Comparisons of Functional Properties of Polysaccharides from Nostoc flagelliforme under Three Culture Conditions

Shen, Shi-gang; Lin, Ya-Hui; Zhao, Dongxue; Wu, Yi-Kai; Yan, Rong-rong; Zhao, Huabing; Tan, Zhi-Jie; Jia, Shiru; Han, Peipei

doi:10.3390/polym11020263

Cited by 28 publications

(21 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Much work has been done on Nostoc flagelliforme [11,61,63,[79][80][81][82][83][84]. This strain is an edible terrestrial cyanobacterium that is used as food in China for more than 2000 years.…”

Section: Process Conditionsmentioning

confidence: 99%

Exopolysaccharides from Cyanobacteria: Strategies for Bioprocess Development

et al. 2020

View full text Add to dashboard Cite

Cyanobacteria have the potential to become an industrially sustainable source of functional biopolymers. Their exopolysaccharides (EPS) harbor chemical complexity, which predicts bioactive potential. Although some are reported to excrete conspicuous amounts of polysaccharides, others are still to be discovered. The production of this strain-specific trait can promote carbon neutrality while its intrinsic location can potentially reduce downstream processing costs. To develop an EPS cyanobacterial bioprocess (Cyano-EPS) three steps were explored: the selection of the cyanobacterial host; optimization of production parameters; downstream processing. Studying the production parameters allow us to understand and optimize their response in terms of growth and EPS production though many times it was found divergent. Although the extraction of EPS can be achieved with a certain degree of simplicity, the purification and isolation steps demand experience. In this review, we gathered relevant research on EPS with a focus on bioprocess development. Challenges and strategies to overcome possible drawbacks are highlighted.

show abstract

Section: Process Conditionsmentioning

confidence: 99%

Exopolysaccharides from Cyanobacteria: Strategies for Bioprocess Development

et al. 2020

View full text Add to dashboard Cite

show abstract

“…As it can be seen, for the WHC the value determined for was of ∼7.92 g water/g PLP1, while OHC value was of ∼3.57 g oil/g PLP1. The WHC value was signi cantly lower than those of polysaccharides from Nostoc agelliforme (27.82 g/g) 20 , Gigartina pistillata (10.22 g/g) 21 , higher than that from watermelon rinds (2 g/g) 22 . Similar value of WHC was observed with polysaccharide from potato (8 g/g) 23 .…”

Section: Discussionmentioning

confidence: 70%

“…Functional properties 3.1.1. WHC, OHC and solubility WHC and OHC are among the most popular functional properties in food processing, which are closely related to texture through the interactions between components, including water and oil 20 . Functional characteristic of PLP1 are presented in table.…”

Section: Discussionmentioning

confidence: 99%

“…Our results were in line with earlier reports of polysaccharides extracted from Trigonella foenum-graecum 31 . According to Shen et al 20 , the foam capacity and stability of N. agelliforme is related to the molecular weigh, to the concentration and source of polysaccharides. The important FC and FS of PLP1 may be associated with their ability to increase the viscosity of the aqueous phase and to create a network that stabilizes the interfacial lm.…”

Section: Fc and Fs Of Plp1mentioning

confidence: 99%

See 1 more Smart Citation

New Water Soluble Polysaccharide From Periploca Laevigata: Functional Characterization and Evaluation of Multi-biological Activities.

Bkhairia

Krayem

Dhibi

et al. 2021

Preprint

View full text Add to dashboard Cite

The water-soluble polysaccharide was isolated from Periploca laevigata root barks and purified. The structurale, surface, functional properties, and biological activities of P. laevigata polysaccharide (PLP1) were investigated. Scanning electron microscopy (SEM), X-ray diffraction crystallography (XRD), were used for structurale characterization of PLP1. SEM analysis suggested that the polysaccharide had irregular particle size with a large number of cavities, mostly seen as aggregates, and fibrous in nature. The samples had peaks at approximately 22°, and 38° 2θ degrees in the XRD pattern, which indicated both crystalline and amorphous structure. Functional properties of PLP1 were investigated based on water and oil holding capacity, solubility, emulsification activity, and foaming ability. Interestingly, PLP1 exhibited, a noticeable ability to emulsify corn and olive oil. Experimental analysis indicated that PLP1 able to decrease surface tension of water of 67.5 mN/m to 43.7 mN/m. On other trend, bioactivities evidenced that PLP1 is a potent protease and lipase inhibitor. The cell viability proved the cytoprotective effect of PLP1 on cell treated with hydrogen peroxide H2O2, suppressing apoptosis and ameliorating oxidative lesions. The experimental data and multi functionality provides enough evidence and open many new possibilities for biomedicine and food applications.

show abstract

“…[14]. It was reported that WHC could be attributed to pore size, polysaccharide source and the capillarity of the molecule conformational structure [26].…”

Section: Thermo-gravimetry Analysismentioning

confidence: 99%

Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

Slima¹,

Ktari²,

Trabelsi³

et al. 2021

Preprint

View full text Add to dashboard Cite

A novel heteropolysaccharide, named Cress Water Soluble Polysaccharide (CWSP) was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml was equivalent to 116.34 µg acsorbic acid and 62.57%, respectively. CWSP were thermally stable and presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. CWSP was used for the production of cakes. The formulations samples were prepared with different levels of CWSP (0.1; 0.3 and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP proved to be a new alternative for improving the quality attributes and showed potent antioxidant activities on the shelf life during the storage of bakery foods.

show abstract

Comparisons of Functional Properties of Polysaccharides from Nostoc flagelliforme under Three Culture Conditions

Cited by 28 publications

References 44 publications

Exopolysaccharides from Cyanobacteria: Strategies for Bioprocess Development

Exopolysaccharides from Cyanobacteria: Strategies for Bioprocess Development

New Water Soluble Polysaccharide From Periploca Laevigata: Functional Characterization and Evaluation of Multi-biological Activities.

Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

Contact Info

Product

Resources

About