Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

Ahmadi, Shokouh; Sheikh-Zeinoddin, Mahmoud; Soleimanian‐Zad, Sabihe; Alihosseini, Farzaneh; Yadav, Hariom

doi:10.1016/j.lwt.2018.10.027

Cited by 48 publications

(24 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This effect might be ascribed to differences in the biochemistry of these three polysaccharides. Inulin is a polymer composed mainly of fructose units (fructooligasaccharide) [51,52], while acorn [53] and sago polysaccharides can include amylose and amylopectin and hence can be considered as a kind of resistant starch. Therefore, it is likely that these compounds would favor the growth of Bacteriodes, which are efficient degraders of intact and insoluble plant cell walls and similar complex dietary fibers.…”

Section: Discussionmentioning

confidence: 99%

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Ahmadi

Nagpal

Wang

et al. 2019

The Journal of Nutritional Biochemistry

Self Cite

View full text Add to dashboard Cite

Role of gut microbiome in obesity and type 2 diabetes (T2D) became apparent from several independent studies, indicating that gut microbiome modulators like prebiotics may improve microbiome perturbations (dysbiosis) to ameliorate metabolic derangements. We herein isolate water soluble, non-digestible polysaccharides from five plant based foods (acorn, quinoa, sunflower, pumpkin and sago seeds) and assess their impact on human fecal microbiome and amelioration of high fat diet (HFD)-induced obesity/T2D in mice. During polysaccharide isolation, purification, biochemical and digestion resistance characterization, and fermentation pattern by human fecal microbiome, we select acorn-and sago-derived prebiotics (on the basis of relatively higher purity and yield and lower protein contamination) and examine their effects in comparison to inulin. Prebiotics treatments in human fecal microbiome culture system not only preserve microbial diversity but also appear to foster beneficial bacteria and short-chain fatty acids (SCFAs). Feeding of acorn-and sago-derived prebiotics ameliorates HFD-induced glucose intolerance and insulin resistance in mice, with effects comparatively superior to those seen in inulin-fed mice. Feeding of both of novel prebiotics as well as inulin increases SCFAs levels in the mouse gut. Interestingly, gut hyperpermeability and mucosal inflammatory markers were *

show abstract

Section: Discussionmentioning

confidence: 99%

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Ahmadi

Nagpal

Wang

et al. 2019

The Journal of Nutritional Biochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to the EFSA (2010) definition, dietary fiber consists of nondigestible carbohydrates, including lignin (thus, dietary fiber is composed of nonstarch polysaccharides, resistant oligosaccharides, resistant starch, and lignin). Polysaccharides, forming fiber, due to the fact that they are not digested, assimilated, or absorbed in the digestive tract, reach the intestines, where they provide food for the intestinal microflora and can act as prebiotics (Ahmadi, Sheikh‐Zeinoddin, Soleimanian‐Zad, Alihosseini, & Yadav, 2019; Wilson & Whelan, 2017). It should be emphasized that not all components of fiber qualify as prebiotics, while a significant portion of prebiotics found in food are components of fiber (Holsher, 2017; Sonnenburg & Bäckhed, 2016).…”

Section: Future Prospectsmentioning

confidence: 99%

“…Because polysaccharides found in acorns are hydrolyzed to a maximum of 3%, they can be used in fermentation reactions carried out by the intestinal microflora. Acorn polysaccharides contribute to the growth of Lactobacillus plantarum , a probiotic strain found in the human microbiome, and have a positive effect on the production of propionate by fecal microflora (Ahmadi et al., 2018, 2019; Tadayoni, Sheikh‐Zeinoddin, & Soleimanian‐Zad, 2015, 2017). Propionate is a factor that promotes cholesterol reduction and satiety (Louis & Flint, 2017).…”

Section: Future Prospectsmentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

show abstract

“…(2013). This may be due to the determination of WHC and ORC by the number of active sites (OH), pore size, conformational structure, and the interaction between the functional groups of the components (Ahmadi, Sheikh‐Zeinoddin, Soleimanian‐Zad, Alihosseini, & Yadav, 2019). The polysaccharides treated with HD and FD showed ORCs of 3.34 ± 0.06 g/g and 3.42 ± 0.13 g/g, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The WRCs of HD-OP and FD-OP were 5.53 ± 0.11 g/g and 5.57 ± 0.09 g/g, respectively, higher than those of some byproduct polysaccharides, such as the bamboo shoot residue polysaccharides studied by Zheng et al (2013). This may be due to the determination of WHC and ORC by the number of active sites (OH), pore size, conformational structure, and the interaction between the functional groups of the components (Ahmadi, Sheikh-Zeinoddin, Soleimanian-Zad, Alihosseini, & Yadav, 2019).…”

Section: Ta B L E 1 Characterization Of Physicochemical Propertiesmentioning

confidence: 90%

Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides

Liu

Zhang

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Osmunda japonica Thunb. is a perennial fern with high nutritional value, important health benefits, and desirable medicinal properties (Zhang, Zhang, Liu, Du, & Tian, 2019). Fresh O. japonica Thunb. is currently rarely seen on the market and it is mainly processed by drying but can also be salted. In addition to being consumed as a food, it is used as a medicine, and notably, it is an important wild vegetable export of China. O. japonica Thunb. is generally picked in April or May, and if it is not processed immediately after harvesting (Rui, Chao, & Xing-ping, 2011), fresh O. japonica Thunb. will lose water, wilt, and undergo aging. There are many types of drying methods used for wild vegetables. The treatment methods used in rural areas can be divided based on the source of heat energy into artificial drying and natural drying (ND) methods. ND methods use solar radiant heat and dry air to dry wild vegetables. Directly processing raw materials by exposing them to sunlight is one such method; this method fully utilizes natural conditions and is operationally relatively simple, inexpensive, and effective (Doymaz, 2011). Artificial drying methods mainly include hot air drying (HD) and vacuum freeze-drying (FD). These methods are not affected by climatic conditions, the drying speeds are relatively fast, and high-quality products with bright color can be obtained; however, there are drawbacks, such as requiring expensive and specialized equipment.

show abstract

Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

Cited by 48 publications

References 38 publications

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Acorn flour properties depending on the production method and laboratory baking test results: A review

Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides

Contact Info

Product

Resources

About