Article
Agriculture, Multidisciplinary
Chenjing Li, Yihua Feng, Jingyao Li, Rui Lian, Liehao Qin, Chunling Wang
Summary: A novel polysaccharide, PSPP-A, extracted from purple sweet potato, was investigated for its structural characteristics and preventive effects on NAFLD. The results showed that PSPP-A mainly contained arabinose and had certain preventive effects. This study provides a theoretical basis for further elucidating the hepatoprotective effect of purple sweet potatoes as a functional food.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Wenjian Yang, Gangliang Huang
Summary: The study extracted polysaccharide from purple sweet potato and characterized its structure and partial physicochemical properties. It provided a theoretical basis for the in-depth structural analysis of PPSP and the study of its biological activity.
CHEMICAL BIOLOGY & DRUG DESIGN
(2021)
Article
Biochemistry & Molecular Biology
Meng Meng, Ying Sun, Yanlong Qi, Jin Xu, Jingge Sun, Yuhe Bai, Lirong Han, Ran Han, Lihua Hou, Huiqing Sun
Summary: A neutral polysaccharide named PSP was extracted and purified from purple sweet potato. PSP showed significant inhibitory effects on the proliferation of HT-29 cells and induced apoptosis. The structural characteristics of PSP were also studied.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Jian Sun, Jun Liu, Ge Ren, Xiaotong Chen, Huahao Cai, Jinhai Hong, Juan Kan, Changhai Jin, Fuxiang Niu, Wenting Zhang
Summary: Purple sweet potato polysaccharides (PSPP) are important in regulating gut microbiota, intestinal immunity, and reducing colonic inflammation. This study investigated the impact of two PSPPs on the metabolomic profiling of feces from colitis mice. Results showed significant changes in metabolites and identified key biomarkers responding to PSPPs. The identified metabolites were correlated with improved intestinal immune function and modulation of gut microbiota.
Article
Biochemistry & Molecular Biology
Yu Yang, Yifan Chang, Yi Wu, Hairong Liu, Qishan Liu, Zuzhe Kang, Man Wu, Hong Yin, Jinyou Duan
Summary: The homogeneous polysaccharide isolated from Lycium barbarum, LBP-W, can significantly alleviate obesity induced by high-fat diet by improving gut microbiota diversity and regulating specific genera, while also increasing the content of short-chain fatty acids (SCFAs).
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Dong Liu, Yanglin Ji, Kexin Wang, Yatu Guo, Huali Wang, Hua Zhang, Liwei Li, Heyu Li, Steve W. Cui, Hao Wang
Summary: This study found that high-dose purple sweet potato anthocyanin extract (PSPAE) had advantageous effects on redox state in obese mice. The treatment significantly decreased body weight, serum cholesterol and triglyceride levels, while increasing antioxidant enzyme activities. It also promoted the protection of intestinal barrier function and restored gut microbiota homeostasis. PSPAE administration could potentially improve obesity and redox state related to gut dysbiosis.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Jingjing Mu, Jingwen Xu, Linlin Wang, Caifa Chen, Ping Chen
Summary: Purple sweet potato anthocyanins have been shown to modulate gut microbiota and prevent intestinal inflammation in a chronic colitis mouse model induced by DSS. Treatment with PSPAE maintained the balance of gut microbiome, protected against intestinal inflammation, and maintained colonic architecture compared to broad-spectrum antibiotic treatment. Furthermore, PSPAE was found to inhibit the colonization of pathogens such as Helicobacter, suggesting it could be a potential new treatment option for IBD.
Article
Biochemistry & Molecular Biology
Wenjian Yang, Yanqiong Zhang, Ao Tang, Qingqing Ruan, Gangliang Huang
Summary: The study found that phosphorylation modification of purple sweet potato polysaccharide could enhance its scavenging effect on free radicals and lipid peroxidation, but had no significant effect on its reducing ability.
CHEMICAL BIOLOGY & DRUG DESIGN
(2021)
Article
Biochemistry & Molecular Biology
Zheng Qi, Zhiwei Le, Furui Han, Yajie Feng, Ming Yang, Chenfeng Ji, Liangliang Zhao
Summary: This study demonstrated the protective effect of Purple Sweet Potato Polysaccharide (PSPP) on Tri-(2,3-dibromopropyl) isocyanate (TBC) induced liver injury, providing a scientific basis for further research on the hepatotoxic mechanism of TBC and the protective effect of PSPP.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Wenjian Yang, Zixuan Yang, Yi Zou, Xinke Sun, Gangliang Huang
Summary: The extraction and deproteinization process of polysaccharide from purple sweet potato (PPSP) were optimized using response surface methodology (RSM), with the optimal conditions identified for each step. Under these conditions, the extraction yield of PPSP was 3.32% and the protein removal rate was 93.14%.
CHEMICAL BIOLOGY & DRUG DESIGN
(2022)
Article
Food Science & Technology
Wenjian Yang, Gangliang Huang
Summary: This study successfully isolated and purified PSPP-1A polysaccharide from purple sweet potato, which had good thermal stability and antioxidant activity. It provided a theoretical basis for the development of purple sweet potato polysaccharide as a functional food.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Biochemistry & Molecular Biology
Jichun Zhao, Jie Yu, Qi Zhi, Tingting Yuan, Xiaojuan Lei, Kaifang Zeng, Jian Ming
Summary: The study found that fermented purple sweet potato anthocyanins, degraded by Weissella confusa fermentation, have better antioxidant and anti-aging effects, improving the lifespan of C. elegans through enhancing antioxidant enzyme activity and reducing oxidative stress accumulation compared to raw purple sweet potato anthocyanins.
Article
Biochemistry & Molecular Biology
Nana Bie, Shengquan Duan, Meng Meng, Mingzhu Guo, Chunling Wang
Summary: Purple sweet potato polysaccharides (PSPPs) can alleviate symptoms of antibiotic-associated diarrhea (AAD) in mice, regulate intestinal flora, and balance fatty acid metabolism.
Article
Chemistry, Applied
Hanqi Luo, Na Ying, Qihui Zhao, Junli Chen, Hangying Xu, Wu Jiang, Yaozong Wu, Yinliang Wu, Hongchang Gao, Hong Zheng
Summary: In this study, a novel polysaccharide derived from unripe raspberry fruits (pRCP) was extracted and characterized. pRCP showed high homogeneity and consisted of an acidic heteropolysaccharide with a molecular weight of 74.86 kDa. Supplementation with pRCP improved gut microbial diversity and reduced harmful bacteria in high-fat diet-fed mice, while also alleviating colonic inflammation and oxidative stress. These beneficial effects were transferable through fecal microbiota transplantation from pRCP-treated mice, indicating the potential of pRCP as a prebiotic for improving intestinal health.
Article
Biochemistry & Molecular Biology
Yanli Zhang, Jielun Hu, Yadong Zhong, Shuai Liu, Liandi Liu, Xinyi Mu, Chunhua Chen, Shenji Yang, Guohao Li, Duoduo Zhang, Xinru Huang, Jinrui Yang, Xiaojun Huang, Shuigen Bian, Shaoping Nie
Summary: The study found that different ratios of insoluble and soluble dietary fiber have distinct effects on gut microbiota and serum metabolites. Increasing the ratio of insoluble dietary fiber increases the relative abundance and acid production of specific bacterial genera, while increasing the ratio of soluble dietary fiber increases the diversity and relative abundance of other bacterial genera and regulates metabolic pathways.
Article
Chemistry, Applied
Juan Kan, Jing Liu, Fengfeng Xu, Dawei Yun, Huimin Yong, Jun Liu
Summary: Anthocyanins were extracted from 14 plants and were used to develop intelligent packaging labels for monitoring the freshness of pork and shrimp. The properties of the labels, such as light blocking, antioxidant capacity, and pH-dependent color-changing ability, were greatly influenced by the source of anthocyanins.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Huixia Hu, Huimin Yong, Xiyu Yao, Dan Chen, Juan Kan, Jun Liu
Summary: The stability of catechin in active packaging films was improved by conjugating catechin with starch aldehyde. The resulting starch aldehyde-catechin conjugates enhanced the physical and antioxidant properties of the films. These films showed great potential in peanut oil packaging by effectively reducing peroxide values and thiobarbituric acid reactive substance levels.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Juan Kan, Jing Liu, Huimin Yong, Jun Liu
Summary: Colorimetric labels were prepared by combining black eggplant anthocyanins or black goji berry anthocyanins with different polysaccharides and polyvinyl alcohol. The structure, property and functionality of the labels were determined. Results showed that the source of anthocyanins and the character of polysaccharides had an impact on the labels.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Dawei Yun, Zeyu Wang, Chenchen Li, Dan Chen, Jun Liu
Summary: Citrus peels contain valuable biopolymers and bioactive substances, which can be used to develop food packaging films. In this study, active packaging films were prepared from citrus peel powder of four different citrus fruits. These films exhibited rough surface and transverse with yellow or flesh color. They had suitable structural and functional properties, such as moisture content, water contact angle, water vapor permeability, oxygen permeability, tensile strength, elongation at break, antioxidant and antimicrobial activity. Among the films, mandarin peel powder based film showed the highest effectiveness in retarding corn oil oxidation.
Article
Food Science & Technology
Zeyu Wang, Chenchen Li, Dawei Yun, Mohammad Imtiyaj Khan, Chao Tang, Jun Liu
Summary: This study developed shrimp freshness monitoring labels by directly complexing red pitaya peel powder with cassava starch. The labels demonstrated specific physical and functional properties in terms of thickness, moisture content, color, gas and water vapor permeability, contact angle, tensile strength, and elongation at break. The labels also showed strong light blocking ability, antioxidant activity, and antibacterial activity. They presented obvious color changes when used to monitor the freshness of shrimps and had good color stability during storage. These labels have the potential to be used as intelligent packaging materials in the food industry.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Chenchen Li, Jian Sun, Dawei Yun, Zeyu Wang, Chao Tang, Jun Liu
Summary: A new method was developed to prepare color-changeable smart packaging films based on cooked purple sweet potato. Steaming and boiling treatments were beneficial to retain anthocyanins in purple sweet potato, while uncooked and roasting treatments were detrimental to maintain the stability of anthocyanins. The films prepared from steamed and boiled purple sweet potato had better microstructures, higher crystallinity, stronger barrier ability, mechanical property, thermal stability, antioxidant activity, and pH-/ammonia-sensitivity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fengfeng Xu, Yamei Yan, Xiaoqian Huang, Dawei Yun, Chao Tang, Jun Liu
Summary: In this study, freshness indicators were prepared by anchoring black wolfberry anthocyanins into a starch/polyvinyl alcohol matrix and adjusting the pH value. The pH value was found to greatly affect the morphology and hydrogen bonding strength of the indicators. The indicators prepared at pH 3.0 showed the highest barrier ability and antioxidant activity. The indicators prepared at pH 3.0, 4.0, and 5.0 exhibited remarkable color changes when exposed to buffer solutions and ammonia gas. The indicator prepared at pH 3.0 effectively indicated the freshness of chilled shrimp through color changes.
Article
Food Science & Technology
Dawei Yun, Chenchen Li, Zeyu Wang, Fengfeng Xu, Dan Chen, Jun Liu
Summary: Freshness indicating labels were prepared using passion fruit peel powder rich in dietary fibers and anthocyanins, and the hydrophobicity of the labels was increased by treatment with stearic acid ethanol solution. The stearic acid treatment effectively reduced moisture content, hydrophilicity, water vapor permeability, and water uptake ability of the labels, while improving tensile strength and thermal stability. The pH-dependent color change ability of the labels was well maintained. This study provides a new and facile way to prepare freshness indicating labels.
Article
Food Science & Technology
Chao Tang, Jiaqi Han, Dan Chen, Shuai Zong, Jun Liu, Juan Kan, Chunlu Qian, Changhai Jin
Summary: Purple sweet potato is a main food crop abundant in anthocyanins, starches, non-starch polysaccharides, caffeoylquinic acid derivatives, vitamins and minerals. Anthocyanins in purple sweet potato have potential applications in food, cosmetics and pharmaceuticals due to their heat resistance and ultraviolet stability. Additionally, they have been found to possess various health-promoting activities such as antioxidant, anti-inflammatory, anticancer, hypouricemic, hepatoprotective, hypolipidemic, hypoglycemic, and neuroprotective effects. This review summarizes recent advances on the health-promoting activities of purple sweet potato anthocyanins, providing a theoretical basis for the development of functional foods.
Article
Food Science & Technology
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Summary: This study examined the effects of different cooking methods on the texture and flavor of lotus root. Boiling, steaming, and frying all resulted in decreased hardness and springiness, while frying significantly increased gumminess, chewiness, and cohesiveness. Liquid chromatography and electronic tongue analysis were used to determine the flavor components in lotus root, and gas chromatography-mass spectrometry and electronic nose were used to identify volatile flavor compounds. The results showed that boiling and steaming led to a decrease in flavor substances and changes in texture characteristics, while deep-frying increased the content of volatile flavor compounds, particularly aldehydes. Electronic tongue, nose, and principal component analysis effectively differentiated the taste and smell of lotus root before and after cooking, with boiled lotus root exhibiting the most natural and characteristic taste and smell among the four groups.
Article
Biochemistry & Molecular Biology
Xiaoqian Huang, Fengfeng Xu, Dawei Yun, Chenchen Li, Juan Kan, Jun Liu
Summary: pH-responsive color-changeable films were developed by adding different concentrations (1%, 2%, and 3%) of hyacinth bean anthocyanins (HBA) to a blend matrix of guar gum and polyvinyl alcohol. The films exhibited purple color due to the pH-dependent color-changing pigments of HBA. Addition of 2% and 3% HBA improved the uniformity, compactness, and barrier properties of the films. The films showed sensitivity to pH changes and ammonia vapor, undergoing noticeable color changes from purple to green to yellow-green. Moreover, the film containing 2% HBA demonstrated color changes from purple to green when chilled shrimp and pork decayed, making it suitable for monitoring the freshness of meat products in intelligent packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Xiaoqian Huang, Jiangfeng Song, Fengfeng Xu, Dawei Yun, Chenchen Li, Jun Liu
Summary: Food packaging films with guar gum/polyvinyl alcohol as matrix, 2% Ag nanoparticles as reinforcing filler and antimicrobial agent, and 1%, 2%, and 3% pokeweed betacyanins as colorant and antioxidant agent were prepared. The films exhibited improved barrier capacity, stiffness, thermal stability, and antioxidant/antibacterial activity. The films with AgNPs and 2% or 3% PB showed shrimp freshness through film color changes in the shrimp spoilage test, demonstrating the potential use of these films in active and smart packaging.
Article
Food Science & Technology
Dan Chen, Jialiang Lv, Taoan Han, Juan Kan, Chang-Hai Jin, Jun Liu
Summary: This study investigates the potential effects of tea flower extract (TFE) intake. The results suggest that long-term TFE consumption can enhance liver antioxidant capacity and modulate gut ecological status.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2023)
Article
Food Science & Technology
Fengfeng Xu, Dawei Yun, Xiaoqian Huang, Bixue Sun, Chao Tang, Jun Liu
Summary: Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The effects of cooked amaranth juice and bergamot essential oil on the properties of pullulan films were investigated. The addition of cooked amaranth juice resulted in color-changeability and changes in the inner structure and crystallinity of the films. The addition of bergamot essential oil further improved the barrier properties, antioxidant activity, and thermal stability. The films containing cooked amaranth juice were also able to monitor the freshness of shrimp through color changes.
Review
Biochemistry & Molecular Biology
Chao Tang, Ruizheng Zhou, Kexin Cao, Jun Liu, Juan Kan, Chunlu Qian, Changhai Jin
Summary: Unhealthy dietary pattern-induced type 2 diabetes mellitus is a global threat to human health. Research has shown that the pathophysiology of this condition is closely associated with dysregulated glucose and energy metabolism, oxidative stress, endoplasmic reticulum stress, metabolic inflammation, and gut microbiota dysbiosis. Insulin resistance and deficiency are the key factors underlying type 2 diabetes mellitus. Natural polysaccharides have gained attention for their hypoglycemic, energy-regulating, antioxidant, anti-inflammatory, and prebiotic activities. This review comprehensively summarizes the hypoglycemic mechanisms of natural polysaccharides and provides a theoretical basis for the development of functional foods, focusing on their regulatory effects on glucose metabolism, insulin resistance, and mitochondrial dysfunction.
