Foods
·
2024
·Vol. 13
·期 22
·3696
·
IF 4.7
Junye Yin,Dandan Zhao,Jian Song,Ran Gao,Xuan Wang,Huan Rao,Xiaoguang Gao,Jianxiong Hao
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to traditional Chinese medicine compounds, certain natural polysaccharides and polyphenols exhibit significant anti-inflammatory and antioxidant properties. These compounds are also associated with beneficial therapeutic effects for the prevention and treatment of acute lung injury. The objective of this study was to examine the synergistic antioxidant effects of chlorogenic acid (CA) andLycium barbarumpolysaccharide (LBP) in various ratios, along with their combined antioxidant and anti-inflammatory effects on LPS-induced inflammation in rat alveolar macrophages. Using the Combination Index (CI), which quantifies the synergistic or antagonistic effect of two substances, all four combinations showed synergistic antioxidant properties over a range of concentrations by in vitro antioxidant property experiments. However, based on comparing them, the four group ratios exhibited the highest antioxidant activity of the infusion at CA:LBP = 1:7, indicating synergistic interactions (CI < 1). In addition, the antioxidant and anti-inflammatory effects of the CA-LBP complex were observed to alleviate cellular inflammatory injury by reducing LPS-induced nitric oxide and reactive oxygen species production and inhibiting the release of inflammatory factors such as TNF-α and IL-6.
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Redox Biology
·
2019
·
IF 7.793
Shen-Fei Wang,Xin Liu,Mo-Yu Ding,Shuangcheng Ma,Jing Zhao,Ying Wang,Shaoping Li
Reducing agents are crucial for the management of maladaptive inflammation-induced macrophage death and hematopoietic toxicity of chemotherapy. 2- O - β - d -glucopyranosyl- l -ascorbic acid (AA-2 β G), a unique AA (or vitamin C) derivative identified in Lycium barbarum , exhibited enhanced free radical scavenging activity compared with AA and its synthetic derivative AA-2 α G. AA-2 β G protected hydrogen peroxide-induced cell death in murine macrophage RAW264.7 cells. Treatment with AA-2 β G eliminated oxidative stress and the ratio of cellular glutathione to glutathione disulfide more effectively than AA and AA-2 α G. AA-2 β G also significantly reduced the fluorescent intensity of DCFH-DA triggered by chemotherapeutic agent camptotehcin-11 but not fluorouracil. AA, AA-2 α G, and AA-2 β G significantly decreased Keap-1expression, and increased the expression levels of nuclear factor E2-related factor 2 (Nrf2) and heme oxygenase-1. All compounds triggered the nuclear translocation of Nrf2, while the ability of AA-2 β G to enhance the Nrf2-DNA binding affinity was approximately two fold as those of AA and AA-2 α G. Sodium ascorbate cotransporters (SVCT) inhibitors, sulfinpyrazone, phloretin, and 3- O -methyglucose, potently abrogated the free radical scavenging activities of AA, AA-2 α G, and AA-2 β G. The cellular uptake efficacy of AA-2 α G and AA-2 β G was less than 10% of AA, while the inhibition of SVCT with sulfinpyrazone considerably diminished the uptake efficacy of these compounds. AA-2 α G and AA-2 β G are more stable in the Fenton reagents than AA. In summary, AA-2 β G from L. barbarum with excellent free radical scavenging activity is a promising natural AA derivative for further pharmacological evaluation.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Mengru Yu,Rumeng Yu,Xiaoyu Yin,Bing Yan,Peiyao Zhang,Lu Lu,Zilan Zhai,Junfeng Fan,Yamei Yan,Xiuting Li,Bolin Zhang,Bo Zhang
The use of polysaccharide Pickering emulsions for delivering bioactive compounds has attracted significant attention recently. However, the destabilizing effects of bioactive compounds on these emulsions remain largely unexplored, limiting the development of high-performance delivery systems. This study investigates how curcumin loading affects the stability and delivery performance of Lycium barbarum leaf polysaccharide Pickering emulsions. Curcumin loading significantly destabilizes these emulsions, reducing stability indices of mineral-containing emulsions from 92.3 %–94.8 % (unloaded) to 31.7 %–90.7 % (loaded), and demineralized emulsions from 96.4 %–97.6 % (unloaded) to 0 % (loaded). Mechanistic studies reveal that curcumin interacts with polysaccharides at the oil-water interface through hydrogen bonds and hydrophobic interactions, forming large (556.42–652.38 nm), highly wettable (contact angle θ o/w of 49.3°-63.8°) composite particles that disrupt the emulsion network. Simulated digestion studies show that demineralized emulsions have higher free fatty acid release rates (71.6 %–74.9 %) and lower curcumin bioaccessibility (33.5 %–34.2 %), compared to mineral-containing emulsions with rates of 44.2 %–62.5 % and bioaccessibility of 36.8 %–41.3 %. This research provides critical insights for improving food emulsion applications.
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Foods
·
2021
·Vol. 10
·期 11
·2800
·
IF 4.35
Shuo Shi,Jianxing Feng,Yanmin Liang,Hao Sun,Xuewei Yang,Zehui Su,Linpin Luo,Jianlong Wang,Wentao Zhang
Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-tetramethyl-benzidine (TMB), hydrogen peroxide (H2O2) and syntheticLycium barbarumpolysaccharide-iron (III) chelate (LBPIC) with high peroxidase (POD)-like activity. The results of steady-state kinetics study showed that the Kmvalues of LBPIC toward H2O2and TMB were 5.54 mM and 0.16 mM, respectively. The detection parameters were optimized, and the linear interval and limit of detection (LOD) were determined to be 2–100 μM and 1.51 μM, respectively. Additionally, a subsequent study of the determination of TAC in six commercial fruit and vegetable beverages using the established method was successfully carried out. The results implied an expanded application of polysaccharide-iron (III) chelates with enzymatic activity in food antioxidant analysis and other biosensing fields.Keywords:total antioxidant capacity (TAC);peroxidase;polysaccharide-iron complex;steady-state kinetics;Lycium barbarumpolysaccharide (LBP)
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Yufei Yang,Jiwei Ding,Wentao Zheng,Runru Xiang,Mo Li,Tao Ma,Yongfeng Liu
Lycium barbarum polysaccharides formed complexes with goat whey protein isolate. • Non-covalent interactions induced conformational and microstructural changes in GWPI. • LBP-GWPI complexes modulated volatile compounds associated with goaty flavor. • LBP-GWPI complexes improved the viscosity and water-holding capacity of goat milk yogurt. This study investigated the non-covalent interactions between Lycium barbarum polysaccharide (LBP) and goat whey protein isolate (GWPI), as well as the structural modifications of LBP-GWPI complexes, their effects on volatile release associated with goaty flavor, and their application performance in yogurt. The results demonstrated that LBP bound to GWPI via hydrogen bonding, electrostatic interactions, and hydrophobic interactions, inducing conformational rearrangement and a more compact microstructure of GWPI. The complexation process disrupted the ordered secondary structure of GWPI without altering its primary structure, with the complexes formed at pH 3 exhibiting stronger intermolecular binding and more compact microstructures. Electronic nose analysis indicated that the complexes modulated the release of volatile compounds associated with goaty flavor, with a greater effect observed at pH 3 than at pH 7. Furthermore, application of the optimized LBP-GWPI complex in goat milk yogurt revealed that it effectively maintained structural stability while significantly improving product quality; the optimal ratio was LBP-GWPI = 1:1, which increased yogurt viscosity by 424% at a shear rate of 0.01 s −1 and water-holding capacity by 18.57% relative to the control group. This study elucidates the structure-function relationships of LBP-GWPI complexes in modulating volatile release, providing a feasible green modification strategy and robust theoretical support for quality enhancement and high-value utilization of goat dairy products. Download: Download high-res image (393KB) Download: Download full-size image
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Food Science & Nutrition
·
2026
·Vol. 14
·期 1
·e71438
·
IF 3.8
Ziyue Wang,Jianxiong Hao,Junye Yin,Huan Rao,Xia Zhao,Lulu Yu,Dandan Zhao
Acute lung injury (ALI) is a life‐threatening condition characterized by acute inflammatory damage to the alveolar epithelium and capillary endothelium, triggered by various pathological factors. Our previous study demonstrated the anti‐inflammatory and anti‐oxidative effects of Lycium barbarum polysaccharide (LBP) and chlorogenic acid (CA) against lipopolysaccharides (LPS)‐induced inflammatory response of NR8383 cells, while the current study further investigated the alleviating effect of LBP and CA against ALI through in‐depth experiments. In vitro experiments identified potential targets ( CASP3 , KDR ) and related pathways, while in mice with ALI induced by 5 mg/kg LPS, CA‐LBP (CA:LBP = 1:7, L/M/H dose: 25/50/100 mg/kg) was administered for 14 consecutive days, which reversed weight loss, alleviated lung injury, suppressed MPO activity, reduced TNF‐α, IL‐1β, IL‐6 and MDA levels, enhanced SOD and GSH‐Px activities, and mitigated NF‐κB activation significantly. Data of molecular docking further confirmed that the CA‐LBP complex can exert alleviating effects through suppressing the NF‐κB signaling pathway. Taken together, the present work sheds light on the multi‐target regulatory mechanism of CA‐LBP against ALI. Lycium barbarum polysaccharide (LBP) and chlorogenic acid (CA) ameliorate LPS‐induced acute lung injury (ALI) through a multi‐target regulatory mechanism, which involves suppression of the NF‐κB signaling pathway.
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CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Wangting Zhou,Tingting Yang,Weiqi Xu,Yujie Huang,Linwu Ran,Yamei Yan,Jia Mi,Lu Lu,Yi Sun,Xiaoxiong Zeng,Youlong Cao
The antidiabetic effect and potential mechanisms of the polysaccharides from the fruits of Lycium barbarum L. (LBPs) by the mouse model of high-fat diet/streptozotocin-induced diabetes were investigated. Six-week oral administration of LBPs (200 mg/kg/day) resulted in improvement in the levels of fasting blood glucose (13.51% decrease) and glycated hemoglobin and β-cell function in diabetic mice, and simultaneously induced a 3.3-fold increment in one taxon belonging to genus Allobaculum in gut bacterial community. The experiments of fecal microbiota transplantation and antibiotics treatment confirmed that the LBPs-mediated gut microbiota participated in the glycemic control of the diabetes management. Moreover, LBPs intervention guarded the intestinal barrier function via upregulating the expression of zonula occludens 1 both in vivo (analyzing the gut permeability in diabetic mice) and in vitro (using intestinal-like Caco-2/RAW264.7 cells co-culture inflammation model). Collectively, our study showed that LBPs could confer anti-diabetic effect through modifying gut microbiota and intestinal barrier.
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Advanced Healthcare Materials
·
2024
·
IF 10
Yueqi Ni,Yuanyuan Hu,Lijia Zhu,Xulin Jiang,Hong Zhang,Jia Liu,Yin Zhao
Retinal ischemia‒reperfusion (IR) is a major contributor to vision impairment and irreversible vision loss due to retinal ganglion cell (RGC) injury or loss. Contemporary therapeutic approaches predominantly focus on the amelioration of symptoms rather than addressing the fundamental etiological factors. Oxidative stress is a notable feature and an important mediator of IR damage. Lycium barbarum polysaccharide (LBP), the main active ingredient of Lycium barbarum, has various pharmacological effects, including antioxidation, immunoregulation, and neuroprotective effects. In this study, the ROS-consumable moiety phenylboronic acid pinacol ester (PBA) is introduced to LBP molecules, which can self-assemble into nanoparticles in aqueous solution. This nanoparticle (termed PLBP) can reduce the cellular ROS levels and enhance the antioxidant capability of RGCs by activating the NRF2 pathway, thus protecting RGCs from ferroptosis and preserving visual function in response to IR injury. PLBP also reduces neuroinflammation by inhibiting the ability of microglia to phagocytose, migrate, secrete inflammatory cytokines, and activate the NF-κB pathway. In conclusion, this approach can be used as an inspiration for the future development of neuroprotective drugs.
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Food Bioscience
·
2024
·
IF 4.8
Cui Cao,Yiping Gao,Feilong Sun,Chunqing Ai,Shuang Song
Arabinogalactan from Lycium barbarum (LBP-3) is the major biological activity component and contributes to maintaining intestinal immune homeostasis by targeting gut microbiota and their metabolites. However, it is still a big challenge to know the specific ecological microbe-metabolite interaction regulated by LBP-3 due to the host complex diet webs and lots of unidentified intestinal bacteria. Therefore, the present study constructed a defined microbial consortium, composing of symbiotic Bacteroides caccae, Phocaeicola vulgatus , B. thetaiotaomicron , B. uniformis , B. ovatus , Lactobacillus plantarum and Escherichia coli in vitro , to investigate the impact of LBP-3 on the interactions of species and their metabolites. The utilization of LBP-3 by the defined microbial consortium of 7 intestinal species was 22.5%. Full-length 16S rRNA analysis demonstrated that LBP-3 significantly modulated the composition of synthetic bacterial community, especially inhibiting the level of opportunistic pathogenic E. coli and improving the relative abundance of probiotic L. plantarum and all Bacteroidetes species except B. ovatus . LBP-3 remarkedly influenced 27 differential metabolites, mainly belong to amino acids, peptides and analogues (37.04%) and carboxylic acid and derivatives (7.41%). Moreover, targeted metabolomics revealed that the levels of acetate, propionate, tryptophan and 5-methylthioadenosine were improved by LBP-3. In addition, LBP-3 modulated the pathways of tryptophan metabolism, cysteine and methionine metabolism, and biosynthesis of siderophore group nonribosomal peptides. Notably, some amino acids (e.g., proline and glutamate) and their related metabolic pathways (e.g., arginine and proline metabolism) altered by LBP-3 were significantly correlated with the levels of species, such as B. uniformis , P. vulgatus, and B. thetaiotaomicron .
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Advanced Healthcare Materials
·
2025
·
IF 9.6
Wenjie Zhong,Wenao Liao,Lingcong Xu,Niezhenghao He,Ke Xu,Caiyuan Liu,Fei Wang,Wei Zhang,Jiang Hu,Haowen Cui
Diabetes-induced oxidative stress can lead to poor bone defect healing, severely affecting the quality of life for patients. Studies show that improving the microenvironment and promoting bone formation can effectively accelerate the healing of bone defects. However, traditional local drug delivery methods face various challenges during the treatment process. Therefore, this study develops a novel hydrogel (HLBP) loaded with natural protein polysaccharides (LBP) extracted from goji berries, aiming to enhance the healing of diabetic bone defects. The hydrogel is composed of freeze-dried polyvinyl alcohol (PVA) and photocrosslinked poly (ethylene glycol) diacrylate (PEGDA). This hydrogel exhibits excellent biocompatibility. Additionally, it demonstrates effective loading capacity for the LBP. LBP's bioactivity enables ROS scavenging and promotes bone regeneration at defect sites. In vitro, experimental results show that HLBP significantly reduces ROS levels and enhances osteogenic differentiation ability and cell viability of human bone marrow mesenchymal stem cells. In vivo studies using BKS-db diabetic mice show that HLBP implantation at bone defects achieves over 80% healing, highlighting its strong healing potential. This method effectively avoids potential toxicity from systemic drug administration and significantly promotes regeneration at the bone defect site, providing a new strategy for treating diabetic bone defects.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jingxuan Li,Feng Liu,Fushan Wu,Xiaoyue Su,Lihui Zhang,Xueru Zhao,Chao Shang,Lu Han,Yongxiang Zhang,Zhiyong Xiao,Wenxia Zhou
Viral respiratory infections are major human health concerns. The most striking epidemic disease, COVID-19 is still on going with the emergence of fast mutations and drug resistance of pathogens. A few polysaccharide macromolecules from traditional Chinese medicine (TCM) have been found to have direct anti-SARS-CoV-2 activity but the mechanism remains unclear. In this study, we evaluated the entry inhibition effect of Lycium barbarum polysaccharides (LBP) in vitro and in vivo. We found LBP effectively suppressed multiple SARS-CoV-2 variants entry and protected K18-hACE2 mice from invasion with Omicron pseudovirus (PsV). Moreover, we found LBP interfered with early entry events during infection in time-of-addition (TOA) assay and SEM observation. Further surface plasmon resonance (SPR) study revealed the dual binding of LBP with Spike protein and ACE2, which resulted in the disruption of Spike-ACE2 interaction and subsequently triggered membrane fusion . Therefore, LBP may act as broad-spectrum inhibitors of virus entry and nasal mucosal protective agent against newly emerging respiratory viruses , especially SARS-CoV-2.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Ya-Fang Shang,Bi-Ming Ding,Zhi-Jing Ni,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L. barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds were identified, with the PF2-MRPs group containing the highest levels of strong meaty flavour compounds,including sulphur-containing compounds such as 3-Methyl-2-thiophene carboxaldehyde, 2-Furfurylthiol, and 2-Acetylfuran, up to 1110.0 ng/g. The peptide fractions were also analysed by LC-MS/MS before and after the Maillard reaction, and the 10 key precursor peptides with the most significant differences were identified..Among them, EPNLALPLP and QAGPQ were the most consumed in the Maillard reaction. This study revealed the role of key precursor peptides in the Maillard reaction, providing a scientific basis for the development of new natural flavour enhancers.
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