Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Study on Extraction, Purification and Bioactivities of Plant Polysaccharides
share announcement

Study on Extraction, Purification and Bioactivities of Plant Polysaccharides

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

Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 4032

Special Issue Editor

Dr. Chun Chen

E-Mail Website
Guest Editor
Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: polysaccharide; polyphenol; structure; hypolycemic; antioxidant; gut microbiota

Special Issue Information

Dear Colleagues,

A food ingredient is defined as any substance that is added to foods to exploit its health benefits, and they are widely found in natural plants, animals and microorganisms. An increasing number of in vivo and vitro studies have suggested that oral bioactive polysaccharides can improve anticancer, anti-immune-response, antibacterial, hypoglycemic and antioxidant abilities. Polysaccharides’ molecular structure can be linear or highly branched, and is composed of monosaccharide units with the same (homopolysaccharide) or different (heteropolysaccharide) forms. Structural differences confer distinct physical and chemical properties. In addition, most natural polysaccharides, acting as dietary fiber, can regulate gut microbiota and exhibit an association of gut microbial dysbiosis with prevalent metabolic diseases. Thus, further elucidation of the relationship between the structure and bioactivities of polysaccharides, which have been implicated in diabetes, obesity, hyperuricemia, cardiovascular and other metabolic diseases, is crucially needed.

The Special Issue, entitled ‘Study on Extraction, Purification and Bioactivities of Plant Polysaccharides’, will discuss the latest advances in the structure-function relationship of natural polysaccharides. Both reviews and research papers are welcome.

Dr. Chun Chen
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

  • polysaccharides
  • digestion
  • fermentation
  • structure
  • bioactivities

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 1544 KiB  
Article
Antioxidative and Protective Effect of Morchella esculenta against Dextran Sulfate Sodium-Induced Alterations in Liver
by Shutong Chen, Min Wang, Suresh Veeraperumal, Bo Teng, Rui Li, Zhengming Qian, Jianping Chen, Saiyi Zhong and Kit-Leong Cheong
Foods 2023, 12(5), 1115; https://doi.org/10.3390/foods12051115 - 06 Mar 2023
Cited by 8 | Viewed by 1806
Abstract
Morchella esculenta is an edible mushroom with special flavor and high nutritional value for humans, primarily owing to its polysaccharide constituents. M. esculenta polysaccharides (MEPs) possess remarkable pharmaceutical properties, including antioxidant, anti-inflammatory, immunomodulatory, and anti-atherogenic activities. The aim of this study was to [...] Read more.
Morchella esculenta is an edible mushroom with special flavor and high nutritional value for humans, primarily owing to its polysaccharide constituents. M. esculenta polysaccharides (MEPs) possess remarkable pharmaceutical properties, including antioxidant, anti-inflammatory, immunomodulatory, and anti-atherogenic activities. The aim of this study was to evaluate the in vitro and in vivo antioxidant potential of MEPs. In vitro activity was determined using free radical scavenging assays, whereas in vivo activity was evaluated through dextran sodium sulfate (DSS)-induced liver injury in mice with acute colitis. MEPs effectively scavenged 1,1-diphenyl-2-picrylhydrazyl and 2,2-azinobis-6-(3-ethylbenzothiazoline sulfonic acid) free radicals in a dose-dependent manner. Additionally, DSS-induced mice showed severe liver damage, cellular infiltration, tissue necrosis, and decreased antioxidant capacity. In contrast, intragastric administration of MEPs showed hepatoprotective effects against DSS-induced liver injury. MEPs remarkably elevated the expression levels of superoxide dismutase, glutathione peroxidase, and catalase. Additionally, it decreased malondialdehyde and myeloperoxidase levels in the liver. These results indicate that the protective effects of MEP against DSS-induced hepatic injury could rely on its ability to reduce oxidative stress, suppress inflammatory responses, and improve antioxidant enzyme activity in the liver. Therefore, MEPs could be explored as potential natural antioxidant agents in medicine or as functional foods to prevent liver injury. Full article
(This article belongs to the Special Issue Study on Extraction, Purification and Bioactivities of Plant Polysaccharides)
►▼ Show Figures

Graphical abstract

17 pages, 3850 KiB  
Article
Optimization of Ultrasonic Extraction of Triterpenes from Loquat Peel and Pulp and Determination of Antioxidant Activity and Triterpenoid Components
by Yanwei Xue, Fei Wang and Chunhua Zhou
Foods 2022, 11(17), 2563; https://doi.org/10.3390/foods11172563 - 24 Aug 2022
Cited by 4 | Viewed by 1723
Abstract
The aim of this paper was to study the optimal extraction process of total triterpenes from loquat peel and pulp assisted by ultrasound. The effects of solid–liquid ratio, ethanol concentration, ultrasonic time, ultrasonic power, and ultrasonic temperature on the yield of triterpenoid acid [...] Read more.
The aim of this paper was to study the optimal extraction process of total triterpenes from loquat peel and pulp assisted by ultrasound. The effects of solid–liquid ratio, ethanol concentration, ultrasonic time, ultrasonic power, and ultrasonic temperature on the yield of triterpenoid acid in loquat were investigated by single-factor and response surface methodology. FRAP (Ferric ion reducing antioxidant power) method, ABTS (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) method, and DPPH (1,1-Diphenyl-2-picrylhydrazyl) method were used to determine the antioxidant capacity of peel and pulp at different stages. LC-MS (Liquid Chromatograph Mass Spectrometer) was used to qualitatively analyze different tissues of loquat. The optimal extraction conditions were as follows: ethanol concentration 71%, ultrasonic time 45 min, ultrasonic power 160 W, solid–liquid ratio 1:10, and ultrasonic temperature 30 °C. The total triterpenoid content of loquat peel was 13.92 ± 0.20 mg/g. The optimal extraction conditions were ethanol concentration 85%, ultrasonic time 51 min, ultrasonic power 160 W, solid–liquid ratio 1:8, and ultrasonic temperature 43 °C. The total triterpenoid content of loquat pulp was 11.69 ± 0.25 mg/g. The contents of triterpenes and antioxidant capacity in the peel and pulp of loquat at the three stages were the highest in the fruit ripening stage (S3). LC-MS analysis showed that most of the triterpenes belonged to ursolic acid derivatives and oleanolic acid derivatives, which laid the foundation for further utilization and development of loquat peel and pulp. Full article
(This article belongs to the Special Issue Study on Extraction, Purification and Bioactivities of Plant Polysaccharides)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop