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Structural characterization and anti-inflammatory activities of novel polysaccharides obtained from Pleurotus eryngii

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Food Science and Human Wellness 2024年第5期13卷 3031-3042页

作者： Han Wang Sai ma Alfred Mugambi mariga Qiuhui Hu Qian Xu Anxiang Su Ning ma gaoxing ma College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and SafetyNanjing 210023China School of Agriculture and Food Science Meru University of Science and TechnologyMeru 972-60200Kenya

Natural polysaccharides named PEP-0.1-1,PEP-0-1 and PEP-0-2 from edible mushroom species Pleurotus eryngii were obtained in the present *** showed that molecular weights of these polysaccharides were 3235,2041 and 23933 Da,***,structural characterization revealed that PEP-0.1-1 had a→4-α-D-Glcp-1→backbone and contained→4)-α-D-Glcp and→4)-β-D-Glcp reducing end ***-0-1 backbone contained→4-α-D-Glcp-1→and→6-α-3-O-Me-D-Galp-1→,and the side chains containedα-D-Glcp,β-D-manp-1→andα-D-Glcp-3→.However,PEP-0-2 backbone consisted of→4-α-DGlcp-1→and→6-α-3-O-Me-D-Galp-(1→6)-α-D-Galp-1→while the side chains containedα-D-Glcp andβ-D-manp-1→.Biological activity analysis was then carried out and found that all these polysaccharides could significantly suppress the relative mRNA expression of toll-like receptor 4,nitric oxide(NO),tumor necrosis factor-α,interleukin(IL)-1βand IL-6 in lipopolysaccharide(LPS)-induced inflammation of RAW264.7 cells,as well as the over secretion of the above cell ***,Western blotting analysis revealed that all these purified fractions displayed significant inhibition effects on the expression of c-Jun N-terminal kinases protein induced by LPS in mitogen activated protein kinase pathway,along with the relieving on the inhibition effect of LPS on IκB-αprotein *** summary,the information generated by the present study could provide a theoretical basis for the exploration of novel healthy food materials from edible mushroom with antiinflammation activities.

关键词： Pleurotus eryngii Polysaccharides Structural characterization Anti-inflammatory activity

Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

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Food Science and Human Wellness 2023年第1期12卷 183-191页

作者： Junmiao Zhang Hengjun Du Ning ma Lei Zhong gaoxing ma Fei Pei Hui Chen Qiuhui Hu Key Laboratory of Edible Mushroom Processing Ministry of Agriculture and Rural AffairsCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China Department of Food Science University of MassachusettsAmherst MA 01003USA College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China Jiangsu Alphay Bio-technology Co. Ltd.Nantong 226009China

Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional *** overcome the problem,the complex coacervation of SPI/Flammulina velutipes polysaccharide(FVP)were *** results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI *** electrostatic interaction,the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth *** salt concentration(C_(NaCl)=10,50 mmol/L)led to an increase in the critical pH values(pHc,pHφ1)while the critical pH values decreased when C_(NaCl)≥100 mmol/*** concentration of NaCl ions increased the content ofα-*** the increase of FVP,the critical pH values decreased and the content ofβ-sheet increased through electrostatic *** SPI/FVP ratio of 10:1 and 15:1,the complex coacervation of SPI/FVP were saturated,and the coacervates had the same storage modulus ***/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at C_(NaCl)=50 mmol/*** optimal pH,SPI/FVP ratio and NaCl concentration of complex coacervation were collected,and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients.

关键词： Soy protein isolate Flammulina velutipes polysaccharide Electrostatic interaction Complex coavervation Storage modulus

A critical review on the health promoting effects of mushrooms nutraceuticals

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Food Science and Human Wellness 2018年第2期7卷 125-133页

作者： gaoxing ma Wenjian Yang Liyan Zhao Fei Pei Donglu Fang Qiuhui Hu College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu210095China College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance&EconomicsNanjingJiangsu 210023China

Extensive elucidations focusing on the efficient health promoting properties and high nutritional values of mushrooms have been expanded dynamically from the past few *** to its high quality of proteins,polysaccharides,unsaturated fatty acids,mineral substances,triterpenes sterols and secondary metabolites,mushrooms have always been appreciated for their vital role in protecting and curing various health problems,such as immunodeficiency,cancer,inflammation,hypertension,hyperlipidemia,hypercholesterolemia and ***,investigations in recent years have revealed the correlations between the health-promoting benefits and gut microbiota regulating effects induced by the mushrooms *** on the immense role in the nutritional and health benefits displayed by mushrooms have become an emergent task to *** present article overviewed and compiled the latest information correlated to the health benefits and underlying functional mechanisms of mushroom nutraceuticals,and concluded that the supplementation of mushrooms as a dietary composition could become a natural adjuvant for the prevention and treatment of several health diseases.

关键词： Mushrooms Bioactive nutraceuticals Health benefits Functional mechanisms Gut microbiota regulation

Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice

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Food Science and Human Wellness 2021年第4期10卷 431-441页

作者： Donglu Fang Dan Wang gaoxing ma Yang Ji Huihua Zheng Hui Chen Mingwen Zhao Qiuhui Hu Liyan Zhao College of Food Science and Technology Nanjing Agricultural University/Key Laboratory of Edible Mushroom ProcessingMinistry of Agriculture and Rural AffairsNanjing 210095China College of Food Science and Engineering Nanjing University of Finance and EconomicsNanjing 210023China Jiangsu Alphay Bio-technology Co. Ltd.Nantong 226009China College of Life Sciences Nanjing Agricultural UniversityNanjingJiangsu 210095China

Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation,leading to potential food additives for functional food *** this research,we explored the potential effects of *** noodles on hyperlipidemia and gut microbiota dysbiosis,and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet(HFD)*** n oodles treatment signifi cantly(P<0.05)reduced body weight gain,hyperlipidemia and liver fat ***,*** noodles decreased the levels of serum total cholesterol(TC),total triglyceride(TG)and low-density lipoprotein cholesterol(LDL-C)compared with the HFD ***,*** noodles could enrich the diversity of gut microbiota by decreasing the ratio of Firmicutes to Bacteroidetes as well as the relative abundance of Deferribacteres and increased the relative abundance of Verrucomicrobia,which might contribute to the prevention of *** study indicated that *** noodles could modulate the gut microbiota and prevent hyperlipidemia and liver fat accumulation induced by HFD.

关键词： Auricularia polytricha noodles Hyperlipidemia Lipid metabolism Gut microbiota

阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用

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食品科学 2024年第5期45卷 24-30页

作者：苏安祥杨琴李文裴斐马高兴马宁胡秋辉南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏省食用菌保鲜与深加工工程研究中心江苏南京210023

研究阿魏酸(feuric acid,FA)对全麦面团结构和热机械特性影响,探讨添加FA对全麦馒头的质构特性和气孔分布影响规律。通过将不同比例(0.5%、1.0%、1.5%)FA添加到全麦面粉中制成面团,并利用Mixolab混合试验仪测定FA对全麦面团中面筋蛋白... 详细信息

研究阿魏酸(feuric acid,FA)对全麦面团结构和热机械特性影响,探讨添加FA对全麦馒头的质构特性和气孔分布影响规律。通过将不同比例(0.5%、1.0%、1.5%)FA添加到全麦面粉中制成面团,并利用Mixolab混合试验仪测定FA对全麦面团中面筋蛋白的弱化程度、淀粉的糊化特性以及酶降解速率等特性。同时,通过扫描电子显微镜分析面团的微观结构,并通过研究全麦馒头的质构特性和气孔分布等指标评估全麦馒头的品质变化情况。结果表明,与对照组相比,添加FA显著缩短了全麦面团的形成时间与稳定时间(P<0.05),其中,0.5%FA全麦面团的形成时间和稳定时间较对照组分别缩短21.02%和42.41%,添加FA能够促进面筋蛋白连续、均匀网状结构的形成,显著提高全麦面团的持水能力,有效减缓贮藏期间全麦馒头芯中的水分损失,使全麦馒头比容提高20.26%,从而显著改善全麦馒头微观结构以及弹性、内聚性等质构特性。然而,高添加量的FA(1.0%~1.5%)会导致面筋网络结构的断裂,对全麦面团流变特性和质构品质产生负面影响。该研究为解决传统全麦馒头口感粗糙、质地干硬等关键问题提出了新的解决方案,并为改善全麦面团流变特性与全麦馒头的质构品质提供理论依据。

关键词：阿魏酸全麦面团热机械特性馒头质构特性

大豆分离蛋白-杏鲍菇多糖共价结合物对RAW264.7细胞的免疫调节作用

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食品科学 2019年第17期40卷 202-207页

作者：吴怡亮仲磊马宁裴斐马高兴胡秋辉南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工重点实验室江苏南京210023 南京农业大学食品科技学院江苏南京210095

目的:研究大豆分离蛋白-杏鲍菇多糖共价结合物对小鼠巨噬细胞系RAW264.7的免疫调节作用。方法:将小鼠RAW264.7细胞分为空白组、脂多糖组和样品组(大豆分离蛋白、杏鲍菇多糖、大豆分离蛋白-杏鲍菇多糖混合物及共价结合物),分别测定并比... 详细信息

目的:研究大豆分离蛋白-杏鲍菇多糖共价结合物对小鼠巨噬细胞系RAW264.7的免疫调节作用。方法:将小鼠RAW264.7细胞分为空白组、脂多糖组和样品组(大豆分离蛋白、杏鲍菇多糖、大豆分离蛋白-杏鲍菇多糖混合物及共价结合物),分别测定并比较各组细胞的巨噬细胞活力、中性红吞噬活性、一氧化氮释放量、细胞因子分泌及其mRNA表达水平。结果:当质量浓度在0~50μg/mL范围时,大豆分离蛋白、杏鲍菇多糖、大豆分离蛋白-杏鲍菇多糖混合物和大豆分离蛋白-杏鲍菇多糖共价结合物组4种样品对细胞活力没有显著影响(P>0.05)。当大豆分离蛋白-杏鲍菇多糖共价结合物的质量浓度达到100μg/mL时,能够显著提高细胞的中性红吞噬活性、一氧化氮释放量以及肿瘤坏死因子-α、白细胞介素1β(interleukin 1β,IL-1β)和IL-6的含量及这3种细胞因子的mRNA表达水平(P<0.05),表明大豆分离蛋白-杏鲍菇多糖共价结合物能显著提升小鼠巨噬细胞系RAW264.7的免疫调节能力,且存在剂量依赖效应。结论:本研究可对大豆分离蛋白进行糖基化改性,为谷物蛋白的深加工和开发利用提供一定的理论依据。

关键词：大豆分离蛋白大豆分离蛋白-杏鲍菇多糖共价结合物 RAW264.7细胞系免疫调节剂量依赖效应

金针菇多糖对大豆分离蛋白凝胶的增强作用及其结构表征

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食品科学 2022年第20期43卷 102-108页

作者：潘泓杉马高兴裴斐马宁仲磊赵立艳胡秋辉南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏南京210023 南京农业大学食品科学技术学院江苏南京210095

通过将金针菇多糖(Flammulina velutipes polysaccharide,FVP)添加到大豆分离蛋白(soy protein isolate,SPI)水凝胶中并进行热处理以提高SPI水凝胶强度、持水性和热稳定性。通过对二三级结构及分子间作用力的检测,进一步分析FVP-SPI水... 详细信息

通过将金针菇多糖(Flammulina velutipes polysaccharide,FVP)添加到大豆分离蛋白(soy protein isolate,SPI)水凝胶中并进行热处理以提高SPI水凝胶强度、持水性和热稳定性。通过对二三级结构及分子间作用力的检测,进一步分析FVP-SPI水凝胶的稳定性。结果显示:热处理及添加FVP显著提高SPI水凝胶的持水能力,热变性焓ΔH提高了25.46%,水凝胶稳定性显著提高。疏水相互作用、二硫键和静电相互作用是形成热处理FVP-SPI水凝胶的主要作用力。FVP的加入提高了静电相互作用,使水凝胶中α-螺旋向β-折叠转变,SPI中色氨酸暴露于表面,疏水性增强。FVP对SPI水凝胶的增强作用为SPI水凝胶的开发应用提供一定参考。

关键词：金针菇多糖大豆分离蛋白凝胶强度二硫键

转录组学解析茉莉酸甲酯对双孢蘑菇个体大小的影响机制

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食品科学 2021年第4期42卷 130-137页

作者：宋媛胡秋辉苏安祥裴斐马高兴马宁杨文建南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工重点实验室江苏南京210023

为研究茉莉酸甲酯(methyl jasmonate,MeJA)对双孢蘑菇个体大小的影响,将不同浓度的MeJA溶液采前喷施双孢蘑菇。结果表明,经50μmol/L MeJA处理后,双孢蘑菇的平均单菇质量和伞直径、厚度均显著增加(P1),显著高于空白组和乙醇组。GO富集... 详细信息

为研究茉莉酸甲酯(methyl jasmonate,MeJA)对双孢蘑菇个体大小的影响,将不同浓度的MeJA溶液采前喷施双孢蘑菇。结果表明,经50μmol/L MeJA处理后,双孢蘑菇的平均单菇质量和伞直径、厚度均显著增加(P1),显著高于空白组和乙醇组。GO富集分析显示MeJA可能通过影响富集在细胞过程、细胞、催化活性等与生长发育相关的GO条目中基因的差异表达促进双孢蘑菇个体增大。差异基因筛选的结果表明,MeJA可能通过上调基因AGABI2DRAFT_43781、下调基因AGABI2DRAFT_136361、AGABI2DRAFT_188444和AGABI2DRAFT_194024促进双孢蘑菇个体增大。本实验为MeJA促进双孢蘑菇个体增大提供了数据支撑和理论依据。

关键词：双孢蘑菇茉莉酸甲酯个体大小转录组测序差异表达基因

不同提取工艺对杏鲍菇多糖结构特征及免疫活性的影响

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食品科学 2022年第17期43卷 42-49页

作者：马高兴王晗杨文建苏安祥裴斐马宁胡秋辉南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏南京210023

本研究采用热水浸提法(hot water extraction)、超声提取法(ultrasonic extraction)和超声波辅助热水提取法(ultrasonic-assisted hot water extraction)提取杏鲍菇多糖,将不同工艺提取多糖分别命名为H、U、U+H,并对其进行理化指标测定... 详细信息

本研究采用热水浸提法(hot water extraction)、超声提取法(ultrasonic extraction)和超声波辅助热水提取法(ultrasonic-assisted hot water extraction)提取杏鲍菇多糖,将不同工艺提取多糖分别命名为H、U、U+H,并对其进行理化指标测定、结构组成表征以及免疫活性分析,以探究不同提取工艺对杏鲍菇多糖结构特征及免疫活性的影响。结果显示,3种多糖均具有多糖类物质的特征吸收峰,U的单糖组成及其物质的量比为n(甘露糖)∶n(葡萄糖)∶n(半乳糖)∶n(木糖)∶n(岩藻糖)=8.60∶80.90∶7.41∶2.68∶0.57;H的单糖组成及其物质的量比为n(甘露糖)∶n(葡萄糖)∶n(半乳糖)∶n(木糖)∶n(岩藻糖)=9.36∶79.72∶8.18∶2.60∶0.42;U+H的单糖组成及其物质的量比为n(甘露糖)∶n(葡萄糖)∶n(半乳糖)∶n(木糖)∶n(岩藻糖)=6.75∶82.66∶7.14∶2.30∶1.12。U的分子质量分布为13152(分布比例83.61%)、281(分布比例3.02%)、53 kDa(分布比例13.37%);H的分子质量分布为10232(分布比例93.15%)、281(分布比例1.94%)、61 kDa(分布比例4.90%);U+H的分子质量分布为10471(分布比例98.59%)、60 kDa(分布比例1.40%)。细胞计数试剂盒(cell counting kit-8,CCK-8)检测结果表明,U在较低质量浓度(5、10μg/mL)下有轻微毒性作用,可能原因为大分子质量多糖降解,其余质量浓度U及所有质量浓度的H、U+H对巨噬细胞无明显毒性作用。中性红试剂盒测定结果表明3种多糖对巨噬细胞的吞噬活性均具有显著的增强作用(P<0.05),且3种多糖处理细胞的吞噬活性差异明显。其中,U组分最高吞噬率可达到193.45%,H和U+H组分最高吞噬率分别达到163.64%、187.62%。本研究可为定向制备具有特定功能活性的杏鲍菇多糖提供理论参考。

关键词：杏鲍菇多糖热水提取超声波提取超声波辅助热水浸提免疫调节活性