Search Results (69)

(1→3)-α-d-Glucan is an important component of the cell wall of most fungi. The polymer has many applications, including as a therapeutic agent in the prevention or treatment of various diseases, as well as a heavy metal sorbent and a component of new materials used in the plastics industry. The presence of (1→3)-α-d-glucan (water-insoluble, alkali-soluble polysaccharide) in the cell wall of Pleurotus djamor (pink oyster mushroom) was confirmed using specific fluorophore-labeled antibodies. Therefore, the water-insoluble fraction (WI-ASF) of P. djamor B123 fruiting bodies was isolated by alkaline extraction and used for further analyses. The structural features of the WI-ASF were determined by composition analysis, linkage analysis, Fourier transform infrared and Raman spectroscopy, ¹H and ¹³C nuclear magnetic resonance spectroscopy, scanning electron microscopy, as well as viscosity, specific rotation, and gel permeation chromatography. These studies revealed the presence of glucose units linked by α-glycosidic bonds and scanty amounts of mannose and xylose. Furthermore, methylation analysis of WI-ASF demonstrated that the (1→3)-linked glucopyranose (Glcp) is the primary moiety (86.4%) of the polymer, while the 3,4- and 3,6-substituted hexoses are the branching residues of the glucan. The results of chemical and spectroscopic investigations indicated that the analyzed WI-ASF is a (1→3)-linked α-d-glucan type with a molecular weight of 552 kDa. Full article

Unlike many biopolymers, α-1,3-glucan (α-1,3-GLU) is water-insoluble, making it a promising candidate for the production of moisture-resistant films with applications in biodegradable packaging, biomedicine, and cosmetics. This study aimed to characterize the structural, physicochemical (water affinity, optical, mechanical), and biodegradation properties of a film made from α-1,3-GLU extracted from Laetiporus sulphureus. The film was fabricated through alkaline dissolution, casting, drying, washing to remove residual NaOH, and re-plasticization with a glycerol solution. FTIR and Raman spectroscopy confirmed the polysaccharide nature of the film, with predominant α-glycosidic linkages. The film exhibited a semi-crystalline structure and high opacity due to surface roughness resulting from polymer coagulation. Owing to re-plasticization, the film showed a high moisture content (~47%), high water solubility (81.95% after 24 h), and weak mechanical properties (tensile strength = 1.28 MPa, elongation at break ≈ 10%). Its water vapor permeability (53.69 g mm m⁻² d⁻¹ kPa⁻¹) was comparable to other glycerol-plasticized polysaccharide films reported in the literature. The film supported the adhesion of soil microorganisms and target bacteria and was susceptible to degradation by Trichoderma harzianum and endo- and exo-α-1,3-glucanases, indicating its biodegradability. The limitations in its mechanical strength and excessive hydration indicate the need for improvements in the composition and methods of producing α-1,3-GLU films. Full article

Wolfiporia cocos (F. A. Wolf) Ryvarden and Gilb. is a widely used herb in China, belonging to the large fungi of the family Polyporaceae. P. cocos; it consists of a variety of biologically active ingredients such as polysaccharides, triterpenes, and sterols, and is considered a treasure in traditional Chinese medicine (TCM). Notably, P. cocos polysaccharides, as the most prominent constituent, are of interest for their superior anti-obesity, anti-tumor, anti-inflammatory, antioxidant, and immunomodulatory activities. P. cocos polysaccharides can be divided into water-soluble polysaccharides and water-insoluble polysaccharides, which may contribute to their diverse biological functions. Numerous scholars have focused on the extraction process, structural identification, and classical pharmacological pathways of P. cocos polysaccharides, but there are few systematic reviews on P. cocos polysaccharides regulating the gut microbiota. Natural products and their active ingredients are closely related to intestinal health, and further exploration of these mechanisms is warranted. This review summarizes the recent cases of P. cocos polysaccharides regulating the gut microbiota to promote health and discusses their relationship with bioactive functions. It aims to provide a basis for exploring the new mechanisms of P. cocos polysaccharides in promoting intestinal health and offers a new vision for the further development of functional products. Full article

Plum skin, a by-product of industrial plum juice production, is rich in phenolic bioactives, functional compounds, and dietary fibers. These compounds support health, while the fibers may also act as structuring agents in food processing. This study investigated the structuring properties of lyophilized plum skin (LPS) in functional plum spreads produced in laboratory (F-LS) and semi-industrial (F-IS) environments, compared to a control spread (CS). Textural and rheological properties were analyzed through penetration, spreadability, flow, and dynamic oscillatory tests. Total, soluble, and insoluble dietary fibers (TDF, SDF, and IDF) in LPS and plum purée (PP) were measured using the enzymatic gravimetric method, and pectic substances contents were quantified using the colorimetric carbazole method. Fourier transform infrared spectroscopy confirmed the presence of polysaccharides and pectins in LPS. LPS had higher TDF, SDF, and IDF compared to PP, with TDF in LPS at 38.98 ± 0.52 g/100 g d.m. and IDF as the predominant fraction. The pectin content in LPS was 0.73 ± 0.03 g/100 g d.m., and water retention capacity ranged from 3.63 to 3.86 g/g depending on temperature (room, 50, and 82 °C). Incorporating LPS into the F-IS spread significantly increased all textural and rheological parameters, with TDF three times higher (6.69 g/100 g) compared to CS. All samples exhibited viscoelastic gel-like behavior, and LPS was a statistically significant structuring agent in both functional spreads compared to CS. Full article

Cardiovascular risk is a clinical factor that represents the probability of developing cardiovascular diseases (CVDs). This risk is shaped by non-modifiable and modifiable factors, including dietary patterns, which are the main lifestyle factor influencing CVD. Dietary polysaccharides, integral to nutrition, have varying effects on cardiovascular health depending on their type and source. They include starches, non-starch polysaccharides, and prebiotic fibers, categorized further into soluble and insoluble fibers. Soluble fibers, found in oats, legumes, and fruits, dissolve in water, forming gels that help lower serum cholesterol and modulate blood glucose levels. Insoluble fibers, present in whole grains and vegetables, aid in bowel regularity. The cardiovascular benefits of polysaccharides are linked to their ability to bind bile acids, reducing cholesterol levels, and the production of short-chain fatty acids by gut microbiota, which have anti-inflammatory properties. However, not all polysaccharides are beneficial; refined starches can lead to adverse metabolic effects, and chitosan to mixed effects on gut microbiota. This review examines the dualistic nature of polysaccharides, highlighting their beneficial roles in reducing cardiovascular risk factors and the potential adverse effects of specific types. Full article

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct (“in the water”) and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables. Full article

Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of Auricularia auricula-judae (AA) and Ganoderma lucidum (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions. Results indicated a maximum insoluble association at pH 4 for both SPI-AAP and SPI-GLP complexes, with SPI-AAP complexes remaining soluble at pH 3, while SPI-GLP complexes exhibited insolubility. Heat treatment had a limited effect on electrostatically driven complexation but resulted in larger particles through a protein-denaturation-induced increase of hydrophobic interactions. In terms of emulsifying properties, individual GLPs demonstrated superior performance compared to individual AAPs. The GLPs engaged in competitive adsorption at the oil–water interface alongside SPI, resulting in larger emulsion droplet sizes compared to either component alone. The association of either AAPs or GLPs with SPI enhanced the emulsion stability against coalescence and Ostwald ripening. Commercial fungal polysaccharides demonstrate substantial potential for incorporation into manufactured food products, particularly in colloidal formulations. Full article

Liposomal drug delivery systems are successfully used in various fields of medicine for external and systemic applications. Marine organisms contain biologically active substances that have a unique structure and exhibit a wide range of biological activities. Polysaccharide of red seaweed (carrageenan (CRG)), and water-insoluble sea urchin pigment (echinochrome (Ech)) interact with each other and form a stable complex. We included the CRG/Ech complex in liposomes for better permeability into cells. In our research, tetramethylrhodamine isothiocyanate TRITC-labeled CRG was synthesized to study the interaction of the complex encapsulated in liposomes with human epidermal keratinocytes (HaCaTs) widely used to expose the skin to a variety of substances. Using confocal microscopy, we found that liposomes were able to penetrate HaCaT cells with maximum efficiency within 24 h, and pre-incubation of keratinocytes with liposomes resulted in the delivery of the CRG/Ech complex into the cytoplasm. We investigated the anti-inflammatory effects of liposomes, including the lysosomal regulation, increased intracellular ROS levels, and increased NO synthesis in lipopolysaccharide (LPS)- or Escherichia coli (E. coli)-induced inflamed skin cells. Liposomes containing the CRG/Ech complex significantly reduced lysosomal activity by 26% in LPS-treated keratinocytes and decreased ROS levels in cells by 23% after LPS exposure. It was found that liposomes with the complex improved the migration of HaCaT keratinocytes incubated with high-dose LPS by 47%. The results of the work, taking into account the good permeability of liposomes into keratinocytes, as well as the anti-inflammatory effect on cells treated with LPS or E. coli, show the prospects of using liposomes containing the CRG/Ech complex as an anti-inflammatory agent in the fight against skin infections. Full article

Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated. The formation of soluble peptide nanoparticles (<200 nm) was observed after ultrasound due to the reassembly of ISPA through the disruption of non-covalent intermolecular interactions. A gradual reduction in bitter taste was observed with increasing ultrasonic time. Moreover, spray-drying encapsulation with STE could effectively improve the flowability and wettability of the microcapsule powder owing to the rapid migration of surface-active STE to the atomized droplet surface, as evidenced by the lower angle of repose and wettability time. Peptide microcapsules with STE (spherical particles with smooth surfaces) exhibited lower density and reduced bitterness because STE (0–0.1%, w/w) exhibited an excellent bitter-masking effect. With high STE concentrations (>0.5%, w/w), microcapsules exhibited a higher bitter taste than unencapsulated peptides due to the increased surface distribution of STE on the microcapsules. These results provide an effective technique to improve the physicochemical properties of ISPA. Full article

The ultrasound-assisted extraction conditions of Thesium chinense Turcz. crude polysaccharide (TTP) were optimized, and a TTP sample with a yield of 11.9% was obtained. TTP demonstrated the ability to stabilize high-internal-phase oil-in-water emulsions with an oil phase volume reaching up to 80%. Additionally, the emulsions stabilized by TTP were examined across different pH levels, ionic strengths, and temperatures. The results indicated that the emulsions stabilized by TTP exhibited stability over a wide pH range of 1–11. The emulsion remained stable under ionic strengths of 0–500 mM and temperatures of 4–55 °C. The microstructure of the emulsions was observed using confocal laser scanning microscopy, and the stabilization mechanism of the emulsion was hypothesized. Soluble polysaccharides formed a network structure in the continuous phase, and the insoluble polysaccharides dispersed in the continuous phase, acting as a bridge structure, which worked together to prevent oil droplet aggregation. This research was significant for developing a new food-grade emulsifier with a wide pH range of applicability. Full article

Water recycling and reuse are cornerstones of water management, which can be compromised by the presence of pollutants. Among these, pharmaceuticals can overcome standard water treatments and require sophisticated approaches to remove them. Sorption is an economically viable alternative limited by the need for sorbents with a sorption coefficient (Kd) higher than 500 L/kg. The cross-linking of dextrin (Dx) with divinyl sulfone (DVS) in the presence of 1 mmol or 5 mmol of ibuprofen (IBU) yields the insoluble polymers pDx1 and pDx5 with improved affinity for IBU and high selectivity towards erythromycin (ERY) and ERY Kd higher than 4 × 10³ L/kg, when tested against a cocktail of six drugs. Characterization of the polymers shows that both pDx1 and pDx5 have similar properties, fast sorption kinetics, and ERY Kd of 13.3 × 10³ for pDx1 and 6.4 × 10³ for pDx5, representing 26.6 and 12.0 times the 500 L/kg threshold. The fact that new affinities and improvements in Kd can be achieved by cross-linking Dx in the presence of other molecules that promote pre-organization expands the applications of DVS cross-linked polysaccharides as sustainable, scalable, and environmentally friendly sorbents with a potential application in wastewater treatment plants (WTPs). Full article

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production. Full article

Underutilized dates are considered as a socioeconomically important fruit for local and global communities, such as Degla-Beida, a common date fruit variety. The aim of this research was to elucidate, for the first time, the efficiency of UV-C light treatment (over different irradiation durations 5, 10, 20, and 40 min) in the enhancement of soluble carbohydrates and phenolic compounds, and to evaluate its effect on the antioxidant capacity. Furthermore, the content of dietary fiber was analyzed: insoluble dietary fiber (11.89 g/100 g); soluble dietary fiber (5.15 g/100 g); and total dietary fiber (17.06 g/100 g). The techno-functional properties were also determined: swelling capacity (3.94 mL/g); oil holding capacity (7.38 g/g); water holding capacity (9.30 g/g); and bulk density (1.81 g/mL). All were carried out to study the potential of exploiting this underutilized fruit for other applications as for feed or food. The results suggest that UV-C technology changes minimally the total water-soluble carbohydrate content; however, this preservation technology can affect the availability of different soluble carbohydrates depending on the irradiation time (IT), increasing the high molecular weight polysaccharides with IT up to 20 min, and some oligosaccharides with IT up to 5 min. The polyphenolic content determined by HPLC-QTOF was increased when the samples were submitted to UV-C reaching the maximum at 20 min (111.62 mg/100 g) and then to decrease in those submitted to IT of 40 min (12.05 mg/100 g). Regarding antioxidant capacity in the UV-C treated samples, FRAP decreased and EC50 on DPPH increased when IT was increased, while ORAC was hardly maintained. In addition, considering UV-C radiation associated with preservation and the studied date fruit as a rich source of dietary fiber with adequate techno-functional properties, this study presents valuable information for its potential use as a new food ingredient. Full article

To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (w/v) and had higher storage stability: The D_4,3 increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (w/v), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides. Full article

Opuntia ficus-indica (L.) Miller is a plant belonging to the Cactaceae family adapted to live in environments characterized by long periods of drought and arid or desert climates. This plant is characterized by an aerial part composed of structures transformed by branches, called “cladodes”, which are essential to reduce excessive perspiration of water and appear covered with thorns. The composition of the cladodes includes water, polysaccharides, fiber, proteins, vitamins, fatty acids, sterols, polyphenols, and minerals. The main purposes of this scientific work are (a) to compare the insoluble fiber (IF) extracted from the cladodes of O. ficus-indica belonging to the same plant but collected in different seasonal periods (winter and summer) and develop new extraction protocols that are able to improve the yield obtained and (b) evaluate the antioxidant potential of the fiber and study possible variations as a result of the extraction protocol chosen. The first objective was achieved (1) by measuring the amount of IF extracted from cladodes harvested in winter and summer (CW and CS, respectively) and (2) by modifying three variables involved in the fiber extraction protocol. To achieve the second objective, the following experiments were carried out: (1) measurement of the antioxidant potential of IF in CW and CS; (2) measurement of cellular reactive oxygen species; (3) measurement of the activity of some antioxidant enzymes; and (4) comparison of the polyphenol content in CW and CS. In conclusion, the results obtained showed that the IF extraction process can be improved, achieving a uniform yield regardless of seasonality; the antioxidant effect may vary depending on the extraction protocol. Full article