing the appearance of holes. Therefore, the physical, chemical properties, and microstructure of frozen dough with SHP demonstrate significant enhancement, suggesting SHP's promising antifreeze properties and potential as a food antifreeze agent.
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Affiliation(s)
- Xueying Huang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China.
| | - Minghao Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Ziyang Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Xiuzhi Cao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, China
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Yang H, Wu X, Ge W, Wang S, Xu Y, Liu H, Liu J, Zhu D. Water/oil interfacial behaviors of soy hull polysaccharide revealed by molecular dynamics simulation and particle tracking microrheology. Int J Biol Macromol 2024; 277:134378. [PMID: 39097048 DOI: 10.1016/j.ijbiomac.2024.134378] [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: 04/07/2024] [Revised: 05/30/2024] [Accepted: 07/30/2024] [Indexed: 08/05/2024]
Abstract
The soy hull polysaccharide (SHP) exhibits excellent interfacial activity and holds potential as an emulsifier for emulsions. To reveal the behavior of SHP at the water/oil (W/O) interface in situ, molecular dynamics (MD) simulations and particle tracking microrheology were used in this study. The results of MD reveal that SHP molecular spontaneously move toward the interface and rhamnogalacturonan-I initiates this movement, while its galacturonic acids on it act as anchors to immobilize the SHP molecules at the W/O interface. Microrheology results suggest that SHP forms microgels at the W/O interface, with the lattices of the microgels continually undergoing dynamic changes. At low concentrations of SHP and short interfacial formation time, the network of the microgels is weak and dominated by viscous properties. However, when SHP reaches 0.75 % and the interfacial formation time is about 60 min, the microgels show perfect elasticity, which is beneficial for stabilizing emulsions.
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Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xueli Wu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Wenfei Ge
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng 251200, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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Yu K, Yang L, Zhang S, Liu H. Strong, tough, conductive and transparent nanocellulose hydrogel based on Ca 2+-induced cross-linked double-networks and its adsorption of methylene blue dye. Int J Biol Macromol 2024; 274:133417. [PMID: 38944997 DOI: 10.1016/j.ijbiomac.2024.133417] [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: 05/04/2024] [Revised: 06/20/2024] [Accepted: 06/23/2024] [Indexed: 07/02/2024]
Abstract
A novel multi-performance SHNC/SA/CaCl2 hydrogel with multi-performance was prepared via ultra-low-temperature freeze-thaw cycling and Ca2+ cross-linking for the removal of methylene blue (MB) from industrial wastewater. Various methods were used to characterize the structure and properties of hydrogel, and the internal structure of hydrogel showed a three-dimensional network with hydrogen and ester bonds. The SHNC/SA/CaCl2-15 hydrogel exhibited the highest tensile properties (elongation = 800 %), viscoelasticity (90 kPa), compressive strength (0.45 MPa), tensile strength (0.47 MPa) and ionic conductivity (4.34 S/cm). The maximum adsorption capacity of 2 g SHNC/SA/CaCl2-15 hydrogel was 608.49 mg/g at 40 °C, pH = 8 and adsorption 24 h. The adsorption process of hydrogel toward MB was more consistent with the second-order kinetic model and Langmuir isothermal adsorption model. According to the Langmuir isotherm model, the maximum monolayer adsorption capacity of SHNC/SA/CaCl2-15 hydrogel toward MB can reach 613.88 mg/g. Finally, it was found that the removal rate of SHNC/SA/CaCl2-15 hydrogel for MB was still as high as 90 % after five cycles of the adsorption-desorption test, and it could be reused. The hydrogel can be used as cheap and reusable adsorption material for cationic dyes. Our study provides a new perspective for the development of multifunctional cellulose hydrogel adsorbent materials.
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Affiliation(s)
- Kejin Yu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Siyu Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
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Abubakar AS, Ahmad B, Ahmad N, Liu L, Liu B, Qu Y, Chen J, Chen P, Zhao H, Chen J, Chen K, Gao G, Zhu A. Physicochemical evaluation, structural characterization, in vitro and in vivo bioactivities of water-soluble polysaccharides from Luobuma (Apocynum L.) tea. Food Chem 2024; 460:140453. [PMID: 39067428 DOI: 10.1016/j.foodchem.2024.140453] [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: 04/11/2024] [Revised: 07/09/2024] [Accepted: 07/11/2024] [Indexed: 07/30/2024]
Abstract
Luobuma tea is made from the leaves of Apocynum hendersonii (Bt) and A. venetum (Ht) and has been used for a very long time in China and Japan as herbal tea. This study isolated water-soluble polysaccharides from the two species` teas. Physicochemical properties, structural properties, in vitro and in vivo antioxidant and immunomodulatory activities were determined for the first time. The results showed that the Bt and Ht polysaccharides with molecular weights of 31.21 and 49.11 kDa, respectively, composed of arabinose, galactose, rhamnose, glucose, xylose, fucose, and mannose. A dose-dependent nitric oxide production and interleukin-6 inhibitory effects were obtained. Also, they suppressed the expression of cyclooxygenase-2, tumor necrosis factor-α and interleukin-6 mRNA in LPS-induced RAW 264.7 macrophages. Likewise, Bt and Ht have significantly reduced edema in the paws of mice after carrageenan injection. These results suggested that the Luobuma teas polysaccharides can be explored as potential antioxidants and anti-inflammatory agents.
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Affiliation(s)
- Aminu Shehu Abubakar
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Department of Agronomy, Bayero University Kano, PMB, 3011, Kano, Nigeria
| | - Bilal Ahmad
- College of Biology, Hunan University, Changsha 410082, China
| | - Nabi Ahmad
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liangliang Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Bin Liu
- College of Biology, Hunan University, Changsha 410082, China
| | - Yatong Qu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China
| | - Jikang Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Ping Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Haohan Zhao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Jia Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Kunmei Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Gang Gao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China.
| | - Aiguo Zhu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China.
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Li L, Xia M, Yang L, He Y, Liu H, Xie M, Yu M. The decreased interface tension increased the transmembrane transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cells. Int J Biol Macromol 2024; 266:131261. [PMID: 38556231 DOI: 10.1016/j.ijbiomac.2024.131261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/17/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Polysaccharides impact intestinal fermentation and regulate interfacial properties which affect absorption and transportation. Short-chain fatty acids (SCFAs), the main metabolites of soy hull polysaccharide lysate, are readily absorbed by the body and perform various physiological functions. We analysed the interfacial properties and transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cell model to clarify the transmembrane transport mechanism. The results showed that the interfacial properties of the co-culture system were influenced by both transit time and concentration of SCFAs, the uptake and transit rates of SCFAs at 1-3 h increased significantly with time (P < 0.05). With increasing transit time and concentration, the transit rates of SCFAs on the apical side (AP) → basolateral side (BL) and BL → AP sides increased and then stabilised, the transit rate of the AP → BL side was higher than that of the BL → AP side. Proteomic analysis showed that soy hull polysaccharide-derived SCFAs resulted in the differential expression of 285 upregulated and 501 downregulated after translocation across Caco-2 cells. The differentially expressed proteins were mainly enriched in ribosomes, oxidative phosphorylation, nuclear transport, and SNARE vesicular transport. This study lays the theoretical foundation for understanding the structure-activity relationship of soy hull polysaccharides in the intestine.
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Affiliation(s)
- Li Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Mingjie Xia
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Yutang He
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
| | - Mengxi Xie
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Miao Yu
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
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Sun Y, Meng X, Chen M, Li D, Liu R, Sun T. Isolation, structural properties and bioactivities of polysaccharides from Crataegus pinnatifida. JOURNAL OF ETHNOPHARMACOLOGY 2024; 323:117688. [PMID: 38159827 DOI: 10.1016/j.jep.2023.117688] [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: 11/03/2023] [Revised: 12/12/2023] [Accepted: 12/28/2023] [Indexed: 01/03/2024]
Abstract
ETHNOPHARMACOLOGIC RELEVANCE Crataegus pinnatifida, commonly known as hawthorn, is a plant species with a long history of medicinal use in traditional Chinese medicine. Hawthorn polysaccharides (HP) have gained worldwide attention due to their decent biological activities and potential health benefits. Their excellent antioxidant activity, antitumor activity, immunomodulatory activity, hypoglycemic effect and hypolipidemic effects, intestinal microbiota modulatory activity makes them valuable in the field of ethnopharmacological research. AIM OF THE STUDY The purpose of the current review is to provide a systematic and comprehensive summary of the latest literatures and put forward the future perspectives on hawthorn polysaccharides in the context of its extraction, purification, structural characteristics and bioactivities. Furthermore, the underlying structure-bioactivity relationship of hawthorn polysaccharides was also explored and discussed. The current review would provide the important research underpinnings and the update the information for future development and application of hawthorn polysaccharides in the pharmaceutical and functional food industries. MATERIALS AND METHODS We use Google Scholar, CNKI, PubMed, Springer, Elsevier, Wiley, Web of Science and other online databases to search and obtain the literature on extraction, isolation, structural analysis and the biological activity of hawthorn polysaccharides published before October 2023. The key words are "extraction", "isolation and purification", "bioactivities", and "Crataegus pinnatifida polysaccharides ". RESULTS Crataegus pinnatifida has been widely used for the treatment of cardiovascular diseases, digestive disorders, inflammatory and oxidative stress in traditional Chinese medicine. Polysaccharides are the key active components of Crataegus pinnatifida which have gained widespread attention. The structure and bioactivity of polysaccharides from Crataegus pinnatifida varies in terms of raw materials, extraction methods and purification techniques. Crataegus pinnatifida polysaccharides possess diverse bioactivities, including antitumor, immunomodulatory, hypoglycemic activity, cardioprotective and antioxidant activities, among others. These biological properties can not only lay firm foundation for the treatment of diverse diseases, but also provide a theoretical basis for the in-depth study of the structure-activity relationship. In addition, the underlying structure-activity relationship is also explored and discussed, and further research and development of hawthorn polysaccharides are also prospected. CONCLUSION As a natural compound, hawthorn polysaccharides has garnered significant attention and held immense research potential. Hawthorn polysaccharides can be obtained through different extraction methods, including hot water extraction method, ultrasonic extraction method and enzymatic extraction method etc. The structures of hawthorn polysaccharides have also been characterized and reported in numerous studies. Moreover, hawthorn polysaccharides exhibit a wide range of bioactivities, such as the antioxidant activity, the antitumor activity, the immunomodulatory activity, the hypoglycemic effect and the hypolipidemic effect, as well as the intestinal microbiota modulatory activity. These diverse bioactivities contribute to the growing interest in hawthorn polysaccharides and its potential applications. Hawthorn polysaccharides has promising application prospects in various industries, including functional food, pharmaceuticals and biomedical research. Therefore, it is imperative to fully explore and harness the potential of hawthorn polysaccharides in the food and medicine fields.
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Affiliation(s)
- Yuan Sun
- Center of Pharmaceutical Engineering and Technology, Harbin University of Commerce, Harbin, 150076, China.
| | - Xianwei Meng
- Center of Pharmaceutical Engineering and Technology, Harbin University of Commerce, Harbin, 150076, China
| | - Mengjie Chen
- Center of Pharmaceutical Engineering and Technology, Harbin University of Commerce, Harbin, 150076, China
| | - Dan Li
- Center of Pharmaceutical Engineering and Technology, Harbin University of Commerce, Harbin, 150076, China
| | - Rui Liu
- Center of Pharmaceutical Engineering and Technology, Harbin University of Commerce, Harbin, 150076, China.
| | - Tiedong Sun
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, 150040, China.
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Fu YL, Shi L. Methods of study on conformation of polysaccharides from natural products: A review. Int J Biol Macromol 2024; 263:130275. [PMID: 38373563 DOI: 10.1016/j.ijbiomac.2024.130275] [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: 12/01/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024]
Abstract
Polysaccharides from natural products play multiple roles and have extensive bioactivities in life process. Bioactivities of polysaccharides (e.g., Lentinan, Schizophyllan, Scleroglucan, Curdlan, Cinerean) have a close relation to their chain conformation. Compared to other types of polysaccharides, the conformation of β-glucan has been studied more. The major research methods of conformation of polysaccharides from natural products (Congo red experiment, circular dichroism spectrum, viscosity method, light scattering method, size exclusion chromatography, atomic force microscope), corresponding experimental schemes, and the external factors affecting polysaccharide conformation were reviewed in this paper. These research methods of conformation have been widely used, among which Congo red experiment and viscosity method are the most convenient ones to study the morphological changes of polysaccharide chains.
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Affiliation(s)
- You-Li Fu
- Qufu Normal University, Qufu 273165, China
| | - Lei Shi
- Qufu Normal University, Qufu 273165, China; School of Applied Science, Temasek Polytechnic, 529757, Singapore.
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Yuan T, Zhao S, Yang J, Niu M, Xu Y. Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour. Int J Biol Macromol 2024; 264:130561. [PMID: 38431011 DOI: 10.1016/j.ijbiomac.2024.130561] [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: 11/05/2023] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
Beta-glucans possess the ability of retarding starch retrogradation. However, β-glucans from different sources might show various influences on retrogradation process and the structure-function relationships of β-glucans related to the feature still remains unclear. In the study, the β-glucans from oat (OG), highland barley (HBG), and yeast (YG) were selected. Each β-glucans formed aggregate as observed by atomic force microscopy. OG and HBG with a lower Mw aggregated more obviously and exhibited higher intrinsic and apparent viscosity. The two β-glucans showed more restraining effect on the short-term starch retrogradation in the sol-like test system (RVA) and the long-term starch retrogradation in the gel-like test system (DSC). However, YG with a higher Mw exerted a greater retarding effect on the short-term starch retrogradation in gel-like test systems (Mixolab and rheology). LF-NMR indicated that OG and HBG increased the population of less-bound water by wrapping around the starch. In summary, the structural characteristics of β-glucan (Mw and aggregation state) and experiment condition (solid content) jointly influenced starch retrogradation, because a lower Mw and higher aggregation capacity β-glucan interacted more readily with starch and inhibited more starch re-association due to the higher diffusion rate in the sol-like system.
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Affiliation(s)
- Tingting Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingjing Yang
- Guangxi South Subtropical Agricultural Science Research Institute, Chongzuo 532415, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Guangxi Yangxiang Co., Ltd., Guigang 537100, China.
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Yan Y, Amur SA, Liu H, Shen R, Sun H, Pei Y, Guo C, Liang H. Endogenous crude Scutellaria baicalensis polysaccharide robustly enhances one-pot extraction and deglycosylation of baicalin. Int J Biol Macromol 2024; 263:130349. [PMID: 38387634 DOI: 10.1016/j.ijbiomac.2024.130349] [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: 11/20/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
With the extensive application of baicalein in the treatment of cardiovascular and cerebrovascular diseases, its clinical and market demand has gradually expanded. But the natural yield of baicalein is very low, and it is mainly prepared by the deglycosylation of baicalin. However, the insolubility of baicalin in water significantly limits the deglycosylation of it under biocatalysis. To make biocatalysis of baicalin more efficient and environmental, a strategy was designed to enhance its water solubility through the solubilization mechanism of endogenous biological macromolecules, and the effect on the activity of glucuronidase was further explored. The results showed that wrapping with Scutellaria baicalensis polysaccharide (SBP) significantly improved the solubility of baicalin in water (the water solubility of baicalin increased by 23 times, BI/SBP = 1/12, w/w). It was not only contributed to the efficient production of baicalein by one-pot method, but also effectively improved the deglycosylation rate of baicalin (increase by 47.04 % in aqueous solution). With the help of the solubilization of endogenous polysaccharide on baicalin in aqueous solution, a green, low-cost and efficient method (one-pot method) was designed to simultaneously extract and enzymatic hydrolyze baicalin to prepare baicalein. Under the same conditions, the yield of one-pot method is 87.17 %, which was much higher than that of the conventional method (29.38 %). In addition, one-pot method with the aid of endogenous polysaccharide could simply and conveniently prepare aglycone of other insoluble natural flavonoids, which has a wide range of industrial application value.
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Affiliation(s)
- Yucheng Yan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Safdar Ali Amur
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Hong Liu
- Ji Hua Laboratory, Foshan, P. R. Guangdong Provincial Key R&D Program, China
| | - Ruoyao Shen
- Ji Hua Laboratory, Foshan, P. R. Guangdong Provincial Key R&D Program, China
| | - Huaiqing Sun
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., No.92, River road, Huangpu Development District, Guangzhou 510700, Guangdong, China
| | - Yunlin Pei
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., No.92, River road, Huangpu Development District, Guangzhou 510700, Guangdong, China
| | - Chaowan Guo
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., No.92, River road, Huangpu Development District, Guangzhou 510700, Guangdong, China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China.
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Jiang J, Jiang Y, Li H, Zhu D, He Y, Yang L, Wang S, Liu J, Zhang Y, Liu H. Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products. Int J Biol Macromol 2024; 258:128806. [PMID: 38101667 DOI: 10.1016/j.ijbiomac.2023.128806] [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: 05/26/2023] [Revised: 11/30/2023] [Accepted: 12/12/2023] [Indexed: 12/17/2023]
Abstract
We investigated the stability of a soy protein isolate (SPI)/soy hull polysaccharide (SHP) composite and its effect on the quality of fermented products. Sonication contributed to a more stable SPI/SHP composite. Increasing SHP concentrations increased the viscoelasticity of the emulsions and decreased turbiscan stability index (TSI) values, indicating that SHP improved the emulsification and stability of the composite emulsions. The fermented products with SHP had an increased ability to bind to water. Hardness, gelling, chewiness, sourness, and astringency increased with polysaccharide addition. Additionally, SHP promoted acid production by lactic acid bacteria during storage. All groups had viscoelastic behavior (G' ˃ G″, tan δ < 1), with viscosity increasing and subsequently decreasing. TSI values were significantly lower in the treated groups than in the control group. The results revealed that SHP improved the sensory quality and storage stability of fermented products.
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Affiliation(s)
- Jiali Jiang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Ying Jiang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Huiying Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd., Yucheng 251200, China
| | - Yaru Zhang
- Pharmaceutical Inspection Institute, Fuxin 123000, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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11
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Wei N, Wang X, Wu Y, Liu L, Zhao Y, Zhao R. Comparative Study on Anti-Inflammatory Effect of Polysaccharides from Vinegar-Baked Radix Bupleuri Using Different Methods. ACS OMEGA 2023; 8:29253-29261. [PMID: 37599940 PMCID: PMC10433348 DOI: 10.1021/acsomega.3c02590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Accepted: 07/19/2023] [Indexed: 08/22/2023]
Abstract
The impact of the extraction method on the physiochemical characteristics and anti-inflammatory effect of polysaccharides from vinegar-baked Radix Bupleuri (VBCPs) was studied. Five extraction methods were employed to obtain the VBCPs: hot water extraction (HW), ultrasound-assisted extraction (UA), enzyme-assisted extraction (EA), citric acid-assisted extraction (CA), and ammonia-assisted extraction (KA). The results showed that the extraction method affects the yield, characteristics, and anti-inflammatory effect of the polysaccharides significantly. KA produced the highest yield, Ara content, and the strongest effect of enhancing IL-10 secretion. VBCP-EA exhibited the largest molecular weight (Mw), the highest Man content, and the poorest effect on inhibiting NO, VBCP-UA possessed more Gal than other VBCPs, the lowest Mw, and a comparable effect on inhibiting NO and TNF-α with VBCP-KA and VBCP-CA. All VBCP self-assembled into nanoparticles in solutions, and VBCP-KA presented the lowest particle size. The structure-activity analysis showed that Mw and Man content are negatively correlated and Ara content is positively correlated with the NO inhibition and IL-10 secretion effects; Rha and Gal A content are positively correlated and Glu is negatively correlated with the TNF-α inhibiting effect. The above results indicated that KA is an efficient method for obtaining anti-inflammatory VBCP, which provides new insight into the extraction of VBCP.
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Affiliation(s)
- Ni Wei
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
| | - Xiaoshuang Wang
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
| | - Yayun Wu
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
- Guangdong
Province Key Laboratory of Clinical Research on Traditional Chinese
Medicine Syndrome, Guangzhou 510006, China
| | - Lijuan Liu
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
- Guangdong
Province Key Laboratory of Clinical Research on Traditional Chinese
Medicine Syndrome, Guangzhou 510006, China
| | - Ya Zhao
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
- Guangdong
Province Key Laboratory of Clinical Research on Traditional Chinese
Medicine Syndrome, Guangzhou 510006, China
| | - Ruizhi Zhao
- State
Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University
of Chinese Medicine, Guangzhou 510006, China
- Guangdong
Province Key Laboratory of Clinical Research on Traditional Chinese
Medicine Syndrome, Guangzhou 510006, China
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12
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Gu Q, Gao X, Zhou Q, Li Y, Li G, Li P. Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota. Int J Biol Macromol 2023; 246:125715. [PMID: 37419261 DOI: 10.1016/j.ijbiomac.2023.125715] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/07/2023] [Accepted: 07/04/2023] [Indexed: 07/09/2023]
Abstract
This study aimed to evaluate the physicochemical, structural and functional properties of soluble dietary fiber extracted from citrus peels (Citrus unshiu) by ultrasound-assisted alkaline extraction. Unpurified soluble dietary fiber (CSDF) was compared with purified soluble dietary fiber (PSDF) in terms of composition, molecular weight, physicochemical properties, antioxidant activity, and intestinal regulatory capacity. Results showed that the molecular weight of soluble dietary fiber was >15 kDa, which showed good shear thinning characteristics and belonged to non-Newtonian fluid. The soluble dietary fiber showed good thermal stability under 200 °C. The contents of total sugar, arabinose and sulfate in PSDF were higher than those in CSDF. At the same concentration, PSDF showed stronger free radical scavenging ability. In fermentation model experiments, PSDF promoted the production of propionic acid and increased the abundance of Bacteroides. These findings suggested that soluble dietary fiber extracted by the ultrasound-assisted alkaline extraction has good antioxidant capacity and promotes intestinal health. It has broad development space in the field of functional food ingredients.
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Affiliation(s)
- Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xin Gao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qingqing Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yongquan Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guoqiang Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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13
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Wu X, Yang L, Xia M, Yu K, Cai W, Shi T, Xie M, Liu H. Na +/K + enhanced the stability of the air/water interface of soy hull polysaccharide and intestinal mucus. Int J Biol Macromol 2023; 245:125206. [PMID: 37295695 DOI: 10.1016/j.ijbiomac.2023.125206] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 05/22/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023]
Abstract
The stable energy barrier of mucin and soy hull polysaccharide (SHP) is established at the air/water interface in the intestinal fluid and is conducive to the absorption and transportation of nutrients. This study aimed to investigate the effect of different concentrations (0.5 % and 1.5 %) of Na+ and K+ on the energy barrier through the digestive system model in vitro. The interaction between ions and microwave-assisted ammonium oxalate-extracted SP (MASP)/mucus was characterized by particle size, zeta potential, interfacial tension, surface hydrophobicity, Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, microstructure, and shear rheology. The results showed that the interactions between ions and MASP/mucus included electrostatic interaction, hydrophobic interaction, and hydrogen bond. The MASP/mucus miscible system was destabilized after 12 h, and the ions could improve the system stability to some extent. MASP aggregated continuously with the increase in the ion concentration, and large MASP aggregates were trapped above the mucus layer. Furthermore, the adsorption of MASP/mucus at the interface increased and then decreased. These findings provided a theoretical basis for an in-depth understanding of the mechanism of action of MASP in the intestine.
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Affiliation(s)
- Xinghui Wu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China.
| | - Mingjie Xia
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Kejin Yu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenqi Cai
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Taiyuan Shi
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Mengxi Xie
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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14
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Tang X, Fu J, Yao Y, Xu M. Identification and characterization of immune-related microRNAs in hybrid snakehead(Channa maculata♀ × Channa argus♂)after treated by Echinacea purpurea (Linn.) Moench. FISH & SHELLFISH IMMUNOLOGY 2023; 135:108653. [PMID: 36868540 DOI: 10.1016/j.fsi.2023.108653] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Echinacea purpurea (Linn.) Moench (EP) is a globally popular herbal medicine, which showed effects on growth promotion, antioxidant and immunomodulatory activities in fish culture world widely. However, there are few studies about the effects on miRNAs by EP in fish. The hybrid snakehead fish (Channa maculate♀ × Channa argus ♂) was new important economic specie of freshwater aquaculture in China with high market value and demand while there were only a few reports about its miRNAs. To overview immune-related miRNAs of the hybrid snakehead fish and to further understand the immune regulating mechanism of EP, we herein constructed and analyzed three small RNA libraries of immune tissues including liver, spleen and head kidney of the fish with or without EP treatment via Illumina high-throughput sequencing technology. Results showed that EP can affect the immune activities of fish by the miRNA-regulated ways. Totally, 67 (47 up and 20 down) miRNAs in liver, 138 (55 up and 83 down) miRNAs in spleen, and 251 (15 up and 236 down) miRNAs in spleen were detected, as well as 30, 60, 139 kinds of immune-related miRNAs belonging to 22, 35 and 66 families of the three tissues respectively. The expressions of 8 immune-related miRNA family members were found in all the three tissues, including miR-10, miR-133, miR-22 and etc. Some miRNAs have been identified involved in the innate and adaptive immune responses, such as the miR-125, miR-138, and miR-181 family. Ten miRNA families with antioxidant target genes were also discovered, including miR-125, miR-1306, and miR-138, etc. Results from Gene Ontology (GO) and KEGG pathway analysis further confirmed there are a majority immune response targets of the miRNAs involved in the EP treatment process. Our study deepened understanding roles of miRNAs in fish immune system and provides new ideas for the study of immune mechanism of EP.
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Affiliation(s)
- Xuelian Tang
- School of Biological Science and Technology, University of Jinan, Jinan, 250022, China.
| | - Jinghua Fu
- College of Marine Science, South China Agricultural University, Guangzhou, 510642, China
| | - Ya Yao
- College of Marine Science, South China Agricultural University, Guangzhou, 510642, China
| | - Minjun Xu
- College of Marine Science, South China Agricultural University, Guangzhou, 510642, China; State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China.
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15
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Song H, Han L, Zhang Z, Li Y, Yang L, Zhu D, Wang S, He Y, Liu H. Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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16
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Li F, Hu X, Sun X, Li H, Lu J, Li Y, Bao M. Effect of fermentation pH on the structure, rheological properties, and antioxidant activities of exopolysaccharides produced by Alteromonas australica QD. Glycoconj J 2022; 39:773-787. [PMID: 36367683 DOI: 10.1007/s10719-022-10087-3] [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: 06/29/2022] [Revised: 09/01/2022] [Accepted: 10/11/2022] [Indexed: 11/13/2022]
Abstract
The pH value was essential for the growth and metabolism of microorganisms. Acidic pH exopolysaccharide (AC-EPS) and alkaline pH exopolysaccharide (AL-EPS) secreted by A. australica QD mediated by pH were studied in this paper. The total carbohydrate content and molecular weight of AC-EPS (79.59% ± 2.24% (w/w), 8.374 × 105 Da) and AL-EPS (82.48% ± 1.46% (w/w), 6.182 × 105 Da) were estimated and compared. In AC-EPS, mannose (3.78%) and galactose (3.24%) content was more, while the proportion of glucuronic acid was less in comparison to AL-EPS. The scanning electron microscopy revealed the structural differences among the AC-EPS and AL-EPS. Thermogravimetric analysis showed degradation temperatures of 272.8 °C and 244.9 °C for AC-EPS and AL-EPS, respectively. AC-EPS was found to exhibit better rheological properties and emulsifying capabilities, while AL-EPS had superior antioxidant activities. Overall, both AC-EPS and AL-EPS have the potential to be used as emulsifiers and biological antioxidants.
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Affiliation(s)
- Fengshu Li
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China.,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Xin Hu
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China.,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Xiaojun Sun
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China.,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Haoshuai Li
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China.,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Jinren Lu
- College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Yiming Li
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China.,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China
| | - Mutai Bao
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao, 266100, China. .,College of Chemistry & Chemical Engineering, Ocean University of China, Qingdao, 266100, China.
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17
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Lin Q, Liu M, Erhunmwunsee F, Li B, Mou Y, Wang S, Zhang G, Tian J. Chinese patent medicine shouhui tongbian capsule attenuated loperamide-induced constipation through modulating the gut microbiota in rat. JOURNAL OF ETHNOPHARMACOLOGY 2022; 298:115575. [PMID: 35934189 DOI: 10.1016/j.jep.2022.115575] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/10/2022] [Accepted: 07/18/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Shouhui tongbian capsule (SHTC) is a commercial Chinese patent medicine used in the treatment of constipation. However, its mechanism of action remains unclear. AIM OF THE STUDY The present study was undertaken to assess SHTC relieved effects on the clinical symptoms of loperamide (LOP) induced constipation in Sprague Dawley (SD) rat model and to clarify the relationship between the protective effect of SHTC on constipation and the gut microbiota. MATERIALS AND METHODS Constipation male SD rats models were induced with solution of LOP (1.5 mg/kg bw), and rats were treated with an oral dose of SHTC (35, 70 mg/kg bw) three times a day after successful modeling. All rats were assessed weekly by change in body weight, gastric emptying rate, fecal moisture content and wet/dry weight. Hematoxylin and eosin (H&E) were used to observe parts of the rats small intestine. The gut microbiota in colonic contents was analyzed using 16SrRNA gene sequencing. Contents of short-chain fatty acids (SCFAs) were analyzed by gas chromatography-mass spectrometer (GCMS). RESULTS The results confirmed the therapeutic effects of SHTC on constipation. Specifically, SHTC could alleviate the decrease in body weight, gastric emptying rate and fecal moisture content caused by LOP-induced constipation. The pathological damage of small intestine was significantly improved by H&E staining. Notably, SHTC increased the relative abundances of Lactobacillus and the ratio of Firmicutes to Bacteroides (F/B). In addition, the content of acetic acid and propionic acid was significantly increased in constipated rats fed with SHTC. CONCLUSION SHTC could ameliorate the development of LOP-induced constipation in rats by remodeling the structure of gut microbial community and regulating production of intestinal metabolites.
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Affiliation(s)
- Qian Lin
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, PR China
| | - Man Liu
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, PR China
| | - Famous Erhunmwunsee
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, PR China
| | - Bing Li
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co., Ltd., Linyi, China
| | - Yanfang Mou
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co., Ltd., Linyi, China
| | - Sen Wang
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, PR China
| | - Guimin Zhang
- State Key Laboratory of Generic Manufacture Technology of Chinese Traditional Medicine, Lunan Pharmaceutical Group Co., Ltd., Linyi, China.
| | - Jun Tian
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, PR China.
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18
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Li L, Li M, Wu J, Ji Q, Wang S, Song H, Li R, Liu J, Yang L, Liu H. Soybean polysaccharide fermentation products regulate the air-liquid interface in co-cultured Caco-2 cells by increasing short chain fatty acids transport. Food Res Int 2022; 162:112136. [DOI: 10.1016/j.foodres.2022.112136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/06/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
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19
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Zhu H, Xu L, Wang J, Zhang Z, Xu X, Yang K, Sun P, Liao X, Cai M. Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Song H, Zhang Z, Li Y, Zhang Y, Yang L, Wang S, He Y, Liu J, Zhu D, Liu H. Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides. Heliyon 2022; 8:e11053. [PMID: 36339765 PMCID: PMC9634275 DOI: 10.1016/j.heliyon.2022.e11053] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/22/2022] [Accepted: 10/07/2022] [Indexed: 11/25/2022] Open
Abstract
In this study, five different processes, including hot water (HW-ASP), single enzyme (cellulase, pectinase and papain; C-ASP, PE-ASP, and P-ASP), and compound-enzyme (cellulose: pectinase: papain = 3:3:1; CE-ASP) for the extraction of soybean hull polysaccharides (ASPs) were employed, and the characterization and prebiotics activity of five polysaccharides were analyzed. These polysaccharides possessed different primary structural characteristics, including molecular weight distribution, monosaccharide composition, chemical composition, surface morphology, potential particle size, etc., while similar functional groups. In vitro digestibility assay indicated that C-ASP had strong resistance to gastric juice hydrolysis and α-amylase as compared with HW-ASP. Furthermore, C-ASP elevated the acidifying activity and promoted the growth of probiotics (Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus acidophilus) during the fermentation (p < 0.05). C-ASP improved the levels of total short-chain fatty acids (SCFAs) and had better prebiotic activity than HW-ASP (p < 0.05). These findings denote that enzyme-assisted polysaccharides extracted from soybean hulls have the potential to be served as novel probiotics.
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21
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Reichembach LH, de Oliveira Petkowicz CL. New findings on acid-extractable pectins from soy hull. Carbohydr Polym 2022; 294:119831. [PMID: 35868776 DOI: 10.1016/j.carbpol.2022.119831] [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: 03/05/2022] [Revised: 06/29/2022] [Accepted: 07/02/2022] [Indexed: 11/02/2022]
Abstract
Soy hull has been considered a potential source of commercial pectin. The aim of the present study was to investigate its real potential as a source of pectin. Soy hull (sample 1) was extracted with 0.1 M HCl, for 45 min, at 90 °C (fraction A), conditions previously reported to result in yields and GalA in the range of commercial pectins. The extraction resulted in low uronic acid content (UA 39 %) and lower yield. Similar values were obtained using harsher conditions (boiling 0.14 M HNO3 for 30 min and 60 min - Fractions B and C, respectively). HSQC-NMR confirmed the coextraction of galactomannans. Considering the unexpected results, three other soy hull samples (2, 3 and 4) were used for extraction. The yields and UA were in the range of 10-13 % and 26-48 %, respectively, also below published data. Prior removal of galactomannan by water extraction increased the UA content to 62 % and gave rise to a pectin with a degree of methyl-esterification (DM) of 29 %. The pectin had remarkable amount of rhamnogalacturonan I and xylogalacturonan and did not form gel with calcium. The findings using four different commercial samples did not support previously published data and demonstrated that soy hull is not suitable as a raw material for production of food grade pectins by conventional extraction.
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Affiliation(s)
- Luis Henrique Reichembach
- Department of Biochemistry and Molecular Biology, Federal University of Parana, PO Box 19046, 81531-980 Curitiba, Parana, Brazil
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22
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Zhu Y, Feng X, Guo J, Wang L, Guo X, Zhu X. A review of extraction, purification, structural properties and biological activities of legumes polysaccharides. Front Nutr 2022; 9:1021448. [PMID: 36276828 PMCID: PMC9581318 DOI: 10.3389/fnut.2022.1021448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 09/16/2022] [Indexed: 11/25/2022] Open
Abstract
In recent years, polysaccharides derived from legumes polysaccharides have aroused worldwide interests. Phytochemical and pharmacological studies have studied the physicochemical properties (emulsification, stability and foaming) and demonstrated the biological activities (immune regulation, anti-oxidation, anti-tumor, hypoglycemic, hypolipidemic and intestinal flora regulation) of legumes polysaccharides. Besides, it is reported that the extraction methods will affect the structural features of polysaccharides, thus further changing their physicochemical properties and biological activities. This review appraised the available literatures described the extraction, purification, structural characterization, biological activity and functional properties of legumes polysaccharides in recent years. It can provide useful research underpinnings and updated information for the development and application of related polysaccharides in functional food and medicinal field.
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Affiliation(s)
- Yingying Zhu
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xuewei Feng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jianhang Guo
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Li Wang
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China,*Correspondence: Li Wang
| | - Xudan Guo
- Basic Medical College, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Hebei University of Chinese Medicine, Shijiazhuang, China,Xudan Guo
| | - Xiangzhen Zhu
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China,Xiangzhen Zhu
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23
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Guan X, Wang Q, Lin B, Sun M, Zheng Q, Huang J, Lai G. Structural characterization of a soluble polysaccharide SSPS1 from soy whey and its immunoregulatory activity in macrophages. Int J Biol Macromol 2022; 217:131-141. [PMID: 35835298 DOI: 10.1016/j.ijbiomac.2022.07.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/15/2022] [Accepted: 07/07/2022] [Indexed: 11/05/2022]
Abstract
A soluble soybean polysaccharide SSPS1 with a molecular weight of 2737 kDa was extracted and purified from soy whey. SSPS1 was composed of glucose (97.3 %) and a small amount of mannose (2.7 %). Structural analysis results suggested that SSPS1 had a → 6)-α-d-Glcp-(1 → glucan structure, with a trace amount of α-d-Glcp-(1 → connected to the main chain via O-3. In vitro immunological experiments suggested that SSPS1 enhanced the growth rate and phagocytic activity of RAW 264.7 macrophages. In addition, SSPS1 stimulated the secretion of cytokines (TNF-α, INF-β, IL-6 and IL-1β) as well as nitric oxide (NO) production through upregulating the expression of the related genes and proteins in RAW 264.7 cells. This study provided a new method for efficient utilization of soy whey, and the results indicate that SSPS1 extracted from soy whey could be used as a novel immunomodulator.
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Affiliation(s)
- Xuefang Guan
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350002, Fujian, China
| | - Qi Wang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350002, Fujian, China.
| | - Bin Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China
| | - Meiling Sun
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China
| | - Qi Zheng
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China
| | - Juqing Huang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350002, Fujian, China
| | - Gongti Lai
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, Fujian, China
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Hua Y, Zhang H, Fu Q, Feng Y, Duan Y, Ma H. Effects of Ultrasound Modification with Different Frequency Modes on the Structure, Chain Conformation, and Immune Activity of Polysaccharides from Lentinus edodes. Foods 2022; 11:foods11162470. [PMID: 36010471 PMCID: PMC9407330 DOI: 10.3390/foods11162470] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/21/2022] Open
Abstract
Highlights Abstract The aim of this study was to investigate the effects of ultrasound with different frequency modes on the chemical structure, chain conformation, and immune activity of lentinan from Lentinus edodes; the structure–activity relationship of lentinan was also discussed. The results showed that, compared with original lentinan (extracted using hot water), although ultrasonic treatment did not change the monosaccharide composition and main functional groups of lentinan, it significantly changed its chain conformation. Especially at 60, 40/60, and 20/40/60 kHz, according to atomic force microscopy and solution chain conformation parameters, lentinan transformed from a rigid triple-helix chain to a flexible single-helix chain, and the side-chain was severely broken. Under this condition, lentinan had the worst immune activity. However, at 20/40 and 20/60 kHz, the rigid triple-helix chain transformed into a loose and flexible triple-helix chain, showing the strongest immune activity. These results indicated that dual-frequency ultrasound had significant effects on the conformation of lentinan, and the conformation characteristics of polysaccharide chain such as spiral number, stiffness and flexibility, and side-chain played an important role in immune activity. This study shows the great potential of ultrasound with different frequency modes in carbohydrate food processing, which may have important reference value and practical significance.
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Affiliation(s)
- Yu Hua
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
| | - Qian Fu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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25
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Li L, Zhang H, Chen X, Yan S, Yang L, Song H, Li J, Liu J, Yu H, Liu H, Zhu D. Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave‐assisted salt extraction. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li Li
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Hongyun Zhang
- College of Food Science and Technology Bohai University Jinzhou China
| | - Xinru Chen
- College of Food Science and Technology Bohai University Jinzhou China
| | - Shiyu Yan
- College of Food Science and Technology Bohai University Jinzhou China
| | - Lina Yang
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Hong Song
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Jun Li
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd. Yucheng China
| | - Hansong Yu
- College of Food Science and Technology Jilin Agricultural University Changchun China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou China
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26
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Zhang RY, Gao JH, Shi YL, Lan YF, Liu HM, Zhu WX, Wang XD. Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull. Front Nutr 2022; 9:928972. [PMID: 35799594 PMCID: PMC9253664 DOI: 10.3389/fnut.2022.928972] [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: 04/26/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Sesame seed hull is the major by-product of sesame seed processing and is rich in polysaccharides. In this work, sesame hull polysaccharides (SHP) were extracted by ultrasound-assisted alkali extraction methods with a yield of 6.49%. Three purified polysaccharide fractions were obtained after decolorization, deproteinization, and column chromatography. Then, their main composition and antioxidant activity were investigated. The dominant fraction was SHP-2 with a yield of 3.78%. It was composed of galacturonic acid (51.3%), glucuronic acid (13.8%), rhamnose (8.9%), glucose (8.4%), and others. The linkage types of SHP-2 have the α-D-GalpA-(1,4)-linked, α-D-GlcpA-(1,2)-linked, β-T-D-Rhap-linked, β-D-Glcp-(1,6)-linked, β-T-D-Galp-linked, α-L-Xylp-(1,4)-linked, α-L-Araf-(1,3,5)-linked, and β-D-Manp-(1,4)-linked. This study might provide some useful basic data for developing applications for sesame seed hull polysaccharides in the food and pharmaceutical industries.
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27
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Wang Z, Yang L, Xue S, Wang S, Zhu L, Ma T, Liu H, Li R. Molecular docking and dynamic insights on the adsorption effects of soy hull polysaccharides on bile acids. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ziyi Wang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Lina Yang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Sen Xue
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Shengnan Wang
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Lijie Zhu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Tao Ma
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Ruren Li
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
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28
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Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01372-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107304] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Yang L, Wu X, Luo M, Shi T, Gong F, Yan L, Li J, Ma T, Li R, Liu H. Na +/Ca 2+ induced the migration of soy hull polysaccharides in the mucus layer in vitro. Int J Biol Macromol 2022; 199:331-340. [PMID: 35031312 DOI: 10.1016/j.ijbiomac.2022.01.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/21/2021] [Accepted: 01/05/2022] [Indexed: 12/21/2022]
Abstract
This study aimed to investigate the mechanism of Na+/Ca2+-induced soy hull polysaccharide (SHP) migration in the mucus layer. The viscosity, potential, microstructure, SHP migration, and metabolite migration were analyzed. The results showed that Na+ had little effect on the viscosity of polysaccharides, while Ca2+ increased the viscosity of polysaccharides. Na+ and Ca2+ promoted the migration of SHP particles by reducing the zeta potential, while they decreased the migration of SHP chyle particles by increasing the aggregation. SHP was fermented by gut microbiota to produce a large number of short-chain fatty acids (SCFAs). Compared with Ca2+, Na+ increased the migration of total SCFAs in the mucus layer. The high-Na+/Ca2+ mucus internal environment had a specific effect on the transport of nutrients in the intestine.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Xinghui Wu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Mingshuo Luo
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Taiyuan Shi
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Fayong Gong
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Lang Yan
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Jing Li
- Panxi Crops Research, Utilization Key Laboratory of Sichuan Province, Xichang University, Sichuan 615000, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ruren Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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31
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Fan R, Mao G, Xia H, Zeng J. Chemical elucidation and rheological properties of a pectic polysaccharide extracted from Citrus medica L. fruit residues by gradient ethanol precipitation. Int J Biol Macromol 2022; 198:46-53. [PMID: 34958815 DOI: 10.1016/j.ijbiomac.2021.12.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 12/31/2022]
Abstract
Citron (Citrus. medica L.) fruits are commonly utilized in the production of essential oil, therefore, the fruits residues turn out to be industrial byproducts. In the present study, a crude polysaccharide was extracted from citron fruit residues by hot water extraction and precipitation of ethanol (95%), after deproteinization, a major polysaccharide component (CMLP-2) was obtained by gradient ethanol precipitation (20%-80%). The physicochemical properties of CMLP-2 such as surface morphology, functional groups, and thermostability were examined by FT-IR spectroscopy, SEM, and thermogravimetric analysis. Moreover, the chemical structure of CMLP-2 was elucidated that CMLP-2 is an acidic pectic polysaccharide consisting of arabinose (Ara), galacturonic acid (GalA), and rhamnose (Rha) in a molar ratio of 4:2:1 with a molecular weight of 202.18 kDa. CMLP-2 is a novel pectic polysaccharide rich in rhamnogalacturonan I (RG-I). Moreover, rheological tests revealed that CMLP-2 solution is pseudoplastic and temperature resistant. The result could be a good basis for the utilization of Citrus medica L. fruits residues as plant-derived food additive.
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Affiliation(s)
- Ruiyi Fan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Genlin Mao
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Hongqi Xia
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Jiwu Zeng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China.
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32
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Hu Y, Wang S, Shi Z, Zhai L, Fu J, Zhao J. Purification, characterization, and antioxidant activity of polysaccharides from Okara. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Yanbo Hu
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
| | - Siqi Wang
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
| | - Zenghui Shi
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
| | - Liyuan Zhai
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
| | - Jingyi Fu
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
| | - Jun Zhao
- School of Food Sciences and Engineering Chang Chun University Changchun P.R. China
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33
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Lin Q, Yang L, Han L, Wang Z, Luo M, Zhu D, Liu H, Li X, Feng Y. Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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34
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Lu W, Yang Z, Chen J, Wang D, Zhang Y. Recent advances in antiviral activities and potential mechanisms of sulfated polysaccharides. Carbohydr Polym 2021; 272:118526. [PMID: 34420760 DOI: 10.1016/j.carbpol.2021.118526] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/31/2021] [Accepted: 08/01/2021] [Indexed: 11/24/2022]
Abstract
Natural polysaccharides derived from plants, fungi and animals are well known as ideal functional products with multiple biological activities and few side effects. Among them, natural occurring sulfated polysaccharides and those from synthetic origin are increasingly causing more attention worldwide, as they have been proved to possess broad-spectrum antiviral activities. The focus of this review is on analyzing the current state of knowledge about the origin of sulfated polysaccharides, more importantly, the potential connection between the structure and their antiviral mechanisms. Sulfated polysaccharide may interfere with a few steps in the virus life cycle (i.e. adsorption, invasion, transcription and replication) and/or improve the host antiviral immune response. Moreover, their antiviral activity was affected by degree of substitution, substitution position, molecular weight, and spatial conformation. This review may provide approach for the development of novel and potent therapeutic agents.
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Affiliation(s)
- Wenjing Lu
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, China.
| | - Zhifeng Yang
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, China
| | - Juan Chen
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, China
| | - Di Wang
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, China
| | - Yu Zhang
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, China
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35
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Yang L, Huang J, Wu X, Li L, Cai W, Zhu L, Wang S, Song H, Zhu D, Ma T, Liu H. Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106704] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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Wang S, Qu D, Zhao G, Yang L, Zhu L, Song H, Liu H. Characterization of the structure and properties of the isolating interfacial layer of oil-water emulsions stabilized by soy hull polysaccharide: Effect of pH changes. Food Chem 2021; 370:131029. [PMID: 34500292 DOI: 10.1016/j.foodchem.2021.131029] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/23/2021] [Accepted: 08/29/2021] [Indexed: 01/08/2023]
Abstract
The effect of pH on the microstructure and properties of the soy hull polysaccharide interfacial layer was determined. The particle size at pH 2.0 was the largest (36.7 μm), whereas the absolute ζ-potential was the smallest. The protein content was the lowest at pH 2.0 and 9.0 and peaked around pH 4.0-5.0 (77.7%). The ordered secondary protein structure content under low pH conditions was greater than that under high pH conditions and the stability of the interfacial layer was higher at high pH, whereas the emulsion viscosity decreased by two orders of magnitude between pH 2.0 and 9.0. It appears that low pH reduced the thermal stability and increased the apparent viscosity of the emulsion by increasing the structural order of the protein in the interfacial layer. These findings lay the foundation for future work to reveal the key components and characteristic structures of soy hull polysaccharide that affect interfacial stability.
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Affiliation(s)
- Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China
| | - Danni Qu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Guilan Zhao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China.
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37
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Yang L, Wu X, Zhao L, Wang Z, Zhu D, Wang S, He Y, Liu H. The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Polysaccharides are macromolecules used for food development, and their further separation into different molecular weights allows their broader application in the food industry. Here, we performed microwave-assisted ammonium oxalate extraction of soy hull polysaccharide (SHP; MASP), followed by their separation and purification using membrane-separation technology and analyses of the emulsifying stability and MASP mechanism at different molecular weights. Additionally, we compared the composition and structural differences in SHP components and evaluated the separation and grading-emulsification stability properties of the membrane-emulsified components. The results showed improved emulsification stability properties of high molecular weight SHPs that had been separated and purified by membrane separation, with the formed emulsion exhibiting a high degree of viscosity, uniform particle-size distribution, smaller particle size, less interfacial tension, and a high Zeta potential. Moreover, the chemical composition, monosaccharide composition, and molecular weight of SHP were different.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Xinghui Wu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Li Zhao
- School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , 214122 , China
| | - Ziyi Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - Yutang He
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
| | - He Liu
- College of Food Science and Technology, Bohai University , Jinzhou , Liaoning , 121013 , China
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38
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Zhang D, Qi J, Jiang W, Liao J, Yang X. Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Dai‐Yu Zhang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Jun‐Ru Qi
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Wen‐Xin Jiang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Jin‐Song Liao
- Qingyuan Lemon Biotechnology Co. Ltd. Qingyuan 511517 China
- School of Life Sciences South China Normal University Guangzhou 510640 China
| | - Xiao‐Quan Yang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
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39
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Liu H, Xu J, Xu X, Yuan Z, Song H, Yang L, Zhu D. Structure/function relationships of bean polysaccharides: A review. Crit Rev Food Sci Nutr 2021; 63:330-344. [PMID: 34256630 DOI: 10.1080/10408398.2021.1946480] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Beans are a rich source of high quality protein and oil, and have attracted increasing interest from both nutrition researchers and health-conscious consumers. This review aims to provide a foundation for the future research and development of bean polysaccharides, by summarizing the sources, structure, and functions of bioactive bean polysaccharides. Structure/function relationships are described, for biological activities, such as immunological, antioxidant and anti-diabetes. This will provide useful guidance for further optimization of polysaccharide structure and the development of bean polysaccharides as a novel functional material.
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Affiliation(s)
- He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China
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40
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Chang X, Shen CY, Jiang JG. Structural characterization of novel arabinoxylan and galactoarabinan from citron with potential antitumor and immunostimulatory activities. Carbohydr Polym 2021; 269:118331. [PMID: 34294341 DOI: 10.1016/j.carbpol.2021.118331] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 01/13/2023]
Abstract
This study aimed to extract polysaccharides from citron and analyze their structures and potential bioactivities. Two novel polysaccharides CM-1 and CM-2 were purified from citron by DEAE-Sepharose Fast Flow and Sephadex G-100 column chromatography. Monosaccharide composition, linkage and NMR data were used to infer their sugar chains composition. The anti-breast cancer cells and immunoregulatory activities of CM-1 and CM-2 were investigated. Results indicated that CM-1 (Mw = 21,520 Da), composed of arabinose, xylose, mannose and glucose in a molar ratio of 10.78:11.53:1.00:1.70, was arabinoxylan (AX) with (1 → 4)-linked β-d-Xylp skeleton monosubstituted with α-l-Araf units at O-3 position. While CM-2 (Mw = 22,303 Da), composed of arabinose, mannose, glucose and galactose in a molar ratio of 25.46:1.45:1.00:6.57, was galactoarabinan (GA) with (1 → 5)-linked α-l-Araf backbone substituted by β-d-Galp units at O-2 and/or O-3 positions. Both polysaccharides exhibited potential inhibiting cancer and immunostimulatory activities in vitro, especially CM-1. These results provide a basis for further research on citron polysaccharides.
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Affiliation(s)
- Xu Chang
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China
| | - Chun-Yan Shen
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China; School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China.
| | - Jian-Guo Jiang
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China.
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Chen J, Meng Q, Jiang B, Chen J, Zhang T, Zhou L. Structure characterization and in vitro hypoglycemic effect of partially degraded alginate. Food Chem 2021; 356:129728. [PMID: 33836362 DOI: 10.1016/j.foodchem.2021.129728] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 12/15/2022]
Abstract
Alginate is a low-cost polysaccharide found abundantly in seaweeds which consists of mannuronate and guluronate, and it is considered a sustainable gum source for dietary fiber. To solve the high viscosity-related problems while retaining its physiological properties, four partially degraded alginate products (PDA1-4) with molecular weight of 1.05-0.40 × 105 g mol-1 and intrinsic viscosity of 170.9-38.9 mL g-1 were enzymatically prepared and characterized. 1H Nuclear magnetic resonance analysis showed the used alginate lyase had a preference to degrade guluronate-blocks. PDA1 and PDA2 presented random coil conformation, whereas PDA3 and PDA4 displayed compact spherical-coil conformation over random coil conformation in solution. In vitro assays suggested a glucose-adsorption capacity order of PDA1 < PDA2 < alginate < PDA3 < PDA4 and a glucose-diffusion retardation capacity order of PDA3 < PDA1 ≤ alginate < PDA2 < PDA4, indicating that partially degraded alginate reinforced the hypoglycemic effect, especially mannuronate-rich PDA4. Overall, the study may have important implications for development of PDA as dietary fiber with potential hypoglycemic activity.
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Affiliation(s)
- Jiawei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qing Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Licheng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Yang L, Lin Q, Han L, Wang Z, Luo M, Kang W, Liu J, Wang J, Ma T, Liu H. Soy hull dietary fiber alleviates inflammation in BALB/C mice by modulating the gut microbiota and suppressing the TLR-4/NF-κB signaling pathway. Food Funct 2020; 11:5965-5975. [PMID: 32662806 DOI: 10.1039/d0fo01102a] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
The present study is undertaken to assess the ability of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from soy hulls to relieve colitis in dextran sulfate sodium (DSS) induced inflammatory bowel disease (IBD) in a BALB/C mouse model. We characterized dietary fiber (DF) structures by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). Water retention capacity (WRC), water swelling capacity (WSC), oil adsorption capacity (OAC), glucose adsorption capacity (GAC), and the bile acid retardation index (BRI) were measured. The unique surface and chemical structural characteristics endowed DF with good absorption capacity and hydration ability, along with delayed glucose diffusion and absorption of bile acids. IBD was induced with a solution containing 5% DSS in male mice, which were administered a total oral dose of IDF (300 mg kg-1) and SDF (300 mg kg-1) three times per day after successful model establishment. All the mice were assessed weekly for weight change, diarrhea index, and fecal bleeding index. Levels of TLR-4 and NF-κB proteins were measured with western blotting analysis. Cytokine TNF-α in the serum was detected with an enzyme-linked immunosorbent assay (ELISA). Histological methods (H&E) were used to observe part of the mouse colon. The gut microbiota in the colonic contents was analyzed by 16S rRNA gene sequencing. DF decreased weight loss, diarrhea, and fecal bleeding, and also slowed serum TNF-α release. Increases in the levels of NF-κB proteins in inflamed colon tissue were also significantly suppressed by DF treatment. DF ameliorates the colitis induced decrease in gut microbiota species richness. The effect of SDF seemed clearer: the relative abundance of Barnesiella, Lactobacillus, Ruminococcus and Flavonifractor at the genus level was greater than that in the normal control group.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China. and China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Qian Lin
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Lin Han
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Ziyi Wang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Mingshuo Luo
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Wanrong Kang
- Scientific Research Center, Gansu University of Chinese Medicine, Lanzhou, Gansu 730000, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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