Interactions of hsian-tsao polysaccharide with corn starch to reduce its in vitro digestibility.

Hsian-tsao polysaccharide (HP) with preferable bioactivities was used to produce starchy gel foods. This study elucidated how interactions of HP (0-0.6 %, w/v) with gelatinized corn starch (CS, 6 %, w/v) reduced in vitro digestibility of CS. The CS digestibility (82.85 %, without HP) was reduced to 68.85 % (co-heated) and 74.75 % (non-co-heated) when 0.6 % HP was added, demonstrating that HP reduced the CS digestibility to a larger extent under co-heating by both HP-CS interactions and inhibiting digestive enzyme activities by HP which was dominated under non-co-heating. Moreover, when co-heated, HP bonded to the amylose of CS via physical forces with a composite index of 21.95 % (0.4 % HP), impeded CS swelling and promoted CS aggregation with the average particle size increased to 42.95 µm (0.6 % HP). Also, the HP-CS complexes formed strong association network structures that increased their apparent viscosity and digestive fluid viscosity. Additionally, HP enhanced the short-range ordered structure and crystal structure of CS. These results evidenced that HP-CS interactions significantly reduced the CS digestibility by forming physical barriers, viscosity effects, and ordered structures, to hinder the enzymes from accessing starch matrices. This laid a foundation for applying HP to starchy foods with a low predicted glycemic index.

Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds.

Hsian-tsao polysaccharide (HTP) with preferable biological activities was explored to improve the gel qualities of surimi. This study investigated the effects of HTP (0-1.0 mg/mL) on structural changes, in vitro digestibility, and fishy odor binding capacity of heat-induced myosin gels (30 mg/mL). HTP promoted the unfolding of myosin structure with transitions from α- helixes to ß-sheets, accompanied by the enhancement of hydrophobic bonds, hydrogen bonds, and non-disulfide covalent bonds dominated within gel networks. Moreover, HTP facilitated the formation of compact gel structures of myosin with superior elastic properties (G' > G'') and apparent viscosity, but without affecting the final in vitro digestibility. Moreover, the microstructure of gels markedly affected the adsorption rate of flavor compounds, with a lower adsorption rate obtained for myosin-HTP gels with compact gel networks embedded with evenly small cavities. Additionally, HTP affected the flavor-binding capacities of myosin gels by increasing hexanal and heptanal, but reducing nonanal and 1-octen-3-ol, in relation to the combined effects of myosin structural changes and newly formed gel networks. This work provides a new prospect for application of HTP to regulate the adsorption rate and binding capacity of myosin gels to fishy odors, critical for improvement of gel properties in surimi products.

Interactions involved in heat-induced gelatin gel containing hsian-tsao gum, and mechanisms to improve its properties.

BACKGROUND: Hsian-tsao gum (HG) has unique gel-promoting and nutritional properties; however, its use in processed foods is limited to starchy foods, partially due to a lack of knowledge related to its interaction with proteins. This study elucidated the interaction mechanism of heat-induced gelatin (G) (50 g kg-1 ) gel fortified with HG (0 ~ 20 g kg-1 ) using rheology, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), large deformation tests, low-field nuclear magnetic resonance (LF-NMR), and confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). RESULTS: Heating promoted synergistic interactions between G and more HG molecules with enhanced apparent viscosity and higher storage modulus G' than loss modulus G″, thus shortening the gel time (tg ) of G-HG sols into gels. Fourier-transform infrared spectroscopy and DSC also confirmed the chemical interactions that occurred, facilitating the formation of ß-sheet structures of G. The microstructure of G gradually formed separate, coarse strands, and aggregated as HG was added, as observed by CLSM and SEM. This accelerated the gel formation rate and changed the textural properties. Although HG caused a disruptive decrease in the helix structure of G, it was possible to compensate for this by accelerating synergistic interactions, including depletion attractions and Maillard reactions, by heating. CONCLUSION: Hsian-tsao gum interacted synergistically with G as a result of heating and this accelerated the gel formation rate and improved the gel properties. Novel complex gels could be designed by blending HG to improve the gel properties of G in the heat processing of the food gel formulation. © 2022 Society of Chemical Industry.

Investigation Driven by Network Pharmacology on Potential Components and Mechanism of DGS, a Natural Vasoprotective Combination, for the Phytotherapy of Coronary Artery Disease.

Phytotherapy offers obvious advantages in the intervention of Coronary Artery Disease (CAD), but it is difficult to clarify the working mechanisms of the medicinal materials it uses. DGS is a natural vasoprotective combination that was screened out in our previous research, yet its potential components and mechanisms are unknown. Therefore, in this study, HPLC-MS and network pharmacology were employed to identify the active components and key signaling pathways of DGS. Transgenic zebrafish and HUVECs cell assays were used to evaluate the effectiveness of DGS. A total of 37 potentially active compounds were identified that interacted with 112 potential targets of CAD. Furthermore, PI3K-Akt, MAPK, relaxin, VEGF, and other signal pathways were determined to be the most promising DGS-mediated pathways. NO kit, ELISA, and Western blot results showed that DGS significantly promoted NO and VEGFA secretion via the upregulation of VEGFR2 expression and the phosphorylation of Akt, Erk1/2, and eNOS to cause angiogenesis and vasodilation. The result of dynamics molecular docking indicated that Salvianolic acid C may be a key active component of DGS in the treatment of CAD. In conclusion, this study has shed light on the network molecular mechanism of DGS for the intervention of CAD using a network pharmacology-driven strategy for the first time to aid in the intervention of CAD.

Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions.

Interactions between gelatin aggregates (G, 0.5 wt%) and an anionic polysaccharide hsian-tsao gum (HG, 0-0.25 wt%) in aqueous solutions were investigated at 25 °C using zeta potentiometry, turbidimetric analysis, dynamic light scattering, confocal laser scanning microscopy (CLSM), fluorescence spectra and circular dichroism measurements. The results indicated that soluble and insoluble G-HG complexes formed mainly through electrostatic interactions followed critical pH-dependent structure-forming events. The phase transition points (pHφ1, pHopt and pHφ2) shifted to lower pH with HG increased, whereas pHc kept constant. Conformational transitions of G from α-helix to ß-sheet were promoted by interacting with HG, concurrent with changes in environment of hydrophobic residues. Additionally, CLSM evidenced phase transitions of G from homogeneity to separation occurred by interaction with HG, forming G-HG complexes with G centered and HG absorbed on the periphery. Findings aided in understanding interactions mechanism between G and HG to further apply HG in designing new food matrixes.

Discovery and identification of antithrombotic chemical markers in Gardenia Fructus by herbal metabolomics and zebrafish model.

ETHNOPHARMACOLOGICAL RELEVANCE: Gardenia Fructus (GF), a traditional Chinese medicine for clearing heat and purging fire, has been reported to use to treat thrombotic related diseases, but the antithrombotic components are not clear. AIM OF THE STUDY: To develop efficient research methods for discovering some representative antithrombotic compounds of GF. MATERIALS AND METHODS: AB line zebrafish induced by arachidonic acid (AA) was used as a fast and trace-sample-required valuation model for antithrombptic effect of GF samples. Among nine samples of GF from different production areas, two samples with the largest difference in bioactivity were selected for downstream analysis. High-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC-Q-TOF/MS) was applied to detect compounds in the GF samples. And herbal metabolomics and grey correlation analysis (GCA) were used to identify crucial compounds with potential antithrombotic activity. Then the bioactivity of those important compounds was verified on the zebrafish model. Network pharmacology was used to explore the protein targets and signaling pathways of these compounds. RESULTS: Among the GF samples, S1 (Huoshan City, Anhui Province), and S6 (Jichun City, Hubei Province), significantly differed in thrombus inhibiting bioactivity. HPLC-Q-TOF/MS identified a total of 614 compounds in each GF sample. 19 compounds were selected as important potential variables from metabolomics data by orthogonal partial least squares discriminant analysis (OPLS-DA). And 10 compounds among them were further found to be positively correlated with the antithrombotic bioactivity of GF by GCA. Finally, 3 compounds in them, geniposide, citric acid, and quinic acid, were confirmed as representative antithrombotic chemical markers of GF. Using network pharmacology analysis, some key protein targets, such as proto-oncogene tyrosine-protein kinase Src (SRC) and cyclin-dependent kinase 2 (CDK2), and some signaling pathways were found to supply powerful evidence about antithrombotic mechanisms of three compounds and GF. CONCLUSIONS: This research have succeeded to discover and identify three representative antithrombotic compounds of GF using an efficient integrated research strategy we established, an Omics Discriminant-Grey Correlation-Biological Activity strategy. The antithrombotic chemical makers we found could also contribute to provided more accurate index components for comprehensive quality control of GF.

[Design and application of a new type minor smoke warming moxibustion cup].

OBJECTIVE: To design a new type minor smoke warming moxibustion cup for convenient use of both the physicians and the patients. METHODS: The double-deck minor smoke warming moxibustion cup is fixed on the part receiving moxibustion by vacuum adsorption; the filtration device on the upper can filtrate and adsorb the harmful substance in the moxa-smoke, and the device with a double-temperature control on the lower can sensitively regulate the moxibustion temperature. RESULTS: This new type minor smoke warming moxibustion cup has the advantages of minor smoke discharge, convenient fixation, sensitive regulation of temperature, saving moxibustion material, lasting action, safety, besides the advantages of traditional moxibustion. CONCLUSION: The new type minor smoke warming moxibustion cup can use for treatment and prevention of diseases, suitable to clinical treatment and family health care.

Design and application of a new type minor smoke warming moxibustion cup / 中国针灸

<p><b>OBJECTIVE</b>To design a new type minor smoke warming moxibustion cup for convenient use of both the physicians and the patients.</p><p><b>METHODS</b>The double-deck minor smoke warming moxibustion cup is fixed on the part receiving moxibustion by vacuum adsorption; the filtration device on the upper can filtrate and adsorb the harmful substance in the moxa-smoke, and the device with a double-temperature control on the lower can sensitively regulate the moxibustion temperature.</p><p><b>RESULTS</b>This new type minor smoke warming moxibustion cup has the advantages of minor smoke discharge, convenient fixation, sensitive regulation of temperature, saving moxibustion material, lasting action, safety, besides the advantages of traditional moxibustion.</p><p><b>CONCLUSION</b>The new type minor smoke warming moxibustion cup can use for treatment and prevention of diseases, suitable to clinical treatment and family health care.</p>