Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

BACKGROUND

The present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg mL-1) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg mL-1), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg mL-1; tremella polysaccharides:6 mg mL-1) with the best performance.

RESULTS

Tremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of crosslinking sites inside the gel, which resulted in the gel network structure becoming dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly.

CONCLUSION

The gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of the jelly were improved, which also provided technical reference for the development of functional gel food. © 2024 Society of Chemical Industry.

Full-Length Transcriptome Sequencing and Comparative Transcriptomic Analyses Provide Comprehensive Insight into Molecular Mechanisms of Flavonoid Metabolites Biosynthesis in Styphnolobium japonicum

Styphnolobium japonicum L. is a commonly consumed plant in China, known for its medicinal and nutritional benefits. This study focuses on the medicinal properties influenced by flavonoid metabolites, which vary during flower development. Utilizing full-length transcriptome sequencing on S. japonicum flowers, we observed changes in gene expression levels as the flowers progressed through growth stages. During stages S1 and S2, key genes related to flavonoid synthesis (PAL, 4CL, CHS, F3H, etc.) exhibited heightened expression. A weighted gene co-expression network analysis (WGCNA) identified regulatory genes (MYB, bHLH, WRKY) potentially involved in the regulatory network with flavonoid biosynthesis-related genes. Our findings propose a regulatory mechanism for flavonoid synthesis in S. japonicum flowers, elucidating the genetic underpinnings of this process. The identified candidate genes present opportunities for genetic enhancements in S. japonicum, offering insights into potential applications for improving its medicinal attributes.

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh-cut potatoes

Browning discoloration is a critical issue that negatively affects the quality of fresh-cut products and their industrial growth. Although many individual anti-browning technologies have been adopted, very few reports on the combination use of natural product extracts and physical methods exist. This study investigated the use of Flos Sophorae Immaturus extract in conjunction with thermal treatment and discovered that the combination effectively retarded browning in fresh-cut potatoes. Accordingly, the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase, as well as phenol accumulation, were effectively regulated. Meanwhile, this combination treatment also allowed for the modulation of nitric oxide synthase, superoxide dismutase, and catalase activities, while also regulating the concentrations of nitric oxide, superoxide anion, and hydrogen peroxide. Furthermore, the duplex treatment also regulated the antioxidant capacity and malondialdehyde concentrations. In addition, 39 phytoactive compounds, including protocatechuic acid, quercetin, (-)-alpha-pinene, and matrine, were identified in the extract, which may function as the anti-browning composition. These findings suggest that the combination technology modulated the dynamic equilibrium of production and clearance of nitric oxide and reactive oxygen species, thereby reducing browning deterioration. This is, to our knowledge, the first report of the combined application of Flos Sophorae Immaturus and thermal treatment, which may offer a novel option for fresh-cut preservation. PRACTICAL APPLICATION: The feasibility of integrating a novel highly efficient, safe, environmentally friendly, and easy-to-operate anti-browning alternative, with the ability to integrate into the existing processing line was investigated. The color of sliced potato chips was significantly improved (73.4%) by dipping them in a 0.01% Flos Sophorae Immaturus solution for 5 min and then in 55°C water for 2 min. In this regard, superior browning alleviation may depend on the regulation of the browning reaction and the NO-ROS network. This method has a promising future for making fresh-cut products more appealing to consumers and may provide guidance for fresh-cut producers and related industries.

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide-Protein Complex

In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein-polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

Exploring Mushroom Polysaccharides for the Development of Novel Prebiotics: A Review

Prebiotics have gained much attention in recent years as functional food ingredients. This has encouraged researchers to look for sustainable alternative sources of prebiotics. Prebiotics help in the modulation of the human intestinal microbiota and thereby improve host health. Chicory, asparagus, and Jerusalem artichoke are some conventional prebiotics that have been extensively studied. Mushrooms are rich sources of medicinal foods as well as bioactive polysaccharides and essential amino acids. They contain large amounts of chitin, mannans, galactans, xylans, glucans, krestin, lentinan, and hemicellulose, thus making it a potential candidate for prebiotics. They are also rich sources of fibers, proteins, and antioxidants. Several mushroom species like Ganoderma lucidum, Pleurotus ostreatus, Hericium erinaceus, Agaricus bisporus, and Lentinula edodes are rich in medicinal properties that have an array of applications. These medicinal mushrooms can be repurposed to regulate gut microbiota. In this review, we discuss the prebiotic effects of different mushroom species on probiotic organisms. We also reviewed the potential of mushroom waste as novel, cheap, and alternative sources of prebiotics.

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles.

Metabolomic analysis reveals dynamic changes in secondary metabolites of Sophora japonica L. during flower maturation

Sophora japonica L. is widely consumed in China because of its medicinal and nutritional value. Its quality is greatly affected by the accumulation of metabolites, which varies with the stage of flower development. However, changes in the characteristics of the secondary metabolites during flower maturity remain unclear. Ultra-high-performance liquid chromatography coupled with electrospray ionization-triple quadrupole-linear ion trap mass spectrometry (UPLC-ESI-QTRAP-MS/MS) revealed dynamic changes in the secondary metabolites of S. japonica during the five flower-maturity stages. We monitored 331 metabolites and screened 164. The differential metabolites showed seven trends during flower maturation, with flavonoids and phenolic acids having the most varied expressions. Flower buds (S2-S3) are rich in flavonoids and are thus suitable for use in high-quality medicine or industrial extraction. Our study provides an empirical basis for the informed harvesting of S. japonica based on its mode of utilization.

Extraction, isolation, purification, derivatization, bioactivity, structure-activity relationship and application of polysaccharides from white jellyfungus

White jellyfungus is one of the most popular nutritional supplements. The polysaccharide (WJP) is an important active component of white jellyfungus, it not only has a variety of biological activities but also is non-toxic to humans. So, many scholars have carried out different researches on WJP. However, the lack of a detailed summary of WJP limits the scale of industrial development of WJP. Herein, the research progress of WJP in extraction, isolation, structure, derivatization and structure-activity relationship was reviewed. Different extraction methods were compared, the activity and application of WJP were summarized, and the structure-activity relationship of WJP was emphasized in order to provide effective theoretical support for improving the utilization of WJP and promoting the application of related industries. This article is protected by copyright. All rights reserved.