Preparation and characterization of antioxidant and pH-sensitive films based on arrowhead (Sagittaria sagittifolia) starch, κ-carrageenan and black chokeberry (Aronia melanocarpa) extract for monitoring spoilage of chicken wings.

In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry.

Characterization, antioxidant, antineoplastic and immune activities of selenium modified Sagittaria sagittifolia L. polysaccharides.

This study proposed an optimal way to supplement organic selenium, boost polysaccharides solubility, antioxidant, anticancer, immune responses. A purified polysaccharide fraction of Sagittaria sagittifolia L. (PSSP) was successfully modified with selenium (Se-PSSP), and its characteristics, antioxidant, antineoplastic and immune activities were studied. The structure and the monosaccharide composition were determined by means of UV-visible spectrometry, FT-IR spectra, NMR spectra, X-ray diffraction spectroscopy (XRD), scanning electron microscope (SEM) and atomic force microscope (AFM). The results showed that both PSSP and Se-PSSP contained a pyranoid polysaccharide linked by α-glycosidic bonds in the main chain. In addition, PSSP and Se-PSSP were amorphous morphology without three-helix conformation. PSSP (47.12 kDa) was mainly composed of glucose, mannose and xylose with molar percentages of 55.82%, 14.86% and 14.35%, respectively. Se-PSSP (16.82 kDa) is mainly composed of glucose, xylose and galactose with molar percentages of 26.49%, 18.76% and 18.14%, respectively. Compared with PSSP, Se-PSSP showed stronger water-solubility, antioxidant activity, cytotoxicity and immunomodulatory activity than that of PSSP. These results suggested that Se-PSSP is a promising novel Se-supplement and may be served as an excellent potential antioxidant, antineoplastic, and immunomodulatory agents in the field of functional foods and medicine industry.

Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits.

Sagittaria trifolia is an aquatic plant that is distributed worldwide. The edible tuber part of S. trifolia is a very common and popular vegetable in China. The aim of the present review is to discuss the discovery of nutraceuticals from S. trifolia tuber by reviewing its major constituents, food processing, food products, and health-promoting benefits. Sagittaria trifolia tuber comprises a series of nutritional and bioactive constituents, including dietary fibers, amino acids, minerals, starches, non-starch polysaccharides, diterpenoids, colchicine, phenols, and organic acids. Food processing affects its flavor, biocomponents, and bioactivity. Numerous S. trifolia tuber-based food products and nutraceuticals have been developed, but new categories of products and the anticipated functions still need to be explored. The non-starch polysaccharides could be the central ingredients that contribute to the plant's antioxidant, hepatoprotective, hypoglycemic, lipid-regulating, and immunostimulatory properties. Of these, antioxidant and hepatoprotective effects have been thoroughly investigated. Procedures for the extraction and purification of polysaccharides influence their health-promoting actions. Overall, S. trifolia tuber is an underutilized aquatic vegetable species that is an emerging subject for nutraceutical research. © 2020 Society of Chemical Industry.

Optimization, characterization, rheological study and immune activities of polysaccharide from Sagittaria sagittifolia L.

To improve the extraction efficiency of polysaccharides from Sagittaria sagittifolia L. (SPU) by ultrasonic assisted extraction (UAE), the optimal extraction conditions were optimized as follows: extraction temperature of 85℃, extraction time of 15 min and ratio of liquid to raw material 43 mL/g, under these conditions, the yield of SPU increased by about 168 % compared with hot water extraction (HWE). After separation and purification by DEAE-52 cellulose column and Sephadex G-50 column, the pure polysaccharide fraction (SPU70-W1) was obtained, and its structure, rheology and immune activity were analyzed. The results indicated that SPU70-W1 (7.70 kDa) contained mannose, glucose and galactose in the molar ratio of 2.06:93.58:4.36 with typical pseudoplasticity fluids behavior and possessed the backbone of →2,6)-α-D-Glcp-(1→, →3,6)-α-D-Glcp-(1→, α-D-Glcp-(1→ and 6)-α-D-Glcp-(1→. In addition, SPU70-W1 exhibited remarkable immunomodulatory activity. Thus, SPU70-W1 could contribute to the food, medicine, cosmetics as a functional additive.

Comparison of characterization, antioxidant and immunological activities of three polysaccharides from Sagittaria sagittifolia L.

To investigate and compare the preliminary structural characteristics and biological activity in vitro of polysaccharides from Sagittaria sagittifolia L. (SSs) by different extration methods, three polysaccharides (SSW, SSU, and SSP) were obtained with hot water, ultrasound-assisted, and subcritical water extraction. Their structural features were elucidated using High Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), Scanning Electron Microscopy (SEM), Infrared Spectroscopy (IR), Atomic Force Microscopy (AFM), Zeta Potential and Congo red methods. Furthermore, the antioxidant activity and immunostimulatory effects were investigated in vitro. Molecular weight and monosaccharide composition analysis exhibited that SSW (2275.0 kDa), SSU (148.7 kDa), and SSP (1984.0 kDa) were heteropolysaccharide with dramatically different monosaccharide species and mole ratios. In addition, SSP exhibited stronger antioxidant activity in vitro and more potent immunomodulatory activity than SSW and SSU. SSP has greater potential to be explored as biologicalagents for use in complementary medicine or functional foods.

Antioxidant activities of Sagittaria sagittifolia L. polysaccharides with subcritical water extraction.

In the present study, orthogonal experiment (L9 (3)4) was used to optimize the extraction process of Sagittaria sagittifolia L. polysaccharides (SSP) with subcritical water, and the antioxidant activities of polysaccharides were also investigated. The results showed that the optimum extraction conditions were obtained when pH, extraction temperature, extraction time, and liquid to solid ratio were 7, 170 °C, 16 min and 30:1 (mL/g), respectively. In addition, DPPH/ABTS radical scavenging rate and Fe3+ reducing power of polysaccharides exhibited a certain dose-effect relationship. Furthermore, both yield and antioxidant activities of polysaccharides with subcritical water extraction (SWE) were higher than traditional hot water extraction (HWE). The above results showed that SWE was an effective technique to extract and separate polysaccharides from Sagittaria sagittifolia L., which may be potentially applied in the related polysaccharides extraction.

Physiological Responses of Aphanizomenon flos-aquae Under the Stress of Sagittaria sagittifolia Extract.

The algal growth and physiological characters of Aphanizomenon flos-aquae were studied under the stress of Sagittaria sagittifolia extract. The results showed that the growth of A. flos-aquae was significantly inhibited by S. sagittifolia extract. The exopolysaccharide (EPS), total soluble protein, intracellular phosphorus (o-PO4-P) contents and malondialdehyde (MDA) contents in A. flos-aquae cells increased significantly. These results suggested that A. flos-aquae can adapt to stress by increasing its normal metabolic activity. The algal cellular antioxidant enzymes, superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), were triggered to different degrees when exposed to S. sagittifolia extract. The MDA contents and activities of SOD, CAT and POD in algal cells suggested that oxidative damage induced by S. sagittifolia extract via the oxidation of ROS (O2·-) might be an important factor responsible for the inhibition of the growth of A. flos-aquae. In addition, SOD may be an important site for the inhibition of S. sagittifolia extract on A. flos-aquae cells. These results indicate that S. sagittifolia may be a good candidate for controlling A. flos-aquae blooms.

Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour.

Arrowhead tubers with protein, lipid and ash content of 4.60%, 2.27% and 6.15%, respectively were subjected to pan and microwave roasting, converted to flour and studied for physicochemical, functional and antioxidant properties. The lightness 'L' of flour decreased significantly (p⩽0.05) from 83.01 to 72.21 while significant increase in 'a' and 'b' color values was observed from -0.27 to 2.49 and 15.49 to 25.35 on roasting. Light transmittance decreased significantly upon roasting and the lowest value (0.80) was showed by pan roasted sample. Significant decrease in pasting properties like peak (963.0-147.7 cP), setback (172.0-97.67 cP) and final viscosity (861.67-202.66 cP) was also recorded on roasting. However, roasting led to increase in pasting temperature from 78.53 to 95.23°C. The water (1.49-2.03 g/g) and oil (1.65-1.85 g/g) absorption capacity increased, while significant decrease was observed in foaming and emulsion properties upon roasting. The total phenolic content, antioxidant activity and reducing power enhanced upon pan and microwave roasting from 1.02 to 2.42 mg/g (GAE); 44.30% to 46.61%; 74.59% to 76.23%, respectively. Thermal parameters like onset temperature (To) and ΔH decreased while peak temperature (Tp) increased on roasting.

Hepatic c-fos expression is independent of oxidative stress and inflammation induced by acute cadmium exposure in rats.

AIM: To investigate the relationships between c-fos expression and oxidative stress or inflammation in the liver induced by acute cadmium (Cd) exposure. METHODS: Sixty male Sprague-Dawley rats were randomly assigned to 1 of 6 groups, 10 rats in each group. They were intragastrically pretreated with distilled water, distilled water, vitamin E (50 mg/100 g body weight), 25, 50 and 75% Sagittaria sagittifolia (SS) extract (2 ml/100 g weight) once a day for 10 consecutive days. Twenty-four hours after the last feeding, all animals were intraperitoneally administered CdCl(2) (20 micromol/kg body weight) except for the control group which was given distilled water. Twenty-four hours after intoxication, the glutathione (GSH) and malondialdehyde (MDA) contents and gene expression of tumor necrosis factor-alpha (TNF-alpha) and c-fos were measured in the livers. RESULTS: Acute Cd exposure significantly increased MDA levels, decreased GSH levels and upregulated the gene expression of TNF-alpha and c-fos in the liver. Vitamin E and middle and high doses of SS were able to inhibit the MDA level, but only middle and high doses of SS enhanced the GSH level and inhibited the upregulation of TNF-alpha gene expression. However, neither vitamin E nor SSwas able to inhibit the upregulation of c-fos gene expression in the liver. CONCLUSION: Our data suggested that c-fos induction is independent of oxidative stress or inflammation in the liver during the process of acute Cd exposure in rats.

ent-rosane and labdane diterpenoids from Sagittaria sagittifolia and their antibacterial activity against three oral pathogens.

Seven new ent-rosane diterpenoids, sagittines A-G (1-7), together with one new labdane diterpene, 13-epi-manoyl oxide-19-O-alpha-l-2',5'-diacetoxyarabinofuranoside (8), were isolated from the whole plant of Sagittaria sagittifolia. The structures and relative configurations of 1-8 were characterized using spectroscopic means, chemical methods, and X-ray crystallography. Compounds 1-4 exhibited antibacterial activity against the oral pathogens Streptococcus mutans ATCC 25175 and Actinomyces naeslundiis ATCC 12104, with MIC values between 62.5 and 125 microg/mL. Compound 5 was active against only A. naeslundiis ATCC 12104, with an MIC value of 62.5 microg/mL.