Article
Polymer Science
Hongyi Wu, Nitong Bu, Jie Chen, Yuanyuan Chen, Runzhi Sun, Chunhua Wu, Jie Pang
Summary: The study showed that oxidized hyaluronic acid (OHA) can effectively improve the properties and control release characteristics of KGM hydrogels. Increasing the concentration of OHA can enhance the swelling capacity and rheological properties of the composite hydrogels. The cumulative release rate of epigallocatechin gallate (EGCG) in KGM/OHA composite hydrogels is enhanced with the increasing addition of OHA.
Article
Biochemistry & Molecular Biology
Zhaojun Chen, Yao Li, Hui Wang, Hongmei Tian, Xin Feng, Lulin Tan, Xiong Liu
Summary: Oxidation is an effective method to prepare depolymerized konjac glucomannan (KGM), which has different physicochemical properties compared to native KGM. This study investigated the effects of oxidized KGM (OKGM) on gluten protein properties and compared it with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). The results showed that OKGM with low molecular weight and viscosity improved rheological properties and thermal stability of gluten protein. The interaction between OKGM and gluten protein formed a highly networked gluten structure, and the excessive degradation of KGM weakened this interaction. Therefore, incorporating moderately oxidized KGM into gluten protein is an effective strategy to improve its properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Yao Li, Ting Gong, Hongjia Lu, Senquan Ma, Xiong Liu
Summary: Depolymerized konjac glucomannan (KGM) prepared through oxidation and enzymehydrolysis showed better health benefits than natural KGM. The differences in chemical structure between the oxidized KGM (OKGM) and enzymehydrolyzed KGM (EKGM) influenced their fermentability and gut microbiota modulation. OKGM groups exhibited lower reducing sugar concentrations, higher residual carbohydrate contents, and higher production of acetic and propionic acids, while EKGM groups showed higher production of butyric acids. The relative abundances of certain bacteria species also differed between OKGM and EKGM groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Gaiying Li, Yongchao Jiang, Mengya Li, Wenjie Zhang, Qian Li, Keyong Tang
Summary: In this study, oxidized konjac glucomannan (OKG) with different molecular weights were used as polysaccharide crosslinker to reinforce gelatin-based hydrogels. The results indicated that higher molecular weight OKG increased the mechanical strength and self-healing ability of the composite hydrogels, as well as promoted cell proliferation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Xiaomin Liang, Qinyue Zheng, Zhenjun Liu, Guohua Zhao, Yun Zhou
Summary: A facile post-gelation soaking strategy was investigated in this study to produce low-alkaline konjac glucomannan (KGM) gels. The process involved soaking alkali-induced gels in citric acid (CA) solutions, which successfully reduced the gel pH and improved the texture and flavor of the gels. The whiteness of the gels increased and the volume decreased after post-soaking treatment, but these differences became less apparent after long-term storage. The water holding capacity and syneresis of the low-alkaline KGM gels were not significantly affected by the soaking process.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Jingting Xu, Mingxiang He, Cuiping Wei, Mengxia Duan, Shan Yu, Danjie Li, Weiquan Zhong, Cailing Tong, Jie Pang, Chunhua Wu
Summary: TEMPO-oxidized chitin nanocrystal (TOCN) stabilized oregano essential oil (OEO) Pickering emulsions were incorporated into Konjac glucomannan (KGM) matrix to prepare an active food packaging film. The influence of OEO Pickering emulsions on the physical and biological properties of the KGM film was investigated. The results showed that the incorporation of OEO Pickering emulsion improved the barrier properties of the film and enhanced its antioxidant and antimicrobial properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Materials Science, Biomaterials
Shuo Xu, Jun You, Shaorong Yan, Luting Zhu, Xiaochen Wu
Summary: In this study, a composite hydrogel with injectability, self-healing ability, and adhesiveness was developed for rapid hemostasis and wound healing by encapsulating a hemostatic drug.
JOURNAL OF MATERIALS CHEMISTRY B
(2023)
Review
Chemistry, Applied
Liping Guo, Wallace Yokoyama, Maoshen Chen, Fang Zhong
Summary: Konjac glucomannan (KGM) has shown potential in reducing appetite and obesity through increasing gastric retention and delaying gastric emptying, triggering signals of fullness. However, results of randomized clinical trials have been inconsistent, possibly due to various factors such as dose, study duration, participant selection, and the lack of description of KGM's molecular structure and hydration properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Yujie Su, Mianzhang Zhang, Cuihua Chang, Junhua Li, Yuanyuan Sun, Yundan Cai, Wen Xiong, Luping Gu, Yanjung Yang
Summary: The Amorphophallus bulbifer (A. bulbifer) has the potential to be used as KGM resources in the food industry due to its good growth characteristics and high KGM content. However, the high viscosity of KGM from A. bulbifer and the browning of KGM gels limit its application. Citric-acid treatment (CAT) significantly reduces the viscosity and ΔE value of KGM, making it valuable for developing low-calorie foods without affecting gel texture properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Lin Wang, Ning Zhou, Shengxuan Zheng, Jie Pang
Summary: This study reports a composite hydrogel composed of multiple biocompatible materials, which exhibits good biodegradability and pH sensitivity. The incorporation of functional nano-hydroxyapatite improves the physico-chemical properties of the hydrogel. The study demonstrates that the hydrogel has enhanced drug release, biocompatibility, and encapsulation properties.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Qian Wang, Yuanyuan Song, Jing Sun, Ge Jiang
Summary: In this study, a novel functional food packaging material was developed by microwave modification of a composite film made of konjac glucomannan (KGM)/ chitosan (CTS)/citric acid with the addition of bamboo leaf antioxidant (AOB). The results showed that the addition of AOB improved the antioxidant activity, UV-Vis resistance, and mechanical properties of the material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Hai-Bo Huang, Wei Gong, Yi-Yang Hou, Wan-Ying He, Ran Wang, Xin-Chuang Wang, Jiang-Ning Hu
Summary: This study introduces a novel mucoadhesive hydrogel with multifunctional properties for the oral treatment of inflammatory bowel diseases (IBDs). The hydrogel shows excellent antiacid, mucoadhesive, and sustained degradation properties in the intestinal tract. In vitro studies demonstrate that the hydrogel significantly alleviates ulcerative colitis (UC) by inhibiting inflammatory cytokines, regulating macrophage polarization, and improving the intestinal mucosal barrier functions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Youyou Lu, Junxue Zhang, Zhe Zhang, Xi Liang, Tongjie Liu, Huaxi Yi, Pimin Gong, Lingli Wang, Wenjun Yang, Xinyi Zhang, Lanwei Zhang, Liuqing Yang, Hanping Shi
Summary: The combination laxative of konjac glucomannan and probiotics can effectively relieve constipation by promoting short-chain fatty acid metabolism and 5-HT hormone release.
Article
Biochemistry & Molecular Biology
Dongdong Liu, Bo Zhuang, Meng Wei, Tianyu Yuan, Jian Li, Pei Deng, Lina Du, Bochuan Yuan, Yiguang Jin
Summary: Oral konjac glucomannan (KGM) can reduce damages to the hematopoietic and gastrointestinal systems caused by ionizing radiation, and improve survival rates in mice. KGM promotes blood cell recovery and bone marrow cell proliferation, enhances gut protection, increases gut microbiota abundance, and inhibits radiation-induced apoptosis in intestinal cells.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Huibao Xiao, Jun Liao, Yongshi Chen, Xiuping Tong, Xiangyun Sun, Jiqiang Yan, Jie Pang
Summary: Coating preservation using a composite coating made of konjac glucomannan (KGM) as the film-forming matrix and epsilon-polylysine hydrochloride (epsilon-PL) and ferulic acid (FA) as the preservative has a remarkable effect on the preservation of aquatic products. The composite coating significantly improves the surface color and texture of sea bass and delays deterioration, inhibiting the formation of odor compounds and improving freshness.
Article
Agriculture, Multidisciplinary
Yan Zhang, Fazheng Ren, Pengjie Wang, Qi Liang, Yun Peng, Li Song, Pengcheng Wen
Summary: This study found that yak milk with smaller casein micelles results in stronger and faster gel formation. Higher concentrations of calcium and phosphate, along with a higher ratio of kappa-casein to total casein, also contribute to the coagulation properties of yak milk.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Dairy & Animal Science
Pengcheng Wen, Yanli Zhu, Jie Luo, Pengjie Wang, Bin Liu, Yizheng Du, Yaoyao Jiao, Yulin Hu, Chong Chen, Fazheng Ren, Calderon-Urrea Alejandro, Yuan Li
Summary: Reduced-fat foods are popular for their health benefits, but the reduction in fat content can impact sensory experience. This study found that adding whey protein microgels and whey protein microgels with adsorbed anthocyanins improved the texture and sensory properties of reduced-fat Cheddar cheese. These additions increased moisture content and meltability, while decreasing hardness and chewiness. The sensory characteristics of the reduced-fat Cheddar cheese were enhanced significantly, showing the potential of these ingredients as fat substitutes and carriers for anthocyanins in improving the acceptance of reduced-fat foods.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Yiquan Zhang, Jiaqiang Huang, Fazheng Ren, Yi Li, Yi Tong, Pengcheng Wen, Pengjie Wang
Summary: In this study, zein gel particles with excellent stability to salt ions were developed by grafting gum arabic with tannic acid. The gel particles showed high protection from precipitation or aggregation in the presence of NaCl at different pH values, indicating broader applicability in various environments. The novel approach of using gum arabic and tannic acid could be a promising strategy to enhance the stability of zein gel particles.
Review
Nutrition & Dietetics
Xin Huang, Yu-Lan Dong, Tong Li, Wei Xiong, Xu Zhang, Peng-Jie Wang, Jia-Qiang Huang
Summary: Selenium is essential for maintaining a healthy physiological state, but deficiencies or excesses can lead to various diseases related to cognitive decline, immune disorders, and metabolic risks. MiRNAs play crucial roles in regulating interactions between the environment and genes, but the mechanisms of selenium metabolism and miRNA regulation remain unclear.
Review
Biochemistry & Molecular Biology
Ning Liu, Shiqiang Sun, Pengjie Wang, Yanan Sun, Qingjuan Hu, Xiaoyu Wang
Summary: Serotonin, also known as 5-hydroxytryptamine (5-HT), is a crucial neurotransmitter synthesized and secreted by enterochromaffin (EC) cells in the gastrointestinal tract. Gut microbiota, nutrients, and hormones play key roles in regulating 5-HT secretion. Understanding the regulatory mechanisms of 5-HT in the immune system can potentially provide therapeutic strategies for treating intestinal diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Biochemistry & Molecular Biology
Tong Li, Liye Zhu, Longjiao Zhu, Pengjie Wang, Wentao Xu, Jiaqiang Huang
Summary: Metabolic syndrome (MetS) is a complex chronic inflammatory condition characterized by central obesity and associated with increased risk of cardiovascular diseases. MicroRNAs (miRNAs) have become important endocrine factors in maintaining energy balance and metabolic homeostasis, but face challenges such as degradation in blood and off-target effects. Nanosystem-based delivery provides protection and controlled release, showing potential for successful gene therapy in MetS.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Nutrition & Dietetics
Weiwei Li, Mingjuan Deng, Jiahui Gong, Xiaoying Zhang, Shaoyang Ge, Liang Zhao
Summary: This study revealed that acetate (NaA) effectively inhibited TGF-beta 1-induced activation of LX2 cells by entering the cells and activating the AMPK/PPAR-gamma pathways while blocking the c-Jun signaling pathway.
FRONTIERS IN NUTRITION
(2021)
Review
Nutrition & Dietetics
Kongdi Zhu, Shihui Yang, Tong Li, Xin Huang, Yulan Dong, Pengjie Wang, Jiaqiang Huang
Summary: Selenium and selenoproteins play important roles in regulating the immune system, and have a certain effect in preventing food allergies.
Article
Food Science & Technology
Fang Wu, Guna Wuri, Bing Fang, Mengxuan Shi, Ming Zhang, Liang Zhao
Summary: This study found that BAA6 alleviated symptoms of ulcerative colitis in a mouse model. It increased levels of butyric acid and activated the butyric acid-FFAR pathway, while suppressing excessive inflammatory response and protecting the function of the colon epithelial barrier.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Weiwei Li, Mingjuan Deng, Jiahui Gong, Yichao Hou, Liang Zhao
Summary: This study aimed to assess the effect and mechanism of sodium acetate (NaA) on regulating the activity of macrophages. The results showed that low doses of NaA significantly increased inflammatory factors expression and the M1 polarization ratio of macrophages, while high doses of NaA reduced the inflammatory responses. Furthermore, NaA bidirectionally regulated macrophage activity through the PPAR gamma/UCP2/AMPK/iNOS/I kappa B alpha/NF-kappa B signaling pathway.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Jinjin Xing, Zhaomin Li, Wenhui Zhang, Pengjie Wang
Summary: The composition, structure, and functionalities of prolamins from highland barley, compared to those of zein, were investigated. The highland barley prolamins contained more charged and hydrophilic amino acids. The molecular weight of highland barley prolamins was larger, and their main secondary structure was β-turn helices, while zein had α-helical structures. The prolamins from highland barley had higher water holding capacity, thermal stability, emulsifying capacity, and stability, but lower oil absorption capacity compared to zein. The fibers prepared using highland barley prolamins were larger and had ribbon structures. These findings provide guidance for the applications of highland barley prolamins.
Review
Nutrition & Dietetics
Rui Song, Mengxiao Hu, Xiyu Qin, Lili Qiu, Pengjie Wang, Xiaoxu Zhang, Rong Liu, Xiaoyu Wang
Summary: Lipid metabolism plays crucial roles in cellular processes such as hormone synthesis, energy production, and fat storage. Dysregulation of lipid metabolism in older adults is associated with declines in organ function. Age-related changes in digestion and absorption lead to decreased nutrient uptake, while a decline in lipid utilization capacity causes excessive fat accumulation. This accumulation is linked to chronic lipid-related diseases. Understanding altered lipid metabolism during aging can aid in developing nutritional interventions for older adults.
Article
Food Science & Technology
Zhe Sun, Zhi Zhao, Bing Fang, Weilian Hung, Haina Gao, Wen Zhao, Hanglian Lan, Mingkun Liu, Liang Zhao, Ming Zhang
Summary: Inactivation is a crucial step in the production of postbiotics, and excessive heating can diminish the antioxidant activity and alter the chemical composition of postbiotics. However, mild heating does not affect the antioxidant and anti-inflammatory properties of postbiotics. The findings highlight the importance of carefully controlling the heating temperature in the production of postbiotics.
Article
Food Science & Technology
Fei Gao, Dongdong Li, Hongliang Li, Han Chen, Xueying Mao, Pengjie Wang
Summary: The aim of this study was to investigate the effects of post-heating on the textural and sensory characteristics of stirred fermented milk. The research monitored the textural and rheological properties of post-heating fermented milk, such as viscoelastic behaviors, viscosity, and textural parameters. The findings showed that treatments below 65 degrees C/25 s enhanced the textural properties of fermented milk, while treatments above 65 degrees C/25 s degraded the textural properties and resulted in unacceptable grainy attributes.
Article
Polymer Science
Dongdong Li, Mengxuan Lai, Pengjie Wang, Hairan Ma, Hongliang Li, Ran Wang, Xiuying Wu
Summary: This study evaluated the effects of commonly used prebiotics on the structure and properties of yogurt. The results showed that certain prebiotics enhanced the protein network, resulting in improved stability, hardness, and rheology of the gel. These findings contribute to a better understanding of the potential application of prebiotics in yogurt.
