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Cai W, Luo Y, Xue J, Guo R, Huang Q. Effect of ultrasound assisted H 2O 2/Vc treatment on the hyperbranched Lignosus rhinocerotis polysaccharide: Structures, hydrophobic microdomains, and antitumor activity. Food Chem 2024; 450:139338. [PMID: 38631210 DOI: 10.1016/j.foodchem.2024.139338] [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: 01/23/2024] [Revised: 03/31/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024]
Abstract
The effect of ultrasonic intensity (28.14, 70.35, and 112.56 W/cm2) on Lignosus rhinocerotis polysaccharide (LRP) degraded by ultrasound assisted H2O2/Vc system (U-H/V) was investigated. U-H/V broke the molecular chain of LRP and improved the conformational flexibility, decreasing the molecular weight, intrinsic viscosity ([η]) and particle size. The functional groups and hyperbranched structure of LRP were almost stable after U-H/V treatment, however, the triple helix structure of LRP was partially disrupted. With increasing ultrasonic intensity, the critical aggregation concentration increased from 0.59 mg/mL to 1.57 mg/mL, and the hydrophobic microdomains reduced. Furthermore, the LRP treated with U-H/V significantly inhibited HepG2 cell proliferation by inducing apoptosis. The increase in antitumor activity of LRP was closely associated with the reduction of molecular weight, [η], particle size and hydrophobic microdomains. These results revealed that U-H/V treatment facilitates the degradation of LRP and provides a better insight into the structure-antitumor activity relationship of LRP.
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Affiliation(s)
- Wudan Cai
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States of America
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States of America
| | - Ruotong Guo
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
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2
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Dong B, Shen L, Yang M, Yang K, Cheng F. Structure and Bioactivity of Intracellular and Extracellular Polysaccharides of Trametes lactinea Mycelium. Microorganisms 2024; 12:1431. [PMID: 39065199 PMCID: PMC11278701 DOI: 10.3390/microorganisms12071431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/11/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Trametes lactinea polysaccharides have a high medicinal value; however, we still know little about the structure and bioactivity of intracellular and extracellular polysaccharides in the mycelial liquid fermentation of T. lactinea. This study analyzed the structures of intracellular (IP-1, IP-2, and IP-3) and extracellular (EP-1 and EP-2) polysaccharide components isolated from T. lactinea liquid fermentation, as well as investigated their antioxidant, antibacterial, and immunomodulatory properties. The results showed that IP-3 was the only component with a triple-helix structure, while the other four components did not possess this structure. IP3 has a higher molecular weight, flavonoid, and total phenolic content compared to other components. Both intracellular and extracellular polysaccharide components exhibited strong scavenging abilities against ABTS and DPPH radicals. The components showed limited antibacterial effects against four types of bacteria (Staphylococcus aureus, Bacillus subtilis, Erwinia carotovora, and Escherichia coli), and were found to be non-toxic to RAW264.7 cells, even promoting cell proliferation. Furthermore, within a specific concentration range, all components enhanced the phagocytic activity of RAW264.7 cells, increased the secretion of NO, TNF-α, and IL-6, and demonstrated concentration-dependent effects, with IP-3 displaying the most potent immunomodulatory activity. This study shows a high potential for the development and utilization of polysaccharides derived from the liquid fermentation of T. lactinea mycelium.
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Affiliation(s)
- Bowen Dong
- Guangxi Colleges and Universities Key Laboratory for Cultivation and Utilization of Subtropical Forest Plantation, College of Forestry, Guangxi University, Nanning 530004, China; (B.D.); (L.S.); (M.Y.)
| | - Lu Shen
- Guangxi Colleges and Universities Key Laboratory for Cultivation and Utilization of Subtropical Forest Plantation, College of Forestry, Guangxi University, Nanning 530004, China; (B.D.); (L.S.); (M.Y.)
| | - Mei Yang
- Guangxi Colleges and Universities Key Laboratory for Cultivation and Utilization of Subtropical Forest Plantation, College of Forestry, Guangxi University, Nanning 530004, China; (B.D.); (L.S.); (M.Y.)
- Guangxi Key Laboratory of Forest Ecology and Conservation, College of Forestry, Guangxi University, Nanning 530004, China
| | - Kaitai Yang
- Guangxi Forestry Science Research Institute, Nanning 530002, China;
| | - Fei Cheng
- Guangxi Colleges and Universities Key Laboratory for Cultivation and Utilization of Subtropical Forest Plantation, College of Forestry, Guangxi University, Nanning 530004, China; (B.D.); (L.S.); (M.Y.)
- Guangxi Key Laboratory of Forest Ecology and Conservation, College of Forestry, Guangxi University, Nanning 530004, China
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3
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Dnyaneshwar Patil N, Bains A, Kaur S, Yadav R, Ali N, Patil S, Goksen G, Chawla P. Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate. Food Chem 2024; 445:138671. [PMID: 38367556 DOI: 10.1016/j.foodchem.2024.138671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 01/28/2024] [Accepted: 02/02/2024] [Indexed: 02/19/2024]
Abstract
Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact of modifications like succinylation and ultrasonication on its properties remains unclear. This study explored dual succinylation and ultrasonication modification to enhance its functionality and application. Modified chickpea protein with a degree of succinylation of 96.75 %, showed enhanced water holding capacity 39.83 %, oil holding capacity 54.02 %, solubility 7.20 %, and emulsifying capacity 23.17 %, compared to native protein. Despite reduced amino acid content (64.50 %), particularly lysine, succinylation increased sulfhydryl by 1.74 %, reducing hydrophobicity (Ho) by 41.87 % and causing structural changes. Ultrasonication further reduced particle size by 82.57 % and increased zeta potential and amino acid content (57.47 %). The dual-modified protein exhibited a non-significant increase in antimicrobial activity against Staphylococcus aureus (25.93 ± 1.36 mm) compared to the native protein (25.28 ± 1.05 mm). In conclusion, succinylation combined with ultrasonication offers a promising strategy to enhance chickpea protein's physicochemical properties for diverse applications.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara Punjab 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara Punjab 144411, India
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh India
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sandip Patil
- Department of Haematology and Oncology, Shenzhen Children's Hospital, 7019 Yi Tian Road, Shenzhen 510038, China
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara Punjab 144411, India.
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4
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Huang H, Wang Q, Ning Z, Ma Y, Huang Y, Wu Y, Yang Y, Xiao M, Ye J. Preparation, antibacterial activity, and structure-activity relationship of low molecular weight κ-carrageenan. Int J Biol Macromol 2024; 266:131021. [PMID: 38522689 DOI: 10.1016/j.ijbiomac.2024.131021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/29/2024] [Accepted: 03/18/2024] [Indexed: 03/26/2024]
Abstract
κ-Carrageenan (KC) is a polysaccharide widely used in food industry. It has been widely studied for its excellent physicochemical and beneficial properties. However, the high molecular weight and high viscosity of KC make it difficult to be absorbed and to exert its' biological activities, thus limit its extensive industrial application. In order to solve this problem, five low molecular weight κ-carrageenans (DCPs) were prepared by the degradation of KC using hydrogen peroxide (H2O2) and ascorbic acid (AH2). The chemical compositions and structure characteristics of the DCPs were then determined. The results showed that H2O2 and AH2 could effectively degrade KC to DCPs, and DCPs remained the basic skeletal structure of KC. DCPs showed good antibacterial activities against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis. The Minimum Inhibitory Concentration (MIC) of DCPs with the highest antibacterial effects were 5.25, 4.5, 5.25, and 4.5 mg/mL, respectively. This is due to the underlying mechanism of DCPs that bind to the bacterial membrane proteins and change the membrane permeability, thus exerting antibacterial activity. In addition, Spearman's rank correlation and Ridge regression analysis revealed that the molecular weight and the contents of 3,6-anhydro-D-galactose, aldehyde group, carboxyl, and sulfate were the main structural characteristics affecting the antibacterial activity. Our findings reveal that the H2O2-AH2 degradation treatment could significantly improve the antibacterial activity of KC and provide insights into the quantitative structure-activity relationships of the antibacterial activity of DCPs.
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Affiliation(s)
- Haibing Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Qing Wang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Zichen Ning
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Yake Ma
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yaqing Wu
- Instrumental Analysis Center of Huaqiao University, Xiamen 361021, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
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5
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Wang H, Huang G. Extraction, purification, structural modification, activities and application of polysaccharides from different parts of mulberry. Food Funct 2024; 15:3939-3958. [PMID: 38536669 DOI: 10.1039/d3fo05747j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
The mulberry plant is a member of the Moraceae family and belongs to the Morus genus. Its entire body is a treasure, with mulberries, mulberry leaves, and mulberry branches all suitable for medicinal use. The main active ingredient in mulberries is mulberry polysaccharide. Studies have shown that polysaccharides from different parts of mulberry exhibit antioxidant, antidiabetic, antibacterial, anti-inflammatory, and blood pressure-lowering properties. There are more studies on the biological activities, extraction methods, and structural characterization of polysaccharides from different parts of mulberry. However, the structural characterization of mulberry polysaccharides is mostly confined to the types and proportions of monosaccharides and the molecular weights of polysaccharides, and there are fewer systematic studies on polysaccharides from different parts of mulberry. In order to better understand the bioactive structure of mulberry polysaccharides, this article discusses the recent research progress in the extraction, separation, purification, bioactivity, structural modification, and application of polysaccharides from different parts of mulberry (mulberry leaves, mulberry fruits, and mulberry branches). It also delves into the pharmacological mechanisms of action of mulberry polysaccharides to provide a theoretical basis for further research on mulberry polysaccharides with a view to their deeper application in the fields of feed and nutraceuticals.
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Affiliation(s)
- Huilin Wang
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
| | - Gangliang Huang
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [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: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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7
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Zhang X, Zhang X, Wang Z, Quan B, Bai X, Wu Z, Meng Y, Wei Z, Xia T, Zheng Y, Wang M. Melanoidin-like carbohydrate-containing macromolecules from Shanxi aged vinegar exert immunoenhancing effects on macrophage RAW264.7 cells. Int J Biol Macromol 2024; 264:130088. [PMID: 38354936 DOI: 10.1016/j.ijbiomac.2024.130088] [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: 06/27/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 02/16/2024]
Abstract
Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity. The isolation process involved ethanol precipitation, deproteinization, decolorization, and DEAE-650 M column chromatography, resulting in the acquisition of four sub-fractions. All sub-fractions exhibited a molecular weight range of 6.92 to 16.71 kDa and were composed of 10 types of monosaccharides. Comparative analysis of these sub-fractions with two melanoidins exhibited similarities in elemental composition, spectral signature, and pyrolytic characteristics. Immunological assays confirmed the significantly enhanced cell viability, phagocytic activity, and secretion of nitric oxide, tumor necrosis factor (TNF)-α and interleukin (IL)-6 in RAW264.7 cells by all four sub-fractions. Further investigation of the immunomodulatory mechanism revealed that SAV-RP70-X, the most potent purified sub-fraction, enhanced aerobic glycolysis in macrophages and activated Toll-like receptor 2 (TLR2), TLR4, mannose receptor (MR), scavenger receptor (SR), and the dendritic cell-associated C-type lectin-1 receptor (Dectin-1). Furthermore, the activation of macrophages was associated with the MyD88/PI3K/Akt/NF-κB signaling pathway. Methylation analysis revealed that 1,4-Xylp was the most abundant glycosidic linkage in SAV-RP70-X.
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Affiliation(s)
- Xianglong Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaodong Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhisong Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Bingyan Quan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaoli Bai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zihang Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yuan Meng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zixiang Wei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
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Kiran NS, Yashaswini C, Singh S, Prajapati BG. Revisiting microbial exopolysaccharides: a biocompatible and sustainable polymeric material for multifaceted biomedical applications. 3 Biotech 2024; 14:95. [PMID: 38449708 PMCID: PMC10912413 DOI: 10.1007/s13205-024-03946-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Accepted: 01/28/2024] [Indexed: 03/08/2024] Open
Abstract
Microbial exopolysaccharides (EPS) have gained significant attention as versatile biomolecules with multifarious applications across various sectors. This review explores the valorisation of EPS and its potential impact on diverse sectors, including food, pharmaceuticals, cosmetics, and biotechnology. EPS, secreted by microorganisms, possess unique physicochemical properties, such as high molecular weight, water solubility, and biocompatibility, making them attractive for numerous functional roles. Additionally, EPS exhibit significant bioactivity, contributing to their potential use in pharmaceuticals for drug delivery and tissue engineering applications. Moreover, the eco-friendly and sustainable nature of microbial EPS production aligns with the growing demand for environmentally conscious processes. However, challenges still exist in large-scale production, purification, and regulatory approval for commercial use. Advances in bioprocessing and microbial engineering offer promising solutions to overcome these hurdles. Stringent investigations have concluded EPS as novel sources for sustainable applications that are likely to emerge and develop, further reinforcing the significance of these biopolymers in addressing contemporary societal needs and driving innovation in various industrial sectors. Overall, the microbial EPS represents a thriving field with immense potential for meeting diverse industrial demands and advancing sustainable technologies.
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Affiliation(s)
| | - Chandrashekar Yashaswini
- Department of Biotechnology, School of Applied Sciences, REVA University, Bengaluru, Karnataka India
| | - Sudarshan Singh
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
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Zhu B, Ma C, You L. Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5439-5451. [PMID: 38412221 DOI: 10.1021/acs.jafc.3c09344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Increasing hydrogen peroxide (H2O2)-based systems have been developed to degrade various polysaccharides due to the presence of highly reactive free radicals, but published degradation mechanisms are still limited. Therefore, this study aimed to clarify the degradation mechanism of six typical glucosidic bonds from different disaccharides in an ultraviolet (UV)/H2O2 system. The results showed that the H2O2 concentration, disaccharide concentration, and radiation intensity were important factors affecting pseudo-first-order kinetic constants. Hydroxyl radical, superoxide radical, and UV alone contributed 58.37, 18.52, and 19.17% to degradation, respectively. The apparent degradation rates ranked in the order of cellobiose ≈ lactose > trehalose ≈ isomaltose > turanose > sucrose ≈ maltose. The reaction pathways were then deduced after identifying their degradation products. According to quantum chemical calculations, the cleavage of α-glycosidic bonds was more kinetically unfavorable than that of β-glycosidic bonds. Additionally, the order of apparent degradation rates depended on the energy barriers for the formation of disaccharide-based alkoxyl radicals. Moreover, energy barriers for homolytic scissions of glucosidic C1-O or C7-O sites of these alkoxyl radicals ranked in the sequence: α-(1 → 2) ≈ α-(1 → 3) < α-(1 → 4) < β-(1 → 4) < α-(1 → 6) < α-(1 → 1) glucosidic bonds. This study helps to explain the mechanisms of carbohydrate degradation by free radicals.
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Affiliation(s)
- Biyang Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Cong Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
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Zhang J, Chen X, Wang Y, Zhan Q, Hu Q, Zhao L. Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network. Int J Biol Macromol 2024; 261:129382. [PMID: 38272430 DOI: 10.1016/j.ijbiomac.2024.129382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The polysaccharide fraction (FVP2) with molecular weight of 1525.09 kDa and intrinsic viscosity of 3.43 dL/g was isolated and purified from Flammulina velutipes (F. velutipes), and the ultrasonic degradation model of FVP2 was established to predict the molecular weight and intrinsic viscosity at the same time based on artificial neural network. FVP2U1 (1149.11 kDa, 1.78 dL/g), FVP2U2 (618.91 kDa, 1.19 dL/g) and FVP2U3 (597.35 kDa, 0.48 dL/g) with different molecular weights or viscosity were produced by this model to explore the effect of ultrasound on the physicochemical properties and antioxidant activity of FVP2. The results showed that ultrasonic treatment did not change the types of characteristic functional groups, monosaccharide composition and glycosidic bond of FVP2, but changed the chemical composition ratio and the degree of polymerization. Under ultrasonic treatment, the intrinsic viscosity of FVP2 still decreased significantly when the molecular weight did not decrease. Compared to other components subjected to ultrasonic degradation, FVP2U1 demonstrated higher molecular weight and viscoelasticity, while exhibiting lower antioxidant activity. In the case of no significant difference in molecular weight and monosaccharide composition, FVP2U3 with lower intrinsic viscosity has stronger hydration ability, higher crystallization index, lower viscoelasticity and stronger antioxidant capacity than FVP2U2.
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Affiliation(s)
- Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yifan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
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11
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Zhong W, Yu Y, Zhang B, Tao D, Fang J, Ma F. Effect of H 2O 2-assisted ultrasonic bath on the degradation and physicochemical properties of pectin. Int J Biol Macromol 2024; 258:128863. [PMID: 38143060 DOI: 10.1016/j.ijbiomac.2023.128863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/02/2023] [Accepted: 12/15/2023] [Indexed: 12/26/2023]
Abstract
The effects of H2O2-assisted ultrasonic bath degradation technology on pectin were investigated. The degradation efficiency with different pectin concentrations, H2O2 concentrations, ultrasonic power, and ultrasonic time was analyzed. The results showed that pectin concentration was negatively correlated with the degradation efficiency of pectin, while, H2O2 concentration, ultrasonic power, and ultrasonic time were positive correlated with the degradation efficiency. Besides, the apparent viscosity and viscoelasticity of the degraded pectin decreased significantly. The antioxidant activity increased after the H2O2-assisted ultrasonic bath treatment. The results of FTIR, NMR, laser particle size, SEM, XRD, and AFM analysis indicated that the degradation treatment did not destroy the main structure of pectin. The average particle size and crystallinity of pectin decreased. The degree of aggregation and the height of the molecular chain decreased significantly. In conclusion, the H2O2-assisted ultrasonic bath degradation technique could effectively degrade pectin. This study provided a comprehensive analysis of the degradation of pectin under H2O2-assisted ultrasonic bath, which will be beneficial to further develop H2O2-assisted ultrasonic bath techniques for pectin degradation.
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Affiliation(s)
- Weitian Zhong
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Yang Yu
- China Certification & Inspection Group Liaoning Co., Ltd., Shenyang 110866, China
| | - Baiqing Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Dongbing Tao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jun Fang
- Tianjin Agricultural Development Service Center, Tianjin 300202, China
| | - Fengming Ma
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Chongqing Research Institute of HIT, Harbin Institute of Technology, Harbin 150001, China.
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12
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Yan ZX, Li M, Wei HY, Peng SY, Xu DJ, Zhang B, Cheng X. Characterization and Antioxidant Activity of the Polysaccharide Hydrolysate from Lactobacillus plantarum LPC-1 and Their Effect on Spinach (Spinach oleracea L.) Growth. Appl Biochem Biotechnol 2024:10.1007/s12010-023-04843-w. [PMID: 38194184 DOI: 10.1007/s12010-023-04843-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/19/2023] [Indexed: 01/10/2024]
Abstract
This study presents a comparison between two hydrolysis systems (MnO2/H2O2 and ascorbic acid (VC)/H2O2) for the depolymerization of exopolysaccharide (EPS) from Lactobacillus plantarum LPC-1. Response surface methodology (RSM) was used to optimize these two degradation systems, resulting in two H2O2-free degradation products, MEPS (MnO2/H2O2-treated EPS) and VEPS (VC/H2O2-treated EPS), where H2O2 residues in the final products and their antioxidant activity were considered vital points. The relationship between the structural variations of two degraded polysaccharides and their antioxidant activity was characterized. Physicochemical tests showed that H2O2 had a notable impact on determining the total and reducing sugars in the polysaccharides, and both degradation systems efficiently eliminated this effect. After optimization, the average molecular weight of EPS was reduced from 265.75 kDa to 135.41 kDa (MEPS) and 113.11 kDa (VEPS), improving its antioxidant properties. Characterization results showed that the two hydrolysis products had similar major functional groups and monosaccharide composition as EPS. The crystal structure, main chain length, and branched chain number were crucial factors affecting the biological activity of polysaccharides. In pot testing, two degraded polysaccharides improved spinach quality more than EPS due to their lower molecular weights, suggesting the advantages of low-molecular-weight polysaccharides. In summary, these two degradation techniques offer valuable insights for further expanding the utilization of microbial resources.
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Affiliation(s)
- Zu-Xuan Yan
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Min Li
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Hong-Yu Wei
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Shuai-Ying Peng
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Duan-Jun Xu
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Bao Zhang
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Xin Cheng
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China.
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13
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Xu Y, Yang J, Liu J, Tang Y, Li X, Ye D, He J, Tang H, Zhang Y. Effects of synergistic Fenton-microwave treatment on the antioxidant stress of soluble polysaccharides and the physicochemical properties of insoluble polysaccharides from Gelidium amansii. Int J Biol Macromol 2024; 254:128366. [PMID: 37995786 DOI: 10.1016/j.ijbiomac.2023.128366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/14/2023] [Accepted: 11/21/2023] [Indexed: 11/25/2023]
Abstract
In this study, we individually obtained crude Gelidium amansii water-soluble polysaccharides and water-insoluble polysaccharides (GAIPs) using an improved Fenton-microwave synergistic treatment. The former were purified by alcohol precipitation and deproteinization to obtain Gelidium amansii water-soluble polysaccharides (GASPs), and their effects on the oxidative stress resistance of Caenorhabditis elegans were investigated. GAIPs were studied for their physicochemical properties, including hydration characteristics, adsorption, and cation-exchange capacity. The results showed that compared with the negative control, 1.0 mg/mL GASPs significantly upregulated (>1.70-fold) the expression of antioxidant-related genes, such as daf-16, sir-2.1, and skn-1 (p < 0.05), which prolonged the mean survival time and increased the mean number of head bobbing (p < 0.05). The hydration characteristics and oil-holding capacity of GAIPs were lower than those of G. amansii powder (GAP) and G. amansii filtrate residue (GADP). However, the adsorption capacity of GAIPs for cholesterol (pH 7.0) and sodium cholate and the cation-exchange capacity were significantly better than those of GAP (5.17, 13.16 & 1.63 times, p < 0.05) and GADP (8.42, 6.39, & 2.05 times, p < 0.05). To conclude, the synergistic Fenton-microwave treatment contributed to the increase in the oxidative stress resistance of GASPs and improved the adsorption capacity and cation-exchange capacity of GAIPs.
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Affiliation(s)
- Yuting Xu
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Jun Yang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Jiaqi Liu
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Yuxuan Tang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Xiangyu Li
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Deting Ye
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Jiyuan He
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Huinan Tang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China
| | - Yongjun Zhang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, PR China.
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14
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Liang Z, Li K, Huang W, Li Z, Xu X, Xu H, Li S. Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum. Int J Biol Macromol 2023; 253:126621. [PMID: 37657574 DOI: 10.1016/j.ijbiomac.2023.126621] [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: 06/19/2023] [Revised: 08/14/2023] [Accepted: 08/28/2023] [Indexed: 09/03/2023]
Abstract
Soluble dietary fiber (SDF), an important prebiotic, has attracted growing attention, due to its great health effects and wide application. This study focused on the preparation of SDF from fermented okara. The yield of SDF obtained through Penicillium expansum fermentation (FSDF) reached 45.63 % (w/w) under the optimal conditions (pH 6.7, inoculum size 9.5 %, and time 29 h) by response surface methodology, which were 1.92 and 4.43 times higher than those of phosphate-citric acid treatment and untreated okara. Infrared spectra and X-ray diffraction indicated that three SDFs had similar spectral distribution and crystalline region. Moreover, FSDF displayed looser and more porous microstructures. Meanwhile, the composition ratio of monosaccharides has changed. FSDF exhibited higher water solubility (97.46 %), glucose adsorption capacity (203.73 mg/g), sodium cholate adsorption capacity (13.07 mg/g), cholesterol adsorption capacity (6.69- 7.62 mg/g) and radical (ABTS+, hydroxyl and DPPH) scavenging capacity. Additionally, three SDFs didn't degrade by upper gastrointestinal tract and could improve the proportion of beneficial intestinal flora in vitro, such as Lactobacillus and Bifidobacterium. Overall, the FSDF prepared in this study was a functional ingredient with great potential in foods.
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Affiliation(s)
- Zhong Liang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Kecheng Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Weiwei Huang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Zhaoxia Li
- College of Marine and Biological Engineering, Yancheng Institute of Technology, Yancheng 224051, China
| | - Xiaoqi Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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15
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Yao J, Zeng J, Tang H, Shi Q, Li X, Tan J, Cheng Y, Li T, He J, Zhang Y. Preparation of Auricularia auricula polysaccharides and their protective effect on acute oxidative stress injury of Caenorhabditis elegans. Int J Biol Macromol 2023; 253:127427. [PMID: 37838122 DOI: 10.1016/j.ijbiomac.2023.127427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
This research enhanced the extraction procedure for Auricularia auricula crude polysaccharides by utilizing a modified Fenton reagent as a solvent, and obtained A. auricula polysaccharides (AAPs-VH) via alcohol precipitation and deproteinization. The HPLC profile revealed that the purified AAPs-VH using Sepharose 6FF was mainly a heteropolysaccharide, consisting primarily of mannose, glucuronic acid, glucose, and xylose. The Mw and Mn of the purified AAPs-VH were 87.646 kDa and 48.854 kDa, respectively. The FT-IR and NMR spectra revealed that the purified AAPs-VH belonged to pyranose and were mainly formed by (1 → 3)-linked-β-D glucan formation. In vivo experiments conducted with Caenorhabditis elegans, AAPs-VH was found to notably influence the lifespan, improve the antioxidant system, and decrease the level of cell apoptosis. This might be achieved by up-regulating the expression of genes in the IIS and TOR pathways. The study concludes that the modified Fenton reagent can increase Auricularia auricula polysaccharide solubleness and active sites, which may be an essential prompt for future studies.
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Affiliation(s)
- Jing Yao
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Jiangying Zeng
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Huinan Tang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Qianwen Shi
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Xiangyu Li
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Jingjing Tan
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Yirui Cheng
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Tianyuan Li
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Jiyuan He
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Yongjun Zhang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China.
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16
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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17
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Lee Q, Han X, Zheng M, Lv F, Liu B, Zeng F. Preparation of low molecular weight polysaccharides from Tremella fuciformis by ultrasonic-assisted H 2O 2-Vc method: Structural characteristics, in vivo antioxidant activity and stress resistance. ULTRASONICS SONOCHEMISTRY 2023; 99:106555. [PMID: 37582309 PMCID: PMC10448212 DOI: 10.1016/j.ultsonch.2023.106555] [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: 06/11/2023] [Revised: 07/27/2023] [Accepted: 08/05/2023] [Indexed: 08/17/2023]
Abstract
Different methods were used to degrade Tremella fuciformis polysaccharides (TFP) and prepare low molecular weight polysaccharides of Tremella fuciformis (TFLP) to improve their bioavailability. It was found that the TFLP prepared by ultrasonic-assisted H2O2-Vc method showed the highest level of antioxidant activity and stress resistance in C. elegans. The structural characteristics, in vivo antioxidant and stress resistance of TFLP-1 were evaluated after isolation and purification of TFLP, it was found that TFLP-1 was an acid polysaccharide with a molecular weight of 75770 Da, which mainly composed of mannose. Meanwhile, it could regulate the antioxidant activity and stress resistance in C. elegans by upregulating the transcription of fat-5, fat-7, acs-2, glp-1, hsf-1, hsp-1, mtl-1, nhr-49, skn-1 and sod-3 mRNA. The improvement effects were closely related to the significant regulation of galactose metabolism, alpha linolenic acid metabolism, and pantothenate and CoA biosynthesis metabolic pathways. These results provided insights into the high value application of Tremella fuciformis in the food industry and the development of antioxidant related functional foods.
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Affiliation(s)
- Quancen Lee
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xianjing Han
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Mingfeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Lv
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Bin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou 350002, China; National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian Subtropical Fruit and Vegetable Processing, Fujian Agriculture and Forestry University, Fuzhou 350002, China; National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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18
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Zhu B, Sun-Waterhouse D, You L. Insights into the mechanisms underlying the degradation of xylooligosaccharides in UV/H 2O 2 system. Carbohydr Polym 2023; 317:121091. [PMID: 37364944 DOI: 10.1016/j.carbpol.2023.121091] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/24/2023] [Accepted: 06/02/2023] [Indexed: 06/28/2023]
Abstract
UV/H2O2 process is increasingly used to degrade carbohydrates, though the underlying mechanisms remain unclear. This study aimed to fill this knowledge gap, focusing on mechanisms and energy consumption involved in hydroxyl radical (•OH)-mediated degradation of xylooligosaccharides (XOSs) in UV/H2O2 system. Results showed that UV photolysis of H2O2 generated large amounts of •OH radicals, and degradation kinetics of XOSs fitted with a pseudo-first-order model. Xylobiose (X2) and xylotriose (X3), main oligomers in XOSs, were attacked easier by •OH radicals. Their hydroxyl groups were largely converted to carbonyl groups and then carboxy groups. The cleavage rate of glucosidic bonds was slightly higher than that of pyranose ring, and exo-site glucosidic bonds were more easily cleaved than endo-site bonds. The terminal hydroxyl groups of xylitol were more efficiently oxidized than other hydroxyl groups of it, causing an initial accumulation of xylose. Oxidation products from xylitol and xylose included ketoses, aldoses, hydroxy acids and aldonic acids, indicating the complexity of •OH radical-induced XOSs degradation. Quantum chemistry calculations revealed 18 energetically viable reaction mechanisms, with the conversion of hydroxy-alkoxyl radicals to hydroxy acids being the most energetically favorable (energy barriers <0.90 kcal/mol). This study will provide more understanding of •OH radicals-mediated degradation of carbohydrates.
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Affiliation(s)
- Biyang Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Research Institute for Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; Research Institute for Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China.
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19
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Xie Y, Xu H, Xu S, Ge S, Chang X, Xu Y, Luo Z, Shan Y, Ding S. How to effectively and greenly prepare multi-scale structural starch nanoparticles for strengthening gelatin film (ultrasound-Fenton system). Int J Biol Macromol 2023; 247:125848. [PMID: 37455003 DOI: 10.1016/j.ijbiomac.2023.125848] [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: 05/06/2023] [Revised: 07/01/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
Ultrasound (US) assisted with Fenton (US-Fenton) reaction was developed to efficiently and greenly prepare starch nanoparticles (SNPs) that were employed as nanofillers to enhance gelatin (G) film properties. Compared to Fenton reaction alone, US-Fenton reaction significantly improved preparation efficiency and dispersion of SNPs (p < 0.05). An optimal US-Fenton reaction parameter (300 mM H2O2, ascorbic acid 55 mM, US 45 min) was found to prepare SNPs with uniform sizes (50-90 nm) and low molecular weight (Mn 7.91 × 105 Da). The XRD, FT-IR, and SAXS analysis revealed that the US-Fenton reaction degraded the amorphous and crystalline zones of starch from top to down, leading to the collapse of the original layered structure starch and the progressive formation of SNPs. The different sizes of SNPs were selected to prepare the composite films. The G-SNP3 film (with 50-90 nm SNPs) showed the most outstanding UV blocking, tensile, and barrier properties. Especially, the tensile strength of G-5%SNP3 film (containing 5 % SNPs) increased by 156 % and 6 % over that of G film and G-5%SNP2 film (containing 5%SNPs with 100-180 nm), respectively. Therefore, the nanomaterial was promisingly prepared by the US-Fenton system and provided a strategy for designing and producing nanocomposite films.
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Affiliation(s)
- Ying Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Saiqing Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China.
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China.
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20
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Wang Z, Zhou X, Shu Z, Zheng Y, Hu X, Zhang P, Huang H, Sheng L, Zhang P, Wang Q, Wang X, Li N. Regulation strategy, bioactivity, and physical property of plant and microbial polysaccharides based on molecular weight. Int J Biol Macromol 2023; 244:125360. [PMID: 37321440 DOI: 10.1016/j.ijbiomac.2023.125360] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/17/2023]
Abstract
Structural features affect the bioactivity, physical property, and application of plant and microbial polysaccharides. However, an indistinct structure-function relationship limits the production, preparation, and utilization of plant and microbial polysaccharides. Molecular weight is an easily regulated structural feature that affects the bioactivity and physical property of plant and microbial polysaccharides, and plant and microbial polysaccharides with a specific molecular weight are important for exerting their bioactivity and physical property. Therefore, this review summarized the regulation strategies of molecular weight via metabolic regulation; physical, chemical, and enzymic degradations; and the influence of molecular weight on the bioactivity and physical property of plant and microbial polysaccharides. Moreover, further problems and suggestions must be paid attention to during regulation, and the molecular weight of plant and microbial polysaccharides must be analyzed. The present work will promote the production, preparation, utilization, and investigation of the structure-function relationship of plant and microbial polysaccharides based on their molecular weight.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihan Shu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Hongtao Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Pengshuai Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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21
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Zheng Z, Wu L, Li Y, Deng W, Chen S, Song H. Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics. Foods 2023; 12:foods12081669. [PMID: 37107464 PMCID: PMC10137464 DOI: 10.3390/foods12081669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.
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Affiliation(s)
- Zhipeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Li Wu
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Yibin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Wei Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shouhui Chen
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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22
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Wang Z, Zhou X, Sheng L, Zhang D, Zheng X, Pan Y, Yu X, Liang X, Wang Q, Wang B, Li N. Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: A review. Int J Biol Macromol 2023; 236:123924. [PMID: 36871679 DOI: 10.1016/j.ijbiomac.2023.123924] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
With the bioactivities of antioxidant, anti-bacteria, anti-inflammation, immune regulation, antitumor and anti-coagulation, plant and microbial polysaccharides have been widely used in foods, medicine and cosmetics. However, how structure features affect the physicochemical property and bioactivity of plant and microbial polysaccharides is still unclear. Ultrasonic degradation usually degrades or modifies plant and microbial polysaccharides with different physicochemical properties and bioactivities by affecting their chemical or spatial structures via mechanical bond breaking and cavitation effects. Therefore, ultrasonic degradation might be an effective strategy for producing bioactive plant and microbial polysaccharides and analyzing their structure-function relationship. Present review summarized the influence of ultrasonic degradation on structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides. Moreover, further problems need to be paid attention to during the application of ultrasonication for plant and microbial polysaccharides degradation are also recommended. Overall, present review will provide an efficient method for producing enhanced bioactive plant and microbial polysaccharides and analyzing their structure-activity relationship based on ultrasonic degradation.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinxin Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaping Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaona Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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23
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Zhang S, Xu X, Cao X, Liu T. The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Han X, Zhao X, Zeng T, Yang Y, Yu H, Zhang C, Wang B, Liu X, Zhang T, Sun J, Li X, Zhao T, Zhang M, Ni Y, Tong Y, Tang Q, Liu Y. Multimodal-Synergistic-Modulation Neuromorphic Imaging Systems for Simulating Dry Eye Imaging. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2206181. [PMID: 36504477 DOI: 10.1002/smll.202206181] [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: 10/08/2022] [Revised: 11/18/2022] [Indexed: 06/17/2023]
Abstract
Inspired by human eyes, the neuromorphic visual system employs a highly efficient imaging and recognition process, which offers tremendous advantages in image acquisition, data pre-processing, and dynamic storage. However, it is still an enormous challenge to simultaneously simulate the structure, function, and environmental adaptive behavior of the human eye based on one device. Here, a multimodal-synergistic-modulation neuromorphic imaging system based on ultraflexible synaptic transistors is successfully presented and firstly simulates the dry eye imaging behavior at the device level. Moreover, important functions of the human visual system in relation to optoelectronic synaptic plasticity, image erasure and enhancement, real-time preprocessing, and dynamic storage are simulated by versatile devices. This work not only simplifies the complexity of traditional neuromorphic visual systems, but also plays a positive role in the publicity of biomedical eye care.
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Affiliation(s)
- Xu Han
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Xiaoli Zhao
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Tao Zeng
- Department of Materials Science and Engineering, National University of Singapore, Singapore, 117575, Singapore
| | - Yahan Yang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Hongyan Yu
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Cong Zhang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Bin Wang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Xiaoqian Liu
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Tao Zhang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Jing Sun
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Xinyuan Li
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Tuo Zhao
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Mingxin Zhang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Yanping Ni
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Yanhong Tong
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Qingxin Tang
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
| | - Yichun Liu
- Center for Advanced Optoelectronic Functional Materials Research, and Key Lab of UV-Emitting Materials and Technology of Ministry of Education, Northeast Normal University, 5268 Renmin Street, Changchun, 130024, China
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25
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Shi X, Feng J, Wang S, Huang J, Yu M. Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Zhu B, Chen Y, Chang S, Qiu H, You L. Degradation kinetic models and mechanism of isomaltooligosaccharides by hydroxyl radicals in UV/H2O2 system. Carbohydr Polym 2023; 300:120240. [DOI: 10.1016/j.carbpol.2022.120240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/09/2022] [Accepted: 10/14/2022] [Indexed: 11/02/2022]
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27
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Preparation and Antioxidant Activity In Vitro of Fermented Tremella fuciformis Extracellular Polysaccharides. FERMENTATION 2022. [DOI: 10.3390/fermentation8110616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
This study was aimed at increasing the capacity of fermented Tremella fuciformis extracellular polysaccharides (TEPS) for possible functional food applications. Thus, strain varieties, fermentation parameters and purification conditions, and the in vitro antioxidant activities of purified EPS fractions were investigated. An EPS high-yield strain Tf526 was selected, and the effects of seven independent fermentation factors (time, temperature, initial pH, inoculum size, shaking speed, carbon, and nitrogen source) on the EPS yield were evaluated. By single factor optimization test, yeast extract and glucose were chosen as nitrogen sources and carbon sources, respectively, and with initial pH of 6.0, inoculum size of 8%, shaking speed of 150 rpm, and culture at 25 °C for 72 h, the optimal yield of TEPS reached 0.76 ± 0.03 mg/mL. Additionally, A-722MP resin showed the most efficient decoloration ratio compared to six other tested resins. Furthermore, optimal decoloration parameters of A-722MP resin were obtained as follows: decoloration time of 2 h, resins dosage of 2 g, and temperature of 30 °C. Decoloration ratio, deproteinization ratio, and polysaccharide retention ratio were 62.14 ± 2.3%, 81.21 ± 2.13%, and 73.42 ± 1.96%, respectively. Furthermore, the crude TEPS was extracted and four polysaccharide fractions were isolated and purified as Tf1-a, Tf1-b, Tf2, and Tf3 by the DEAE-Sepharose FF column and the Sephasryl S100 column. In general, the antioxidant activities of the Lf1-a and Lf1-b were lower compared with Vc at the concentration of 0.1 to 3 mg/mL, but the FRAP assay, DPPH scavenging activity, and hydroxyl radical scavenging activity analysis still revealed that Tf1-a and Tf1-b possess significant antioxidant activities in vitro. At the concentration of 3 mg/mL, the reducing power of Lf1-a and Lf1-b reached 0.86 and 0.70, the maximum DPPH radical were 54.23 ± 1.68% and 61.62 ± 2.73%, and the maximum hydroxyl radicals scavenging rates were 58.76 ± 2.58% and 45.81 ± 1.79%, respectively. Moreover, there were significant correlations (r > 0.8) among the selected concentrations and antioxidant activities of TEPS major fractions Tf1-a and Tf1-b. Therefore, it is expected that Tf1-a and Tf1-b polysaccharide fractions from fermented TEPS may serve as active ingredients in functional foods.
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28
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Li M, Zhang H, Hu X, Liu Y, Liu Y, Song M, Wu R, Wu J. Isolation of a New Polysaccharide from Dandelion Leaves and Evaluation of Its Antioxidant, Antibacterial, and Anticancer Activities. Molecules 2022; 27:7641. [PMID: 36364468 PMCID: PMC9658512 DOI: 10.3390/molecules27217641] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/24/2022] [Accepted: 10/29/2022] [Indexed: 07/25/2023] Open
Abstract
Dandelion, in China, has a long history as a medicinal and edible plant, and possesses high nutritional and medical value. The present study aimed to isolate a new polysaccharide (DLP-3) from dandelion leaves and to evaluate its antioxidant, antibacterial, and anticancer activities. The structure of DLP-3 was analyzed using HPLC, FT-IR, SEM, GC-MS, and NMR spectroscopy. DLP-3 mainly consisted of Man, Rha, GlcA, Glc, Gal, and Ara with molar ratios of 2.32, 0.87, 1.21, 3.84, 1.00, and 1.05, respectively, with a molecular weight of 43.2 kDa. The main linkages of DLP-3 contained (1→4)-α-d-Glc, (1→4,6)-α-d-Glc, (1→6)-α-d-Gal, (1→2)-α-d-Man, (1→4)-α-d-Man, β-l-Ara-(1→, and α-l-Rha-(1→. DLP-3 exhibited a smooth surface, purely flake-like structure, and a triple helix conformation. Moreover, DLP-3 presented obvious antioxidant and antibacterial activities in a concentration-dependent manner. DLP-3 showed significant anticancer activities by inhibiting tumor cell proliferation. These findings provide a theoretical basis for the application of DLP-3 as a natural functional active substance in functional foods.
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Affiliation(s)
- Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang 110035, China
| | - Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Yanfeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Meijun Song
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
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29
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Golovchenko V, Popov S, Smirnov V, Khlopin V, Vityazev F, Naranmandakh S, Dmitrenok AS, Shashkov AS. Polysaccharides of Salsola passerina: Extraction, Structural Characterization and Antioxidant Activity. Int J Mol Sci 2022; 23:13175. [PMID: 36361966 PMCID: PMC9657462 DOI: 10.3390/ijms232113175] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/20/2022] [Accepted: 10/25/2022] [Indexed: 11/19/2023] Open
Abstract
The above-ground part of the Salsola passerine was found to contain ~13% (w/w) of polysaccharides extractable with water and aqueous solutions of ammonium oxalate and sodium carbonate. The fractions extracted with aqueous sodium carbonate solutions had the highest yield. The polysaccharides of majority fractions are characterized by similar monosaccharide composition; namely, galacturonic acid and arabinose residues are the principal components of their carbohydrate chains. The present study focused on the determination of antioxidant activity of the extracted polysaccharide fractions and elucidation of the structure of polysaccharides using nuclear magnetic resonance (NMR) spectroscopy. Homogalacturonan (HG), consisting of 1,4-linked residues of α-D-galactopyranosyluronic acid (GalpA), rhamnogalacturonan-I (RG-I), which contains a diglycosyl repeating unit with a strictly alternating sequence of 1,4-linked D-GalpA and 1,2-linked L-rhamnopyranose (Rhap) residues in the backbone, and arabinan, were identified as the structural units of the obtained polysaccharides. HMBC spectra showed that arabinan consisted of alternating regions formed by 3,5-substituted and 1,5-linked arabinofuranose residues, but there was no alternation of these residues in the arabinan structure. Polysaccharide fractions scavenged the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical at 0.2-1.8 mg/mL. The correlation analysis showed that the DPPH scavenging activity of polysaccharide fractions was associated with the content of phenolic compounds (PCs).
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Affiliation(s)
- Victoria Golovchenko
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Vasily Smirnov
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Victor Khlopin
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Fedor Vityazev
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 167982 Syktyvkar, Russia
| | - Shinen Naranmandakh
- School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia
| | - Andrey S. Dmitrenok
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 119991 Moscow, Russia
| | - Alexander S. Shashkov
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 119991 Moscow, Russia
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30
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Effects of ultrasound-assisted Fenton treatment on structure and hypolipidemic activity of apricot polysaccharides. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Guo Y, Sun Y, Chen X, Ye H, Dou H. Investigation on the effects of drying methods on the structure and antioxidant activity of
Tremella fuciformis
polysaccharides using asymmetrical flow field‐flow fractionation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuxi Guo
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory‐Autoimmune Disease of Hebei Province, School of Basic Medical Sciences Hebei University Baoding China
| | - Yushan Sun
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory‐Autoimmune Disease of Hebei Province, School of Basic Medical Sciences Hebei University Baoding China
| | - Xue Chen
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory‐Autoimmune Disease of Hebei Province, School of Basic Medical Sciences Hebei University Baoding China
| | - Hong Ye
- Health Science Center Hebei University Baoding China
| | - Haiyang Dou
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory‐Autoimmune Disease of Hebei Province, School of Basic Medical Sciences Hebei University Baoding China
- Affiliated Hospital of Hebei University Baoding China
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Li M, Liu Y, Zhang H, Liu Y, Wang W, You S, Hu X, Song M, Wu R, Wu J. Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis. Front Nutr 2022; 9:938290. [PMID: 35903453 PMCID: PMC9320318 DOI: 10.3389/fnut.2022.938290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Accepted: 05/23/2022] [Indexed: 01/20/2023] Open
Abstract
Polygonatum sibiricum is one of the most widely used traditional Chinese medicine in China. Polygonatum sibiricum polysaccharide (PSP) is the main functional component of Polygonatum sibiricum. In this study, a water-soluble polysaccharide (PSP-1) was first isolated from Polygonatum sibiricum with a molecular weight of 38.65 kDa. Structural analysis was performed via methylation and FT-IR spectroscopy analyses, which in combination with NMR spectroscopy, revealed that PSP-1 has a → 4-α-D-Glcp-1 → backbone with the substitution at O-6 with the β-D-Glcp-1 → residues. Furthermore, PSP-1 exhibited potent and concentration-dependent anticancer effects, inducing HepG2 cell apoptosis and arresting the cell cycle at the G1 phase. Moreover, PSP-1 also decreased the mitochondrial membrane potential, damaged the nucleus of HepG2 cells, and increased the activity of caspase-9 and−3 in the intrinsic apoptotic pathways to induce HepG2 cell apoptosis. To conclude, PSP-1 might be a good candidate for the treatment of liver cancer, and this work provides important information for understanding the relationship between structure and antitumor activity of PSP-1, which is relevant for the treatment of hepatocellular carcinoma in clinic.
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Affiliation(s)
- Mo Li
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
- College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang, China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Henan Zhang
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Yanfeng Liu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Weiming Wang
- Heilongjiang Academy of Traditional Chinese Medicine, Harbin, China
| | - Shengbo You
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Meijun Song
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
- *Correspondence: Rina Wu
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
- Junrui Wu
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33
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Yuan H, Dong L, Zhang Z, He Y, Ma X. Production, structure, and bioactivity of polysaccharide isolated from Tremella fuciformis. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.030] [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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34
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Yu C, Fang Y, Huang W, Lei P, Xu X, Sun D, Wu L, Xu H, Li S. Effect of surfactants on the production and biofunction of Tremella fuciformis polysaccharide through submerged fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Structure characterization, antioxidant and emulsifying capacities of exopolysaccharide derived from Tetragenococcus halophilus SNTH-8. Int J Biol Macromol 2022; 208:288-298. [PMID: 35248612 DOI: 10.1016/j.ijbiomac.2022.02.186] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/20/2022] [Accepted: 02/27/2022] [Indexed: 01/14/2023]
Abstract
Tetragenococcus halophilus exopolysaccharides (THPS) are metabolites released by T. halophilus SNTH-8 to resist a high-salt environment. Although many studies have investigated the mechanisms underlying salt tolerance shown by T. halophilus, structural characteristics as well as antioxidant and emulsifying capacities of THPS remain unclear. In this study, we isolated and purified two components, THPS-1 and THPS-2, from T. halophilus SNTH-8. Purified THPS-1 and THPS-2 were composed of arabinose, xylose, fucose, galactose, glucose, and glucuronic acid at a molar ratio of 1.66:38.95:2.11:26.12:29.73:1.43 and 0.46:40.3:0.54:30.8:1.36:25.54, respectively. The average molecular weights of THPS-1 and THPS-2 were 14.98 kDa and 21.03 kDa, respectively. Moreover, the structures of THPS-1 and THPS-2 were investigated via fourier-transform infrared spectroscopy(FT-IR), nuclear magnetic resonance spectroscopy(NMR), scanning electron microscopy(SEM), and methylation analysis. THPS-1 was a highly branched polysaccharide with a backbone of α-D-(1,4)-Xyl, α-D-(1,6)-Glc and α-D-Xyl as the terminal, while THPS-2 was a highly branched polysaccharide with a backbone of α-D-(1,4)-Xyl and β-D-GlcA as the terminal. The branches were identified as β-D-(1,4,6)-Gal and β-D-(1,6)-Gal. Both THPS-1 and THPS-2 exhibited high antioxidant and emulsifying capacities. Overall, our structural analysis of THPS may further enhance research on natural emulsifiers and antioxidants.
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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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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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Liu Y, Liu Y, Mu D, Yang H, Feng Y, Ji R, Wu R, Wu J. Preparation, structural characterization and bioactivities of polysaccharides from mulberry (Mori Fructus). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Wu DT, He Y, Fu MX, Gan RY, Hu YC, Peng LX, Zhao G, Zou L. Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107085] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Huang S, Zou Y, Ye Z, Chen J, Luo J, Lan Y, Guo L, Lin J, Zheng Q. A comparative study on the physio‐chemical properties, antioxidant and immuno‐stimulating activities of two national geographical indication products of
Tremella fuciformis
in China. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishi Huang
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Yuan Zou
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Zhiwei Ye
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jieming Chen
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jinhai Luo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods South China Agricultural University Guangzhou510642China
| | - Liqiong Guo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Junfang Lin
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Qianwang Zheng
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
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Liu Q, Zhou Y, Gao Y, Shu Z, Zhang J, Liu H, Cao M, Liu G, Sun J. Degraded Porphyra haitanensis sulfated polysaccharide relieves ovalbumin-induced food allergic response by restoring the balance of T helper cell differentiation. Food Funct 2021; 12:4707-4719. [PMID: 33929475 DOI: 10.1039/d1fo00335f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
We previously described that Porphyra haitanensis sulfated polysaccharide (PHSP) maintains the balance of pro-inflammation and immunosuppression. However, it is unclear whether degraded PHSP (DPHSP) still shows the immunomodulatory activity. Here, we degraded PHSP by four different methods alone or combined in pairs, and the results showed that the molecular weight and viscosity of DPHSP were significantly decreased, while the main chemical bonds and functional structure were consistent with those of PHSP. We then investigated the immunomodulatory function of DPHSP in vitro and in vivo. Actually, DPHSP enhances the inhibitory effects on mast cell activation and improves the suppression activity of PHSP on the food anaphylactic response. In an ovalbumin-induced food allergy mouse model, the production of allergic mediators and cytokines (interleukin-4 and 13, and interferon-γ) was inhibited by DPHSP. Meanwhile, DPHSP had a stronger ability to up-regulate the differentiation of regulatory T (Treg) cells and its related cytokines. These results suggested that DPHSP showed a better anti-food allergic ability than PHSP by regulating T helper cell balance and promoting Treg cell differentiation, which indicates that DPHSP is a novel potential nutrient component against food allergy.
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Affiliation(s)
- Qingmei Liu
- Allergy Department, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100730, China.
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Yan S, Pan C, Yang X, Chen S, Qi B, Huang H. Degradation of Codium cylindricum polysaccharides by H 2O 2-Vc-ultrasonic and H 2O 2-Fe 2+-ultrasonic treatment: Structural characterization and antioxidant activity. Int J Biol Macromol 2021; 182:129-135. [PMID: 33831452 DOI: 10.1016/j.ijbiomac.2021.03.193] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 03/28/2021] [Accepted: 03/30/2021] [Indexed: 12/21/2022]
Abstract
In this study, two degraded polysaccharides were obtained by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment from Codium cylindricum. The basic structure of polysaccharides was characterized and the relationship between structure and antioxidant activity was studied. FTIR spectrum indicated that the degraded polysaccharides had similar functional groups (OH, CH, CO group) with ordinary polysaccharides. LC-MS analysis showed that the degraded polysaccharides were composed of the same monosaccharide units (mannose, galactose, arabinose, glucose, ribose) with Codium cylindricum polysaccharides, but the molar ratio was different. Meanwhile, the molecular weight and morphological feature of polysaccharides had been changed after degradation. Additionally, the antioxidant activity assay revealed that two degraded polysaccharides with lower molecular weight possessed better antioxidant property than ordinary polysaccharides. These results suggested that the basic structure of polysaccharides had not been damaged by two degradation methods, while the antioxidant activity was significantly enhanced.
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Affiliation(s)
- Shanglong Yan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Bo Qi
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
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Ofoedu CE, You L, Osuji CM, Iwouno JO, Kabuo NO, Ojukwu M, Agunwah IM, Chacha JS, Muobike OP, Agunbiade AO, Sardo G, Bono G, Okpala COR, Korzeniowska M. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis. Foods 2021; 10:699. [PMID: 33806060 PMCID: PMC8064442 DOI: 10.3390/foods10040699] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 12/20/2022] Open
Abstract
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide's antioxidative property; with some examples and their respective sources are briefly summarised.
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Affiliation(s)
- Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (J.S.C.); (A.O.A.)
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (J.S.C.); (A.O.A.)
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
| | - Jude O. Iwouno
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
| | - Ngozi O. Kabuo
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
| | - Moses Ojukwu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
| | - Ijeoma M. Agunwah
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
| | - James S. Chacha
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (J.S.C.); (A.O.A.)
- Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, 3006 Morogoro, Tanzania
| | - Onyinye P. Muobike
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria; (C.M.O.); (J.O.I.); (N.O.K.); (M.O.); (I.M.A.); (O.P.M.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (J.S.C.); (A.O.A.)
- Department of Food Technology, University of Ibadan, 200284 Ibadan, Nigeria
| | - Giacomo Sardo
- Institute for Biological Resources and Marine Biotechnologies—IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy; (G.S.); (G.B.)
| | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies—IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy; (G.S.); (G.B.)
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland;
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland;
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Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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Jia Y, Gao X, Xue Z, Wang Y, Lu Y, Zhang M, Panichayupakaranant P, Chen H. Characterization, antioxidant activities, and inhibition on α-glucosidase activity of corn silk polysaccharides obtained by different extraction methods. Int J Biol Macromol 2020; 163:1640-1648. [PMID: 32941900 DOI: 10.1016/j.ijbiomac.2020.09.068] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/04/2020] [Accepted: 09/10/2020] [Indexed: 02/05/2023]
Abstract
The polysaccharides (CSPw, CSPc, CSPa, and CSPu) were prepared by hot water extraction, acid-assisted extraction, alkaline-assisted extraction, and ultrasound-assisted extraction from corn silk, respectively. High performance gel permeation chromatography (HPGPC), fourier-transform infrared (FT-IR) spectroscopy, and scanning electron microscopy (SEM) results indicated that the extraction methods had an obvious impact on the molecular weight, structure, and morphology of the CSPs. Among the four polysaccharides, CSPu showed the highest inhibitory α-glucosidase activity, which might be related to its smaller molecular weight. Furthermore, kinetics analyses revealed that CSPu had significant inhibition of α-glucosidase in a non-reversible and competitive manner. Fluorescence quenching analysis illustrated that the interaction mechanism of CSPu and α-glucosidase was claimed as a static quenching mechanism. Isothermal titration calorimetry (ITC) analysis showed that the main driving forces for the interaction of CSPu with α-glucosidase was hydrogen bonding and the binding interactions of them occurred spontaneously.
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Affiliation(s)
- Yanan Jia
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xudong Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Zihan Xue
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yajie Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yangpeng Lu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300384, PR China; State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Pharkphoom Panichayupakaranant
- Phytomedicine and Pharmaceutical Biotechnology Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla 90112, Thailand
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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