Effect of monosaccharide composition and proportion on the bioactivity of polysaccharides: A review

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 254, С. 127955 - 127955

Опубликована: Ноя. 7, 2023

Язык: Английский

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Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: A review

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 236, С. 123924 - 123924

Опубликована: Март 3, 2023

Язык: Английский

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Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition

Food Hydrocolloids, Год журнала: 2022, Номер 132, С. 107897 - 107897

Опубликована: Июнь 20, 2022

Язык: Английский

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Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources

Food Hydrocolloids, Год журнала: 2024, Номер 150, С. 109730 - 109730

Опубликована: Янв. 3, 2024

Язык: Английский

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Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 269, С. 132214 - 132214

Опубликована: Май 8, 2024

Язык: Английский

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Comparative study of Idesia polycarpa Maxim cake meal polysaccharides: Conventional versus innovative extraction methods and their impact on structural features, emulsifying, antiglycation, and hypoglycemic properties

Food Chemistry, Год журнала: 2025, Номер 471, С. 142745 - 142745

Опубликована: Янв. 2, 2025

Язык: Английский

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Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide

Foods, Год журнала: 2025, Номер 14(4), С. 564 - 564

Опубликована: Фев. 8, 2025

In this study, Chinese yam polysaccharide (CYP) was fermented by Saccharomyces cerevisiae CICC 32883, and its structural features antioxidant activities before after fermentation were analyzed. S. 32883-fermented CYP (CYP-SC) had higher carbohydrate content lower protein than the nonfermented (CYP-NF). The monosaccharide composition of CYP-SC unaffected, but proportion changed. Compared with CYP-NF's molecular weight polydispersity 124.774 kDa 6.58, respectively, those reduced to 20.384 3.379. Antioxidant results showed that better effects CYP-NF in scavenging DPPH, ABTS, hydroxyl, superoxide radicals. Moreover, enhancing oxidation capacity protecting HepG2 cells CYP-NF. Furthermore, on alleviating repairing H2O2-damaged are superior This work offers a green efficient method for activity dietary plant polysaccharides.

Язык: Английский

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Physicochemical characterization, rheological and antioxidant properties of three alkali-extracted polysaccharides from mung bean skin

Food Hydrocolloids, Год журнала: 2022, Номер 132, С. 107867 - 107867

Опубликована: Июнь 12, 2022

Язык: Английский

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Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods

Food Research International, Год журнала: 2022, Номер 163, С. 112157 - 112157

Опубликована: Ноя. 19, 2022

Язык: Английский

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Isolation and structural characterization of cell wall polysaccharides from sesame kernel

LWT, Год журнала: 2022, Номер 163, С. 113574 - 113574

Опубликована: Май 19, 2022

Cell wall polysaccharides from sesame kernel were extracted using sequential extraction method to obtained WSP, CSP, NSP, KSH-1, and KSH-4, respectively. In this study, the structures properties of five polysaccharide fractions analyzed. The results indicated that mannose was predominant component monosaccharide in WSP fraction, while arabinose other four. molecular weights ranged 13270 811491 Da. Thermogravimetric analysis (TGA) showed CSP had best thermal stability. terms antioxidant activity, KSH-4 exhibited highest DPPH radical scavenging activity with an EC50 value 0.54 mg/mL, presented DMPD + ability 1.45 mg/mL. This study can contribute development processing by-products as functional food or feed.

Язык: Английский

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