Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing

Ahmadi, Shokouh; Yu, Chengxiao; Zaeim, Davood; Wu, Dongmei; Hu, Xinxin; Ye, Xingqian; Chen, Shiguo

doi:10.1016/j.foodhyd.2021.107477

Cited by 50 publications

(18 citation statements)

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“…Pancreatic lipase activity was significantly decreased, and lipase inhibitory activity was positively correlated with pectin viscosity and negatively correlated with the degree of pectin esterification following the high-pressure homogenization treatment of pectin. However, there was no significant correlation between lipase inhibitory activity and M W . In contrast to Ahmadi’s findings, the ultrasonic treatment of Ganoderma atrum polysaccharides revealed that the low M W polysaccharides exhibited higher hypolipidemic activity.…”

Section: Effect Of Structural Modifications On the Biological Activit...contrasting

confidence: 87%

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Chen,

Zhang,

Chen

2024

J. Agric. Food Chem.

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Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure–activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.

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Section: Effect Of Structural Modifications On the Biological Activit...contrasting

confidence: 87%

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Chen,

Zhang,

Chen

2024

J. Agric. Food Chem.

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“… a The yield of polysaccharides was calculated as weight (polysaccharide)/weight (goji leaf powder)*100%. b HG (%) = GalA (%) – Rha (%) c RG-I (%) = 2*Rha (%) + Gal (%) + Ara (%) …”

Section: Resultsmentioning

confidence: 99%

“…The molar mass was calculated with a dn/dc value of 0.1380 mL/g (a universal value for the carbohydrate polymer). 18,19 FT-IR Spectroscopy and NMR Analysis. About 1 mg of each sample was mixed with about 200 mg of potassium bromide, ground, and pressed into pellets.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves

Ahmadi

et al. 2022

J. Agric. Food Chem.

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Herein, the chelating agent-soluble fraction (CA), sodium carbonate-soluble fraction (SC), and sodium hydroxide-soluble fraction (SH) were sequentially extracted from the cell wall of goji berry (Lycium barbarum) leaves. Furthermore, SC was purified with Q-Sepharose fast flow resin to obtain the neutral sugar fraction (SC-I) and acid sugar fraction (SC-II). Physicochemical properties of polysaccharides were characterized by high-performance anion-exchange chromatography with pulsed amperometry detection, size exclusion chromatography–multi-angle laser light scattering, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and atomic force microscopy analysis. Additionally, the impact of polysaccharides on modulating human gut microbiota was investigated by in vitro fermentation. A high amount of galacturonic acid (GalA) in CA showed that it was an aggregation of linear homogalacturonan. SC was the main pectic polysaccharide fraction and rich in neutral sugars. SC-I was the neutral sugar fraction with an extremely high molecular weight (2.055 × 106 Da), while SC-II was the acid sugar fraction with a low molecular weight (1.766 × 105 Da). SH seemed like a mixture of pectin and hemicellulose. All the five polysaccharides significantly (P < 0.05) increased the abundance of Bacteroides, Bifidobacteria, and Lactobacilli. To the best of our knowledge, this is the first report on the structure and fermentation characteristics of goji berry leaf polysaccharides, which is meaningful to provide a structural basis for further bioactivity research.

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“…In particular, low-temperature alkaline extraction conditions have led to extensively branched rhamnogalacturonan I, whereas high-temperature acidic conditions provided homogalacturonan regions, and resulted in the removal of part of the side chain [ 140 ]. Ahmadi et al (2022) have also reported that the highest galacturonic acid contents were obtained by hot acid extraction [ 141 ]. A similar effect was reported on the stability of black goji berry anthocyanins, under variable pH conditions [ 57 ].…”

Section: Processing Of Goji Berriesmentioning

confidence: 99%

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing

Cited by 50 publications

References 65 publications

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

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