In this study, polysaccharides from Sargassum fusiforme (SFP) were obtained by cellulase assisted hot water extraction. The chemical composition, structural characteristics, and in vitro fermentation ...properties of SFP were investigated. Results showed that the contents of total carbohydrate, protein, uronic acid and sulfate in SFP were 83.25%, 1.42%, 12.80% and 7.81%, respectively. It mainly consisted of fucose glucose and galactose, with molecular weight of 255.83 kDa. UV spectrum, FTIR, SEM and AFM results showed that SFP was a typical sulfate polysaccharide with relative smooth surface and regular shape. After in vitro fermentation for 24 h, the pH value of fermentation medium declined significantly (p < 0.05), utilization of carbohydrate was 53.17%. The contents of total SCFAs increased by 10.77 times. Moreover, SFP fermentation could change obviously the microbiota composition. It significantly increased the abundance of Faecalibacterium (increased by 49.07% compared with the Blank24 group), Phascolarctobacterium (increased by 88.06%), Bifidobacterium (increased by 139.13%), Ruminococcaceae_UCG-014 (increased by 177.78%), and Lactobacillus (increased by 400.00%), decreased the abundance of Prevotella_9 (decreased by 34.54%) and Blautia (decreased by 40.79%) at genus level. These results showed that SFP could be utilized by microbiota in human feces, and may have the potential to improve intestinal health.
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•SFP was mainly composed of fucose, glucose and galactose, with MW of 255.83 kDa.•SFP (53.17%) was utilized by microbiota to produce 115.75 mM SCFAs at 24 h.•SFP intervention could change the diversity of gut microbiota.•Bifidobacterium and Lactobacillus were increased significantly in SFP group.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Polysaccharides from Gracilaria chouae (GCPs) were prepared using acid & water extraction.•Digestion & fermentation properties of GCPs were evaluated both in vitro and in vivo.•Acid ...extracted GCP and inulin showed similar microbial fermentation properties.•Acid extraction for polysaccharides could be a promising way to obtain new prebiotics.
The sulfated polysaccharides extracted from Gracilaria chouae using critic acid extraction and water extraction, respectively, and their digestion and fermentation characteristics were compared in vitro and in vivo. The molecular weight of water extracted polysaccharide of G. chouae (WGCP) was 1.73 × 103 kDa while critic acid extracted polysaccharide (CGCP) was 31.5 kDa. During stimulated gastrointestinal digestion in vitro, WGCP and CGCP were lightly degraded. However, the glycemic index (GI) of WGCP and CGCP were 17.7 and 36.12, respectively. After 24 h of fermentation in vitro, the pH values of CGLP in the fecal culture decreased from 6.89 to 4.82, similar to the inulin but significantly (p < 0.05) lower than those of the WGCP and normal control. In addition, CGCP and inulin showed similar microbial fermentation characteristics according to the microbiome compositions and contents of short-chain fatty acids (SCFAs). Nevertheless, CGCP gavage for four weeks could also promote the growth of microbes producing the SCFAs such as Peptococcus, Roseburia and Butyricicoccus in the cecum of KM mice. The present study suggests that polysaccharides prepared by acid-extraction method could potentially be used as a good source of prebiotics.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Anthocyanin content increased after cold plasma treatment between 21% and 35%.•Plasma settings 3min; 5cm3; 0.75dm3/min provided highest anthocyanin stability.•The change of color increased with ...application of plasma treatment.
The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7min), (ii) treated juice volume (3, 4, 5cm3), and (iii) gas flow (0.75, 1, 1.25dm3/min). The greatest anthocyanin stability was found at: 3min treatment time, 5cm3 sample volume, and 0.75dm3/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Plasma technology as an advanced oxidation technology, has gained increasing interest to generate numerous chemically reactive species during the plasma discharge process. Such chemically reactive ...species can trigger a chain of chemical reactions leading to the degradation of macromolecules including polysaccharides. This review primarily summarizes the generation of various chemically reactive species during plasma treatment and their effects on the physico-chemical properties and biological activities of polysaccharides. During plasma treatment, the type of chemically reactive species that play a major role is related to equipment, working gases and types of polysaccharides. The primary chain structure of polysaccharides did not changed much during the plasma treatment, other physico-chemical properties might be changed, such as molecular weight, solubility, hydrophilicity, rheological properties, gel properties, crystallinity, elemental composition, glycosidic bonding, and surface morphology. Additionally, the biological activities of plasma-treated polysaccharides including antibacterial, antioxidant, immunological, antidiabetic activities, and seed germination promotion activities in agriculture could be improved. Therefore, plasma treatment has the potential application in preparing polysaccharides with enhanced biological activities.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful ...acrylamide (AA) formation during frying. This research investigates the impact of cultivars (Birgit and Lady Claire), tuber's age (1, 5, and 9 months), and storage duration (1, 5, and 8 days at 10 °C) on the content of phenolics and sugars in raw, boiled, and fried fresh‐cut potato (FCP). The influence of these factors on the formation of AA in fried FCP was also assessed. Significant differences in phenolics and sugars were observed between cultivars (cv. Birgit contained 5.77 mg of phenolics 100 g–1 of dry weight (DW) and 1.75 g of sugars 100 g–1 DW, while cv. Lady Claire contained 10.13 mg of phenolics 100 g–1 DW and 0.65 g of sugars 100 g–1 DW). The content of phenolics significantly decreased, while sugars increased during tubers’ aging. FCP storage time had no significant influence on the content of phenolics and sugars. The phenolics and sugars were the highest in the raw samples and the lowest in the boiled ones. Although the AA level in fried samples was significantly influenced by cultivar (Birgit > Lady Claire) and it increased with FCP storage time, it was below European Food Safety Authority (EFSA) regulation's approved maximum value (750 µg kg–1 FW) in both cultivars. Therefore, cvs. Birgit and Lady Claire could be considered as promising FCP cultivars and for frying purposes.
Practical Application
The results of this research reveal that quantitative changes of chemical constituents occurring during storage and cooking of fresh‐cut slices of potato cultivars Birgit and Lady Claire are not a concern. This is of particular importance to fresh‐cut producers and customers. Phenolics were reduced during storage, but they were still present in all cooked samples independently of the cooking method. The analysis of sugars showed that tubers as old as 9 months could be used for fresh‐cut potato processing, providing safe frying without critical levels of acrylamide.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Coffee silver skin (CSS) and spent coffee grounds (SCG) produced during green coffee roasting (GC) and roasted coffee brewing (RC) are usually disposed of into the environment. In search of ...alternatives for their use in the form of hydrolates and water residues obtained by hydrodistillation, this work examines their analysis by GC-MS and UPLC-MS2 for bioactive compounds, in addition to GC and RC. The results show that the proportions of volatile compounds in the hydrolates are different, so that each hydrolate has a unique composition, which is crucial for further use. GC and ground GC contained phenols, aldehydes, alcohols, and ketones, while RC and ground RC contained pyrazines, phenols, aldehydes, and furans. Aldehydes (21.45 and 47.56%, respectively) and caffeine (15.13 and 11.65 mg/L, respectively) predominated in the hydrolates from CSS and SCG. Hydrolates from RC had the highest levels of caffeoylquinic acids, followed by CSS and SCG. The GC water residues contained the highest amounts of caffeoylquinic acids, with 5-caffeoylquinic acid (399.02 mg/L) dominating along with 3-p-coumaroylquinic acid, caffeic acid, and p-coumaric acid. Thus, it can be emphasised that the hydrodistillation fractions are a valuable substrate for the isolation of bioactive compounds and should be further investigated for their future potential applications.
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•Coffee and coffee by-product hydrolates are rich in bioactive compounds.•Green coffee hydrolates contain phenols (21.73%), aldehydes (21.44%) and alcohols.•In roasted coffee hydrolates pyrazines, phenols, aldehydes and furans predominate.•The by-product hydrolates are rich in aldehydes, caffeine and caffeoylquinic acids.•Coffee water residues contain high amounts of caffeoylquinic acids and caffeine.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Present study reports the effect of temperature, type of wall material and its ratio to the juice dry matter on the retention of phenolic acids, anthocyanins and flavonol glycosides in sour cherry ...Marasca juice encapsulated by spray drying. Individual polyphenols were determined and quantified by HPLC and response surface methodology approach was employed in order to observe the differences between different classes of sour cherry polyphenols regarding the conditions applied for encapsulation process. Maltodextrin 13-17 DE used in ratio 3:1 showed to be the optimal wall material for encapsulation of sour cherry juice at temperature of 200 °C, with the highest retention of phenolic acids and anthocyanins, namely 93.31 and 88.68%, respectively. Adversely, flavonol glycosides were retained to the most (84.01%) in juice encapsulated at 180 °C with gum arabic added in ratio 2:1.
•Spray drying ensured high polyphenolic retention in encapsulated sour cherry juice.•The effect of wall to juice ratio was crucial for retention of all observed polyphenols.•The highest retention of total polyphenols was achieved with maltodextrin 13-17 DE.•Quercetin was the only compound retained to the most in juice encapsulated with gum arabic.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
This study aimed to investigate the possible mechanism of the protective effect of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis against colitis induced by dextran sulfate sodium ...(DSS). Balb/c mice were gavaged with SP for four weeks, then colon tissue, cecal contents and feces were collected for further analysis. Results showed that SP was effective for inhibiting colon shortening and oedema forming. It could alleviate colonic inflammation via down-regulating the expression of tumor necrosis factor-α (TNF-α), interleukin (IL-6, IL-1β). Besides, it enhanced the intestinal barrier by up-regulating the expression of tight junction proteins Claudin-1 and Zonula occludens-1 (ZO-1) as well as Mucin (MUC-2). The increased expression of short chain fatty acid (SCFA) receptors including G protein-coupled receptor (GPR43, GPR109A) and olfactory receptor (Olfr78), and SCFA production in feces indicated that most of SCFA were absorbed in colon, which could play positive roles in ameliorating colitis. Furthermore, the results of gut microbiota showed that Enterorhabdus, Desulfovibrio, Alistipes, Bacteroides acidifaciens had closest correlations with the strongest protective effects against colitis. Therefore, SP could alleviate DSS-induced colitis via enhancing intestinal barrier, reducing inflammation, activating SCFA receptors and regulating gut microbiota. It could be developed as functional foods which is good for gut health.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Over the years, brown algae bioactive polysaccharides laminarin, alginate and fucoidan have been isolated and used in functional foods, cosmeceutical and pharmaceutical industries. The extraction ...process of these polysaccharides includes several complex and time-consuming steps and the correct adjustment of extraction parameters (e.g., time, temperature, power, pressure, solvent and sample to solvent ratio) greatly influences the yield, physical, chemical and biochemical properties as well as their biological activities. This review includes the most recent conventional procedures for brown algae polysaccharides extraction along with advanced extraction techniques (microwave-assisted extraction, ultrasound assisted extraction, pressurized liquid extraction and enzymes assisted extraction) which can effectively improve extraction process. The influence of these extraction techniques and their individual parameters on yield, chemical structure and biological activities from the most current literature is discussed, along with their potential for commercial applications as bioactive compounds and drug delivery systems.
This study explored the preventive effects of polysaccharide extracted from Gracilaria Lemaneiformis in mice with colitis induced by dextran sulfate sodium (DSS). FT-IR spectrum showed that SP was a ...typical sulfated polysaccharide (SP), which contained high content of S element in energy dispersive spectrometer (EDS) analysis. SP was mainly composed of (1 → 3)-linked glycosidic bonds. Our results showed that SP could improve physical conditions of mice via alleviating weight loss and appetite suppression. Besides, SP could decrease the content of endotoxin (ET), lipopolysaccharide binding protein (LBP) and the activity of myeloperoxidase in serum. Meanwhile, SP also suppressed the secretion of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and interleukin-1β (IL-1β) in colon tissue. These indicators showed that SP had ameliorated colitis symptoms. Furthermore, histological analysis indicated that SP could maintain healthy colonic microstructure including crypt, goblet cell and mucosal muscularis. Meanwhile, immunohistochemical results showed that tight junction proteins, including Claudin-1, ZO-1, and mucin (MUC-2) were promoted in colon with SP treatment. In conclusion, SP could enhance intestinal barrier, protect colonic microstructure and attenuate DSS-induced colonic injuries in mice, which suggested that SP could be a potentially functional component against colitis.
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•Gracilaria Lemaneiformis polysaccharide (SP) was a typical sulfate polysaccharide.•SP ameliorated increased permeability of injured intestinal barrier.•SP inhibited pro-inflammatory cytokines expression to attenuate acute inflammation.•SP improved the tight junctions and mucus layers to enhance intestinal barrier.•SP could be a potentially candidate for preventing the development of IBD.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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