Oxidation of β-glucan extracted from Poria Cocos and its physiological activities

Wang, Yongjiang; Liu, Shiwang; Yang, Zhixiang; Zhu, Yuezhao; Wu, Yuanfeng; Huang, Jun; Mao, Jianwei

doi:10.1016/j.carbpol.2011.03.052

Cited by 34 publications

(19 citation statements)

References 27 publications

(26 reference statements)

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“…It is reported that water-soluble dietary fibers are more effective in lowering cholesterol levels than water-insoluble dietary fibers [38,39]. Water solubility also appears to be involved in bile acid binding capacity [16]. Therefore, better functionality of CMP to bind bile acids in vitro might be partly explained by their improved water solubility.…”

Section: Bile Acid Binding Capacitymentioning

confidence: 97%

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Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman

Wang

et al. 2012

International Journal of Biological Macromolecules

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Section: Bile Acid Binding Capacitymentioning

confidence: 97%

“…Based on the method of literature [6,16], the effect of the samples on the in vitro bile acid binding capacity was investigated. After samples were added to 0.01 M sodium phosphate buffer (pH 7.00) containing 10.20 g bile acid to yield 5.00 mM, they were treated at 37 • C for 2 h and then filtered.…”

Section: Bile Acid Binding Assaymentioning

confidence: 99%

Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman

Wang

et al. 2012

International Journal of Biological Macromolecules

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“…Wang et al () reported the same behavior as the β‐glucan extracted from Poria cocos , where oxidation promoted a greater bile acids binding capacity, which was according to the authors results in lowering cholesterol and blood pressure. Bae et al () reported that β‐glucan, not enzymatically hydrolyzed with the enzyme, and then presented with a bile acid binding capacity of 13.1%, as well as a generally higher breakage of the chain, resulted in an increase in this property.…”

Section: Resultsmentioning

confidence: 62%

Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions

Souza

Bartz

Zavareze

et al. 2017

Journal of Food Processing and Preservation

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The β‐glucan fiber has been used to change the consistency, water activity, and fat binding capacity (FB), promoting viscosity, gelification or emulsification, in foods. Its properties are related to their structure, which can be modified chemically, enzymatically, and physically. The objective of this study was to evaluate the effect of oxidation under soft conditions (0.05 mL 100 g−1 and 0.10 mL 100 g−1 H2O2 for 10 and 20 min) on the functional, thermal, and rheological properties of oat β‐glucan. The soft oxidation of β‐glucan at higher levels of oxidant increased the power of swelling and bile acids binding capacity, resulting in a higher hypocholesterolemic effect. In the same levels, the texture profile of oxidized β‐glucans gels showed a reduction in hardness and lack of adhesiveness, as well as an increase in springiness and gumminess. The viscosity of β‐glucan decreased after oxidation and showed pseudoplastic behavior. Practical applications β‐glucan solutions can easily suffer molecular breakdown due to different processes, which may alter the effectiveness of health benefits due to their relationship with the viscosity. Among the possible modifications to which polysaccharides like β‐glucan may be submitted, oxidation stands out. Studies on oxidation of β‐glucan has been carried out using hydrogen peroxide as an oxidizing agent and iron ions as a catalyst, under conditions of concentration and temperature variables. However, there are no studies of oxidation of β‐glucan under soft reaction conditions, with the purpose of improving physiological properties.

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“…The modified polysaccharides showed improved solubility properties (Chang & Robyt, 1996), metal chelating abilities (Muzzarelli, Muzzarelli, Cosani, & Terbojevich, 1999; and the possibility of introducing new functional groups through amidation (Follain et al, 2008;Su et al, 2013) or esterification (Muzzarelli et al, 1999). Besides, the biological activity was modified by the introduction of new anionic groups (Bae, Kim, Lee, & Lee, 2011;Delattre et al, 2015;Elboutachfaiti et al, 2011;Wang et al, 2011).…”

Section: Introductionmentioning

confidence: 96%

Partial and total C-6 oxidation of gelling carrageenans. Modulation of the antiviral activity with the anionic character

Stortz

Navarro

Damonte

2015

Carbohydrate Polymers

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Oxidation of β-glucan extracted from Poria Cocos and its physiological activities

Cited by 34 publications

References 27 publications

Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman

Effects of degree of carboxymethylation on physicochemical and biological properties of pachyman

Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions

Partial and total C-6 oxidation of gelling carrageenans. Modulation of the antiviral activity with the anionic character

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