Structural characterization and antioxidant activities of the degradation products from Porphyra haitanensis polysaccharides

Gong, Guiping; Zhao, Jixiang; Wang, Chengjian; Wei, Ming; Dang, Tiantian; Deng, Yangni; Sun, Junming; Song, Shuang; Huang, Linjuan; Wang, Zhongfu

doi:10.1016/j.procbio.2018.05.022

Cited by 65 publications

(42 citation statements)

References 23 publications

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“…The result of monosaccharide composition determination indicated that galactose was predominant in both CPH and DCPH (Table 3). This result agrees with those in previous reports (Gong et al, 2018; Shi et al, 2015).…”

Section: Resultssupporting

confidence: 94%

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Improved antioxidant and immunomodulatory activities of enzymatically degraded Porphyra haitanensis polysaccharides

Huo

Fan

et al. 2020

J Food Biochem

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Porphyra haitanensis polysaccharide (CPH) was degraded by pectinase to improve its biological activities. Box–Behnken response surface design was used to optimize the hydrolysis conditions. The molecular weight of CPH and the degraded P. haitanensis polysaccharide (DCPH) were measured to be 524 and 217 kDa, respectively. GC–MS spectrometry results showed that CPH and DCPH were mainly composed of galactose. In vitro antioxidant assays indicated that DCPH possessed improved radical scavenging activity and ferric iron reducing power when compared to those of CPH. In H2O2‐treated RAW264.7 cells, DCPH was also found to be more effective in reducing the generation of malondialdehyde and reactive oxygen species than CPH. The immunomodulatory assays demonstrated that DCPH possessed superior activities in enhancing the proliferation, phagocytosis, and NO secretion in a RAW264.7 macrophage cell model to those of CPH. Practical applications Polysaccharide is the most abundant bioactive component of an edible red algae Porphyra haitanensis. However, the use of CPH is limited due to its relatively low biological activities. Thus, in order to fully utilize P. haitanensis, it is necessary to enhance the biological activities of CPH for its practical use. An efficient and practical method to enhance the bioactivities of P. haitanensis polysaccharide has been developed in the present work. The DCPH prepared in this work could have potential applications in food and medicinal areas.

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Section: Resultssupporting

confidence: 94%

“…The signals at about 1,152 and 1,075 cm −1 are characteristic absorption peaks of pyranose carbohydrates. The weak absorption at about 930 cm −1 is attributed to 3,6‐anhydrogalactose (Gong et al, 2018; Mao et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Improved antioxidant and immunomodulatory activities of enzymatically degraded Porphyra haitanensis polysaccharides

Huo

Fan

et al. 2020

J Food Biochem

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“…Anti-cancer polysaccharides (dietary fiber, porphyran), phospholipids, sterol, peptide [17,[46][47][48][49][50][51][52][53][54] Prevention of cardiovascular disease (e.g., hypertension, atherosclerosis, ischemia) betaine, dietary fiber, taurine, porphyran [17,[55][56][57][58][59][60][61] Antioxidant effect (e.g., Anti-ageing) porphyran, glycoprotein, polyphenols, tocopherols, peptide [62][63][64][65][66][67] Anti-inflammatory effect and immunomodulation glycoprotein, porphyran [64,[68][69][70][71][72][73] Alcohol metabolism glycoprotein [74,75] Prevention of nervous diseases (e.g., Alzheimer's diseases, methylmalonic acidemias) taurine, porphyran [38,76,77] Prevention of bone disease (e.g., osteoporosis, rheumatoid arthritis) porphyran, glycoprotein [64,78] Anti-diabetes mellitus phenolic compounds (carotenoids, anthocyanins), polysaccharides (porphyran), peptide [79][80][81][82] Porphyran is the distinctive dietary fiber found in laver, and its health effects were intensively studied to determine the nutritional/functional quality of ...…”

Section: Health Functionality Major Components Linked To Health Functmentioning

confidence: 99%

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Cho

Rhee

2019

Marine Drugs

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The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B 12 , taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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“…Crude fat content was determined using the Soxhlet method, and petroleum ether was used as the solvent (Borines et al, 2013). Crude polysaccharides were determined according to the method described by Gong et al (2018).…”

Section: Analysis Of Laver Powder Components and Laver Powder Oligomentioning

confidence: 99%

“…Laver powder is extensively studied worldwide as medicine and food because crude polysaccharides constitute 20%-45% of its dry weight (Gong et al, 2018). Furthermore, the total amounts of cellulose and hemicellulose may constitute up to 57% of the dry weight of laver powder without lignin (Gao et al, 2015).…”

mentioning

confidence: 99%

Mechanism study of novel inducer combinations containing laver powder for Penicillium piceum lignocellulolytic enzyme production

Jia

Zhang

et al. 2021

GCB Bioenergy

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Structural characterization and antioxidant activities of the degradation products from Porphyra haitanensis polysaccharides

Cited by 65 publications

References 23 publications

Improved antioxidant and immunomodulatory activities of enzymatically degraded Porphyra haitanensis polysaccharides

Improved antioxidant and immunomodulatory activities of enzymatically degraded Porphyra haitanensis polysaccharides

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Mechanism study of novel inducer combinations containing laver powder for Penicillium piceum lignocellulolytic enzyme production

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