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Ma Y, Zhang L, Ma X, Bai K, Tian Z, Wang Z, Muratkhan M, Wang X, Lü X, Liu M. Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A review. Int J Biol Macromol 2024; 275:133350. [PMID: 38960255 DOI: 10.1016/j.ijbiomac.2024.133350] [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: 12/19/2023] [Revised: 05/26/2024] [Accepted: 06/20/2024] [Indexed: 07/05/2024]
Abstract
Saccharide mapping was a promising scheme to unveil the mystery of polysaccharide structure by analysis of the fragments generated from polysaccharide decomposition process. However, saccharide mapping was not widely applied in the polysaccharide analysis for lacking of systematic introduction. In this review, a detailed description of the establishment process of saccharide mapping, the pros and cons of downstream technologies, an overview of the application of saccharide mapping, and practical strategies were summarized. With the updating of the available downstream technologies, saccharide mapping had been expanding its scope of application to various kinds of polysaccharides. The process of saccharide mapping analysis included polysaccharides degradation and hydrolysates analysis, and the degradation process was no longer limited to acid hydrolysis. Some downstream technologies were convenient for rapid qualitative analysis, while others could achieve quantitative analysis. For the more detailed structure information could be provided by saccharide mapping, it was possible to improve the quality control of polysaccharides during preparation and application. This review filled the blank of basic information about saccharide mapping and was helpful for the establishment of a professional workflow for the saccharide mapping application to promote the deep study of polysaccharide structure.
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Affiliation(s)
- Yuntian Ma
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lichen Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaoyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ke Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhuoer Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhangyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Shaanxi, China; Northwest A&F University Shen Zhen Research Institute, Shenzhen, China.
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Shaanxi, China; Northwest A&F University Shen Zhen Research Institute, Shenzhen, China.
| | - Manshun Liu
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Long H, Xia X, Liao S, Wu T, Wang L, Chen Q, Wei S, Gu X, Zhu Z. Physicochemical Characterization and Antioxidant and Hypolipidaemic Activities of a Polysaccharide From the Fruit of Kadsura coccinea (Lem.) A. C. Smith. Front Nutr 2022; 9:903218. [PMID: 35662931 PMCID: PMC9158746 DOI: 10.3389/fnut.2022.903218] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Accepted: 04/28/2022] [Indexed: 01/24/2023] Open
Abstract
Kadsura coccinea fruit, a novel fruit resource, has attracted wide interest, but the physicochemical characteristics and biological activities of its polysaccharides remain unclear. This study investigated the physicochemical properties of a polysaccharide extracted from K. coccinea fruit polysaccharide (KCFP) and evaluated its antioxidant and hypolipidaemic activities in vitro and in vivo. KCFP is an amorphous, thermally stable pectin heteropolysaccharide with an average molecular weight of 204.6 kDa that is mainly composed of mannose, rhamnose, glucose, galactose, xylose, arabinose, galacturonic acid (molar percentage >70%) and glucuronic acid. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assays and an iron reducing antioxidant power assay showed that KCFP has strong antioxidant capacity, while the bile acid binding assay showed that KCFP has hypolipidaemic potential in vitro. The antioxidant and hypolipidaemic activities of KCFP were further evaluated in high-fat diet-induced hyperlipidaemic mice. KCFP significantly increased the activities of superoxide dismutase, glutathione peroxidase and catalase, decreased the malondialdehyde content, significantly reduced the total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) levels, and increased the amount of high-density lipoprotein cholesterol (HDL-C). These findings suggest that KCFP could be used as a functional food to remedy oxidative damage and hyperlipidaemia.
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Affiliation(s)
- Hairong Long
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Xianghua Xia
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
- Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, China
| | - Suqi Liao
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
| | - Tao Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Lijun Wang
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
| | - Qianping Chen
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
| | - Shugen Wei
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
| | - Xiaoyu Gu
- Guangxi Botanical Garden of Medicinal Plants, No. 189, Nanning, China
- *Correspondence: Xiaoyu Gu,
| | - Zhenjun Zhu
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
- Zhenjun Zhu,
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