Rapid Quantification of Functional Carbohydrates in Food Products

Parc, Annabelle Le; Lee, Hyeyoung; Chen, Kevin Y.

doi:10.4236/fns.2014.51010

Cited by 8 publications

(9 citation statements)

References 18 publications

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“…All the experiments were conducted for 6 days at 15 • C in a refrigerated shaker incubator (Innova 4340) at 150 r/min. Estimation of EPS was conducted daily using a microplate-based phenol sulfuric acid method (Le Parc et al, 2014).…”

Section: Optimization Of Eps Productionmentioning

confidence: 99%

A Glacier Bacterium Produces High Yield of Cryoprotective Exopolysaccharide

et al. 2020

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Pseudomonas sp. BGI-2 is a psychrotrophic bacterium isolated from the ice sample collected from Batura glacier, Pakistan. This strain produces highly viscous colonies on agar media supplemented with glucose. In this study, we have optimized growth and production of exopolysaccharide (EPS) by the cold-adapted Pseudomonas sp. BGI-2 using different nutritional and environmental conditions. Pseudomonas sp. BGI-2 is able to grow in a wide range of temperatures (4-35 • C), pH (5-11), and salt concentrations (1-5%). Carbon utilization for growth and EPS production was extensively studied and we found that glucose, galactose, mannose, mannitol, and glycerol are the preferable carbon sources. The strain is also able to use sugar waste molasses as a growth substrate, an alternative for the relatively expensive sugars for large scale EPS production. Maximum EPS production was observed at 15 • C, pH 6, NaCl (10 g L −1), glucose as carbon source (100 g L −1), yeast extract as nitrogen source (10 g L −1), and glucose/yeast extract ratio (10/1). Under optimized conditions, EPS production was 2.01 g L −1 , which is relatively high for a Pseudomonas species compared to previous studies using the same method for quantification. High-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) analysis of EPS revealed glucose, galactose, and glucosamine as the main sugar monomers. Membrane protection assay using human RBCs revealed significant reduction in cell lysis (∼50%) in the presence of EPS, suggesting its role in membrane protection. The EPS (5%) also conferred significant cryoprotection for a mesophilic Escherichia coli k12 which was comparable to glycerol (20%). Also, improvement in lipid peroxidation inhibition (in vitro) resulted when lipids from the E. coli was pretreated with EPS. Increased EPS production at low temperatures, freeze thaw tolerance of the EPS producing strain, and increased survivability of E. coli in the presence of EPS as cryoprotective agent supports the hypothesis that EPS production is a strategy for survival in extremely cold environments such as the glacier ice.

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Section: Optimization Of Eps Productionmentioning

confidence: 99%

A Glacier Bacterium Produces High Yield of Cryoprotective Exopolysaccharide

et al. 2020

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“…CCDs generally have vast structural variability consisting of oligomannosidic hybrid or complex type structures [74,75]. These CCDs have been shown to have immunomodulatory weak allergic and/or non-allergenic immunogenic properties, either as free (unlinked) glycans or on (glyco)protein allergens [70,[76][77][78]. Some may also cause false-positive allergologic tests [75].…”

Section: Food Glycans and Antigensmentioning

confidence: 99%

“…Glycans are present on a myriad of nuclear and cytoplasmic proteins [29]. Furthermore, they are endowed with diverse and complicated structures, typical of oligosaccharides (chains of monosaccharides between 3 and 20 sugar units in length) [76]. Dissimilarly to proteins or nucleic acids, which are linear, the glycosidic linkage in oligosaccharides have multiple attach points on the sugar ring, thus allowing both linear and branched structures (called antennae) [7].…”

Section: Food Glycans and Antigensmentioning

confidence: 99%

“…The expression of ABO antigens is also found on lymphocytes, platelets, endothelial cells and most epithelial cells [97,98]. Moreover, they are found in the saliva in several other biological tissues, in human milk (also as free oligosaccharides), and in general on the mucosal epithelium of the GI tract [76,89,[99][100][101][102][103].…”

Section: Food Glycans and Antigensmentioning

confidence: 99%

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Blood Type Diets (BTD) and Aging: An Overview

Menapace¹

2019

J Aging Sci

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It has recently been proposed that glycans, being the third alphabet of life, interact intricately with endogenous biomolecules to modulate tolerance, immune and inflammatory responses. Specifically, food glycans could impact health and be a source of inflammation and age-related diseases. These special carbohydrates are present as glycoconjugates (glycoproteins or glycolipids) in and on the surface of all the cells (glycocalyx) of all organisms or are found in free form in biological fluids. Recent advances in glycobiology and glycochemistry have shown how glycans bind with naturally present human proteins (lectins), through protein-carbohydrate interactions (or PCI), but also how oligosaccharides can interact with other glycans, present throughout the human body (through carbohydrate-carbohydrate interactions, or CCI). Oligosaccharides present in food sources, which go beyond the definition of normal fibers, once ingested are then either absorbed in the bloodstream, where they are recognized by the immune system, or interact with the surface of GI epithelial cells, thus generating appropriate biochemical cascades that induce a tolerance or immune/inflammatory response. Because the ABO epitopes have been encountered on all human cells, not just erythrocytes and based on the different biotypology (A, AB, B, and O) impose morphic changes in the distribution of the glycans on the glycocalyx (lipid rafts and clustered saccharide patches), their CCI with food and microbe glycans will be different, thus, eliciting contrasting responses. This can explain the epidemiological data for blood type diets (BTD). Through continuous consumption of the wrong types of glycans, processes of chronic inflammation could be initiated and progress to accelerated aging. Four basic modes of action have been identified showing how glycans can trigger inflamm-aging. Since glycobiology is a young science, further studies with newer technologies are warranted for advancement in this field.

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“…Many CCDs have been characterised as N-glycans [167,168], having weak allergic [169] or non-allergenic immunomodulatory properties (Table 1) [170].…”

Section: Glycans Are Reactive Chemical Speciesmentioning

confidence: 99%

Recent Advances In Nutritional Sciences: An Overview Of Glycans And MiRNAs

Menapace¹

2018

J Nutr Food Sci

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There are many nutritional substances that humans consume on a daily basis: water, carbohydrates lipids and proteins are main biochemical components of food. But others in a smaller amount are vitamins minerals and enzymes. At a possibly lesser quantity are glycans and miRNAs. The presence of oligoglycans in all food sources has been an established fact for many years. These special carbohydrates are present as glycoconjugates (glycoproteins or glycolipids) in and on the surface of all the cells (glycocalyx) of all organisms that we eat and remain intact through the GI tract as we lack the enzymatic repertoire of the human body to unbind their particular β-linkages. Glycans bind to naturally present human lectins (through protein-carbohydrate interactions), but also with other human glycans (through carbohydrate-carbohydrate interactions, or CCI). Moreover, these glycans, like fibres, are digested by the gut microbiota that resides within the intestine. As our biochemistry shapes the composition of the microbiome, so does the composition of glycans and foods that we consume, triggering biological responses. miRNAs are small, single-stranded, 19-to 23-nucleotide-long RNA molecules and affect the stability of messenger RNA (mRNA) influencing protein synthesis. miRNAs are also present in foods and act on both the microbial composition in our gut and may be absorbed by the walls of the GI tract, demonstrating resistance to food processing and enzymatic attack. Though still a topic of controversy, these small, noncoding RNAs that control gene expression may directly enter into the circulating miRNA population of dietary exogenous miRNAs. It can hence be possible to identify a relationship between glycans and miRNAs in food on one side, microbiota composition on the other and the resultant health status of the host (immune system), on the third side.

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Rapid Quantification of Functional Carbohydrates in Food Products

Cited by 8 publications

References 18 publications

A Glacier Bacterium Produces High Yield of Cryoprotective Exopolysaccharide

A Glacier Bacterium Produces High Yield of Cryoprotective Exopolysaccharide

Blood Type Diets (BTD) and Aging: An Overview

Recent Advances In Nutritional Sciences: An Overview Of Glycans And MiRNAs

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