Mesona Chinensis Polysaccharide Research Articles

A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides

Mesona chinensis polysaccharide (MCP) has excellent gel-forming characteristic, previous studies showed that MCP could affect the gelling and structural properties of rice starch, but the effect of MCP on rice starch from different types is not clarified. In this study, the effects of MCP on the pasting, rheological, and structural characteristics of glutinous rice starch (GRS), japonica rice starch (JRS), and indica rice starch (IRS) were investigated. The results showed that GRS-MCP has the best viscosity, its peak and final viscosities are higher than JRS-MCP and IRS-MCP. The gel network structure was enhanced by MCP in the order of IRS > JRS > GRS, which was reflected by greater elasticity, higher gel strength and hardness, and less free water in JRS-MCP and IRS-MCP. MCP also enhanced the ordered structure and thermal stability of the three starch gels, which is conducive to their application in the market. These findings provide new theoretical insights to produce rice starch-based foods.

Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide

Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from wet fresh and dry plants with one-year storage, namely WMCP and DMCP, on the physicochemical properties and digestion kinetics of corn starch(CS). The composition analysis showed both WMCP and DMCP were an acidic heteropolysaccharide rich in galacturonic acid and galactose, whereas showed different average main fraction molecular weights (Mw) of 47.36 kDa and 42.98 kDa, respectively. In addition, WMCP showed higher yield, purity and better physicochemical properties to CS than DWCP. Thermal analysis showed WMCP decreased more gelatinization temperatures and enthalpy of CS, and increased more freeze-thaw stability, water holding capacity, and textural parameters of CS gels than DMCP. Structural analysis revealed WMCP induced more changes in crystallinity, short-range order, and microstructure of CS, which inhibited retrogradation than DMCP. In vitro digestion assays demonstrated WMCP addition significantly increased higher resistant starch content by altering starch-starch and starch-MCP interactions than DWCP. Overall, MCPs addition beneficially modulated CS properties and digestion kinetics, providing a novel way to improve starch functionalities. Moreover, WMCP had more advantages to be chosen to form hydrocolloid with CS than DMCP.

Preparation and characterization of curcumin-loaded debranched starch/Mesona chinensis polysaccharide microcapsules: Loading levels and in vitro release

Curcumin has been shown a variety of biological activities, such as anti-inflammatory, antioxidant and anticancer properties. However, its poor water solubility and chemical instability limit the scope of its application. In the present work, a novel debranched waxy maize starch (DWMS)/Mesona chinensis polysaccharide (MCP) complex wall material was developed to encapsulate curcumin, and the structural properties and in vitro release behaviors of microcapsules were evaluated. Rheological results showed that encapsulation of curcumin significantly reduced the dynamic modulus (G′ and G″) of the system. Particle size (from 1283.0 nm to 970.2 nm) and zeta potential (from −13.8 mV to −41.7 mV) of microcapsules decreased with the increase of MCP concentration in the wall material. DWMS, MCP, and Cur interacted through hydrogen bonding to form Cur-loaded microcapsules as FT-IR and XRD results demonstrated. Furthermore, the encapsulation efficiency of curcumin in DWMS-MCP microcapsules reached up to 63.2% when the MCP concentration was 2%. The antioxidant activity of the microcapsules was enhanced with the increase of MCP, which may be attributed to the increase of encapsulation efficiency and the intrinsic antioxidant activity of MCP. The in vitro release results proved that all microcapsules achieved sustained release in both intestinal and gastric fluids.

Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions.

Mesona chinensis polysaccharide (MCP), a common thickener, stabilizer and gelling agent in food and pharmaceuticals, also has antioxidant, immunomodulatory and hypoglycemic properties. Whey protein isolate (WPI)-MCP conjugate was prepared and used as a stabilizer for O/W emulsion in this study. FT-IR and surface hydrophobicity results showed there could exist interactions between -COO- in MCP and -NH3+ in WPI, and hydrogen bonding may be involved in the covalent binding process. The red-shifted peaks in the FT-IR spectra suggested the formation of WPI-MCP conjugate, and MCP may be bound to the hydrophobic area of WPI with decreasing surface hydrophobicity. According to chemical bond measurement, hydrophobic interaction, hydrogen bond and disulfide bond played the main role in the formation process of WPI-MCP conjugate. According to morphological analysis, the O/W emulsion formed by WPI-MCP had a larger size than the emulsion formed by WPI. The conjugation of MCP with WPI improved the apparent viscosity and gel structure of emulsions, which was concentration-dependent. The oxidative stability of the WPI-MCP emulsion was higher than that of the WPI emulsion. However, the protection effect of WPI-MCP emulsion on β-carotene still needs to be further improved.

Mesona chinensis polysaccharide/zein nanoparticles to improve the bioaccesibility and in vitro bioactivities of curcumin

The aim of this study was to enhance the stability, bioaccesibility, and bioactivities of curcumin using a composite nanoparticle prepared from zein and Mesona chinensis polysaccharide (MCP). Curcumin-loaded nanoparticles (ZMC NPs) were prepared. ZMC NPs showed smooth spherical structure with a high encapsulation efficiency (94 %), a small average particle size (223 nm), and surface negative charge (−34.53 mV). Compared with free curcumin, encapsulated curcumin has been shown to have better environmental stability, higher antioxidant activity and bioaccesibility. The surface coating of zein NPs with MCP makes them more amenable to uptake by intestinal epithelial cells. Studies on in vitro antitumor activity of ZMC NPs showed that they could enter hepatocellular carcinoma cells, induce cell apoptosis, promote ROS production, and alter mitochondrial membrane potential, showing higher in vitro antitumor activity compared to free curcumin. These results may contribute to the development of novel curcumin oral delivery systems.

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

The effect of non-starch polysaccharides on the structural and functional properties of native starch have been extensively studied. However, the effect of non-starch polysaccharides on the structural characteristics of debranched starch, a kind of enzymatic modified starch, remains unclear. The aim of this study is to investigate the effects of Mesona chinensis polysaccharide (MP) on starch retrogradation and structural properties of debranched waxy corn starch (DWS). The results showed that only appropriate addition of MP (0.5 or 1%) can effectively promote the short-term retrogradation of DWS, while excessive MP (3 or 5%) had a negative effect. Gel hardness results revealed that the short-term retrogradation (24 h) of DWS could be divided into two phases. The retrogradation of DWS-MP gels mainly occurred at first stage (0–4 h), which was demonstrated by the rapid increase of gel hardness and relative crystallinity in this stage. In the second stage (4–24 h), DWS-MP gels were more likely to undergo the aggregation of starch granules as proved by SEM and particle size results. The degree of short-range ordered decreased during the total retrogradation stage. Overall, this work aims to provide an insight into the effect of non-starch polysaccharides on the short-term retrogradation of DWS.

Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions

Salt ions play an important role in the quality structure of food and sensory properties. This study aims to investigate the effects of different concentrations of calcium chloride (0–0.012 mol/L) on the gel properties and interactions of heat-induced Mesona chinensis polysaccharide (MCP)-whey protein isolate (WPI) mixed gels. It was found that the apparent viscosity decreases gradually with the increase of calcium ion concentration, especially when the calcium ion concentration reaches 0.012 mol/L, the apparent viscosity is the lowest. The water holding capacity of the mixed gel decreased from 86.25% to 32.05% and the network structure of the gel became looser, which was consistent with low-field magnetometry results and the variation of microstructure. In the in vitro digestion experiments, the addition of 0.003 mol/L calcium chloride was effective in reducing the degradation of the gel. The results of chemical bonding analysis indicated that hydrogen bond and hydrophobic interactions were the key forces that promoting gel formation and maintaining the gels network structure. This study showed that calcium ions could change the contribution of hydrogen bonding, disulfide bonds, and hydrophobic interactions to the gelation process.

Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism

In this study, structural characteristics and formation mechanism of Mesona chinensis polysaccharide (MCP)-whey protein isolate (WPI) gels including group and molecular changes, intermolecular forces, crystallinity, and moisture migration were investigated under pH shifting conditions. Results showed that MCP and WPI formed a stable gel at pH 10. The free sulfhydryl groups and surface hydrophobicity of the MCP-WPI gels increased with the increasing pH. Hydrophobic and hydrogen bond interactions were the main molecular forces involved in the MCP-WPI gels, and electrostatic interactions and disulfide bonds played a complementary role. The pH conditions evidently influenced the secondary conformational structure of MCP-WPI gels. Molecular weight and X-ray diffraction (XRD) analysis indicated the formation of a hypocrystalline complex with molecular interaction. In addition, low-field magnetometry (LF-NMR) results showed that the T2 values decreased with increasing pH, indicating that water and gel matrix had the highest interactions at pH 10.

Construction and characterization of Mesona chinensis polysaccharide-chitosan hydrogels, role of chitosan deacetylation degree

A novel kind of polyelectrolyte complex hydrogels was generated through polymerization of Mesona chinensis polysaccharide (MCP) and chitosan (CH) on the basis of physical crosslinking without the addition of ionic crosslinking agents or heat. Rheological measurement, Fourier transform infrared spectroscopy, X-ray diffraction, thermo-gravimetric analysis, and scanning electron microscopy were used to explore the properties of MCP−CH hydrogels. The effects of CH deacetylation degree (DD) on the gel properties and structural characteristics of MCP−CH hydrogels were also studied. Results showed that 0.5 % MCP and 1% CH could form stable and homogeneous hydrogels with favorable properties via electrostatic interaction. The viscoelasticity, water holding capacity, and thermostability of hydrogels were promoted with the increase in DD. The new crystallization peaks appeared with the formation of MCP−CH hydrogels. Moreover, the honeycomb-liked microstructure of MCP−CH hydrogels improved with the increase in DD. These findings may lay the foundation for the further application of MCP−CH hydrogels.

Mesona chinensis polysaccharide on the thermal, structural and digestibility properties of waxy and normal maize starches

The Mesona chinensis polysaccharide (MCP) was compounded with waxy maize starch (WS) and normal maize starch (NS) to obtain composite gels. The effects of MCP on the digestibility, the thermal and structural characteristics of WS and NS were determined by simulating gastrointestinal digestion, differential scanning calorimetry (DSC), particle size distribution analysis, low-field nuclear magnetic resonance (LF-NMR) and confocal laser scanning microscopy (CLSM). Results showed that MCP reduced the endothermic enthalpy, spin relaxation time, and migration of free water, but increased the gelatinization temperature, median diameter, and starch granule size of all starch-MCP gels. MCP also increased the content of the resistant starch of starch-MCP gels, especially for WS-MCP gels. The inhibitory effects of MCP on water activity, the coating effect on the starch granules, and the promotion of starch granule swelling and aggregation were responsible for the reduced starch digestibility.

Interactions between tapioca starch and Mesona chinensis polysaccharide: Effects of urea and NaCl

Non-starch polysaccharide and starch interactions have been extensively studied. However, few researches focus on their interactions mechanism. In this study, the effects of hydrogen bond and electrostatic interactions on the tapioca starch-Mesona chinensis polysaccharide (TM) gels were investigated. The results of pasting and thermal experiments (heating phase) showed that the peak viscosity (PV) of TM gels increased with the addition of urea. The addition of urea caused the hydrogen bonds to be destroyed and the rearrangement of starch during cooling was inhibited, which led to the final viscosity of TM gels decreased. The interactions between 0.5% NaCl and starch hydroxyl groups resulted in a significant increase in PV, while excessive addition of NaCl produced an electrostatic shielding effect, resulting in a decrease in PV, but still higher than TM gels. The results of rheological, texture, and particle size experiments (gel cooling stage) showed that hydrogen bond played a decisive role in the final texture of TM gels. Scanning electronic microscopy results showed that the addition of urea loosened the starch structure, and the high concentration of urea caused the structure appear fragmented.

Role of salt ions and molecular weights on the formation of Mesona chinensis polysaccharide-chitosan polyelectrolyte complex hydrogel

The effects of the addition of salt ions and molecular weights (Mw) of CH on Mesona chinensis polysaccharide (MCP)-chitosan (CH) hydrogel were investigated. Result indicated both low concentration of monovalent salt ions (Na+ and K+), divalent cations (Ca2+) and oxoanions (SO42−) could promote the gel properties of MCP-CH hydrogel. The Mw of CH has huge impact on the formation and properties of hydrogel. Combining the relationship between rheology and structural, monovalent salt ions such as Na+ and K+ affect gel formation and its properties by influencing electrostatic interaction and chain conformation. Both divalent cations (Ca2+) and oxoanions (SO42−) facilitated the formation of gel networks via electrostatic interaction, coordination bonds and hydrogen bonds. Moreover, Mw of CH influenced formation and texture of MCP-CH hydrogel via affecting the conformation of CH molecular chain. These findings will provide a few theoretical bases to understand the formation mechanism of MCP-CH hydrogel.

Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion

The influences of Mesona chinensis polysaccharide (MCP) on the gel properties, morphology, and digestion of three different starches, namely, maize starch (MS), potato starch (PoS), and pea starch (PeS) were investigated. MCP interacted with the different starches in various ways. The addition of MCP increased pasting viscosity and gel strength and decreased syneresis of MS. MCP inhibited the granular swelling of PoS, thereby protecting its granular integrity and increasing its gel strength. MCP promoted the granular swelling of PeS and then increased the pasting viscosity of PeS, which leads to the decreased of PeS gel strength. X-ray diffraction showed that MCP affected the diffraction intensity of the three starches. In vitro digestion showed that MCP played a positive role in the starch hydrolysis of MS and PeS, however, the opposite effect was observed for PoS.

Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels

The effects of Mesona chinensis polysaccharide (MCP) on the water holding capacity (WHC), thermostability, rheological properties, microstructure, and molecular forces of MCP-whey protein isolate (WPI) gels were investigated. Results showed that the MCP-WPI gels had higher WHC, thermal stability, and thermal transition temperature than the WPI gel. The apparent viscosities, loss modulus (G″), and storage modulus (G') of the MCP-WPI gels were increased with the MCP concentration. Creep recovery experiment showed that the recovery rate increased with the MCP increased, and MCP-WPI gels had good elasticity and rigid structure. Texture profile analysis (TPA) results showed that gel strength and rupture stress were increased with the MCP addition. Scanning electron microscope (SEM) showed that dense water cavity was formed when the MCP concentration reached 2.0 %. The main molecular forces of the gels were disulfide, hydrophobic, and hydrogen bonding interaction. MCP played a critical role in the formation of MCP-WPI gels.

Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures

The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.

Dual modifications on the gelatinization, textural, and morphology properties of pea starch by sodium carbonate and Mesona chinensis polysaccharide

The effects of dual modifications on the gelatinization, textural, and morphology properties of pea starch by Na2CO3 and Mesona chinensis polysaccharide (MCP) were investigated. Results showed that Na2CO3 promoted granular swelling and disruption but decreased the rearrangement tendency of disordered starch fraction of PS during gelatinization. The addition of 0.05%–0.1% MCP slightly affected granular swelling and protected the integrity of starch granules of Na2CO3–PS. 0.2% MCP enhanced the retrogradation and recrystallization of gelatinized starch in the presence of Na2CO3. Near-UV circular dichroism spectra showed that adding Na2CO3 and MCP in PS resulted in a strong peak at 285 nm and a small trough at 310 nm in the spectra of MCP and PS. The peak intensity orders of samples were consistent with the reaggregation tendency, suggesting that the characteristic peak at 285 nm was closely related to the retrogradation degree of starch.

Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents

Waxy corn starch (WS), normal corn starch (NS), and high amylose corn starch (HS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on pasting, rheological, and textual properties of corn starches. Corn starches (6 %, w/v)-MCP (0.05 %, 0.1 %, 0.2 %, 0.3 %, and 0.5 %, w/v) blended systems were used. The pasting viscosity of samples increased after adding MCP, and the improvement effect was most noticeable in WS-MCP system. Meanwhile, MCP can significantly promote the gelatinization and strengthen viscoelasticity of HS-MCP system. MCP inhibited the dissolution of NS and the swelling of WS, while promote the dissolution of HS and WS, as well as the swelling of NS and HS. Furthermore, gelatinization treatment decreased the crystallinity of samples, while high concentration of MCP slightly increased the crystallinity. MCP could promote the formation of a more ordered structure of blended systems, especially for WS-MCP system.

Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage

Waxy maize starch (WS) and normal maize starch (NS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on the retrogradation properties of maize starch during storage. The rheological properties, water mobility, structural properties and microstructure of samples were investigated. MCP can significantly accelerate the retrogradation of WS and NS, and MCP restricted the water mobility of starch-MCP gels and diminished the decline of the spin relaxation time (T2) during retrogradation storage. In addition, the rheological and low field-nuclear magnetic resonance experiments suggested that the retrogradation of WS-MCP system mainly occurred at the later stage of retrogradation (>7 days), while retrogradation mainly took place earlier (<7days) for NS-MCP system. XRD and FT-IR results also suggested that MCP could promote the formation of more ordered structure in starch-MCP gels during storage. Moreover, SEM observation showed that MCP can better maintain the stability of gel structure during aging storage.

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP. The carbon-6 of the starch glucan monomer was observed to have the largest mobility change in the presence of MCP. Two mobility populations of carbon-6 were observed, possibly corresponding to the carbon-6 in the linear chains of both amylose and amylopectin, and another to the carbon-6 involved in the branching of amylopectin. The change in the mobility of one of the carbon-6 populations indicates an increase in molecular freedom of movement in the presence of MCP.

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.

The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 minutes of digestion) was observed and this was attributed to the strengthening of the gels in the presence of high concentration of the polysaccharide. In contrast, despite a reduction in the firmness of the gel when 2% w/w MCP was present, there was a 7% reduction in starch digestibility and hence, firmness was deduced to be not solely responsible for the digestibility of the gels. When these gels were macerated, starch digestibility was reduced regardless of the MCP concentration. Starch digestion in the macerated samples seemed to cease after 10 minutes with about 30% more starch remaining when 5% w/w MCP was present, suggesting that the amount of starch available for digestion was reduced in the presence of MCP. The reduced availability of starch for digestion was hypothesised to be due to starch-MCP interactions, which formed amylose-MCP complexes that are likely to be resistant to enzymatic digestion. Overall, this work shows the potential for MCP to be utilized as an ingredient to reduce the glycaemic index.