Ultrasound-assisted extraction and antioxidant activity of polysaccharides from Acanthus ilicifolius

Mtetwa, Michelle Dorcas; Qian, Li-Sun; Zhu, Hong-An; Cui, Fengjie; Zan, Xinyi; Sun, Wenjing; Wu, Di; Yang, Yan

doi:10.1007/s11694-019-00371-6

Cited by 20 publications

(11 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2015) have demonstrated that cranberry proanthocyanidins and other polyphenols exhibited anti‐infective properties, whereas oligosaccharide components in cranberry showed an anti‐biofilm effect against Escherichia coli biofilm. Owing to the fact that conventional extraction can lead to the use of large amount of solvents, energy, time, and generation of carbon footprints, there has been an increased focus on green technologies for extraction of functional ingredients (Khodaei, Karboune, & Orsat, 2016; Mtetwa et al., 2020; Petkova, Ivanov, Vrancheva, Denev, & Pavlov, 2017). This work is aimed at the extraction of cell wall carbohydrates (e.g., pectic oligo/polysaccharides) from cranberry pomace obtained from industrial juice production using the microwave‐assisted alkaline extraction and the enzymatic approaches.…”

Section: Introductionmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

View full text Add to dashboard Cite

Cranberry pomace obtained from industrial juice production was characterized by proximate composition analysis and monosaccharide profile of the dietary fiber. Extraction of carbohydrates from pomace was investigated using microwave‐assisted alkaline method and five commercial biocatalysts (pure endo‐galactanase and four multienzyme biocatalysts). The extracts obtained from microwave‐assisted approach had average total sugars yield of 21.3% and contained mostly oligosaccharides in the degree of polymerization range of 7 to 10. All multienzyme biocatalysts led to yields similar or higher than microwave‐assisted approach (23.4% to 42.0%), but mainly generated shorter oligosaccharides with a degree of polymerization of 2 to 5. Compared to cranberry pomace dietary fiber, microwave‐assisted extracts were enriched in pectic oligosaccharides, whereas the enzymatic extracts were enriched in glucans and had less rhamnose and galactose. Pomace ground for 5 min or more by ball mill assumed a powdery consistence. Longer milling did not affect particle size but increased their roughness. Such physical changes had no effect on the efficiency of multienzymatic treatment. Practical Application The increased production of cranberries and cranberry products will continuously generate more pomace, a potentially valuable material for the generation of added‐value products. Up to 60% to 70% of cranberry pomace is composed of plant cell wall material. The properties of naturally occurring plant cell wall polysaccharides and their corresponding oligosaccharides have been of a great interest, and many of them find application as functional food ingredients. Despite the fact that the cranberry pomace is rich in plant cell polysaccharides, it has been mainly explored as a source of phenolic antioxidants. This study reveals the efficiency of cranberry pomace as a source of nondigestible oligosaccharides. The use of microwave‐assisted extraction and different biocatalysts for the enzymatic extraction led to oligosaccharides with well‐defined monosaccharide composition and molecular weight distribution. The study of the effects of these extraction techniques on the yield and the characteristics of generated oligosaccharides would allow the modulation of their properties. As an overall, the findings of this study would contribute to lay the scientific ground for the development of innovative process for the isolation of nondigestible oligosaccharides as functional ingredients from cranberry pomace by products.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Ultrasound-assisted extraction (UAE) is a green and efficient extraction technology, which has become a very important extraction method for natural polysaccharide extraction. It reported that the water-soluble polysaccharides from the Acanthus ilicifolius could be extracted by the method of UAE and optimized, in which the optimized conditions were extraction time of 50min, ultrasonic power of 150W, and liquid to solid ratio of 35ml/g (Mtetwa et al, 2020). Besides, the polysaccharides from Rosa roxburghii Tratt fruit have been extracted by UAE technology, and the optimum conditions were ultrasonic power 148W, extraction temperature 78.8°C (Chen and Kan, 2018).…”

Section: Discussionmentioning

confidence: 99%

Ultrasound‐assisted extraction of boulardii yeast cell wall polysaccharides: Characterization and its biological functions on early‐weaned lambs

Liu

Zhang

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Firstly, this study was designed to determine the optimal ultrasound‐assisted extraction parameters of Saccharomyces boulardii yeast wall polysaccharides (BYWP). Besides, the molecular weight and the ratio of mannose to glucose in compositions of BYWP were determined. Also, the effects of BYWP on the gain feed ratio, diarrhea frequency, intestinal morphology, intestinal immunity, and intestinal microbial flora of early‐weaned lambs were investigated. Single‐factor tests and Response surface optimization analysis (RSA) were used to obtain the optimal ultrasound‐assisted extraction conditions. Sephadex G‐100 column chromatography and liquid chromatography were used to analyze the molecular weight and ratio of mannose to glucose. The feeding trial was used to observe the biological functions of BYWP on early‐weaned lambs. A total of 72 36‐day‐old crossbred early‐weaned lambs were randomly divided into 4 groups with 3 replicates per group and 6 lambs per replicate. Lambs in the four treatments were fed basal milk replacer without supplement (Group I), basal milk replacer+0.1% BYWP (Group II), basal milk replacer+0.3% BYWP (Group III), and basal milk replacer+0.5% BYWP (Group IV), respectively. The optimal ultrasound‐assisted extraction parameters were as follows: NaOH addition: 52.63%, ultrasonic power: 143.15 W, ultrasonic time: 86.20 min, and the optimized extraction yield reached 37.54%. The molecular weights of main components BLC‐1 and BLC‐2 were 164.68 KDa and 13.21 KDa, and their proportions in BYWP were 24.57% and 66.08%, respectively. The proportions of glucose, mannose in BLC‐1 and BLC‐2 were 47.68%, 39.18%, and 76.59%, 6.86%, respectively. The addition of 0.3% and 0.5% BYWP in basal milk replacer significantly increased the average daily gain and feed conversion rate, and decreased the average fecal index and diarrhea rate of early‐weaned lambs. The addition of 0.3% and 0.5% BYWP significantly enhanced the intestinal morphology (villus height, crypt depth, and V/C value) of jejunum, ileum (p < .05). The addition of 0.3% and 0.5% BYWP significantly improved the levels of SIgA and IL‐10, but significantly decreased the level of IL‐1 in the ileum (p < .05). The addition of 0.3% and 0.5% BYWP significantly increased the number of Lactobacillus, but significantly suppressed the growth of Salmonella and Clostridium perfringens (p < .05). The results of the present study suggest that the supplementation of BYWP in the diet of early‐weaned lambs could increase feed utilization rate, and enhance intestinal morphology, immunological competence, microbial flora balance, and decrease the rate of diarrhea occurrence.

show abstract

“…Novel methods have been applied in polysaccharides extraction, using fewer solvents, operating at lower temperatures, and decreasing extraction time [ 38 ]. Ultrasound assisted extraction (UAE) breaks down cells with frequencies higher than 20 kHz [ 39 ], microwave assisted extraction (MAE) disrupts hydrogen bonds, migrating dissolved ions with non-ionizing electromagnetic radiation of frequencies between 300 MHz and 300 GHz [ 40 ], and enzyme-assisted extraction (EAE) degrades cell walls [ 41 ]. However, no method is perfect, and yields may be low.…”

Section: Polysaccharides From Seaweedsmentioning

confidence: 99%

A Critical Review of the Abilities, Determinants, and Possible Molecular Mechanisms of Seaweed Polysaccharides Antioxidants

Liu

Sun

2020

IJMS

View full text Add to dashboard Cite

Oxidative stress induces various cardiovascular, neurodegenerative, and cancer diseases, caused by excess reactive oxygen species (ROS). It is attributed to the lack of sufficient antioxidant defense capacity to eliminate unnecessary ROS. Seaweeds are largely cultivated for their edible and commercial purposes. Excessive proliferation of some seaweeds has occurred in coastal areas, causing environmental and economic disasters, and even threating human health. Removing and disposing of the excess seaweeds are costly and labor-intensive with few rewards. Therefore, improving the value of seaweeds utilizes this resource, but also deals with the accumulated biomass in the environment. Seaweed has been demonstrated to be a great source of polysaccharides antioxidants, which are effective in enhancing the antioxidant system in humans and animals. They have been reported to be a healthful method to prevent and/or reduce oxidative damage. Current studies indicate that they have a good potential for treating various diseases. Polysaccharides, the main components in seaweeds, are commonly used as industrial feedstock. They are readily extracted by aqueous and acetone solutions. This study attempts to review the current researches related to seaweed polysaccharides as an antioxidant. We discuss the main categories, their antioxidant abilities, their determinants, and their possible molecular mechanisms of action. This review proposes possible high-value ways to utilize seaweed resources.

show abstract

Ultrasound-assisted extraction and antioxidant activity of polysaccharides from Acanthus ilicifolius

Cited by 20 publications

References 34 publications

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Ultrasound‐assisted extraction of boulardii yeast cell wall polysaccharides: Characterization and its biological functions on early‐weaned lambs

A Critical Review of the Abilities, Determinants, and Possible Molecular Mechanisms of Seaweed Polysaccharides Antioxidants

Contact Info

Product

Resources

About