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Lee H, Song J, Lee B, Cha J, Lee H. Food carbohydrates in the gut: structural diversity, microbial utilization, and analytical strategies. Food Sci Biotechnol 2024; 33:2123-2140. [PMID: 39130670 PMCID: PMC11315866 DOI: 10.1007/s10068-024-01648-3] [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: 04/17/2024] [Revised: 06/14/2024] [Accepted: 06/17/2024] [Indexed: 08/13/2024] Open
Abstract
Carbohydrates, which are a vital dietary component, undergo digestion and gut fermentation through microbial enzymes to produce beneficial short-chain fatty acids. Certain carbohydrates selectively modulate the gut microbiota, impacting host health. Carbohydrate-active enzymes within the gut microbiota significantly contribute to carbohydrate utilization and microbial diversity. Despite their importance, the structural complexity of carbohydrates poses analytical challenges. However, recent advancements, notably, mass spectrometry, have allowed for their characterization and functional analysis. This review examines the intricate relationship between dietary carbohydrates and the gut microbiota, highlighting the crucial role of advanced analytical techniques in understanding their diversity and implications. These advancements provide valuable insights into carbohydrate bioactivity. Integrating high-throughput analysis with next-generation sequencing provides deeper insights into gut microbial interactions, potentially revealing which carbohydrate structures are beneficial for gut health.
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Affiliation(s)
- HyunJi Lee
- Department of Applied Chemistry, Food Science and Technology, Dong-eui University, Busan, 47340 Republic of Korea
| | - JaeHui Song
- Department of Applied Chemistry, Food Science and Technology, Dong-eui University, Busan, 47340 Republic of Korea
| | - Bokyung Lee
- Department of Food Science and Nutrition, Dong-A University, Busan, 49315 Republic of Korea
- Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315 Republic of Korea
| | - Jaeho Cha
- Department of Microbiology, Pusan National University, Busan, 46241 Republic of Korea
- Microbiological Resources Research Institute, Pusan National University, Busan, 46241 Republic of Korea
| | - Hyeyoung Lee
- Department of Applied Chemistry, Food Science and Technology, Dong-eui University, Busan, 47340 Republic of Korea
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Chen X, Wang Y, Ye Y, Yu H, Wu B. The Pre- and Post-column Derivatization on Monosaccharide Composition Analysis, a Review. Chem Biodivers 2024:e202400749. [PMID: 38856087 DOI: 10.1002/cbdv.202400749] [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: 03/25/2024] [Revised: 06/07/2024] [Accepted: 06/10/2024] [Indexed: 06/11/2024]
Abstract
Polysaccharides, as common metabolic products in organisms, play a crucial role in the growth and development of living organisms. For humans, polysaccharides represent a class of compounds with diverse applications, particularly in the medical field. Therefore, the exploration of the monosaccharide composition and structural characteristics of polysaccharides holds significant importance in understanding their biological functions. This review provides a comprehensive overview of extraction methods and hydrolysis strategies for polysaccharides. It systematically analyzes strategies and technologies for determining polysaccharide composition and discusses common derivatization reagents employed in further polysaccharide studies. Derivatization is considered a fundamental strategy for determining monosaccharides, as it not only enhances the detectability of analytes but also increases detection sensitivity, especially in liquid chromatography (LC), capillary electrophoresis (CE), and gas chromatography (GC) techniques. The review meticulously examines pre-column and post-column derivatization techniques for monosaccharide analysis, categorizing them based on diverse detection methodologies. It delves into the principles and distinctive features of various derivatization reagents, offering a comparative analysis of their strengths and limitations. Ultimately, the aim is to provide guidance for selecting the most suitable derivatization approach, taking into account the structural nuances, biological functions, and reaction dynamics of polysaccharides.
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Affiliation(s)
- Xuexia Chen
- Ocean College, Zhejiang University, Zhoushan, 321000, China
| | - Yinuo Wang
- Ocean College, Zhejiang University, Zhoushan, 321000, China
| | - Yongjun Ye
- Zhejiang Suichang Huikang Pharmaceutical Industry Co., Suichang, 323000, China
| | - Huali Yu
- Lishui Institute for Quality Inspection and Testing, Lishui, 323000, China
| | - Bin Wu
- Ocean College, Zhejiang University, Zhoushan, 321000, China
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Wu Q, Zhang M, Hu H, Tu Y, Gao P, Li T, Zhang X, Teng J, Wang L. Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans. Int J Biol Macromol 2024; 257:128510. [PMID: 38043663 DOI: 10.1016/j.ijbiomac.2023.128510] [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: 10/10/2023] [Revised: 11/17/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Comparison of chemical composition and functional properties of insoluble and soluble dietary fiber (IDF, SDF) obtained from four China cereal brans was investigated. With findings, IDFs and SDFs for rice bran (RB), wheat bran (WB), highland barely bran (HBB) and tartary buckwheat bran (TBB) contained several monosaccharides such as arabinose, galactose, glucose, xylose, and galacturonic acid. The RBIDF was shrinking and formed a rugged microscopic structure, while the structure of WBIDF was dense and flat. HBBIDF and TBBIDF showed fold and flake structure. The glucose adsorption capacity of the HBBIDF was highest among all samples, which was 3.2 mmol/g. TBBIDF exhibited the highest value of cholesterol adsorption capacity (10.5 mg/g) at pH 7.0 and maximum binding capacity (BCmax, 365.2 μmol/g) for cadmium at pH 7.0 among all samples, respectively. As a result, HBBIDF and TBBIDF are potential fiber-rich ingredients in functional foods.
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Affiliation(s)
- Qinglan Wu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yi Tu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Pinhan Gao
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Jian Teng
- Shanghai Adfontes Technology Co., Ltd, Caoxi North Road 45, Shanghai 20000, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Schena T, von Mühlen C. Chromatographic speed classification for liquid chromatography using average theoretical peak time (ATPT). Anal Chim Acta 2024; 1287:342092. [PMID: 38182344 DOI: 10.1016/j.aca.2023.342092] [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: 09/04/2023] [Revised: 11/19/2023] [Accepted: 11/29/2023] [Indexed: 01/07/2024]
Abstract
BACKGROUND The development of analytical techniques in the field of liquid chromatography has brought new frontiers in performance and analytical speed for the technique. The proper evaluation of the analytical boundaries achieved with those developments was not addressed in the literature, since different liquid chromatography (LC) techniques have not yet received any classification regarding their chromatographic speed. Defining chromatographic analysis speed based simply on analysis time is an outdated concept since it is sample and analyte-dependent. In this context, the application of the Average Theoretical Peak Time concept (ATPT) is proposed as a unified metric for chromatographic speed classification. RESULTS This metric was evaluated using PCA analysis in a group of more than 50 publications, which generated the classification of LC methods in normal, high, hyper, and ultra-high-speed separations using ATPT. Normal speed (ATPT values greater than 18000 ms/peak) was found in HPLC, nano-LC, SFC, and CEC methods. Therefore, high-speed methods (ATPT values between 4000 and 18000 ms/peak) were found in UHPLC techniques, while LC × LC methods presented higher ATPT values between 1000 and 4000 ms/peak being classified as hyper-speed separations. ATPT can also be used as an optimization parameter, since older methods show higher ATPT values, while recent published papers show lower values of this metric. This behavior is justified due to the improvement of the LC methods over the years. SIGNIFICANCE This work fulfills the gap in chromatographic definitions and metrics, regarding analytical speed in one-dimensional and multidimensional liquid chromatographic techniques and shows that ATPT metrics is a robust parameter that can be used to classify the separation speed as well as a metric to evaluate the LC Method optimization. It also corrects the historical application of separation time as a metric for chromatographic speed.
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Affiliation(s)
- Tiago Schena
- Faculty of Technology, Universidade Estadual do Rio de Janeiro (UERJ), Presidente Dutra highway, km 298, Resende, (RJ), 27537-000, Brazil; LECO Instruments, Av. Das Nações Unidas, 12399 - Cj121B, São Paulo, (SP), 04578-000, Brazil.
| | - Carin von Mühlen
- Faculty of Technology, Universidade Estadual do Rio de Janeiro (UERJ), Presidente Dutra highway, km 298, Resende, (RJ), 27537-000, Brazil.
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Zhou FY, Liang J, Lü YL, Kuang HX, Xia YG. A nondestructive solution to quantify monosaccharides by ATR-FTIR and multivariate regressions: A case study of Atractylodes polysaccharides. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 279:121411. [PMID: 35653809 DOI: 10.1016/j.saa.2022.121411] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/12/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
The quality evaluation of nature polysaccharides is a tough nut to crack because of its high Mw distributions and larger polarity property. It is well-known that infrared spectroscopy and multiple regression modeling have been used for quantitative examinations in multiple fields, but it has not been applied to the compositional analysis of polysaccharides. In this study, attenuated total reflectance-fourier transform infrared spectroscopy is used to simultaneously quantify aldoses, ketose and uronic acids in Atractylodes polysaccharides by a combination of multivariate regressions. After experience of different data processing pretreatments, the resulting spectrum contains maximum amount of information of monosaccharide contents in Atractylodes polysaccharides. In this case, different smoothing points, derivatives, SNV and MSC are used in the pre-modeling spectrum processing and VIP screening is used to reduce the number of variables to simplify the calculation of the model. All the most optimal prediction models have both good prediction ability (R2 ≥ 0.9 and RPD > 3) and no over fitting (RMSEP/RMSEC < 3). This strategy has opened a new possibility for the nondestructive determination of complex monosaccharide compositions of natural polysaccharides in a short detection time, low equipment requirement and high experimental safety.
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Affiliation(s)
- Fang-Yu Zhou
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Jun Liang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Yan-Li Lü
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Hai-Xue Kuang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Yong-Gang Xia
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China.
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Recent advances in qualitative and quantitative analysis of polysaccharides in natural medicines: A critical review. J Pharm Biomed Anal 2022; 220:115016. [PMID: 36030753 DOI: 10.1016/j.jpba.2022.115016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/20/2022]
Abstract
Polysaccharides from natural medicines, being safe and effective natural mixtures, show great potential to be developed into botanical drugs. However, there is yet one polysaccharide-based case that has fulfilled the Botanical Guidance definition of a botanical drug product. One of the reasons is the analytical methods commonly used for qualitative and quantitative analysis of polysaccharides fall far behind the quality control criteria of botanical drugs. Here we systemically reviewed the recent advances in analytical methods. A critical evaluation of the strength and weaknesses of these methods was provided, together with possible solutions to the difficulties. Mass spectrometry with or without robust chromatographic separation was increasingly employed. And scientists have made significant progress in simplifying polysaccharide quantification by depolymerizing it into oligosaccharides. This oligosaccharides-based strategy is promising for qualitative and quantitative analysis of polysaccharides. And continuous efforts are still needed to develop a standardized quality control method that is specific, accurate, repeatable, and applicable for analyzing individual components in natural medicine formulas.
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Kurzyna-Szklarek M, Cybulska J, Zdunek A. Analysis of the chemical composition of natural carbohydrates - An overview of methods. Food Chem 2022; 394:133466. [PMID: 35716502 DOI: 10.1016/j.foodchem.2022.133466] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/13/2022] [Accepted: 06/09/2022] [Indexed: 11/19/2022]
Abstract
Natural carbohydrates are gaining importance over a wide spectrum of human activity due to their versatile functionalities. The properties of carbohydrates are currently used in many branches of industry and new possibilities of their utilization, like in medicine or materials science, are demonstrated systematically. The attractive properties of carbohydrates result from their chemical structure and ability to form macromolecules and derivatives. Each application of carbohydrate requires a knowledge of their chemical composition, which due to the number and differentiation of monosaccharides and their spatial forms is often challenging. This review presents an overview on sample preparation and the methods used for the determination of the fine chemical structure of natural carbohydrates. Most popular and reliable colorimetric, chromatographic and spectroscopic methods are presented with an emphasis on their pros and cons.
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Affiliation(s)
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022; 83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
Abstract
Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm-3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xu Yao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shiyi Lu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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