Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da-KGM) obtained by sonication.

BACKGROUND: Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal properties of viscosity enhancement and gelling ability. The current study aimed to prepare and characterize KGM and deacetylated KGM (Da-KGM) samples obtained by sonication in neutral and alkali ethanol-water solutions. RESULTS: The results showed that the deacetylation degree (DD) of Da-KGM increased exponentially with alkali concentration. Fourier transform infrared spectrometry further confirmed the deacetylation reaction through the dramatic decrease in the acetyl group band at 1740 cm-1 . Besides, the high similarity among the tested groups in terms of X-ray diffraction (XRD) spectra implied a similar crystalline structure, while differential scanning calorimetry (DSC) curves revealed that the water binding capacity and decomposition temperature of KGM changed slightly with alkali and sonication treatment. The rheological profiles indicated that apparent viscosity (η0 ) of sonicated KGM samples was unchanged except for the T60 group (60 min sonication treatment). Particularly, ultrasonic treatment under high alkaline conditions (0.10 mol L-1 NaOH) was noted to promote the deacetylation reaction, and the obtained samples showed decreased apparent viscosity and weakened the gelation process in aqueous solution. Partial correction analysis indicated that alkali rather than ultrasonic treatment resulted in the change of DD and η0 in Da-KGM. Moreover, sonication contributed to off-white color by reducing the browning caused by alkali in Da-KGM products. CONCLUSION: Ultrasound-mediated heterogeneous deacetylation reaction is a feasible way to prepare Da-KGM samples with lightened browning and controllable DD. © 2022 Society of Chemical Industry.

Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging.

Antimicrobial activity is a promising property for food packaging which could prolong the shelf life of food products. In this paper, the physicochemical and antimicrobial properties of konjac glucomannan (KGM)/soluble green tea powder (SGTP) edible films were firstly prepared and analyzed through light barrier properties, Fourier transform infrared spectroscopy (FT-IR), tensile strength (TS), X-ray diffraction (XRD), thermogravimetric analysis and scanning electron microscope (SEM). The results showed that appropriate addition of SGTP could improve the TS of composite films. With the increase of SGTP content, the transmittance of the films in the ultraviolet region decreased obviously, and the thermal stability was improved in a SGTP dependent manner. KGM/SGTP films present a fairly smooth and flat surface without any fracture when 0.5% SGTP was provided. The bacteriostatic test showed that the bacteriostatic performance of the composite films against Staphylococcus aureus and Escherichia coli was also significantly enhanced. When 1% SGTP was provided, the zones of inhibition for Escherichia coli and Staphyloccocus aureus reached to 13.45 ± 0.94 mm and 13.76 ± 0.92 mm, respectively. Overall, the KGM/SGTP films showed great potential as bioactive packaging materials to extend food shelf life.

Andrographolide: A Herbal-Chemosynthetic Approach for Enhancing Immunity, Combating Viral Infections, and Its Implication on Human Health.

Plants consistently synthesize and accumulate medically valuable secondary metabolites which can be isolated and clinically tested under in vitro conditions. An advancement with such important phytochemical production has been recognized and utilized as herbal drugs. Bioactive andrographolide (AGL; C20H30O5) isolated from Andrographis paniculate (AP) (Kalmegh) is a diterpenoid lactones having multifunctional medicinal properties including anti-manic, anti-inflammatory, liver, and lung protective. AGL is known for its immunostimulant activity against a variety of microbial infections thereby, regulating classical and alternative macrophage activation, Ag-specific antibody production during immune disorder therapy. In vitro studies with AGL found it to be effective against multiple tumors, neuronal disorders, diabetes, pneumonia, fibrosis, and other diverse therapeutic misadventures. Generally, virus-based diseases like ZIKA, influenza A virus subtype (H1NI), Ebola (EBOV), Dengue (DENV), and coronavirus (COVID-19) epidemics have greatly increased scientific interest and demands to develop more effective and economical immunomodulating drugs with minimal side effects. Trials and in vitro pharmacological studies with AGL and medicinally beneficial herbs might contribute to benefit the human population without using chemical-based synthetic drugs. In this review, we have discussed the possible role of AGL as a promising herbal-chemo remedy during human diseases, viral infections and as an immunity booster.

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems.

BACKGROUND: Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS: NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION: Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.

Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations.

BACKGROUND: Dietary fibers (DFs) are known as potential formulations in human health due to their beneficial effects in control of life-threatening chronic diseases including cardiovascular disease (CVD), diabetes mellitus, obesity and cancer. In recent decades scientists around the globe have shown tremendous interest to evaluate the interplay between DFs and gastrointestinal (GIT) microbiota. Evidences from various epidemiological and clinical trials have revealed that DFs modulate formation and metabolic activities of the microbial communities residing in the human GIT which in turn play significant roles in maintaining health and well-being. Furthermore, interestingly, a rapidly growing literature indicates success of DFs being prebiotics in immunomodulation, namely the stimulation of innate, cellular and humoral immune response, which could also be linked with their significant roles in modulation of the probiotics (live beneficial microorganisms). SCOPE AND APPROACH: The main focus of the current review is to expressively highlight the importance of DFs being prebiotics in human health in association with their influence on gut microbiota. Now in order to significantly achieve the promising health benefits from these prebiotics, it is aimed to develop novel formulations to enhance and scale up their efficacy. Therefore, finally, herein unlike previously published articles, we highlighted different kinds of prebiotic and probiotic formulations which are being regarded as hot research topics among the scientific community now a days. CONCLUSION: The information in this article will specifically provide a platform for the development of novel functional foods the demands for which has risen drastically in recent years.

Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides.

In this work the influences of κ-carrageenan (CRG), konjac glucomannan (KGM) and inulin on lysozyme (Ly)'s structure, activity, and their complex phase behavior were investigated through spectroscopy and activity measurement in heated and unheated conditions. It was found that the impact on the structure and activity of Ly was determined by the interactions with polysaccharides. After heat treatment, KGM and CRG improved the stability of complex systems. However, inulin did not have significant impact. Heating process promoted to change the structure of Ly, and the intervention retard following the sequence of CRG > KGM > inulin. The worthwhile work indicated protein's structure and activity could be regulated by the interaction with polysaccharide, which might provide theoretical basis for food preservation and processing in different temperature treatments. Besides, the bidirectional effects of polysaccharide on protein would be beneficial to rational selection of functional properties of polysaccharide/protein systems.

Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.

Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of ß-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of ß-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.

Rheological and physicochemical properties of heat-induced ovalbumin gels in presence of sodium carboxymethyl cellulose.

In this study, the effect of sodium carboxymethylcellulose (CMC-Na) on the rheological and physicochemical properties of heat-induced ovalbumin (OVA) gels was evaluated. The OVA/CMC-Na composite gels were prepared by heat-induced (85 °C, pH 7.0) a mixture of CMC-Na (0, 0.2, 0.4, 0.8 and 1%) and OVA. The results revealed that the addition of CMC-Na dramatically reduced the springiness and hardness of the composite gels, while slightly enhancing the intermolecular hydrogen bonding interactions, which facilitated the improvement of the softness of the gels. It can be observed by SEM that the added CMC-Na was stacked on the surface of the OVA, resulting in visible "linear bumps". All gel samples exhibited shear-thinning behavior. The apparent viscosity of the composite gels increased with the addition of CMC-Na, and the OVA gel with 1% CMC-Na showed the highest apparent viscosity and the lowest storage modulus (G'). Additionally, low field nuclear magnetic resonance (LF-NMR) measurements indicated that the increasing CMC-Na boosted the water mobility of the composite gel. This study offers a novel approach to the development of ovalbumin-based soft gel foods, especially for certain populations with swallowing difficulties.

Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.

The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G' and G″ of emulsions became larger and approached a "solid-like" state. When the KGM concentration was ≥0.2 %, the large amplitude sweeps of the emulsion exhibited a "weak strain overshoot". The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a "spider web" epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of ß-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.

Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.

The reversibility of freeze-thaw/re-emulsification of Pickering emulsion stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) was improved by adding konjac glucomannan (KGM). With the increase in the KGM concentration, the delamination of emulsions after freeze-thaw treatment was significantly improved. The microstructure showed that the presence of KGM helped to maintain the network structure of continuous phases. In particular, the particle size of the emulsion did not increase significantly after three freeze-thaw cycles when the KGM concentration was 0.6 % and the oil phase fraction was 60 %. The results of flocculation degree and coalescence degree also indicated that KGM promoted the cross-linking between particles on the surface of the droplet and increased the thickness of the interfacial film of the droplet. Rheological analysis also proved the same result: the elastic modulus of the emulsion was still larger than the viscous modulus, which showed the ideal freeze thaw reversibility. After adding KGM, the emulsion formed a strong network structure with good stability for long-term storage and reversibility for freeze-thaw cycling/re-emulsification. Thus, the emulsion has broad application prospects in food, cosmetics, and pharmaceutical fields.

Exploring the Synthetic Chemistry of Phenyl-3-(5-aryl-2-furyl)- 2-propen-1-ones as Urease Inhibitors: Mechanistic Approach through Urease Inhibition, Molecular Docking and Structure-Activity Relationship.

Furan chalcone scaffolds belong to the most privileged and promising oxygen-containing heterocyclic class of compounds, which have a wide spectrum of therapeutic applications in the field of pharmaceutics, pharmacology, and medicinal chemistry. This research described the synthesis of a series of twelve novel and seven reported furan chalcone (conventional synthetic approach) analogues 4a-s through the application of microwave-assisted synthetic methodology and evaluated for therapeutic inhibition potential against bacterial urease enzyme. In the first step, a series of nineteen substituted 5-aryl-2-furan-2-carbaldehyde derivatives 3a-s were achieved in moderate to good yields (40-70%). These substituted 5-aryl-2-furan-2-carbaldehyde derivatives 3a-s were condensed with acetophenone via Claisen-Schmidt condensation to furnish 19 substituted furan chalcone scaffolds 4a-s in excellent yields (85-92%) in microwave-assisted synthetic approach, while in conventional methodology, these furan chalcone 4a-s were furnished in good yield (65-90%). Furan chalcone structural motifs 4a-s were characterized through elemental analysis and spectroscopic techniques. These nineteen (19)-afforded furan chalcones 4a-s were screened for urease inhibitory chemotherapeutic efficacy and most of the furan chalcones displayed promising urease inhibition activity. The most active urease inhibitors were 1-phenyl-3-[5-(2',5'-dichlorophenyl)-2-furyl]-2-propen-1-one 4h with an IC50 value of 16.13 ± 2.45 µM, and 1-phenyl- 3-[5-(2'-chlorophenyl)-2-furyl] -2-propen-1-one 4s with an IC50 value of 18.75 ± 0.85 µM in comparison with reference drug thiourea (IC50 = 21.25 ± 0.15 µM). These furan chalcone derivatives 4h and 4s are more efficient urease inhibitors than reference drug thiourea. Structure-activity relationship (SAR) revealed that the 2,5-dichloro 4h and 2-chloro 4s moiety containing furan chalcone derivatives may be considered as potential lead reagents for urease inhibition. The in silico molecular docking study results are in agreement with the experimental biological findings. The results of this study may be helpful in the future drug discovery and designing of novel efficient urease inhibitory agents from this biologically active class of furan chalcones.

Characterization and antibacterial behavior of an edible konjac glucomannan/soluble black tea powder hybrid film with ultraviolet absorption.

In this study, a KGM/SBTP film was prepared by a blending method using KGM and a soluble black tea film (SBTP) as substrates, and its hygroscopicity, thermal properties, light barrier properties, microstructure, and bacteriostatic properties were evaluated. The results confirmed that compared with the control group, with the increase in the SBTP content, the transmittance of the film in the ultraviolet region significantly reduced, and the water barrier property and thermal stability were improved. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) results indicated that the tea polyphenols interacted with the film substrate. SEM also showed that the structure of the KGM/SBTP films was smooth and flat, and all samples showed no fracture. In addition, the KGM/SBTP mixed membrane had obvious concentration-dependent antibacterial activity. When the concentration of SBTP was 0.9%, the inhibition zones against Staphylococcus aureus and Escherichia coli were 12.30 ± 0.20 mm and 12.05 ± 0.47 mm, respectively.

Fabrication, stability and rheological properties of zein/chitosan particles stabilized Pickering emulsions with antioxidant activities of the encapsulated vit-D3.

Pickering emulsions have been known to be promising candidates for encapsulating and delivering a wide range of bioactive compounds with antioxidant potentials. In this work, we formulated and characterized zein (ZN)/chitosan (CS) stabilized Pickering emulsion. The prepared emulsions were firstly characterized by droplet size after preparation and after storage for one month at room temperature as well as after the addition of prebiotic gum Arabic (GA). Rheological measurements were further carried out to see the behavior and stability of these emulsions after storage. Thereafter, vit-D3 was encapsulated, and the antioxidant activity of the emulsions system were evaluated. The results showed that no significant change in the mean droplet diameter of the emulsions was observed after storage for a month. This claim was further confirmed by their rheological measurements particularly, the emulsions prepared with ZN/CS ratio of 1:2 having 50% oil contents exhibited significant stability. GA addition caused a gradual increase in the droplet size up to some level, after which it led to complete destabilization of the emulsion. Finally, to protect and deliver, vit-D3 was successfully loaded in these emulsions. No significant difference in the DPPH radical scavenging activity of the vit-D3 encapsulated emulsions was observed, showing their capability as delivery vehicles irrespective of their composition.

Opening a new gateway towards the applications of chitosan nanoparticles stabilized Pickering emulsion in the realm of aquaculture.

In the current study, we synthesized eugenol (EU) based Pickering emulsion (PE) stabilized by food grade ingredients such as chitosan (CS) and tripolyphosphate (TPP) not only to enhance water miscibility of EU but also to decrease stress and damage to the immune system of fish due to anesthetic procedures. The formulated EUPEs were characterized in terms of droplet size, size distribution and the effects of environmental conditions e.g. pH and temperature on the behavior of the EUPEs. The results showed that EU PEs with 5% EU had smaller size with uniform distribution and were stable in the range of pH 5-7.5 and temperature 30-80 °C. The anesthetic effect of the EUPE was investigated by taking Common carp as a sample species. Interestingly, it was found that the induction time to anesthesia and recovery for the fish that received the PE was significantly shorter than that received EU at the same eugenol concentration (50 ppm). Most importantly, the improved hematological and bio-chemical parameters in the PE group further confirmed the immuno-protective and stress control efficacy of the PE. The results of this study propose a novel useful and potential application of PE in fishery where sedation is needed.

Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition.

Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (Mw) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.

Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.

Effects of xanthan gum (XG) addition and oil contents on the structural and rheological properties of Pickering emulsion stabilized by xanthan gum/Lysozyme nanoparticles (XG/Ly NPs) were analyzed by microstructure, creaming index, and rheological analysis. The results showed that XG addition reduced the droplet size of the emulsion, and a denser three-dimensional network structure was formed between droplets in the continuous phase. Thus, the migration of droplets slowed down, and the stability of Pickering emulsion increased. Rheological studies indicated that the network structure of Pickering emulsion depends on XG addition and oil content. The critical strain (γco) displayed three regimes. For low oil content (20%), γco decreased with the increase of XG concentration. For Pickering emulsion with medium oil content (40%, v/v), γco increased with increasing addition of XG. When high oil content (60-80%) was provided, γco was almost independent of XG addition. The results showed that the microstructure, stability and rheological properties of Pickering emulsion stabilized by XG/Ly NPs could be regulated by XG addition and oil content. This attempt provided theoretical support for regulating Pickering emulsion properties by polysaccharides addition, and established Pickering emulsions with various demands.

Cytochrome P450 1B1: role in health and disease and effect of nutrition on its expression.

This review summarizes the available literature stating CYP1B1 to provide the readers with a comprehensive understanding of its role in different diseases, as well as the importance of nutrition in their control in terms of the influence of different nutrients on its expression. CYP1B1, a member of the cytochrome P450 enzyme family is expressed in different human tissues and is known to contribute to different life alarming pathologies. Particularly, till now much attention has been paid to its involvement in the development of primary congenital glaucoma (PCG) and cancer. However, recently there are some reports highlighting CYP1B1 as a potential regulator in energy homeostasis and adipogenesis thus promoting obesity and hypertension as well. Therefore, seeking out effective strategies to modulate the expression of CYP1B1 is a challenging task. In this context, nutrients based strategies will be the best choice as they are mostly harmless and are easily available in one's diet. In conclusion, this article will be helpful in providing a base for further research that is needed to identify the role of CYP1B1 in progression of different diseases, hypertension and obesity in particular, and then to present the effectiveness, mechanisms, and biologic plausibility of nutrients against its expression.

Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads.

To provide the bilateral advantages of emulsions and hydrogels, a facile approach was used to fabricate nanoemulsions filled hydrogel beads through combining the method of self-emulsification and sodium alginate (SA) ionic gelation. The encapsulation and release behavior of curcumin (Cur) were further investigated. The results indicated that Cur packaged nanoemulsions were with the size of 24.26 ±â€¯0.22 nm. The nanoemulsions filled SA hydrogel beads were spherical shell with the diameter of 0.46 ±â€¯0.02 mm. For Cur, the EE and LC of emulsion filled SA hydrogel beads were 99.15 ±â€¯0.85% and 7.25 ±â€¯3.16 mg/g respectively. The release behavior could be regulated by external pH condition. The release behavior at pH 9.0 displayed a higher release rate than that at pH 7.0. Cur released behavior well followed the Hixcon-Crowell model which indicated that Cur was released in a diffusion-controlled model. Comparatively investigation of microstructure using field emission scanning electron microscope (FE-SEM) further investigates the corrosion behavior of SA gel beads during Cur release. The worth-while endeavor provided a practical combined technique of emulsions and ionic gelation to fabricate hybrid hydrogel beads that have potential in delivery system for hydrophobic composition.

Controlled release of lysozyme based core/shells structured alginate beads with CaCO3 microparticles using Pickering emulsion template and in situ gelation.

To employ dual advantages of emulsion and gel, a facile approach was investigated to fabricate core/shells structured hydrogel beads based on sodium alginate (SA) via Pickering emulsion template and in situ gelation. The encapsulation and controlled release behavior were further studied using lysozyme (Ly) as the model protein. The optical micrographs and SEM images indicated the SA beads could well disperse with the size about 150 µm. CaCO3 microparticles were strong adhesive onto SA gel. It showed that 96.51 ±â€¯0.62% Ly was loaded into the hydrogel beads. The released behavior of Ly could be regulated by external pH condition, and displayed highest release rate at pH 5.0. Whereas the lowest release rate was recorded at pH 7.0. The released behavior well followed the Hixcon-Crowell model which indicated that the release mechanism of Ly followed the corrosion diffusion law. The worth-while endeavor provide an artful and facile approach using Pickering emulsion template and in situ gelation to fabricate core/shells structured SA beads with high load capacity and controlled regulation of the entrapped functional component.