Chemical characterization, antioxidant and immunomodulatory activities of acetylated polysaccharides from Cyperus esculentus

Wang, Hong; Yuan, Meiyu; Li, Gaoheng; Tao, Ye; Wang, Xuanyu; Ke, Sheng; Zhuang, Min; Wang, Anqi; Zhou, Zhongkai

doi:10.1016/j.foodchem.2023.136734

Cited by 20 publications

(3 citation statements)

References 42 publications

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“…Furthermore, the intermolecular interactions between polysaccharides and starch result in an augmentation of the system's viscosity, which in turn restricts water mobility and diminishes the diffusion and release of hydrolysis byproducts ( Zhou et al, 2021 ). In comparison, CEP fractions are comprised of not only α- d -Glucose but also β- d -Glucose, β-D-Galactose, α-D-Xylose, and cellulose polysaccharides ( Wang et al, 2023 ). The presence of these additional components may have further influenced the digestibility of CES.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility

Wu,

Zhang,

Zhang

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility

Wu,

Zhang,

Zhang

et al. 2024

Food Chemistry: X

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“…Structural modification improves the antioxidant, hypoglycemic, hypolipidemic, and immunomodulatory functions of polysaccharides, among which chemical modification has the most significant impact. According to studies, acetylation enhances antioxidant activity, 95 sulfation enhances anticoagulant and antitumor activities, 96 phosphorylation enhances immunomodulatory activity, 97 carboxymethylation enhances antioxidant, hypoglycemic and hypolipidemic activitie, 41 and OSA enhances antibacterial activity. 98 Typically, functional foods are offered as capsules, liquids, and tablets.…”

Section: Applications Of Modified Polysaccharides In the Fields Of Ag...mentioning

confidence: 99%

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Chen,

Zhang,

Chen

2024

J. Agric. Food Chem.

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Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure–activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.

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“…In recent years, natural polysaccharides have garnered global interest for their multi-functional biological properties, including antioxidant, immunomodulatory, hypoglycemic, and gastroprotective effects [ 1 , 2 , 3 ]. This has led to an increased focus on their potential applications in functional foods and medicinal products.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit

Chen,

Zhang,

Yang

et al. 2024

Foods

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Seedless chestnut rose (Rosa sterilis S. D. Shi, RS) is a fresh type of R. roxburghii Tratt with copious functional components in its fruit. Polysaccharides are recognized as one of the vital bioactive compounds in RS fruits, but their antioxidant and hypoglycemic properties have not been extensively explored. Hence, in this study, accelerated solvent extraction (RSP-W), citric acid (RSP-C), 5% sodium hydroxide/0.05% sodium borohydride (RSP-A), and 0.9% sodium chloride (RSP-S) solution extraction were individually utilized to obtain RS fruit polysaccharides. The physicochemical properties, structural characteristics, and biological activities were then compared. Results indicated that extraction methods had significant influences on the extraction yield, uronic acid content, monosaccharide composition, molecular weight, particle size, thermal stability, triple-helical structure, and surface morphology of RSPs apart from the major linkage bands and crystalline characteristics. The bioactivity tests showed that the RSP-S, which had the greatest amount of uronic acid and a comparatively lower molecular weight, exhibited more potent antioxidant and α-glucosidase inhibitory property. Furthermore, all RSPs inhibited α-glucosidase through a mixed-type manner and quenched their fluorescence predominantly via a static quenching mechanism, with RSP-S showing the highest binding efficiency. Our findings provide a theoretical basis for utilizing RSPs as functional ingredients in food industries.

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Chemical characterization, antioxidant and immunomodulatory activities of acetylated polysaccharides from Cyperus esculentus

Cited by 20 publications

References 42 publications

Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility

Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications

Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit

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