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Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application
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Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 6943

Special Issue Editor

Dr. Tao Sun

E-Mail Website
Guest Editor
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: structure/function of polysaccharides; Maillard reaction; regulation of dietary fiber in starch digestion and absorption; chitosan-based food packaging films; chitosan-based nano-delivery materials; delivery of active ingredients; structure and function of proteins during processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polysaccharides are the most abundant biopolymers in nature, widely present in animals, plants and microorganisms, and are one of the four major substances that constitute life, and are involved in many important biological processes, such as intercellular communication, embryonic development, bacteria or viral infections, as well as humoral and cellular immunity. Bioactive polysaccharides refer to polysaccharides that have biological effects on organisms, which have both therapeutic activity against human and animal diseases, and toxicity that causes disease or death. Although polysaccharides have been used for decades in the fields of pharmaceuticals, biomaterials, food and biofuels, the application and development of novel molecules of polysaccharides in various fields still needs further in-depth research. The effects of its structure and interactions, as well as the mechanisms in metabolic processes, are crucial for elucidating the relationship between food and nutrition.

Dr. Tao Sun
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • structure-activity relationship of active polysaccharides
  • structure and functional characteristics of dietary fiber
  • new foods rich in dietary fiber
  • interaction between food hydrosol and starch
  • sugar chemistry and its modification technology

Published Papers (4 papers)

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Research

21 pages, 4669 KiB  
Article
Construction of a Ternary Composite Colloidal Structure of Zein/Soy Protein Isolate/Sodium Carboxymethyl Cellulose to Deliver Curcumin and Improve Its Bioavailability
by Chong Yu, Jingyu Shan, Hao Ju, Xiao Chen, Guangsen Xu and Yanchao Wu
Foods 2023, 12(14), 2692; https://doi.org/10.3390/foods12142692 - 13 Jul 2023
Cited by 1 | Viewed by 1199
Abstract
This work presents the fabrication of ternary nanoparticles (Z/S/C NPs) comprising zein (Z), soy protein isolate (SPI) and carboxymethylcellulose sodium (CMC-Na) through a pH-driven method. The results showed that the smallest particle size (71.41 nm) and the most stable zeta potential, measuring −49.97 [...] Read more.
This work presents the fabrication of ternary nanoparticles (Z/S/C NPs) comprising zein (Z), soy protein isolate (SPI) and carboxymethylcellulose sodium (CMC-Na) through a pH-driven method. The results showed that the smallest particle size (71.41 nm) and the most stable zeta potential, measuring −49.97 mV, were achieved with the following ratio of ternary nanoparticles Z/SPI/CMC-Na (2:3:3). The surface morphology of the nanoparticles was further analyzed using transmission electron microscopy, and the synthesized nanoparticles were utilized to encapsulate curcumin (Cur), a hydrophobic, bioactive compound. The nanoparticles were characterized using a particle size analyzer, infrared spectroscopy, and X-ray diffraction (XRD) techniques. The results revealed that the formation of nanoparticles and the encapsulation of Cur were driven by electrostatic, hydrogen-bonding and hydrophobic interactions. The drug loading efficiency (EE%) of Z/S/C-cur nanoparticles reached 90.90%. The Z/S/C ternary nanoparticles demonstrated enhanced storage stability, photostability and simulated the gastrointestinal digestion of Cur. The release of Cur and variations in the particle size of nanoparticles were investigated across different stages of digestion. The biocompatibility of the Z/S/C ternary nanoparticles was assessed by conducting cell viability assays on HepG2 and L-O2 cells, which showed no signs of cytotoxicity. These results suggested that the ternary composite nanoparticles have potential in delivering nutritional foods and health-promoting bioactive substances. Full article
(This article belongs to the Special Issue Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application)
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13 pages, 2549 KiB  
Article
A Homogalacturonan from Peel of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao): Characterization and Protective Effects against CCl4-Induced Liver Injury
by Shuguang Sun, Wenzhong Lan, Li Ji, Lianzhong Ai, Yan Wu and Hui Zhang
Foods 2022, 11(24), 4087; https://doi.org/10.3390/foods11244087 - 17 Dec 2022
Cited by 2 | Viewed by 1609
Abstract
A homogalacturonan pectin (HG, designated as WJP-F80) was extracted from the peel of winter jujube (Zizyphus jujuba Mill. Cv. Dongzao) and separated via ethanol-graded precipitation. The structural and conformational features were elucidated through HPAEC-PAD, GC-MS, 2D NMR, and HPSEC-MALLS studies. In [...] Read more.
A homogalacturonan pectin (HG, designated as WJP-F80) was extracted from the peel of winter jujube (Zizyphus jujuba Mill. Cv. Dongzao) and separated via ethanol-graded precipitation. The structural and conformational features were elucidated through HPAEC-PAD, GC-MS, 2D NMR, and HPSEC-MALLS studies. In vivo assessments were carried out to evaluate the hepatoprotective effects of WJP-F80 against CCl4-induced injury of mice. Results showed that WJP-F80 was a linear 1,4-α-galacturonan with partially methyl-esterified at O-6 of GalpA and occasionally acetylation. The Mw of WJP-F80 was determined as 45.3 kDa, the polydispersity was calculated as 1.56, and the Rg was measured as 22.7 nm in 0.1 M NaNO3. The conformational analysis revealed that WJP-F80 exhibited as rigid stiff chain in low Mw range, while aggregation by self-assembly of HG chains lead to high Mw and random coil conformation. In vivo studies indicated that WJP-F80 can protect the livers of mice from acute injury induced via CCl4 by decreasing the serum biochemical markers of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) to normal levels. This work provides a theoretical basis for the value-added deep processing of winter jujube. Full article
(This article belongs to the Special Issue Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application)
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12 pages, 1931 KiB  
Article
Physical, Mechanical and Biological Properties of Phenolic Acid-Grafted Soluble Soybean Polysaccharide Films
by Mengyang Zhang, Chen Huang, Jing Xie, Zehuai Shao, Xiaohui Li, Xiaojun Bian, Bin Xue, Jianhong Gan and Tao Sun
Foods 2022, 11(22), 3747; https://doi.org/10.3390/foods11223747 - 21 Nov 2022
Cited by 4 | Viewed by 1605
Abstract
Three kinds of phenolic acid-grafted soluble soybean polysaccharide (SSPS) with similar grafting ratios were prepared, and their structure was characterized by FT-IR, UV-vis and 1 H NMR. The impact of phenolic acid on the antioxidant activity of SSPS was evaluated. Then, films were [...] Read more.
Three kinds of phenolic acid-grafted soluble soybean polysaccharide (SSPS) with similar grafting ratios were prepared, and their structure was characterized by FT-IR, UV-vis and 1 H NMR. The impact of phenolic acid on the antioxidant activity of SSPS was evaluated. Then, films were prepared by using phenolic acid-grafted SSPS. The physical, mechanical and biological performances of phenolic acid-grafted SSPS films were further investigated. The results indicated that an ester linkage was formed between the SSPS and phenolic acid. The grafting ratio of para-hydroxybenzoic acid, protocatechuic acid and gallic acid-grafted SSPS was 29.45, 31.76 and 30.74 mg/g, respectively. Phenolic acid endowed SSPS with improved antioxidant properties. Gallic acid (GA)-grafted SSPS possessed the best DPPH radical scavenging ability and reducing power, which may be related to the three phenolic hydroxyl groups in GA. Phenolic acid-grafted SSPS films showed increased moisture content and decreased water solubility compared to SSPS film. The phenolic acid-g-SSPS decreased the mechanical properties but enhanced the water vapor barrier property, and antioxidant and antibacterial properties of SSPS film. Meanwhile, the para-hydroxybenzoic acid-grafted SSPS film showed the lowest water vapor permeability (3.70 × 10−7 g mm/h cm2 Pa), and the GA-grafted SSPS film exhibited the best antioxidant and antibacterial activities. Full article
(This article belongs to the Special Issue Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application)
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14 pages, 3314 KiB  
Article
Pumpkin Skin Polysaccharide–Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish
by Shujun Dong, Bin Zhang, Yue Ma, Hong Chang, Zhenjia Zheng and Xiaoyan Zhao
Foods 2022, 11(17), 2610; https://doi.org/10.3390/foods11172610 - 28 Aug 2022
Cited by 8 | Viewed by 1846
Abstract
In this study, pumpkin (Cucurbita moschata) skin polysaccharide–zinc(II) (PSP−Zn) complex was successfully prepared. The structure and physicochemical properties of PSP and PSP−Zn were analyzed. The anti-inflammatory activity of PSP and PSP−Zn was investigated in zebrafish larvae induced by copper sulphate. PSP [...] Read more.
In this study, pumpkin (Cucurbita moschata) skin polysaccharide–zinc(II) (PSP−Zn) complex was successfully prepared. The structure and physicochemical properties of PSP and PSP−Zn were analyzed. The anti-inflammatory activity of PSP and PSP−Zn was investigated in zebrafish larvae induced by copper sulphate. PSP and PSP−Zn consisted of rhamnose, arabinose, galactose, glucose, and galacturonic acid. The molecular weight (Mw) of PSP and PSP−Zn were 3.034 × 106 and 3.222 × 106 Da, respectively. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) analysis results suggested that the chemical modification of zinc might occur through hydroxyl groups of PSP. The PSP−Zn complex had lamellar texture, smooth surface morphology, and larger particle size. X-ray Diffraction (XRD) analysis revealed that both PSP and PSP−Zn were semi-crystalline substances. PSP−Zn solution showed superior stability in a weak acid and alkaline environment, especially at pH = 6.0. Moreover, PSP and PSP−Zn showed a good inhibitory effect on inflammation cells in zebrafish. Real-time quantitative polymerase chain reaction (RT-PCR) result suggested that the anti-inflammatory mechanism of PSP and PSP−Zn were through downregulation of the expression of nitric oxide synthase 2b (nos2b), inducible nitric oxide synthase (iNOS), interleukin-6 (IL-6), and nuclear factor-kappa B2 (NF-κB2). The present study indicated that PSP−Zn is expected to be a safe and efficient novel zinc supplement with anti-inflammatory activity. Full article
(This article belongs to the Special Issue Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application)
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