Review
Biochemistry & Molecular Biology
Evita Balducci, Francesco Papi, Daniela Eloisa Capialbi, Linda Del Bino
Summary: Bacteria and fungi have developed resistance to antibiotics and antifungal drugs by forming biofilms. Biofilms allow the transfer of resistance genes, prevent desiccation, and impede the penetration of drugs. Biofilms consist of extracellular DNA, proteins, and polysaccharides. Different polysaccharides play roles in attachment and structure resistance of biofilms. This review discusses the structure and role of polysaccharides in biofilms and summarizes potential therapies targeting exopolysaccharides to inhibit biofilm formation.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Polymer Science
Yehia A. -G. Mahmoud, Mehrez E. El-Naggar, Ahmed Abdel-Megeed, Mohamed El-Newehy
Summary: Polysaccharide materials are widely used in various fields due to their efficiency, cost-effectiveness, non-toxicity, biocompatibility, and biodegradability. Microbial polysaccharides can be synthesized using biosynthesis methods and molecular biology tools, providing potential for environmentally-friendly applications. Genetic modification of microorganisms improves polysaccharide yield and production efficiency, making biosynthesis research increasingly important in the field of science and medicine.
Article
Biochemistry & Molecular Biology
Shu-Mei Chen, Chun-Mei Zhang, Hao Peng, Yue-Ying Qin, Li Li, Cheng-Guo Li, Ke Xing, Lu-Lu Liu, Sheng Qin
Summary: This study investigates the potential of EPSs produced by an endophyte Glutamicibacter halophytocota KLBMP 5180 to promote tomato seed germination and seedling growth under salt stress. The results show that EPSs significantly enhance seed germination rate and promote seedling growth under salt stress through complex regulatory mechanisms. The application of EPSs demonstrates potential in agriculture.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Chemistry, Medicinal
Fanny Benhadda, Agata Zykwinska, Sylvia Colliec-Jouault, Corinne Sinquin, Bertrand Thollas, Anthony Courtois, Nicola Fuzzati, Alix Toribio, Christine Delbarre-Ladrat
Summary: This review provides an overview of bacterial exopolysaccharides (EPS), an important group of macromolecules used in cosmetics as active and functional ingredients. The chemical characteristics of EPS and the basics of cosmetic ingredient development are described, followed by a focus on EPS production and its diverse applications in the cosmetic industry. The biological properties of marine-derived EPS and the challenges in this field are also discussed.
Article
Chemistry, Applied
Mengshi Xiao, Xinmiao Ren, Ying Yu, Wei Gao, Changliang Zhu, Han Sun, Qing Kong, Xiaodan Fu, Haijin Mou
Summary: This review provides a systematic summary of the common sources and applications of fucose-containing polysaccharides (FCPs) and fucose-containing oligosaccharides (FCOs), as well as the bacterial strains capable of producing fucose-containing bacterial exopolysaccharide (FcEPS). The review also covers the structures, synthesis pathways, factors affecting production, and degradation methods of FcEPS for preparing FCOs. Additionally, the bioactivities of FcEPS, such as anti-oxidant, prebiotic, anti-cancer, anti-inflammatory, anti-viral, and antimicrobial activities, are discussed, providing valuable insights for further applications in the functional food and medicine industries.
Review
Engineering, Chemical
Roxana Madalina Stoica, Misu Moscovici, Elena Simina Lakatos, Lucian Ionel Cioca
Summary: Fungal exopolysaccharides (EPSs) are important bioactive compounds secreted by fungi. They have various biological activities, such as antioxidant, antimicrobial, anti-inflammatory, antiviral, anti-diabetic, and anticoagulant effects, and can be used in pharmaceutical applications. This paper reviews the main fungal polysaccharides, highlighting their structures, producing strains, and usefulness as drug carriers and immunomodulating agents in cancer therapy.
Review
Food Science & Technology
Hadi Pourjafar, Fereshteh Ansari, Alireza Sadeghi, Shohre Alian Samakkhah, Seid Mahdi Jafari
Summary: This review comprehensively discusses the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. It highlights the important role of probiotic EPS in improving the quality of food products and their beneficial health effects. However, further studies are needed to understand the functionality of EPS and support their large-scale production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Environmental
Arjun Kumar Kalimuthu, Sureshbabu Ram Kumar Pandian, Parasuraman Pavadai, Theivendren Panneerselvam, Shanmugampillai Jeyaraguru Kabilan, Murugesan Sankaranarayanan, Chandu Ala, Selvaraj Kunjiappan
Summary: The study produced a biocompatible and biodegradable exopolysaccharide (EPS) from endophytic bacteria to effectively deliver drugs into malignant cells. EPS-producing bacteria, Pseudomonas otitidis, was isolated from the roots of Tribulus terrestris L. The isolated EPS was characterized and used to formulate quercetin-loaded nanoparticles (NPs) for drug delivery. The EPS-based NPs showed high drug release in an acidic medium, biocompatibility in a physiological medium, and cytotoxic effects against breast cancer cells.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Review
Biochemistry & Molecular Biology
Ghoson M. Daba, Marwa O. Elnahas, Waill A. Elkhateeb
Summary: Exopolysaccharides (EPS) produced by some genera of lactic acid bacteria have diverse applications in food, pharmaceuticals, and diagnostics, contributing to improved shelf-life, enhanced functionalities, and various targeted drug delivery systems. Future prospects focus on enhancing EPS production, reducing production costs, and exploring their potential in further applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Chemistry, Medicinal
Celine Laroche
Summary: Microalgae and cyanobacteria are photosynthetic organisms that can produce bioactive polysaccharides, and their diversity and variability make them widely applicable in various commercial markets.
Review
Polymer Science
Masrina Mohd Nadzir, Retno Wahyu Nurhayati, Farhana Nazira Idris, Minh Hong Nguyen
Summary: Bacterial exopolysaccharides (EPSs) are important compounds secreted by bacteria, with a wide range of biomedical applications. The diverse properties of different types of EPSs allow for various controlled applications in the field of biomedicine.
Review
Food Science & Technology
Maria Laura Werning, Annel M. Hernandez-Alcantara, Maria Julia Ruiz, Lorena Paola Soto, Maria Teresa Duenas, Paloma Lopez, Laureano Sebastian Frizzo
Summary: Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which have diverse technological properties and health-promoting benefits. LAB, especially those producing EPS, are used as probiotics to improve human health and prevent/treat specific diseases. They also play a role in promoting growth and inhibiting pathogens in food-producing animal husbandry. This review discusses the characteristics, usage, biological role, and potential contributions of LAB-produced EPS in improving productivity, animal health, and public health.
Article
Immunology
Diana Boraschi
Summary: Interleukin-1 (IL-1) is a cytokine that plays a significant role in inflammation and immune response, primarily produced by macrophages during defensive reactions. It belongs to a superfamily of structurally similar proteins and acts through binding to specific receptors on the plasma membrane of target cells. IL-1 family cytokines not only have innate immune and inflammatory effects but also appear to be involved in the development of adaptive immunity in vertebrates.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Multidisciplinary Sciences
Pierre Jacob, Junko Hige, Lijiang Song, Adam Bayless, Dor Russ, Vera Bonardi, Farid El Kasmi, Lisa Wunsch, Yu Yang, Connor R. Fitzpatrick, Brock J. McKinney, Marc T. Nishimura, Murray R. Grant, Jeffery L. Dangl
Summary: TIR domains are NAD-degrading enzymes that play a role in immune signaling across various organisms. In plants, they are incorporated into intracellular immune receptors called TNLs. The TNL, SADR1, is required for the function of an autoactivated immune receptor, but not for other tested immune receptors. It also contributes to defense signaling triggered by certain transmembrane pattern recognition receptors and the unbridled spread of cell death.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Article
Food Science & Technology
Panagiotis Kandylis, Dimitra Dimitrellou, Thomas Moschakis
Summary: This review summarizes the recent advances in utilizing grape and its derivatives in dairy products, highlighting their effects on the characteristics of dairy products and the influence of grape compounds on probiotics. The findings suggest potential benefits in enhancing antioxidant activity and total phenolic content, but also emphasize the need for further research on potential negative effects and optimal levels of grape by-product incorporation in dairy products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Chenxian Yang, Fangfang Yue, Yanlong Cui, Yuanmei Xu, Yuanyuan Shan, Bianfang Liu, Yuan Zhou, Xin Lu
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Yuanmei Xu, Yanlong Cui, Xin Wang, Fangfang Yue, Yuanyuan Shan, Bianfang Liu, Yuan Zhou, Yanglei Yi, Xin Lu
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Review
Microbiology
Yanlong Cui, Leshan Zhang, Xin Wang, Yanglei Yi, Yuanyuan Shan, Bianfang Liu, Yuan Zhou, Xin Lu
Summary: This review mainly discusses the relationship between Parabacteroides species strains (such as distasonis, goldsteinii, johnsonii, and merdae) and host diseases, diet, and the prevention or induction of diseases. Among them, distasonis and goldsteinii may be potential next-generation probiotic candidates with protective effects on inflammation and obesity.
FEMS MICROBIOLOGY LETTERS
(2022)
Article
Biochemistry & Molecular Biology
Yanlong Cui, Yujie Chen, Shuxuan Wang, Jie Yang, Mohamedelfatieh Ismael, Xin Wang, Xin Lu, Shuang Wang
Summary: Two neutral polysaccharides, PPP1-1 and PPP1-2, were extracted from persimmon peel. The composition and structure of the two polysaccharides differed, with PPP1-2 exhibiting stronger antioxidant activities and thermal stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
Mohamedelfatieh Ismael, Yaxin Gu, Yanlong Cui, Tao Wang, Fangfang Yue, Qin Yantin, Xin Lu
Summary: By exploring potential probiotic strains and evaluating their properties, this study identified lactobacillus strains with antibacterial activity, cholesterol-lowering capability, and tolerance to gastric acidity and bile salts. Some strains have safety concerns, while others can be safely used in food and feed applications.
Article
Biochemical Research Methods
Mohamedelfatieh Ismael, Tao Wang, Fangfang Yue, Yanlong Cui, Qin Yantin, Nageena Qayyum, Xin Lu
Summary: This study successfully isolated and characterized a safe lactic acid bacterium from traditional Chinese fermented milk that produces a novel potential bacteriocin. The bacteriocin demonstrated high stability and optimal activity at specific temperature and pH conditions, showing promising applications in the field of food and animal feed industries or in the medical field.
ANALYTICAL BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Mohamedelfatieh Ismael, Yaxin Gu, Yanlong Cui, Tao Wang, Fangfang Yue, Yanting Qin, Xin Lu
Summary: This study evaluated the probiotic properties of a novel Lactiplantibacillus plantarum strain isolated from traditional Chinese fermented milk, including high tolerance to gastric acidity and bile salts, auto-aggregation and co-aggregation abilities, and effects on cholesterol levels, short-chain fatty acids, antioxidant properties, and antipathogen activity. The strain was found to be safe, modulated the gut microbiota composition, and showed potential health-promoting properties.
Article
Chemistry, Applied
Yanlong Cui, Shuang Wang, Shuxuan Wang, Siyue Cao, Xin Wang, Xin Lu
Summary: Persimmon peel pectin (PPP) was successfully extracted using subcritical water, and its purity was improved through deproteinization and decolorization treatment. The results showed that PPP had high antioxidant activity and the ability to modify microbial communities.
Review
Food Science & Technology
Yanlong Cui, Lingli Luo, Xin Wang, Yingying Lu, Yanglei Yi, Yuanyuan Shan, Bianfang Liu, Yuan Zhou, Xin Lu
Summary: Bacteriocins are low-molecular-weight ribosomal peptides or proteins synthesized by bacteria, known for their antibacterial properties. They can be purified and identified for application in food systems, showing potential for food preservation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)