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13 pages, 2141 KB

Open AccessArticle

Degraded Polysaccharides from Noni (Morinda citrifolia L.) juice Mitigate Glucose Metabolism Disorders by Regulating PI3K/AKT-Nrf2-GSK3β Signaling Pathways in HepG2 Cells

by Xiaoyu Wei, Peiwen Du, Youping Luo, Yadong Zhao, Xueming Zhou, Guangying Chen and Bin Zhang

Foods 2025, 14(17), 2989; https://doi.org/10.3390/foods14172989 - 27 Aug 2025

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Abstract

Noni juice polysaccharides demonstrate promising hypoglycemic activity, but their high molecular weight restricts bioavailability. This study established a controlled degradation approach to optimize the functional properties of Noni juice polysaccharides. Molecular characterization demonstrated that the degraded Noni juice polysaccharides (DNJPs, Mw 191.8 kDa) [...] Read more.

Noni juice polysaccharides demonstrate promising hypoglycemic activity, but their high molecular weight restricts bioavailability. This study established a controlled degradation approach to optimize the functional properties of Noni juice polysaccharides. Molecular characterization demonstrated that the degraded Noni juice polysaccharides (DNJPs, Mw 191.8 kDa) retained the core monosaccharide composition, while exhibiting enhanced solubility. In vitro experiments with insulin-resistant HepG2 cells showed that DNJPs (0.5–2 mg/mL) significantly enhanced glucose consumption (p < 0.01) and mitigated oxidative stress by upregulating antioxidant enzymes (SOD, CAT, and GSH-Px) and decreasing malondialdehyde (MDA) levels. DNJPs activated the PI3K/AKT-Nrf2-GSK3β signaling axis through a multifaceted mechanism involving the following: upregulating the phosphorylation levels of PI3K and AKT; enhancing Nrf2 nuclear translocation, which in turn promotes the expression of downstream targets such as HO-1 and NQO1; inhibiting GSK3β activity; and suppressing FOXO1-mediated gluconeogenesis. These findings underscore DNJPs as promising functional food ingredients that modulate two key pathways to improve glucose metabolism. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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21 pages, 2495 KB

Open AccessArticle

In Vitro Digestion and Fecal Fermentation of Arecanut Polysaccharides: Effects on Gut Microbiota and Metabolites

by Xiaolong Ji, Ke Jiang, Yuqing Liu, Chenyu Zhao, Jun Du, Liang Chen, Zhigang Zhu and Xiaoqiong Li

Foods 2025, 14(17), 2954; https://doi.org/10.3390/foods14172954 - 25 Aug 2025

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Abstract

Recent studies have increasingly emphasized the regulatory potential of plant-derived polysaccharides on gut microbial composition and metabolic function. Despite this growing interest, investigations focusing specifically on the simulated digestion and fermentation properties of arecanut polysaccharide (PAP1b) remain limited. In this work, we employed [...] Read more.

Recent studies have increasingly emphasized the regulatory potential of plant-derived polysaccharides on gut microbial composition and metabolic function. Despite this growing interest, investigations focusing specifically on the simulated digestion and fermentation properties of arecanut polysaccharide (PAP1b) remain limited. In this work, we employed the standardized INFOGEST 2.0 protocol to mimic the oral, gastric, and intestinal digestion of PAP1b, followed by 48 h anaerobic fermentation using pooled human fecal samples from healthy adult donors. PAP1b treatment led to a progressive decrease in pH and a substantial elevation in SCFAs levels, notably acetic, propionic, and butyric acids. Simultaneously, PAP1b significantly promoted the growth of SCFA-producing microbial taxa, particularly members of the Firmicutes phylum such as Lachnospiraceae, Lachnoclostridium, Bilophila, and Phascolarctobacterium, while markedly suppressing Bacteroidota populations. Metabolomic analysis further indicated that PAP1b intake enhanced bile acid metabolism, suggesting its potential as a prebiotic candidate for improving intestinal health. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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23 pages, 13081 KB

Open AccessArticle

Structural Characterization of a Novel Pectin Polysaccharide from Mango (Mangifera indica L.) Peel and Its Regulatory Effects on the Gut Microbiota in High-Fat Diet-Induced Obese Mice

by Ruyan Fan, Wenting Zhang, Lang Wang, Tao Fei, Jianbo Xiao and Lu Wang

Foods 2025, 14(16), 2910; https://doi.org/10.3390/foods14162910 - 21 Aug 2025

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Abstract

The gut microbiota plays a significant role in metabolic diseases such as obesity. We extracted and purified a new type of pectin polysaccharide (mango peel pectin, MPP) from mango (Mangifera indica L.) peel. The structural analysis results reveal that MPP has a [...] Read more.

The gut microbiota plays a significant role in metabolic diseases such as obesity. We extracted and purified a new type of pectin polysaccharide (mango peel pectin, MPP) from mango (Mangifera indica L.) peel. The structural analysis results reveal that MPP has a molecular weight (Mw) of 6.76 × 10⁵ Da and the mass fractions of the main components were galacturonic acid (21.36%), glucose (8.85%), and arabinose (5.97%). The results of methylation and NMR analyses reveal that the backbone of MPP consisted of →6)-α-D-GalpAOMe-(1→ and →4)-β-D-Glcp-(1→ linkages. Based on the above structural analysis, we further explored the therapeutic effect of MPP on high-fat diet-induced obese mice. The results demonstrate that MPP significantly suppressed body weight and dyslipidemia, reduced liver damage and lipid accumulation, attenuated changes in adipocyte hypertrophy, and improved glucose homeostasis and insulin resistance, with fasting blood glucose (FBG) levels decreasing by more than 12.8%. Furthermore, the modulatory impact of MPP on gut microbiota composition was investigated. MPP treatment significantly enhanced the levels of short-chain fatty acids (SCFAs) by decreasing the amount of Bacillota and reducing the Bacillota/Bacteroidota ratio, especially with an increase in the total SCFA content of over 64%. Meanwhile, MPP treatment encouraged beneficial bacteria to grow (e.g., Bacteroidota, Akkermansia, and Nanasyncoccus), altered the gut microbiome profiles in mice, and decreased the abundance of harmful bacteria (e.g., Paralachnospira, Coproplasma, Pseudoflavonifractor, Parabacteroides, Acetatifactor, and Phocaeicola). Overall, the findings demonstrate for the first time that MPP treats obesity by alleviating dyslipidemia, improving insulin resistance, and regulating gut microbiota to improve the intestinal environment. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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19 pages, 4257 KB

Open AccessArticle

Hydrogel Formation of Enzymatically Solubilized Corn Bran Feruloylated Arabinoxylan by Laccase-Catalyzed Cross-Linking

by Changxin Liu, Zifan Zhao, Weijie Zhong, Zilong Su, Qing Zhang, Yiqing Zhang, Shang Lin, Xuesong Lu and Wen Qin

Foods 2025, 14(16), 2819; https://doi.org/10.3390/foods14162819 - 14 Aug 2025

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Abstract

In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel applications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloylated arabinoxylan (FAX) to establish a clear [...] Read more.

In order to upgrade the potential of cereal bran arabinoxylan for advanced hydrogel applications, a deep understanding of its gelation process is required. This work provides a comprehensive and systematic analysis of the laccase-catalyzed cross-linking of feruloylated arabinoxylan (FAX) to establish a clear link between processing conditions and final hydrogel properties. Endo-1,4-xylanase was used to obtain corn bran FAX rich in ferulic acid moieties, and then we demonstrated that gel formation is driven by the oxidative coupling of these feruloyl monomers into diferulic acid bridges, e.g., 8-5′, 5-5′, 8-O-4′, and 8-5′ benzofuran diferulic acids. A systematic investigation revealed that hydrogel properties were significantly affected by the processing conditions, i.e., FAX concentration, enzyme dosage, reaction pH, and reaction temperature during the enzymatic gel formation catalyzed by laccase. While gel strength peaked at a FAX concentration of 30 mg/mL, an optimal temperature of 25 °C and pH 6 were identified. Notably, we discovered a critical trade-off with enzyme concentration: higher laccase levels accelerated the reaction but compromised the final hydrogel’s mechanical strength and water retention. Gelation failed completely at pH ≥ 9 due to laccase inactivation. Meanwhile, scanning electron microscope analysis revealed that the microstructure of the FAX hydrogels was significantly affected by changes in the processing conditions. These findings offer crucial insights for the rational design of FAX-based hydrogels, enabling their tailored fabrication for food industry applications. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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15 pages, 5506 KB

Open AccessArticle

Discrimination of Polygonatum Species via Polysaccharide Fingerprinting: Integrating Their Chemometrics, Antioxidant Activity, and Potential as Functional Foods

by Zhiguo Liu, Wei Zhang and Bin Wang

Foods 2025, 14(13), 2385; https://doi.org/10.3390/foods14132385 - 5 Jul 2025

Viewed by 563

Abstract

Polygonati Rhizoma, a renowned edible homologous material, encompasses an array of widely distributed species. Despite their morphological and medicinal similarities, their overlapping distribution and evolving varieties present challenges for their classification and identification. This study provides a comprehensive characterization of the physicochemical and [...] Read more.

Polygonati Rhizoma, a renowned edible homologous material, encompasses an array of widely distributed species. Despite their morphological and medicinal similarities, their overlapping distribution and evolving varieties present challenges for their classification and identification. This study provides a comprehensive characterization of the physicochemical and antioxidant properties of polysaccharides extracted from three common species: P. sibiricum, P. cyrtonema, and P. kingianum. An analysis of their monosaccharide composition reveals distinct profiles, with P. kingianum polysaccharides (PKPs) demonstrating a significantly higher glucose content compared to P. sibiricum polysaccharides (PSPs) and P. cyrtonema polysaccharides (PCPs). Infrared (IR) spectroscopy and derivative spectral processing affirm both structural similarities and quantitative differences in functional groups among the species. Multivariate analyses, including HCA, PCA, and OPLS-DA, confidently classify the 12 batches of polysaccharides into three distinct groups (PSPs, PCPs, and PKPs), exhibiting strong model robustness (PCA: R²X = 0.951, Q² = 0.673; OPLS-DA: R²Y = 0.953, Q² = 0.922). Importantly, PKPs from number S11 show exceptional in vitro antioxidant activity (DPPH scavenging), which directly correlates with their high monosaccharide content and distinctive spectral features. These findings establish a robust foundation for the quality assessment of Polygonatum polysaccharides as potential natural antioxidants in functional foods, positioning PKPs as leading candidates for dietary supplement development. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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16 pages, 2393 KB

Open AccessArticle

Structural and Biological Properties of Rhamnogalacturonan-I-Enriched Pectin Isolated from Cardamine tangutorum and Cardamine macrophylla

by Mei-Mei Qu Mo, Bo Li, Ding-Tao Wu, Jing Feng, Jing Wei, Yan Wan, Juan Li, Yuan Liu and Wen-Bing Li

Foods 2025, 14(13), 2340; https://doi.org/10.3390/foods14132340 - 1 Jul 2025

Viewed by 614

Abstract

C. macrophylla and C. tangutorum, collectively known as Shigecai in Chinese, are consumed as special and nutritious vegetables by the Tibetan, Qiang, and Yi communities in China. However, due to the insufficient knowledge of their phytochemical compositions and health benefits, the industrial [...] Read more.

C. macrophylla and C. tangutorum, collectively known as Shigecai in Chinese, are consumed as special and nutritious vegetables by the Tibetan, Qiang, and Yi communities in China. However, due to the insufficient knowledge of their phytochemical compositions and health benefits, the industrial utilization of these species in the food sector remains limited. Although Shigecai leaves contain substantial pectic polysaccharides, their chemical structures and biological activities remain unknown, which ultimately restricts their industrial utilization. Thus, to address this gap, this study systematically analyzed the chemical characteristics and biological functions of rhamnogalacturonan-I (RG-I)- enriched pectin from C. tangutorum (CTHDP) and C. macrophylla (CMHDP) leaves. The results demonstrate that Shigecai leaves are promising sources of RG-I-enriched pectin, with yields of 57.63–65.21 mg/g dry weight. In addition, both CTHDP and CMHDP exhibited highly similar chemical and structural properties, dominated by RG-I and homogalacturonan (HG) pectin regions, with RG-I ratios of 60.14–63.33 mol%. Furthermore, both samples demonstrated notable antioxidant ability, antiglycation activity, prebiotic potency, and immunoregulatory effects, which were strongly linked to their bound polyphenol content, uronic acid content, and molecular weight. These findings support the industrial utilization of Shigecai and establish Shigecai-derived RG-I-enriched pectin as a promising functional food ingredient. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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16 pages, 1441 KB

Open AccessArticle

Effects of Tricholoma Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour

by Qin Qiu, Jing Chen, Dafeng Sun, Yongshuai Ma, Yujie Zhong, Junjie Yi, Ming Du, Man Zhou and Tao Wang

Foods 2025, 14(12), 2143; https://doi.org/10.3390/foods14122143 - 19 Jun 2025

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Abstract

This study explores the effects of Tricholoma matsutake-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively [...] Read more.

This study explores the effects of Tricholoma matsutake-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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21 pages, 5202 KB

Open AccessArticle

Ultrasonic-Assisted Extraction of Polysaccharides from Brassica rapa L. and Its Effects on Gut Microbiota in Humanized Mice

by Mengying Zhang, Wei Wang, Wei Li, Zhipeng Wang, Kaiyue Bi, Yanbo Li, Yuhan Wu, Yu Zhao, Rui Yang and Qingping Du

Foods 2025, 14(11), 1994; https://doi.org/10.3390/foods14111994 - 5 Jun 2025

Viewed by 601

Abstract

This study optimized ultrasound-assisted extraction (UAE) for polysaccharide isolation from Brassica rapa L. using Box–Behnken design, achieving a maximum yield of 41.12% under conditions of 60 °C, 60 min, 175 W ultrasonic power, and 30 mL/g liquid–solid ratios. The crude polysaccharide (BRAP) was [...] Read more.

This study optimized ultrasound-assisted extraction (UAE) for polysaccharide isolation from Brassica rapa L. using Box–Behnken design, achieving a maximum yield of 41.12% under conditions of 60 °C, 60 min, 175 W ultrasonic power, and 30 mL/g liquid–solid ratios. The crude polysaccharide (BRAP) was purified via DEAE-52 cellulose and Sephadex G-100 chromatography, yielding BRAP1-1 with the highest recovery rate. Structural analyses (FT-IR, HPGPC, SEM, SEC-MALLS-RI) identified BRAP1-1 as a β-glycosidic pyranose polysaccharide (32.55 kDa) composed of fucose, rhamnose, arabinose, galactose, and galacturonic acid (molar ratio 0.81:4.30:3.61:1.69:89.59). In a humanized mouse model via fecal microbiota transplantation (FMT), BRAP1-1 significantly increased α-diversity indices (ACE, Chao1; p < 0.05) and altered β-diversity, with PCA explaining 73% variance (PC1: 60.70%, PC2: 13.53%). BRAP1-1 elevated beneficial genera (Lysinibacillus, Solibacillus, Bacteroides, etc.) while suppressing pathogens (Treponema, Flavobacterium, etc.). Six genera, including [Eubacterium]_coprostanoligenes_group and Bacteroidales (p < 0.05), correlated with acetic/propionic acid production. These findings demonstrate BRAP1-1’s potential to modulate gut microbiota composition and enhance intestinal homeostasis. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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17 pages, 3324 KB

Open AccessArticle

Ultrasonic-Assisted Extraction of Polysaccharides from Schizochytrium limacinum Meal Using Eutectic Solvents: Structural Characterization and Antioxidant Activity

by Xinyu Li, Jiaxian Wang, Guangrong Huang, Zhenbao Jia, Manjun Xu and Wenwei Chen

Foods 2025, 14(11), 1901; https://doi.org/10.3390/foods14111901 - 27 May 2025

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Abstract

To address the underutilization of Schizochytrium limacinum meal, polysaccharides from Schizochytrium limacinum meal (SLMPs) were prepared via ultrasonic-assisted eutectic-solvent-based extraction. Although polysaccharides exhibit promising application potential, the structural ambiguity of SLMPs necessitates systematic investigation to elucidate their structure–activity relationships, thereby providing a scientific [...] Read more.

To address the underutilization of Schizochytrium limacinum meal, polysaccharides from Schizochytrium limacinum meal (SLMPs) were prepared via ultrasonic-assisted eutectic-solvent-based extraction. Although polysaccharides exhibit promising application potential, the structural ambiguity of SLMPs necessitates systematic investigation to elucidate their structure–activity relationships, thereby providing a scientific foundation for their subsequent development and utilization. Using response-surface methodology (RSM), the optimized extraction conditions were determined as follows: ultrasonic temperature of 52 °C, ultrasonic duration of 31 min, ultrasonic power of 57 W, water content of 29%, and a material-to-liquid ratio of 1:36 g/mL. Under these conditions, the maximum polysaccharide yield reached 9.25%, demonstrating a significant advantage over the conventional water extraction method (4.18% yield). Following purification, the antioxidant activity and structural characteristics of SLMPs were analyzed. The molecular weight, monosaccharide composition, reducing groups, and higher-order conformation were systematically correlated with antioxidant activity. Fourier-transform infrared spectroscopy (FTIR), monosaccharide composition analysis, and ¹H nuclear magnetic resonance (NMR) spectroscopy revealed characteristic polysaccharide functional groups (C–O, O–H, and C=O). Monosaccharides such as glucose (Glc), galactose (Gal), and arabinose (Ara) were found to enhance antioxidant activity. High-performance gel permeation chromatography (HPGPC) indicated a molecular weight of 20.7 kDa for SLMPs, with low-molecular-weight fractions exhibiting superior antioxidant activity. Scanning electron microscopy (SEM) further demonstrated that ultrasonically extracted polysaccharides possess porous structures capable of chelating redox-active functional groups. These findings suggest that ultrasonic-assisted eutectic-solvent-based extraction is an efficient method for polysaccharide extraction while preserving antioxidant properties. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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17 pages, 2471 KB

Open AccessArticle

Ultrasound-Assisted Polysaccharide Extraction from Grape Skin and Assessment of In Vitro Hypoglycemic Activity of Polysaccharides

by Wei Li, Na Wang, Ting Xu, Qingping Du, Rui Yang, Mingxun Ai, Xinyao Han and Wei Wang

Foods 2025, 14(10), 1801; https://doi.org/10.3390/foods14101801 - 19 May 2025

Cited by 1 | Viewed by 693

Abstract

Grapes are commonly processed into shelf-stable products such as raisins, wine, juice, and syrup-canned syrup goods. During processing, byproducts like skins and seeds are generated, which contain bioactive compounds including polysaccharides and polyphenols that exhibit diverse biological activities. The objective of this work [...] Read more.

Grapes are commonly processed into shelf-stable products such as raisins, wine, juice, and syrup-canned syrup goods. During processing, byproducts like skins and seeds are generated, which contain bioactive compounds including polysaccharides and polyphenols that exhibit diverse biological activities. The objective of this work was to thoroughly evaluate the impact of ultrasound technology on both the extraction efficiency and in vitro hypoglycemic activity of the polysaccharides derived from grape skin. The isolation and purification of the polysaccharides were carried out using chromatographic column techniques, and the monosaccharide components were determined through HPLC. The hypoglycemic activity of the polysaccharides from grape skin in vitro was analyzed in vitro considering their inhibitory effects on α-amylase and α-glucosidase. The polysaccharides from grape skins were extracted via an ultrasound-assisted methodology (under the following conditions: 50 °C, 50 min, 20 mL/g ratio, and 210 W), resulting in an 11.82% extraction yield of GSPs. Monosaccharide constituent analysis revealed that GSP-1-1 consisted of galacturonic acid, arabinose, rhamnose, galactose, glucose, glucuronic acid, mannose, and xylose in a molar ratio of 40.26:26.99:13.58:12.2:2.24:1.97:1.63:1.42. In vitro evaluations indicated that both GSP and GSP-1-1 exhibited notable suppression of α-amylase and α-glucosidase activities, two key enzymes in carbohydrate digestion. This dual inhibitory action positions these compounds as potential therapeutic agents for blood glucose management strategies. This work provides a new direction for addressing the byproducts of the grape canning industry and also offers a theoretical basis for the development of functional grape products. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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17 pages, 1973 KB

Open AccessArticle

Structural Characteristics, Gelling Properties, In Vitro Antioxidant Activity and Immunomodulatory Effects of Rhamnogalacturonan-I Rich Pectic Polysaccharides Alkaline-Extracted from Wax Apple (Syzygium samarangense)

by Yue Lu, Siyu He, Zifan Zhao, Changxin Liu, Ye Lei, Mingyu Liu, Qing Zhang, Derong Lin, Yaowen Liu, Shang Lin, Xuesong Lu and Wen Qin

Foods 2025, 14(7), 1227; https://doi.org/10.3390/foods14071227 - 31 Mar 2025

Cited by 3 | Viewed by 639

Abstract

To upgrade the utilization of Syzygium samarangense in food industries, the key biological component, i.e., polysaccharide, was extracted from the fruit by alkaline treatment, and its structural characteristics, physicochemical properties, gelling properties and biological activities were investigated. The findings demonstrated that the alkaline-extracted [...] Read more.

To upgrade the utilization of Syzygium samarangense in food industries, the key biological component, i.e., polysaccharide, was extracted from the fruit by alkaline treatment, and its structural characteristics, physicochemical properties, gelling properties and biological activities were investigated. The findings demonstrated that the alkaline-extracted S. samarangense polysaccharide (SSP-AK) predominantly exists as a pectic polysaccharide with a high rhamnogalacturonan-I domain. The monosaccharide composition primarily includes rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose. The molecular weight distribution of SSP-AK was characterized by two peaks, with fraction 1 exhibiting a high molecular weight of 7658 kDa and fraction 2 exhibiting a molecular weight of 345.3 kDa. Meanwhile, SSP-AK exhibited excellent rheological behavior and gelling properties upon Ca²⁺-induced gelation, which may be related to its relatively low degree of esterification of 41.3%. Further studies revealed that higher concentrations of pectin and Ca²⁺ led to the formation of stronger gels. The SSP-AK gels exhibited superior rheological properties, increased hardness, enhanced water-holding capacity, and a more compact network structure than the other gels. Moreover, SSP-AK exhibited significant in vitro antioxidant activity and immunomodulatory effects, including significantly enhancing the DPPH and ABTS radical-scavenging abilities and production of NO, IL-6, and TNF-α in RAW264.7 cell models. This study enhances the understanding of S. samarangense cell wall polysaccharides and may facilitate their application in the development of functional and health-oriented food products. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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24 pages, 1728 KB

Open AccessArticle

Selenium Nanoparticles Derived from Moringa oleifera Lam. Polysaccharides: Construction, Stability, and In Vitro Antioxidant Activity

by Liang Tao, Chunhua Guan, Zilin Wang, Yue Wang, Quzheng Gesang, Jun Sheng, Jiahe Dai and Yang Tian

Foods 2025, 14(6), 918; https://doi.org/10.3390/foods14060918 - 7 Mar 2025

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Selenium nanoparticles (SeNPs) have drawn considerable attention to biomedicine, the food industry, and cosmetics due to their strong antioxidant potential and low toxicity. However, their poor stability limits broader applications. A promising strategy to overcome this limitation involves combining SeNPs with polysaccharides. In [...] Read more.

Selenium nanoparticles (SeNPs) have drawn considerable attention to biomedicine, the food industry, and cosmetics due to their strong antioxidant potential and low toxicity. However, their poor stability limits broader applications. A promising strategy to overcome this limitation involves combining SeNPs with polysaccharides. In this study, selenium nanoparticles (MOLP-SeNPs) were synthesized using Moringa oleifera Lam. polysaccharide (MOLP) as a stabilizer and dispersant within a redox system comprising sodium selenite and ascorbic acid. The structural characteristics of the synthesized MOLP-SeNPs were analyzed using spectroscopy. Additionally, their thermal and storage stability was evaluated, and their antioxidant activity was explored through simulated digestion in vitro and a HepG2 cell oxidative stress model. The results demonstrated that well-dispersed, zero-valent MOLP-SeNPs showing a mean particle size of 166.58 nm were synthesized successfully through an MOLP-to-sodium selenite ratio of 2.8:3 at pH 7.3 and 35 °C. The MOLP-SeNPs exhibited excellent stability during preparation. In simulated in vitro digestion and H₂O₂-induced oxidative stress experiments on HepG2 cells, MOLP-SeNPs displayed strong free radical scavenging capacity while improving antioxidant activity. Cellular experiments deeply revealed that pretreatment with MOLP-SeNPs significantly improved cell viability and provided a pronounced protective effect against oxidative damage. In conclusion, MOLP-SeNPs represent a novel antioxidant with promising applications in food and biomedicine. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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Review

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Open AccessReview

Lactic Acid Bacteria Exopolysaccharides Unveiling Multifaceted Insights from Structure to Application in Foods and Health Promotion

by Wei Liu, Yajun Wei, Rong Xiang, Bo Dong and Xi Yang

Foods 2025, 14(5), 823; https://doi.org/10.3390/foods14050823 - 27 Feb 2025

Cited by 4 | Viewed by 2719

Abstract

Lactic acid bacteria (LAB) exopolysaccharides (EPSs) have garnered significant scientific interest due to their multifaceted roles in food technology and health promotion. This comprehensive review systematically examines the structural classification of LAB EPSs, emphasizing distinctions between homo-and heteropolysaccharides, as well as the influence [...] Read more.

Lactic acid bacteria (LAB) exopolysaccharides (EPSs) have garnered significant scientific interest due to their multifaceted roles in food technology and health promotion. This comprehensive review systematically examines the structural classification of LAB EPSs, emphasizing distinctions between homo-and heteropolysaccharides, as well as the influence of substituent groups (e. g., acetyl, phosphate) on their physicochemical and bioactive properties. Advanced isolation methodologies, including ethanol precipitation and ultrafiltration, coupled with characterization techniques such as nuclear magnetic resonance (NMR) spectroscopy and atomic force microscopy (AFM), are vital for deciphering their chemical and physical characteristics. The biosynthesis pathway, governed by eps operons and modulated by environmental factors (e.g., carbon sources, Ca²⁺), are discussed as targets for genetic engineering to enhance yield and functionality. Functionally, LAB EPSs display antioxidant, immunomodulatory, anti-tumor, anti-viral, and anti-biofilm activities, with demonstrated applications as natural additives in the food industry, prebiotics, and drug delivery systems. Despite their potential, challenges such as cost-effective production and regulatory hurdles persist. Future research should prioritize the elucidation of molecular mechanisms, clinical validation of health claims, and sustainable bioprocessing innovations to fully harness the transformative potential of LAB EPSs across food, pharmaceutical, and agricultural industries. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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