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Xu Y, Liu X, Ma M, Wang M, Hua W, Yao T, Sui Z. Structural and rheological characterization of water-soluble and alkaline-soluble fibers from hulless barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2897-2906. [PMID: 38018273 DOI: 10.1002/jsfa.13182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Highland hulless barley has garnered attention as a promising economic product and a potential healthy food ingredient. The present study aimed to comprehensively investigate the molecular structure of extractable fibers obtained from a specific highland hulless barley. Water-soluble fiber (WSF) and alkaline-soluble fiber (ASF) were extracted using enzymatic digestion and an alkaline method, respectively. The purified fibers underwent a thorough investigation for their structural characterization. RESULTS The monosaccharide composition revealed that WSF primarily consisted of glucose (91.7%), whereas ASF was composed of arabinose (54.5%) and xylose (45.5%), indicating the presence of an arabinoxylan molecule with an A/X ratio of 1.2. The refined structural information was further confirmed through methylation, 1 H NMR and Fourier-transform infrared spectroscopy analyses. WSF fiber exclusively exhibited α-anomeric patterns, suggesting it was an α-glucan. It has a low molecular weight of 5 kDa, as determined by gel permeation chromatography. Conversely, ASF was identified as a heavily branched arabinoxylan with 41.55% of '→2,3,4)-Xylp-(1→' linkages. ASF and WSF exhibited notable differences in their morphology, water absorption capabilities and rheological properties. CONCLUSION Based on these findings, molecular models of WSF and ASF were proposed. The deep characterization of these fiber structures provides valuable insights into their physicochemical and functional properties, thereby unlocking their potential applications in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Weifeng Hua
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Polysaccharide extracted from Althaea officinalis L. root: New studies of structural, rheological and antioxidant properties. Carbohydr Res 2021; 510:108438. [PMID: 34597979 DOI: 10.1016/j.carres.2021.108438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 11/20/2022]
Abstract
A water-soluble acidic polysaccharide (AOP-2) from Althaea officinalis L. root was isolated by water extraction and purified by ion exchange chromatography (Cellulose DEAE-52) and gel filtration (Sephadex G-200). The structure characteristics of AOP-2 was determined by gel permeation chromatography (GPC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR) spectrum and gas chromatography-mass spectrometry (GC_MS). The results indicated that the AOP-2 was an acidic hetropolysaccharide with the molecular weight of 639.27 kDa. The AOP-2 composed of 51% galacturonic acid, 32.56% rhamnose, 12.73% glucose and 3.71% galactose. It could be found that the main backbone chain of AOP-2 consisted of →3)-α-D-GalpA-(1→, →3)-α-D-Rhap-(1→ and→3,4)-β-D-Galp-(1→ with branches of →4)-α-D-Rhap-(1→, →4)-α-D-Glcp-(1→ and α-D-Rhap-(1 → . Thermal analysis revealed that the AOP-2 had high thermal stability and according to the results obtained from XRD analysis, it had a semi-crystalline structure. The results of Steady-shear flow and dynamical viscoelasticity showed that AOP-2 solutions exhibited shear-thinning behavior with high viscosity and a weak gel-like behavior at concentrations above 1% in linear viscoelastic region. In addition, it showed relatively high antioxidant property.
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Molecular modification, structural characterization, and biological activity of xylans. Carbohydr Polym 2021; 269:118248. [PMID: 34294285 DOI: 10.1016/j.carbpol.2021.118248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/21/2021] [Accepted: 05/23/2021] [Indexed: 12/17/2022]
Abstract
The differences in the source and structure of xylans make them have various biological activities. However, due to their inherent structural limitations, the various biological activities of xylans are far lower than those of commercial drugs. Currently, several types of molecular modification methods have been developed to address these limitations, and many derivatives with specific biological activity have been obtained. Further research on structural characteristics, structure-activity relationship and mechanism of action is of great significance for the development of xylan derivatives. Therefore, the major molecular modification methods of xylans are introduced in this paper, and the primary structure and conformation characteristics of xylans and their derivatives are summarized. In addition, the biological activity and structure-activity relationship of the modified xylans are also discussed.
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Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide. Int J Biol Macromol 2019; 123:174-181. [DOI: 10.1016/j.ijbiomac.2018.11.111] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/19/2018] [Accepted: 11/12/2018] [Indexed: 11/22/2022]
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Larosa C, Salerno M, de Lima JS, Merijs Meri R, da Silva MF, de Carvalho LB, Converti A. Characterisation of bare and tannase-loaded calcium alginate beads by microscopic, thermogravimetric, FTIR and XRD analyses. Int J Biol Macromol 2018; 115:900-906. [DOI: 10.1016/j.ijbiomac.2018.04.138] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 04/24/2018] [Accepted: 04/25/2018] [Indexed: 01/13/2023]
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Niu Y, Xia Q, Li N, Wang Z, Lucy Yu L. Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking. Food Chem 2018; 270:223-228. [PMID: 30174038 DOI: 10.1016/j.foodchem.2018.07.105] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 07/16/2018] [Accepted: 07/16/2018] [Indexed: 11/18/2022]
Abstract
Interpenetrating polymer network (IPN) is an effective method to improve functional properties of hydrogels by forming cross-linking networks. In this study, the gelatin-alginate gels formed by the combination of enzymatic and ionic cross-linking were called IPN gels. Meanwhile, the gels with the treatment of only transglutaminase (TG) or Ca2+ were named as G-semi-IPN and A-semi-IPN, respectively. The formation of semi-IPN and IPN was confirmed by studies on rheology, thermodynamics and micro-morphology. The results showed that the IPN gels had improved gelling properties and structural stability. The functional properties of different gelatin-alginate gels were also investigated. It was firstly found that the IPN gels could enhance mechanical properties, decrease swelling capacity and had better bile acid binding capacity. These results of gelatin-alginate gels provide references and novel prospects of IPN for the application in the field of food industry.
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Affiliation(s)
- Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Qi Xia
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Na Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 10048, China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
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Hussain MA, Muhammad G, Jantan I, Bukhari SNA. Psyllium Arabinoxylan: A Versatile Biomaterial for Potential Medicinal and Pharmaceutical Applications. POLYM REV 2015. [DOI: 10.1080/15583724.2015.1078351] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Niu Y, Yan W, Lv J, Yao W, Yu LL. Characterization of a novel polysaccharide from tetraploid Gynostemma pentaphyllum makino. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4882-9. [PMID: 23627413 DOI: 10.1021/jf400236x] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A novel heteropolysaccharide (GPP-TL) was isolated from tetraploid Gynostemma pentaphyllum (Makino) leaf by hot water extraction and anion-exchange and gel permeation chromatography approaches. GPP-TL had a molecular weight of 9.3 × 10(3) Da and was primarily composed of glucose, galactose, and arabinose, with a molar ratio of 43:5:1, respectively. The chemical structure of GPP-TL was characterized using chemical and instrumental analyses. The results indicated the presence of (1→4)-α-d-glucopyranosyl, (1→4)-β-d-galactopyranosyl, (1→4,6)-linked-α-d-glucopyranosyl, and terminal 1→)-α-d-glucopyranosyl moieties in a molar ratio of 5.7:1:1.5:1, respectively. The results indicated that GPP-TL had glucose and galactose residues in the main chain with (1→6)-linked branches at glucose residues. In addition, GPP-TL exhibited scavenging capacities against hydroxyl, peroxyl, and DPPH radicals in vitro and had a stronger bile acid-binding ability than psyllium on a same-weight basis.
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Affiliation(s)
- Yuge Niu
- Institute of Food and Nutraceutical Science, Key Laboratory of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Yan W, Niu Y, Lv J, Xie Z, Jin L, Yao W, Gao X, Yu L(L. Characterization of a heteropolysaccharide isolated from diploid Gynostemma pentaphyllum Makino. Carbohydr Polym 2013; 92:2111-7. [DOI: 10.1016/j.carbpol.2012.11.074] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/19/2012] [Accepted: 11/26/2012] [Indexed: 10/27/2022]
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Niu Y, Xie Z, Zhang H, Sheng Y, Yu LL. Effects of structural modifications on physicochemical and bile acid-binding properties of psyllium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:596-601. [PMID: 23286525 DOI: 10.1021/jf3043117] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of sulfation, hydroxypropylation, and succinylation on gelling, water uptake, swelling, and bile acid-binding capacities of psyllium were examined and compared at the same molar substitution degree. Sulfated, hydroxypropylated, and succinylated psyllium were prepared with substitution levels of 1.02, 0.88, and 0.79, respectively, and their structures were characterized using FT-IR, SEM, and ζ-potential determination. All three derivatization methods reduced the gelling and swelling capacities of psyllium and increased the water uptake and bile acid-binding capacities compared to the original psyllium. Interestingly, it was observed for the first time that introduction of a stronger negatively charged group into the molecule might more effectively enhance the bile acid-binding capacity of psyllium. On the other hand, the steric effect of the substitution groups seemed to be more critical in altering the gelling and swelling properties of psyllium.
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Affiliation(s)
- Yuge Niu
- Institute of Food and Nutraceutical Science, Key Laboratory of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
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Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman. Int J Biol Macromol 2012; 51:1052-6. [DOI: 10.1016/j.ijbiomac.2012.08.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Revised: 08/03/2012] [Accepted: 08/19/2012] [Indexed: 11/23/2022]
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Yin JY, Nie SP, Li J, Li C, Cui SW, Xie MY. Mechanism of interactions between calcium and viscous polysaccharide from the seeds of Plantago asiatica L. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7981-7987. [PMID: 22813433 DOI: 10.1021/jf302052t] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The present study aimed at investigating the mechanism of interactions between calcium and the psyllium polysaccharide. Plantago asiatica L. crude polysaccharide (PLCP) was subjected to ethylenediaminetetraacetic acid (EDTA) to yield calcium-depleted polysaccharide named PLCP-E. There was essentially no difference in the structure between PLCP-E and PLCP. However, PLCP-E exhibited a much lower apparent viscosity compared to that of PLCP. PLCP was treated with sodium hydroxide to deplete ferulic acid. The resultant material was named PLCP-FAS, which also exhibited lower viscosity. Adding Ca(2+) could both increase apparent viscosity of PLCP-E and PLCP-FAS, but only PLCP-E could keep the high viscosity when dialysis was carried out to remove free Ca(2+) in the solution. Thermal analysis showed that the thermal stability of the polysaccharide was reduced after EDTA chelation. Scanning electron microscopy (SEM) analysis showed that PLCP-E was flaky and curly aggregation, while PLCP was mostly filamentous in appearance. The results suggested that there are strong interactions between Ca(2+) and the polysaccharide. The interactions contributed to the high viscosity, weak gelling property, and thermal stability of the polysaccharide.
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Affiliation(s)
- Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Niu Y, Xie Z, Hao J, Yao W, Yue J, Yu L(L. Preparation of succinylated derivatives of psyllium and their physicochemical and bile acid-binding properties. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.090] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SMR. Beta glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 2012; 52:201-12. [PMID: 22214441 DOI: 10.1080/10408398.2010.499806] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.
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Affiliation(s)
- Asif Ahmad
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
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Niu Y, Wang H, Xie Z, Whent M, Gao X, Zhang X, Zou S, Yao W, Yu L. Structural analysis and bioactivity of a polysaccharide from the roots of Astragalus membranaceus (Fisch) Bge. var. mongolicus (Bge.) Hsiao. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.055] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Zhao D, Huang J, Hu S, Mao J, Mei L. Biochemical activities of N,O-carboxymethyl chitosan from squid cartilage. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.007] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu W, Xie Z, Zhang B, Wang Q, Yao W, Gao X, Yu LL. Effects of hydroxypropylation on the functional properties of psyllium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1615-1621. [PMID: 20085281 DOI: 10.1021/jf903691z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The hydroxypropylated psyllium derivatives were successfully prepared with propylene oxide under the alkaline condition for the first time. Four hydroxypropylated psyllium derivatives, denoted as HP1, HP2, HP3, and HP4, were characterized for their hydroxypropyl content, molar substitution, and IR spectra. The hydroxypropyl derivatives were also evaluated for their surface structure, gelling properties, water uptake capacities, swelling volumes, and in vitro bile acid-binding abilities. The results showed that hydroxypropylation significantly reduced the gelling properties of psyllium. Psyllium derivatives with a relatively low hydroxypropyl substitution degree had greater in vitro binding capacities against cholic and chenodeoxycholic acids and higher swelling ability. The results from this study suggested that hydroxypropylation may be a possible approach for obtaining novel psyllium derivatives with improved physicochemical, functional, and biological properties for utilization in functional foods or supplemental and pharmaceutical products.
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Affiliation(s)
- Wei Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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