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Liu Y, Song J, Liu S, Nan Y, Zheng W, Pang X, Chen X, Liang H, Zhang J, Ma B. A universal method for profiling and characterization of oligosaccharides in traditional Chinese medicines. J Pharm Biomed Anal 2024; 244:116129. [PMID: 38579408 DOI: 10.1016/j.jpba.2024.116129] [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: 02/05/2024] [Revised: 03/11/2024] [Accepted: 03/22/2024] [Indexed: 04/07/2024]
Abstract
Oligosaccharides constitute fundamental components in numerous traditional Chinese medicines (TCMs). Conventional chromatographic methods for natural product analysis are not suitable for oligosaccharides due to their large polarity and structural similarity. Herein, an ultra-high performance liquid chromatography with charged aerosol detector (UHPLC-CAD) method was developed for the profiling of oligosaccharides using 9 neutral (DP3-DP11) reference oligosaccharides. Various factors, including columns, mobile phase, elution conditions, flow rate, and column temperature were systematically examined. Optimal separation was achieved using an Amide column with gradient elution within 18 min, at 0.5 mL/min flow rate and 30°C column temperature. Moreover, an ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) method was also optimized to provide structural information. The developed method was applied to detect oligosaccharides in several TCMs, including Morindae Officinalis Radix (MOR), Ziziphi Spinosae Semen (ZSS), Menthae Haplocalycis Herba (MHH) and Chrysanthemi Indici Flos (CIF), revealing 9 and 16 oligosaccharides being uncovered from MHH and CIF respectively for the first time. This study presents a versatile UHPLC-CAD and UHPLC-Q-TOF/MS method with the potential for advancing oligosaccharides discovery and contributing to the quality analysis of TCMs.
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Affiliation(s)
- Yue Liu
- Guangdong Pharmaceutical University, Guangzhou 510060, China; Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Juan Song
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Si Liu
- Beijing Institute of Radiation Medicine, Beijing 100850, China; Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Yi Nan
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Wei Zheng
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Xu Pang
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Xiaojuan Chen
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Haizhen Liang
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Jie Zhang
- Beijing Institute of Radiation Medicine, Beijing 100850, China
| | - Baiping Ma
- Guangdong Pharmaceutical University, Guangzhou 510060, China; Beijing Institute of Radiation Medicine, Beijing 100850, China.
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Ritter S, Nobis A, Gastl M, Becker T. Evaluating raffinose family oligosaccharides and their decomposition products by ion chromatography – a method development and advanced repeatability study. TALANTA OPEN 2022. [DOI: 10.1016/j.talo.2022.100086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process. Foods 2021; 10:foods10092222. [PMID: 34574332 PMCID: PMC8469348 DOI: 10.3390/foods10092222] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 11/17/2022] Open
Abstract
Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.
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Zhou R, Ren Z, Ye J, Fan Y, Liu X, Yang J, Deng ZY, Li J. Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food. Appl Biochem Biotechnol 2019; 189:608-625. [PMID: 31077028 DOI: 10.1007/s12010-018-02931-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 11/30/2018] [Indexed: 12/25/2022]
Abstract
Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut fermentation was carried out to evaluate whether the oligosaccharides from this fermented soybean dregs had potential prebiotic properties. 11.91% of oligosaccharides were extracted from the fermented soybean dregs at the optimized condition which of 1:25 for ratio of soybean dregs (g) to 50% ethanol (ml), 90 min of extracted duration at 70 °C for twice. The soybean dreg oligosaccharides (SBOS) were progressively purified with Sevag method and on columns filled with AB-8 macroporous resin, and then identified as cellobiose by HPLC-ESI-MS and FT-IR. Oligosaccharides of soybean dregs with 800 mg/L significantly decreased pH value (p < 0.05) and ammonia N concentration (p < 0.05), and increased short chain fatty acid (SCFA) level (p < 0.05) in imitated gut fermentation compared with control group. It was shown that this fermented soybean dregs could be a potential prebiotic food.
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Affiliation(s)
- Ruolin Zhou
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
| | - Zhiqing Ren
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
| | - Jun Ye
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
- Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan, 512005, China
| | - Yawei Fan
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
| | - Xiaoru Liu
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
| | - Jianyuan Yang
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
| | - Ze-Yuan Deng
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China
- Institute for Advanced Study, Nanchang University, Nanchang, 330031, China
| | - Jing Li
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
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Pereira GA, Arruda HS, Molina G, Pastore GM. Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13408] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Gustavo Araujo Pereira
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering; University of Campinas; Campinas, São Paulo Brazil
| | - Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering; University of Campinas; Campinas, São Paulo Brazil
| | - Gustavo Molina
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering; University of Campinas; Campinas, São Paulo Brazil
- Institute of Science and Technology, Food Engineering; UFVJM; Diamantina, Minas Gerais Brazil
| | - Gláucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering; University of Campinas; Campinas, São Paulo Brazil
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Oligosaccharide profile in Brazilian Cerrado fruit araticum (Annona crassiflora Mart.). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.05.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Wongputtisin P, Ramaraj R, Unpaprom Y, Kawaree R, Pongtrakul N. Raffinose family oligosaccharides in seed ofGlycine maxcv. Chiang Mai60 and potential source of prebiotic substances. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12842] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Pairote Wongputtisin
- Program in Biotechnology; Faculty of Science; Maejo University; Chiang Mai 50290 Thailand
| | | | - Yuwalee Unpaprom
- Program in Biotechnology; Faculty of Science; Maejo University; Chiang Mai 50290 Thailand
| | - Rungthip Kawaree
- Program in Biotechnology; Faculty of Science; Maejo University; Chiang Mai 50290 Thailand
| | - Nongkran Pongtrakul
- Program in Biotechnology; Faculty of Science; Maejo University; Chiang Mai 50290 Thailand
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Jovanovic-Malinovska R, Kuzmanova S, Winkelhausen E. Application of ultrasound for enhanced extraction of prebiotic oligosaccharides from selected fruits and vegetables. ULTRASONICS SONOCHEMISTRY 2015; 22:446-453. [PMID: 25116595 DOI: 10.1016/j.ultsonch.2014.07.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Revised: 05/20/2014] [Accepted: 07/21/2014] [Indexed: 06/03/2023]
Abstract
Ultrasound assisted extraction (UAE) was used to extract oligosaccharides from selected fruits (blueberry, nectarine, raspberry, watermelon) and vegetables (garlic, Jerusalem artichoke, leek, scallion, spring garlic and white onion). The individual fractions of the oligosaccharides were analyzed: 1-kestose (GF2), nystose (GF3) and 1F-β-fructofuranosylnystose (GF4) from the fructo-oligosaccharides (FOS), and raffinose and stachyose from the raffinose family oligosaccharides (RFO). Extraction parameters including solvent concentration (35-85% v/v), extraction temperature (25-50°C) and sonication time (5-15min) were examined using response surface methodology (RSM). Ethanol concentration of 63% v/v, temperature of 40°C and extraction time of 10min gave maximal concentration of the extracted oligosaccharides. The experimental values under optimal conditions were consistent with the predicted values. UAE increased the concentration of extracted oligosaccharides in all fruits and vegetables from 2 to 4-fold compared to conventional extraction. The highest increase of total oligosaccharides extracted by UAE was detected in Jerusalem artichoke, 7.17±0.348g/100gFW, compared to 1.62±0.094g/100gFW with conventional method.
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Affiliation(s)
- Ruzica Jovanovic-Malinovska
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS. Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Former Yugolav Republic of Macedonia
| | - Slobodanka Kuzmanova
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS. Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Former Yugolav Republic of Macedonia
| | - Eleonora Winkelhausen
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS. Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Former Yugolav Republic of Macedonia.
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de Moura FA, Macagnan FT, da Silva LP. Oligosaccharide production by hydrolysis of polysaccharides: a review. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12681] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Fernanda A. de Moura
- Departamento de Tecnologia e Ciência de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
| | - Fernanda T. Macagnan
- Departamento de Tecnologia e Ciência de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
| | - Leila P. da Silva
- Departamento de Zootecnia; Centro de Ciências Rurais; Universidade Federal de Santa Maria (UFSM); Av. Roraima - 1000 Camobi CEP 97105-900 Santa Maria RS Brazil
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Słupski J, Gębczyński P. Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean. Int J Food Sci Nutr 2014; 65:419-25. [PMID: 24392956 DOI: 10.3109/09637486.2013.869794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars, of which RFOs comprised 44-49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.
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Affiliation(s)
- Jacek Słupski
- Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow , Krakow , Poland
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Karunanithy C, Karuppuchamy V, Muthukumarappan K, Gibbons WR. Selection of Enzyme Combination, Dose, and Temperature for Hydrolysis of Soybean White Flakes. Ind Biotechnol (New Rochelle N Y) 2012. [DOI: 10.1089/ind.2012.0008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Chinnadurai Karunanithy
- Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD
| | - Veeramani Karuppuchamy
- Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD
| | | | - William R. Gibbons
- Biology and Microbiology Department, South Dakota State University, Brookings, SD
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Yun J, Li X, Fan X, Tang Y, Xiao Y, Wan S. Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill). Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2011.11.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology. Journal of Food Science and Technology 2011; 50:942-9. [PMID: 24426001 DOI: 10.1007/s13197-011-0413-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2011] [Accepted: 05/03/2011] [Indexed: 10/18/2022]
Abstract
Stachys floridana schuttl. E x benth, also named yinmiao, is a special and traditional Chinese vegetable that is usually used by some diabetes patients as a pharmaceutical plant for its high content of stachyose. Due to the lower cost and higher economic reward, Stachys floridana schuttl. Ex benth is a potentially new source to extract stachyose in the medicine and food industry. Here we optimized the extraction of stachyose from Stachys floridana schuttl. Ex benth by response surface methodology, the yeild can reach as high as up to 47.0% of stachyose at temperature of 60 °C, extraction time of 40 min, ethanol volume of 60% and ratio of solid-liquid at 1:10. Our primary result holds great promising for Stachys floridana schuttl. Ex bent extracting industry as well as diabetic medicine.
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Xiaoli X, Liyi Y, Shuang H, Wei L, Yi S, Hao M, Jusong Z, Xiaoxiong Z. Determination of oligosaccharide contents in 19 cultivars of chickpea (Cicer arietinum L) seeds by high performance liquid chromatography. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.039] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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