Influences on the phytochemical characteristics and multiple bioactivities of Mesona chiensis Benth polysaccharides in response to different drying methods
文献类型： 外文期刊
作者： Tang, Yayuan 1 ; Wei, Zhen 1 ; Wei, Ping 1 ; Yi, Ping 1 ; Liu, Guoming 2 ; Li, Changbao 1 ; Li, Li 1 ; Sun, Jian 2 ; He, Xuemei 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, 174 East Daxue Rd, Nanning 530007, Peoples R China
2.Guangxi Key Lab Fruits & Vegetables Storage Proc T, 174 East Daxue Rd, Nanning 530007, Peoples R China
3.Guangxi Univ, Coll Light Ind & Food Engn, 100 East Daxue Rd, Nanning 530004, Peoples R China
关键词： Mesona chiensis Benth polysaccharide; Drying methods; Phytochemical characteristics; Antioxidant activity; Antidiabetic activity
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 204 卷
页码：
收录情况： SCI
摘要： In order to identify a suitable drying method for the extraction of antioxidant and antidiabetic polysaccharides, fresh Mesona chiensis Benth was subjected to various drying methods. These methods included conventional air drying (CD), hot-air drying (HD), freeze drying (FD), microwave drying (WD), and micro-fermentation drying (MD). Following the drying process, five polysaccharides derived from M. chiensis (MBPs) were extracted using hot water extraction. These polysaccharides exhibited variations in chemical composition, molecular weight, monosaccharide composition, and surface morphology. However, they displayed similar core glycosidic residues, crystallinity, and thermal stability. This indicates that the five drying methods exerted different effects on the degradation of polysaccharides, while simultaneously maintaining their fundamental structural characteristics. Additionally, a comprehensive evaluation system employing positive criteria and non-dimensionalization revealed that among five different MBPs, the MBP derived from the MD method exhibited the most potent antioxidant and antidiabetic activities in vitro. The micro-fermentation dried sample demonstrated a substantial DPPH radical scavenging capacity of 83.51% and an impressive inhibition of islet cell apoptosis activity, measured at 99.75%. The findings of this study provide that micro-fermentation drying has been identified as the most effective method for the extraction of significant antioxidant and antidiabetic polysaccharides from M. chiensis.
- 相关文献
作者其他论文 更多>>
-
Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum
作者：Ma, Tianyu;Wang, Chunguang;Zhang, Xinyue;Zhu, Yuxuan;Liu, Jiani;Zhu, Baoqing;Sun, Jian;Ye, Dongqing
关键词：Lactiplantibacillus plantarum; Mango juice; Acid-producing diversity; Aroma-producing diversity; Napping
-
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
作者：Li, Shi;He, Xiahong;Zhang, Xuechun;Wang, Zhenxing;Kong, Kin Weng;Xie, Jianhua;Sun, Jian
关键词：Gastrodia elata Blume; Processing and drying method; In vitro simulated digestion; Biological activity; Sensory assessment; Metabolite
-
Process optimization, structural characterization, and biological activity of Siraitia grosvenorii polysaccharides by ultrasonic aqueous two-phase extraction
作者：Li, Tong;Zheng, Chi-Chong;Man, Ruo-Jun;Li, Tong;Zheng, Chi-Chong;Li, Dian-peng;Gan, Ting;Huang, Min;He, Xue-mei;Zhou, Zhu-Gui;Li, Li;Li, Li;Li, Dian-peng;Yang, Bing;Yang, Yu-Shun
关键词：Siraitia grosvenorii; Polysaccharides; Aqueous two-phase extraction; Antioxidant activity; Moisture absorption and holding properties
-
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
作者：Wang, Zhenxing;He, Tingyang;Fang, Yue;Lan, Zengquan;He, Xiahong;Liu, Benying;Kong, Kin Weng;Sun, Jian
关键词：Tea; Antioxidant properties; Sensory; UHPLC-QTOF-MS; GC-IMS; GC-MS
-
Identification of flavonoid-producing endophytic fungi isolated from Ficus hirta Vahl. and their bioactive properties
作者：Li, Jing;Yan, Wanjia;Tan, Sunjing;Shao, Peng;Li, Xia;Dong, Xinhong;Khoo, Hock Eng;Li, Jing;Li, Xia;Dong, Xinhong;Khoo, Hock Eng;Sun, Jian
关键词：Endophytes; Hairy fig; Scavenging activity; Secondary metabolites; Total antioxidant capacity
-
The inhibitory effect of mannoproteins on bitter aftertaste: From the salivary layer to the tongue surface to the receptor surface
作者：Huang, Xiaochuan;Rao, Chuanyan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Gao, Binghong;Lei, Xingmeng;Qin, Yi;Song, Yuyang;Liu, Yanlin
关键词：Mannoproteins; Bitter aftertaste; Layer infiltration; Adhesive layer; Molecular docking
-
Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines
作者：Rao, Chuanyan;Yang, Ying;Huang, Xiaochuan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Li, Siqi;Zang, Xiaomin;Liu, Yanlin;Yang, Weixi
关键词：V. Quinquangularis wine; Aroma; AEDA; GC-O-MS; Microorganisms
