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Cheong KL, Liu K, Chen W, Zhong S, Tan K. Recent progress in Porphyra haitanensis polysaccharides: Extraction, purification, structural insights, and their impact on gastrointestinal health and oxidative stress management. Food Chem X 2024; 22:101414. [PMID: 38711774 PMCID: PMC11070828 DOI: 10.1016/j.fochx.2024.101414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/08/2024] Open
Abstract
Porphyra haitanensis, a red seaweed species, represents a bountiful and sustainable marine resource. P. haitanensis polysaccharide (PHP), has garnered considerable attention for its numerous health benefits. However, the comprehensive utilization of PHP on an industrial scale has been limited by the lack of comprehensive information. In this review, we endeavor to discuss and summarize recent advancements in PHP extraction, purification, and characterization. We emphasize the multifaceted mechanisms through which PHP promotes gastrointestinal health. Furthermore, we present a summary of compelling evidence supporting PHP's protective role against oxidative stress. This includes its demonstrated potent antioxidant properties, its ability to neutralize free radicals, and its capacity to enhance the activity of antioxidant enzymes. The information presented here also lays the theoretical groundwork for future research into the structural and functional aspects of PHP, as well as its potential applications in functional foods.
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Affiliation(s)
- Kit-Leong Cheong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Keying Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenting Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Karsoon Tan
- Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf University, Qinzhou, Guangxi, China
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Huang H, Wang Q, Ning Z, Ma Y, Huang Y, Wu Y, Yang Y, Xiao M, Ye J. Preparation, antibacterial activity, and structure-activity relationship of low molecular weight κ-carrageenan. Int J Biol Macromol 2024; 266:131021. [PMID: 38522689 DOI: 10.1016/j.ijbiomac.2024.131021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/29/2024] [Accepted: 03/18/2024] [Indexed: 03/26/2024]
Abstract
κ-Carrageenan (KC) is a polysaccharide widely used in food industry. It has been widely studied for its excellent physicochemical and beneficial properties. However, the high molecular weight and high viscosity of KC make it difficult to be absorbed and to exert its' biological activities, thus limit its extensive industrial application. In order to solve this problem, five low molecular weight κ-carrageenans (DCPs) were prepared by the degradation of KC using hydrogen peroxide (H2O2) and ascorbic acid (AH2). The chemical compositions and structure characteristics of the DCPs were then determined. The results showed that H2O2 and AH2 could effectively degrade KC to DCPs, and DCPs remained the basic skeletal structure of KC. DCPs showed good antibacterial activities against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis. The Minimum Inhibitory Concentration (MIC) of DCPs with the highest antibacterial effects were 5.25, 4.5, 5.25, and 4.5 mg/mL, respectively. This is due to the underlying mechanism of DCPs that bind to the bacterial membrane proteins and change the membrane permeability, thus exerting antibacterial activity. In addition, Spearman's rank correlation and Ridge regression analysis revealed that the molecular weight and the contents of 3,6-anhydro-D-galactose, aldehyde group, carboxyl, and sulfate were the main structural characteristics affecting the antibacterial activity. Our findings reveal that the H2O2-AH2 degradation treatment could significantly improve the antibacterial activity of KC and provide insights into the quantitative structure-activity relationships of the antibacterial activity of DCPs.
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Affiliation(s)
- Haibing Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Qing Wang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Zichen Ning
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Yake Ma
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yaqing Wu
- Instrumental Analysis Center of Huaqiao University, Xiamen 361021, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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Tsai WC, Liu FL, Huang MH, Huang CH. Enhancing Immunity and Modulating Vaginal Microflora Against Candidal Vaginitis Through Nanoemulsion Supplemented with Porphyra Oligosaccharide as an Intravaginal Vaccine Adjuvant. Int J Nanomedicine 2023; 18:6333-6346. [PMID: 37954454 PMCID: PMC10637204 DOI: 10.2147/ijn.s431009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/27/2023] [Indexed: 11/14/2023] Open
Abstract
Background Intravaginal vaccination is an encouraging approach to prevent infectious vaginitis, with nanoemulsions showing effectiveness as mucosal adjuvants. Purpose This study aimed to formulate a nanoemulsion incorporating Porphyra oligosaccharide (PO@NE) and assess its effectiveness as a mucosal adjuvant in intravaginal vaccines against candidal vaginitis. Materials and Methods PO@NE was prepared, and the stability, immunomodulatory activity and cytotoxicity were screened in vitro. Further, the preventive effect of PO@NE as adjuvants for heat-killed Candida albicans (HK-CA) vaccines was explored in a murine model of candidal vaginitis, in comparison with those supplemented with polysaccharide (PP@NE). The mice were intravaginally vaccinated with 106 HK-CA cells, suspended in 1% NE without or with either PO or PP at a final concentration of 6.5 μg/mL, in a total volume of 20 μL. This vaccination was intravaginally administered once a week for 3 weeks. One week following the final vaccination, the mice underwent an intravaginal challenge with 107 C. albicans cells. One week after the challenge, the mice were euthanized to isolate serum, spleen, vaginal washes, and vaginal tissues for analysis. Results PP@NE and PO@NE, with diameters approximately around 100 nm, exhibited exceptional stability at 4°C and low cytotoxicity when used at a concentration of 1% (v/v). Intravaginal vaccination with HK-CA adjuvanted with PO@NE effectively protected against candidal vaginitis evidenced by less Candida hyphae colonization, milder mucosal damage and cell infiltration. Moreover, enhanced mucosal antibody production, induction of T helper (Th)1 and Th17-related immune responses, enlarged the population of CD8+ cells, and elevated vaginal microflora diversity were observed in vaccinated mice. Interestingly, the potency was rather attenuated when PO@NE was replaced with PP@NE. Conclusion These findings indicate PO@NE as a HK-CA vaccine adjuvant for candidal vaginitis prevention via enhancement of both cellular and humoral immunity and modulation of vaginal microflora, emphasizing further intravaginal vaccination development.
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Affiliation(s)
- Wei-Chung Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Fang-Ling Liu
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Ming-Hsi Huang
- National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Miaoli, Taiwan
| | - Chung-Hsiung Huang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center for Marine Bioscience and Biotechnology, National Taiwan Ocean University, Keelung, Taiwan
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Liu Q, Fang J, Huang W, Liu S, Zhang X, Gong G, Huang L, Lin X, Wang Z. The intervention effects of konjac glucomannan with different molecular weights on high-fat and high-fructose diet-fed obese mice based on the regulation of gut microbiota. Food Res Int 2023; 165:112498. [PMID: 36869507 DOI: 10.1016/j.foodres.2023.112498] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/29/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
Konjac is a high-quality dietary fiber rich in β-glucomannan, which has been reported to possess anti-obesity effects. To explore the effective components and the structure-activity relationships of konjac glucomannan (KGM), three different molecular weight components (KGM-1 (90 kDa), KGM-2 (5 kDa), KGM-3 (1 kDa)) were obtained, and systematical comparisons of their effects on high-fat and high-fructose diet (HFFD)-induced obese mice were investigated in the present study. Our results indicated that KGM-1, with its larger molecular weight, reduced mouse body weight and improved their insulin resistance status. KGM-1 markedly inhibited lipid accumulation in mouse livers induced by HFFD by downregulating Pparg expression and upregulating Hsl and Cpt1 expressions. Further investigation revealed that dietary supplementation with konjac glucomannan at different molecular weights caused β-diversity changes in gut microbes. The potential weight loss effect of KGM-1 maybe attributed to the abundance of changes in Coprobacter, Streptococcus, Clostridium IV, and Parasutterella. The results provide a scientific basis for the in-depth development and utilization of konjac resources.
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Affiliation(s)
- Qian Liu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jie Fang
- College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Wenqi Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Sining Liu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xueting Zhang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Guiping Gong
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Linjuan Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xiaoliang Lin
- Infinitus (China) Company Ltd., Guangzhou 510000, Guangdong, China.
| | - Zhongfu Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Yang Y, Hassan SH, Awasthi MK, Gajendran B, Sharma M, Ji MK, Salama ES. The recent progress on the bioactive compounds from algal biomass for human health applications. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Wu Y, Liu J, Hao H, Hu L, Zhang X, Luo L, Zeng J, Zhang W, Nam Wong I, Huang R. A new polysaccharide from Caulerpa chemnitzia induces molecular shifts of immunomodulation on macrophages RAW264.7. Food Chem X 2022; 14:100313. [PMID: 35539819 PMCID: PMC9079710 DOI: 10.1016/j.fochx.2022.100313] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 04/07/2022] [Accepted: 04/15/2022] [Indexed: 11/18/2022] Open
Abstract
CCP showed significant immunomodulatory effects. CCP raising the level of NO, TNF-α, and IL-6 of macrophages RAW264.7. Investigation on the metabolites and genes changes in CCP-induced RAW264.7. Potential immunostimulatory mechanism of CCP on RAW264.7 was elucidated.
Investigation on Caulerpa chemnitzia polysaccharides led to the finding of a new polysaccharide (CCP). The basic components of CCP were the total sugar (59.18% ± 0.57%), the uronic acids (36.75% ± 0.28%) and the sulfate (42.50% ± 0.42%), in total content. The physicochemical analysis revealed that CCP was a heteropolysaccharide with a molecular weight of 321.6 KDa, and composed of arabinose, fucose, glucose, mannose, galactose, xylose, fructose, ribose, glucuronic acid and galacturonic acid. The immunomodulatory assay showed that CCP played an important role in activating cell viability, the nitric oxide product and cytokines (IL-6 and TNF-α) secretion. Furthermore, the transcript-metabolic analysis displayed a total of 7692 differentially expressed genes (DEGs) and 95 differentially accumulated metabolites (DAMs), and revealed that CCP may play an immunomodulatory effect by activating NF-κB signaling pathway and arachidonic acid metabolism pathway. These findings will provide a basic understanding to further investigation of Caulerpa polysaccharides.
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Affiliation(s)
- Yulin Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jun Liu
- Laboratory of Pathogenic Biology, The Marine Biomedical Research Institute, Dongguan Key Laboratory of Medical Bioactive Molecular Developmental and Translational Research, Guangdong Medical University, Zhanjiang, Guangdong 524023, China
| | - Huili Hao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lianmei Hu
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoyong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Lianxiang Luo
- Laboratory of Pathogenic Biology, The Marine Biomedical Research Institute, Dongguan Key Laboratory of Medical Bioactive Molecular Developmental and Translational Research, Guangdong Medical University, Zhanjiang, Guangdong 524023, China
| | - Jincheng Zeng
- Laboratory of Pathogenic Biology, The Marine Biomedical Research Institute, Dongguan Key Laboratory of Medical Bioactive Molecular Developmental and Translational Research, Guangdong Medical University, Zhanjiang, Guangdong 524023, China
| | - Wei Zhang
- State Key Laboratory of Quality Research in Chinese Medicines and Macau Institute for Applied Research in Medicine and Health, Faculty of Medicine, Macau University of Science and Technology, Taipa, Macau 999078, China
| | - Io Nam Wong
- State Key Laboratory of Quality Research in Chinese Medicines and Macau Institute for Applied Research in Medicine and Health, Faculty of Medicine, Macau University of Science and Technology, Taipa, Macau 999078, China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Corresponding author.
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Qiu SM, Aweya JJ, Liu X, Liu Y, Tang S, Zhang W, Cheong KL. Bioactive polysaccharides from red seaweed as potent food supplements: a systematic review of their extraction, purification, and biological activities. Carbohydr Polym 2022; 275:118696. [PMID: 34742423 DOI: 10.1016/j.carbpol.2021.118696] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/07/2021] [Accepted: 09/19/2021] [Indexed: 02/05/2023]
Abstract
Most marine macroalgae such as red seaweeds are potential alternative sources of useful bioactive compounds. Beside serving as food source, recent studies have shown that red seaweeds are rich sources of bioactive polysaccharides. Red seaweed polysaccharides (RSPs) have various physiological and biological activities, which allow them to be used as immunomodulators, anti-obesity agents, and prebiotic ingredients. Lack of summary information and human clinical trials on the various polysaccharides from red seaweeds, however limits industrial-scale utilization of RSPs in functional foods. This review summarizes recent information on the approaches used for RSPs extraction and purification, mechanistic investigations of their biological activities, and related molecular principles behind their purported ability to prevent diseases. The information here also provides a theoretical foundation for further research into the structure and mechanism of action of RSPs and their potential applications in functional foods.
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Affiliation(s)
- Si-Min Qiu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Jude Juventus Aweya
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
| | - Shijie Tang
- Department of Plastic Surgery and Burn Center, Second Affiliated Hospital, Shantou University Medical College, Shantou, Guangdong, China..
| | - Wancong Zhang
- Department of Plastic Surgery and Burn Center, Second Affiliated Hospital, Shantou University Medical College, Shantou, Guangdong, China..
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China..
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Ji C, Pan C, Huang H, Tao F, Lin S, Chen S, Qi B, Hu X, Yang X. Effects of origin and harvest period on characterisation, structure and antioxidant activity of polysaccharides derived from
Porphyra haitanensis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Chenyang Ji
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
- College of Food Science and Technology Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution Zhanjiang 524088 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Haichao Huang
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai 200093 China
- East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Shanghai 200090 China
| | - Fengting Tao
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Shanting Lin
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Bo Qi
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China
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Degraded polysaccharides from Porphyra haitanensis: purification, physico-chemical properties, antioxidant and immunomodulatory activities. Glycoconj J 2021; 38:573-583. [PMID: 34515910 DOI: 10.1007/s10719-021-10009-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/20/2021] [Accepted: 06/29/2021] [Indexed: 01/15/2023]
Abstract
To explore effect of the structural properties of porphyra haitanensis polysaccharide on its biological activity, degraded porphyra polysaccharides were separated and purified by Cellulose DEAE-52 and Sephadex G-100 chromatography, obtaining three purified components (P1, P2 and P3). All the three components were sulfate polysaccharides containing the repeating units of → 3) β-D-galactose (1 → 4) 3,6-anhydro-α-L-galactose (1 →, and → 3) β-D-galactose (1 → 4) α-L-galactose-6-S (1 →, and → 3) 6-O-methyl-β-D-galactose (1 → 4) 3,6-anhydro-α-L-galactose (1 →. The molecular weight of the three fractions was measured to be 300.3, 130.4 and 115.1 kDa, respectively. Their antioxidant activity was investigated by the determination of the free radical scavenging effect and ferric reducing power. It was found that P1, P2 and P3 possessed marked antioxidant activity. It was also found that they appreciably enhanced the proliferation, phagocytic ability and nitric oxide secretion in RAW264.7 cells. Lower molecular weight and higher sulfate content were beneficial to bioactivities of P. haitanensis polysaccharides. Overall, P2 and P3 possess superior immuno-modulatory activity to that of P1 and PHP. Thus, the current work will provide the basis for the better utilization of P. haitanensis to develop the related functional foods.
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Shan S, Xiong Y, Liu M, Zeng D, Song C, Baranenko D, Cheng D, Lu W. Structural characterization and immunomodulatory activity of a new polysaccharide isolated from the radix of
Platycodon grandiflorum. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14846] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Shan Shan
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
| | - Yi Xiong
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
| | - Mengyao Liu
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
| | - Deyong Zeng
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
| | - Chen Song
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
| | - Denis Baranenko
- Biotechnologies of the Third Millennium ITMO University Saint‐Petersburg Russia
| | - Dayou Cheng
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Weihong Lu
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
- National and Local Joint Engineering Laboratory for Synthesis, Transformation and Separation of Extreme Environmental Nutrients Harbin China
- Institute of Extreme Environment Nutrition and Protection Harbin Institute of Technology Harbin China
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12
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Purification, characterization and antioxidant activity of polysaccharides from Porphyra haitanensis. Int J Biol Macromol 2020; 165:2116-2125. [PMID: 33069819 DOI: 10.1016/j.ijbiomac.2020.10.053] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/07/2020] [Accepted: 10/07/2020] [Indexed: 01/24/2023]
Abstract
In order to study the antioxidant activity of Porphyra haitanensis polysaccharides and the effect of their structure on the antioxidant activity, the Porphyra haitanensis polysaccharide (PHP), prepared by hot water extraction and alcohol precipitation, was separated and purified by Cellulose DEAE-52 ion exchange and Sephadex G-100 column chromatography. Three purified components including PHP1, PHP2 and PHP3 were obtained, and chemical composition analysis and structural characterization were performed. The in vitro free radical scavenging activity of the purified polysaccharide fractions and their ability to relieve oxidative stress in macrophage RAW264.7 were investigated. The results indicated that all the three fractions possessed appreciable DPPH radical, superoxide anion radical, and hydroxyl radical scavenging ability and reducing power. They were also found to effectively reduce the MDA content and ROS level, and to improve the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) in H2O2-treated RAW264.7 cells. Among the three polysaccharides, PHP3 possessed the most potent activity. Porphyra haitanensis polysaccharides have potential to develop as natural non-toxic antioxidants and may find application as the ingredients of functional foods.
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