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Wang M, Yu A, Hu W, Zhang Z, Wang Z, Meng Y, Yang B, Kuang H. Extraction, purification, structural characteristic, health benefit, and product application of the polysaccharides from bamboo shoot: A review. Int J Biol Macromol 2024; 271:132581. [PMID: 38797301 DOI: 10.1016/j.ijbiomac.2024.132581] [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: 01/13/2024] [Revised: 05/08/2024] [Accepted: 05/20/2024] [Indexed: 05/29/2024]
Abstract
Bamboo shoot is a kind of widely distributed natural green vegetable, which has a long history of consumption and cultivation, and has edible, nutritional and economic value. Bamboo shoot is nutrient-rich food with carbohydrates, fats, proteins, polysaccharides, flavonoids, alkaloids and other chemical components, can meet the body's needs. Notably, bamboo shoot polysaccharides are the most attractive saccharides, most of which are water-soluble polysaccharides, and their various biological activities have been paid more attention by researchers. With the deepening of research on bamboo shoot polysaccharides, they have been found to have anti-diabetic, anti-oxidant, anti-inflammatory, anti-complement activities, immunomodulatory, etc. Further research on bamboo shoot polysaccharides, their sources, molecular weights, chemical structures, monosaccharide compositions and structural characteristics are constantly explored. In order to better research and development of bamboo shoot polysaccharides, it is necessary to carry on a comprehensive arrangement. Here, the extraction and purification methods, structural characteristics, health benefits, structure-activity relationships and product applications of bamboo shoot polysaccharides were systematically reviewed. This article will deepen the understanding of bamboo shoot polysaccharides, provide knowledge base for further research on bamboo shoot polysaccharides, and expand the vision for developing related products.
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Affiliation(s)
- Meng Wang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China.
| | - Aiqi Yu
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Wenjing Hu
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Zhaojiong Zhang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Zhibin Wang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Yonghai Meng
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Bingyou Yang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China
| | - Haixue Kuang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China.
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Istianah N, Kang HJ, Lee YJ, Choe D, Jung SK, Hong SC, Jung YH. Enhancing the dispersibility of Gelidium amansii-derived microfibrillated cellulose through centrifugal fractionation. Int J Biol Macromol 2024; 262:129909. [PMID: 38368676 DOI: 10.1016/j.ijbiomac.2024.129909] [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: 10/06/2023] [Revised: 12/01/2023] [Accepted: 01/31/2024] [Indexed: 02/20/2024]
Abstract
Hydrothermal pretreatment is useful for microfibrillated cellulose (MFC) preparation due to its safety, but the remaining hemicellulose might affect MFC properties. This study aimed to investigate the effect of centrifugation time on hemicellulose removal and the physicochemical properties of MFC obtained after hydrothermal pretreatment and micro-fibrillation. In this study, centrifugation was applied to the MFC suspension at varying duration times. Composition analysis and Fourier transform infrared spectra indicated that fractionated MFC has no hemicellulose content after 10, 20, and 30 min centrifugation. It also showed an approximately 5 times higher than 0.5 % g/g of initial solid concentration, indicated by a lower gel concentration point, than unfractionated MFC. Scanning electron microscope images of the fractionated MFC for 30 min (MFC2C) presented thin, long cellulose fibrils of 517 nm in average diameter and 635-10,000 nm in length that induced a slower sedimentation rate. MFC2C dispersion was also improved by autoclave sterilization by regulating cellulose structure, rheology, and crystallinity. As a result, MFC dispersibility can be enhanced by removing hemicellulose through simple centrifugation.
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Affiliation(s)
- Nur Istianah
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Food Science and Biotechnology, Universitas Brawijaya, Malang 65145, Indonesia
| | - Hye Jee Kang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Yeon Ju Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Deokyeong Choe
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Sung Keun Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Sung-Chul Hong
- Department of Food Science and Biotechnology, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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