Mesona Blumes Research Articles

Green synthesis of Mesona Blumes gum capped silver nanoparticles and their antioxidant, antibacterial and catalytic studies

Schematic representation of MB@AgNPs and their catalytic applications.

Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions

The effect of calcium ions (Ca2+) on the rheological behavior, gel properties, and microstructure of Ca2+–Mesona blumes polysaccharide (MBP) gels was evaluated by using rheological, X-ray diffraction, and microstructure analysis. Ca2+ caused significant changes in the viscosity, elasticity, thixotropy, and thermal properties of MBP. Ca2+ increased the crystallinity of the Ca2+–MBP gel system, and induced new diffraction peaks appeared at approximately 12.4°. Microstructure analysis of Ca2+-MBP gels showed that Ca2+ could promote the formation of gel networks. The gel network became dense, and the surface became smooth. In the presence of Ca2+, electrostatic interactions played an important role in promoting gel formation and maintaining the three–dimensional structure of the gels. Based on the observed rheology–structure relationship, a general “egg box” gelling mechanism for Ca2+/MBP aqueous mixtures was proposed.

Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions

In this study, the relaxation modulus was used to elucidate the gelling mechanism of polysaccharides from Mesona blumes. The pH of Mesona blumes polysaccharides (MBP) was adjusted could significantly change the relaxation modulus of MBP. The results showed that the hydrogen bonds and electrostatic interaction existed in during the formation of MBP gel. The addition of salt ions (sodium ions and calcium ions), EDTA and urea have different effects on the relaxation modulus of MBP. Result showed that the hydrogen bond was the main force maintaining the MBP gel network structure, followed was calcium ions. And electrostatic interaction was not the decisive role of gel formation. The small molecules with active hydrogen-bond donors and/or acceptors were added into MBP, which proved −COOH was involved in the hydrogen bonds formation of MBP gel. In addition, the entanglement network number (ENN) results quantitatively assessed contribution of interaction: hydrogen bonds interaction > calcium ions (calcium bridge) >electrostatic interaction.

Characterizations and hepatoprotective effect of polysaccharides from Mesona blumes against tetrachloride-induced acute liver injury in mice

Mesona blumes polysaccharide (MBP), a primary active component extracted from Mesona blumes, has a number of bioactivities. Nevertheless, hepatoprotective activity of MBP has been rarely reported. The purpose of this study is to investigate hepatoprotective effects of MBP on acute liver injury in mice. Results indicated that the MBP could remarkably decrease the increased levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the serum caused by tetrachloride (CCl4) treatment (P < 0.05). Medium and high dose of MBP treatment (200 mg/kg body weight, 300 mg/kg body weight) not only prominently enhanced the levels of antioxidant enzymes (superoxide dismutase, SOD) and non-enzyme antioxidants (glutathione, GSH) compared with CCl4-induced, but also dramatically decreased lipid peroxidation levels of liver tissues (P < 0.05). In addition, medium and high doses of MBP significantly enhanced the serum levels of IL-1β and TNF-α (P < 0.05). This study showed that MBP had hepatoprotective activity against acute liver injury caused by CCl4.

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

Effect of different salt ions on the gel properties and microstructure of Mesona blumes polysaccharide (MBP)-soy protein isolates (SPI) mixed gels were investigated. Sodium and calcium ions were chosen to explore their effects on the rheological behavior and gel properties of MBP-SPI mixed gels were evaluated by using rheological, X-ray diffraction, protein solubility determination, and microstructure analysis. Results showed that the addition of salt ions change the crystalline state of gels system, the crystal of gel was enhanced at low ion concentrations (0.005–0.01 M). The two peaks of gel characteristic at 8.9° and 19.9° almost disappeared at high salt ions concentrations (0.015–0.02 M), and new crystallization peaks appeared at around 30° and 45°. The elasticity, viscosity, gel strength, water holding capacity, and thermal stability of gel were increased at low ion concentration. Results showed that the main interactions which promoted gel formation and maintain the three-dimensional structure of the gel were electrostatic interactions, hydrophobic interactions, and disulfide interactions.

In vitro and in vivo antioxidative and radioprotective capacities of polysaccharide isolated from Mesona Blumes gum

In this study, two extractable polysaccharides including AMBP and NMBP were isolated and purified from Mesona Blumes gum (MBG), and their antioxidative and radioprotective activities were investigated. The results indicate that AMBP showed a higher in vitro antioxidant activity than NMBP. AMBP presented a prominent DPPH free radical and superoxide radical scavenging activity, a moderate hydroxyl radical scavenging activity and ferrous ion chelating (FIC) activity. Furthermore, the antioxidant and radioprotective capacities of AMBP were investigated in vivo. AMBP significantly (p &lt; 0.05) increased the hepatocytes activities of SOD, CAT, and GSH‐Px and reduced the malonaldehyde (MDA) level in hepatocytes. Survival studies demonstrated that AMBP could expand the mean survival time and the survival percentage in a dose‐dependent manner. AMBP could also prevent a decrease of the number of blood cells and the weight of the spleen and thymus. Therefore, AMBP possessed potent antioxidant activities and could assist with the recovery of the organ damage induced by irradiation. In conclusion, AMBP might be used as a supplement in the prevention of radiation poisoning as a functional food.

Effects of NaCl and CaCl&lt;sub&gt;2&lt;/sub&gt; on Physical Properties of &lt;em&gt;Mesona Blumes Gum&lt;/em&gt;/Rice Starch Mixed Gel

The objective of this study was to investigate the effects of Sodium Chloride (NaCl) and Calcium Chloride (CaCl₂) on pasting, texture, elastic modulus and structure of the Rice starch (RS)/<em>Mesona Blumes Gum</em> (MBG) mixture for the purpose of determine the suitable concentration for the favorable gel properties of RS/MBG mixture. NaCl and CaCl₂ increased the pasting temperature with the increasing salt concentration. Compared to NaCl, CaCl₂ had a more significant influence on pasting temperature whereas NaCl slightly enhanced the peak viscosity and increased the final and setback viscosities. In addition, CaCl₂ significantly decreased the peak, final, breakdown viscosities of the RS/MBG mixture, regardless of the concentration. Texture Profile Analysis (TPA) demonstrated that the hardness of RS/MBG gels increased with the concentration of NaCl in a proper range and springiness and cohesiveness showed no significant trend. Moreover, CaCl CaCl₂ interfered with the internal structures of RS/MBG mixture, leading to the loss of gel-forming ability. The elastic modulus of the mixture increased by the addition of NaCl and decreased by the addition of CaCl₂. The internal structure of the RS/MBG system showed evident changes among the samples, in the occurrences of salts. In conclusion, a proper concentration of NaCl could contribute to the favorable gel properties of RS/MBG mixture. The results in this study facilitate the development of starch-based food products containing MBG and salts.

The Effect of &lt;i&gt;Mesona blumes&lt;/i&gt; Gum on the Quality and Staling of Wheat Bread

As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.

Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

AbstractIn this study, the ghost structures of potato starch granule gelatinization in the presence and absence of Mesona Blumes gum (MBG) at different temperatures and time points were studied. Our results indicated that ghost structures could form merely after the amylose was completely leached from granules. In addition, MBG could prevent amylose from leaching outside the granules, and thus extend ghost structure existence in aqueous solution. Furthermore, the interactions among eight kinds of starches and MBG were assessed by Brabender parameters. It was concluded that rice, wheat, pea and corn starches could be significantly influenced by MBG (P &lt; 0.05), then followed by mung bean and sweet potato starch, whereas the effects of tapioca and potato starch could be insignificant (P &gt; 0.05). Textural measurement illustrated that MBG/rice starch gel was the hardest among all samples in this study. Rheological properties of rice starch and various hydrocolloids were evaluated at 25C by frequency sweep from 1 to 10 Hz with a constant strain 1%. It was shown that rice starch and MBG could also form the strongest gel.Practical ApplicationsTo understand the interaction between MBG and different starches from various sources, ghost structures, Brabender curves, and textural and rheological properties were investigated in this paper. Ghost structure indicated that gels between MBG and starch might be constituted by collapsed starch granule, MBG and swollen amylose. Brabender curves showed that MBG could affect rice starch gelatinization significantly (P &lt; 0.05). Moreover, the results of textural studies also demonstrated that MBG/rice starch gels formed the hardest gel. In addition, the results obtained from rheological properties between various hydrocolloids and rice starch suggested that the strongest MBG/rice starch gel occurred. Therefore, gels formed by MBG and rice starch might be potentially used as a novel filler or thickener in food industry.

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Effect of Mesona Blumes gum (MBG)/rice starch mixed gels on the fat substitute of Chinese Cantonese-style sausage was investigated in this study, monitored with physicochemical properties and sensory evaluation analyses. Experimental results suggest that there were no significant differences among pH, yield, residual nitrite and TBARS of high-fat (28%), low-fat (18%) and fat-substituted (18%) sausages. The same fat content of low-fat and fat-substituted sausages would aid to compare their physicochemical properties more effectively. In addition, the emulsifying stability and water holding capacity of fat-substituted sausages were better than those of the other groups. During refrigerated storage (4°C, 3weeks), fat-substituted sausages reflected similar hardness, chewiness and shear force properties with those of high fat sausages and higher than those of low fat sausages. Furthermore, results of the sensory evaluation indicated that fat-substituted sausages showed superior total acceptability compared with low-fat one after a 2week refrigerated storage, but was slightly less than that of high-fat one at the same condition. Therefore, MBG/rice starch gels can be effectively used as a fat substitute in Chinese Cantonese-style sausage allowing the manufacture of healthier sausages.

Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture

In this research, thermal behavior and gelling interactions of Mesona Blumes gum (MBG)/rice starch mixture were extensively investigated. MBG/rice starch gel displayed significant endothermal and exothermal properties at different MBG concentrations, indicating essential interactions between MBG and rice starch. In addition, the gelling interaction between MBG and rice starch was studied by using hydrogen-bond forming agents (1,4-butanediol, ethane-1,2-diol, glycerol) and hydrogen-bond breaking agents (urea, tetramethyl urea, ethanol, methanol) on rheological spectra. The results indicated that the hydrogen bond between MBG, rice starch and water might be the major force of maintaining the complete structure of the mixed gel. Their hypothetic interactions have been schemed in computer using hyperchem 8.0.

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

Samples containing 0–20% (w/w) Mesona Blumes gum (MBG) mixed with hybrid indica rice (type 9718) were extruded in a PTW-24/25D laboratory co-rotating fully intermeshing twin-screw extruder under the same condition. Firstly, a portable electronic nose with 10 metal oxide sensor arrays was used to study the volatiles from the headspace of the samples with various MBG contents. The direct electronic nose response recording combined with principal component analysis (PCA) enabled a rapid differentiation of the rice extrudates formulas with various MBG contents. It was clearly shown that odour of rice extrudates with 0% MBG was significantly different from odours of those with 5–20% MBG. Secondly, GC–MS was utilized to identify uncertain volatile compounds resulting in the odour differentiation. The obtained results suggested that these volatile compounds mainly consist of ketones (camphor, 2-butanone), aldehydes (acetaldehyde, 3-methyl-butanal, nonanal and benzaldehyde), pyrrole (1-methyl-1H-pyrrole), piperazine (piperazine), furan (2-pentyl-furan) and some herbal flavor compounds (benzaldehyde, nonanal, dl-limonene). In addition, the herbal flavor compounds mainly resulted in the fine differentiation between these rice extrudates. By multivariate analysis on GC–MS data of 5 different rice extrudates, it was indicated that the formulas without MBG group were distant from formulas with MBG, but formula with 20% MBG was pronouncedly distant from other formulas with MBG, and the chemical compounds representing herbal flavor were concentrated around the point of formula with 20% MBG. Furthermore, the dendrogram of these 5 groups showed the identical trend with PCA (principal component analysis) biplot. In conclusion, an electronic nose combining with GC–MS analysis could distinguish the formulas of rice extrudates with known different MBG content.

Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

SummaryThe aim of this study was to evaluate effects of Mesona Blumes gum (MBG) on some physical, chemical, sensory and antioxidant properties of rice extrudates. MBG was added to rice flour at 0%, 5%, 10%, 15% and 20% (w/w). The water solubility index (WSI) increased from 4.19% to 15.32% with MBG addition. Both water absorption index (WAI) and moisture retention (MR) reached maximum at 15% MBG. Bulk density (BD) was the highest at 5% (131.22 g cm−3) and the lowest at 15% MBG (121.44 g cm−3). Hardness was maximal at 5% (8.44 N mm−2) and minimal at 15% MBG (5.98 N mm−2). Expansion ratio (ER) and lightness (L*) decreased for all extruded products with MBG. MBG at 5% or 10% level could improve sensory characteristics of final products. The extract of extrudates at 15% MBG had the highest antioxidation ability among those extrudates. Thus, it was possible to produce a new palatable rice extrudate with MBG.

Rheological properties of cereal starch gels and Mesona Blumes gum mixtures

AbstractThe effect of Mesona Blumes gum (MBG) was examined on steady and dynamic shear of MBG/rice starch and MBG/wheat starch gels. In addition, stress relaxation and creep tests were performed for two types of cereal starch gels. The flow curves of both MBG/starch gels exhibited pseudoplastic behavior at shear rates between 0.01 and 10 s−1, and the data were fitted into the power law model (R2 = 0.91–0.98). Dynamic mechanical spectrum showed that all gels were strong gels in frequency between 0.1 and 10 Hz. Stress relaxation data at different strains indicated a strain‐softening phenomenon for both gels. Data were fitted into Maxwell model (R2 = 0.91–0.98). Creep curves were conducted at the shear stress 6.4 Pa within linear viscoelastic region of both MBG/starch gels. Data were fitted into Burgers model (R2 = 0.91–0.98). Apparent viscosity η, storage moduli G′, equilibrium stress relaxation modulus Ge and zero apparent viscosity η0 of MBG/rice starch gels decreased in the following order: 6/0&gt;6/0.5&gt;6/0.35&gt;6/0.1 (starch/gum w/w). Whereas η, G′, Ge, and η0 of MBG/wheat starch gels increased gradually along side the increase of MBG contents. The stress relaxation time λ of MBG/rice starch gels increased in the following order: 6/0&lt;6/0.5&lt;6/0.35&lt;6/0.1 (starch/gum w/w) while λ of MBG/wheat starch gels decreased gradually with the increase of MBG level. The influence of MBG on two examined cereal starch is totally opposite.

RHEOLOGICAL PROPERTIES OF RICE STARCH-MESONA BLUMES GUM MIXTURES

The effects of Mesona Blumes gum (MBG) at 0, 0.1, 0.35, 0.5, 0.7% (w/w, d.b.) on rheological properties of rice starch pastes (6%, w/w) were investigated. Rice starch–MBG mixtures had pseudoplastic flow behaviors (0.17 ≤ n ≤ 0.24). The effect of temperature (25–65C) on apparent viscosity (η50) was described by Arrhenius equation. Ea values (16.8–22.3 kJ/mol) of rice starch–MBG mixtures varied considerably, indicating a temperature-dependence. Small amplitude oscillatory shear tests at 25C have been modeled by natural logarithm of storage modulus, loss modulus and angular frequency. It was found that rice starch–MBG pastes displayed true gel like behavior. The dynamic (η*) and steady shear (ηa) viscosities at different MBG concentrations followed the Cox–Merz superposition rule with the application of shift factor (0.0307 ≤ α ≤ 0.114) (R2 = 0.99). Scanning electronic micrographs of these mixtures revealed that the thickness of the network wall increased and the porosity of the network decreased with MBG addition. PRACTICAL APPLICATIONS Rice starch and Mesona Blumes gum mixtures might be used as a fat-replacer, meat binder or jelly food. Therefore, it is necessary to investigate the rheological properties of such a mixture. Through steady and dynamic shear rheological experiments, the regularity of MBG and rice starch interaction will be used to guide our application. Also, it might be predicted by Cox–Merz superposition rule to show what would be the optimal ratio between these two macromolecules. Therefore, the microstructure of these macromolecular mixtures was investigated by scanning electronic micrographs to further understand their rheological properties.

Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars

ABSTRACTMesona Blumes gum (MBG) is extracted from Mesona Blumes, which is an annual herb distributed throughout Southeast Asia and South China that has been used for medicinal functions in folk culture. More recently, it has been the focus of research for its potential food ingredient applications, such as meat binders. To evaluate the physical properties of these MBG/starch mixed gels with sugars, the viscographic viscosity, gel strength, elastic modulus, cold water solubility, water holding capacity, electronic conductivity, and pH were determined. Glucose had little influence on the physical properties of MBG/starch mixed gels, while sucrose could affect MBG/starch mixed gels to a large degree. It was concluded that various sugars played different roles in the formation of MBG/starch mixed gel. Amylographic viscosity, gel strength, and elastic modulus analysis, indicate that glucose could enhance the swelling of starch granules at concentrations of 0–75 mmol/L but at &lt;25 mmol/L sucrose could facilitate the swelling of starch granules and beyond that it would inhibit the swelling of starch granules. SEM micrographs suggest that the MBG/starch system with glucose had more orderly and densely fibrous structures than the MBG/starch system with sucrose.

Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum

A neutral polysaccharide (NMBG) and an acidic polysaccharide (AMBG) were fractionated from Mesona Blumes gum (MBG) with yields of 0.5% and 90% (w/w), respectively. AMBG was composed of Gal, Glc, Man, Xyl, Ara, Rha and GalA with a molar ratio of 2.66:1:0.37:2.29:12.5:5.99:23.5, and NMBG consisted of Gal, Glc, Man, Xyl, Ara, Rha with a molar ratio of 9.9:15.3:4.31:1.48:11.6:1. But there was no GalA in NMBG. Both AMBG and NMBG were homogeneous with Mw of 6566 and 5277, respectively. AMBG could form a viscous solution but NMBG could not. Structure features of the purified AMBG were investigated by a combination of chemical and instrumental analyses, such as periodate oxidation, Smith degradation, GC–MS, 13C and 1H NMR. It was found that AMBG possessed a α-(1 → 4)-galacturonan backbone with some insertions of α-1,2-Rha p residues. The branches of arabinogalactan, arabinan, galactan and xylan could be all attached to the backbone via O-4 of Rha p residues. In addition, some Rha p residues on the backbone terminated with α- l-Ara f and some O-6 in galacturonic acid residues could be acetylated and some O-6 in GalA p residues could be methyl estered. The molecular structure of AMBG at different concentrations was observed with atomic force microscopy (AFM). AMBG showed a spherical lump at 1 μg/mL, but an irregular shape like worm at 10 μg/mL, which indicated that the viscous property of AMBG might be caused by its strong tendency to aggregate.

Chemical Composition and Some Rheological Properties of Mesona Blumes Gum

A gum was extracted from the leaves of Liangfen Cao ( Mesona Blumes), the extraction yield was 29.36%. The crude gum contains 9.74% protein, 30.89% ash, 2.98% crude fibre and 42.19% total sugar (w/w). Monosaccharide components of the gum were mainly galactose, glucose, arabinose and uronic acid with mole ratios of 3.1:2.3:2.3:1.4, respectively. Minerals in the ash were mainly 40.26mg/g sodium, 10.57mg/g potassium, 1.42mg/g magnesium and 2.81mg/g calcium. Molecular weight of the two fractions of the gum were 16,264 and 7,372 Da, respectively. The intrinsic viscosity of the gum was 91.01 mL/g in distilled water at 25°C. Its rheological properties were dependent on shear rate, gum concentration, sugar, temperature, pH, and salt. The gum exhibited pseudoplastic behaviour with shear rate increment. The apparent viscosity increased with the increase of the gum concentration, also increased with the sugar addition and varied according to pH, the highest viscosity was reached at pH 10.0 and the lowest at pH 6.0. Decrease of apparent viscosity was observed with increase of temperature. The activation energy of 10% (w/w) gum was 17.58kJ/mol. The apparent viscosity decreased with Na+ addition and also with the addition of [Ca++]&lt;1%, while it increased with the addition of [Ca++]&gt; 1% (w/w).