Effect of green tea polyphenols on the techno-functional and nutraceutical properties of himalayan rice (Mushk Budji)

Mujtaba, Haamid; Jat, Bhanwar Lal; Gani, Adil

doi:10.1016/j.bcdf.2022.100344

Cited by 3 publications

(4 citation statements)

References 51 publications

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“…The absorption peaks at 1200–1400 cm –1 indicated the variable angle vibration of C–H, and the signal at 1732 indicated the presence of alduronic acid in DCP. The peak of 1250 cm –1 indicated the vibration of C–O or C–O–C of the pyranoid ring . Obviously, the peak at 959 cm –1 indicated the presence of β-type glycosidic linkages.…”

Section: Resultsmentioning

confidence: 97%

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Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

Ma,

Wu,

Liao

et al. 2024

J. Agric. Food Chem.

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Dendrobium officinale polysaccharide (DP) was prepared with lactic acid bacterium fermentation to overcome the large molecular weight and complex structure of traditional DP for improving its functional activity and application range in this work. The structure was analyzed, and then the functional activity was evaluated using a mouse model of alcoholic liver damage. The monosaccharide compositions were composed of four monosaccharides: arabinose (0.13%), galactose (0.50%), glucose (24.38%), and mannose (74.98%) with a molecular weight of 2.13 kDa. The connection types of glycosidic bonds in fermented D. officinale (KFDP) were →4)-β-D-Manp(1→, →4)-β-Glcp(1→, β-D-Manp(1→, and β-D-Glcp(1→. KFDP exhibited an excellent protective effect on alcoholic-induced liver damage at a dose of 80 mg/kg compared with polysaccharide separated and purified from D. officinale without fermentation (KDP), which increased the activity of GSH, GSH-Px, and GR and decreased the content of MDA, AST, T-AOC, and ALT, as well as regulated the level of IL-6, TNF-α, and IL-1β to maintain the normal functional structure of hepatocytes and retard the apoptosis rate of hepatocytes. The results proved that fermentation degradation is beneficial to improving the biological activity of polysaccharides. The potential mechanism of KFDP in protecting alcoholic liver damage was inhibiting the expression of miRNA-150-5p and targeting to promote the expression of Pik3r1. This study provides an important basis for the development of functional foods.

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Section: Resultsmentioning

confidence: 97%

“…The peak of 1250 cm −1 indicated the vibration of C−O or C− O−C of the pyranoid ring. 31 Obviously, the peak at 959 cm −1 indicated the presence of β-type glycosidic linkages. The absorption peaks at 874 and 810 cm −1 proved the presence of mannose.…”

Section: Isolation and Purification Of Dp After Fermentationmentioning

confidence: 98%

Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

Ma,

Wu,

Liao

et al. 2024

J. Agric. Food Chem.

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“…It might be due to enhanced interaction between amylose‐amylopectin or amylose‐amylose chains. Amylose units tend to form lipid compounds, which limits the leaking of starch granules, resulting in a decrease in the swelling power (Mujtaba et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Tea polyphenols (TP) are the generic terms of compounds with multiple hydroxyl groups in tea and have been considered to have various bioactive constituent. Tea polyphenols have many functional properties such as anti-inflammatory, antioxidant, diabetes prevention and regulation of oxidative stress caused by postprandial blood sugar (Mujtaba et al, 2023). So far, a great number of literatures claimed that TP improved the physicochemical, structural properties and nutrition functions of starch, such as pasting, retrogradation, gelling and digestibility (Li et al, 2020b(Li et al, , 2023a(Li et al, , 2023b.…”

Section: Introductionmentioning

confidence: 99%

The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex

Xiao,

Wan,

Ying

et al. 2024

Int J of Food Sci Tech

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SummaryThe effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch (C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum starch‐TP. Rheological results revealed that G′ and G″ of C. auriculatum starch were decreased with TP addition. X‐ray diffraction pattern showed TP could inhibit the relative crystallinity structure of C. auriculatum starch, thereby delaying the retrogradation of starch. Fourier‐transform infrared analysis confirmed that TP and C. auriculatum starch molecules formed non‐inclusive complexes through hydrogen bonding interaction. Moreover, TP could reduce the digestibility of the gelatinised C. auriculatum starch. These findings provide a theoretical information on C. auriculatum starch as a functional ingredient for regulating the postprandial glycemic response of starchy foods.

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Fabrication and characterization of tea seed starch-tea polyphenol complexes

Dai,

Wei,

Feng

et al. 2024

Carbohydrate Polymers

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Effect of green tea polyphenols on the techno-functional and nutraceutical properties of himalayan rice (Mushk Budji)

Cited by 3 publications

References 51 publications

Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice

The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex

Fabrication and characterization of tea seed starch-tea polyphenol complexes

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