The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide

Dou, Zuman; Chen, Chun; Fu, Xiong

doi:10.1016/j.foodhyd.2019.06.002

Cited by 122 publications

(68 citation statements)

References 41 publications

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“…As shown in the fingerprint region, the discernible absorption peaks at 1155, 1082, and 1032 cm −1 were characteristic of the anhydroglucose ring C-O stretching vibration, and the peak at 941 cm −1 was attributed to the skeletal mode vibration of the α-(1→4) glycosidic linkage [27]. The extremely broad band at 3415 cm −1 was attributed to the stretching vibration of hydroxyl (O-H) groups, and the band at 2924 cm −1 was characteristic of the C-H stretching vibration [28]. The absorption peak at 1639 cm −1 was the bending vibration peak of water molecules in the β-cyclodextrin cavity [29].…”

Section: Ft-ir Analysismentioning

confidence: 99%

Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion

Chen

Yun

et al. 2020

Molecules

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Vitamin E (VE) and β-cyclodextrin (β-CD) can form an inclusion complex; however, the inclusion rate is low because of the weak interaction between VE and β-CD. The results of a molecular docking study showed that the oxygen atom in the five-membered ring of octenyl succinic anhydride (OSA) formed a strong hydrogen bond interaction (1.89 Å) with the hydrogen atom in the hydroxyl group of C-6. Therefore, β-CD was modified using OSA to produce octenyl succinic-β-cyclodextrin (OCD). The inclusion complexes were then prepared using OCD with VE. The properties of the inclusion complex were investigated by Fourier-transform infrared spectroscopy (FT-IR), 13C CP/MAS NMR, scanning electron microscopy (SEM), and atomic force microscopy (AFM). The results demonstrated that VE had been embedded into the cavity of OCD. Furthermore, the emulsifying properties (particle size distribution, ζ-potential, and creaming index) of the OCD/VE inclusion-complex-stabilized emulsion were compared with that stabilized by β-CD, OCD, and an OCD/VE physical mixture. The results showed that the introduction of the OS group and VE could improve the physical stability of the emulsion. In addition, the OCD/VE inclusion complex showed the strongest ability to protect the oil in the emulsion from oxidation. OCD/VE inclusion complex was able to improve the physical and oxidative stability of the emulsion, which is of great significance to the food industry.

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Section: Ft-ir Analysismentioning

confidence: 99%

Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion

Chen

Yun

et al. 2020

Molecules

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“…Recently, it was reported that α-glucosidase inhibitory effect of polysaccharides from blackcurrant ( Xu et al, 2018a , b , c ) or from blackberry ( Dou et al, 2019 ) was enhanced by ultrasound degradation of the polysaccharide.…”

Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

“… Dou et al (2019) prepared blackberry polysaccharide BBP (MW = 591 kDa) consisting of arabinose, galactose, glucose, galacturonic acid, and glucuronic acid. By ultrasound degradation for 8, 16 and 24 h, they obtained three fractions BBP-8 (MW = 364), BBP-16 (MW = 250) and BBP-24 (MW = 177 KDa), and noticed that primary structure was retained.…”

Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

“…40 , the lowest MW BBP-24 showed the lowest IC 50 indicating the highest inhibitory effect of α-glucosidase activity. Dou et al (2019) analysed the decrease in fluorescent intensity (fluorescent quenching) of α-glucosidase with increasing concentration of BBP and its degraded compounds based on fluorescence resonance energy transfer (FRET) method ( Kandagal et al, 2006 ; Wu et al, 2020 ). Dou et al (2019) found that the binding affinity and binding site number of inhibitors (BBP) to α-glucosidase were affected by the molar mass of BBP which was in line with Fig.…”

Section: Digestion – From High To Lower Molar Massmentioning

confidence: 99%

“… Molar mass decrease Physical methods Materials References ultrasonic degradation hyaluronan Fujii, Kawata, Kobayashi, Okamoto, and Nishinari (1996) carrageenan Rochas, Rinaudo, and Landry (1990) schizophyllan Norisuye (1985) konjac glucomannan blackberry polysaccharide blackcurrant polysaccharide Zhong et al (2015) Du, Zeng, Yang, Bian, and Xu (2016) Jing et al, 2017. Li, Li, Geng, Song, and Wu (2017) Dou, Chen, and Fu (2019) Xu et al (2018a) grinding, milling Gellan Beta-glucan Ogawa, Takahashi, Yajima, and Nishinari (2006) Harasym, Suchecka, and Gromadzka-Ostrowska (2015) centrifugation casein micelle Niki, Kohyama, Sano, and Nishinari (1994) thermal Hyaluronan Guar Fujii et al (1996) Fernando et al (2007) Agarose fucoidan World Health Organization, 2015 Lahrsen et al, 2018a , Lahrsen et al, 2018b γ-ray irradiation gelatin (at low and high pH) konjac glucomannan fucoidan Beta-glucan laminaran Lahrsen et al, 2018a , Lahrsen et al, 2018b Prawitwong, Takigami, and Phillips (2007) …”

Section: Introductionmentioning

confidence: 99%

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Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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The effects of alginate lyase treatment on structural characteristics and anti‐photoaging activity of alginate from Sargassum fusiforme

et al. 2023

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An alginate (named P1) prepared from Sargassum fusiforme has been proven to have significant anti‐photoaging activity in our previous study. In this study, alginate lyase was used to obtain P1 hydrolysates with different molecular weights, and their structural characteristics and anti‐photoaging activity were compared. Results showed that alginate lyases could rapidly degrade the molecular weight of P1 and slightly changed its chemical composition. Fourier transform infrared spectra indicated that alginate lyase treatment did not change the main functional groups of P1. Moreover, the inhibitory effects of P1 on MMPs (MMP‐1, MMP‐3 and MMP‐9) and reactive oxygen species were also improved after hydrolyzed with alginate lyase, especially sample A‐30 (hydrolysis for 30 min). Methylation and nuclear magnetic resonance results indicated that the main chain of A‐30 was →4)‐β‐ManA‐(1→4)‐α‐GulA‐(1→4)‐β‐ManA‐(1→4)‐β‐ManA‐(1→4)‐α‐GulA‐(1→4)‐β‐ManA‐(1→3, 4)‐β‐ManA‐(1→, with the end group of α‐Fucp‐(1→ attached to the O‐3 position of →3, 4)‐β‐ManA‐(1→ on the side chain. It indicated that alginate lyase did not change the backbone of P1 but decreased the molecular or degree of polymerization at 30 min of hydrolysis. This is the first report on the anti‐photoaging activity of alginate hydrolysates. The results will provide effective theoretical support for improving the utilization and promoting the application of S. fusiforme.

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The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide

Cited by 122 publications

References 41 publications

Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion

Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion

Molar mass effect in food and health

The effects of alginate lyase treatment on structural characteristics and anti‐photoaging activity of alginate from Sargassum fusiforme

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