INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2018
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IF 3.909
Heng Xiao,Xiong Fu,Changliang Cao,Chao Li,Chun Chen,Qiang Huang
The aim of this study was to investigate the effect of sulfated modification on the in vitro antioxidant and hypoglycemic activities of Sargassum pallidum polysaccharides (SPP). Three sulfated derivatives (S-SPP 1–4, S-SPP 1–6 and S-SPP 1–8 ) were prepared using chlorosulfonic acid-pyridine method under different reaction conditions. Physicochemical characterization indicated that sulfated modification had successfully occurred. The degrees of substitution (DS) of S-SPP 1–4, S-SPP 1–6 and S-SPP 1–8 were determined to be ranging from 0.85 to 1.19. Sulfated modification resulted in some changes in chemical component, molecular weight and monosaccharide composition of SPP. Among these sulfated polysaccharides, S-SPP 1–4 exhibited the best DPPH and ABTS radical scavenging activities, while S-SPP 1–8 exhibited the best α-glucosidase inhibitory activity and promoting-effect on glucose consumption in insulin resistant (IR)-HepG2 cells. Furthermore, all the sulfated derivatives exhibited better hypoglycemic ability than native SPP. These results suggest that appropriately sulfated modification could enhance the antioxidant and hypoglycemic activities of S . pallidum polysaccharides, which might be used as an alternative derivative of natural antioxidant and hypoglycemic agent.
研究领域:
海洋生物学
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药理学
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生物化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Chuanhai Tu,Tingfu Yu,Shaobiao Feng,Ning Xu,Aneth Massawe,Shanshan Shui,Bin Zhang
In this study, a novel kombucha-fermented Sargassum fusiforme beverage was prepared, and physicochemical properties, volatile flavor compounds, and microbial communities during the beverage fermentation were investigated. The results indicated that after fermentation, the pH decreased to 2.77 ± 0.05, titratable acid content increased to 4.42 ± 0.20 mg/mL, organic acids content increased and acetic acid became the main organic acid, values for total sugar content decreased and the reducing sugar content increased during fermentation. The clearance rates of DPPH radicals, hydroxyl radicals, superoxide anion radicals, and ABTS radicals increased after fermentation. In addition, the results of high-throughput sequencing showed that Zygosaccharomyces was the main fungi, and Komagataeibacter and Acetobacter were the main genera of bacteria in kombucha-fermented S. fusiforme beverage. Gas chromatography-ion migration spectrometry results showed that ethanol, acetic acid, acetone, and ethyl acetate were the main volatile flavor compounds. The correlation results between the dominant microbial community and the major volatile flavor compounds indicated that Pichia , Aspergillus , Zygosaccharomyces , Acetobacter, and Ralstonia had a positive effect on the flavor formation of beverages, which provided the direction for the later development and accurate screening of flavorous functional microorganisms.
研究领域:
食品科学
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微生物学
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化学
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DOI
高影响因子
Journal of Ocean University of China
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2016
·Vol. 15
·期 3
·533-540
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IF 0.509
Fu Zhifei,Li Haihua,Liu Hongbing,Hu Shuman,Li Yueying,Wang Mengxue,Guan Huashi
The response surface methodology (RSM) combined with bioassays was employed to optimize the extraction process of crude fucose-containing sulphated polysaccharides (cFCSP) from Sargassum fusiforme . The central composite design (CCD) was used with four variables, five levels, and four responses. The four variables were pH value of hydrochloric acid solution, extraction temperature (°C), ratio of liquid to raw material (mL g −1 ), and extraction time (h), respectively. Chemical and bioassay indices were used in combination as the response parameters, which included the yield of cFCSP, fucose content, proliferation rate of spleen cells, and lipopolysaccharide-induced proliferation of splenocytes. The experimental data were fitted to a second-order polynomial equation using multiple regression analysis, and examined using the appropriate statistical methods. The best extraction conditions were as follows: the pH value of hydrochloric acid solution was 3.50; the extraction temperature was 100°C; the ratio of liquid to raw material was 15.00 mL g −1 and the extraction time was 2.50 h. The experimental yield was close to the predicted from the model. The extract could promote spleen lymphocyte proliferation, especially the lipopolysaccharide-induced lymphocyte proliferation in vitro, which suggested that its immunomodulatory effect on B lymphocytes. Therefore, cFCSP extracted from S. fusiforme could be utilized as an immunostimulant in functional foods and pharmaceutical industry in future.
研究领域:
海洋生物学
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药理学
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食品科学
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DOI
高影响因子
Food & Function
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2025
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IF 5.4
Laijin Su,Ying Yang,Yangli Xu,Lianlian Zhu,Bolun Sun,Jiali Zhou
This study investigated the in vitro digestion characteristics of Sargassum fusiforme polysaccharide fermented using Lactobacillus acidophilus (LA-rSFP) and its effects on dextran sulfate sodium-induced intestinal inflammation in zebrafish. The treatment substantially decreased the molecular weight of LA-rSFP and increased the reducing sugar content during gastrointestinal digestion. LA-rSFP considerably enhanced the activities of superoxide dismutase and catalase and markedly decreased malondialdehyde content, indicating a reduction in the oxidative stress in the intestinal environment. Moreover, LA-rSFP ameliorated colitis-induced intestinal injury and up-regulated the expression of tight junction proteins (occludin, ZO-1, and claudin-1), suggesting strengthened intestinal barrier integrity. LA-rSFP also played an important role in regulating pro-inflammatory cytokines (down-regulated) and anti-inflammatory cytokines (up-regulated) during inflammatory responses in the zebrafish gut. The results of 16S rRNA sequencing showed that LA-rSFP increased the diversity and richness of the intestinal microbiota in zebrafish with inflammatory bowel disease (IBD), enhancing the abundance of beneficial bacteria such as Fusobacteria, Firmicutes, Bacteroidetes, and Lactobacillus, and reducing Proteobacteria levels. These findings suggest that the administration of LA-rSFP alleviates IBD, with the therapeutic mechanisms partially attributed to the regulation of the intestinal microbiota composition and abundance.
研究领域:
海洋生物技术
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微生物学
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免疫学
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营养学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
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