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Li Y, Gu F, Guo X, Zhang Q, Hu R, Qin L, Wang Q, Wang F. Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model. Food Res Int 2023; 168:112641. [PMID: 37120180 DOI: 10.1016/j.foodres.2023.112641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/12/2023] [Accepted: 02/21/2023] [Indexed: 03/11/2023]
Abstract
The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.
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Affiliation(s)
- Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ling Qin
- School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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Bianchi A, R. Rivera-Tovar P, Sanz V, Ferreira-Anta T, Torres MD, Pérez-Correa JR, Domínguez H. Pressurized Hot Water Extraction and Bio-Hydrogels Formulation with Aristotelia chilensis [Mol.] Stuntz Leaves. Molecules 2021; 26:molecules26216402. [PMID: 34770811 PMCID: PMC8586920 DOI: 10.3390/molecules26216402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022] Open
Abstract
Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140–200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts’ total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products.
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Affiliation(s)
- Audrey Bianchi
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- EPF–School of Engineering, 21 Boulevard Berthelot, 34000 Montpellier, France
| | - Pamela R. Rivera-Tovar
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Vanesa Sanz
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - Tania Ferreira-Anta
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - María Dolores Torres
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
| | - José Ricardo Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Herminia Domínguez
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
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Ye J, Zhang C, Lyu X, Hua X, Zhao W, Zhang W, Yang R. Structure and physicochemical properties of arabinan-rich acidic polysaccharide from the by-product of peanut oil processing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Ye J, Hua X, Lyu X, Zhao W, Zhang W, Yang R. Structure and chain conformation characterization of arabinoglucan from by-product of peanut oil processing. Carbohydr Polym 2020; 255:117327. [PMID: 33436170 DOI: 10.1016/j.carbpol.2020.117327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/08/2020] [Accepted: 10/25/2020] [Indexed: 02/07/2023]
Abstract
A neutral polysaccharide (NPP) from peanut sediment of aqueous extraction process was purified via anion-exchange and gel-filtration chromatography. The weight-average molecular weight and polydispersity index were 3.36 × 104 Da and 1.06. Composition of glucose (82.66 %, molar percentage) and arabinose (17.34 %) suggested an arabinoglucan structure. Multiple medium-length chains consisting of many 1,4-linked α-Glcp and a few 1,5-linked α-Araf maintained the main chain structure. The backbone was substituted at O-6 and O-3 positions, attached by side chains consisting of two to six α-Glcp and terminated with Araf and Glcp. Degree of branching was 42.50 %. Aggregates formed in NPP aqueous solution. They were eliminated by DMSO combining with sonication. Consequently, the average radius of gyration (Rg), hydrodynamic radius (Rh), and Rg/Rh ratio were 17.0 nm, 5.8 nm and 2.93, respectively, indicating extended rigid chain conformation. The backbone substituted at O-3 and short branching chains probably together induced this conformation.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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Ye J, Hua X, Zhao Q, Zhao W, Chu G, Zhang W, Yang R. Chain conformation and rheological properties of an acid-extracted polysaccharide from peanut sediment of aqueous extraction process. Carbohydr Polym 2019; 228:115410. [PMID: 31635751 DOI: 10.1016/j.carbpol.2019.115410] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/21/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
Abstract
A polysaccharide (PPS) in peanut sediment of aqueous extraction process was obtained at pH4.0, purified via anion-exchange chromatography. The composition, chain conformation and rheological properties were investigated. PPS mainly consisted of arabinose, galacturonic acid, xylose, and rhamnose. The intrinsic viscosity [η] was 0.71 dL/g in 0.1 M NaNO3 solution. The weight-average molar mass Mw and polydispersity index were 3.77 × 105 g/mol and 1.25, suggesting high homogeneity. The average radius of gyration (Rg), hydrodynamic radius (Rh), Rg/Rh ratio and conformation parameter v were 25.5, 18.2, 1.40 and 0.21, respectively, indicating compact coil chain conformation with branched structure. Molecular morphology revealed that PPS displayed chain shape comprised of spheres with a diameter range of 15-50 nm and apparent length of chains mainly ranged from 100 to 300 nm. The aggregation caused by molecular self-association enhanced with concentration increasing. Additionally, Newtonian behavior was observed at various concentrations. Increase in temperature effectively broke this behavior. 10.0 wt.% PPS possessed activation energy of 21.7 KJ/mol, was structured liquid and almost fitted Cox-Merz rule. These closely related with its conformation and molecular self-association behavior.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Guanhe Chu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China.
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Ye J, Hua X, Wang M, Zhang W, Yang R. Effect of extraction pH on the yield and physicochemical properties of polysaccharides extracts from peanut sediment of aqueous extraction process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Wang X, Zhang Y, Liu Z, Zhao M, Liu P. Purification, Characterization, and Antioxidant Activity of Polysaccharides Isolated from Cortex Periplocae. Molecules 2017; 22:molecules22111866. [PMID: 29088064 PMCID: PMC6150556 DOI: 10.3390/molecules22111866] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 10/27/2017] [Accepted: 10/30/2017] [Indexed: 11/16/2022] Open
Abstract
In this study, crude Cortex Periplocae polysaccharides (CCPPs) were extracted with water. CCPPs were decolored with AB-8 resin and deproteinated using papain-Sevage methods. Then, they were further purified and separated through DEAE-52 anion exchange chromatography and Sephadex G-100 gel filtration chromatography, respectively. Three main fractions—CPP1, CPP2, and CPP3, (CPPs)—were obtained. The average molecular weights, monosaccharide analysis, surface morphology, and chemical compositions of the CPPs were investigated by high-performance gel permeation chromatography (HPGPC), gas chromatography-mass spectrometry (GC/MS), UV-vis spectroscopy, Fourier transform infrared (FT-IR) spectrum, and nuclear magnetic resonance (NMR). In addition, the antioxidant activities of these three polysaccharides were investigated. The results indicated that all of the CPPs were composed of rhamnose, arabinose, mannose, glucose, and galactose. These three polysaccharides exhibited antioxidant activities in four assays including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2′-azino-bis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS) radical, reducing power, and total antioxidant activity in vitro. The data indicated that these three polysaccharides could be utilized as potential natural sources of alternative additives in the functional food, cosmetics, and pharmaceutical industries.
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Affiliation(s)
- Xiaoli Wang
- College of Tobacco Science/National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou 450002, China.
| | - Yifei Zhang
- College of Tobacco Science/National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou 450002, China.
| | - Zhikai Liu
- College of Tobacco Science/National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou 450002, China.
| | - Mingqin Zhao
- College of Tobacco Science/National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou 450002, China.
| | - Pengfei Liu
- College of Tobacco Science/National Tobacco Cultivation & Physiology & Biochemistry Research Center, Henan Agricultural University, Zhengzhou 450002, China.
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Chen Y, Yao F, Ming K, Wang D, Hu Y, Liu J. Polysaccharides from Traditional Chinese Medicines: Extraction, Purification, Modification, and Biological Activity. Molecules 2016; 21:E1705. [PMID: 27983593 PMCID: PMC6273901 DOI: 10.3390/molecules21121705] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 11/23/2016] [Accepted: 12/02/2016] [Indexed: 02/07/2023] Open
Abstract
Traditional Chinese Medicine (TCM) has been used to treat diseases in China for thousands of years. TCM compositions are complex, using as their various sources plants, animals, fungi, and minerals. Polysaccharides are one of the active and important ingredients of TCMs. Polysaccharides from TCMs exhibit a wide range of biological activities in terms of immunity- modifying, antiviral, anti-inflammatory, anti-oxidative, and anti-tumor properties. With their widespread biological activities, polysaccharides consistently attract scientist's interests, and the studies often concentrate on the extraction, purification, and biological activity of TCM polysaccharides. Currently, numerous studies have shown that the modification of polysaccharides can heighten or change the biological activities, which is a new angle of polysaccharide research. This review highlights the current knowledge of TCM polysaccharides, including their extraction, purification, modification, and biological activity, which will hopefully provide profound insights facilitating further research and development.
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Affiliation(s)
- Yun Chen
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
| | - Fangke Yao
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
| | - Ke Ming
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
| | - Deyun Wang
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuanliang Hu
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jiaguo Liu
- Institute of Traditional Chinese Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
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