Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

Ma, Fuqiu; Zhang, Yun; Wen, Yurong; Yao, Yanna; Zhu, Jing; Xiu-hua, Liu; Bell, Alan; Tikkanen-Kaukanen, Carina

doi:10.1016/j.foodchem.2016.11.073

Cited by 29 publications

(12 citation statements)

References 30 publications

(18 reference statements)

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“…The particle sizes of both AOP and F-AOP solutions were concentration-dependently increased. The droplet sizes of polysaccharide solutions generally increased with the increased concentrations . Here, the average particle size of F-AOP solution at 20 mg/mL were comparable to that of AOP solution at 5 mg/mL, indicating a considerable and significant difference in Zp values between F-AOP and AOP.…”

Section: Results and Discussionmentioning

confidence: 74%

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Fan

Huang

et al. 2018

J. Agric. Food Chem.

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Lactic acid fermentation represents a novel method to produce bioactive functional ingredients, including polysaccharides. In this work, a selected lactic acid bacteria strain NCU116 was used to ferment Asparagus off icinalis (asparagus) pulps. Two polysaccharides were subsequently separated from both unprocessed and fermented asparagus pulps, namely, asparagus polysaccharide (AOP) and fermented-AOP (F-AOP). The physicochemical and bioactive properties of AOP and F-AOP were characterized and investigated. High-performance anion-exchange chromatography showed that fermentation increased the proportions of rhamnose, galacturonic acid, and glucuronic acid in polysaccharides by 46.70, 114.09, and 12.75‰, respectively. High-performance size-exclusion chromatography revealed that fermentation decreased the average molecular weight from 181.3 kDa (AOP) to 152.8 kDa (F-AOP). Moreover, the fermentation reduced the particle size and changed the rheology property. In vitro, F-AOP displayed superior free radical scavenging properties compared to AOP, using 2,2-diphenyl-1-picryhydrazyl, hydroxyl, and superoxide anion radical scavenging assays. In vivo, F-AOP administration dose-dependently promoted a gradual shift from Th17-dominant acute inflammatory response (IL-17 and RORγt) to Th1-dominant defensive immune response (IFN-γ and T-bet). These results indicated that the Lactobacillus plantarum NCU116 fermentation was practical and useful to obtain promising bioactive polysaccharides.

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Section: Results and Discussionmentioning

confidence: 74%

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Fan

Huang

et al. 2018

J. Agric. Food Chem.

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“…In addition, subsequent reports indicated that DOP had a modulating effect on the improvement in glucose metabolism and insulin sensitivity in rats receiving a high-fructose diet by reducing inflammatory protein products (including levels of IL-1β, TNF-α) and increasing the levels of antioxidant enzyme (SOD) activity [ 23 , 24 , 25 ]. Moreover, DOP was also expected to serve as a natural thickener and emulsifier in the food industry due to its good “gel-like” behavior and emulsification properties [ 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

A Dioscorea opposita Thunb Polysaccharide-Based Dual-Responsive Hydrogel for Insulin Controlled Release

Liu

Wang

Zhou

et al. 2022

IJMS

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A novel hydrogel (DOP/PEI-PBA) based on the “three-component” reaction of 2-formylphenylboric acid (2-FPBA), the primary amine group of polyethyleneimine (PEI) and the cis-o-dihydroxy groups of Dioscorea opposita Thunb polysaccharide (DOP) was designed in this work. The hydrogel can be easily prepared by simply mixing the three reactants at room temperature. The hydrogel had dual responsiveness to glucose and pH, and can realize the controllable release of insulin. Moreover, the hydrogel combining insulin and DOP can inhibit the reactive oxygen species (ROS) level and malondialdehyde (MDA) content, and promote glucose consumption as well as the level of superoxide dismutase (SOD), in high-glucose-induced injury in HL-7702 cells, which reflects the synergistic effect of insulin and DOP to protect hepatocytes from oxidative stress at the same time. Further in vitro cytotoxicity studies showed that the hydrogel had good biocompatibility and no obvious toxicity to cells. These indicate that the prepared hydrogel (DOP/PEI-PBA) can be expected to be applied in the clinical treatment of insulin deficiency in diabetes.

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“…Traditional Chinese medicine believes it has multiple nutritional and medicinal values such as nourishing liquid and lung, reinforcing the kidney, controlling nocturnal emissions and invigorating QI and YIN [2,3]. Yam polysaccharides are considered to be the main active components, including homopolysaccharides, heteropolysaccharides and glycoproteins, and its molecular weight ranges from thousands to tens of millions [4]. Existing studies have shown that yam polysaccharides possess a variety of biological activities, including anti-oxidation [5], immunomodulation [6,7], hypoglycemia [8] and regulating the intestinal flora [9,10].…”

Section: Introductionmentioning

confidence: 99%

Structure Characterization of Polysaccharide from Chinese Yam (Dioscorea opposite Thunb.) and Its Growth-Promoting Effects on Streptococcus thermophilus

Ouyang

Feng

et al. 2021

Foods

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To clarify the mechanisms underlying the growth-promoting effects of yam polysaccharide on Streptococcus thermophilus (S. thermophilus), the yam polysaccharide was extracted using a deep eutectic solvents (DESs) method and separated into four fractions by DEAE-cellulose 52. These fractions were used as the alternative carbon source to substitute lactose to compare their growth-promoting effects on S. thermophilus. Furthermore, their molecular weight, monosaccharide and functional groups’ composition, microscopic forms and other basic structure characterizations were analyzed. The results showed that all the fractions could significantly promote S. thermophilus growth, and fractions exhibited significantly different growth-promoting effects, whose viable count increased by 6.14, 6.03, 11.48 and 11.29%, respectively, relative to those in the M17 broth medium. Structure-activity relationship analysis revealed that the high growth-promoting activity of yam polysaccharide might be more dependent on the higher molecular weight, the higher galacturonic acid content and its complex spatial configuration, and the existence of β-glycosides would make the yam polysaccharide have a better growth-promoting effect on S. thermophilus.

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Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

Cited by 29 publications

References 30 publications

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

A Dioscorea opposita Thunb Polysaccharide-Based Dual-Responsive Hydrogel for Insulin Controlled Release

Structure Characterization of Polysaccharide from Chinese Yam (Dioscorea opposite Thunb.) and Its Growth-Promoting Effects on Streptococcus thermophilus

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