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Fatima R, Fatima F, Altemimi AB, Bashir N, Sipra HM, Hassan SA, Mujahid W, Shehzad A, Abdi G, Aadil RM. Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications. Food Chem X 2024; 23:101518. [PMID: 38952562 PMCID: PMC11215214 DOI: 10.1016/j.fochx.2024.101518] [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: 03/02/2024] [Revised: 05/17/2024] [Accepted: 05/27/2024] [Indexed: 07/03/2024] Open
Abstract
The focus on sustainable utilization of agricultural waste is currently a leading area of scientific research, driving significant advancements in technology and circular economy models. The fundamental capacity of bio-based products, bioprocessing techniques, and the crucial involvement of microbial treatments are opening opportunities for efficient solutions in various industries. One of the most popular green vegetables, peas are members of the Fabaceae family and have a pod-like structure. Every year, a significant amount of pea pods is discarded as waste products of peas that have negative impacts on our environment. In this comprehensive review, we explore innovative methods for utilizing pea pods to minimize their environmental footprint and optimize their viability across multiple industries. A large portion of the pea processing industry's output consists of pea pods. Variety of proteins, with major classes being globulin and albumin (13%), dietary fiber (43-58%), and minerals are abundant in these pods. Because of their diverse physiochemical properties, they find applications in many diverse fields. The porous pea pods comprised cellulose (61.35%) and lignin (22.12%), which could make them superior adsorbents. The components of these byproducts possess valuable attributes that make them applicable across treatment of wastewater, production of biofuels, synthesis of biocolors, development of nutraceuticals, functional foods, and enzymes for the textile industry, modification of oil, and inhibition of steel corrosion.
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Affiliation(s)
- Rubab Fatima
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Filza Fatima
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq
| | - Nadia Bashir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Hassan Mehmood Sipra
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Waqar Mujahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Aamir Shehzad
- UniLaSalle, Univ.Artois, ULR7519 - Transformations & Agro-ressources, Normandie Université, F-76130, Mont-Saint-Aignan, France
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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Shen Y, Wu S, Song M, Zhang H, Zhao H, Wu L, Zhao H, Qiu H, Zhang Y. The Isolation, Structural Characterization and Anti-Inflammatory Potentials of Neutral Polysaccharides from the Roots of Isatis indigotica Fort. Molecules 2024; 29:2683. [PMID: 38893558 PMCID: PMC11173581 DOI: 10.3390/molecules29112683] [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: 04/28/2024] [Revised: 05/30/2024] [Accepted: 06/01/2024] [Indexed: 06/21/2024] Open
Abstract
Polysaccharides have been assessed as a potential natural active component in Chinese herbal medicine with anti-inflammatory properties. However, the complex and indefinite structures of polysaccharides limit their applications. This study explains the structures and anti-inflammatory potentials of three neutral polysaccharides, RIP-A1 (Mw 1.8 × 104 Da), RIP-B1 (Mw 7.4 × 104 Da) and RIP-B2 (Mw 9.3 × 104 Da), which were isolated from the roots of Isatis indigotica Fort. with sequenced ultrafiltration membrane columns, DEAE-52 and Sephadex G-100. The planar structures and microstructures of RIP-A1, RIP-B1 and RIP-B2 were further determined by HPGPC, GC-MS, methylation analysis, FT-IR, SEM and AFM, in which the structure of RIP-A1 was elucidated in detail using 1D/2D NMR. The Raw 264.7 cells were used for the anti-inflammatory activity in vitro. The results showed that RIP-A1, RIP-B1 and RIP-B2 are all neutral polysaccharides, with RIP-A1 having the smallest Mw and the simplest monosaccharide composition of the three. RIP-A1 is mainly composed of Ara and Gal, except for a small quantity of Rha. Its main structure is covered with glycosidic linkages of T-α-Araf, 1,2-α-Rhap, 1,5-α-Araf, T-β-Galp, 1,2,4-α-Rhap, 1,3,5-α-Araf and 1,6-β-Galp with 0.33:0.12:1.02:0.09:0.45:11.41:10.23. RIP-A1 significantly inhibited pro-inflammatory cytokines (NO, TNF-α, IL-6 and IL-1β) and increased anti-inflammatory cytokines (IL-4) in LPS-stimulated RAW 264.7 cells. Moreover, RIP-A1 could significantly inhibit the mRNA expression of TNF-α, IL-6 and L-1β. It could also activate IKK, p65 and IκBα (the components of the NF-κB signaling pathway). In conclusion, the above results show the structural characterization and anti-inflammatory potentials of RIP-A1 as an effective natural anti-inflammatory drug.
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Affiliation(s)
- Yu Shen
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Shihao Wu
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Mingming Song
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Huiming Zhang
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Hong Zhao
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Lili Wu
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Hongbo Zhao
- College of Rehabilitation Medicine, Jiamusi University, Jiamusi 154007, China;
| | - Hongbin Qiu
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
| | - Yu Zhang
- Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, College of Pharmacy, Jiamusi University, Jiamusi 154007, China; (Y.S.); (S.W.); (M.S.); (H.Z.); (H.Z.); (L.W.)
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Zhu Y, Feng X, Guo J, Wang L, Guo X, Zhu X. A review of extraction, purification, structural properties and biological activities of legumes polysaccharides. Front Nutr 2022; 9:1021448. [PMID: 36276828 PMCID: PMC9581318 DOI: 10.3389/fnut.2022.1021448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 09/16/2022] [Indexed: 11/25/2022] Open
Abstract
In recent years, polysaccharides derived from legumes polysaccharides have aroused worldwide interests. Phytochemical and pharmacological studies have studied the physicochemical properties (emulsification, stability and foaming) and demonstrated the biological activities (immune regulation, anti-oxidation, anti-tumor, hypoglycemic, hypolipidemic and intestinal flora regulation) of legumes polysaccharides. Besides, it is reported that the extraction methods will affect the structural features of polysaccharides, thus further changing their physicochemical properties and biological activities. This review appraised the available literatures described the extraction, purification, structural characterization, biological activity and functional properties of legumes polysaccharides in recent years. It can provide useful research underpinnings and updated information for the development and application of related polysaccharides in functional food and medicinal field.
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Affiliation(s)
- Yingying Zhu
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xuewei Feng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jianhang Guo
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Li Wang
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China,*Correspondence: Li Wang
| | - Xudan Guo
- Basic Medical College, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Hebei University of Chinese Medicine, Shijiazhuang, China,Xudan Guo
| | - Xiangzhen Zhu
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China,Xiangzhen Zhu
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Pirnia M, Shirani K, Tabatabaee Yazdi F, Moratazavi SA, Mohebbi M. Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil. Food Chem X 2022; 14:100300. [PMID: 35434601 PMCID: PMC9011010 DOI: 10.1016/j.fochx.2022.100300] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/27/2022] [Accepted: 04/01/2022] [Indexed: 12/16/2022] Open
Abstract
In this study, a bio-based bilayer edible film based on gelatin/frankincense, with the incorporation of different concentrations of Ascorbic acid (AA) (0, 1, 2%) into the inner layer (gelatin) and Hyssopus officinalis (HO) (0, 0.75, 1.5%) essential oil in the outer layer (frankincense) was prepared. A significant increase (p < 0.05) in b* and a remarkable decrease in whiteness and lightness of the films were seen via increasing the HO ascribed to the Total Phenolic Content of HO and non-enzymatic browning. Although there was a significant decrease (p < 0.05) in Tensile Strength with the addition of HO, Elongation at Break was increased significantly as a function of HO, which is correlated with a dense and compact network in SEM images. The maximum thickness of film emulsified with 1.5%HO + 2%AA ascribed to the accumulation of solid content. The improvement in Water Contact Angle (℃) and a reduction in Water Vapor Permeability (gr/s mPa) have occurred due to the hydrophobic nature of HO.
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Affiliation(s)
- Motahare Pirnia
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Khatereh Shirani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed Ali Moratazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Subcritical Water Enhanced with Deep Eutectic Solvent for Extracting Polysaccharides from Lentinus edodes and Their Antioxidant Activities. Molecules 2022; 27:molecules27113612. [PMID: 35684548 PMCID: PMC9182456 DOI: 10.3390/molecules27113612] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 11/17/2022] Open
Abstract
In the present study, subcritical water extraction (SWE) assisted with deep eutectic solvent (DES) is used to extract Lentinus edodes polysaccharides (LEP). In addition, the antioxidant activity of the polysaccharide samples was also investigated. Based on a single factor test and response surface test, the optimal extraction factors were a liquid–solid solvent of 40:1 mL/g, extraction temperature of 147.23 °C, water content of 39.76% and extraction time of 17.58 min. Under these extraction conditions, the yield of LEP was 6.26 ± 0.08%. Compared with the SWE and hot water extraction (HWE), it improved by 19.24% and 17.01%, respectively. In addition, the results of monosaccharide composition, molecular weight, FT-IR, UV and SEM confirmed that the extracts had the features of polysaccharides. Interestingly, the polysaccharides obtained with the SWE assisted with the DES procedure showed a higher DPPH scavenging activity, hydroxyl radical scavenging activity and hydrogen peroxide scavenging activity, which indicated that the polysaccharides with this method had a stronger antioxidant activity. These findings demonstrated that the SWE-assisted DES is a strong method to obtain polysaccharides from Lentinus edodes for food, biopharmaceutical and other industrial production.
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Liu XY, Yu HY, Liu YZ, Qin Z, Liu HM, Ma YX, Wang XD. Isolation and structural characterization of cell wall polysaccharides from sesame kernel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113574] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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FENG F, HU P, TAO X. Mulberry leaf polysaccharide extracted by response surface methodolog suppresses the proliferation, invasion and migration of MCF-7 breast cancer cells. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Molecular Properties of Flammulina velutipes Polysaccharide-Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions. Foods 2020; 10:foods10010001. [PMID: 33374899 PMCID: PMC7821936 DOI: 10.3390/foods10010001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 12/17/2022] Open
Abstract
Whey protein isolate (WPI) has a variety of nutritional benefits. The stability of WPI beverages has attracted a large amount of attention. In this study, Flammulina velutipes polysaccharides (FVPs) interacted with WPI to improve the stability via noncovalent interactions. Multiple light scattering studies showed that FVPs can improve the stability of WPI solutions, with results of radical scavenging activity assays demonstrating that the solutions of the complex had antioxidant activity. The addition of FVPs significantly altered the secondary structures of WPI, including its α-helix and random coil. The results of bio-layer interferometry (BLI) analysis indicated that FVPs interacted with the WPI, and the equilibrium dissociation constant (KD) was calculated as 1.736 × 10-4 M in this study. The in vitro digestibility studies showed that the FVPs protected WPI from pepsin digestion, increasing the satiety. Therefore, FVPs effectively interact with WPI through noncovalent interactions and improve the stability of WPI, with this method expected to be used in protein-enriched and functional beverages.
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