Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide

Yun, Liyuan; Li, Dezhi; Lü, Yang

doi:10.1016/j.ijbiomac.2018.11.111

Cited by 46 publications

(16 citation statements)

References 36 publications

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“…These results above might be attribute to the increased driving force of mass transfer with the increase of liquid-material ratio, which was beneficial to the desorption of WLP from the cells (Yang et al, 2017). Nevertheless, potentially on account of the oversaturation of WLP in water, the productive rate inclined to decline as the liquid-material ratio continued to rised, which is consistent with the previous report by (Yun et al, 2019).…”

Section: Effect Of Liquid-materials Ratio On Extraction Yieldsupporting

confidence: 90%

“…Sevage method was used to remove the free proteins in concentrated solutions. Ethanol was added to a final concentration of 95% (v/v) and kept at 4°C for 12 h. The precipitate was obtained by centrifugation (4000 r/min, 10 min) and then lyophilized to obtain WLP (Yun et al, 2019). The polysaccharide content was measured using the phenolsulfuric method.…”

Section: Single-factor Experimental Design Of Polysaccharide Extractionmentioning

confidence: 99%

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Optimization for the Extraction of Polysaccharide from Walnut (Juglans regia L.) Leaves: Antioxidant Activities in Vitro

Yang¹,

Xiao²,

Yu³

et al. 2019

American Journal of Biochemistry and Biotechnology

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Cellulase-assisted extraction of Walnut Leaf Polysaccharide (WLP) was studied. Single factor test and response surface design were employed to optimize the technological conditions. The consequences indicated that the highest WLP yield of 5.21% was achieved with raw material ratio of 50 mL/g, cellulase dose of 41488.52 U/g, enzymolysis pH of 5.88, enzymolysis time of 29.74 min and enzymolysis temperature of 52.07°C. Moreover, in vitro antioxidant assays revealed that WLP has significant eliminating capability against 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and hydroxyl free radicals in a dose-dependent manner and exhibited a strong reducing power. These results suggest that WLP could be developed as a promising natural antioxidant agent in the pharmaceutical and functional food industries.

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Section: Effect Of Liquid-materials Ratio On Extraction Yieldsupporting

confidence: 90%

Section: Single-factor Experimental Design Of Polysaccharide Extractionmentioning

confidence: 99%

Optimization for the Extraction of Polysaccharide from Walnut (Juglans regia L.) Leaves: Antioxidant Activities in Vitro

Yang¹,

Xiao²,

Yu³

et al. 2019

American Journal of Biochemistry and Biotechnology

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“…The influence of the defatting process on the ability of digestion by enzymes of the gastrointestinal tract "in vitro" of wheat germ meal proteins has been investigated. The rate of protein digestion in the gastrointestinal tract by proteolytic enzymes is one of the important indicators; therefore, the results of protein digestion in "in vitro" conditions can be used to predict the degree of their utilization by the body [19,20].…”

Section: No 4 (75) 2021 Sciencerise Issn 2313-8416mentioning

confidence: 99%

Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

Pyvovarov

Черемська

Колеснікова

et al. 2021

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Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio of individual fatty acids. Main scientific results: in order to use wheat germ meal as the main raw material, together with wheat germ in the production of dietetic hardtacks, their amino acid composition, biological value and balance of essential amino acids were studied in comparison with the FAO/WHO standard. The mineral, vitamin and fatty acid composition of the germ and meal of wheat germ has been determined. The results obtained were used in the development of the recipe composition and the technological process for the production of dietetic hardtacks. The results obtained (calculation of the balance according to the "tryptophan" and "threonine" indices) confirm that wheat germ meal is a valuable raw material that can be used in technologies for the production of high-protein food products. The moisture-absorbing capacity of wheat germ and meal was studied in order to determine their ability to form dough. It has been established that the best performance is characterized by a mixture of wheat germ meal and wheat germ in a ratio of 80:20. The ability of digestion by enzymes of the gastrointestinal tract "in vitro" of wheat germ meal proteins has been investigated, which determines the biological value of food products and makes it possible to predict the degree of their utilization by the body. The field of practical use of the research results: production of dietetic hardtacks in restaurant enterprises, in specialized confectionery shops, as well as within the boundaries of food production An innovative technological product: the possibility of using valuable secondary raw materials in food production technology – wheat germ and meal, which is a source of high-quality protein, vitamins and minerals. This will make it possible to adjust the nutritional and biological value of flour confectionery products, as well as improve the nutritional structure of consumers of these products. Scope of application of an innovative technological product: dietetic hardtacks

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“…Microwave radiation could also destroy structures of polysaccharides and decrease the activity of polysaccharides, which makes it difficult to achieve large-scale industrial applications (Singh et al 2012;Zhou et al 2013). Hot water extraction could retain polysaccharides in plants to a great extent, and experimental operation is simple and safe, which provides clarity on the effects of relevant factors on the extraction of plant polysaccharides (Liu et al 2016;Yun et al 2019). In the present study,…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction of Chaenomeles lagenaria polysaccharide and its antibacterial activity

Yahua

Yin

et al. 2020

BioRes

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A water-soluble polysaccharide from Chaenomeles lagenaria (CLWSP-1) was purified and structurally identified. Then, response surface methodology (RSM) was performed to optimize the hot water extraction (HWE) of CLWSP-1. In addition, the antibacterial activity of CLWSP-1 was also evaluated. The results indicated that the polysaccharide CLWSP-1 mainly contained galacturonic acid, arabinose, and galactose, and its molecular weight was 1.23 × 102 kDa. The optimal HWE for extraction of CLWSP-1 was a ratio of water to solid of 48.9 mL/g, temperature of 91 °C, and an extraction time of 114 min; an ethanol concentration of 81% and a 1.24% concentration of CLWSP-1 were achieved. Moreover, the obtained CLWSP-1 had strong antibacterial activity when exposed to Escherichia coli and Staphylococcus aureus, suggesting that CLWSP-1 may potentially contribute to the development of a natural preservative in the food industry.

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Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide

Cited by 46 publications

References 36 publications

Optimization for the Extraction of Polysaccharide from Walnut (Juglans regia L.) Leaves: Antioxidant Activities in Vitro

Optimization for the Extraction of Polysaccharide from Walnut (Juglans regia L.) Leaves: Antioxidant Activities in Vitro

Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

Optimization of extraction of Chaenomeles lagenaria polysaccharide and its antibacterial activity

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