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Food Bioactive Polysaccharides: Preparation, Characterization and Health Function
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Food Bioactive Polysaccharides: Preparation, Characterization and Health Function

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 17489

Special Issue Editor

Dr. Yuge Niu

E-Mail Website
Guest Editor
Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food polysaccharides; preparation; modification; structural analysis; characterization; function; bioactive

Special Issue Information

Dear Colleagues,

Bioactive polysaccharides can be obtained from different food materials, such as plants (including herbs), animals and microorganisms. They have been widely used in a broad range of functional applications, such as nutraceuticals for preventing chronic disease, immunoregulatory agents or drug delivery vehicles. In the past few years an increasing number of studies have started to study the structure–function relationship of bioactive polysaccharides, which has given rise to research into the preparation, characterization and health functions of them.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the development of bioactive polysaccharides and their derivatives, including their preparation and modification, primary structure and molecular characteristics, including conformation, size and shape, and bioactivity demonstrated by studies using in vitro, cell culture, animal and human clinical trials for understanding the action mechanisms and efficacy of bioactive carbohydrates from plants, fungi, animals and those produced by biotechnology. We also welcome research on the interaction of bioactive polysaccharides with food matrices which may enhance or alter their efficacy, shelf life stability or bioactivity.

Prof. Dr. Yuge Niu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 
 

Keywords

  • food polysaccharides
  • preparation
  • modification
  • structural analysis
  • characterization
  • function
  • bioactive

Published Papers (7 papers)

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Editorial

Jump to: Research, Review

3 pages, 170 KiB  
Editorial
Introduction to the Special Issue: Preparation, Physicochemical Properties and Application of Natural Plant Polysaccharides
by Yuge Niu
Foods 2023, 12(13), 2457; https://doi.org/10.3390/foods12132457 - 23 Jun 2023
Cited by 2 | Viewed by 883
Abstract
As natural products, plant polysaccharides have been demonstrated to induce a variety of biological activities by numerous epidemiological investigations and interventional studies, including immunomodulation and antioxidant, antibacterial, antitumor, hypolipidemic, hypoglycemic processes, etc [...] Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)

Research

Jump to: Editorial, Review

20 pages, 5116 KiB  
Article
Structural Characterization and Biological Activity of Polysaccharides from Stems of Houttuynia cordata
by Xiaocui Liu, Jin Tian, Yinzhen Pan, Zhongqiao Li, Zhiran Zhou, Zihao Pan, Huazhang Tai and Yage Xing
Foods 2022, 11(22), 3622; https://doi.org/10.3390/foods11223622 - 13 Nov 2022
Cited by 9 | Viewed by 1917
Abstract
In this study, water-soluble natural polysaccharides were extracted from the stems of Houttuynia cordata Thunb (HCPS). The optimization of the hot water extraction process using response surface methodology (RSM), and the extraction factors, were analyzed by multiple stepwise regression analysis and Pearson analysis. [...] Read more.
In this study, water-soluble natural polysaccharides were extracted from the stems of Houttuynia cordata Thunb (HCPS). The optimization of the hot water extraction process using response surface methodology (RSM), and the extraction factors, were analyzed by multiple stepwise regression analysis and Pearson analysis. Then, the structural characterization and biological activity of the HCPS were investigated. The results indicated that the maximum extraction yield (2.43%) of the HCPS was obtained at the optimal condition (extraction temperature for 90 °C, extraction time for 5 h, solid-liquid ratio for 1:30 g/mL). The extraction temperature was determined to be the primary factor influencing the extraction yield. The HCPS molecules had an average molecular weight of 8.854 × 103 kDa and were primarily of mannose (Man), rhamnose (Rha), glucuronic acid (GlcA), galacturonic acid (GalA), glucose (Glc), and xylose (Xyl). In addition, the backbone of the HCPS might consist of →6)-α-d-Glcp-(1→ and →6)-β-d-GalpA-(1→. The HCPS had no triple-helix structure. The scanning electron microscopy (SEM) results showed that the HCPS presented a smooth and uniform appearance, and some sheet and chain structures existed. Moreover, the HCPS exhibited significant anti-oxidant activity and inhibited the activity of α-amylase and α-glucosidase. These findings showed that HCPS might be developed into a potential material for hypoglycemia, and provides a reference for the development of Houttuynia cordata polysaccharide applications in food. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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18 pages, 2949 KiB  
Article
Optimization of Extraction Process, Structure Characterization, and Antioxidant Activity of Polysaccharides from Different Parts of Camellia oleifera Abel
by Shiling Feng, Min Tang, Zhengfeng Jiang, Yunjie Ruan, Li Liu, Qingbo Kong, Zhuoya Xiang, Tao Chen, Lijun Zhou, Hongyu Yang, Ming Yuan and Chunbang Ding
Foods 2022, 11(20), 3185; https://doi.org/10.3390/foods11203185 - 12 Oct 2022
Cited by 16 | Viewed by 2207
Abstract
The flowers, leaves, seed cakes and fruit shells of Camellia oleifera are rich in bioactive polysaccharides, which can be used as additives in food and other industries. In this study, a Box−Behnken design was used to optimize the extraction conditions of polysaccharides from [...] Read more.
The flowers, leaves, seed cakes and fruit shells of Camellia oleifera are rich in bioactive polysaccharides, which can be used as additives in food and other industries. In this study, a Box−Behnken design was used to optimize the extraction conditions of polysaccharides from C. oleifera flowers (P-CF), leaves (P-CL), seed cakes (P-CC), and fruit shells (P-CS). Under the optimized extraction conditions, the polysaccharide yields of the four polysaccharides were 9.32% ± 0.11 (P-CF), 7.57% ± 0.11 (P-CL), 8.69% ± 0.16 (P-CC), and 7.25% ± 0.07 (P-CS), respectively. Polysaccharides were mainly composed of mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose, of which the molecular weights ranged from 3.31 kDa to 128.06 kDa. P-CC had a triple helix structure. The antioxidant activities of the four polysaccharides were determined by Fe2+ chelating and free radical scavenging abilities. The results showed that all polysaccharides had antioxidant effects. Among them, P-CF had the strongest antioxidant activity, of which the highest scavenging ability of DPPH•, ABTS•+, and hydroxyl radical could reach 84.19% ± 2.65, 94.8% ± 0.22, and 79.97% ± 3.04, respectively, and the best chelating ability of Fe2+ could reach 44.67% ± 1.04. Overall, polysaccharides extracted from different parts of C. oleifera showed a certain antioxidant effect, and could be developed as a new type of pure natural antioxidant for food. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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11 pages, 7625 KiB  
Article
Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins
by Wenwen Chen, Ting Zhang, Qi Ma, Yingying Zhu and Ruiling Shen
Foods 2022, 11(13), 1877; https://doi.org/10.3390/foods11131877 - 24 Jun 2022
Cited by 10 | Viewed by 2072
Abstract
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller [...] Read more.
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.72 log CFU/mL compared with the control. These characteristics make SRD and ORD suitable for use as soluble dietary fiber and prebiotics in beverages and the excipients of low-glycemic-index products. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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13 pages, 5922 KiB  
Article
Structure Identification of Two Polysaccharides from Morchella sextelata with Antioxidant Activity
by Feng Li, Yu Jin, Jun Wang and Huaide Xu
Foods 2022, 11(7), 982; https://doi.org/10.3390/foods11070982 - 28 Mar 2022
Cited by 13 | Viewed by 2063
Abstract
Mushrooms of the Morchella genus exhibit a variety of biological activities. Two polysaccharides (MSP1-1, 389.0 kDa; MSP1-2, 23.4 kDa) were isolated from Morchella sextelata by subcritical water extraction and column chromatography fractionation. Methylation and nuclear magnetic resonance analysis determined MSP1-1 as a glucan [...] Read more.
Mushrooms of the Morchella genus exhibit a variety of biological activities. Two polysaccharides (MSP1-1, 389.0 kDa; MSP1-2, 23.4 kDa) were isolated from Morchella sextelata by subcritical water extraction and column chromatography fractionation. Methylation and nuclear magnetic resonance analysis determined MSP1-1 as a glucan with a backbone of (1→4)-α-D-glucan branched at O-6, and MSP1-2 as a galactomannan with coextracted α-glucan. Light scattering analysis and transmission electron microscopy revealed that MSP1-1 possessed a random coil chain and that MSP1-2 had a network chain. This is the first time that a network structure has been observed in a polysaccharide from M. sextelata. Despite the differences in their chemical structures and conformations, both MSP1-1 and MSP1-2 possessed good thermal stability and showed antioxidant activity. This study provides fundamental data on the structure–activity relationships of M. sextelata polysaccharides. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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Review

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18 pages, 1596 KiB  
Review
Research Progress on the Extraction, Structure, and Bioactivities of Polysaccharides from Coriolus versicolor
by Yongshuai Jing, Shilin Zhang, Mingsong Li, Yunfeng Ma, Yuguang Zheng, Danshen Zhang and Lanfang Wu
Foods 2022, 11(14), 2126; https://doi.org/10.3390/foods11142126 - 18 Jul 2022
Cited by 14 | Viewed by 3234
Abstract
Coriolus is the dried fruiting body of Coriolus versicolor (L. ex Fr.) Quel. C. versicolor (CV) is a worldwide-distributed fungus, which is common and widely used in primitive forests in the northern hemisphere. Polysaccharide, as the main active ingredient in CV, has a [...] Read more.
Coriolus is the dried fruiting body of Coriolus versicolor (L. ex Fr.) Quel. C. versicolor (CV) is a worldwide-distributed fungus, which is common and widely used in primitive forests in the northern hemisphere. Polysaccharide, as the main active ingredient in CV, has a variety of biological activities, such as promoting immune function, antivirus, antitumor, anti-diabetes, and so on. However, Coriolus versicolor polysaccharide (CVP) faces the problems of a single extraction method, lack of research on separation and purification, and the research on structural characterization is limited to the primary structure. Furthermore, the existing research results have not been systematically reviewed. Therefore, this paper summarizes the research status of CVP in terms of extraction technology, separation and purification, structural characterization, and pharmacological activity in recent years, in order to provide a theoretical basis for in-depth research, development, and utilization of CVP. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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17 pages, 1490 KiB  
Review
Influence of Natural Polysaccharides on Intestinal Microbiota in Inflammatory Bowel Diseases: An Overview
by Qi Li, Linyan Li, Qiqiong Li, Junqiao Wang, Shaoping Nie and Mingyong Xie
Foods 2022, 11(8), 1084; https://doi.org/10.3390/foods11081084 - 9 Apr 2022
Cited by 14 | Viewed by 3636
Abstract
The incidence of inflammatory bowel disease (IBD) has increased in recent years. Considering the potential side effects of conventional drugs, safe and efficient treatment methods for IBD are required urgently. Natural polysaccharides (NPs) have attracted considerable attention as potential therapeutic agents for IBD [...] Read more.
The incidence of inflammatory bowel disease (IBD) has increased in recent years. Considering the potential side effects of conventional drugs, safe and efficient treatment methods for IBD are required urgently. Natural polysaccharides (NPs) have attracted considerable attention as potential therapeutic agents for IBD owing to their high efficiency, low toxicity, and wide range of biological activities. Intestinal microbiota and their fermentative products, mainly short-chain fatty acids (SCFAs), are thought to mediate the effect of NPs in IBDs. This review explores the beneficial effects of NPs on IBD, with a special focus on the role of intestinal microbes. Intestinal microbiota exert alleviation effects via various mechanisms, such as increasing the intestinal immunity, anti-inflammatory activities, and intestinal barrier protection via microbiota-dependent and microbiota-independent strategies. The aim of this paper was to document evidence of NP–intestinal microbiota-associated IBD prevention, which would be helpful for guidance in the treatment and management of IBD. Full article
(This article belongs to the Special Issue Food Bioactive Polysaccharides: Preparation, Characterization and Health Function)
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