Pressure-controlled steam explosion as pretreatment for efficient extraction of Tremella fuciformis polysaccharide: Structure and bioactivity.

Tremella fuciformis (TF) is a mushroom with rich nutritional and medicinal value. This study aimed to develop an efficient extraction technique for TF polysaccharide (TFP) to enhance its health benefits. TF was subjected to steam explosion (SE) pretreatment at 0.5, 1.0, and 1.5 MPa for 60 s, followed by polysaccharide extraction. The extraction yield of TFP increased from 15.42 % to 50.16 % at 1.0 MPa. SE disrupted the dense structure of TFP, significantly improving total sugar and uronic acid contents, monosaccharide molar percentages of mannose and glucose, specific surface area, and ζ potential by 0.16, 0.4, 0.01, 0.83, 0.19, and 0.26 times at 0.5 MPa (P < 0.05). With increasing SE pressure, the thermal stability of TFP was enhanced, while its elasticity, viscosity, molecular weight, and particle size were reduced. TFP at 0.5 MPa significantly extended the lifespan of Drosophila melanogaster, with Tmax reaching 74 d for females and 60 d for males at a dosage of 0.015625 %, indicating a 0.32-fold enhancement. TFP enhanced climbing ability and antioxidant stress resistance, increased antioxidant enzyme activities and total antioxidant capacity, and reduced malondialdehyde levels, indicating its anti-aging effects. These findings provide theoretical and technical support for the high-value development and utilization of TFP.

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp.

Dietary fiber-rich Lentinula edodes stems influence the structure and in vitro digestibility of low-moisture extruded maize starches.

Low-moisture extrusion (LME) can be used to improve the utilization of dietary fiber-rich Lentinula edodes stems (LES). The incorporation of dietary fiber can affect heat-induced interactions of starch molecules, which are critical for modifying starch characteristics via LME. In this work, a blend of LES and maize starch was extruded into a product at low moisture (30 %, w/v). The structure, physicochemical properties, and in vitro digestibility of extruded maize starches were investigated at different LES levels. The results showed that low levels (<7 %) of LES increased the crystallinity of LME-produced starch, while high levels (>7 %) did not. Because of the LES's soluble to insoluble dietary fiber ratios, the increased crystallinity of LES-added starch led to greater molecular ordering and the formation of an elastic gel after LME. At a suitable LES level (~3 %), highly crystallized starches were resistant to enzymolysis and had a high proportion of resistant starch. The obtained findings would contribute to a better understanding of how dietary fiber-rich LES affects starch extrusion and provide an alternative use for boosting the value of LES by-products.

Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment.

The interaction between polyphenols and starch is an important factor affecting the structure and function of starch. Here, the impact of chlorogenic acid on the multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment were evaluated in this study. The results showed that lotus seed starch granules were destroyed under autoclaving treatment, and chlorogenic acid promoted the formation of loose gel structure of lotus seed starch. In particular, the long- and short-range ordered structure of lotus seed starch-chlorogenic acid complexes were reduced compared with lotus seed starch under autoclaving treatment. The relative crystallinity of A-LS-CA complexes decreased from 23.4 % to 20.3 %, the value of R1047/1022 reduced from 0.87 to 0.80, and the proportion of amorphous region increased from 10.26 % to 13.85 %. In addition, thermal stability, storage modulus and loss modulus of lotus seed starch-chlorogenic acid complexes were reduced, indicating that the viscoelasticity of lotus seed starch gel was weakened with the addition of chlorogenic acid. It is remarkable that chlorogenic acid increased the proportion of resistant starch from 58.25 ± 1.43 % to 63.85 ± 0.96 % compared with lotus seed starch under autoclaving treatment. Here, the research results provided a theoretical guidance for the development of functional foods containing lotus seed starch.

Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity.

This paper investigated the effects of steam explosion (SE) pretreatment on the structural characteristics and antioxidant activity of Hypsizygus marmoreus polysaccharides (HPS). Hypsizygus marmoreus samples were pretreated at different SE temperatures (120-200 °C) and polysaccharides were extracted using the water extraction and alcohol precipitation method. The results showed that SE pretreatment improved the extraction rate of HPS. Under the conditions of SE treatment time of 60 s and temperature of 160 °C, the extraction rate of HPS was the highest (8.78 ± 0.24%). After SE pretreatment, the structural changes of HPS tended to enhance the antioxidant activity, which showed that the content of Gal and Man in the monosaccharide composition increased and the molecular weight decreased. When testing antioxidant activity in vitro, the ability of SE-pretreated HPS to scavenge DPPH radicals, hydroxyl radicals, and superoxide anion radicals was better than that of HPS without SE pretreatment. Our findings shed light on SE pretreatment as an efficient method for extracting active polysaccharides, providing a new way to improve their extraction rate and biological activity.

Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by different processing methods.

To study the effect of starch-polyphenol interaction induced by different processing methods on digestion characteristics, a dynamic in vitro human gastrointestinal system was employed to investigate the digestive characteristics of lotus seed starch-epigallocatechin gallate (EGCG) complex (LS-EGCG) prepared by different processing methods. Digestion altered crystal structure, particle size, morphology, pH, starch hydrolysis, and EGCG content. Processing broke physical barriers, reducing particle size by enzyme erosion. Enzymatic hydrolysis gradually exposed EGCG, indicated by green fluorescence. Heat and high pressure treatments enhanced starch dissolution, increasing sugar accumulation and hydrolysis. However, ultrasonic-microwave and high pressure microfluidization treatments formed dense structures, decreasing hydrolysis rates. Overall, the complex formed by high pressure microfluidization showed better enzyme resistance. The results provide a scientific basis for the development of food with quality and functional properties.

Porphyra haitanensis glycoprotein regulates glucose homeostasis: targeting the liver.

In this study, we investigated the effects of glycoprotein (PG)-mediated regulation of Porphyra haitanensis on liver glucose metabolism in hyperglycemic mouse models, and sought to establish the underlying mechanism, as determined by the changes in liver gene expression and metabolic profiles. The results showed that 30-300 mg kg-1 PG upregulated the expression of the liver genes Ins1, Ins2, Insr, Gys2, Gpi1, Gck, and downregulated the expression of G6pc, G6pc2, and G6pc3, in a concentration-dependent manner. 300 mg kg-1 PG downregulated the concentrations of glucose-related metabolites in the liver, but upregulated lactic acid, 2-aminoacetic acid, and glucose-1-phosphate concentrations. It was assumed that PG regulated liver glucose metabolism by enriching insulin secretion, glycolysis/gluconeogenesis, and the AMPK signaling pathway, and promoting insulin secretion, glycogen synthesis, and glycolysis. Our findings supported the development of P. haitanensis and its glycoproteins as novel natural antidiabetic compounds that regulated blood glucose homeostasis.

ExtraCorporeal Membrane Oxygenation in the therapy for REfractory Septic shock with Cardiac function Under Estimated (ECMO-RESCUE): study protocol for a prospective, multicentre, non-randomised cohort study.

INTRODUCTION: Severe septic cardiomyopathy (SCM) is one of the main causes of refractory septic shock (RSS), with a high mortality. The application of venoarterial extracorporeal membrane oxygenation (ECMO) to support the impaired cardiac function in patients with septic shock remains controversial. Moreover, no prospective studies have been taken to address whether venoarterial ECMO treatment could improve the outcome of patients with sepsis-induced cardiogenic shock. The objective of this study is to assess whether venoarterial ECMO treatment can improve the 30-day survival rate of patients with sepsis-induced refractory cardiogenic shock. METHODS AND ANALYSIS: ExtraCorporeal Membrane Oxygenation in the therapy for REfractory Septic shock with Cardiac function Under Estimated is a prospective, multicentre, non-randomised, cohort study on the application of ECMO in SCM. At least 64 patients with SCM and RSS will be enrolled in an estimated ratio of 1:1.5. Participants taking venoarterial ECMO during the period of study are referred to as cohort 1, and patients receiving only conventional therapy without ECMO belong to cohort 2. The primary outcome is survival in a 30-day follow-up period. Other end points include survival to intensive care unit (ICU) discharge, hospital survival, 6-month survival, quality of life for long-term survival (EQ-5D score), successful rate of ECMO weaning, long-term survivors' cardiac function, the number of days alive without continuous renal replacement therapy, mechanical ventilation and vasopressor, ICU and hospital length of stay, the rate of complications potentially related to ECMO treatment. ETHICS AND DISSEMINATION: The trial has been approved by the Clinical Research and Application Institutional Review Board of the Second Affiliated Hospital of Guangzhou Medical University (2020-hs-51). Participants will be screened and enrolled from ICU patients with septic shock by clinicians, with no public advertisement for recruitment. Results will be disseminated in research journals and through conference presentations. TRIAL REGISTRATION NUMBER: NCT05184296.

Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits.

Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE-modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 ± 0.90 % to 43.01 ± 0.78 %) and estimated glycemic index (from 84.10 ± 4.39 to 68.45 ± 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE-modified edible fungi processing by-product SDF as an additive in functional foods.

Structural and Physicochemical Properties of a Chinese Yam Starch-Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment.

Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment were investigated. X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, rapid visco analysis, differential scanning calorimetry, and the 3,5-dinitrosalicylic acid method were applied in this study. The results showed that the Chinese yam starch-tea polyphenol complex formed a structural domain with higher thermal stability along with lower pasting viscosities than native starch. The in vitro digestibility of Chinese yam starch decreased with the addition of the tea polyphenol, and the amount of resistant starch content in the complex was 56.25 ± 1.37%, significantly higher than that of native starch (p < 0.05). In addition, the complex showed a B+V-type crystalline structure, which confirmed that the interaction modes between the starch and tea polyphenol include hydrogen bonding and hydrophobic interactions. Moreover, the appearance of an irregular sponge network structure of the complex further supported the interactions between the starch and tea polyphenol. This study provides a theoretical basis for the development of functional foods using Chinese yam starch.

Structure and Antidiabetic Activity of a Glycoprotein from Porphyra haitanensis.

A novel antidiabetic glycoprotein (PG) was isolated and purified from Porphyra haitanensis, and its structure and inhibiting activity on α-amylase and α-glucosidase were analyzed. The purity of the PG was 95.29 ± 0.21%, and its molecular weight was 163.024 ± 5.55 kDa. The PG had a tetramer structure with α- and ß-subunits, and it contained 54.12 ± 0.86% protein (with highly hydrophobic amino acids) and 41.19% ± 0.64% carbohydrate (composed of galactose). The PG was linked via an O-glycosidic bond, exhibiting an α-helical structure and high stability. In addition, the PG inhibited the activities of α-amylase and α-glucosidase, by changing the enzyme's structure toward the PG's structure in a noncompetitive inhibition mode. Molecular docking results showed that the PG inhibited α-amylase activity by hydrophobic interaction, whereas it inhibited α-glucosidase activity by hydrogen bonds and hydrophobic interaction. Overall, the PG was linked to polysaccharides via O-glycosidic bonds, showing an α-helical configuration and a hydrophobic effect, which altered the configuration of α-amylase and α-glucosidase and exerted hypoglycemic activity. This study provides insights into analyzing the structure and antidiabetic activity of glycoproteins.

The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products.

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.

Gut microbiome-serum metabolic profiles: insight into the hypoglycemic effect of Porphyra haitanensis glycoprotein on hyperglycemic mice.

The hypoglycemic activity of natural algal glycoproteins has attracted interest, but studies of their mechanism of regulating glucose metabolism are lacking. This study investigated the hypoglycemic activity of Porphyra haitanensis glycoprotein (PG) in a mouse hyperglycemia model. The underlying mechanism was elucidated by monitoring changes in the gut microbiome and untargeted serum metabolomics. The results indicated that 30-300 mg kg-1 PG regulated blood glucose levels by increasing insulin secretion, reducing glycated hemoglobin, and improving streptozotocin-induced hyperglycemia in a concentration-dependent manner. In particular, 300 mg kg-1 PG decreased fasting blood glucose by 63.11% and glycosylated hemoglobin by 24.50% and increased insulin secretion by 163.97%. The mechanism of the improvement of hyperglycemia by PG may involve regulating beneficial intestinal bacteria (e.g., norank_f__Muribaculaceae and Lachnospiraceae) and altering the serum metabolic profile (e.g., upregulation of hypotaurine, 3-hydroxy-2-naphthoic acid, and L-glycine), to regulate taurine and hypotaurine, the TCA cycle, AMPK, and pyruvate metabolism. Our findings supported the development of Porphyra haitanensis and its glycoprotein as novel natural antidiabetic compounds to regulate the glycemic balance.

Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis.

This study provides a novel method of preparing lotus seed starch nanocrystals (LS-SNCs) using acid hydrolysis combined with ultrasonic-assisted acid hydrolysis (U-LS-SNCs) and evaluates the structural characteristics of starch nanocrystals using scanning electron microscopy; analysis of particle size, molecular weight, and X-ray diffraction patterns; and FT-IR spectroscopy. The results showed that the preparation time of U-LS-SNCs could be reduced to 2 days less than that for LS-SNCs. The smallest particle size and molecular weight were obtained after a 30 min treatment with 200 W of ultrasonic power and 5 days of acid hydrolysis. The particle size was 147 nm, the weight-average molecular weight was 3.42 × 104 Da, and the number-average molecular weight was 1.59 × 104 Da. When the applied ultrasonic power was 150 W for 30 min and acid hydrolysis was applied for 3 days, the highest relative crystallinity of the starch nanocrystals was 52.8%. The modified nanocrystals can be more widely used in various applications such as food-packaging materials, fillers, pharmaceuticals, etc.

Marine glycoproteins: a mine of their structures, functions and potential applications.

Many bioactive compounds are reported from marine organisms, which are significantly different from those found in terrestrial organisms regarding their chemical structures and pharmacological activities. Marine glycoproteins (MGs) have aroused increasing attention as a good nutrient source owing to their potential applications in medicine, cosmetics and food. However, there is a lack of a comprehensive study on MGs to help readers understand the current state of research on marine-derived glycoproteins. The current review compiles the recent progress made on the structures and functions of MGs with future perspectives to maximize their value and applications via bibliometric analysis methods for the first time. The current research on MGs appears mostly limited to the laboratory, with no large-scale production of marine glycoproteins developed. The sugar chains are bound to proteins through covalent bonds that can readily be cleaved leading to difficultly in their separation and purification. Health effects attributed to MGs include treatment of inflammatory diseases, as well as anti-oxidant, immune modulation, anti-tumor, hypolipidemic, hypoglycemic, anti-bacterial and anti-freeze activities. This review can not only deepen the understanding of the functions of MGs, but also lay an important foundation for the further development and utilization of marine resources.

Overview on isolation, structural and functional properties of marine glycoproteins (MGs) via bibliometric analysis methods for the first time.Marine glycoproteins (MGs) have various biological activities and potential health applications.glycoproteins from marine organisms (MGs) significantly enhanced anti-oxidant and anti-inflammatory activities.

Anti-fatigue effect of glycoprotein from hairtail (Trichiurus lepturus) by-products in a behavioral mouse model.

Hairtail (Trichiurus lepturus) is a kind of abundant marine fish, and its by-products contain rich protein resources, which can be better exploited and utilized in the food industry. In this study, the glycoprotein of hairtail by-products (GHB) was extracted using ultrasonic-assisted salt solution extraction with hairtail by-products as the raw material. The anti-fatigue effect of GHB was explored by mouse behavior experiments (shuttle box test, open field test and load swimming test). The results showed that the active escape times of the GHB group increased compared with the blank group in the shuttle box test, and the GHB group stayed in the central area for more time in the open field test. At the same time, the exhaustive swimming time of high-dose-group mice was 122.01% longer than that of the blank control group. GHB can improve the memory learning ability and activity of mice, and exert its anti-fatigue effect by eliminating excessive free radicals, slowing the metabolism of amino acids and proteins, and increasing glycogen reserves. This study provides a theoretical basis for the function mechanism of glycoprotein of hairtail by-products and the development of supplementary material in functional foods.

The Anti-Fatigue Effect of Glycoprotein from Hairtail Fish (Trichiurus lepturus) on BALB/c Mice.

Fatigue is related to a variety of chronic diseases and has become a hot research topic in recent years. Various bioactive components have been extracted from hairtail fish (Trichiurus lepturus); however, none of these studies involved the anti-fatigue activity of hairtail fish glycoprotein (HGP). Thus, antioxidant experiments were conducted in vitro, and the anti-fatigue activity of HGP was further evaluated in BALB/c mice. The effects of HGP on the behavior of BALB/c mice were verified by classical behavioral experiments, and the indicators related to anti-fatigue activity were detected. The results showed that the antioxidant capacity in vitro of HGP increased gradually in the concentration range of 10 to 100 mg/mL. HGP improved the exercise ability of the mice. HGP was also found to significantly (p < 0.05) reduce the serum levels of lactate dehydrogenase (LDH), blood lactic acid (BLA), blood urea nitrogen (BUN), and creatine kinase (CK). The contents of liver glycogen (LG) and muscle glycogen (MG) were also significantly (p < 0.05) increased by HGP. Malondialdehyde (MDA) content in the serum and brains of the mice was significantly (p < 0.05) reduced and catalase (CAT), glutathione peroxidase (GPX), and superoxide dismutase (SOD) were significantly (p < 0.05) increased by HGP, especially in the middle- and high-dose groups. These results enhance our understanding of the anti-fatigue function of HGP and lay an important foundation for the further development and utilization of hairtail fish resources.

Principle and Application of Steam Explosion Technology in Modification of Food Fiber.

Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the technical principle of steam explosion, and its definition, modification and application in dietary fiber, which have been explored by researchers in recent years. The principle and application of steam explosion technology in the modification of food dietary fiber were analyzed. The change in dietary fiber structure; physical, chemical, and functional characteristics; the advantages and disadvantages of the method; and future development trends were discussed, with the aim to strengthen the economic value and utilization of plants with high dietary fiber content and their byproducts.

Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch-Protein Mixtures.

The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch-protein (LS-LP) interactions on the structural, thermal and gelatinization properties of LS-LP mixtures, using LS/LP ratios of 6:1, 6:2, 6:3, 6:4, 6:5, or 1:1, after heat treatment (95 °C, 30 min). Fourier transform infrared peaks at 1540 cm-1 and 3000-3600 cm-1 revealed the major interactions (electrostatic and hydrogen bonding) between LS and LP. The UV-visible absorption intensities (200-240 nm) of LS-LP mixtures increased with increased protein content. X-ray diffraction and electron microscopy revealed that LS-LP consists of crystalline starch granules encapsulated by protein aggregates. Increasing the addition of protein to the mixtures restricted the swelling of the starch granules, based on their solubility, swelling properties and thermal properties. Viscometric analysis indicated that the formation of LS-LP mixtures improved structural and storage stability. These findings provide a practicable way to control the thermal and gelatinization properties of lotus seed starch-protein mixtures, by changing the proportions of the two components, and provide a theoretical basis for developing novel and functional lotus-seed-based foods.