Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit.

Chayote (Sechium edule), an underutilized cucurbit vegetable crop, has gained attention as it exhibits health-promoting properties. However, the primary structure of chayote cell-wall polysaccharides has not been comprehensively studied. In this study, two cell-wall polysaccharides, CP-1 (41.1 KDa) and CP-2 (15.6 KDa), were extracted from chayote, and the structural analysis of CP-1 and CP-2 was carried out by monosaccharide composition analysis, Fourier transform infrared spectroscopy (FTIR), methylation analysis, and nuclear magnetic resonance spectroscopy (NMR). The results demonstrated that CP-1 was a galactan, and CP-2 was an anionic heteropolysaccharide composed of galacturonic acid, galactose, arabinose, rhamnose, glucose, glucuronic acid, mannose, and xylose in the molar ratio of 31.2:26.3:24.9:7.4:6.5:1.9:1.3:0.5. CP-2 has a backbone of â†’ 4)-ß-d-Galp-(1 â†’ 3,6)-ß-d-Galp-(1 â†’ 3)-ß-d-Galp-(1 â†’ 4)-α-d-GalpA-(1→, with branches at O-6 of â†’ 3,6)-ß-d-Galp-(1→, consisting of α-l-Araf-(1 â†’ 5)-α-l-Araf-(1 â†’ 4)-ß-d-Glcp-(1 â†’. Analysis of the structural and physicochemical properties confirmed the excellent application characteristics of CP-1 and CP-2. Hence, cell-wall polysaccharides of chayote could be used as new polysaccharides materials.

Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review.

Chinese prickly ash is known for producing a typical pungent sensation in Sichuan Cuisine. Accumulating evidence suggest a series of health benefits and pharmacological effects associated with prickly ash. Therefore, a systematic analysis of the composition, structural properties, detection, and flavor mechanism of numbing substances is highly necessitated to address their future application. Sanshool-based unsaturated amides are the primary cause of tingling. The numbing substances have poor stability and are prone to oxidation and decomposition reactions due to their highly unsaturated conjugated diene structures. Pungent sensations evoked by different sanshools are distinct, which is attributed to different mechanisms of interaction with membrane ion channels (TRPV1, TRPA1, and KCNK). In this paper, the composition, structural properties (such as isomerization, oxidation), detection, and flavor mechanism of numbing substances of prickly ash were summarized. The prospective application and future research direction of numbing substances in the prickly ash industry were also proposed.

Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14.

Bitterness is an inherent organoleptic characteristic affecting the flavor of Zanthoxylum bungeanum Maxim. In this study, the vital bitter components of Z. bungeanum were concentrated through solvent extraction, sensory analysis, silica gel chromatography, and thin-layer chromatographic techniques and subsequently identified by UPLC-Q-TOF-MS. Two components with the highest bitterness intensities (BIs), such as 7-methoxycoumarin and 8-prenylkaempferol were selected. The bitter taste perceived thresholds of 7-methoxycoumarin and 8-prenylkaempferol were 0.062 mmol/L and 0.022 mmol/L, respectively. Moreover, the correlation between the contents of the two bitter components and the BIs of Z. bungeanum were proved. The results of siRNA and flow cytometry showed that 7-methoxycoumarin and 8-prenylkaempferol could activate the bitter receptor hTAS2R14. The results concluded that 7-methoxycoumarin and 8-prenylkaempferol contribute to the bitter taste of Z. bungeanum.

Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method.

Pectin is one of high-value functional food ingredients. Better knowledge of properties of chayote pectin would help to promote the application of the chayote as a pectin source. In this study, ultrasound-assisted extraction (UAE) was used to extract chayote pectin. The extraction parameters were optimized by a Box-Behnken response surface design. The highest yield (6.19%) was obtained at a liquid/solid ratio of 50 mL/g, ultrasonic temperature of 70 °C and ultrasonic time of 40 min as optimized extraction conditions. The chemical properties, spectral information and rheological properties of pectin extracted with UAE under the optimum conditions (PEUO) were measured and the results indicated that the PEUO exhibited a low degree of esterification, high molar mass (2.47 × 106 g/mol) and suitable foaming capacity. The PEUO featured a stronger antioxidant capacity compared to commercially apple pectin and the PEUO solutions (1%, 2%, 3% and 5%) showed a non-Newtonian behavior. Hence, PEUO may provide beneficial characteristics to find use in food industry.

Mechanistic investigation on binding interaction of konjac glucomannan with Zanthoxylum armatum DC. seed glutelin in solution.

Interaction between konjac glucomannan (KGM) and Zanthoxylum armatum DC. seed glutelin (ZSG) was believed to influence the conformational and physicochemical properties of ZSG and impact the texture and shelf-life of food. We investigated changes in fluorescence, ultraviolet-visible (UV-Vis) and fourier transform infrared (FTIR) spectroscopies to explore the interaction of ZSG and KGM. The Stern-Volmer quenching constant (KSV) at three temperatures was evaluated in order to determine the quenching mechanism. The results showed that KGM quenches the fluorescence intensity of ZSG through a static quenching process. Thermodynamic parameters at different temperatures demonstrated that the interaction between ZSG and KGM was mainly favored by van der Waals forces and hydrogen bonding forces, and the binding process was spontaneous and exothermic. The fluorescence spectroscopy, UV-Vis absorption spectroscopy and FTIR spectroscopy data revealed the conformational changes of ZSG upon its interaction with KGM. According to the obtained results, the ZSG-KGM complex was formed.

The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film.

Corn starch-based films containing cinnamon essential oil were prepared. The physical properties of the films, and the diffusion kinetics of cinnamaldehyde were analyzed. The results showed that the antibacterial polymer film containing 2.0% (w/v) cinnamon essential oil had the acceptable physical properties with the tensile strength and the elongation at break of 22.53 ±â€¯0.16 MPa and 20.07 ±â€¯1.18%, respectively. The diffusion kinetics of cinnamaldehyde followed Fick's diffusion law. The diffusion percentage of cinnamaldehyde into 10% ethanol was lower than that of 95% ethanol. For short-term diffusion into 95% ethanol, the estimated n-values were between 0.1736 and 0.3519 and the diffusion coefficient (Dp) was increased with the increase of temperature. For long-term diffusion into 95% ethanol, the Dp values were decreased by 105-106 times in relative to short-term diffusion, and the partition coefficient (KP,F) was decreased with the increase of temperature. The antibacterial polymer film containing 2.0% cinnamon essential oil exhibited antibacterial activity for over 120 days.