Degradation of Tremella fuciformis polysaccharide by a combined ultrasound and hydrogen peroxide treatment: Process parameters, structural characteristics, and antioxidant activities

Li, Mo; Ma, Fengming; Li, Rui; Ren, Guangyu; Yan, Danli; Zhang, Henan; Zhu, Xingyi; Wu, Rina; Wu, Junrui

doi:10.1016/j.ijbiomac.2020.05.216

Cited by 81 publications

(34 citation statements)

References 58 publications

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“…The monosaccharide composition of PSP-1 was analyzed by high-performance liquid chromatography (HPLC), as described previously ( 24 ) and the detail methods were presented in Supplementary Method S1 .…”

Section: Methodsmentioning

confidence: 99%

Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis

Liu²,

Zhang³

et al. 2022

Front. Nutr.

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Polygonatum sibiricum is one of the most widely used traditional Chinese medicine in China. Polygonatum sibiricum polysaccharide (PSP) is the main functional component of Polygonatum sibiricum. In this study, a water-soluble polysaccharide (PSP-1) was first isolated from Polygonatum sibiricum with a molecular weight of 38.65 kDa. Structural analysis was performed via methylation and FT-IR spectroscopy analyses, which in combination with NMR spectroscopy, revealed that PSP-1 has a → 4-α-D-Glcp-1 → backbone with the substitution at O-6 with the β-D-Glcp-1 → residues. Furthermore, PSP-1 exhibited potent and concentration-dependent anticancer effects, inducing HepG2 cell apoptosis and arresting the cell cycle at the G1 phase. Moreover, PSP-1 also decreased the mitochondrial membrane potential, damaged the nucleus of HepG2 cells, and increased the activity of caspase-9 and−3 in the intrinsic apoptotic pathways to induce HepG2 cell apoptosis. To conclude, PSP-1 might be a good candidate for the treatment of liver cancer, and this work provides important information for understanding the relationship between structure and antitumor activity of PSP-1, which is relevant for the treatment of hepatocellular carcinoma in clinic.

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Section: Methodsmentioning

confidence: 99%

Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis

Liu²,

Zhang³

et al. 2022

Front. Nutr.

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“…It was supported that the polysaccharides acted as a major antioxidant agent in the water extracts of mushrooms (Zhang et al ., 2015). In this study, WETF showed similar antioxidant activity to the results in (Qian et al ., 2015; Li et al ., 2020). In addition, glycoproteins might be also contained in the water extract and exhibit antioxidant properties (Oh & Lim, 2008; Zhang et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

A comparative study on the physio‐chemical properties, antioxidant and immuno‐stimulating activities of two national geographical indication products of Tremella fuciformis in China

Huang

Zou

et al. 2021

Int J of Food Sci Tech

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This study has focused on the systematic comparison of the two GI products grown in Gutian in Fujian Province (TF‐GT) and Tongjiang in Sichuan Province (TF‐TJ) in China. Chemical composition, rehydration ratio, viscosity and antioxidant and immuno‐stimulating activities of T. fuciformis were carefully compared. TF‐GT and TF‐TJ can be separated via cluster analysis, suggesting that a link between the qualities of GI products of T. fuciformis and its original place of production can be found out. Understanding these different properties are vital to product processing and dietary guideline formulation.

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“…This non-thermal technique has been also studied as a method to control the nucle tion of a crystallization process, in particular for chocolate, honey, fats, and frozen foo [64]. Moreover, the antioxidant [65], antitumoral [66], anticoagulant [67], and anti-infla matory [68] properties of ultrasound-treated polysaccharides from vegetables, plants, a Additionally, if ultrasounds are applied previous to drying, an enhancement in drying kinetics is always observed, implying a positive effect on the drying process and a reduction in total energy consumption [4,5]. Furthermore, if the product it is not soaked in a liquid medium, the loss of hydrophilic nutrients and compounds is reduced [62].…”

Section: Ultrasoundsmentioning

confidence: 99%

“…This non-thermal technique has been also studied as a method to control the nucleation of a crystallization process, in particular for chocolate, honey, fats, and frozen foods [64]. Moreover, the antioxidant [65], antitumoral [66], anticoagulant [67], and antiinflammatory [68] properties of ultrasound-treated polysaccharides from vegetables, plants, and fungi have been analyzed, as well as nanoparticles production from food polysaccharides [69,70].…”

Section: Ultrasoundsmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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Degradation of Tremella fuciformis polysaccharide by a combined ultrasound and hydrogen peroxide treatment: Process parameters, structural characteristics, and antioxidant activities

Cited by 81 publications

References 58 publications

Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis

Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis

A comparative study on the physio‐chemical properties, antioxidant and immuno‐stimulating activities of two national geographical indication products of Tremella fuciformis in China

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

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