The detection, purity and structural properties of partially soluble mushroom and cereal β-D-glucans: A solid-state NMR study

Kremmyda, Alexandra; MacNaughtan, William; Arapoglou, Dimitris; Eliopoulos, Christos; Metafa, Maria; Harding, Stephen E.; Israilides, Cleanthes

doi:10.1016/j.carbpol.2021.118103

Cited by 9 publications

(19 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One extracted powdered sample was supplied for each mushroom and cereal . The extraction method used for the Cereals can be found in the original article [1] together with literature references.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…β-D-glucans were isolated using a slightly modified method originally used for Pleurotus ostreatus mushrooms, according to references in the original article [1] . The fruiting body of the mushroom was frozen at −20 °C, cut into small pieces, freeze dried at −75 °C for 24 h, lyophilized until a constant weight was reached and powdered.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…FTIR data are provided in the form of excel compatible frequency/absorbence pairs all embedded in a single macro enabled workbook allowing comparison between 2 groups of spectra. Parameters for data collection See associated article [1] for details of the experimental conditions used for NMR data collection and for particular experiments. Briefly, this consisted of a parameter set containing all parameters required to run the spectrometer in the acquisition mode.…”

Section: Specifications Tablementioning

confidence: 99%

“…In order to compare groups of data or individual files, ensure that the macros are enabled. Related research article [1] …”

Section: Specifications Tablementioning

confidence: 99%

See 3 more Smart Citations

Mushroom and cereal β-D-glucan solid state NMR and FTIR datasets

et al. 2022

Self Cite

View full text Add to dashboard Cite

In the associated published article Kremmyda et al. (2021), the C1 region of the NMR spectra were examined in detail, as the C1 carbon was common to the crucial linkages in the glucan, and the most clearly separated region in the spectra. We provide the original measurement data here in topspin format, in order that different authors can examine the regions corresponding to the other carbons and in addition repeat our processing of the FID's using different parameters. Mushroom, Cereal, Reference and other samples, such as salts and salt hydrates have been measured. A series of different experiments on individual samples is also given. All of the samples and experiments available in the database are summarised in the Table below. We also provide an FTIR database in the form of an excel workbook with spectra in frequency/absorbence pairs.

show abstract

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Section: Specifications Tablementioning

confidence: 99%

“…In order to compare groups of data or individual files, ensure that the macros are enabled. Related research article [1] …”

Section: Specifications Tablementioning

confidence: 99%

See 2 more Smart Citations

Mushroom and cereal β-D-glucan solid state NMR and FTIR datasets

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…β-glucans are polysaccharides consisting of D-glucose monomers linked by β-D-glycosidic bonds, which commonly exist in the cell walls of plants (especially cereals, such as oat barley and wheat), mushrooms, yeasts and bacteria but are absent in human cells. β-glucans from different sources have different structures, different degrees of branching and branching patterns as well as different molecular weights [37]. Cereal β-D-glucan, which consists of 1,3 and 1,4 linkages is reported to reduce blood glucose and cholesterol for obesity and cardiovascular disease (CVD),whereas yeasts, mushroom and bacteria β-D-glucan, which is characterized by 1,3 and 1,6 linkages [12], are proposed to have antitumor, anti-inflammation, and antiviral activities against immune system disease [10,11,38].…”

Section: Total Dietary Fibermentioning

confidence: 99%

Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

et al. 2021

Self Cite

View full text Add to dashboard Cite

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the development of novel functional foods. Polysaccharides from Arthrospira are biologically active compounds and hence there is interest in producing biomass rich in carbohydrates. (2) Methods: A. platensis was cultivated under different degrees of phosphorus limitation in order to trigger the accumulation of carbohydrates. The biomass was then characterized in terms of its content of α- and β-glucans, total dietary fiber and monosaccharide profile. Fourier-transform infrared spectroscopy (FTIR) was used for the rapid analysis of the main biomass components. (3) Results: Phosphorus limitation resulted in an increase in carbohydrates (from 23% up to 65% dry biomass) of which 4–12% (in relation to the dry biomass) was α-glucans and 20–34% was 1.3:1.6 β-glucans, while 1.4:1.6 β-glucans were not detected. Total dietary fibers ranged from 20–32% (of dry biomass), whereas among the carbohydrates, the predominant monosaccharide was glucose (>95%). FTIR performed well when applied as a prediction tool for the main biomass components. (4) Conclusions: Since β-glucans are of particular interest as biologically active compounds, this study demonstrates that phosphorus-limited A. platensis could be a potential ingredient for the development of novel functional foods.

show abstract