Structure and Bioactivities of Fungal Polysaccharides

Khan, Muhammad Saeed; Zhang, Xuewu; You, Lijun; Fu, Xiong; Abbasi, Arshad Mehmood

doi:10.1007/978-3-319-16298-0_28

Cited by 4 publications

(4 citation statements)

References 93 publications

(104 reference statements)

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“…In another work EC of chitosan and lemon oil was used, where the increase in the maturity index was reported during the days of storage at 4 °C, with a maximum of approximately 12% (Perdones et al 2012). Noting that essential oils can have an effect on the senescence of the fruit by helping in the conservation of fruits, it is worth mentioning that in this work this effect was presented by the PHC, since it has been reported antiviral, antibacterial and antifungal effect of some extracellular compounds such as polysaccharides of polyporales fungi (De Silva et al 2013;Khan et al 2014) including Humphreya coffeata.…”

Section: Soluble Solids (Ss) Ph and Maturity Indexmentioning

confidence: 80%

“…In contrast, fungi are an important source of obtaining molecules that can be used in the food industry; such compounds can be low molecular weight (terpenoids, polyketides, and alkaloids) and/or complex high molecular weight compounds such as proteins, lipids, and polysaccharides (De Silva et al 2013). Several studies reported that polysaccharides are one of the main bioactive compounds in different types of edible and medicinal mushrooms that have antiviral, antibacterial, and antifungal activity both in vitro and in vivo, which depending on their molecular weight, composition, branching, etc., their effect can vary (Khan et al 2014). However, until now, this type of molecules obtained from fungi have not been used in the preparation of EC.…”

Section: Introductionmentioning

confidence: 99%

“…The polysaccharides of Humphreya coffeata have been quantified but have not yet been identified; however, glucans are the polysaccharides most produced by fungi. Depending on biotic and abiotic factors, differences in their composition may occur including glucose, mannose, ribose, fucose, among other carbohydrates (De Silva et al 2013;Khan et al 2014). Therefore, the objective of this work was to elaborate an EC with extracellular compounds from the Humphreya coffeata fungus and pectin to evaluate its application in fresh strawberries.…”

Section: Introductionmentioning

confidence: 99%

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Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

Agapito-Ocampo

Amaro-Guadarrama

Díaz‐Godínez

et al. 2021

BioRes

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Edible coatings (EC) are a biodegradable alternative for food preservation. In this work EC based on extracellular compounds of Humphreya coffeata and pectin (PHC) were elaborated and characterized through testing on strawberries. Two PHC types were obtained (PHC1, which settled, and PHC2, which floated during the first separation). The conservation period of the strawberry and the phenol content and antioxidant activity in strawberries with the EC were determined. Four EC were prepared (EC1, EC2, EC3, and EC4), in which EC1 did not contain any PHC, EC2 contained PHC1, EC3 contained PHC2, and EC4 contained both PHCs. Three EC types (EC2, EC3, and EC4) delayed the decay of strawberries approximately 90% at 20 °C during the first 10 days of evaluation, and at 4 °C the effect was between 75 and 90% after 25 days of experimentation. However, EC3 and EC4, both of which contained PHC2, presented the best results. The content of total phenols (approximately 55 mg (gallic acid equivalent (GAE)/mL) and the free radical scavenging activity were 35% with ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 75% with DPPH (2,2-diphenyl-1-picrylhydrazyl) in strawberries with EC. Thus, EC are an alternative for preserving strawberries without losing their antioxidant capacity.

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Section: Soluble Solids (Ss) Ph and Maturity Indexmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

Agapito-Ocampo

Amaro-Guadarrama

Díaz‐Godínez

et al. 2021

BioRes

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“…Fungal polysaccharides are found in cell walls or formed by energy processes in edible fungi and yeasts [ 56 , 57 ]. These are polymeric molecules with linear and branched structures composed of homopolysaccharides and heteropolysaccharides that exhibit various biological properties [ 57 , 58 ]. Many scientific studies, reports, and patents refer to the possibility of their use in various fields.…”

Section: Antioxidant and Antimicrobial Activities Of Polysaccharidesmentioning

confidence: 99%

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Akacha

Michalak

Najar³

et al. 2023

Foods

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Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.

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Production of bioproducts by endophytic fungi: chemical ecology, biotechnological applications, bottlenecks, and solutions

Lü

Zhao

et al. 2018

Appl Microbiol Biotechnol

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Endophytes are microorganisms that colonize the interior of host plants without causing apparent disease. They have been widely studied for their ability to modulate relationships between plants and biotic/abiotic stresses, often producing valuable secondary metabolites that can affect host physiology. Owing to the advantages of microbial fermentation over plant/cell cultivation and chemical synthesis, endophytic fungi have received significant attention as a mean for secondary metabolite production. This article summarizes currently reported results on plant-endophyte interaction hypotheses and highlights the biotechnological applications of endophytic fungi and their metabolites in agriculture, environment, biomedicine, energy, and biocatalysts. Current bottlenecks in industrial development and commercial applications as well as possible solutions are also discussed.

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Structure and Bioactivities of Fungal Polysaccharides

Cited by 4 publications

References 93 publications

Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Production of bioproducts by endophytic fungi: chemical ecology, biotechnological applications, bottlenecks, and solutions

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