Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions.

To utilize thinned young kiwifruit for potential industrial applications, this study compared structural properties and bioactivities of pectic polysaccharides isolated from three thinned young red-fleshed kiwifruit cultivars, including cv. 'Donghong', 'Hongshi', and 'Hongyang'. The results demonstrated that these young kiwifruit byproducts were rich in pectic polysaccharides, with extraction yields of 90.

Structural and Biological Properties of Rhamnogalacturonan-I-Enriched Pectin Isolated from and .

and , collectively known as Shigecai in Chinese, are consumed as special and nutritious vegetables by the Tibetan, Qiang, and Yi communities in China. However, due to the insufficient knowledge of their phytochemical compositions and health benefits, the industrial utilization of these species in the food sector remains limited. Although Shigecai leaves contain substantial pectic polysaccharides, their chemical structures and biological activities remain unknown, which ultimately restricts their industrial utilization.

The degree of esterification influences the bioactivity of pectic polysaccharides isolated from .

Pectic polysaccharides are the mainly bioactive components in (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herein, the influence of STP's esterified degree on its diverse biological functions was uncovered.

Prospects of Ganoderma polysaccharides: Structural features, structure-function relationships, and quality evaluation.

Polysaccharides, the primary bioactive compounds found in Ganoderma, are responsible for a multitude of biological activities. The bioactivity of Ganoderma polysaccharides (GPs) closely correlates to their physicochemical properties. Consequently, the accurate characterization and quantification of GPs are essential for the quality control of these compounds.

Revisiting fermented buckwheat: a comprehensive examination of strains, bioactivities, and applications.

Buckwheat, a nutrient-rich pseudocereal, is known for its various biological properties, but its antinutritional factors, such as phytic acid and tannins, can hinder nutrient absorption. Fermentation improves buckwheat's nutritional profile by enhancing bioactive compounds, increasing digestibility, and reducing antinutritional factors. This review comprehensively examines the effects of fermentation and microbial strains on the nutritional composition and functional properties of buckwheat, highlighting their impact on health benefits and potential applications in diverse food products.

Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction.

In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids composition, but its limited techno-functional properties continue to pose challenges for its utilization. Non-enzymatic Maillard glycation is considered as a promising strategy to expand the utilization of plant proteins in food processing due to its cost-effectiveness, spontaneous nature, and the lack of need for additives to initiate the reaction. Furthermore, the use of hyaluronic acid (HA) as an ingredient in food products is becoming increasingly accepted and popular.

Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice.

Alcoholic liver disease (ALD) is regarded as one of the main global health problems. Accumulated evidence indicates that fruit-derived polyphenols can lower the risk of ALD, this attributed to their strong antioxidant capacities. Thinned immature kiwifruits (TIK) are the major agro-byproducts in the production of kiwifruits, which have abundantly valuable polyphenols.

Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions.

Thinned unripe kiwifruits (TUK) are considered the major agro by-products in kiwifruit production. To promote their potential applications, polyphenols and biological effects of unripe fruits from nine commercial kiwifruit cultivars were compared. Our findings showed that TUK were rich in bioactive polyphenols, which varied greatly by different cultivars.

Discovery of Curcuminoids as Pancreatic Lipase Inhibitors from Medicine-and-Food Homology Plants.

Researchers are increasingly interested in discovering new pancreatic lipase inhibitors as anti-obesity ingredients. Medicine-and-food homology plants contain a diverse set of natural bioactive compounds with promising development potential. This study screened and identified potent pancreatic lipase inhibitors from 20 commonly consumed medicine-and-food homology plants using affinity ultrafiltration combined with spectroscopy and docking simulations.

Pectic polysaccharides from Tartary buckwheat sprouts: Effects of ultrasound-assisted Fenton treatment and mild alkali treatment on their physicochemical characteristics and biological functions.

Buckwheat sprouts are rich in pectic polysaccharides, which possess numerous health-improving benefits. However, the precise structure-activity relationship of pectic polysaccharides from Tartary buckwheat sprouts (TP) is still scant, which ultimately restricts their applications in the food industry. Hence, both ultrasound-assisted Fenton treatment (UAFT) and mild alkali treatment (MATT) were utilized for the modification of TP, and then the effects of physicochemical characteristics of original and modified TPs on their bioactivities were assessed.

Potential structure-function relationships of pectic polysaccharides from quinoa microgreens: Impact of various esterification degrees.

Pectic polysaccharides are one of the most vital functional ingredients in quinoa microgreens, which exhibit numerous health-promoting benefits. Nevertheless, the detailed information about the structure-function relationships of pectic polysaccharides from quinoa microgreens (QMP) remains unknown, thereby largely restricting their applications as functional foods or fortified ingredients. Therefore, to unveil the possible structure-function relationships of QMP, the mild alkali de-esterification was utilized to modify QMP, and then the correlations of esterification degrees of native and modified QMPs to their biological functions were systematically investigated.

Impacts of ultrasound-assisted Fenton degradation and alkaline de-esterification on structural properties and biological effects of pectic polysaccharides from Tartary buckwheat leaves.

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) leaf has abundant rhamnogalacturonan-I enriched pectic polysaccharides, which exert various health-promoting effects. Nevertheless, the potential relationship between the chemical structure and the biological function of pectic polysaccharides from Tartary buckwheat leaves (TBP) remains unclear.

Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties.

Quinoa (Chenopodium quinoa Willd.) microgreens are widely consumed as healthy vegetables around the world. Although soluble dietary fibers exist as the major bioactive macromolecules in quinoa microgreens, their structural characteristics and bioactive properties are still unclear.

Efficient and Selective Extraction of Rhamnogalacturonan-I-Enriched Pectic Polysaccharides from Tartary Buckwheat Leaves Using Deep-Eutectic-Solvent-Based Techniques.

Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP).

Glycosidic linkages of fungus polysaccharides influence the anti-inflammatory activity in mice.

Introduction: Over decades, the source-function relationships of bioactive polysaccharides have been progressively investigated, however, it is still unclear how a defined structure may conduce to the bioactivities of polysaccharides.

Objectives: To explore the structure-function relationship of fungus polysaccharides, we employed a dextran sulfate sodium (DSS)-induced colitis mouse model to compare the anti-inflammatory activity of two fungus polysaccharides from Dictyophora indusiata (DIP) and Tremella fuciformis (TFP), which exhibit distinct glycosidic linkages.

Methods: The structures of DIP and TFP were characterized through molecular weight detection, molecular morphology analysis, methylation analysis, and NMR analysis.

A Polysaccharide from L. Exerts Immunomodulatory Activity in Both In Vitro and In Vivo Experimental Models.

Polysaccharides from L. (FCP) exert multiple biological activities. As a biological macromolecule, the available knowledge about the specific structures and mechanisms of the biological activity of purified 'Brunswick' fig polysaccharides is currently limited.

Evaluation of Lipidomics Profile of Quinoa Flour and Changes during Storage Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Exactive Orbitrap Mass Spectrometry.

Although quinoa is nutritious, its high fat content and lipase activity make it easily oxidized during storage. Meanwhile, quinoa's lipid composition and changes during storage are still unknown. Therefore, we stored fresh quinoa flour at low temperature and low humidity (LL), normal temperature and normal humidity (NN), and high temperature and high humidity (HH) conditions for 120 days to assess its oxidative stability and to monitor the changes in lipid composition.

Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves.

Buckwheat green leaves are commonly consumed as functional tea materials due to their various beneficial effects. Although buckwheat green leaves have abundant soluble dietary fibers (SDFs), the information about their structural properties and functional properties remains unknown, largely hindering their applications as functional/health products. Hence, to enhance the usage and application of SDFs from buckwheat green leaves as value-added health products, the structures and biological activities of SDFs derived from different buckwheat green leaves were investigated and compared.

Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products.

This study investigated the non-volatile metabolites and antioxidant activity of Douchi, an edible mushroom by-product. A total of 695 non-volatile metabolites were detected using UPLC-MS/MS-based metabolomics analysis, and the greatest impact on metabolite composition was observed during Koji-making and the first 5 days of post-fermentation. Throughout the fermentation process, 366 differential metabolites were identified, with flavonoids being the most prominent followed by amino acids and their derivatives, which were found to be important for the quality of edible mushroom by-product Douchi (EMD).

Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects.

Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30-50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited.

A Comprehensive Review of Pea ( L.): Chemical Composition, Processing, Health Benefits, and Food Applications.

L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food.

Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties.

Introduction: China is one of the major producers and exporters of various kinds of citrus fruits. As one of China's major citrus planting bases, Sichuan has a citrus planting area that exceeds 400,000 hectares. Meanwhile, citrus cultivation has become one of the important agricultural pillar industries in the region.