Chemical structures, antioxidant capacities, and immunostimulatory activities of pectic polysaccharides from jujube fruits collected from different producing areas

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106485 - 106485

Опубликована: Март 1, 2025

Язык: Английский

The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius

Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102462 - 102462

Опубликована: Апрель 1, 2025

Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, detailed structure-function relationships (SFR) of pectic from sweet tea (STP) still unclear. Herein, influence STP's esterified degree on its biological functions was uncovered. The results showed that de-esterified STPs with a middle-esterified (33.53 %) low-esterified (7.66 were successfully prepared when compared original high-esterified STP (47.01 %), primary structural features almost stable after controllable de-esterification treatment. Furthermore, findings inferred antioxidant, anti-diabetic, immunostimulatory inverse correlations degree. Moreover, lower-esterified could be more easily utilized by intestinal microorganisms positively regulate gut microbial composition. Overall, these can provide valuable insights for elucidating precise SFR.

Язык: Английский

Mild ultrasound-assisted alkali de-esterification modified pectins: Characterization and structure–activity relationships in immunomodulatory effects

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 112, С. 107215 - 107215

Опубликована: Дек. 31, 2024

Язык: Английский