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Sang J, Zhao G, Koidis A, Wei X, Huang W, Guo Z, Wu S, Huang R, Lei H. Isolation, structural, biological activity and application of Gleditsia species seeds galactomannans. Carbohydr Polym 2024; 334:122019. [PMID: 38553218 DOI: 10.1016/j.carbpol.2024.122019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 04/02/2024]
Abstract
Gleditsia fruits have been known as a valuable traditional Chinese herb for tens of centuries. Previous studies showed that the galactomannans are considered as one of the major bioactive components in Gleditsia fruits seeds (GSGs). Here, we systematically review the major studies of GSGs in recent years to promote their better understanding. The extraction methods of GSGs mainly include hot water extraction, microwave-assisted extraction, ultrasonic extraction, acid extraction, and alkali extraction. The analysis revealed that GGSs exhibited in the form of semi-flexible coils, and its molecular weight ranged from 0.018 × 103 to 2.778 × 103 KDa. GSGs are composed of various monosaccharide constituents such as mannose, galactose, glucose, and arabinose. In terms of pharmacological effects, GSGs exhibit excellent activity in antioxidation, hypoglycemic, hypolipidemic, anti-inflammation. Moreover, GSGs have excellent bioavailability, biocompatibility, and biodegradability, which make them used in food additives, food packaging, pharmaceutical field, industry and agriculture. Of cause, the shortcomings of the current research and the potential development and future research are also highlighted. We believe our work provides comprehensive knowledge and underpinnings for further research and development of GSGs.
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Affiliation(s)
- Jiaqi Sang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Gang Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Anastasios Koidis
- Institute for Global Food Security, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DJ, UK
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
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Villada Y, Taverna ME, Maffi JM, Giletta S, Casis N, Estenoz D. On the use of espina corona gum as a polymeric additive in water-based drilling fluid. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Jin X, Qu R, Wang Y, Li D, Wang L. Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods 2022; 11:foods11030461. [PMID: 35159611 PMCID: PMC8834498 DOI: 10.3390/foods11030461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/30/2023] Open
Abstract
The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively associated with CNC concentration from 0 to 0.75% (w/v). In contrast, MCC–SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type I (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC–SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.
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Affiliation(s)
- Xueqi Jin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Ruijing Qu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Lijun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
- Correspondence:
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Tang MX, Lei YC, Wang Y, Li D, Wang LJ. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Hannß M, Böhm W, Drichel S, Henle T. Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13970-13981. [PMID: 33147016 DOI: 10.1021/acs.jafc.0c04445] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Casein gels consist of a fractal organized network of aggregated casein particles. The gel texture thereby depends on the structure, the spatial distribution, and the interaction forces of the network's elementary building blocks. The aim of this study was to explore the technofunctional consequences of a possible specificity of Maillard reaction-induced cross-linking reactions on casein with respect to texture and microstructure of acid gels. Therefore, sodium caseinate glycated with lactose in the dry state (60 °C, aw 0.5) was compared with casein samples cross-linked with methylglyoxal, with glutaraldehyde, or via microbial transglutaminase, respectively, at similar levels of protein cross-linking as confirmed by size-exclusion chromatography under denaturing conditions. Casein gels prepared by acidification with glucono-δ-lactone were characterized concerning pH kinetics during gelation, mechanical texture properties under large deformation, and water-holding capacity, while viscometric properties of casein suspensions were obtained prior to gelation. The gel microstructure was captured by confocal laser scanning microscopy and evaluated by means of image texture analysis. All protein cross-linking reactions studied led to an enhanced gel strength which was accompanied by an increased interconnectivity of the gel network and a decrease in apparent pore sizes. Gels with more densely packed strands, as was the case for enzymatically modified casein, exhibited pronounced mechanical stability. The spontaneous destabilization of the gel network upon prolonged glycation reactions, which was not obviously displayed by microstructural features but connected to an increased viscosity and pronounced pseudoplastic flow of the unacidified suspension, suggests a limitation of particle rearrangements and the weakening of interparticle protein-protein interactions by additional structure attributes formed during the early Maillard reaction (glycoconjugation).
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Sabine Drichel
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Hidalgo ME, Ingrassia R, Nielsen NS, Porfiri MC, Tapia‐Maruri D, Risso PH. Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12693] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ma. Eugenia Hidalgo
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario2000Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Romina Ingrassia
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario2000Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
- Facultad de Ciencias Veterinarias UNR CasildaS2170Santa Fe Argentina
| | - Nadia Sol Nielsen
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario2000Santa Fe Argentina
| | - Ma. Cecilia Porfiri
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Universidad Nacional de Quilmes (UNQ) BernalB1876BXDBuenos Aires Argentina
| | - Daniel Tapia‐Maruri
- Departamento de Biotecnología Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional Yautepec62731Morelos Mexico
| | - Patricia Hilda Risso
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario2000Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
- Facultad de Ciencias Veterinarias UNR CasildaS2170Santa Fe Argentina
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Galante M, Boeris V, Risso PH. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chen X, McClements DJ, Zhu Y, Zou L, Li Z, Liu W, Cheng C, Gao H, Liu C. Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9087-9096. [PMID: 30102529 DOI: 10.1021/acs.jafc.8b03003] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Fluid and gelled nutraceutical emulsions were formulated from quercetin-loaded caseinate-stabilized emulsions by the addition of gellan gum with or without acidification with glucono-δ-lactone. Gellan gum addition increased the viscosity or gel strength of the fluid and gelled emulsions, respectively. The behavior of the nutraceutical emulsions in a simulated gastrointestinal tract depended upon their initial composition. Fluid emulsions containing different gellan gum levels (0-0.2%) had similar protein and lipid hydrolysis rates as well as similar quercetin bioaccessibility (∼51%). Conversely, proteolysis, lipolysis, and quercetin bioaccessibility decreased with an increasing gellan gum level in the gelled emulsions. In comparison to gelled emulsions, fluid emulsions were digested more rapidly and led to higher quercetin bioaccessibility. There was a good correlation between quercetin bioaccessibility and the lipolysis rate. These findings are useful for designing nutraceutical-loaded emulsions that can be used in a wide range of food products with different rheological properties.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Ziling Li
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
- School of Life Science , Jiangxi Science and Technology Normal University , Nanchang , Jiangxi 330013 , People's Republic of China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China
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