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Liu F, Edelmann M, Piironen V, Li Y, Liu X, Yan JK, Li L, Kariluoto S. How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges. Compr Rev Food Sci Food Saf 2024; 23:e13328. [PMID: 38551068 DOI: 10.1111/1541-4337.13328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 02/11/2024] [Accepted: 03/05/2024] [Indexed: 04/02/2024]
Abstract
The incomplete absorption of dietary folate makes it crucial to understand how food matrices affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the proportion that is liberated from the food matrix during digestion and becomes available for absorption. Bioavailability studies are expensive and difficult to control, whereas bioaccessibility studies utilize in vitro digestion models to parameterize the complex digestion, allowing the evaluation of the effect of food matrices on bioaccessibility. This review covers the folate contents in various food matrices, the methods used to determine and the factors affecting folate bioaccessibility, and the advances and challenges in understanding how food matrices affect folate bioaccessibility. The methods for determining bioaccessibility have been improved in the last decade. Current research shows that food matrices modulate folate bioaccessibility by affecting the liberation and stability of folate during digestion but do not provide enough information about folate and food component interactions at the molecular level. In addition, information on folate interconversion and degradation during digestion is scant, hindering our understanding of the impact of food matrices on folate stability. Moreover, the role of conjugase inhibitors should not be neglected when evaluating the nutritional value of food folates. Due to the complexity of food digestion, holistic methods should be applied to investigate bioaccessibility. By synthesizing the current state of knowledge on this topic, this review highlights the lack of in-depth understanding of the mechanisms of how food matrices modulate folate bioaccessibility and provides insights into potential strategies for accurate evaluation of the nutritional value of dietary folate.
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Affiliation(s)
- Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Liu SY, Lei H, Li LQ, Liu F, Li L, Yan JK. Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels. Int J Biol Macromol 2023; 253:127092. [PMID: 37758109 DOI: 10.1016/j.ijbiomac.2023.127092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/17/2023] [Accepted: 09/24/2023] [Indexed: 10/01/2023]
Abstract
In this study, the effects of the direct addition of curdlan on the physicochemical, structural, and functional properties of heat-induced soy protein isolate (SPI) gels were evaluated. Results demonstrated that the direct incorporation of curdlan enhanced the gel-forming performance, water-holding capacity, and gel strength of heat-induced SPI gels. The presence of curdlan reduced the free water molecules and α-helix content in the SPI structure and contributed to the construction of stable SPI gels with uniform and compact network structures, as visually proven by microstructure observations. Moreover, compared with the SPI gel alone, the curdlan-SPI composite gels presented a more pronounced viscoelastic property and thermal stability mainly due to the intermolecular hydrogen bonding interaction between curdlan and the SPI molecules. Our findings suggest that the direct incorporation of curdlan can effectively ameliorate the gelling characteristics of heat-induced SPI gels, indicating its potential application as a promising gel improver in the food industry.
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Affiliation(s)
- Shi-Yong Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Hongtao Lei
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Long-Qing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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Jiang F, Chen R, Tang C, Li LQ, Yan JK, Zhang H. Polysaccharide extracted from cultivated Sanghuangporous vaninii spores using three-phase partitioning with enzyme/ultrasound pretreatment: Physicochemical characteristics and its biological activity in vitro. Int J Biol Macromol 2023; 253:126622. [PMID: 37657579 DOI: 10.1016/j.ijbiomac.2023.126622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/12/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Sanghuangporous vaninii, as a valuable dietary supplement and medicinal ingredient, contains abundant bioactive polysaccharides that have health-promoting effects. In the present study, four polysaccharides (SVSPs-C, SVSPs-E, SVSPs-U, and SVSPs-E/U) were extracted for the first time from S. vaninii spores by three-phase partitioning (TPP), enzyme pretreatment before TPP (E-TPP), ultrasonic pretreatment before TPP (U-TPP), and enzyme pretreatment followed by ultrasonic before TPP (E/U-TPP) methods, respectively. Their physicochemical characteristics and in vitro pharmacological functions were determined and compared. Results showed that four TPP-based extraction methods had remarkable impacts on the extraction yield, chemical properties, monosaccharide compositions, and molecular weights (Mw) of SVSPs. Specifically, SVSPs-E/U obtained by E/U-TPP showed the highest extraction yield (25.40 %), carbohydrate content (88.50 %), and the lowest protein content (0.86 %). The four SVSPs had high-Mw (183.8-329.1 kDa) and low-Mw (23.0-156.4 kDa) fractions and mainly consisted of galactose, glucose, and mannose with different contents. In vitro bioactivities assays indicated that SVSPs-E/U possessed stronger antioxidant, hypoglycemic, hypouricemic, immunostimulatory, and antitumor activities than those of SVSPs-C, SVSPs-E, and SVSPs-U. Therefore, our results provide an efficient and promising extraction technique for bioactive polysaccharides from S. vaninii spores, as well as SVSPs had the potential to be applied in functional food, pharmaceutical, and cosmetics fields.
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Affiliation(s)
- Fuchun Jiang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Ruibing Chen
- Department of Pharmaceutical Botany, School of Pharmacy, Naval Medical University, Shanghai 200433, China
| | - Chuanhong Tang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Long-Qing Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China.
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Mao YH, Wang M, Yuan Y, Yan JK, Peng Y, Xu G, Weng X. Konjac Glucomannan Counteracted the Side Effects of Excessive Exercise on Gut Microbiome, Endurance, and Strength in an Overtraining Mice Model. Nutrients 2023; 15:4206. [PMID: 37836491 PMCID: PMC10574454 DOI: 10.3390/nu15194206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Excessive exercise without adequate rest can lead to overtraining syndrome, which manifests a series of side effects, including fatigue, gut dysbiosis, and decremental sports performance. Konjac glucomannan (KGM) is a plant polysaccharide with numerous health-improving effects, but few studies reported its effects on the gut microbiome, endurance, and strength in an overtraining model. This study assessed the effect of KGM on gut microbiome, endurance, and strength in mice with excessive exercise. Three doses of KGM (1.25, 2.50, and 5.00 mg/mL) were administrated in drinking water to mice during 42 days of a treadmill overtraining program. The results showed that excessive exercise induced a significant microbial shift compared with the control group, while a high dose (5.00 mg/mL) of KGM maintained the microbial composition. The proportion of Sutterella in feces was significantly increased in the excessive exercise group, while the moderate dose (2.50 mg/mL) of KGM dramatically increased the relative abundance of Lactobacillus and SCFA production in feces. Additionally, the moderate dose and high dose of KGM counteracted the negative effects of excessive exercise on strength or/and endurance (43.14% and 39.94% increase through a moderate dose of KGM, Bonferroni corrected p < 0.05, compared with the excessive exercise group). Therefore, it suggests that KGM could prevent overtraining and improve sports performance in animal models.
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Affiliation(s)
- Yu-Heng Mao
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
| | - Minghan Wang
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
| | - Yu Yuan
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China;
| | - Yanqun Peng
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
| | - Guoqin Xu
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
| | - Xiquan Weng
- School of Exercise and Health, Guangzhou Sport University, Guangzhou 510500, China (Y.Y.); (Y.P.); (G.X.)
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Yan JK, Chen TT, Li LQ, Liu F, Liu X, Li L. The anti-hyperlipidemic effect and underlying mechanisms of barley ( Hordeum vulgare L.) grass polysaccharides in mice induced by a high-fat diet. Food Funct 2023. [PMID: 37449927 DOI: 10.1039/d3fo01451g] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
Hyperlipidemia is a pathological disorder of lipid metabolism that can cause fatty liver, atherosclerosis, acute myocardial infarction, and other diseases, seriously endangering people's health. Polysaccharides have been shown to have lipid-lowering potential. In the current study, the anti-hyperlipidemia effect and potential mechanisms of a polysaccharide (BGP-Z31) obtained from barley grass harvested at the stem elongation stage in high-fat diet (HFD)-treated mice were investigated. Results showed that supplementation with BGP-Z31 (200 and 400 mg kg-1) not only suppressed obesity, organ enlargement, and fat accumulation caused by HFD, but also regulated dyslipidemia, relieved liver function injury, and ameliorated the oxidative stress level. Meanwhile, BGP-Z31 increased the concentrations of acetic acid, propionic acid, butyric acid, and isovaleric acid in HFD-induced mice. Gut microbiota analysis demonstrated that BGP-Z31 had no obvious effect on the gut microbiota diversity in mice treated with HFD, but it positively remodeled the intestinal flora structure by elevating the relative abundances of Bacteroides, Muribaculaceae, and Lachnospiraceae and lowering the Firmicutes/Bacteroides value and the relative abundance of Desulfovibrionaceae. Therefore, our data suggested that BGP-Z31 can be used as a promising nutritional supplement for dietary intervention in hyperlipidemia.
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Affiliation(s)
- Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Long-Qing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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Yan JK, Wang C, Chen TT, Li L, Liu X, Li L. Structural characteristics and ameliorative effect of a polysaccharide from Corbicula fluminea industrial distillate against acute liver injury induced by CCl 4 in mice. Int J Biol Macromol 2023; 227:391-404. [PMID: 36543293 DOI: 10.1016/j.ijbiomac.2022.12.138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/20/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
Corbicula fluminea distillate as an important industrial by-product of C. fluminea during steaming process is rich in amino acids, proteins and polysaccharides, showing potential hepatoprotective effect. In this study, a polysaccharide (CFDP) was obtained from C. fluminea distillate by three-phase partitioning combined with (NH4)2SO4 precipitation at a saturation of 60 %. The structural characteristics, antioxidant activity in vitro, and hepatoprotection against mice CCl4-induced acute liver damage of CFDP were studied. Results demonstrated that CFDP was a water-soluble homogenous polysaccharide predominantly comprising glucose (>98 %), with a weight-average molecular weight of 1.4 × 107 Da, and exhibiting potent antioxidant benefits in vitro. CFDP had a backbone of (1 → 4)-α-d-glucopyranosyl (Glcp) and a small amount of (1 → 4, 6)-α-D-Glcp. The branch formed at C-6 comprised by (1→)-α-D-Glcp and (1→)-α-D-N-acetylglucosamine. CFDP possessed excellent hepatoprotective activity against acute liver damage caused by CCl4 in mice, mainly by ameliorating weight reduction and organ injures, alleviating hepatic function and serum lipid metabolism, suppressing oxidative stress and inflammatory responses, as directly verified by histopathological examination. Moreover, CFDP improved gut microbiota by up-regulating the relative abundance of total bacteria and probiotics such as Firmicutes, Bacteroidete, Rumminococcaceae, Lactobacillaceae, accompanied by promoting short chain fatty acid production. Therefore, our findings indicated that CFDP can be developed as a healthy food supplement for the prevention of chemical livery injury.
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Affiliation(s)
- Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Longqing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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Zhang ZH, Wang LH, Yan JK, Aadil RM. Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products. Front Nutr 2023; 10:1161957. [PMID: 37020806 PMCID: PMC10067869 DOI: 10.3389/fnut.2023.1161957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/07/2023] [Indexed: 04/07/2023] Open
Affiliation(s)
- Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Zhi-Hong Zhang
| | - Lang-Hong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Yan JK, Wang C, Chen TT, Zhu J, Chen X, Li L, Liu X, Zhang H, Li L. A pectic polysaccharide from fresh okra (Abelmoschus esculentus L.) beneficially ameliorates CCl 4-induced acute liver injury in mice by antioxidation, inhibition of inflammation and modulation of gut microbiota. Food Chem Toxicol 2023; 171:113551. [PMID: 36481254 DOI: 10.1016/j.fct.2022.113551] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 11/21/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Okra [Abelmoschus esculentus (Linn.) Moench], as a well-known medicinal and food plant, has important physiological activities and health benefits, and polysaccharide is its main bioactive component. In this study, a pectic polysaccharide (OPS-50) prepared from fresh okra pods by three-phase partitioning and gradient (NH4)2SO4 precipitation at a saturation of 50% was employed in carbon tetrachloride (CCl4)-caused acute liver damage in mice to evaluate the hepatoprotective potential. Results indicated that OPS-50 was mainly composed of a limited linear homogalacturonan backbone and abundant rhamnogalacturonan-I domains as side chains. OPS-50 exerted positively protective effects on acute liver damage induced by CCl4 in mice through relieving weight reduction and organ damage, ameliorating liver function and dyslipidemia, alleviating oxidative stress, suppressing pro-inflammatory cytokines, modulating gut microbiota, and promoting short-chain fatty acid secretion. Moreover, liver histopathology demonstrated the protective benefit of OPS-50 on CCl4-caused acute liver damage in mice. Therefore, our data suggested that the pectic OPS-50, as a dietary supplement, have great potential in preventing and treating chemical liver damages.
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Affiliation(s)
- Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Longqing Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, 200000, China.
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, 523808, China.
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Zhao L, Wu L, Li L, Zhu J, Chen X, Zhang S, Li L, Yan JK. Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Zhang H, Jiang F, Li L, Liu X, Yan JK. Recent advances in the bioactive polysaccharides and other key components from Phellinus spp. and their pharmacological effects: A review. Int J Biol Macromol 2022; 222:3108-3128. [DOI: 10.1016/j.ijbiomac.2022.10.085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/25/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Yan JK, Chen TT, Chen X, Liu Y, Liu C, Li L. Assessing the product quality and biological activities of barley (Hordeum vulgare L.) grasses at different harvest times. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Jin B, Liu X, Liang W, Li Q, Yan J, Han Z. Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bei Jin
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Xunqi Liu
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Wanying Liang
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Qiyong Li
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - JingKun Yan
- School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Zhiping Han
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
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Yan JK, Zhu J, Liu Y, Chen X, Wang W, Zhang H, Li L. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences. Crit Rev Food Sci Nutr 2022; 63:8107-8135. [PMID: 35343832 DOI: 10.1080/10408398.2022.2056132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.
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Affiliation(s)
- Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Xu Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Wenhan Wang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
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14
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Zhang ZH, Wang S, Cheng L, Ma H, Gao X, Brennan CS, Yan JK. Micro-nano-bubble technology and its applications in food industry: A critical review. Food Reviews International 2022. [DOI: 10.1080/87559129.2021.2023172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Shaomeng Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lina Cheng
- Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xianli Gao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
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Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021; 20:4367-4389. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/17/2021] [Accepted: 07/11/2021] [Indexed: 12/17/2022]
Abstract
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
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Affiliation(s)
- Xiaolan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xianghui Qi
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Charles S Brennan
- School of Science, RMIT University, Victoria Road, Melbourne, VIC, 3500, Australia
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
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16
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Wang YY, Yan JK, Ding Y, Ma H. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic. Food Chem 2021; 366:130600. [PMID: 34311237 DOI: 10.1016/j.foodchem.2021.130600] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/12/2021] [Accepted: 07/12/2021] [Indexed: 12/22/2022]
Abstract
The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while 72 DAPs were in flow water thawing (FWT). The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the DAPs in the significant enrichment pathway of DUT group were enzymes. Compared with FWT, DUT had a significant effect on the enzyme content. The correlation analyses indicated that 40 DAPs were related with the quality traits. The 11 highly correlated DAPs are expected to be used as potential protein markers for texture profile analyses, color, thawing loss, water-holding capacity, and pH of thawed small yellow croaker quality. These results provide a further understanding of the quality stability of quick-frozen small yellow croaker treated by the DUT.
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Affiliation(s)
- Yao-Yao Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yanhua Ding
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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17
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Chen ZL, Wang C, Ma H, Ma Y, Yan JK. Physicochemical and functional characteristics of polysaccharides from okra extracted by using ultrasound at different frequencies. Food Chem 2021; 361:130138. [PMID: 34062454 DOI: 10.1016/j.foodchem.2021.130138] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 05/07/2021] [Accepted: 05/16/2021] [Indexed: 11/27/2022]
Abstract
In this study, single- (SFU) and dual-frequency (DFU) ultrasounds were used to extract polysaccharides from okra (Abelmoschus esculentus (L.) Moench) pods (OPSs), and the physicochemical characteristics, functional properties, and in vitro biological activities of the OPSs were comparatively evaluated. Results showed that ultrasonic extractions at different frequencies led to remarkable variations in extraction yields, chemical components, monosaccharide compositions, molecular weights (MWs), surface morphologies, and rheological properties of the OPSs but hardly affected their preliminary structural features and thermal stabilities. The OPS obtained through DFU at 40/60 kHz with the lowest MWs (0.85-14.93 × 105 Da) and highest polyphenol content (7.38%) as well as loosest network structures showed superior antioxidant, cholesterol absorption and nitrite ion absorption capacities than the other OPSs, and the OPS extracted through SFU at 20 kHz with the highest carboxylate content (76.08%), MWs (7.28-32.83 × 105 Da) and degree of esterification (30.7%) exhibited higher bile acid-binding capacity than the other OPSs.
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Affiliation(s)
- Zhi-Ling Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210018, China
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210018, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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18
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Wu Y, Liu H, Li Z, Huang D, Nong L, Ning Z, Hu Z, Xu C, Yan JK. Purification of polysaccharides from Phellinus linteus by using an aqueous two-phase system and evaluation of the physicochemical and antioxidant properties of polysaccharides in vitro. Prep Biochem Biotechnol 2021; 52:89-98. [PMID: 33939578 DOI: 10.1080/10826068.2021.1911815] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, Phellinus linteus polysaccharides (PLPS) and proteins were simultaneously separated from P. linteus mycelia by using an aqueous two-phase system (ATPS) based on choline chloride ([Chol]Cl)/K2HPO4, and the physicochemical and antioxidant properties of PLPS after ATPS extraction were evaluated. Results demonstrated that the maximal extraction efficiencies of 68.53% ± 0.29% PLPS and 82.37% ± 0.41% proteins were obtained when the cholinium-based ATPS contained 68.9% K2HPO4, 20% [Chol]Cl, 10.0 mg mL-1 crude water extract (1.0 mL), and distilled water (4.0 mL) at shaking time and temperature of 30 min and 21.2 °C, respectively. Compared with C-PLPS obtained using traditional ethanol precipitation and isolation protocols, PLPS had higher carbohydrate content (63.58% ± 1.12%), lower molecular weight (15.2 kDa, 80%), different monosaccharide compositions, and showed similar preliminary structural characterizations. Moreover, PLPS exhibited more evident scavenging effects on free radicals and in vitro antioxidant activities than C-PLPS. Therefore, the method of [Chol]Cl/K2HPO4 ATPS can be developed as an effective strategy for the separation/purification of highly bioactive polysaccharides.
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Affiliation(s)
- Yan Wu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Hong Liu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Zhihua Li
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Dongye Huang
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Lizheng Nong
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Zhenxing Ning
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Zhizhong Hu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi, China
| | - Chunping Xu
- College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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Chen TT, Zhang ZH, Wang ZW, Chen ZL, Ma H, Yan JK. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106484] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Wang YY, Tayyab Rashid M, Yan JK, Ma H. Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker. Ultrason Sonochem 2021; 70:105352. [PMID: 32979636 PMCID: PMC7786597 DOI: 10.1016/j.ultsonch.2020.105352] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/07/2020] [Accepted: 09/13/2020] [Indexed: 05/03/2023]
Abstract
The influence of multi-frequency combined ultrasound thawing on primary, secondary, and tertiary structures, electrophoresis pattern, particle size distribution, zeta potential values, thermal stability, rheological behavior, and microstructure of small yellow croaker myofibrillar proteins (MPs) were studied. Four treatments were used for thawing small yellow croakers: flow water thawing (FWT), mono-frequency ultrasonic thawing (MUT), dual-frequency ultrasonic thawing (DUT), and tri-frequency ultrasonic thawing (TUT). Compared with fresh samples (FS), the MPs of the sample pretreated by DUT had non-significant effect on protein primary (including free amino groups and surface hydrophobicity), secondary, tertiary structures, electrophoresis pattern, and microstructure. MPs pretreated by DUT had less aggregation and degradation. Besides, DUT treatment increased the thermal stability of MPs. The ultrasound had significant effects on the rheological properties of MPs. Overall, DUT effectively minimized the changes in MPs structure and protected the protein thermal stability and rheological behavior during the thawing process.
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Affiliation(s)
- Yao-Yao Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Muhammad Tayyab Rashid
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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21
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Wang C, Cai WD, Yao J, Wu LX, Li L, Zhu J, Yan JK. Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties. J Sci Food Agric 2020; 100:5352-5362. [PMID: 32542712 DOI: 10.1002/jsfa.10583] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water-soluble pectin or ultrasound-treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin-g-FA, UP30-g-FA and UP60-g-FA, were synthesized via a free radical-mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2-diphenyl-1-picryl-hydrazyl (DPPH)-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric-reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activities in vitro. RESULTS Results showed that FA was covalently grafted onto pectin or ultrasound-treated pectins, and the grafting ratios of pectin-g-FA, UP30-g-FA and UP60-g-FA were 65.43 ± 1.30, 82.55 ± 1.71 and 75.82 ± 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA-grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound-treated pectins, they possessed prominent DPPH-radical scavenging ability [half maximal inhibitory concentration (IC50 ) of 0.32 to 0.89 mg mL-1 ) and antioxidant capacity (TEAC of 100.02 to 153.42 μmol Trolox/g sample; FRAP: 166.41 to 270.27 μmol FeSO4 /g sample). Their antioxidant potentials were positively correlated with the grafting ratio. CONCLUSION This study provided a promising strategy for the functionalization of pectin, and the prepared FA-grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jing Yao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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Yu YB, Wu MY, Wang C, Wang ZW, Chen TT, Yan JK. Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106028] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Yan JK, Wang C, Qiu WY, Chen TT, Yang Y, Wang WH, Zhang HN. Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin. Food Chem 2020; 341:128216. [PMID: 33032253 DOI: 10.1016/j.foodchem.2020.128216] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 08/10/2020] [Accepted: 09/23/2020] [Indexed: 01/06/2023]
Abstract
Ultrasonic degradation has become a promising strategy for producing modified pectin (MP). In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on the macromolecular, structural and rheological characteristics of citrus pectin was investigated. Results demonstrated that ultrasonic irradiation at the higher pH led to larger reductions in the intrinsic viscosity and weight-average molecular weight of pectin. The degradation kinetics of pectin at different pH values under ultrasound well fitted to a second-order reaction kinetics model. Acoustic cavitation, β-elimination, and demethylation led to the breakage of glycosidic linkages of side chains and methoxyl groups of pectin, but did not have noticeable influences on the main chain of pectin. The ultrasonic treatment at a high pH led to an apparent change in the rheological characteristics of pectin. Therefore, ultrasonic treatment at various pH values can be developed as a viable means to prepare desirable MP.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Wen-Han Wang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - He-Nan Zhang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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Yan JK, Wang C, Yu YB, Wu LX, Chen TT, Wang ZW. Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method. Food Chem 2020; 339:128081. [PMID: 33152874 DOI: 10.1016/j.foodchem.2020.128081] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 08/25/2020] [Accepted: 09/10/2020] [Indexed: 02/07/2023]
Abstract
In the present study, three-phase partitioning (TPP) coupled with gradient ethanol precipitation (GEP) was developed for the first time to extract and isolate polysaccharides (GPSs) from raw garlic (Allium sativum L.) bulbs. Four kinds of fructose polymers, namely, GPS35, GPS50, GPS65, and GPS80, were obtained at the final ethanol precipitation concentrations of 35%, 50%, 65%, and 80% (v/v), respectively, and their physicochemical characteristics and in vitro biological activities were investigated. Results indicated that GPS80 had higher carbohydrate (86.68% ± 0.90%) and uronic acid (12.89% ± 0.09%) contents, lower weight-average molecular weight (8.93 × 103 Da), and looser surface morphology than the other three GPSs. Furthermore, among the four GPSs, GPS80 exhibited the strongest antioxidant capacities, inhibitory effects on α-amylase and α-glycosidase, and nitric oxide stimulatory activity on RAW264.7 macrophage cells in vitro. Therefore, this study provides a simple and feasible technological strategy for producing bioactive polysaccharides from raw Allium vegetables.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yun-Bo Yu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Li-Xia Wu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Zi-Wei Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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Yan JK, Yu YB, Wang C, Cai WD, Wu LX, Yang Y, Zhang HN. Production, physicochemical characteristics, and in vitro biological activities of polysaccharides obtained from fresh bitter gourd (Momordica charantia L.) via room temperature extraction techniques. Food Chem 2020; 337:127798. [PMID: 32799166 DOI: 10.1016/j.foodchem.2020.127798] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 07/27/2020] [Accepted: 08/06/2020] [Indexed: 01/17/2023]
Abstract
In this study, polysaccharides (BPSs) were obtained from fresh bitter gourd (Momordica charantia L.) by room temperature extraction techniques, including three-phase partitioning (TPP) and ultrasonic-assisted extraction (UAE) performed in different solvents. The results showed that the extraction methods had significant influence on the extraction yield, chemical composition, weight-average molecular weight (Mw), monosaccharide composition, preliminary structural characterization and microstructure of the BPSs. The BPS-W sample obtained from the bitter gourd residue via UAE in distilled water had a higher uronic acid content (24.22%) and possessed stronger antioxidant capacities and α-amylase and α-glycosidase inhibitory activities than BPS-C extracted with UAE in citric acid, BPS-A extracted with UAE in 1.25 mol/L NaOH/0.05% NaBH4, and BPS-J extracted from bitter gourd juice by TPP. Moreover, BPS-A, which had the lowest Mws, showed the best bile acid-binding capacity among the four BPSs. This study had great potentials for the preparation of bioactive polysaccharides from fresh vegetables.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yun-Bo Yu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Chun Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Li-Xia Wu
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - He-Nan Zhang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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26
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Yan JK, Cai WD, Wang C, Yu YB, Zhang HN, Yang Y, Wang WH. Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Wang C, Yu YB, Chen TT, Wang ZW, Yan JK. Innovative preparation, physicochemical characteristics and functional properties of bioactive polysaccharides from fresh okra (Abelmoschus esculentus (L.) Moench). Food Chem 2020; 320:126647. [DOI: 10.1016/j.foodchem.2020.126647] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/18/2020] [Accepted: 03/18/2020] [Indexed: 10/24/2022]
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28
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Cai WD, Ding ZC, Wang YY, Yang Y, Zhang HN, Yan JK. Hypoglycemic benefit and potential mechanism of a polysaccharide from Hericium erinaceus in streptozotoxin-induced diabetic rats. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.09.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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Long Z, Liu H, Li J, Sun J, Xue Y, Hu Z, Su Z, Xu C, Yan JK. Preliminary Characterization of Exopolysaccharides Produced by Abortiporus biennis in Submerged Fermentation. SAINS MALAYS 2019. [DOI: 10.17576/jsm-2019-4812-04] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Cai WD, Zhu J, Wu LX, Qiao ZR, Li L, Yan JK. Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates. Food Chem 2019; 300:125221. [DOI: 10.1016/j.foodchem.2019.125221] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/15/2022]
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31
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Wu Y, Liu H, Li Z, Huang D, Nong L, Ning Z, Hu Z, Xu C, Yan JK. Pectin-decorated selenium nanoparticles as a nanocarrier of curcumin to achieve enhanced physicochemical and biological properties. IET Nanobiotechnol 2019; 13:880-886. [PMID: 31625531 PMCID: PMC8676667 DOI: 10.1049/iet-nbt.2019.0144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/29/2019] [Accepted: 08/09/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, the authors developed pectin-stabilised selenium nanoparticles (pectin-SeNPs) for curcumin (Cur) encapsulation and evaluated their physicochemical properties and biological activities. Results showed that pectin-SeNPs and Cur-loaded pectin-SeNPs (pectin-SeNPs@Cur) exhibited monodisperse and homogeneous spherical structures in aqueous solutions with mean particle sizes of ∼61 and ∼119 nm, respectively. Cur was successfully encapsulated into pectin-SeNPs through hydrogen bonding interactions with an encapsulation efficiency of ∼60.6%, a loading content of ∼7.4%, and a pH-dependent and controlled drug release in vitro. After encapsulation was completed, pectin-SeNPs@Cur showed enhanced water solubility (∼500-fold), dispersibility, and storage stability compared with those of free Cur. Moreover, pectin-SeNPs@Cur possessed significant free radical scavenging ability and antioxidant capacity in vitro, which were stronger than those of pectin-SeNPs. Antitumour activity assay in vitro demonstrated that pectin-SeNPs@Cur could inhibit the growth of HepG2 cells in a concentration-dependent manner, and the nanocarrier pectin-SeNPs exhibited a low cytotoxic activity against HepG2 cells. Therefore, the results suggested that pectin-SeNPs could function as effective nanovectors for the enhancement of the water solubility, stability, and in vitro bioactivities of hydrophobic Cur.
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Affiliation(s)
- Yan Wu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Hong Liu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Zhihua Li
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Dongye Huang
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Lizheng Nong
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Zhengxing Ning
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Zhizhong Hu
- Technical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning, Guangxi 530001, People's Republic of China
| | - Chunping Xu
- College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450016, People's Republic of China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
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Wu LX, Qiao ZR, Cai WD, Qiu WY, Yan JK. Quaternized curdlan/pectin polyelectrolyte complexes as biocompatible nanovehicles for curcumin. Food Chem 2019; 291:180-186. [DOI: 10.1016/j.foodchem.2019.04.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 04/07/2019] [Accepted: 04/07/2019] [Indexed: 12/18/2022]
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33
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Yan JK, Wu LX, Cai WD, Xiao GS, Duan Y, Zhang H. Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food Chem 2019; 298:124987. [PMID: 31260962 DOI: 10.1016/j.foodchem.2019.124987] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 06/04/2019] [Accepted: 06/10/2019] [Indexed: 01/20/2023]
Abstract
In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly influenced the physicochemical, functional, and biological properties of the SDF. The fraction SDF-III attained via USWEC had higher SDF yield (46.30%) and carbohydrate content (82.91%), and lower weight-average molecular weight (65.2 kDa) and particle size (1.17 μm), and looser and more porous surface structure, compared with the SDF-I and SDF-II obtained by SWE and SWEC, respectively. USWEC increased the thermal stability and homogeneity of SDF-III but decreased its apparent viscosity and dynamic viscoelasticity. Moreover, the SDF-III exhibited more significant antioxidant and α-amylase inhibitory activities in vitro than SDF-I and SDF-II. Therefore, the USWEC technique had a greater potential for the highly-efficient production of SDF from wheat bran.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | | | - Yuqing Duan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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34
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Wang YY, Ma H, Yan JK, Wang KD, Yang Y, Wang WH, Zhang HN. Three-phase partitioning system with dimethyl carbonate as organic phase for partitioning of exopolysaccharides from Phellinus baumii. Int J Biol Macromol 2019; 131:941-948. [DOI: 10.1016/j.ijbiomac.2019.03.149] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 02/28/2019] [Accepted: 03/21/2019] [Indexed: 10/27/2022]
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35
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Wang YY, Ma H, Ding ZC, Yang Y, Wang WH, Zhang HN, Yan JK. Three-phase partitioning for the direct extraction and separation of bioactive exopolysaccharides from the cultured broth of Phellinus baumii. Int J Biol Macromol 2019; 123:201-209. [DOI: 10.1016/j.ijbiomac.2018.11.065] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 10/28/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
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36
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Wang YY, Zhu J, Ma H, Ding ZC, Li L, Yan JK. Antidiabetic activity of a polysaccharide-protein complex from Asian Clam (Corbicula fluminea) in streptozotoxin-induced diabetic rats and its underlying mechanism. Food Funct 2019; 10:5574-5586. [DOI: 10.1039/c9fo01341e] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Antidiabetic activity of a polysaccharide-protein complex from Asian Clam (Corbicula fluminea) in streptozotoxin-induced diabetic rats and its underlying mechanism.
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Affiliation(s)
- Yao-Yao Wang
- School of Food & Biological Engineering
- Institute of Food Physical Processing
- Jiangsu University
- Zhenjiang
- China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation
- School of Chemical Engineering and Energy Technology
- Dongguan University of Technology
- Dongguan 523808
- China
| | - Haile Ma
- School of Food & Biological Engineering
- Institute of Food Physical Processing
- Jiangsu University
- Zhenjiang
- China
| | - Zhi-Chao Ding
- School of Food & Biological Engineering
- Institute of Food Physical Processing
- Jiangsu University
- Zhenjiang
- China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation
- School of Chemical Engineering and Energy Technology
- Dongguan University of Technology
- Dongguan 523808
- China
| | - Jing-Kun Yan
- School of Food & Biological Engineering
- Institute of Food Physical Processing
- Jiangsu University
- Zhenjiang
- China
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37
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Wang YY, Qiu WY, Sun L, Ding ZC, Yan JK. Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide–protein complexes from Corbicula fluminea. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.10.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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38
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Yan JK, Wu LX, Qiao ZR, Cai WD, Ma H. Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices. Food Chem 2018; 271:588-596. [PMID: 30236720 DOI: 10.1016/j.foodchem.2018.08.012] [Citation(s) in RCA: 151] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/31/2018] [Accepted: 08/03/2018] [Indexed: 01/08/2023]
Abstract
In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and molecular weights. BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Ze-Ru Qiao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
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39
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Yan JK, Ding ZC, Gao X, Wang YY, Yang Y, Wu D, Zhang HN. Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions. Carbohydr Polym 2018; 193:373-382. [DOI: 10.1016/j.carbpol.2018.04.019] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/23/2018] [Accepted: 04/03/2018] [Indexed: 12/19/2022]
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40
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Qiu WY, Wang YY, Wang M, Yan JK. Construction, stability, and enhanced antioxidant activity of pectin-decorated selenium nanoparticles. Colloids Surf B Biointerfaces 2018; 170:692-700. [PMID: 29986266 DOI: 10.1016/j.colsurfb.2018.07.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 06/27/2018] [Accepted: 07/02/2018] [Indexed: 12/23/2022]
Abstract
Selenium nanoparticles (SeNPs) as a new replacement source of other Se forms applied in nutritional supplements have been associated with health-related issues. Pectin (PEC) as a well-known food-grade polysaccharide has been considered as a potential soft template for the preparation and stabilization of SeNPs in aqueous medium. In this study, therefore, PEC was used as a stabilizer and dispersing agent to form well-dispersed and stable SeNPs under a simple redox system of selenite and ascorbic acid. Se/PEC ratios significantly affected the color of the suspension, particle size, and surface morphology of the as-prepared SeNPs in the presence of PEC. PEC-SeNPs with a Se/PEC ratio of 1:2 appeared amorphous and exhibited a well-dispersed and stable spherical structure with an average size of ∼41 nm, which corresponds to the strong hydrogen bonding between the hydroxyl groups of PEC and SeNPs. The PEC-SeNPs (Se/PEC = 1:2) remained highly stable in different acidic solutions for at least 1 month. Small and highly stable PEC-SeNPs (Se/PEC = 1:2) possessed the strongest DPPH radical scavenging ability and antioxidant capacity among the evaluated PEC-SeNPs. They also possessed a low cytotoxic activity against cancer cells (SPCA-1 and HeLa) and normal cells (RWPE-1) in vitro. These findings suggested that pectin as a surface decorator could be effectively used to improve the stability and antioxidant capacity of SeNPs remarkably.
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Affiliation(s)
- Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China
| | - Yao-Yao Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China
| | - Meng Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China.
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41
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Zhang HN, Ma HL, Zhou CS, Yan Y, Yin XL, Yan JK. Enhanced production and antioxidant activity of endo-polysaccharides from Phellinus igniarius mutants screened by low power He-Ne laser and ultraviolet induction. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2016.11.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Yan JK, Wang YY, Qiu WY, Wang ZB, Ma H. Ultrasound synergized with three-phase partitioning for extraction and separation of Corbicula fluminea polysaccharides and possible relevant mechanisms. Ultrason Sonochem 2018; 40:128-134. [PMID: 28946406 DOI: 10.1016/j.ultsonch.2017.07.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 06/28/2017] [Accepted: 07/05/2017] [Indexed: 06/07/2023]
Abstract
Ultrasound and three-phase partitioning (USTPP) were combined to extract and separate polysaccharides (PS) efficiently from Corbicula fluminea crude extracts. The following optimum experimental conditions were established: 20% (w/v) ammonium sulfate concentration, 1:1 (v/v) t-butanol to crude extract ratio, 180W ultrasonic power, 40kHz frequency, 100% duty cycle, 10min irradiation time, and 35°C. The maximum extraction yield of PS obtained from USTPP was approximately 11.22%, which was higher than the maximum yields from conventional three-phase partitioning (TPP; 9.32%) and ultrasound extraction (USE; 6.05%). The extraction time for USTPP was significantly reduced to 10min from 30 and 60min for TPP and USE methods, respectively. The primary chemical structures of PS collected through the three extraction protocols were basically conserved. The synergistic effects of ultrasound and TPP on PS extraction were also determined. Results revealed that USTPP is an effective technique to extract and separate PS from C. fluminea potentially applied in food, cosmetics, and medicines.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China.
| | - Yao-Yao Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhen-Bin Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Physical Processing of Agricultural Products Key Lab of Jiangsu Province, Zhenjiang 212013, Jiangsu, China
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43
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Qiu WY, Wang K, Wang YY, Ding ZC, Wu LX, Cai WD, Yan JK. pH dependent green synthesis of gold nanoparticles by completely C6-carboxylated curdlan under high temperature and various pH conditions. Int J Biol Macromol 2018; 106:498-506. [DOI: 10.1016/j.ijbiomac.2017.08.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/19/2017] [Accepted: 08/02/2017] [Indexed: 12/01/2022]
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44
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Yan JK, Qiu WY, Wang YY, Wang WH, Yang Y, Zhang HN. Fabrication and stabilization of biocompatible selenium nanoparticles by carboxylic curdlans with various molecular properties. Carbohydr Polym 2018; 179:19-27. [DOI: 10.1016/j.carbpol.2017.09.063] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 08/30/2017] [Accepted: 09/20/2017] [Indexed: 11/30/2022]
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45
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Yan JK, Wang YY, Qiu WY, Wu LX, Ding ZC, Cai WD. Purification, structural characterization and bioactivity evaluation of a novel proteoglycan produced by Corbicula fluminea. Carbohydr Polym 2017; 176:11-18. [DOI: 10.1016/j.carbpol.2017.08.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/05/2017] [Accepted: 08/12/2017] [Indexed: 01/08/2023]
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46
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Yan JK, Wang YY, Qiu WY, Ma H, Wang ZB, Wu JY. Three-phase partitioning as an elegant and versatile platform applied to nonchromatographic bioseparation processes. Crit Rev Food Sci Nutr 2017; 58:2416-2431. [DOI: 10.1080/10408398.2017.1327418] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | | | | | - Haile Ma
- Jiangsu University, Zhenjiang, China
| | | | - Jian-Yong Wu
- The Hong Kong Polytechnic University, Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, Hung Hom, Kowloon, Hong Kong
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47
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Yan JK, Qiu WY, Wang YY, Wu JY. Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin. J Agric Food Chem 2017; 65:5720-5730. [PMID: 28657749 DOI: 10.1021/acs.jafc.7b01848] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polyelectrolyte complex nanoparticles (PEC NPs) were fabricated via electrostatic interactions between positively charged heat-denatured lactoferrin (LF) particles and negatively charged pectin. The obtained PEC NPs were then utilized as curcumin carriers. PEC NPs were prepared by mixing 1.0 mg/mL solutions of heat-denatured LF and pectin at a mass ratio of 1:1 (w/w) in the absence of NaCl at pH 4.50. PEC NPs that were prepared under optimized conditions were spherical in shape with a particle size of ∼208 nm and zeta potential of ∼-32 mV. Hydrophobic curcumin was successfully encapsulated into LF/pectin PEC NPs with high encapsulation efficiency (∼85.3%) and loading content (∼13.4%). The in vitro controlled release and prominent antioxidant activities of curcumin from LF/pectin PEC NPs were observed. The present work provides a facile and fast method to synthesize nanoscale food-grade delivery systems for the improved water solubility, controlled release, and antioxidant activity of hydrophobic curcumin.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
- Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, The Hong Kong Polytechnic University , Hung Hom, Kowloon, Hong Kong
| | - Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
| | - Yao-Yao Wang
- School of Food & Biological Engineering, Jiangsu University , Zhenjiang, 212013, China
| | - Jian-Yong Wu
- Department of Applied Biology & Chemical Technology, State Key Laboratory of Chinese Medicine and Molecular Pharmacology in Shenzhen, The Hong Kong Polytechnic University , Hung Hom, Kowloon, Hong Kong
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48
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Yan JK, Wang YY, Qiu WY, Shao N. Three-phase partitioning for efficient extraction and separation of polysaccharides from Corbicula fluminea. Carbohydr Polym 2017; 163:10-19. [DOI: 10.1016/j.carbpol.2017.01.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/04/2017] [Accepted: 01/04/2017] [Indexed: 12/19/2022]
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49
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Yan JK, Pei JJ, Ma HL, Wang ZB, Liu YS. Advances in antitumor polysaccharides from phellinus sensu lato: Production, isolation, structure, antitumor activity, and mechanisms. Crit Rev Food Sci Nutr 2017; 57:1256-1269. [PMID: 26506312 DOI: 10.1080/10408398.2014.984802] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Edible and medicinal fungi (mushrooms) are widely applied to functional foods and nutraceutical products because of their proven nutritive and medicinal properties. Phellinus sensu lato is a well-known medicinal mushroom that has long been used in preventing ailments, including gastroenteric dysfunction, diarrhea, hemorrhage, and cancers, in oriental countries, particularly in China, Japan, and Korea. Polysaccharides represent a major class of bioactive molecules in Phellinus s. l., which have notable antitumor, immunomodulatory, and medicinal properties. Polysaccharides that were isolated from fruiting bodies, cultured mycelia, and filtrates of Phellinus s. l. have not only activated different immune responses of the host organism but have also directly suppressed tumor growth and metastasis. Studies suggest that polysaccharides from Phellinus s. l. are promising alternative anticancer agents or synergizers for existing antitumor drugs. This review summarizes the recent development of polysaccharides from Phellinus s. l., including polysaccharide production, extraction and isolation methods, chemical structure, antitumor activities, and mechanisms of action.
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Affiliation(s)
- Jing-Kun Yan
- a School of Food & Biological Engineering, Jiangsu University , Zhenjiang , China
| | - Juan-Juan Pei
- a School of Food & Biological Engineering, Jiangsu University , Zhenjiang , China
| | - Hai-Le Ma
- a School of Food & Biological Engineering, Jiangsu University , Zhenjiang , China
| | - Zhen-Bin Wang
- a School of Food & Biological Engineering, Jiangsu University , Zhenjiang , China
| | - Yuan-Shuai Liu
- b Department of Chemical and Biomolecular Engineering , The Hong Kong University of Science and Technology , Kowloon, Hong Kong , Hong Kong
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50
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Wang YY, Qiu WY, Wang ZB, Ma HL, Yan JK. Extraction and characterization of anti-oxidative polysaccharide–protein complexes from Corbicula fluminea through three-phase partitioning. RSC Adv 2017. [DOI: 10.1039/c7ra00117g] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a simple, efficient, and green bioseparation technology called three-phase partitioning (TPP) was employed to extract and separate polysaccharide–protein complexes (PSP) from Corbicula fluminea.
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Affiliation(s)
- Yao-Yao Wang
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Wen-Yi Qiu
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Zhen-Bin Wang
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Hai-Le Ma
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Jing-Kun Yan
- School of Food & Biological Engineering
- Jiangsu University
- Zhenjiang
- China
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