1
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Yunianta Y, Laeliocattleya RA, Wulan SN, Risjani Y. Fucoidan extract from brown seaweed ( Sargassum echinocarpum): molecular weight, elemental composition, selectivity and anticancer activity against breast cancer cells. Nat Prod Res 2024:1-9. [PMID: 38567646 DOI: 10.1080/14786419.2024.2326978] [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: 09/28/2023] [Accepted: 02/27/2024] [Indexed: 04/04/2024]
Abstract
Molecular weight and elemental composition contribute to fucoidan bioactivity. Fucoidan extract from S. echinocarpum had three fractions varying in molecular weights (Mw), whereas crude fucoidan extract had a moderate Mw of 2,034.31 kDa. The fucoidan extract contained several elements, including C (38.19%), O (44.46%), and S (2.61%). Moreover, the fucoidan extract exhibited toxicity to breast cancer cells (MCF-7) at 297.58 ± 2.40 ppm. The extract induced apoptosis by 49.78%, 72.05%, and 89.35% after incubation for 24, 48, and 72 h, respectively. Fucoidan increased MDA levels in MCF-7 cells, indicating its anticancer properties through the induction of apoptosis-induced lipid peroxidation. Furthermore, the anticancer activity of fucoidan extract was not significantly different from the standard fucoidan (F. vesiculosus). In addition, the extract was selective and non-toxic to human normal cells (TIG 1-20), indicating its safety for consumption and potential as an anticancer agent derived from marine algae.
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Affiliation(s)
- Yunianta Yunianta
- Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
- AlgaEn Research Center, Brawijaya University, Malang, Indonesia
| | | | - Siti Narsito Wulan
- Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
- AlgaEn Research Center, Brawijaya University, Malang, Indonesia
| | - Yenny Risjani
- AlgaEn Research Center, Brawijaya University, Malang, Indonesia
- Department of Aquatic Resources Management, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia
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2
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Jia Y, Chen K, Du M, Zhao W, Chen Y, Cheng J, Zhao L, Liu J, Long J. Auricularia auricula-judae Attenuates the Progression of Metabolic Syndrome in High-Fat Diet-Induced Obese Rats: Enzymatic Pre-Digestion Technology Is Superior to Superfine Grinding Method. Foods 2024; 13:406. [PMID: 38338541 PMCID: PMC10855940 DOI: 10.3390/foods13030406] [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: 11/19/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Auricularia auricula-judae (AAJ) has been cultivated for food in China for centuries, and is also used as a folk medicine for the regulation of glucose and lipid metabolism. However, there are few studies on the effects of different processing technologies on the therapeutic efficacy of AAJ to date. This study investigated the effectiveness of the AAJ made by using superfine grinding and enzymatic pre-digestion technologies, respectively, in a high-fat diet obese rat model. It was found that oral administrations of two AAJ products significantly alleviated dyslipidemia by decreasing serum lipid levels and restoring liver functions. AAJ products made by using pre-digestion technology have appreciable potential to ameliorate lipid metabolic disorders over other products, possibly due to the higher levels of dietary fiber, crude polysaccharides, and total flavonoids released from AAJ during processing. By analysis of transcriptome sequencing and protein expression, it was clear that starch and sucrose metabolism and glycerolipid metabolism-related factors involved in fatty acid synthesis and metabolism in the liver of obese rats were significantly improved. This study gives further evidence that AAJ significantly ameliorates the progression of glucose and lipid metabolism in obese rats. Moreover, this study demonstrated for the first time that the pre-digestion method may be a better and more efficient processing approach for the improvement of AAJ bioavailability.
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Affiliation(s)
- Ying Jia
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
- Shaanxi 38Fule Special Medical Food Co., Ltd., Shangluo 711400, China
| | - Kun Chen
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
- Shaanxi 38Fule Special Medical Food Co., Ltd., Shangluo 711400, China
| | - Menggang Du
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
- Shaanxi 38Fule Special Medical Food Co., Ltd., Shangluo 711400, China
| | - Wanzhou Zhao
- The Nanjing Han & Zaenker Cancer Institute (NHZCI), OG Pharmaceuticals, 88 Jiangdong Road, Nanjing 210036, China
| | - Yong Chen
- The Nanjing Han & Zaenker Cancer Institute (NHZCI), OG Pharmaceuticals, 88 Jiangdong Road, Nanjing 210036, China
| | - Junhong Cheng
- Shaanxi 38Fule Special Medical Food Co., Ltd., Shangluo 711400, China
| | - Lin Zhao
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
| | - Jiankang Liu
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
- School of Health and Life Sciences, University of Health and Rehabilitation Sciences, Qingdao 266071, China
| | - Jiangang Long
- Center for Mitochondrial Biology and Medicine, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710049, China
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3
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Wang W, Quan Z, Kou F, Zhang S, Cao L, Zhang Z. Preparation and characterization of soluble dietary fiber from tiger nut residues, showing enhanced antioxidant activity and metal-ion-binding properties. Front Nutr 2023; 10:1275473. [PMID: 38156276 PMCID: PMC10754513 DOI: 10.3389/fnut.2023.1275473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/27/2023] [Indexed: 12/30/2023] Open
Abstract
To improve the utilization of soluble dietary fiber (SDF) from tiger nut residues, the response surface methodology was used to optimize the conditions of superfine grinding to produce SDF with antioxidant and metal-ion-binding properties. The yield was increased (30.56%) and the average particle diameter of SDF was decreased (D50: 32.80 μm) under the optimal conditions (a proportion of grinding medium of 100%, a feeding mass of 0.90 kg, a grinding time of 20 min, and a moisture content of 8.00%). In addition, superfine grinding substantially modified the surface morphology and increased the SDF content and the proportion of monosaccharides by decreasing the molecular weight. Moreover, superfine grinding remarkably enhanced the in vitro antioxidant activities (ABTS+, DPPḤ, and ·OH) of the SDF, which also exhibited favorable metal-ion-binding properties (Ca2+, Zn2+, and Co2+). These results suggest that superfine grinding can be used as a technique to modify dietary fiber to manufacture functional SDF.
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Affiliation(s)
- Weihao Wang
- School of Forestry, Northeast Forestry University, Harbin, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhigang Quan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Fang Kou
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Republic of Korea
| | - Shenglong Zhang
- Heilongjiang Guohong Energy Saving and Environmental Protection Co., Harbin, China
| | - Longkui Cao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhi Zhang
- School of Life Science, Northeast Forestry University, Harbin, China
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4
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Zhu H, Xing Y, Akan OD, Yang T. Ultrafine comminution-assisted ultrasonic-microwave synergistic extraction of Pueraria mirifica (Kudzu flower and root) flavonoids. Heliyon 2023; 9:e21137. [PMID: 37920497 PMCID: PMC10618490 DOI: 10.1016/j.heliyon.2023.e21137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/19/2023] [Accepted: 10/17/2023] [Indexed: 11/04/2023] Open
Abstract
Extracts of the Pueraria mirifica (Kudzu) plant have several significant human health-promoting benefits. This study utilized orthogonal tests to evaluate the effects of differential ultrasonic power, microwave, and time on the rate of flavonoid extraction from Kudzu samples. Ultrafine processing resulted in finer powder microstructures (SEM) with high solubility. The smallest D50 measurements of ultrafine Kudzu flower and root particles were 11.7 ± 0.004b and 14.3 ± 0.013c μm, respectively. Increasing ultrasonic power from 200 to 600 W yielded increased flavonoids. Increased microwave power from 200 to 800 W also yielded increased flavonoid extract. We found that the best combination factor was A3B2C3 (A-ultrasonic power, B- time, and C- microwave power), showing that flavonoid extraction rate was primarily influenced by microwave power, followed by ultrasonic time and ultrasonic power. Conclusively, ultrafine pulverization increased the flavonoid extraction rate from Kudzu powder particles. Also, scanning electron microscopy results showed that the finer particles had increased solubility.
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Affiliation(s)
- He Zhu
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, China
| | - Yanxia Xing
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, China
| | - Otobong D. Akan
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
- Microbiology Department, Faculty of Biological Sciences, Akwa Ibom State University, Uyo, P.M.B, 1167, Akwa-Ibom State, Nigeria
| | - Tao Yang
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
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5
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Wang X, Zhang X, Zhang D. Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding. Front Nutr 2023; 10:1276017. [PMID: 37927498 PMCID: PMC10620305 DOI: 10.3389/fnut.2023.1276017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 09/18/2023] [Indexed: 11/07/2023] Open
Abstract
The objective of this paper was to study the effects of ultrafine grinding on the cation exchange capacity, glucose binding capacity and in vitro digestion characteristics of Tartary buckwheat powder. The results showed that the cation exchange ability and glucose binding strength of Tartary buckwheat powder, Tartary buckwheat bran powder and Tartary buckwheat core powder increased significantly with the increase of crushing frequency (20, 40 and 60 Hz), and the Tartary buckwheat bran powder was the highest. The results of in vitro digestion showed that ultrafine grinding improved the flavonoid release and antioxidant activity of Tartary buckwheat bran powder in the in vitro digestion process. The correlation analysis indicated that the amount of flavonoids released in digestive fluid was significantly related to antioxidant activity. This study may provide a theoretical basis for improving the physicochemical properties and functions of Tartary buckwheat by ultrafine grinding technology.
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Affiliation(s)
- Xinhui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Xue Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, Heilongjiang Province, China
- National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang Province, China
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6
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Hsiao Y, Shao Y, Wu Y, Hsu W, Cheng K, Yu C, Chou C, Hsieh C. Physicochemical properties and protective effects on UVA-induced photoaging in Hs68 cells of Pleurotus ostreatus polysaccharides by fractional precipitation. Int J Biol Macromol 2023; 228:537-547. [PMID: 36584774 DOI: 10.1016/j.ijbiomac.2022.12.254] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 12/15/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The development of natural ingredients protecting skin from UVA-induced photoaging is widely expected. The present study investigated the physicochemical properties, antioxidant, moisturizing, collagenase and elastase inhibitory activities, and protective effect on UVA-induced photoaging in Hs68 cells of Pleurotus ostreatus polysaccharides (POPs). POP-40, POP-60, and POP-80 were extracted by gradient precipitation of 40 %, 60 %, and 80 % ethanol, which could be prepared in large quantities. The results showed that POPs had good DPPH and ABTS radical scavenging abilities, water retention capacity, and collagenase and elastase inhibition effects. POP-80 had the best efficacy. Further determined the anti-inflammatory and antisenescence activities of POPs in Hs68 cells. The results indicated that after UVA irradiation, the contents of ROS, senescent cells, NF-κB activity, and proinflammatory cytokines increased in Hs68 cells. However, cells pretreated with 50 μg/mL POPs significantly decreased the contents of ROS and the number of senescent cells, reduced NF-κB activity, and inhibited IL-6 and TNF-α production. There was no significant difference in reducing the accumulation of ROS and senescent cells between POP-80 and the common anti-inflammatory substance quercetin. The results suggested that POP-80 may be potential cosmeceutical ingredients as it can protect Hs68 cells from photodamage.
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Affiliation(s)
- Yafang Hsiao
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Yichia Shao
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Yunting Wu
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan.
| | - Wenkuang Hsu
- Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, No. 168, Xuefu Rd., Dacun Township, Changhua County 515006, Taiwan.
| | - Kuanchen Cheng
- Institute of Biotechnology, National Taiwan University, No. 81, Changxing St., Da'an Dist., Taipei City 106038, Taiwan; Institute of Food Science and Technology, National Taiwan University, No. 59, Ln. 144, Sec. 4, Keelung Rd., Da'an Dist., Taipei City 106032, Taiwan; Department of Optometry, Asia University, No.500, Liufeng Rd., Wufeng Dist., Taichung City 413305, Taiwan; Department of Medical Research, China Medical University Hospital, No. 2, Yude Rd., North Dist., Taichung City 404327, Taiwan.
| | - Chengchia Yu
- Institute of Oral medicine, Chung Shan Medical University, No. 110, Sec. 1, Jianguo N. Rd., South Dist., Taichung City 402306, Taiwan.
| | - Chunhsu Chou
- Dr Jou Biotech Co., Ltd., No. 21, Lugong S. 2nd Rd., Lukang Township, Changhua County 505029, Taiwan.
| | - Changwei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City 402202, Taiwan; Department of Medical Research, China Medical University Hospital, No. 2, Yude Rd., North Dist., Taichung City 404327, Taiwan.
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7
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Yu X, Mu N, Liu X, Shang Y, Wang D, Li F. A green method for decolorization of polysaccharides from alfalfa by S-8 macroporous resin and their characterization and antioxidant activity. RSC Adv 2023; 13:9642-9653. [PMID: 36968038 PMCID: PMC10037299 DOI: 10.1039/d3ra00756a] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Accepted: 03/16/2023] [Indexed: 03/26/2023] Open
Abstract
In this study, the decolorization conditions of polysaccharides extracted from alfalfa by S-8 macroporous adsorption resin were optimized through the response surface method, and the physicochemical properties and antioxidant activity of decolorized polysaccharides were investigated. The optimal decolorization conditions were determined to be as follows: the amount of S-8 macroporous adsorption resin was 1.4 g, the adsorption time was 2 h, and the adsorption temperature was 58 °C. Under these optimal conditions, a decolorization ratio of 71.43 ± 0.23% was achieved, which was consistent with the model hypothesis. The adsorption curve showed that S-8 macroporous adsorption resin adsorption of pigment molecules in alfalfa polysaccharides (APS) agreed with the Freundlich and pseudo-second-order equations, and the adsorption was a spontaneous endothermic process. High-performance liquid chromatography (HPLC) analysis of monosaccharide composition showed that APS was composed of mannose, glucose, galactose, arabinose and glucuronic acid in a molar ratio of 1.18 : 8.04 : 1.22 : 0.92 : 1. The results of antioxidant activity studies showed that APS had strong scavenging activity against ABTS, DPPH and hydroxyl radicals. This study will help to further understand the adsorption mechanism of macroporous resin on polysaccharide pigment molecules and lay a basis for evaluating their physiological activity. The decolorization process and adsorption mechanism of pigment molecules in alfalfa polysaccharides by S-8 resin were studied. Meanwhile, the physicochemical properties and antioxidant activity of alfalfa polysaccharides were analyzed.![]()
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Affiliation(s)
- Xiaohong Yu
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
| | - Na Mu
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
| | - Xiaochen Liu
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
| | - Yueling Shang
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
| | - Dujun Wang
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
| | - Fengwei Li
- School of Marine and Bioengineering, Yancheng Institute of TechnologyYancheng 224051China
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8
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Yu S, Wu Y, Li Z, Wang C, Zhang D, Wang L. Effect of different milling methods on physicochemical and functional properties of mung bean flour. Front Nutr 2023; 10:1117385. [PMID: 36908915 PMCID: PMC9998992 DOI: 10.3389/fnut.2023.1117385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/03/2023] [Indexed: 03/14/2023] Open
Abstract
There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using universal grinders (UGMB), ball mills (BMMB), and vibration mills (VMMB). The results showed that the particle size of the sample after ultrafine grinding treatment was significantly reduced to 21.34 μm (BMMB) and 26.55 μm (VMMB), and the specific surface area was increased. The particle distribution was uniform to a greater extent, and the color was white after treatment. Moreover, the water holding capacity (WHC), oil holding capacity (OHC), and swelling power (SP) increased, and the bulk density and solubility (S) decreased. The Rapid Viscosity Analyzer (RVA) indicated that the final viscosity of the sample after ultrafine grinding was high. Furthermore, rheological tests demonstrated that the consistency coefficient K, shear resistance, and viscosity were decreased. The results of functional experiments showed that the treated samples (BMMB and VMMB) increased their capacity for cation exchange by 0.59 and 8.28%, respectively, bile acid salt adsorption capacity increased from 25.56 to 27.27 mg/g and 26.38 mg/g, and nitrite adsorption capacity increased from 0.58 to 1.17 mg/g and 1.12 mg/g.
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Affiliation(s)
- Shibo Yu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yanchun Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhenjiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Changyuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.,Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.,Quality Supervision, Inspection and Testing Center of Agricultural Processed Products Ministry of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.,Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,Quality Supervision, Inspection and Testing Center of Agricultural Processed Products Ministry of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, China
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9
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Li C, Zhao P, Shao Q, Chen W, Huang S, Wang X, Zhang C, He L. Effects of dietary Glycyrrhiza polysaccharide on growth performance, blood parameters and immunity in weaned piglets. J Anim Physiol Anim Nutr (Berl) 2023; 107:136-146. [PMID: 35247286 DOI: 10.1111/jpn.13692] [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: 07/16/2021] [Revised: 01/20/2022] [Accepted: 01/26/2022] [Indexed: 01/10/2023]
Abstract
The purpose of this study was to evaluate the effects of dietary Glycyrrhiza polysaccharide (GCP) on growth performance, blood parameters and immunity in weaned piglets. A total of 240 (10.33 ± 0.62 kg body weight) 35-day-old (Duroc × Landrace × White) weaned piglets were randomly assigned to four dietary treatments, with six replicate pens per treatment and 10 piglets per pen (five males and five females). The dietary treatments continued for 21 days and comprised a basal diet supplemented with 0 (control group), 500, 1000 and 2000 mg/kg GCP. The results showed that the inclusion of 1000 and 2000 mg/kg GCP increased the average daily gain and decreased the feed conversion rate compared with the control group (p < 0.05). The piglets treated with 500 and 1000 mg/kg GCP had a lower diarrhoeal incidence than the control group (p < 0.05). Moreover, supplementation with 1000 mg/kg GCP increased the counts of white blood cells, neutrophils, red blood cells, and platelets, and elevated alkaline phosphatase, total protein, globulin, glucose, triglyceride, immunoglobulin A, immunoglobulin G, and total antioxidant capacity levels (p < 0.05), and decreased malondialdehyde content compare with the control group (p < 0.05). In addition, relative to the control group, piglets fed 500 and 1000 mg/kg GCP had significantly lower expression of interleukin-6 mRNA in spleen (p < 0.05). Our results indicate that dietary supplementation with GCP can improve growth performance, blood parameters and immunity in weaned piglets. Our study suggests that adding 1000 mg/kg GCP to the diet had the most beneficial effect.
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Affiliation(s)
- Chenxu Li
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Pengli Zhao
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Qi Shao
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Wenbin Chen
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Shucheng Huang
- College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, China
| | - Xueying Wang
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Cai Zhang
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
| | - Lei He
- Henan International Joint Laboratory of Animal Welfare and Health Breeding, Henan University of Science and Technology, Luoyang, China
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10
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De Giani A, Oldani M, Forcella M, Lasagni M, Fusi P, Di Gennaro P. Synergistic Antioxidant Effect of Prebiotic Ginseng Berries Extract and Probiotic Strains on Healthy and Tumoral Colorectal Cell Lines. Int J Mol Sci 2022; 24:373. [PMID: 36613815 PMCID: PMC9820163 DOI: 10.3390/ijms24010373] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/16/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Oxidative stress caused by reactive oxygen species (ROS, O2•−, HO•, and H2O2) affects the aging process and the development of several diseases. A new frontier on its prevention includes functional foods with both specific probiotics and natural extracts as antioxidants. In this work, Panax ginseng C.A. Meyer berries extract was characterized for the presence of beneficial molecules (54.3% pectin-based polysaccharides and 12% ginsenosides), able to specifically support probiotics growth (OD600nm > 5) with a prebiotic index of 0.49. The administration of the extract to a probiotic consortium induced the production of short-chain fatty acids (lactic, butyric, and propionic acids) and other secondary metabolites derived from the biotransformation of Ginseng components. Healthy and tumoral colorectal cell lines (CCD841 and HT-29) were then challenged with these metabolites at concentrations of 0.1, 0.5, and 1 mg/mL. The cell viability of HT-29 decreased in a dose-dependent manner after the exposition to the metabolites, while CCD841 vitality was not affected. Regarding ROS production, the metabolites protected CCD841 cells, while ROS levels were increased in HT-29 cells, potentially correlating with the less functionality of glutathione S-transferase, catalase, and total superoxide dismutase enzymes, and a significant increase in oxidized glutathione.
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Affiliation(s)
- Alessandra De Giani
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Monica Oldani
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Matilde Forcella
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Marina Lasagni
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Paola Fusi
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Patrizia Di Gennaro
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
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11
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Zhang Y, Zhang M, Guo X, Bai X, Zhang J, Huo R, Zhang Y. Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food Sci Nutr 2022; 11:216-227. [PMID: 36655077 PMCID: PMC9834878 DOI: 10.1002/fsn3.3054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 02/01/2023] Open
Abstract
Oat bran (OB) is a by-product of oat, which is rich in β-glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p < .05). And the water-holding capacity, swelling capacity, and water solubility index of OB increased significantly (p < .05), whereas the animal and vegetable oil-holding capacities decreased. Oat bran could adsorb cholic acid and glucose, which was related to the time of superfine grinding. In addition, the antioxidant capacity of OB was improved after superfine grinding. Related analysis shows that there was significant positive relationship between β-glucan, polyphenols and soluble dietary fibers and antioxidant indicators (p < .05). The Fourier transform infrared (FTIR) results showed that the FTIR spectra of OB powder with different crushing times were similar. On the basis of the above analyses, it is suggested that OB prepared by superfine grinding for 5 min had good physical and chemical properties and antioxidant properties and is widely used in food.
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Affiliation(s)
- Yakun Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xinyue Guo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xue Bai
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Jing Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - YuanYuan Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
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12
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Xu F, Zhang S, Zhou T, Waterhouse GI, Du Y, Sun-Waterhouse D, Wu P. Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Gong P, Huang Z, Guo Y, Wang X, Yue S, Yang W, Chen F, Chang X, Chen L. The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder. J Food Sci 2022; 87:3528-3541. [PMID: 35789091 DOI: 10.1111/1750-3841.16239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/18/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022]
Abstract
The effects of superfine grinding on apparent structure, physicochemical properties, and functional characteristics of three kinds of mushroom (Lentinus edodes, Hericium erinaceus, and Cordyceps militaris) powders were investigated. Coarse and 100-mesh powders of the mushrooms were prepared by common grinding, while a superfine powder was obtained by superfine grinding. By comparing the mushrooms before and after grinding, it was found that the mushroom fines did not produce new chemical groups but increased crystallinity. The results of the physicochemical properties revealed that the fines became less fluid after grinding. The protein content and solubility increased as the particle size decreased. The water and oil holding capacity, glucose binding capacity, cation exchange capacity, and antioxidant activity of the mushroom fines increased after grinding. This study provides a theoretical basis for the development process of edible mushroom food, as well as new ideas for the development of edible mushrooms.
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Affiliation(s)
- Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zihan Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xiaojuan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Shan Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
| | - Xiangna Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Lei Chen
- Shaanxi Guoren Fungi Science and Technology Industrial Park Co. Ltd, Baoji, China
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14
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Jin Y, Tu J, Han X, Zhuo J, Liu G, Han Y, Du H, Wang J, Xiao H. Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient. Front Nutr 2022; 9:900718. [PMID: 35662930 PMCID: PMC9158535 DOI: 10.3389/fnut.2022.900718] [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: 03/21/2022] [Accepted: 04/14/2022] [Indexed: 12/12/2022] Open
Abstract
To improve the functional properties of mulberry leaves, γ-aminobutyric acid (GABA) enrichment treatments were applied. The results showed that the combined treatment of sodium glutamate immersion, cold shock, and anoxic significantly increased the GABA content. HPLC analysis displayed that the quantity of some active phenolics was significantly increased after the treatment. The GABA-enriched mulberry leaf powders were subsequently prepared, and it was found that as the particle size decreased, their water and oil holding capacity and their swelling power decreased, while the angle of repose increased. The dissolution rate of GABA and total phenolics increased as the particle size decreased. Optical observations and SEM results revealed that the fiber structures of the particles were gradually destroyed as the particle size decreased. Further, FTIR analysis showed that the active compounds in the powders were not destroyed. M400 and M140 powder showed the maximum DPPH radical scavenging ability and AGEs inhibition capacity, respectively. Additionally, adding the powders effectively alleviated the staling of bread without any significant effect on taste.
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Affiliation(s)
- Yingchun Jin
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
- *Correspondence: Jie Tu,
| | - Xinyao Han
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jun Zhuo
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Guanhui Liu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Yanhui Han,
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Hang Xiao,
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15
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Zhang S, Tang Y, Chen J. Changes of functional components and biological activity of
Lycium barbarum
after fermentation with Kombucha SCOBY. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16758] [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)
- Shuo Zhang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuxin Tang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Julong Chen
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
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16
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Xiong M, Zheng S, Bai T, Chen D, Qin W, Zhang Q, Lin D, Liu Y, Liu A, Huang Z, Chen H. The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112771] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Song L, Song L, Su H, Ma F, Zhang B. Superfine grinding affects particle size, chemical ingredients, and physicochemical properties of sprouting quinoa. Cereal Chem 2021. [DOI: 10.1002/cche.10515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lei Song
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Lisha Song
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Hang Su
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Fengming Ma
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Baiqing Zhang
- College of Food Science Shenyang Agricultural University Shenyang China
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18
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Zhang T, Xiao SY, Ding ZH, Song YT. Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103361] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Cao Y, Zhao J, Tian Y, Jin Z, Xu X, Zhou X, Wang J. Physicochemical properties of rice bran after ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15785] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yawen Cao
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Jianwei Zhao
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhengyu Jin
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xing Zhou
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Jinpeng Wang
- School of Food Science and Technology Jiangnan University Wuxi China
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20
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Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties. MATERIALS 2021; 14:ma14185443. [PMID: 34576663 PMCID: PMC8466620 DOI: 10.3390/ma14185443] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 12/19/2022]
Abstract
Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.
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21
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Xie M, Tao W, Wu F, Wu K, Huang X, Ling G, Zhao C, Lv Q, Wang Q, Zhou X, Chen Y, Yuan Q, Chen Y. Anti-hypertensive and cardioprotective activities of traditional Chinese medicine-derived polysaccharides: A review. Int J Biol Macromol 2021; 185:917-934. [PMID: 34229020 DOI: 10.1016/j.ijbiomac.2021.07.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 06/28/2021] [Accepted: 07/01/2021] [Indexed: 02/05/2023]
Abstract
Cardiovascular diseases (CVDs), a leading cause of death in modern society, have become a major public health issue globally. Although numerous approaches have been proposed to reduce morbidity and mortality, the pursuit of pharmaceuticals with more preventive and/or therapeutic value remains a focus of attention. Being a vast treasure trove of natural drug molecules, Traditional Chinese Medicine (TCM) has a long history of clinical use in the prophylaxis and remedy of CVDs. Increasing lines of preclinical evidence have demonstrated the effectiveness of TCM-derived polysaccharides on hindering the progression of CVDs, e.g. hypertension, myocardial infarction. However, to the best of our knowledge, there are few reviews on the application of TCM-derived polysaccharides in combating CVDs. Hence, we provide an overview of primary literature on the anti-hypertensive and cardioprotective activities of herbal polysaccharides. Additionally, we also discuss the current limitations and propose a new hypothesis about how polysaccharides exert cardiovascular effects based on the metabolism of polysaccharides.
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Affiliation(s)
- Miaotian Xie
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Weili Tao
- Department of Pharmacology, Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Fengjia Wu
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Kunlin Wu
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Xiujie Huang
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Gensong Ling
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Chuanyi Zhao
- Department of Pharmacology, Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Qian Lv
- Department of Pharmacology, Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Qiongjin Wang
- Department of Pharmacology, Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Xianhuan Zhou
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Ying Chen
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Qin Yuan
- Shantou University Medical College, Shantou 515041, Guangdong, China
| | - Yicun Chen
- Shantou University Medical College, Shantou 515041, Guangdong, China; Department of Pharmacology, Shantou University Medical College, Shantou 515041, Guangdong, China.
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22
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Hong SJ, Das PR, Eun JB. Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3123-3131. [PMID: 33179269 DOI: 10.1002/jsfa.10941] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 05/19/2020] [Accepted: 11/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Quercus salicina (Blume) leaves are traditionally used as folk medicine in some Asian countries. The aim of this study was to evaluate the effects of ball milling for different periods (0, 6, 12, 18, and 24 h) on the physicochemical properties of superfine Quercus salicina (Blume) leaf (QSL) powders. RESULTS The particle sizes, water-holding capacity, angle of repose, and redness of the superfine QSL powder decreased with increasing ball-milling times, whereas the water solubility index, bulk density, tapped density, brightness, and yellowness were found to increase. Significantly higher (P > 0.05) total phenolic and flavonoid contents, and antioxidant activities, were observed for the superfine QSL powders obtained after 24 h ball-milling time. A total of 12 phenolic compounds in free and cell-wall-bound forms were quantified in the superfine QSL powder. Free phenolics such as protocatechuic acid, caffeic acid, rutin, and p-coumaric acid were increased and all cell-wall-bound phenolics were decreased with increasing ball-milling times. The antioxidant activity of the free phenolics increased with increasing ball-milling times, and the cell-wall-bound forms decreased. CONCLUSION Superfine grinding by ball milling for 24 h can thus be used to produce superfine QSL powder with higher free phenolic metabolite content and antioxidant activity, and improved water solubility index, color, bulk, and tapped densities. This study will be useful for the food / nutraceutical / pharmaceutical industries in the manufacturing of active food ingredients or value-added products using QSL powders. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Seong-Jin Hong
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
| | - Protiva Rani Das
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA, USA
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, South Korea
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23
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Li M, Li T, Hu X, Ren G, Zhang H, Wang Z, Teng Z, Wu R, Wu J. Structural, rheological properties and antioxidant activities of polysaccharides from mulberry fruits (Murus alba L.) based on different extraction techniques with superfine grinding pretreatment. Int J Biol Macromol 2021; 183:1774-1783. [PMID: 34022314 DOI: 10.1016/j.ijbiomac.2021.05.108] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 05/12/2021] [Accepted: 05/16/2021] [Indexed: 11/17/2022]
Abstract
The structural characteristics and biological activity of polysaccharides were influenced by different extraction methods. In this study, polysaccharides from mulberry fruits (Murus alba L., which were pre-treated with superfine grinding process) (MFP) were exacted using hot-water extraction (HWE), enzyme-assisted hot water extraction (EAHE), ultrasonic-assisted hot water extraction (UAHE), and high-speed shear homogenization-assisted hot water extraction (HSEHE). The extraction yield, structure, rheological properties and antioxidant activities of MFPs were investigated. MFP extracted using the HSEHE method have the highest extraction yields than other extraction methods. The smaller particle size of mulberry powder was found to improve the extraction yields. The MFPs were obtained by the combination between different extraction methods and superfine grinding pretreatment (through 100 mesh sieve) (MFP-HWE100, MFP-EAHE100, MFP-UAHE100, MFP-HSEHE100) showed the same levels of monosaccharide compositions and glycosyl linkages, However, these methods can produce MFP with different monosaccharide proportions, branching degree, different molecular weight, particle size and microstructure. MFP-HSEHE100 achieved the lowest molecular weight and particle size, which exhibited better thixotropy and antioxidant activities than other MFPs. This study identified that HSEHE was the most suitable extraction method for MFP.
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Affiliation(s)
- Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Tong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Zijian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Zhengrong Teng
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China..
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China..
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24
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Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi ( Panax notoginseng) flower powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:62-73. [PMID: 33505052 DOI: 10.1007/s13197-020-04514-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/01/2020] [Indexed: 12/15/2022]
Abstract
Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The study was aimed at evaluating superfine powder product of Sanchi flower, hence in this study, five fractions of dried Sanchi flower powders (SFP) were prepared at variable particle sizes by superfine grinding and evaluated for changes in various properties. Superfine powder with median particle diameter of 25.57 μm was produced through grinding. It was evident from the environmental scanning electron microscopy analysis that during superfine grinding, mechanical shear stress played its crucial role in breakdown of the SFP and causes increases in surface area owing to reduction of particle sizes. Superfine grinding could improve solubility, oil holding capacity, and brightness, but decrease the fluidity of SFP. SFP with smallest particle size exhibited highest saponin, minerals, total phenolic, and flavonoid contents accompanied with the best antioxidant activities. Size reduction beyond M200 and M400 led to increasing tendency in IR signature band patterns and marked differences in peak intensities while the powdered samples showed resemblance with respect to peak shapes. Differential scanning calorimetry indicated the lowest melting temperature for SFP fraction with smallest particle size. Conclusively, superfine SFP due to inherent improvement in properties may render several potential applications in manufacturing of food and pharmaceutical additives to impart improved functionalities of finally finished products with uniformity.
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25
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Yu G, Zhao J, Wei Y, Huang L, Li F, Zhang Y, Li Q. Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide ( Cucurbita moschata Duchesne ex Poiret) Modified by Subcritical Water. Foods 2021; 10:197. [PMID: 33478048 PMCID: PMC7835828 DOI: 10.3390/foods10010197] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 12/21/2022] Open
Abstract
In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yunlu Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Linlin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Fei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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Fakhfakh J, Athmouni K, Mallek-Fakhfakh H, Ayedi H, Allouche N. Polysaccharide from Lycium arabicum: Structural Features, in Vitro Antioxidant Activities and Protective Effect against Oxidative Damage in Human Erythrocytes. Chem Biodivers 2020; 17:e2000614. [PMID: 33084194 DOI: 10.1002/cbdv.202000614] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/20/2020] [Indexed: 11/06/2022]
Abstract
In this research work, a water-soluble polysaccharide (LAP) isolated from the fruits of Lycium arabicum was investigated. LAP contains carbohydrates (82.45±1.23 %), protein (1.56±0.21 %), and uronic acids (3.56±0.34 %). The analysis of the monosaccharide composition revealed the presence of rhamnose, arabinose, galactose, glucose and mannose in a molar ratio of 4.7 : 1.5 : 1 : 8.7 : 16.4 : 5.6. The extracted polysaccharide (PS) was considered as heterogeneous and highly branched by interpreting its GC/MS, FT-IR and NMR data. Crystallinity of LAP was inferred from its X-ray diffractometry (XRD) and Scanning Electron Microscopy (SEM) analysis. LAP exhibited an interesting stability at high temperatures (∼254 °C) and in a wide range of pH (3-9) deduced, respectively, from its DSC and zeta potential analysis. LAP displayed a strong antioxidant activity at low concentrations evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging, ferric reducing activity power (FRAP), free radical scavenging ability, superoxide radical-scavenging and hydroxyl radical-scavenging abilities. Inhibition of erythrocyte hemolysis and lipid peroxidation was also assessed. In 5 h, LAP treatment allowed the protection of the damaged erythrocytes caused by AAPH (2,2-azobis(2-amidinopropane) dihydrochloride), to reduce the level of malondialdehyde (MDA) as well as to increase the reduced glutathione (GSH) level.
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Affiliation(s)
- Jawhar Fakhfakh
- Laboratory of Organic Chemistry LR17ES08 (Natural Substances Section), Department of Chemistry, Faculty of Sciences, University of Sfax, Road of Soukra, Km 4.5, P.O. Box 1171, 3000, Sfax, Tunisia
| | - Khaled Athmouni
- Faculty of Sciences, Department of Life Sciences, Laboratory of Animal Ecophysiology, University of Sfax, P.O. Box 95, 3000, Sfax, Tunisia
| | - Hanen Mallek-Fakhfakh
- Laboratory of Organic Chemistry LR17ES08 (Natural Substances Section), Department of Chemistry, Faculty of Sciences, University of Sfax, Road of Soukra, Km 4.5, P.O. Box 1171, 3000, Sfax, Tunisia.,Laboratory of Molecular Biotechnology of Eucaryotes, Center of Biotechnology of Sfax, University of Sfax, P.O. Box 1177, Sidi Mansour, 3018, Sfax, Tunisia
| | - Habib Ayedi
- Faculty of Sciences, Department of Life Sciences, Laboratory of Animal Ecophysiology, University of Sfax, P.O. Box 95, 3000, Sfax, Tunisia
| | - Noureddine Allouche
- Laboratory of Organic Chemistry LR17ES08 (Natural Substances Section), Department of Chemistry, Faculty of Sciences, University of Sfax, Road of Soukra, Km 4.5, P.O. Box 1171, 3000, Sfax, Tunisia
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27
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Tan J, Hua X, Liu J, Wang M, Liu Y, Yang R, Cao Y. Extraction of sunflower head pectin with superfine grinding pretreatment. Food Chem 2020; 320:126631. [DOI: 10.1016/j.foodchem.2020.126631] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 02/23/2020] [Accepted: 03/16/2020] [Indexed: 12/14/2022]
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28
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Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues. Int J Biol Macromol 2020; 155:674-684. [DOI: 10.1016/j.ijbiomac.2020.03.223] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/22/2020] [Accepted: 03/25/2020] [Indexed: 12/19/2022]
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29
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Zhang J, Dong Y, Nisar T, Fang Z, Wang ZC, Guo Y. Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.097] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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30
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Surin S, You S, Seesuriyachan P, Muangrat R, Wangtueai S, Jambrak AR, Phongthai S, Jantanasakulwong K, Chaiyaso T, Phimolsiripol Y. Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities. Sci Rep 2020; 10:10410. [PMID: 32591579 PMCID: PMC7319984 DOI: 10.1038/s41598-020-67266-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 06/04/2020] [Indexed: 01/06/2023] Open
Abstract
Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water extraction (HWE). Results showed that optimal extraction condition was as follows: a defatted rice bran to water ratio of 1:20 w/v, extraction temperature and time of 70 °C for 20 min. Under the optimal extraction condition, the yield of polysaccharide of UAE (4%) was significantly higher than that obtained from the HWE (0.8%). Additionally, antioxidant activities of extracted polysaccharide including IC50 value DPPH, IC50 value ABTS, and FRAP value were 1.09 mg/mL, 2.80 mg/mL and 197 µM Fe2+/g, respectively. It is suggested that the UAE process is promising method to decrease the processing time and to enhance extracted polysaccharide yields by 4 times.
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Affiliation(s)
- Siriluck Surin
- Division of Food and Nutrition, Faculty of Science, Chandrakasem Rajabhat University, Bangkok, 10900, Thailand
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon, 210-702, Republic of Korea
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Rattana Muangrat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samuth Sakorn, 74000, Thailand
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand. .,Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai, 50100, Thailand. .,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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31
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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32
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Ge Q, Li H, Wu P, Sha R, Xiao Z, Dai J, Mao J. Investigation of physicochemical properties and antioxidant activity of ultrafine bamboo leaf powder prepared by ball milling. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Hangqing Li
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Pengtao Wu
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Ruyi Sha
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Jing Dai
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
| | - Jianwei Mao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China
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33
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Wang S, Chen G, Chen K, Kan J. Bioavailability and prebiotic potential of Carapax Trionycis, a waste from soft-shelled turtle processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2554-2567. [PMID: 31975408 DOI: 10.1002/jsfa.10281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Carapax Trionycis is the shell of the soft-shelled turtle. It is rich in minerals, amino acid, peptides, and other nutrients. Current processing and consumption of soft-shelled turtle leads to the waste of huge quantities of Carapax Trionycis in the form of spent materials. In this study, the bioavailability, prebiotic activity, and physicochemical properties of Carapax Trionycis using different processing methods were investigated. The vinegar-quenched Carapax Trionycis (V-CT), fine powders (D0.18, D0.10), and superfine powders (D0.05, D0.025) of Carapax Trionycis were prepared by the vinegar-quenching method, common grinding, and the superfine grinding method. RESULTS The average particle sizes of D0.18, D0.10, D0.05, and D0.025 were 147.82, 77.35, 36.65, and 2.24 μm, respectively. Superfine grinding changed the surface morphology of Carapax Trionycis and promoted the release of active ingredients. D0.025 had the highest polypeptide (8.15%), polysaccharide (1.21%), total free amino acid (232.36 mg 100 g-1 ) and water-soluble extract content (10.74%), and showed the highest calcium release rate (55.64%) after in vitro digestion. The apparent permeability (PAPP ) of the resulting Carapax Trionycis samples in the dialysis tubing model and the everted intestinal sac model increased significantly with the decrease in the Carapax Trionycis particle sizes. Furthermore, the five Carapax Trionycis samples significantly stimulated the growth of the tested probiotics and increased lactic acids production after 48 h fermentation compared to the control. The Carapax Trionycis powder prepared by superfine grinding displayed better prebiotic activity than other samples as it significantly induced a greater proliferation of probiotic bacteria and higher production of lactic acid, as well as greater release of free calcium. CONCLUSIONS The results showed that Carapax Trionycis superfine powder D0.025 had the highest active ingredient content, calcium bioavailability, and prebiotic activity. Our approach of developing Carapax Trionycis superfine powder as natural calcium supplement or potential prebiotic would therefore broaden the scope of soft-shelled turtle processing waste utilization in an eco-friendly, cost-effective, and sustainable approach in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shasha Wang
- College of Food Science, Southwest University, Chongqing, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
| | - Guangjing Chen
- College of Food Science, Southwest University, Chongqing, China
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
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34
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Li G, Guo W, Gao X, Wang Y, Sun S. Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder. Food Sci Nutr 2020; 8:1208-1214. [PMID: 32148826 PMCID: PMC7020326 DOI: 10.1002/fsn3.1409] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 12/24/2022] Open
Abstract
Soybean residue is an underutilized, nutrient-rich by-product of soybean processing. To enhance its value, we subjected soybean residue to superfine grinding and measured the resulting physiochemical properties and antioxidant activities. We prepared powders with particle sizes of 115.35, 77.93, 39.38, 25.01, and 20.44 μm. As particle size decreased, the surface area (from 96.46 to 198.32 m2/kg) and swelling capacity (from 2.05 to 10.62 ml/g) increased. Conversely, we observed decreases in the surface-number mean (from 23.07 to 11.20 μm), volume-surface mean (from 141.70 to 27.96 μm), angles of repose (from 48.30° to 31.46°), water holding capacity (from 7.86 to 4.39 g/g), and oil binding capacity (from 1.78 to 1.42 g/g). The water solubility index and antioxidant activity (reducing power and free radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid)) improved as particle size decreased. In conclusion, superfine grinding improved some properties of soybean residue. Additionally, our findings provide theoretical support for using superfine grinding in industrial food applications.
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Affiliation(s)
- Guanghui Li
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Weiyun Guo
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Xueli Gao
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
| | - Yonghui Wang
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchangHenanChina
| | - Sisheng Sun
- Food and Bioengineering CollegeXuchang UniversityXuchangHenanChina
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35
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Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108652] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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36
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Zhao X, Zhang X, Liu H, Zhu H, Zhu Y. Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity. Food Sci Biotechnol 2019; 28:1637-1647. [PMID: 31807336 PMCID: PMC6859130 DOI: 10.1007/s10068-019-00608-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 03/13/2019] [Accepted: 04/01/2019] [Indexed: 10/27/2022] Open
Abstract
The release of bioactive pigments could be potentially improved by enzyme degradation of plant cell wall polysaccharides. In this study, the objective was to evaluate enzyme type (cellulase and pectinase), pH values, hydrolysis temperature and time on the release of astaxanthin from Haematococcus pluvialis (H. pluvialis). The results showed that pre-treated H. pluvialis with enzymes could improve the separation yield of astaxanthin. Pectinase release rate of astaxanthin from H. pluvialis was significantly higher than cellulase (p < 0.05), and enzyme hydrolysis time was also shorter. The stability study of astaxanthin oleoresin and microcapsule during storage at different temperature, oxygen and illumination was found that the degradation rate of astaxanthin rose with increasing temperature and illumination time, and the retention in oxygen environment decreased. The stability of astaxanthin microcapsules was better than astaxanthin oleoresin.
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Affiliation(s)
- Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Haitao Zhu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Yunping Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China
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37
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Long LN, Kang BJ, Jiang Q, Chen JS. Effects of dietary Lycium barbarum polysaccharides on growth performance, digestive enzyme activities, antioxidant status, and immunity of broiler chickens. Poult Sci 2019; 99:744-751. [PMID: 32029159 PMCID: PMC7587896 DOI: 10.1016/j.psj.2019.10.043] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/11/2019] [Accepted: 10/11/2019] [Indexed: 12/27/2022] Open
Abstract
Lycium barbarum polysaccharides (LBP) are considered to be the major bioactive components of L. barbarum and have been widely used as a well-known traditional Chinese medicine and functional food because of their various biological activities. However, no published research has investigated the use of LBP as a feed additive in broilers. The objective of this study was to evaluate the effects of dietary LBP supplementation on the growth performance, digestive enzyme activities, antioxidant status, and immunity of broiler chickens. A total of 256 one-day-old Arbor Acres male broiler chicks were randomly allotted into 4 groups, with 8 replicates of 8 birds each, and were fed a corn-soybean meal-type basal diet supplemented without (control group) or with 1,000, 2,000, or 4,000 mg/kg LBP for 6 wk. The results showed that compared with the control diet, a significant increase in ADG (P < 0.05) during the grower and overall periods was observed in chickens fed the basal diet supplemented with 2,000 mg/kg LBP, whereas supplementation with 1,000 or 2,000 mg/kg LBP decreased feed-to-gain ratio (P < 0.05) during the starter period. The inclusion of LBP in the broiler diets increased overall amylase, lipase, and protease activities (P < 0.05). Supplementation with increasing levels of dietary LBP increased the activities of superoxide dismutase and glutathione peroxidase but decreased malondialdehyde content in the serum and liver (P < 0.05). Broilers fed with LBP-containing diets exhibited higher serum IgG and IgA concentrations (P < 0.05) than the broilers fed with the control diet. Serum tumor necrosis factor α and IL-4 concentrations were significantly elevated in the group fed 2,000 mg/kg LBP compared with the control group (P < 0.05). Broilers fed diets supplemented with LBP showed linear (P < 0.05) and quadratic (P < 0.05) increases in serum IL-6 and interferon gamma concentrations. The results indicated that dietary LBP supplementation can improve growth performance, digestive enzyme activities, antioxidant capacity, and immune function of broilers. In conclusion, LBP may be used as a promising feed additive for broilers, and a supplementation level of 2,000 mg/kg LBP in the broiler diet is recommended.
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Affiliation(s)
- L N Long
- School of Life Science and Engineering, Foshan University, Foshan 528231, China; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - B J Kang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Q Jiang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - J S Chen
- School of Life Science and Engineering, Foshan University, Foshan 528231, China; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
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38
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Chen J, Long L, Jiang Q, Kang B, Li Y, Yin J. Effects of dietary supplementation of Lycium barbarum polysaccharides on growth performance, immune status, antioxidant capacity and selected microbial populations of weaned piglets. J Anim Physiol Anim Nutr (Berl) 2019; 104:1106-1115. [PMID: 31746060 DOI: 10.1111/jpn.13247] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Revised: 08/18/2019] [Accepted: 10/10/2019] [Indexed: 12/12/2022]
Abstract
Lycium barbarum polysaccharides (LBPs) are a complex mixture of highly branched and partially characterised polysaccharides and proteoglycans extracted from the goji berry. This mixture has great potential as a novel feed supplement for pigs. Two trials were conducted to evaluate the effects of supplementation with LBPs on the growth performance, immune status, antioxidant capacity and selected intestinal microbial populations in weaned piglets. In trial 1, a total of 400 weaned piglets [(Yorkshire × Landrace) × Duroc] with an average body weight (BW) of 6.34 ± 0.16 kg (21 days of age) were divided into five groups and fed a basal diet (control group) or a basal diet containing 1,000, 2,000, 4,000 or 6,000 mg/kg LBPs (supplemented at the expense of corn). Supplementation with 4,000 or 6,000 mg/kg LBPs for 2 weeks significantly increased the average daily gain (ADG) and average daily feed intake (ADFI) of the pigs compared with the control group (p < .05). In trial 2, thirty-two 21-days-old weaned piglets (BW: 6.33 ± 0.11 kg) were allotted to a control group (fed with a basal diet) or an experimental group (basal diet containing 4,000 mg/kg LBPs). The experiment lasted for 14 days. Pigs fed LBP diets exhibited an increased ADG and ADFI, and a decreased diarrhoeal incidence compared with those fed the basal diets (p < .05). Supplementation with LBPs increased the serum IgG and IgM levels (p < .05). Dietary LBPs effectively promoted antioxidant defence properties through enhancing the activities of serum, liver superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), in addition to decreasing the malondialdehyde (MDA) content (p < .05). The addition of LBPs increased the amounts of Bacteroidetes in the ileum and caecum and the caecal contents of Lactobacillus spp. and Bifidobacterium spp. (p < .05), while decreased the populations of Escherichia coli and Firmicutes in the ileum and caecum (p < .05) compared with the control group. Our results suggest that dietary supplementation with LBPs can enhance growth performance, immune status and antioxidant capacity, and improve the intestinal microbial populations of weaned piglets.
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Affiliation(s)
- Jiashun Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China.,Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Lina Long
- College of Life Science and Engineering, Foshan University, Foshan, China
| | - Qian Jiang
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Baoju Kang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yinghui Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Jie Yin
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China.,Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
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39
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Qiu J, Zhang H, Wang Z. Ultrasonic degradation ofPolysaccharides from Auricularia auricula and the antioxidant activity of their degradation products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108266] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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40
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Wu DT, Liu W, Han QH, Du G, Li HY, Yuan Q, Fu Y, Zhao L, Zhang Q, Li SQ, Qin W. Physicochemical characteristics and antioxidant activities of non-starch polysaccharides from different kiwifruits. Int J Biol Macromol 2019; 136:891-900. [DOI: 10.1016/j.ijbiomac.2019.06.142] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/13/2019] [Accepted: 06/19/2019] [Indexed: 12/14/2022]
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41
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Du B, Meenu M, Xu B. Insights into Improvement of Physiochemical and Biological Properties of Dietary Fibers from Different Sources via Micron Technology. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649690] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei, Qinhuangdao, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
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Li X, Liu Y, Guan W, Xia Y, Zhou Y, Yang B, Kuang H. Physicochemical properties and laxative effects of polysaccharides from Anemarrhena asphodeloides Bge. in loperamide-induced rats. JOURNAL OF ETHNOPHARMACOLOGY 2019; 240:111961. [PMID: 31102614 DOI: 10.1016/j.jep.2019.111961] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Revised: 03/20/2019] [Accepted: 05/14/2019] [Indexed: 05/22/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE As a traditional Chinese herbal medicine, Anemarrhena asphodeloides Bge. possesses the effects of nourishing yin, moistening dryness, clearing lungs and relieving fire. Simultaneously, it has been used to treat constipation for more than one thousand years in China. However, modern medical studies are limited and lacking on its therapeutic mechanism. AIM OF THE STUDY This current study was aimed to investigate the laxative activities and explore the potential mechanism of Anemarrhena asphodeloides Bge. polysaccharides (AABP) in loperamide-induced constipation rats. MATERIALS AND METHODS The structure of AABP was determined by using infrared spectrum, high performance gel permeation chromatography (HPGPC), and high performance liquid chromatography (HPLC). Real-time quantitative polymerase chain reaction (PCR), multitudinous methods were adopted to explore the underlining therapeutic mechanism of AABP in treating constipation, including enzyme-linked immunosorbent assay (ELISA), histopathological, immunohistochemistry and western blotting. RESULTS In the present study, the average molecular weight of AABP was determined as 1.11 × 103 kDa. The primary monosaccharide compositions were analyzed including D-mannose, L-rhamnose, D-galacturonic acid, D-glucose, D-galactose and L-arabinose (1, 0.04, 0.53, 0.11, 0.33, 0.25, respectively) by high-performance liquid chromatography (HPLC). AABP significantly increased the levels of gastrin (Gas), motilin (MTL), substance P (SP), 5-hydroxytryptamine (5-HT) and vasoactive intestinal peptide (VIP), and decreased the NO content of loperamide-induced rats to ameliorate constipation in the rats. Whilst, AABP repaired the damaged colons by regulating PCNA and ICAM-1 protein expressions. Additionally, AABP up-regulated the levels of SCF, c-Kit, AQP3 and VIP as well as down-regulated the expressions of AQP8, AQP4 and PGE2. CONCLUSION The present findings suggested that AABP were the laxative active ingredients isolated from Anemarrhena asphodeloides Bge., which could treat constipation through regulating the gastrointestinal hormones and neurotransmitters to improve the intestinal motility and water metabolism.
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Affiliation(s)
- Xiaomao Li
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China
| | - Yan Liu
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China
| | - Wei Guan
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China
| | - Yonggang Xia
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China
| | - Yuanyuan Zhou
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China
| | - Bingyou Yang
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China.
| | - Haixue Kuang
- Key Laboratory of Chinese Materia Medica (Ministry of Education), Heilongjiang University of Chinese Medicine, 24 Heping Road, Xiangfang District, Harbin, 150040, China.
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Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste. ADV POWDER TECHNOL 2019. [DOI: 10.1016/j.apt.2019.04.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Lin S, Li HY, Wang ZY, Liu X, Yang Y, Cao ZW, Du G, Zhao L, Zhang Q, Wu DT, Qin W. Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities. Antioxidants (Basel) 2019; 8:E266. [PMID: 31375002 PMCID: PMC6720192 DOI: 10.3390/antiox8080266] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 02/07/2023] Open
Abstract
The root of Chuanminshen violaceum is used as an important edible and medicinal plant in China. However, its leaves are generally considered byproducts, and therefore do not have a use. Thus, the phenolic compounds in the methanolic extracts (CVLMs) and the chemical characteristics of crude polysaccharides (CVLPs) from the leaves of C. violaceum and their in vitro antioxidant activities were explored. The results showed that chlorogenic acid and rutin were the major individual phenolic compounds in the leaves, which ranged from 1.22 ± 0.03 to 2.87 ± 0.04 mg/g DW, and from 2.25 ± 0.04 to 4.03 ± 0.05 mg/g DW, respectively. Meanwhile, the extraction yields of CVLPs from the leaves ranged from 4.73% to 5.41%. The CVLPs consisted of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose, suggesting the existence of pectic polysaccharides. Furthermore, both CVLMs and CVLPs exhibited strong antioxidant activities. Chlorogenic acid and rutin were major contributors to the antioxidant activities of CVLMs, and the antioxidant activities of CVLPs were closely correlated to their α-1,4-D-galactosiduronic linkages. The results are beneficial for understanding the chemical properties and in vitro antioxidant activities of CVLMs and CVLPs. The leaves of C. violaceum have potential to be developed as natural antioxidants.
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Affiliation(s)
- Shang Lin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong-Yi Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zi-Ying Wang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xin Liu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Yang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zheng-Wen Cao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Gang Du
- Sichuan Provincial Institute for Food and Drug Control, Chengdu 611730, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qing Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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Aboshora W, Yu J, Omar KA, Li Y, Hassanin HAM, Navicha WB, Zhang L. Preparation of Doum fruit ( Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties. Journal of Food Science and Technology 2019; 56:1328-1336. [PMID: 30956312 DOI: 10.1007/s13197-019-03605-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.
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Affiliation(s)
- Waleed Aboshora
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
- Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan
| | - Jiahao Yu
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Khamis Ali Omar
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Yinghao Li
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Hinawi A M Hassanin
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Willard Burton Navicha
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Lianfu Zhang
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
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Tan X, Sun Z, Ye C, Lin H. The effects of dietary Lycium barbarum extract on growth performance, liver health and immune related genes expression in hybrid grouper (Epinephelus lanceolatus♂ × E. fuscoguttatus♀) fed high lipid diets. FISH & SHELLFISH IMMUNOLOGY 2019; 87:847-852. [PMID: 30790662 DOI: 10.1016/j.fsi.2019.02.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/07/2019] [Accepted: 02/11/2019] [Indexed: 06/09/2023]
Abstract
Growth performance, hepatic morphology and antioxidant ability, and expressions of antioxidant, inflammatory and apoptosis related genes were investigated in hybrid grouper fed high lipid diets containing 0, 0.5, 1, 2 and 10 g kg-1Lycium barbarum extract (LBE) for 8-week feeding. The study showed that dietary LBE significantly increased weight gain rate (WGR) and specific growth rate (SGR) of fish (P < 0.05), the highest WGR and SGR were observed in fish fed 10.00 g kg-1 LBE diet. Dietary LBE improved liver morphology by decreasing hepatocyte necrosis and inflammatory cell infiltration induced by high lipid diets. Meanwhile, high lipid diets supplemented with 0.5-2 g kg-1 LBE improved hepatic antioxidant ability by increasing the expression of antioxidant genes (GPx and CAT) and decreasing Keap1 mRNA levels. Moreover, dietary supplementation with 0.50-2.00 g kg -1 LBE significantly decreased IL-8, caspase-3, caspase-8 and caspase-9 mRNA levels and significantly increased IL-10 and TGF-β1 mRNA levels in the liver of fish fed high lipid diets. In conclusion, high lipid diets supplemented with LBE improved growth performance, feed utilization and liver health in hybrid groupers by increasing hepatic antioxidant enzymes activity and its genes expression, as well as inhibition of hepatic inflammatory response and apoptosis.
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Affiliation(s)
- Xiaohong Tan
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Sciences, Hunan Normal University, Changsha, 410081, PR China
| | - Zhenzhu Sun
- Institute of Modern Aquaculture Science and Engineering, Guangzhou Key Laboratory of Subtropical Biodiversity and Biomonitoring, Guangdong Provincial Key Laboratory for Healthy and Safe Aquaculture, School of Life Science, South China Normal University, Guangzhou, 510631, PR China
| | - Chaoxia Ye
- Institute of Modern Aquaculture Science and Engineering, Guangzhou Key Laboratory of Subtropical Biodiversity and Biomonitoring, Guangdong Provincial Key Laboratory for Healthy and Safe Aquaculture, School of Life Science, South China Normal University, Guangzhou, 510631, PR China.
| | - Heizhao Lin
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, PR China.
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47
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Ru Y, Chen X, Wang J, Guo L, Lin Z, Peng X, Qiu B. Polysaccharides from Tetrastigma hemsleyanum Diels et Gilg: Extraction optimization, structural characterizations, antioxidant and antihyperlipidemic activities in hyperlipidemic mice. Int J Biol Macromol 2019; 125:1033-1041. [DOI: 10.1016/j.ijbiomac.2018.11.236] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 11/06/2018] [Accepted: 11/26/2018] [Indexed: 11/16/2022]
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48
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Huang F, Liu H, Zhang R, Dong L, Liu L, Ma Y, Jia X, Wang G, Zhang M. Physicochemical properties and prebiotic activities of polysaccharides from longan pulp based on different extraction techniques. Carbohydr Polym 2019; 206:344-351. [DOI: 10.1016/j.carbpol.2018.11.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 10/20/2018] [Accepted: 11/06/2018] [Indexed: 12/11/2022]
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49
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Ru Y, Chen X, Wang J, Guo L, Lin Z, Peng X, Qiu B, Wong WL. Structural characterization, hypoglycemic effects and mechanism of a novel polysaccharide from Tetrastigma hemsleyanum Diels et Gilg. Int J Biol Macromol 2019; 123:775-783. [DOI: 10.1016/j.ijbiomac.2018.11.085] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/21/2018] [Accepted: 11/12/2018] [Indexed: 12/23/2022]
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50
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Yuan Q, Fu Y, Xiang PY, Zhao L, Wang SP, Zhang Q, Liu YT, Qin W, Li DQ, Wu DT. Structural characterization, antioxidant activity, and antiglycation activity of polysaccharides from different chrysanthemum teas. RSC Adv 2019; 9:35443-35451. [PMID: 35528079 PMCID: PMC9074740 DOI: 10.1039/c9ra05820f] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Accepted: 10/28/2019] [Indexed: 01/24/2023] Open
Abstract
In this study, structural characteristics, antioxidant activity, and antiglycation activity of polysaccharides from different chrysanthemum teas were investigated and compared.
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Affiliation(s)
- Qin Yuan
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Yuan Fu
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Pan-Yin Xiang
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Li Zhao
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Sheng-Peng Wang
- State Key Laboratory of Quality Research in Chinese Medicine
- Institute of Chinese Medical Sciences
- University of Macau
- Macao
- China
| | - Qing Zhang
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Yun-Tao Liu
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - Wen Qin
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
| | - De-Qiang Li
- Department of Pharmacy
- The Second Hospital of Hebei Medical University
- Shijiazhuang
- China
| | - Ding-Tao Wu
- College of Food Science
- Sichuan Agricultural University
- Ya'an 625014
- China
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