Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders

Kang, Jingjing; Yin, Rong; Cao, Dongdong

doi:10.1002/jsfa.9328

Cited by 8 publications

(4 citation statements)

References 44 publications

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“…GC–MS was applied to determine the fatty acid composition of the mushroom oil and the procedures were performed according to Kang et al. ( 2019 ) with some modifications. In brief, a 20 mg oil sample and 3 mL sodium methoxide solution (0.5 M) were mixed together to enable saponification for 30 min at 70°C, and then, 1 mL boron trifluoride diethyl ether solution was added into the mixture for water bath heating at 80°C for 30 min, which enhanced the production of the fatty acid methyl ester.…”

Section: Methodsmentioning

confidence: 99%

Superior component compositions and antioxidant activity of Volvariella volvacea oil compared to those of Agrocybe cylindracea and two Lentinula edodes oils

Kang,

Yue,

Wei

et al. 2023

Food Science & Nutrition

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The biological activity of an oil not only depends on its fatty acid composition but also the lipid composition and trace components. In this paper, to select the optimal mushroom oil, the component compositions (fatty acids, lipids, polyphenols, flavones, tocopherols, and unsaponifiable matters) and antioxidant activities in vitro of four mushroom oils (Agrocybe cylindracea, two Lentinula edodes, and Volvariella volvacea) were investigated and compared. The results showed that the four tested oils had the same fatty acid composition in different amounts, but the lipid component, minor components, and free radical scavenging activity in the tested oils varied widely depending on the type of mushroom. Overall, Volvariella volvacea oil was considered superior to the other three tested oils, as it had the largest contents of polar lipids, diglycerides, polyunsaturated fatty acids (74.38%), unsaponifiable matter (319.09 mg/kg), total phenols (124.08 mg/100 g), tocopherols (139.86 mg/100 g), as well as the highest ABTS and FRAP values (349.45 and 3801.70 μmol Trolox/100 g). This finding suggests that Volvariella volvacea oil is a promising resource that should be further researched.

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Section: Methodsmentioning

confidence: 99%

Superior component compositions and antioxidant activity of Volvariella volvacea oil compared to those of Agrocybe cylindracea and two Lentinula edodes oils

Kang,

Yue,

Wei

et al. 2023

Food Science & Nutrition

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“…Hamaguchi et al 11,12) and Hayashi et al 13,14) reported that PE and sugar in SL react to form four pyridinium derivatives with browning and increased UV absorption at 350 nm, implying that this heat deterioration of SL is unavoidable because SL contains both oligosaccharides 15,16) and PE itself, and heating is essential during cooking.…”

Section: Heating Dspe With Calcium Stearatementioning

confidence: 99%

Clarification of the Mechanism of Inhibiting the Maillard Reaction between Phosphatidylethanolamine and Sugars by Adding Fatty Acid Calcium Salts

Fujimoto

Hayashi²,

Hamaguchi³

et al. 2023

J. Oleo Sci.

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IntroductionLecithin, discovered in 1847 by the French chemist T. N. Gobley, is a collective term for mixtures mainly composed of various phospholipids extracted from animals and plants. The word lecithin is derived from the Greek lekithos, which means egg yolk 1) . Nowadays, lecithin is widely used throughout the world as a natural emulsifier for foods, industrial products, cosmetics, pharmaceuticals, and so on. Although lecithin has extensive applications, heating it at a high temperature leads to a deterioration in quality with browning 2−8) . Therefore, while oils containing lecithin show extremely good function as mold release oil in cooking, their use is somewhat limited because heat deterioration of lecithin reduces the value of the product itself.It has been reported that four pyridinium derivatives with λ max ＝350 nm are generated when lecithin is heated (shown in Fig. 1) 9,10) . These four pyridinium derivatives are formed by the reaction of 1 mol of any sugar, except 2-deoxy sugar, with 2 mol of phosphatidylethanolamines (PE) with browning 11−14) . These reports imply that this

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“…Phytosterol glycosides (PGs) mainly containing acyl‐sterylglucosides (ASGs) and sterylglucosides (SGs), were reported to exist in soybean lecithin powder at ranges of 5% to 10%, but these PG abundant existence was in conflict with phospholipid function, as they showed different effects on vascular integrity, for example, PGs can act as a neurotoxin, a prostaglandin synthetase inhibitor and hemostatic agent by reducing vascular permeability, while lecithins enhanced ability, promotes prostaglandin synthesis, and improves cardiovascular disease via increasing vascular permeability . In addition to the earlier mentioned, PG in soybean lecithin powder can also alter phospholipid phase transition, induce infusion reaction and increase liposome fluidity, making it crucial to remove PG from soybean lecithin powder for high‐quality phospholipid.…”

Section: Introductionmentioning

confidence: 99%

“…As more and more adsorbents were used for adsorbing non‐ionic surfactants or SG removal from biodiesel, the question arises is there an adsorbent that could specifically adsorb PG from lecithin material? Studies on PG enrichment from lecithin material by silica‐gel adsorption aroused our team's attention. Based on principles of maximum comprehensive utilization of soybean lecithin resources, we discussed the feasibility of silica‐gel adsorption to maximize PG extraction at the lowest loss of phospholipids, so phospholipids recovery was also needed to be examined in addition to PG extraction efficiency (ASG and SG).…”

Section: Introductionmentioning

confidence: 99%

Evaluation system construction and factor impact analysis of silica‐gel adsorption to extract phytosterol glycosides from soybean lecithin powder

Kang

Che

et al. 2019

J Sci Food Agric

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BACKGROUND: Soybean lecithin powders are good sources of phytosterol glucosides (PGs) containing acyl-sterylglycosides (ASGs) and sterylglucosides (SGs), but PG extraction from soybean lecithin powder is difficult due to the solubilizing property of phospolipids. To comprehensively utilize soybean lecithin resources, an evaluation system construction and factor impact analysis of PG extraction by silica-gel adsorption was investigated in this article. RESULTS:With high-performance liquid chromatography (HPLC) as the main experimental analysis method, software such as SIMICA and SPSS were applied to construct an evaluation system of PG extraction. Different from scores plot in SIMICA for distinguishing samples in chloroform from others, the loading plot and binary variant correlation analysis of all indicators in PG extraction were brought to confirm four evaluation indicators containing PG purity, ASG recovery, SG recovery and phospholipid recovery. In the factor impact analysis, four times elution from silica-gel sediment was enough to achieve a PG product with least reagent waste, while SPW in petroleum ether at 50 mg mL −1 with 1:3 silica-gel dosage (lecithin/silica-gel, w/w) was then determined as the optimum of single factors. CONCLUSION: All studies in this article were of great significance, as they laid foundations for research of PG extraction procedure, as well as PG industrial production, facilitating the comprehensive utilization of lecithin resources.

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Molecular species determination of oligosaccharides and glycoconjugates in soybean lecithin powders

Abstract: The determination of molecular species of oligosaccharides and glycoconjugates provided a new direction for the exploration of novel functions and uses of soybean lecithin powder. © 2018 Society of Chemical Industry.

Cited by 8 publications

References 44 publications

Superior component compositions and antioxidant activity of Volvariella volvacea oil compared to those of Agrocybe cylindracea and two Lentinula edodes oils

Superior component compositions and antioxidant activity of Volvariella volvacea oil compared to those of Agrocybe cylindracea and two Lentinula edodes oils

Clarification of the Mechanism of Inhibiting the Maillard Reaction between Phosphatidylethanolamine and Sugars by Adding Fatty Acid Calcium Salts

Evaluation system construction and factor impact analysis of silica‐gel adsorption to extract phytosterol glycosides from soybean lecithin powder

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