Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body

Yang, Zhengbin; Zeng, Yongde; Hu, Yuedan; Zhou, Tingting; Li, Jiamin; He, Lili; Zhang, Wei; Zeng, Xuefeng; Jin, Fan

doi:10.1016/j.fochx.2023.100570

Cited by 9 publications

(5 citation statements)

References 58 publications

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“…43 The microscopic morphology of ATP-1-1 at magnifications of 200× and 10 000× was shown in Figure 3G and H. ATP-1-1 was irregularly blocky with obvious folds at the edges and a sparse surface, indicating that there was a certain degree of interaction between the molecules of polysaccharides. 44 Consistently, Sun et al reported that a neutral polysaccharide from Passiflora edulis peel (WPEP-F1) showed similar blocky microstructure. 45 All in all, ATP-1-1 was a neutral polysaccharide with abundant monosaccharides and high-molecular weight, a triple-helical conformation, good thermal stability, and blocky and sparse microscopic morphology.…”

Section: Characterization Of Atp-1-1mentioning

confidence: 75%

Purification, Characterization, and Anticomplementary Activity of Polysaccharides From the Fruits of Amomum tsaoko Crevost & Lemarié

Jin

Zong

et al. 2023

Natural Product Communications

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The resin purification condition of polysaccharides from Amomum tsaoko Crevost et Lemarie (ATPs) was optimized using response surface method (RSM) and analytic hierarchy process (AHP): elution volume of 2 BV, flow rate of 2 BV/h, sample concentration of 2 mg/mL, sample volume of 0.4 BV, the comprehensive score of actual purification effect was 73.45 ± 0.32% (n = 3). Then, a homogenous polysaccharide (ATP-1-1) was isolated by DEAE-52 cellulose and Sephadex G-200 column. The structure of ATP-1-1 was characterized by the Fourier transform infrared spectroscopy, high-performance liquid chromatography, high-performance gel permeation chromatography, Congo red test, scanning electron microscopy, and thermogravimetric analysis, which showed that ATP-1-1 was composed of mannose, rhamnose, glucose, galactose, and arabinose in a molar ratio of 1.3:1.0:6.2:4.8:1.1 with molecular weight of 845.21 kDa, and had a triple-helix conformation, blocky microstructure, and good thermal stability. The evaluation of anti-complementary activity showed that ATP-1-1 possessed stronger anticomplementary activity than positive drug, significantly inhibited complement activation through both classical (CH50 = 6.28 ± 0.23 μg/mL) and alternative pathways (AP50 = 45.33 ± 0.16 μg/mL), and interacted with C2, C4, and factor B components in the activation cascade of the complement system.

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Section: Characterization Of Atp-1-1mentioning

confidence: 75%

Purification, Characterization, and Anticomplementary Activity of Polysaccharides From the Fruits of Amomum tsaoko Crevost & Lemarié

Jin

Zong

et al. 2023

Natural Product Communications

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“…This strengthened the intermolecular force between polysaccharide and proteins. The absorption peak near 2937 cm −1 was caused by the glycan chain C—H bond stretching vibration, while that near 1642 cm −1 belonged to a C O characteristic absorption peak, that near 1453 cm −1 was a -CH2 deformation absorption vibration peak, and that near 1109 cm −1 was attributed to glycosidic bond C-O-C stretching vibration ( Yang et al, 2023 ). Pai Peng et al ( Peng et al, 2022b ) investigated the dynamic interactions between proteins and carbohydrates, finding that the introduction of glycosidic and hydrogen bonds made the complex structures of proteins and carbohydrates more stable.…”

Section: Resultsmentioning

confidence: 99%

“…The main components of CV-SPPW were tested as follows. Total polysaccharides, and reducing sugars were examined with reference to the method of Yang Zhengbin et al ( Yang et al, 2023 ). The soluble protein concentration was determined with the Coomassie brilliant blue method (SN/T 3926–2014).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water

Li,

Zhou,

Yang

et al. 2024

Food Chemistry: X

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“…Free radicals are a class of active chemical substances that can destroy various biological macromolecules such as DNA, proteins, and lipids in the body [ 26 ]. Figure 3 shows the comparison of hydroxyl radical scavenging ability of Tremella fuciformis polysaccharide and three proteins under different ratios, time, temperature, and pH conditions.…”

Section: Results and Analysismentioning

confidence: 99%

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Zhao

Wang

Liu

et al. 2023

Foods

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In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein–polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

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Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body

Cited by 9 publications

References 58 publications

Purification, Characterization, and Anticomplementary Activity of Polysaccharides From the Fruits of Amomum tsaoko Crevost & Lemarié

Purification, Characterization, and Anticomplementary Activity of Polysaccharides From the Fruits of Amomum tsaoko Crevost & Lemarié

Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

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