Ultrasonic and free-radical degradation of mannan from Candida albicans

Čížová, Alžbeta; Bystrický, Peter; Bystrický, Slavomı́r

doi:10.1016/j.ijbiomac.2014.12.046

Cited by 13 publications

(2 citation statements)

References 34 publications

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“…Compared with other techniques for polysaccharide degradation, including thermal, mechanical, oxidative, and hydrolytic and high-energy radiation, US is a clean, non-hazardous, non-thermal mechanical means, which is most favorable for processing food grade products (Gogate & Prajapat, 2015). Because ultrasonic degradation of polysaccharide is mainly caused by the fluid shear forces from collapsing cavitation, it may reduce the molecular weight by splitting the most susceptible chemical bonds, but not cause significant change in chemical structure (Huang et al, 2015;Prajapat et al, 2016;Čížová et al, 2015;Zhi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharide chain conformation on ultrasonic degradation of curdlan in alkaline solution

Cheung

Yin

2018

Carbohydrate Polymers

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Section: Introductionmentioning

confidence: 99%

Effect of polysaccharide chain conformation on ultrasonic degradation of curdlan in alkaline solution

Cheung

Yin

2018

Carbohydrate Polymers

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“…At present, mannan are mostly obtained by isolation from the plant or yeast cell wall by water extraction; enzymatic, acid/alkali hydrolysis, or physical methods [ 16 , 17 ]; synthesis by an engineering strain [ 18 ]; or enzymatic synthesis [ 19 ] in vitro. However, some problems still exist, such as high cost, complex purification process, degradation of the strain, and low enzyme activity [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

A Poly-D-Mannose Synthesized by a One-Pot Method Exhibits Anti-Biofilm, Antioxidant, and Anti-Inflammatory Properties In Vitro

et al. 2023

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In this study, D-mannose was used to synthesize poly-D-mannose using a one-pot method. The molecular weight, degree of branching, monosaccharide composition, total sugar content, and infrared spectrum were determined. In addition, we evaluated the safety and bioactivity of poly-D-mannose including anti-pathogen biofilm, antioxidant, and anti-inflammatory activity. The results showed that poly-D-mannose was a mixture of four components with different molecular weights. The molecular weight of the first three components was larger than 410,000 Da, and that of the fourth was 3884 Da. The branching degree of poly-D-mannose was 0.53. The total sugar content was 97.70%, and the monosaccharide was composed only of mannose. The infrared spectra showed that poly-D-mannose possessed characteristic groups of polysaccharides. Poly-D-mannose showed no cytotoxicity or hemolytic activity at the concentration range from 0.125 mg/mL to 8 mg/mL. In addition, poly-D-mannose had the best inhibition effect on Salmonella typhimurium at the concentration of 2 mg/mL (68.0% ± 3.9%). The inhibition effect on Escherichia coli O157:H7 was not obvious, and the biofilm was reduced by 37.6% ± 2.9% at 2 mg/mL. For Staphylococcus aureus and Bacillus cereus, poly-D-mannose had no effect on biofilms at low concentration; however, 2 mg/mL of poly-D-mannose showed inhibition rates of 33.7% ± 6.4% and 47.5% ± 4%, respectively. Poly-D-mannose showed different scavenging ability on free radicals. It showed the best scavenging effect on DPPH, with the highest scavenging rate of 74.0% ± 2.8%, followed by hydroxyl radicals, with the scavenging rate of 36.5% ± 1.6%; the scavenging rates of superoxide anion radicals and ABTS radicals were the lowest, at only 10.1% ± 2.1% and 16.3% ± 0.9%, respectively. In lipopolysaccharide (LPS)-stimulated macrophages, poly-D-mannose decreased the secretion of nitric oxide (NO) and reactive oxygen species (ROS), and down-regulated the expression of tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6). Therefore, it can be concluded that poly-D-mannose prepared in this research is safe and has certain biological activity. Meanwhile, it provides a new idea for the development of novel prebiotics for food and feed industries or active ingredients used for pharmaceutical production in the future.

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Ultrasound in Food Processing

Povey¹,

Mason²

2017

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Ultrasonic and free-radical degradation of mannan from Candida albicans

Cited by 13 publications

References 34 publications

Effect of polysaccharide chain conformation on ultrasonic degradation of curdlan in alkaline solution

Effect of polysaccharide chain conformation on ultrasonic degradation of curdlan in alkaline solution

A Poly-D-Mannose Synthesized by a One-Pot Method Exhibits Anti-Biofilm, Antioxidant, and Anti-Inflammatory Properties In Vitro

Ultrasound in Food Processing

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