Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment

Lin, Derong; Long, Xiaomei; Xiao, Lijuan; Wu, Zhijun; Chen, Hong; Zhang, Qing; Wu, Ding‐Tao; Qin, Wen; Xing, Baoshan

doi:10.1016/j.ijbiomac.2020.04.133

Cited by 46 publications

(26 citation statements)

References 43 publications

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“…Our results were in accordance to those of previous in vitro and in vivo studies, which revealed that soybean oligosaccharides and soluble polysaccharides could stimulate Lactobacillus and Bifidobacterium growth [29][30][31]. Soybean soluble polysaccharides, which are rich in GalA and Ara, were reported to stimulate Lactobacillus fermentum and L. plantarum growth by 49.5 and 5.25 times, respectively [29]. A similar result was observed, demonstrating that consumption of high-dose soybean oligosaccharides could promote Bifidobacterium and Lactobacillus proliferation in a mouse model [32].…”

Section: Discussionsupporting

confidence: 93%

“…Meanwhile, the medium without a carbon source was used as a negative control, whereas inulin (commercial prebiotic) was used as a positive control to compare its effects with those of MESP. Our results were in accordance to those of previous in vitro and in vivo studies, which revealed that soybean oligosaccharides and soluble polysaccharides could stimulate Lactobacillus and Bifidobacterium growth [29][30][31]. Soybean soluble polysaccharides, which are rich in GalA and Ara, were reported to stimulate Lactobacillus fermentum and L. plantarum growth by 49.5 and 5.25 times, respectively [29].…”

Section: Discussionsupporting

confidence: 92%

“…(known as lactate producers). Enriched acetate production has been reported in numerous inulin intervention studies [14,29]. Moreover, a similar result has been documented when soybean oligosaccharides were used.…”

Section: Discussionsupporting

confidence: 77%

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Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Pham

Yang

2020

Foods

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In the present study, we assessed the extraction of low molecular weight soluble polysaccharides (MESP) from soybean by-products using microwave-assisted enzymatic technology and proposed the chemical structure of MESP using Fourier transform-infrared spectroscopy, gas chromatography, and 1H and 13C nuclear magnetic resonance spectrum analysis. The results suggested that MESP mainly comprised arabinose, rhamnose, and glucuronic acid with (1→4) glycosidic linkages in the backbone. Compared with inulin, MESP was found to selectively stimulate the growth of Lactobacillus probiotics. Moreover, the results of in vitro fermentation indicated that MESP significantly increased the concentrations of both acetate and butyrate (p < 0.05). MESP were treated on lipopolysaccharide (LPS)-stimulated RAW264.7 cells to determine the anti-inflammatory effect in vitro. It was observed that MESP inhibited nitric oxide, tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, and IL-10 production. Furthermore, Western blotting results indicated that MESP significantly attenuated LPS-induced downregulation of phosphorylation levels of Janus kinase 2 (JAK2) and signal transducer and activator of transcription 3 (STAT3) in macrophages. The underlying mechanism might involve inhibition of the expression of pro-inflammatory cytokines, presumably via JAK2/STAT3 pathway. Collectively, the results of our study paved way for the production of MESP, which may be potentially used as nutraceutical ingredients for prebiotics and anti-inflammatory agents, from soybean residue.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

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Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Pham

Yang

2020

Foods

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“…[ 35 ] The X‐ray diffraction scan for CHP‐2 ( Figure a) revealed significant sharp peaks at 20°, 32°, 45°, and 56°, indicating a stable microcrystalline structure in CHP‐2; [ 38 ] additionally, small narrow peaks were observed at 8.5°, 27°, 30°, 34°, 35°, 37°, and 41°, indicating the presence of sub‐crystal structures between crystalline and amorphous CHP‐2. [ 39 ] Other studies had shown that CHP‐2 retains an amorphous structure. [ 40 ] Overall, CHP‐2 was a composite system composed of crystalline, sub‐crystalline, and amorphous structures.…”

Section: Resultsmentioning

confidence: 99%

Structure of Cardamine hupingshanensis No. 2 Polysaccharide (CHP‐2) and Its Effect on Streptozotocin‐induced Diabetic Rats

Huang

Zhang

et al. 2021

Starch Stärke

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Four new types of water‐soluble polysaccharides are isolated from Cardamine hupingshanensis. Herein, this study examines C. hupingshanensis polysaccharide no. 2 (CHP‐2) with a molecular weight of 21.75 kDa. Analysis revealed that CHP‐2 is composed of d‐glucuronic acid, d‐galacturonic acid, glucose, galactose, and L‐arabinose. It is speculated that the main connecting bond is →4)‐α‐D‐Glc(p)‐(1→), →t)‐α‐D‐Glcp‐(1→). Through perfusion experiments using streptozotocin‐induced diabetic rats, oral CHP‐2 solution is found to significantly reduce food intake, water intake, and fasting blood glucose levels, while increasing the weights of rats. In addition, CHP‐2 significantly reduces the serum and liver malondialdehyde contents and increases the activity of the corresponding antioxidant enzymes. Moreover, the effect elicited by the CHP‐2 solution is similar to that of phenformin hydrochloride solution. Hence, the results of this study suggest that CHP‐2 exhibits blood sugar‐lowering and anti‐oxidation effects.

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“…Hypoglycemia and the viscosity of soybeans and the solubility of polysaccharides increased, while α-amylase was inhibited after heating with microwaves. The structural analysis revealed that the surfaces of the polysaccharides were damaged, the surface area increased, the particles became smaller, and the functional radicals changed slightly [ 56 ]; however, the degradation of polysaccharides increased the glucose content. In addition, there are studies that show that the viscosity of polysaccharides decreased after treatment [ 57 ].…”

Section: Transformation Of Natural Productsmentioning

confidence: 99%

Microwave technology: a novel approach to the transformation of natural metabolites

Fang

et al. 2021

Chin Med

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Microwave technology is used throughout the world to generate heat using energy from the microwave range of the electromagnetic spectrum. It is characterized by uniform energy transfer, low energy consumption, and rapid heating which preserves much of the nutritional value in food products. Microwave technology is widely used to process food such as drying, because food and medicinal plants are the same organisms. Microwave technology is also used to process and extract parts of plants for medicinal purposes; however, the special principle of microwave radiation provide energy to reaction for transforming chemical components, creating a variety of compounds through oxidation, hydrolysis, rearrangement, esterification, condensation and other reactions that transform original components into new ones. In this paper, the principles, influencing factors of microwave technology, and the transformation of natural metabolites using microwave technology are reviewed, with an aim to provide a theoretical basis for the further study of microwave technology in the processing of medicinal materials.

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Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment

Cited by 46 publications

References 43 publications

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Structure of Cardamine hupingshanensis No. 2 Polysaccharide (CHP‐2) and Its Effect on Streptozotocin‐induced Diabetic Rats

Microwave technology: a novel approach to the transformation of natural metabolites

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