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Sousa P, Tavares-Valente D, Amorim M, Azevedo-Silva J, Pintado M, Fernandes J. β-Glucan extracts as high-value multifunctional ingredients for skin health: A review. Carbohydr Polym 2023; 322:121329. [PMID: 37839841 DOI: 10.1016/j.carbpol.2023.121329] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
β-Glucans, which are naturally present in cereals, yeast, and mushrooms, have gained attention as a potential natural source for functional foods and pharmaceuticals. Due to the availability of β-glucans from several sources, different extraction methods can be employed to obtain high purity extracts that can be further modified to enhance their solubility or other biological properties. Apart from their known ability to interact with the immune system, β-glucans possess specific properties that could benefit overall skin health and prevent age-related signs, including soothing and antioxidant activities. As a result, the use of β-glucans to mitigate damage caused by environmental stressors or skin-related issues that accelerate skin aging or trigger chronic inflammation may represent a promising, natural, eco-friendly, and cost-effective approach to maintaining skin homeostasis balance. This review outlines β-glucan extraction methodologies, molecular structure, functionalization approaches, and explores skin-related benefits of β-glucans, along with an overview of related products in the market.
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Affiliation(s)
- Pedro Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Diana Tavares-Valente
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Amorim
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Azevedo-Silva
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Fernandes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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Qingke β-glucan synergizes with a β-glucan-utilizing Lactobacillus strain to relieve capsaicin-induced gastrointestinal injury in mice. Int J Biol Macromol 2021; 174:289-299. [PMID: 33524482 DOI: 10.1016/j.ijbiomac.2021.01.164] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 01/09/2021] [Accepted: 01/25/2021] [Indexed: 01/20/2023]
Abstract
Capsaicin (CAP) is the main pungent component in capsicum fruits. Eating too much CAP leads to gastrointestinal injury. Previously, Qingke β-glucan combined with β-glucan-utilizing Lactobacillus plantarum S58 (LP.S58) ameliorated high fat-diet-induced obesity, but their effects on CAP-induced gastrointestinal injury have not been investigated. Our results showed that Qingke β-glucan reduced the CAP-induced gastrointestinal injury in Kunming mice. The serum levels of inflammatory cytokines and gastrointestinal hormones, and the localized inflammation and the expression of EGF, EGFR, VEGF, and ZO-1 in the gastrointestinal tissues in CAP-treated mice were partly restored by Qingke β-glucan. The CAP-induced increase in the abundances of proinflammatory intestinal bacteria was also reduced by Qingke β-glucan. More importantly, we found that these beneficial effects of Qingke β-glucan were markedly enhanced by β-glucan-utilizing LP.S58 supplementation. Our study indicated that Qingke β-glucan coupled with β-glucan-utilizing LP.S58 relieved CAP-induced gastrointestinal injury.
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Liberato MV, Teixeira Prates E, Gonçalves TA, Bernardes A, Vilela N, Fattori J, Ematsu GC, Chinaglia M, Machi Gomes ER, Migliorini Figueira AC, Damasio A, Polikarpov I, Skaf MS, Squina FM. Insights into the dual cleavage activity of the GH16 laminarinase enzyme class on β-1,3 and β-1,4 glycosidic bonds. J Biol Chem 2021; 296:100385. [PMID: 33556371 PMCID: PMC7961093 DOI: 10.1016/j.jbc.2021.100385] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 11/27/2022] Open
Abstract
Glycoside hydrolases (GHs) are involved in the degradation of a wide diversity of carbohydrates and present several biotechnological applications. Many GH families are composed of enzymes with a single well-defined specificity. In contrast, enzymes from the GH16 family can act on a range of different polysaccharides, including β-glucans and galactans. SCLam, a GH16 member derived from a soil metagenome, an endo-β-1,3(4)-glucanase (EC 3.2.1.6), can cleave both β-1,3 and β-1,4 glycosidic bonds in glucans, such as laminarin, barley β-glucan, and cello-oligosaccharides. A similar cleavage pattern was previously reported for other GH16 family members. However, the molecular mechanisms for this dual cleavage activity on (1,3)- and (1,4)-β-D-glycosidic bonds by laminarinases have not been elucidated. In this sense, we determined the X-ray structure of a presumably inactive form of SCLam cocrystallized with different oligosaccharides. The solved structures revealed general bound products that are formed owing to residual activities of hydrolysis and transglycosylation. Biochemical and biophysical analyses and molecular dynamics simulations help to rationalize differences in activity toward different substrates. Our results depicted a bulky aromatic residue near the catalytic site critical to select the preferable configuration of glycosidic bonds in the binding cleft. Altogether, these data contribute to understanding the structural basis of recognition and hydrolysis of β-1,3 and β-1,4 glycosidic linkages of the laminarinase enzyme class, which is valuable for future studies on the GH16 family members and applications related to biomass conversion into feedstocks and bioproducts.
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Affiliation(s)
- Marcelo Vizona Liberato
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil; Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, São Paulo, Brazil
| | - Erica Teixeira Prates
- Instituto de Química e Centro de Pesquisa em Engenharia e Ciências Computacionais, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Thiago Augusto Gonçalves
- Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, São Paulo, Brazil; Departamento de Bioquímica e Biologia Tecidual, Instituto de Biologia, Universidade de Campinas, Campinas, São Paulo, Brazil
| | - Amanda Bernardes
- Instituto de Física de São Carlos, Universidade de São Paulo, São Carlos, São Paulo, Brazil
| | - Nathalia Vilela
- Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, São Paulo, Brazil; Departamento de Bioquímica e Biologia Tecidual, Instituto de Biologia, Universidade de Campinas, Campinas, São Paulo, Brazil
| | - Juliana Fattori
- Laboratório Nacional de Biociências (LNBio), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil
| | - Gabriela Cristina Ematsu
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil
| | - Mariana Chinaglia
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil
| | - Emerson Rodrigo Machi Gomes
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil
| | - Ana Carolina Migliorini Figueira
- Laboratório Nacional de Biociências (LNBio), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil
| | - André Damasio
- Departamento de Bioquímica e Biologia Tecidual, Instituto de Biologia, Universidade de Campinas, Campinas, São Paulo, Brazil
| | - Igor Polikarpov
- Instituto de Física de São Carlos, Universidade de São Paulo, São Carlos, São Paulo, Brazil
| | - Munir S Skaf
- Instituto de Química e Centro de Pesquisa em Engenharia e Ciências Computacionais, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Fabio Marcio Squina
- Programa de Processos Tecnológicos e Ambientais, Universidade de Sorocaba, Sorocaba, São Paulo, Brazil.
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1750095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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Gissibl A, Care A, Sun A, Hobba G, Nevalainen H, Sunna A. Development of screening strategies for the identification of paramylon-degrading enzymes. J Ind Microbiol Biotechnol 2019; 46:769-781. [PMID: 30806871 DOI: 10.1007/s10295-019-02157-7] [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: 12/01/2018] [Accepted: 02/17/2019] [Indexed: 10/27/2022]
Abstract
Enzymatic degradation of the β-1,3-glucan paramylon could enable the production of bioactive compounds for healthcare and renewable substrates for biofuels. However, few enzymes have been found to degrade paramylon efficiently and their enzymatic mechanisms remain poorly understood. Thus, the aim of this work was to find paramylon-degrading enzymes and ways to facilitate their identification. Towards this end, a Euglena gracilis-derived cDNA expression library was generated and introduced into Escherichia coli. A flow cytometry-based screening assay was developed to identify E. gracilis enzymes that could hydrolyse the fluorogenic substrate fluorescein di-β-D-glucopyranoside in combination with time-saving auto-induction medium. In parallel, four amino acid sequences of potential E. gracilis β-1,3-glucanases were identified from proteomic data. The open reading frame encoding one of these candidate sequences (light_m.20624) was heterologously expressed in E. coli. Finally, a Congo Red dye plate assay was developed for the screening of enzyme preparations potentially able to degrade paramylon. This assay was validated with enzymes assumed to have paramylon-degrading activity and then used to identify four commercial preparations with previously unknown paramylon degradation ability.
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Affiliation(s)
- Alexander Gissibl
- Department of Molecular Sciences, Macquarie University, North Ryde, Sydney, NSW, 2109, Australia
- Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Sydney, NSW, 2109, Australia
| | - Andrew Care
- Department of Molecular Sciences, Macquarie University, North Ryde, Sydney, NSW, 2109, Australia
- Biomolecular Discovery and Design Research Centre, Macquarie University, Sydney, NSW, 2109, Australia
| | - Angela Sun
- Department of Molecular Sciences, Macquarie University, North Ryde, Sydney, NSW, 2109, Australia
- Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Sydney, NSW, 2109, Australia
| | - Graham Hobba
- Agritechnology Pty Ltd, 36 Underwood Road, Borenore, NSW, 2800, Australia
| | - Helena Nevalainen
- Department of Molecular Sciences, Macquarie University, North Ryde, Sydney, NSW, 2109, Australia
- Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Sydney, NSW, 2109, Australia
- Biomolecular Discovery and Design Research Centre, Macquarie University, Sydney, NSW, 2109, Australia
| | - Anwar Sunna
- Department of Molecular Sciences, Macquarie University, North Ryde, Sydney, NSW, 2109, Australia.
- Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Sydney, NSW, 2109, Australia.
- Biomolecular Discovery and Design Research Centre, Macquarie University, Sydney, NSW, 2109, Australia.
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Gissibl A, Care A, Parker LM, Iqbal S, Hobba G, Nevalainen H, Sunna A. Microwave pretreatment of paramylon enhances the enzymatic production of soluble β-1,3-glucans with immunostimulatory activity. Carbohydr Polym 2018; 196:339-347. [DOI: 10.1016/j.carbpol.2018.05.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 04/18/2018] [Accepted: 05/12/2018] [Indexed: 12/31/2022]
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Rong Y, Xu N, Xie B, Hao J, Yi L, Cheng R, Li D, Linhardt RJ, Zhang Z. Sequencing analysis of β-glucan from highland barley with high performance anion exchange chromatography coupled to quadrupole time – Of – Flight mass spectrometry. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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