Journal of Functional Foods
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2024
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IF 3.8
Shengchen Ding,Jun Chen,Guangming Chen,Weiyi Tian,Junping Zheng,Haiming Hu,Lu Cao,Xiaowei Yao,Baifei Hu,Hongtao Liu
This study aimed to isolate oligosaccharides from P. sibiricum , analyze its structure, and elucidate the pharmacological mechanism for colitis improvement. First, a homogeneous oligosaccharide PSO-A was isolated and its structure was characterized. Then, the colitis model was induced with 3 % dextran sulfate sodium (DSS) and intervened with PSO-A. The results show that PSO-A was an agavin-type acetylated fructooligosaccharide with a molecular weight of 2.12 kDa. PSO-A consisted of (2 → 6)-β-D-Fru f residue backbone with an internal α-D-Glc p residue and (2 → 1)-β-D-Fru f residue side chains. Further, PSO-A increased mucin content, protected intestinal barrier integrity of colitis mice, and significantly inhibited the levels of inflammatory factors. Moreover, the protein expressions of NLRP3, ASC, and Caspase-1 in colitis mice was statistically inhibited by PSO-A. In summary, PSO-A could alleviate colitis by inhibiting NLRP3 inflammasome pathway, which provides a basis for the development and application of P. sibiricum oligosaccharides as drug or functional food to relieve colitis.
研究领域:
药理学
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生物化学
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分子生物学
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免疫学
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胃肠病学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Fei Lu,Yanqiu Ma,Jingnan Zang,Mingmin Qing,Zihong Ma,Yujie Chi,Yuan Chi
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze–thaw stability. The results showed that the DG of GOVAs increased with the increase in glycosylation temperature and the protein structure unfolded with it. Glycosylation decreased the particle size, zeta potential, and α-helical structures and increased the β-sheets and surface hydrophobicity (H 0 ) of GOVAs compared with unmodified OVAs. Moreover, GOVAs-stabilized HIPEs exhibited smaller particle sizes, zeta potentials, agglomeration indexes, oil loss rates, and freezing points and higher viscoelasticity, centrifugal stabilities, flocculation indexes, and freeze–thaw stabilities. Notably, HIPEs prepared by GOVAs (glycosylated higher than 120 °C) showed the least changes in macro- and microscopic appearances after freeze-thawing. These findings will provide a novel method for improving and broadening the functionalities of OVAs and potentially develop HIPEs with enhanced freeze–thaw stabilities.
研究领域:
食品科学
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化学工程
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生物技术
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2021
·Vol. 86
·期 7
·3014-3022
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IF 3.167
Junjie Ma,Jinru Zhou,Lerong Chen,Hong Zhang,Yanbo Wang,Linglin Fu
Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β-turn, strang, and random coils) to α-helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. Practical Application In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.
研究领域:
食品科学
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过敏学
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化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
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2024
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IF 5.1
Pingping Yin,Shanrong Yi,Ting Du,Chengcheng Zhang,Leilei Yu,Fengwei Tian,Jianxin Zhao,Wei Chen,Qixiao Zhai
Fructooligosaccharides (FOS) and inulin are beneficial for human health. However, their benefits differ in individuals who consume prebiotics. Several factors contribute to this variation, including host genetics and differences in the gut microbiota. Bifidobacterium and Bacteroides are strong carbohydrate-utilizing bacteria in the gut, and the level of the Bacteroides/Bifidobacterium (Ba/Bi) ratio in the gut is closely related to the body's ability to utilize prebiotics. However, how to select the type of prebiotics more beneficial for populations with specific Ba/Bi backgrounds and the underlying regulatory mechanisms remain unclear. Here, we explored the dynamics of the gut microbiota and metabolic functions during the in vitro fermentation of FOS and inulin in two different groups: Bacteroides/Bifidobacterium high (H) and Bacteroides/Bifidobacterium low (L). This study revealed that the baseline Ba/Bi ratio had a greater impact on the gut microbiota compared to prebiotic species. Noticeable differences were observed between the two groups after prebiotic intervention, with the H group being more likely to benefit from the prebiotic intervention. Compared to the L group, the H group exhibited significantly higher microbial α-diversity; the co-abundance response group 1 (CARG1) members Ruminococcus gnavus and Blautia involved in the synthesis of propionic and butyric acids increased significantly, the abundance of pathogenic bacteria such as Escherichia Shigella decreased significantly, and the ability to degrade carbohydrates and synthesize fatty acids was greater. Regression modeling showed that the key microbiota could predict the short-chain fatty acid (SCFA) levels, with FOS associated with the ecological roles of CARG2 and CARG7 and inulin associated with CARG4, which provides the basis for the use of prebiotics in nutritional applications and the stratification of populations based on pertinent microbiota profiles to explain the incongruent health effects in human intervention studies.
研究领域:
微生物学
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营养学
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胃肠病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2019
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IF 6.044
Chunyan Yan,Shaojie Zhang,Changsheng Wang,Qian Zhang
Achyranthes bidentata is used as a medicinal herb prescribed for the treatment of osteoporosis in China. The anti-osteoporosis activity of the crude polysaccharide from A. bidentata , AB50, was evaluated by ovariectomized rats. The results indicated that AB50 has prominent osteoprotective effects, which was comparable to positive control. To further explore which ingredients are responsible for these effects, a novel fructan, ABW50-1 (1260 Da), was purified for the first time and characterized by chemical methods and nuclear magnetic resonance. The results revealed that ABW50-1 was composed of →2)- β -D-Fru f -(1→, →2)- β -D-Fru f -(1, 6→ and →2)- β -D-Fru f -(6→, terminated with Glu and Fru residues. Morphological analyses indicated that ABW50-1 was fragmented and contained a branched structure. Furthermore, ABW50-1 significantly increased the relative fluorescence intensity of bone mass, without side effects, in a zebrafish model of glucocorticoid-induced osteoporosis (GIOP). Thus, ABW50-1 shows potential for developing new anti-osteoporosis agents for osteoporosis therapy.
研究领域:
药理学
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药物化学
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骨骼生物学
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中医
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
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2023
·
IF 5.6
Xia Jiabei,Zhang Cenrong,Zhu Kai,Mei Xingyu,Cheng Huan,Chen Shiguo,Ye Xingqian,Chen Jianle
Polygonatum sibiricum, famous for its physiological activities, is a popular Chinese food and also a traditional Chinese herb containing many carbohydrates as the main component. However, except the most reported polysaccharides, other detailed compositions of carbohydrates were still not clear. To verify the controversial existence of starch and investigate other components especially about oligosaccharides, we used iodine-potassium iodide colorimetric detection and enzymatic hydrolysis to determine starch. Then, oligosaccharides were analyzed by thin-layer chromatography (TLC), gel permeation chromatography (GPC), high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and hydrophilic interaction chromatography-electrospray tandem mass spectrometry (HILIC-ESI-MS/MS). Results showed that the rhizome of Polygonatum sibiricum lacked starch, and fructo-oligosaccharides were the main component, accounting for about 28.95%. Oligosaccharides with degrees of polymerization above 10 were the most abundant components. This study clearly illustrated the unknown carbohydrate components of Polygonatum rhizome, promoting its functional value with new evidence.
研究领域:
植物学
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药理学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2023
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IF 6.1
Liangnan Cui,Jing Wu,Xiang Wang,Xiaotong Yang,Zixin Ye,Kevin H. Mayo,Lin Sun,Yifa Zhou
Even though Cimicifuga sp. is widely used in functional foods around the world, the content and structure of its oligosaccharides remain unclear. Here, we isolated a mixture of oligosaccharides from Cimicifuga heracleifolia Kom. rhizomes with a yield of 9.5% w/w. Twenty-six oligosaccharide monomers from the mixture were purified using optimized SEC and HILIC techniques. The oligosaccharides were identified as belonging to two groups by using HPAEC-PAD, MALDI-TOF-MS, NMR and GC–MS methylation analyses. One group belongs to sucrose and inulin type fructo-oligosaccharides (FOS) {β- d -Fru f -(2 → 1)-[β- d -Fru f -(2 ↔ 1)] n=1-12 -α- d -Glc p } with a 3–14 degree of polymerization (DP). Oligosaccharides in the other group belong to the inulo- n -ose type FOS {β- d -Fru f -(2 → 1)-[β- d -Fru f -(2 → 1)] m=0-12 -β- d -Fru p } with a DP of 2–14. This appears to be the first time that these oligosaccharides have been purified from Cimicifuga heracleifolia Kom., thus providing useful information concerning the utilization of Cimicifuga heracleifolia Kom. in functional foods.
研究领域:
药学
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食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）