Effects Of Different Polysaccharides Research Articles

Improvement effect of different polysaccharides on the functional properties of curcumin-loaded rice protein hydrolysate nanoparticles

The impact of different polysaccharides (chitosan, pectin, and chondroitin sulfate) on the functional properties of curcumin-loaded rice protein hydrolysates (RPH) was explored. Polysaccharides provided more surface charges for RPH nanoparticles, and enhanced the hydrogen bonds and electrostatic interactions between nanoparticles, thus contributing to the stability of RPH nanoparticles against environmental changes. Notably, RPH nanoparticles coated with chitosan have the largest surface charge (+33.04 mV) and best pH, ionic strength, and thermal stability. Furthermore, RPH nanoparticles coated with chondroitin sulfate had a more compact spherical structure with smaller particle size (111.23 nm), and possessed desirable sustained release properties. This study demonstrated the potential of polysaccharides to enhance the functional properties of rice protein-derived delivery systems for hydrophobic biomolecules, and suggested the necessity of polysaccharide type for creating ideal protein-polysaccharide composite nanoparticles.

Comparative study on the effects of chitosan, carrageenan, and sodium alginate on the film-forming properties of fish skin gelatin

Polysaccharides are commonly used to improve the film-forming properties of gelatin due to their wide range of sources, safety, and edible properties. However, there has been no systematic study comparing the effects of different polysaccharides on the film-forming properties of gelatin. Effects of chitosan, carrageenan, and sodium alginate on the optical properties, mechanical properties, thermal stability, hydrophilicity, and structure properties of gelatin films were systematically compared. Adding chitosan effectively reduced the ultraviolet transmittance of gelatin film. With an increase in chitosan concentration from 2 g/L to 8 g/L, the melting transition temperature (Tm) of gelatin film increased from 74 °C to 101 °C. Additionally, water vapor permeability decreased from 2.2 ± 0.23 (g.mm)/m2.h.kpa to 1.2 ± 0.18 (g.mm)/m2.h.kpa and water solubility decreased from 75% to 66%. Adding carrageenan and sodium alginate respectively increased the Tm of gelatin film to 92 °C and 84 °C; however, their addition reduced hydrophobicity and elongation at break for gelatin films. X-ray diffraction results suggested good compatibility between gelatin and all three polysaccharides while Fourier transform infrared spectrum results confirmed hydrogen bond interaction between gelatin and polysaccharides with a more orderly structure observed in gelatin films after adding polysaccharides.

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity

The effect of various polysaccharides commonly used as thickening or gelling agents in foods on the antibacterial activity of nisin Z was investigated. Addition of 1 g.L−1 sodium alginate in tryptic soy broth resulted in a four-fold increase of minimal inhibitory (MIC) and bactericidal (MBC) concentrations of nisin Z against Listeria innocua ATCC 33090 and Kocuria rhizophila ATCC 9341, while the addition of citrus pectin or various exopolysaccharides (Leuconostoc mesenteroides P35 exopolysaccharides, low (9–11 kDa) or medium (60–76 kDa) molecular weight dextran from Ln. mesenteroides and 2 kefirans (extracted from kefir grains provided by Crokfun or Kefiralia)) did not increase MIC and MBC of nisin Z against these bacteria. Zeta potential determination at pH 7 of the nisin Z, bacteria and polysaccharides allowed us to observe that only nisin Z had a slightly positive zeta potential, while the bacteria, sodium alginate and highly methoxylated citrus pectin zeta potentials were lower than −20 mV and zeta potentials of all exopolysaccharides were between 0 and - 10 mV. It was thus proposed that anionic sodium alginate, which is the only polysaccharide having a lower zeta potential than both bacteria, forms complexes stabilized by electrostatic interactions with oppositely charged nisin Z, thereby limiting the quantity of “free” nisin Z interacting with nisin-susceptible bacteria. This hypothesis was substantiated by the observation of nisin Z - sodium alginate aggregation at pH 7 and the estimation of the apparent affinity of sodium alginate for “free” nisin Z and immobilized nisin Z by partition experiments and by surface plasmon resonance analysis, respectively. This study thus provides useful information for food formulation regarding the effect of different polysaccharides on nisin Z antibacterial activity and some understanding of how interactions between nisin Z, polysaccharides, and nisin Z - sensitive bacteria are explanatory.

Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study

This study aimed to investigate the effect of different polysaccharides on the binding behavior and functional properties of soybean protein isolate (SPI)-quercetin (Que) complex. The binding behavior was assessed using multi-spectral technique with the Stern-Volmer equation, which confirmed the presence of static fluorescence quenching in Que and SPI. The addition of sodium alginate (SA) resulted in a reduction of the binding affinity between SPI and Que, while dextran (DX) exhibited some promoting effect. A slight blue shift was observed in amide I and amide II bands, indicating the presence of hydrophobic and electrostatic interactions. Circular dichroism spectra revealed the ordered structures transformed into a more disordered state when polysaccharides were added, leading to an increase in random coils (SA: 18.5 %, DX: 15.4 %). Docking and dynamic simulations demonstrated that SA displayed greater stability within the hydrophobic compartments of SPI than DX, increased rigidity and stability of the SPI structure in SPI-Que-SA complexes. Electrostatic forces played a significant role between SPI and SA, while van der Waals forces were the main driving forces in SPI-DX complexes. Overall, the introduction of SA led to a looser and stable structure of SPI-Que complexes, resulting in an improvement of their emulsifying, foaming, and antioxidant properties.

Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate

Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli

The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten, egg white protein) on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. All starch doughs exhibited a linear viscoelastic region (LVR) of <0.05% strain. Chitosan, sodium alginate and xanthan incorporated dough exhibited lower maximum creep compliance and degree of dependence of G′ on frequency sweep than those with egg white protein and gluten, suggesting the formation of stable network structure with stronger deformation resistance. Wet SPV with chitosan exhibited the highest tensile strength, tensile distance and cooking break time, followed by sodium alginate, xanthan, egg white protein and gluten. A mass fracture structure and evenly distributed air cells with similar pore sizes were formed in all wet SPV. Physical linkages between starch and polysaccharides or proteins in all wet SPV were confirmed by similar FTIR spectra. Xanthan and sodium alginate addition decreased the rapidly digestible starch, and increased the resistant starch in wet SPV. In conclusion, all polysaccharides and proteins can improve the quality of wet SPV, and xanthan, sodium alginate and egg white protein show greater application potential.

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

AbstractHydrogels are usually prepared from hydrophilic polymers and when different types of polymers are blended or emulsified with an oil phase the resulting gel is usually known as a composite gel. The objective of this study was to analyze the water uptake characteristics of whey protein‐polysaccharide containing composite hydrogels. Composite and composite emulsion gels were formulated in this study using whey protein, xanthan (XN), pectin (PC), alginate (AL), and sunflower oil. Water absorption of hydrogels was studied using Nuclear Magnetic Resonance (NMR) relaxometry through transverse relaxation time (T2) measurements, and Non‐Negative‐Least‐Square (NNLS) analysis. Swelling ratios (SR) of different gels were determined. Swelling of the gels was also evaluated mathematically and water uptake of hydrogels was explained by the power law model and diffusion rate constants based on power law model were determined. Results showed that NMR relaxometry could be used to differentiate water uptake mechanisms of composite hydrogels.Practical applicationsBiodegradable hydrogels provide controlled delivery of nutrients, bioactive agents such as antioxidants and antimicrobial agents at a desired site and time and at a specific rate. Incorporating bioactive agents to these gels also protects sensitive nutrients and may increase the shelf life of some potential food products. The swelling characteristics of hydrogels provide information about the possible release behavior of the hydrogels. When a hydrogel is loaded with an agent and placed in an aqueous medium, usually the release rate of the agent from the gel and the swelling ratio (SR) of the gel due to solvent uptake from the surrounding medium is proportional to each other. In this study, effects of different polysaccharides on the SR of composite whey protein hydrogels were determined by NMR relaxometry. NMR enabled fast and easy monitoring for hydrogel swelling. Furthermore, NMR provided more detailed information on swelling mechanism than conventional methods proving potential for further applications.

Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery

Five polysaccharides, pectin, carboxymethyl cellulose (CMC), gum arabic, carrageenan and alginate, were studied to form complex nanogels with egg yolk low density lipoprotein (LDL). All nanogels were smaller than 85nm with high negative zeta potential, while LDL/carrageenan and LDL/alginate nanogels exhibited more heterogeneous size distribution. Fourier transform infrared spectrum suggested that hydrogen bonds, hydrophobic and electrostatic interactions were involved to form nanogels. Overall, significant expansion of nanogels was observed after encapsulation of curcumin, being studied as a model lipophilic nutrient. Fluorescence spectra evidenced that LDL provided non-polar microenvironment for curcumin and polysaccharides played an important role in the encapsulation process. All nanogels showed sustained release of curcumin under simulated gastrointestinal conditions. Furthermore, nanoscale, smooth and spherical ultrafine dry powders of nanogels were obtained by innovative nano spray drying technology. Our study indicated that LDL/polysaccharides may serve as potential oral delivery systems for lipophilic nutrients.

Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45μm) and microcapsules of undefined format were obtained for treatments with CG (22.06μm). The S incorporation for 12h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products.

A study of the discrete and interactive effects of different polysaccharides on the digestibility of diets fed to barramundi (Lates calcarifer)

This study examined the single, paired and combined inclusion effect of a range of different polysaccharide types on the dry matter, protein and energy digestibility of diets fed to barramundi (Lates calcarifer). The different polysaccharides included pregelled starch, cellulose, lignin and pectin. There were significant differences among the digestibility parameters of the diets with the different inclusion levels of each of the different polysaccharide types. Using a manova analysis, effects were noted for polysaccharide type, inclusion level and interaction terms on the digestibilities of dry matter, protein and energy. Cellulose addition resulted in a reduction in both dry matter and energy that was largely commensurate with its inclusion level, but its effect on protein digestibility was marginal. Starch had the least effect on any of the digestibility parameters of all the polysaccharide types examined. Pectin had the largest effect on dry matter, while lignin had the greatest impact on diet protein and energy digestion. In the diets with paired combinations of polysaccharides, lignin and pectin were responsible for negatively synergistic interactions in all digestibility parameters. These results show that different polysaccharide classes can have distinctly different effects on diet digestibility parameters.

The effect of different polysaccharides on the development of paper strength during drying

The effect of different polysaccharides on the development of paper strength during drying

Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions.

The effect of different polysaccharides on the rotational (D(rot)) and translational diffusion (D(trans)) coefficients of small molecules in concentrated systems (sucrose solutions) was investigated. Dextran (1 or 10% w/w) with different molecular masses (from 10(4) to 2 x 10(6) Da), gum arabic, or pullulan was added to solutions of sucrose (57.5% w/w). Viscosity measurements of the diffusion medium studied (sucrose and sucrose plus polysaccharide) were made using a Rheometric Scientific viscometer in a temperature range from 20 to -10 degrees C. The rotational mobility of nitroxide radicals (Tempol) dispersed in the concentrated systems was measured by electron spin resonance. The translational diffusion coefficient of fluorescein was determined by the fluorescence recovery after photobleaching method. The studied temperature range for the latter two techniques was from 20 to -16 degrees C. For these conditions of concentration and temperature, there was no ice formation in the samples. No effect of the molecular mass of dextran on D(rot) and D(trans) was observed when solutions with the same dry matter content were compared. Only pullulan and gum arabic, at 10%, had a significant effect on D(trans)( )()of fluorescein. Temperature and total dry matter content were observed to be the most important factors controlling D(rot) and D(trans) in these concentrated systems.

Fermentable Polysaccharides That Enhance Fecal Bile Acid Excretion Lower Plasma Cholesterol and Apolipoprotein E-Rich HDL in Rats

The effect of different polysaccharides fermented in the large intestine and liable to lower plasma cholesterol was investigated in rats. Male rats were assigned to one of five treatment groups: control diet or a diet containing pectin, guar gum, gum arabic or beta-cyclodextrin. The four compounds were effectively fermented, yielding cecal short-chain fatty acids (SCFA) concentrations in the range of 130 to 170 mmol/L. Relative to controls, the cecal concentration of propionate was significantly higher in rats fed all fibers, especially those fed guar gum (+190%) or beta-cyclodextrin (+385%). All the fermented carbohydrates elicited a significant cholesterol-lowering effect, which was most potent in rats fed guar gum or beta-cyclodextrin, the two fibers that also significantly depressed plasma triglycerides. These two carbohydrates significantly lowered LDL and HDL1 cholesterol, triglyceride-rich lipoprotein triglycerides and apolipoprotein E levels. Apolipoprotein B was lowered only by beta-cyclodextrin. The microsomal activities of hydroxymethylglutaryl (HMG) CoA reductase and of cholesterol 7 alpha-hydroxylase were markedly elevated in rats fed guar gum or beta-cyclodextrin and, to a lesser extent, in those fed pectin compared with controls. Increased bile acid excretion seems to be essential in the cholesterol-lowering effect of soluble fibers and related compounds. This effect is connected to induction of HMG CoA reductase and lowering concentrations of apolipoprotein E-containing particles.

Similar mechanisms of action of defined polysaccharides and lipopolysaccharides: characterization of binding and tumor necrosis factor alpha induction.

Little has been reported about the effects of different polysaccharides on cytokine production from human monocytes. In this study, we show that several well-defined polysaccharides, including polymers with different sizes of beta 1-4-linked D-mannuronic acid (poly-M, high-M alginate, and M-blocks) and cellulose oxidized in the C-6 position, induced human monocytes to produce tumor necrosis factor alpha (TNF-alpha). Poly-M was the most efficient polysaccharide tested and, on a weight basis, was approximately as efficient as lipopolysaccharide (LPS) from Escherichia coli. TNF-alpha production was shown to depend strongly on the molecular weights of poly-M and high-M alginate, with maximal TNF-alpha production occurring at molecular weights above 50,000 and 200,000, respectively. G-blocks, alpha 1-4-linked L-guluronic acid polymers that did not induce cytokine production from monocytes, reduced the cytokine production induced by the beta 1-4-linked polyuronic acids and LPS. Furthermore, both G-blocks and LPS were found to inhibit the binding of poly-M to monocytes, as measured by flow cytometry. In addition, we found that the binding of LPS to monocytes was inhibited by G-blocks, M-blocks, and poly-M. Our results indicate that beta 1-4-linked polyuronic acids and LPS may stimulate monocytes to produce TNF-alpha by similar mechanisms and may bind to a common receptor.