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Lee JW, Choi EJ, Ryu WB, Hong GP. Characterization of temperature-dependent subcritical water hydrolysis pattern of strong and floury rice cultivars and potential utilizations of their hydrolysates. Food Chem 2024; 445:138737. [PMID: 38350199 DOI: 10.1016/j.foodchem.2024.138737] [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: 07/17/2023] [Revised: 01/16/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigated the effects of subcritical water (SW) temperatures on the hydrolysis pattern and characteristics of hydrolysates prepared with strong rice (SR) and floury rice (FR). The characteristics of the hydrolysates were generally dependent on the rice cultivar in the SW temperature range of 150-250 °C, while the cultivar dependence was diminished at temperatures greater than 300 °C. Based on brix and reducing sugar content, an optimal production of rice hydrolysates was obtained at a SW temperature range of 200-250 °C. However, thermal conversion of sugar into acids, 5-hydroxymethylfurfural (HMF) and furfural was manifested at 250 °C. The rice hydrolysates prepared at 250 ∼ 300 °C had the highest antioxidant activity with strong umami intensity, but they suppressed the growth of prebiotics. Therefore, the present study demonstrated that controlling the SW temperature is crucial to improve rice hydrolysis efficiency and to regulate the physiological activity of the hydrolysates.
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Affiliation(s)
- Jong Won Lee
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Eun Jung Choi
- R&D Research Center, Life Salad Inc., Seoul 03909, South Korea
| | - Wang Bo Ryu
- R&D Research Center, Life Salad Inc., Seoul 03909, South Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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Zhang Y, Yang B, Sun W, Sun X, Zhao J, Li Q. Structural characterization of squash polysaccharide and its effect on STZ-induced diabetes mellitus model in MIN6 cells. Int J Biol Macromol 2024; 270:132226. [PMID: 38729469 DOI: 10.1016/j.ijbiomac.2024.132226] [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: 11/14/2023] [Revised: 03/05/2024] [Accepted: 05/06/2024] [Indexed: 05/12/2024]
Abstract
A novel natural water-soluble acidic polysaccharide (PWESP-3) was isolated from squash with a molecular mass of 140.519 kDa, which was composed of arabinose (Ara, 35.30 mol%), galactose (Gal, 61.20 mol%), glucose (Glc, 1.80 mol%), and Mannuronic acid (ManA, 1.70 mol%) and contained Araf-(1→, →3)-Araf-(1→, →5)-Araf-(1→, Glcp-(1→, Galp-(1→, →3,5)-Araf-(1→, →2)-Glcp-(1→, →2)-Manp-(1→, →3)-Glcp-(1→, →4)-Galp-(1→, →3)-Galp-(1→, →6)-Galp-(1→, →3,4)-Galp-(1→, →4,6)-Galp-(1→ residues in the backbone. Moreover, the structure of PWESP-3 was identified by NMR spectra. The branch chain was connected to the main chain by the O-3 and O-4 atom of Gal. In addition, the effect of PWESP-3 on STZ-induced type I diabetes mellitus model in MIN6 cells was investigated. The results showed that PWESP-3 can increase the viability and insulin secretion of MIN6 cells and reduce the oxidative stress caused by ROS and NO. Meanwhile, PWESP-3 can also reduce the content of ATP, Ca2+, mitochondrial membrane potential and Caspase-3 activity in MIN6 cells. Furthermore, treatment with PWESP-3 can prevent single or double stranded DNA breaking to form DNA fragments and improve DNA damage in MIN6 cells, thereby avoiding apoptosis. Therefore, the above data highlight that PWESP-3 can improve the function of insulin secretion in STZ-induced MIN6 cells in vitro and can be used as an alternative food supplement to diabetes drugs.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Wei Sun
- Huage Wugu Holding Co., Ltd., Hebei 061600, China
| | - Xun Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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Zhang Y, Han X, Diao S, Xiao P, Zhou S, Wang Y, Yang B, Zhao J. Effects of synergistic action on rheological and thermal properties of potato starch complexes co-gelatinized with caffeic acid and squash polysaccharides extracted with water and subcritical water. Int J Biol Macromol 2024; 269:131912. [PMID: 38704071 DOI: 10.1016/j.ijbiomac.2024.131912] [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: 03/05/2024] [Revised: 04/15/2024] [Accepted: 04/25/2024] [Indexed: 05/06/2024]
Abstract
In order to broaden the application range of squash polysaccharide (WESP/SWESP) and caffeic acid (CAA) and improve the quality of potato starch (PS) products, the effects of WESP/SWESP and CAA on the gelatinization, rheology, thermodynamics, microstructure and in vitro digestion of PS were investigated. Meanwhile, the synergistic effect of WESP/SWESP and CAA on PS was further analyzed. Differently, due to WESP and SWESP had different monosaccharide composition and structure, they had different effects on the system. Pasting properties results showed that the presence of WESP/SWESP and CAA significantly reduced the peak viscosity, trough viscosity, breakdown viscosity and final viscosity of PS, especially under the combined action. In rheological tests, all sample gels belonged to the pseudoplastic fluids and weak gel system (tan δ < 1). Besides, thermodynamic properties revealed that WESP/SWESP and CAA synergistic effect had better retrogradation delay effect. In the ternary system, WESP/SWESP, CAA and PS can form a new network structure and improve the stability of the gel system. In addition, the results of infrared spectroscopy, Raman spectroscopy, x-ray diffraction and scanning electron microscopy exhibited that the ternary system can promote the accumulation and winding of the spiral structure of PS chain, and make the structure of PS gel network more orderly and stable. Furthermore, compared with PS gel, the ternary system had lower RDS and higher SDS and RS content, suggesting that the addition of WESP/SWESP and CAA at the same time was more conducive to reducing the hydrolysis rate of PS. This work revealed the interaction between WESP/SWESP, CAA and PS, which improved the physicochemical and digestive properties of PS. It will provide a theoretical basis for improving the quality of potato starch-related products and developing functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xunze Han
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Shanshan Diao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Pengxinyi Xiao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Shengtong Zhou
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yiming Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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Zhang Y, Sun X, Yang B, Li F, Yu G, Zhao J, Li Q. Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions. Foods 2024; 13:1211. [PMID: 38672884 PMCID: PMC11049192 DOI: 10.3390/foods13081211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/01/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
The effects of subcritical water microenvironment on the physiochemical properties, antioxidant activity and in vitro digestion of polysaccharides (SWESPs) from squash were investigated. After single-factor experiments, twenty samples were successfully prepared at different extraction temperatures (110, 130, 150, 170 and 190 °C) and extraction times (4, 8, 12 and 16 min). Under a low temperature environment, the whole process was mainly based on the extraction of SWESP. At this time, the color of SWESP was white or light gray and the molecular mass was high. When the temperature was 150 °C, since the extraction and degradation of SWESP reached equilibrium, the maximum extraction rate (18.67%) was reached at 150 °C (12 min). Compared with traditional methods, the yield of squash SWESP extracted by subcritical water was 3-4 times higher and less time consuming. Under high temperature conditions, SWESPs were degraded and their antioxidant capacity and viscosity were reduced. Meanwhile, Maillard and caramelization reactions turned the SWESPs yellow-brown and produced harmful substances. In addition, different SWESPs had different effects on in vitro digestion. In brief, SWESPs prepared under different conditions have different structures and physicochemical properties, allowing the obtainment of the required polysaccharide. Our results show that squash polysaccharides prepared in different subcritical water states had good development potential and application in the food industry.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xun Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China;
| | - Guoyong Yu
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen 518172, China;
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
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5
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Cheng Z, Zheng Q, Duan Y, Cai M, Zhang H. Effect of subcritical water temperature on the structure, antioxidant activity and immune activity of polysaccharides from Glycyrrhiza inflata Batalin. Int J Biol Macromol 2024; 261:129591. [PMID: 38272429 DOI: 10.1016/j.ijbiomac.2024.129591] [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: 09/06/2023] [Revised: 12/29/2023] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
In this study, the polysaccharide from Glycyrrhiza inflata Batalin extracted by hot water (HW-GP) was further physically modified with subcritical water to obtain novel polysaccharides (SW-GP). Comparative analysis was conducted to examine the disparities in conformation and bioactivity between HW-GP and SW-GP, aiming to precisely regulate the structure of the polysaccharides and enhance their bioactivity by controlling subcritical water temperature. The results showed that, compared with HW-GP, subcritical water modification (100-160 °C) not only significantly reduced the molecular weight of polysaccharides (from 5.586 × 105 g/mol to 1.484 × 105 g/mol), but also modulated the intermolecular interaction forces, which maintain the conformation of the polysaccharides, including electrostatic and hydrophobic interactions, thereby dynamically transforming the polysaccharide chain conformation from triple helix to random coil, and the strength of the chain conformation shifted from rigid to flexible. In addition, the modification of the SW-GP structure by subcritical water also enhanced its biological activity. SW-GP (140 °C) with low molecular weight and semi-rigid triple helix conformation showed the best scavenging effect on the DPPH, ABTS, and hydroxyl radicals, and exhibited excellent antioxidant activity. SW-GP (130 °C) with medium molecular weight and semi-rigid triple helix conformation significantly promoted the proliferation and phagocytosis of RAW264.7 cells, as well as increased the release levels of NO, TNF-α, IL-6, and IL-1β, and the immunomodulatory activity was much higher than that of other polysaccharides. These findings confirmed the feasibility of using subcritical water temperature as a regulatory feature for the structure and bioactivity of glycyrrhiza polysaccharides, which may have reference significance for the modification of polysaccharides with heightened bioactivity.
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Affiliation(s)
- Zirun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qiao Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Zheng L, Yang F, Liang J, Zhao Y, Niu J, Ma Y, Meng Q, Liu Q, Gong W, Wang B. Research on the application of Thelephora ganbajun exopolysaccharides in antioxidant, anti-inflammatory and spot-fading cosmetics. Int J Biol Macromol 2024; 257:128713. [PMID: 38081489 DOI: 10.1016/j.ijbiomac.2023.128713] [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: 08/17/2023] [Revised: 11/20/2023] [Accepted: 12/08/2023] [Indexed: 12/17/2023]
Abstract
Thelephora ganbajun exopolysaccharides (TGEP) with a "coral-like" branched chain structure (main chain diameter ∼ 80 nm) were prepared by liquid fermentation and fractionated by ion-exchange chromatography. The main fraction (TGEP-2) with the highest in vitro antioxidant capacity was composed of Glc, Man, Gal, GalA, GlcA, Ara, Rha, GlcN, Fuc and Rib in a molar ratio of 465.43:420.43:219.14:188.43:37:35.14:31.43:19.43:11.14:1, with a molecular weight of 1.879 × 104 Da. The sequence of monosaccharide residue release revealed that Gal, Glc and Ara residues were more distributed in the side-branch chains and at their ends, whereas Man and GalA residues were more distributed in the main chains. TGEP-2 contained linear residues (mainly →4)-Glcp-(1 → and →4)-Manp-(1→), branch residues (→3,6)-Glcp-(1→, →4,6)-Glcp-(1 → and →3,6)-Galp-(1→) and terminal residues (Galp-(1→, Manp-(1 → and Glcp-(1→). TGEP-2 consisted of α- and β-glycosidically linked pyranosides, with a triple helical conformation and many long branches. Zebrafish oxidative stress and inflammation models found that TGEP-2 had antioxidant and anti-inflammatory activities. The zebrafish skin black spot assay showed that TGEP-2 inhibited melanin formation. Therefore, extracellular polysaccharides of T. ganbajun have strong application potential in anti-oxidant, anti-inflammatory and skin spot-fading functions cosmetics.
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Affiliation(s)
- Lan Zheng
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China.
| | - Furui Yang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Jie Liang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Yonglei Zhao
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Junhua Niu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Yaohong Ma
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China.
| | - Qingjun Meng
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Qingai Liu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Weili Gong
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Binglian Wang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
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Zhang Y, Wang Y, Yang B, Han X, He Y, Wang T, Sun X, Zhao J. Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch. Int J Biol Macromol 2023; 253:127077. [PMID: 37769764 DOI: 10.1016/j.ijbiomac.2023.127077] [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: 05/17/2023] [Revised: 09/16/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
Zucchini polysaccharide (ZP) has a unique molecular structure and a variety of biological activities. This study aimed to evaluate the effects of ZP (1, 2, 3, 4 and 5 %, w/w) on the properties of potato starch (PS), including pasting, rheological, thermodynamic, freeze-thaw stability, micro-structure, and in vitro digestibility of the ZP-PS binary system. The results showed that the appearance of ZP significantly reduced the peak, breakdown, final and setback viscosity and prolonged the pasting temperature of PS, whereas increased the trough viscosity. The tests of rheological showed that ZP had a damaging effect on PS gels. Meanwhile, the results of thermodynamic and Fourier transform infrared exhibited that the presence of ZP significantly retarded the retrogradation of PS, especially at a higher levels. The observation of the microstructure exhibited that ZP significantly altered the microscopic network structure of the PS gels, and ZP reduced the formation of the gel structure. Besides, ZP postponed the retrogradation process of PS gels. Moreover, ZP weakened the freeze-thaw stability of the PS gel. Furthermore, ZP also can decrease the digestibility and estimated glycemic index (eGI) value of PS from 86.04 % and 70.89 to 77.67 % and 65.22, respectively. Simultaneously, the addition of ZP reduced the rapidly digestible starch content (from 25.09 % to 16.59 %) and increased the slowly digestible starch (from 24.99 % to 26.77 %) and resistant starch content (from 49.92 % to 56.64 %). These results have certain guiding significance for the application of ZP in starch functional food.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yiming Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xunze Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yuting He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Tiange Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xun Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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Bai C, Chen R, Zhang Y, Bai H, Tian L, Sun H, Li D, Wu W. Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies. Int J Biol Macromol 2023; 247:125730. [PMID: 37422248 DOI: 10.1016/j.ijbiomac.2023.125730] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 07/10/2023]
Abstract
In order to better understand the influences of extraction techniques on the yield, characteristics, and bioactivities of polysaccharide conjugates, hot reflux extraction (HRE), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), complex enzymolysis extraction (CEE), ultra-high pressure extraction (UPE), ultrasonic complex enzymes extraction (UEE) were used to extract sweet potato stems leaves polysaccharide conjugates (SPSPCs), and their physicochemical characteristics, functional properties, antioxidant and hypoglycemic activities were compared. Results showed that compared with HRE conjugate (HR-SPSPC), the yield, content of uronic acid (UAC), total phenol (TPC), total flavonoid (TFC) and sulfate group (SGC), water solubility (WS), percentage of glucuronic acid (GlcA), galacuronic acid (GalA) and galactose (Gal), antioxidant and hypoglycemia activities of UEE polysaccharide conjugates (UE-SPSPC) significant increased, while its molecular weight (Mw), degree of esterification (DE), content of protein (PC) and percentage of glucose (Glc) declined, but monosaccharides and amino acid types, and glycosyl linkages were not much different. Indeed, UE-SPSPC possessed the highest antioxidant activities and hypolipidemic activities among six SPSPCs, which might be due to the high UAC, TPC, TFC, SGC, GlcA, GalA and WS, low Mw, DE and Glc of UE-SPSPC. The results reveal that UEE is an effective extraction and modification technology of polysaccharide conjugates.
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Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Yu Zhang
- CHINA FAW GROUP CO., LTD, General Institute of FAW Vehicle benchmarking Center, Changchun 130011, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Li Tian
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Dongxue Li
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Wenjing Wu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
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9
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Xu L, Zeng X, Liu Y, Wu Z, Zheng X, Zhang X. Inhibitory effect of Dendrobium officinale polysaccharide on oxidative damage of glial cells in aging mice by regulating gut microbiota. Int J Biol Macromol 2023; 247:125787. [PMID: 37437678 DOI: 10.1016/j.ijbiomac.2023.125787] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/08/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
Polysaccharides extracted from Dendrobium officinale have various physiological effects. In this study, we used D-galactose-induced senescent mice as an animal model to investigate the inhibitory effects of Dendrobium officinale polysaccharide (DOP) on oxidative damage in glial cells by attenuating oxidative stress and modulating the gut microbiota. The results showed that DOP significantly alleviated the activation of glial cells, increased the activity of antioxidant enzymes and reduced the MDA content in senescent mice. In addition, DOP reshaped the disordered gut microbiota, decreased the abundance ratio of Firmicutes to Bacteroidetes and increased the abundance of beneficial bacteria Lactobacillus. DOP may reverse the gut microbiota disturbance and alleviate the oxidative damage of glial cells, therefore exert potential neuroprotective effects by modulating gut microbiota.
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Affiliation(s)
- Lei Xu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Xiaoxiong Zeng
- Department of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China
| | - Xiaojie Zheng
- Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, PR China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, PR China.
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10
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Gao X, Yang Z, Huang L, Zuo S, Li X, Yao J, Jiang W, Wang S, Zhang Y. Protective effects of pumpkin polysaccharide hydrolysates on oxidative stress injury and its potential mechanism - Antioxidant mechanism of pumpkin polysaccharide hydrolysates. Int J Biol Macromol 2023; 241:124423. [PMID: 37062385 DOI: 10.1016/j.ijbiomac.2023.124423] [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: 02/22/2023] [Revised: 04/05/2023] [Accepted: 04/08/2023] [Indexed: 04/18/2023]
Abstract
Pumpkin polysaccharides (PPe) exhibit multiple bioactive properties, including the ability to reduce blood sugar and lipids. Our prior investigation discovered that hydrolysates (PPe-s) derived from PPe demonstrated stronger antioxidant capabilities than PPe. The objective of the current study was to explore the potential mechanism of PPe-s, utilizing Caenorhabditis elegans and MIN6 cells as models. The results of this investigation revealed that PPe-s exhibited strong scavenging ability towards ABTS+ and OH·in vitro. Additionally, PPe-s extended the lifespan of C. elegans under hydrogen peroxide stress (p < 0.05) by upregulating the mRNA expression of daf-16, sod-1, sod-3, and skn-1 (all >1.43-fold, p < 0.05). Furthermore, PPe-s enhanced the proliferation activity of MIN6 cells, induced by alloxan, increased insulin secretion and cAMP levels, and excreted intracellular excessive Ca2+ in a concentration-dependent manner. Our study demonstrated that PPe-s upregulated the expression levels of antioxidative-related genes and augmented the antioxidant defense system.
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Affiliation(s)
- Xiaofeng Gao
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Zeen Yang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Lingte Huang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Siying Zuo
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Xinghan Li
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Jing Yao
- Liang Xin College, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Wen Jiang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Shuang Wang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China
| | - Yongjun Zhang
- College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China.
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11
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Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin. Foods 2023; 12:foods12051020. [PMID: 36900538 PMCID: PMC10001074 DOI: 10.3390/foods12051020] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (MV) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.
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12
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Wang H, Yu W, Li Q. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. Food Res Int 2023; 163:112157. [PMID: 36596108 DOI: 10.1016/j.foodres.2022.112157] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure-property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, No. 308, Ningxia Road, Laoshan District, Qingdao, Shandong 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, No. 59, Middle Segment of Qinglong Avenue, Fucheng District, Mianyang, Sichuan 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Haojie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China.
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13
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Subcritical Water Process for Reducing Sugar Production from Biomass: Optimization and Kinetics. BULLETIN OF CHEMICAL REACTION ENGINEERING & CATALYSIS 2022. [DOI: 10.9767/bcrec.17.4.16527.839-849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The competitive reactions of lignocellulose hydrolysis and monosaccharide degradation in the subcritical water (SCW) hydrolysis of coconut husk were investigated to optimize the reducing sugar yield. Optimization analysis was performed by response surface methodology (RSM) and kinetics studies. Parameters of process optimization were varied at 130-170 °C for 15-45 min. The reducing sugars were measured using the Dinitro salicylic acid method. The sugar yield increased when the temperature increased from 130 °C to 170 °C. The highest reduction sugar yield of 4.946 g/L was obtained at 183.6 °C for 4.8 min and 23.4 liquid/solid ratio (LSR). Kinetics studies were carried out at temperature variations of 150, 170, and 190 °C and pressures of 60, 80, and 100 bar for 5 to 60 min. The yield of reducing sugar decreased with increasing temperature. The kinetic model 2B is the best method to explain the competitive reaction kinetics of coconut husk hydrolysis. This research is an innovation to increase the reducing sugar to make the process more commercially viable. Copyright © 2022 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).
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14
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Subcritical Fluid Process for Producing Mannooligosaccharide-Rich Carbohydrates from Coconut Meal and Their In Vitro Fermentation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02954-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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15
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An F, Ren G, Wu J, Cao K, Li M, Liu Y, Liu Y, Hu X, Song M, Wu R. Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb. Front Nutr 2022; 9:1035760. [PMID: 36386958 PMCID: PMC9664063 DOI: 10.3389/fnut.2022.1035760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Accepted: 10/12/2022] [Indexed: 01/25/2023] Open
Abstract
A novel water-soluble polysaccharide (HEP-4) with a molecular weight of 1.98 × 105Da was extracted from honeysuckle. Structural characterization was performed using high-performance liquid chromatography (HPLC), gas chromatography, Fourier transform-infrared (FT-IR) spectrum, nucleus magnetic resonance (NMR) spectra, and scanning electron microscopy. The results showed that HEP-4 is primarily composed of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose with a mole ratio of 6.74:1.56:1.04:14.21:4.31:5.4, and the major types of the glycosidic bond types of HEP-4 were 1-α-D-Glcp, 1,4-β-D-Glcp, 1-β-D-Arap, 1,3,4-β-D-Arap, and 1,3,6-β-D-Manp. The results of bioactivity experiments revealed that HEP-4 had antioxidant in vitro. In addition, HEP-4 inhibited H2O2-induced oxidative damage and increased the activity of HepG2 cells by reducing MDA levels and inhibiting ROS production. Meanwhile, HEP-4 significantly enhanced the activities of GSH-Px and CAT, indicating that HEP-4 exerts a protective effect on H2O2-induced oxidative stress. These results indicate that HEP-4 could be a potential natural antioxidant.
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Affiliation(s)
- Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China,Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Kaixin Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yanfeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Meijun Song
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China,Engineering Research Center of Food Fermentation Technology, Liaoning, China,*Correspondence: Rina Wu,
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16
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Wang XF, Chen X, Tang Y, Wu JM, Qin DL, Yu L, Yu CL, Zhou XG, Wu AG. The Therapeutic Potential of Plant Polysaccharides in Metabolic Diseases. Pharmaceuticals (Basel) 2022; 15:1329. [PMID: 36355500 PMCID: PMC9695998 DOI: 10.3390/ph15111329] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/15/2022] [Accepted: 10/25/2022] [Indexed: 07/29/2023] Open
Abstract
Plant polysaccharides (PPS) composed of more than 10 monosaccharides show high safety and various pharmacological activities, including immunoregulatory, antitumor, antioxidative, antiaging, and other effects. In recent years, emerging evidence has indicated that many PPS are beneficial for metabolic diseases, such as cardiovascular disease (CVD), diabetes, obesity, and neurological diseases, which are usually caused by the metabolic disorder of fat, sugar, and protein. In this review, we introduce the common characteristics and functional activity of many representative PPS, emphasize the common risks and molecular mechanism of metabolic diseases, and discuss the pharmacological activity and mechanism of action of representative PPS obtained from plants including Aloe vera, Angelica sinensis, pumpkin, Lycium barbarum, Ginseng, Schisandra chinensis, Dioscorea pposite, Poria cocos, and tea in metabolic diseases. Finally, this review will provide directions and a reference for future research and for the development of PPS into potential drugs for the treatment of metabolic diseases.
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Affiliation(s)
- Xiao-Fang Wang
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Xue Chen
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Yong Tang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macau 999078, China
| | - Jian-Ming Wu
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Da-Lian Qin
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Lu Yu
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Chong-Lin Yu
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - Xiao-Gang Zhou
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
| | - An-Guo Wu
- Sichuan Key Medical Laboratory of New Drug Discovery and Druggability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, School of Pharmacy, Education Ministry Key Laboratory of Medical Electrophysiology, Southwest Medical University, Luzhou 646000, China
- Hunan Key Laboratory of the Research and Development of Novel Pharmaceutical Preparations, College of Pharmacy, Changsha Medical University, Changsha 410219, China
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17
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Zhang M, Zhang Z, Guo L, Zhao W. The effect of subcritical water treatment on the physicochemical properties and α‐glucosidase inhibitory activity of
Sargassum fusiforme
polysaccharides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mengqing Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology Jiangnan University Wuxi Jiangsu PR China
| | - Zhenna Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology Jiangnan University Wuxi Jiangsu PR China
| | - Lichun Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology Jiangnan University Wuxi Jiangsu PR China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology Jiangnan University Wuxi Jiangsu PR China
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18
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Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin. Foods 2022; 11:foods11111625. [PMID: 35681375 PMCID: PMC9179974 DOI: 10.3390/foods11111625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods.
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19
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Properties of selenium nanoparticles stabilized by Lycium barbarum polysaccharide-protein conjugates obtained with subcritical water. Int J Biol Macromol 2022; 205:672-681. [PMID: 35240216 DOI: 10.1016/j.ijbiomac.2022.02.165] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/17/2022] [Accepted: 02/25/2022] [Indexed: 01/02/2023]
Abstract
Selenium nanoparticles (SeNPs) in an aqueous solution have poor stability and tend to aggregate when stored for a long time. In the present study, SeNPs were stabilized by using Lycium barbarum polysaccharide (LBP) and Lycium barbarum protein (LBPr) conjugates (LBPP) as a stabilizer and dispersing agent. Particularly, the LBPP1 was obtained with subcritical water treatment. In addition, the physical stability, re-dispersity and antitumor activity of LBPP1-SeNPs were investigated. The results showed the particle size of LBPP1-SeNPs was maintained at 111.5-117 nm, which was stable at PH 6, 4 °C and darkness for at least 40 days. Besides, the result of TEM showed that the dispersion of LBPP1-SeNPs had more clear layers and smoother surfaces. Moreover, LBPP1-SeNPs had excellent re-dispersibility and exhibited a significant inhibitory effect on HepG-2 cells and Caco-2 cells, respectively (p < 0.05). Therefore, LBPP1-SeNPs can be used as potential selenium nutritional supplements for food and medical applications.
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20
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Chu W, Wang P, Ma Z, Peng L, Wang Z, Chen Z. Ultrasonic treatment of
Dendrobium officinale
polysaccharide enhances antioxidant and anti‐inflammatory activity in a mouse D‐galactose‐induced aging model. Food Sci Nutr 2022; 10:2620-2630. [PMID: 35959255 PMCID: PMC9361453 DOI: 10.1002/fsn3.2867] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/14/2021] [Accepted: 03/21/2022] [Indexed: 01/24/2023] Open
Abstract
Utilization of the biological macromolecule Dendrobium officinale polysaccharide (DOP) as a functional ingredient is limited by its high intrinsic viscosity and molecular weight. The goal of the present study was to improve rheological properties of DOP by ultrasonic treatment. Such a treatment resulted in the degradation of DOP and consequent reduction of rheological properties. Among DOP samples treated with ultrasonication at low (L), medium (M), and high (H) power intensities (25, 50, 75 w/cm2), M‐DOP displayed the highest reactive oxygen species (ROS) and reactive nitrogen species (RNS) radical scavenging activity in vitro. In a mouse D‐galactose (D‐Gal)‐induced aging model, M‐DOP significantly increased activities of antioxidant enzymes and reduced levels of pro‐inflammatory cytokines in liver. Real‐time polymerase chain reaction (RT‐PCR) analysis indicated that M‐DOP upregulated messenger RNA (mRNA) expression of anti‐inflammatory/antioxidant proteins such as Nrf2 (nuclear factor erythroid 2‐related factor), hemeoxygenase‐1 (HO‐1), and NAD(P)H:quinone oxidoreductase (NQO1) in liver. In summary, M‐DOP displayed a strong radical scavenging activity in vitro, and ameliorated liver injury in the mouse aging model through the promotion of Nrf2/HO‐1/NQO1 signaling pathway.
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Affiliation(s)
- Wenhui Chu
- School of Life Science Taizhou University Taizhou China
| | - Pan Wang
- Traditional Chinese Medicine Industry Development and Promotion Center of Pan'an County Pan'an China
| | - Zhe Ma
- School of Life Science Taizhou University Taizhou China
| | - Lin Peng
- School of Life Science Taizhou University Taizhou China
| | - Zongmin Wang
- School of Agriculture and Food Engineering Shandong University of Technology Zibo China
| | - Zilin Chen
- Traditional Chinese Medicine Industry Development and Promotion Center of Pan'an County Pan'an China
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21
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Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Morinda officinalis (M. officinalis) polysaccharides are valuable ingredients with various bioactive functions. This work aimed to investigate whether fermentation could enhance the bioactivities of M. officinalis polysaccharides. A strain of Bacillus sp. DU-106 was introduced to ferment M. officinalis. Two polysaccharides (namely NMP-1 and FMP-1) were isolated from raw M. officinalis and fermented M. officinalis, respectively. The structure, immunoregulatory, and antioxidant activities of NMP-1 and FMP-1 were investigated. Bacillus sp. DU-106 fermentation changed the monosaccharide composition and conformation of M. officinalis polysaccharides. After fermentation, FMP-1 dramatically stimulated IL-1β secretion in RAW 264.7 macrophages. In vitro, Bacillus sp. DU-106 fermentation of M. officinalis enhanced the DPPH radical, hydroxyl radical, and superoxide anion scavenging activities. In vivo, FMP-1 extended the lifespan and ameliorated oxidative injury of Caenorhabditis elegans. Collectively, Bacillus sp. DU-106 fermentation significantly enhanced the immunoregulatory and antioxidant activities of M. officinalis polysaccharides.
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22
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [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: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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23
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Li F, Zhao J, Wei Y, Jiao X, Li Q. Holistic review of polysaccharides isolated from pumpkin: Preparation methods, structures and bioactivities. Int J Biol Macromol 2021; 193:541-552. [PMID: 34656536 DOI: 10.1016/j.ijbiomac.2021.10.037] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/06/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
Pumpkin polysaccharides have arrested researchers' attention in fields of food supplements for healthy product and traditional Chinese medicine due to their multiple bioactivities with non-toxic and highly biocompatible. This review emphatically summarized recent progresses in the primary and spatial structural features, various bioactivities, structure-to-function associations, different preparation techniques, and absorption characteristics across intestinal epithelial and in vivo bio-distribution of pumpkin polysaccharides. Additionally, current challenges and future trends in development of pumpkin polysaccharides were pointed out. We found that pumpkin polysaccharides were primary structure (e.g. glucan, galactoglucan, galactomannan, galactan, homogalacturonan (HG), and rhamnogalacturonan-Ι (RG-Ι)) and special structure diverse (e.g. hollow helix, linear, and sphere-like) and significant functional foods or therapeutic agents (e.g. oral hypoglycemic agents). Moreover, we found that the molecular weight (Mw), uronic acid, linkage types, and modifications all could affect their bioactivities (e.g. anti-oxidant, anti-coagulant, and anti-diabetic activities), and pumpkin polysaccharides may across intestinal epithelial into the blood reaching to target organs. Collectively, the structures diversity and pharmacological values of pumpkin polysaccharides support their therapeutic potentials and sanitarian functions.
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Affiliation(s)
- Fei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yunlu Wei
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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Zhang L, Zhao J, Zhang Y, Li F, Jiao X, Li Q. The effects of cellulose nanocrystal and cellulose nanofiber on the properties of pumpkin starch-based composite films. Int J Biol Macromol 2021; 192:444-451. [PMID: 34606791 DOI: 10.1016/j.ijbiomac.2021.09.187] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/12/2021] [Accepted: 09/27/2021] [Indexed: 02/05/2023]
Abstract
Pumpkin starch (PS) was extracted from Cucurbita maxima and utilized to prepare films in combination with cellulose nanocrystal (CNC) and cellulose nanofiber (CNF), using a solvent casting strategy. The PS was characterized to contain 26.6% of amylose, exhibiting a "B"-type crystalline structure and high stability against thermal degradation. PS/CNF films showed better thermal stability than PS/CNC films, whereas the CNC was more effective than CNF for enhancing the tensile strength (TS) of the films. The nanocomposite films containing 1% CNC showed the highest TS of 30.32 MPa. Fourier transform infrared spectra revealed stronger hydrogen bonding in the PS/CNC films, likely contributing to the observed high mechanical strength. CNC and CNF both decreased the transparency of PS films, by 5.2% and 13.1%, respectively. Overall, the properties of PS composite films can be effectively modified by incorporating CNC and CNF, as PS/CNC films with high mechanical strength and PS/CNF films with good thermal stability. Our results indicate that PS is a suitable material for CNC/CNF composite film fabrication. These films are expected to be especially useful in food packaging applications.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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Wu HQ, Ma ZL, Zhang DX, Wu P, Guo YH, Yang F, Li DY. Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice. Front Nutr 2021; 8:769181. [PMID: 34805250 PMCID: PMC8596442 DOI: 10.3389/fnut.2021.769181] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 09/30/2021] [Indexed: 01/04/2023] Open
Abstract
This study aimed to extract polysaccharides from pumpkin, characterize the structures of four of them, and evaluate their in vitro antioxidant and hypoglycemic activities. Additionally, an animal model of type 2 diabetes mellitus (T2DM) was established and used to determine their hypoglycemic and hypolipidemic effects in vivo, and the underlying mechanisms related to the regulation of gut microbiota. Water-extracted crude pumpkin polysaccharides (W-CPPs), water extraction and alcohol precipitation crude pumpkin polysaccharides (WA-CPPs), deproteinized pumpkin polysaccharides (DPPs), and refined pumpkin polysaccharides (RPPs) were sequentially extracted and purified from pumpkin powder by hot water extraction, water extraction, and alcohol precipitation, deproteinization and DEAE-52 cellulose gel column, respectively. The extraction and purification methods had significant influence on the extraction yield, physicochemical properties, and in vitro antioxidant and hypoglycemic activities. W-CCP and RPPs had a significant positive free radical-scavenging capacities and inhibitory activities on α-glucosidase and α-amylase. RPP-3 not only inhibited the uptake of glucose in Caco-2 monolayer but also promoted the excretion of glucose, while RPP-2 had no inhibitory effect. Animal experiment results showed that W-CPP treatment significantly improved the T2DM symptoms in mice, which included lowering of fasting blood glucose (FBG), reducing insulin resistance (IR), and lowering of blood lipid levels. It increased the diversity of intestinal flora and reduced the harmful flora of model mice, which included Clostridium, Thermoanaerobe, Symbiotic bacteria, Deinococcus, Vibrio haematococcus, Proteus gamma, and Corio. At the family level, W-CPP (1,200 mg/kg) treatment significantly reduced the abundance of Erysipelotrichaceae, and the Akkermanaceae of Verrucobacterium became a biomarker. Pumpkin polysaccharides reshaped the intestinal flora by reducing Erysipelotrichaceae and increasing Akkermansia abundance, thereby improving blood glucose and lipid metabolism in the T2DM mice. Our results suggest that W-CCP and RPP-3 possess strong antioxidant and hypoglycemic activities, and are potential candidates for food additives or natural medicines.
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Affiliation(s)
- Hui-Qing Wu
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Zhi-Li Ma
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - De-Xin Zhang
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Ping Wu
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Yuan-Hua Guo
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Fang Yang
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - De-Yuan Li
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
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Pan Q, Sun Y, Li X, Zeng B, Chen D. Extraction, structural characterization, and antioxidant and immunomodulatory activities of a polysaccharide from Notarchus leachii freeri eggs. Bioorg Chem 2021; 116:105275. [PMID: 34601298 DOI: 10.1016/j.bioorg.2021.105275] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/14/2021] [Accepted: 08/15/2021] [Indexed: 12/17/2022]
Abstract
The crude polysaccharides (NLCEP) were extracted from Notarchus leachii freeri eggs strings by the saltextractionmethod. The extraction conditions were optimized using the single-factorexperimentmethod and response surface method (RSM). The results showed that the maximum extraction yield of NLCEP was obtained under the following conditions: NaCl solution concentration of 2.96 %, raw material to liquid ratio of 1: 40 g/mL, extraction time of 2 h and extraction temperature of 69 °C. A new novel pure polysaccharide fraction named as NLCEPs-1 was fractionated from NLCEP by using DEAE-Cellulose 52 and Sephadex G-100. Its structure and immunomodulatory and antioxidant activities were analyzed. The results exhibited that the molecular weight of NLCEPs-1 was 31.4 kDa and it was composed of rhamnose, glucose, galactose, xylose and arabinose in the molar percentage of 11.128: 63.770: 5.439: 6.585: 13.077. The backbone of NLCEPs-1 was mainly consisted of → )4-α-d-Glcp (1→, →6)-α-d-Glcp (1→, →1)-β-d-Galp and β-d-Galp-(1→. NLCEPs-1 exhibited the strong antioxidant activity in scavenging ability of various free radicals and immunomodulatory activity by the enhancement of the pinocytic capacity, nitric oxide (NO) and cytokines.
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Affiliation(s)
- Qiting Pan
- College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China
| | - Yulin Sun
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, Guangdong Province 524048, China
| | - Xuyan Li
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, Guangdong Province 524048, China
| | - Buyan Zeng
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, Guangdong Province 524048, China
| | - Daohai Chen
- Western Guangdong Engineering Research Center on Sustainable Utilization of Seafood Resources, Zhanjiang, Guangdong Province 524048, China; Life Science and Technology School, Lingnan Normal University, Zhanjiang, Guangdong Province 524048, China.
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Ji X, Peng B, Ding H, Cui B, Nie H, Yan Y. Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1904973] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaolong Ji
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
| | - Baixiang Peng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
| | - Hehui Ding
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
| | - Bingbing Cui
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
| | - Hui Nie
- Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables, Hezhou University, Hezhou, P.R. China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China
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