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Li WB, Lei J, Qu Mo MM, Li J, Wei J, Liu Y, Wang S, Hu YC, Zou L, Wu DT. Impacts of ultrasound-assisted Fenton degradation and alkaline de-esterification on structural properties and biological effects of pectic polysaccharides from Tartary buckwheat leaves. ULTRASONICS SONOCHEMISTRY 2024; 106:106895. [PMID: 38705082 PMCID: PMC11074966 DOI: 10.1016/j.ultsonch.2024.106895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/07/2024]
Abstract
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) leaf has abundant rhamnogalacturonan-I enriched pectic polysaccharides, which exert various health-promoting effects. Nevertheless, the potential relationship between the chemical structure and the biological function of pectic polysaccharides from Tartary buckwheat leaves (TBP) remains unclear. Therefore, to bridge the gap between the chemical structure and the biological function of TBP, the impacts of ultrasound-assisted Fenton degradation (UFD) and mild alkaline de-esterification (MAD) on structural properties and biological effects of TBP were systematically studied. Compared with the native TBP (molecular mass, 9.537 × 104 Da), the molecular masses of degraded TBPs (TBP-MMW, 4.811 × 104 Da; TBP-LMW, 2.101 × 104 Da) were significantly reduced by the UFD modification, while their primary chemical structures were overall stable. Besides, compared with the native TBP (esterification degree, 22.73 %), the esterification degrees of de-esterified TBPs (TBP-MDE, 14.27 %; TBP-LDE, 6.59 %) were notably reduced by the MAD modification, while their primary chemical structures were also overall stable. Furthermore, the results revealed that both UFD and MAD modifications could significantly improve the antioxidant, antiglycation, and immunostimulatory effects of TBP. Indeed, TBP's biological effects were negatively correlated to its molecular mass and esterification degree, while positively linked to its free uronic acids. The findings demonstrate that both UFD and MAD modifications are promising techniques for the structural modification of TBP, which can remarkedly promote its biological effects. Besides, the present results are conducive to better understanding TBP's structure-bioactivity relationship.
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Affiliation(s)
- Wen-Bing Li
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Jing Lei
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Mei-Mei Qu Mo
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Wei
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Yuan Liu
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Shengpeng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China.
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Yu W, Li J, Xiong Y, Wang J, Liu J, Baranenko D, Zhang Y, Lu W. Optimization of ultrasound-assisted extraction of Imperata cylindrica polysaccharides and evaluation of its anti-oxidant and amelioration of uric acid stimulated cell apoptosis. ULTRASONICS SONOCHEMISTRY 2024; 104:106844. [PMID: 38479187 PMCID: PMC10951092 DOI: 10.1016/j.ultsonch.2024.106844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 02/16/2024] [Accepted: 03/05/2024] [Indexed: 03/24/2024]
Abstract
An efficient, cost-effective and environmentally friendly ultrasound-assisted hot water method for Imperata cylindrica polysaccharide (ICPs) extraction was developed. According to the response surface results, the optimal ultrasonic time was 85 min, ultrasonic power was 192.75 W, temperature was 90.74 °C, liquid-solid ratio was 26.1, and polysaccharide yield was 28.50 %. The polysaccharide mainly consisted of arabinose (Ara), galactose (Gal), and glucose (Glc), with a molecular weight of 62.3 kDa. Ultrasound-assisted extraction of Imperata cylindrica polysaccharide (UICP) exhibited stronger anti-oxidant activity and ability to ameliorate cellular damage due to uric acid stimulation compared with traditional hot water extraction of Imperata cylindrica polysaccharide (ICPC-b). It also exhibited higher thermal stability, indicating its potential value for applications in the food industry.
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Affiliation(s)
- Wenchen Yu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China
| | - Jiangfei Li
- National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China
| | - Yi Xiong
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China; National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China
| | - Junwen Wang
- National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China
| | - Jiaren Liu
- School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Denis Baranenko
- School of Life Sciences, Faculty of Ecotechnologies, ITMO University, St. Petersburg. 197101, Russia
| | - Yingchun Zhang
- National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China; Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou, China.
| | - Weihong Lu
- National and Local Joint Engineering Laboratory for Synthesis, Harbin Institute of Technology, Harbin, China; School of Medicine and Health, Harbin Institute of Technology, Harbin, China; Chongqing Research Institute, Harbin Institute of Technology, Chongqing, China; Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou, China.
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Cheng Y, Wei S, Guo R, Tan L, Su C, Wu X, Wang H, Feng C, Xu L, Geng X, Meng J, Chang M. Polysaccharide from Clitocybe squamulosa: Gel-forming properties and its compound effect with food thickener. Int J Biol Macromol 2024; 260:129474. [PMID: 38262832 DOI: 10.1016/j.ijbiomac.2024.129474] [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: 10/16/2023] [Revised: 01/01/2024] [Accepted: 01/11/2024] [Indexed: 01/25/2024]
Abstract
To study the gel-forming properties of polysaccharide from the fruiting body of Clitocybe squamulosa (CSFP) and its degradation product (UH-CSFP), the changes in steady-state and dynamic rheological properties of CSFP and UH-CSFP under different conditions (polysaccharide mass fraction, temperature, pH, and salt ion concentration) were studied. Polysaccharides with good gel-forming properties were selected and mixed with common edible thickeners (gelatin, guar gum, and locust bean gum), after which the properties of the composite gel were assessed. The steady-state rheological results showed that CSFP and UH-CSFP were pseudoplastic fluids, their apparent viscosity decreased with increasing temperature, the viscosity was greatest when the pH was 7. The addition of Na+ and Ca2+ could increase the viscosity, and the viscosity of UH-CSFP was lower than that of CSFP at the same mass fraction. The results of dynamic rheology indicated that G´ and G´´ of CSFP and UH-CSFP increased with increasing mass fraction, pH, and ion concentration (0.01 M to 1 M), and G´´ was always smaller than G´ indicating weak gel behavior. The thixotropy-related experimental results showed that the thixotropy ring area of CSFP and UH-CSFP increased with increasing mass fraction, the ring area of CSFP was larger than that of UH-CSFP, and the gel strength of CSFP was greater than that of UH-CSFP. The results of CSFP and three types of edible gels showed that the composite gels were pseudoplastic fluids, and their apparent viscosity was ranked (in descending order) as follows: guar bean gum, locust bean gum, and gelatin. The addition of CSFP improved the gel-forming properties of guar gum but did not significantly improve the gel properties of locust bean gum and gelatin. This study provides a theoretical basis for the selection of processing methods and the application of polysaccharides.
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Affiliation(s)
- Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Shijie Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Rong Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lirui Tan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Cuixin Su
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyue Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Hanbing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
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