Article
Biochemistry & Molecular Biology
Chunfei Zhong, Wenni Tian, Hongzhu Chen, Yunyun Yang, Yanan Xu, Yanlan Chen, Pei Chen, Siyang Zhu, Pan Li, Bing Du
Summary: Two polysaccharides, DLP-1 and DLP-2, extracted from Dendrobium officinale leaves showed different compositions and structures, both exhibiting remarkable immunoregulatory bioactivities.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Wen-hua Chen, Jian-jun Wu, Xue-fei Li, Jie-miao Lu, Wei Wu, Yi-qi Sun, Bo Zhu, Lu-ping Qin
Summary: Dendrobium officinale polysaccharides exhibit a variety of biological effects, including immunomodulatory, anti-tumor, and gastro-protective effects. Further research is needed to explore extraction, purification, and structural characteristics of these polysaccharides.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Beibei Hu, Shilin Zhang, Ziying Wang, Qiyuan Han, Danshen Zhang, Yuguang Zheng, Kaiyan Zheng, Yongshuai Jing
Summary: This paper reviews the degradation methods of polysaccharides and their effects on physicochemical properties and biological activities, as well as the development and application of polysaccharide degradation research and the existing problems. The results indicate that degradation is an effective strategy to improve the biological activity of polysaccharides and analyze the structure-activity relationship.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Chuanbo Sun, Nuo Zhang, Guangpei Xu, Ping Jiang, Shiping Huang, Qun Zhao, Yanfei He
Summary: This study demonstrates that Dendrobium officinale polysaccharides (DOP) have antitumor and immunomodulatory activities, inhibiting tumor growth through multiple pathways.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Applied
Yongshuai Jing, Jinying Hu, Yameng Zhang, Junxiang Sun, Jinyun Guo, Yuguang Zheng, Danshen Zhang, Lanfang Wu
Summary: The polysaccharide DOP from Dendrobium officinale shows antioxidant and chelating properties, significantly improving alcoholic gastric mucosa and liver injury.
NATURAL PRODUCT RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Li-Xia Wang, Chi-Yu Li, Chen Hu, Pi-Sen Gong, Shao-Hua Zhao
Summary: In this study, a polysaccharide named DOPS-1 was isolated from Dendrobium officinale stems, composed mainly of glucose, mannose, and galacturonic acid. It exhibited strong antioxidant properties and cytotoxicity against human cancer cells MDA-MB-231, A549, and HepG2.
CHEMISTRY & BIODIVERSITY
(2021)
Article
Biotechnology & Applied Microbiology
Li Hao, Xin Shi, Shunwang Qin, Jiahong Dong, Huan Shi, Yuehua Wang, Yi Zhang
Summary: In this study, 25 DoSWEET genes were identified and analyzed in D. officinale. The research revealed the evolutionary relationship, conserved motifs, chromosomal location, and expression patterns of DoSWEETs. Different DoSWEET genes play different roles in sugar transport, and some genes are regulated under stress conditions. The correlation analysis and interaction network prediction provide a foundation for further functional verification.
Article
Agriculture, Multidisciplinary
Xilai Wang, Xin Zhou, Kai Wang, Xianying Cao
Summary: The polysaccharide extracted from the fermentation broth of Dendrobium officinale demonstrated strong antioxidant properties and protective effects against cytotoxicity induced by lipopolysaccharide. Additionally, it showed inhibitory effects on cytokines production.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Ming Cai, Hua Zhu, Lei Xu, Jian Wang, Jing Xu, Zhenhao Li, Kai Yang, Jianyong Wu, Peilong Sun
Summary: This study aimed to investigate the antifatigue and prebiotic effects of three ethanol precipitated polysaccharides from Dendrobium officinale (EPDO-40, EPDO-60, and EPDO-80) and their relationships to the structure properties. EPDOs with antifatigue activity were screened through forced swimming test, and various indicators including blood lactic acid (BLA), blood urea nitrogen (BUN), superoxide dismutase (SOD), and gut microflora were examined. The purified EPDO-60, with a molecular weight of 277.3 kDa and a backbone consisting of 4-Manp and 4-Glcp, exhibited the best antifatigue activity by significantly prolonging forced swimming time, reducing BLA and BUN levels, and increasing SOD. Treatment with EPDO-60 also led to an increase in the proportion of Bacteroidetes and Firmicutes and the abundance of Lactobacillus and Bifidobacterium in gut microflora. Therefore, EPDO-60 could influence the community structure of gut microflora, promoting the balance of oxidation and antioxidation, and accelerating fatigue metabolism in vivo.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Biochemistry & Molecular Biology
Jixian Zhang, Jiayin Zhao, Guoyan Liu, Youdong Li, Li Liang, Xiaofang Liu, Xin Xu, Chaoting Wen
Summary: Morchella sp. is a precious medicinal and edible fungus with rich amino acids and organic germanium. Its polysaccharides have significant bioactivity and have been studied extensively. However, a systematic summary of the research on Morchella sp. polysaccharides is lacking.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Shiqiang Wang, Gang Li, Xinfei Zhang, Yuqian Wang, Yi Qiang, Bulei Wang, Jiabin Zou, Junfeng Niu, Zhezhi Wang
Summary: Polysaccharides obtained from Polygonatum sibiricum (PSP) were purified and characterized in this study. The PSP1 sample had the highest content and best solubility. The main sugar residue linkages were identified as 1)-beta-D-Fruf-(2 -> 1)-beta-D-Fruf-(2 -> 1), 1 -> -beta-D-Fruf-(2 -> 6)alpha-D-Glcp (1 ->,-> 4)-beta-D-Manp-(1 -> 4)-beta-D-Manp-(1 -> and -> 6)-beta-D-Glcp-(1 -> 4)-beta-D-Manp-(1 ->. Branch chain analysis revealed the presence of -> 1,6)-beta-D-Fruf-(2 ->, beta-D-Fruf-(2 ->,-> 1,6)-beta-D-Fruf-(2 ->,-> 6)-beta-D-Fruf(2 -> linkages, with the link site at position C-6. In vitro antioxidant activity tests showed that PSP1 had scavenging effects on DPPH, hydroxyl radical, superoxide anion radical, and exhibited a specific chelating ability for ferrous ions. These findings suggest that P. sibiricum polysaccharides may possess potential antioxidant properties.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Minghui Tan, Qingsheng Zhao, Bing Zhao
Summary: Membrane separation technology was used to isolate three polysaccharide fractions (QPs-I, QPs-II, QPs-III) from quinoa seed extract, which showed antioxidant, antidiabetic, and immunoregulatory activities. These polysaccharides have the potential to be used as natural agents in functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Hongjing Wang, Ziming Zheng, Zhijing Wu, Mengzi Song, Zhang Yu, Kaiping Wang
Summary: In this study, two polysaccharides, DOP-1 and DOP-2, were obtained from Dendrobium catenatum Lindl. and their structural characteristics were analyzed. DOP-2 showed higher antioxidant activity, which might be due to its lower molecular weight, higher mannose proportion, lower degree of acetylation, and higher phenolic content. The findings provide valuable insights for the application of DOP in the pharmaceutical and food industries.
NATURAL PRODUCT RESEARCH
(2023)
Article
Medicine, Research & Experimental
Xiaoyang Zhang, Yanfeng Yan, Yunxia Lv, Xin Li, Leiyao Chen, Zihui Huang, Junbo Zhou, Yong Wang, Xiaoming Wang, Xu Wang, Hongwei Gu
Summary: Urinary tract infections (UTI) caused by uropathogenic Escherichia coli (UPEC) can be attenuated by Dendrobium officinale polysaccharides (DOPs), which possess anti-inflammatory properties and inhibit the activation of NLRP3 pathway and ROS signal. DOPs effectively mitigate UPEC-induced pyroptosis in macrophage cells by reducing cell damage and pro-inflammatory cytokine secretion.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Genetics & Heredity
Yunzhu Wang, Yue Chen, Qingzhen Wei, Xiaoyang Chen, Hongjian Wan, Chongbo Sun
Summary: This study identified and characterized the tandem repeats in the genome of Dendrobium officinale using graph-based clustering and FISH. Six major clusters, including satellite DNAs and a rDNA repeat, were identified as tandem repeats. The organization of one cluster was confirmed using PCR amplification and southern blotting. The chromosomal locations and distribution of the repetitive DNAs were investigated, revealing complex chromosomal fusion/segmentation and rearrangements during the evolution of Dendrobium species. This study provides new insights into the differentiation of Dendrobium chromosomes and the chromosome evolution in Dendrobium species.
Review
Food Science & Technology
Xiaolong Ji, Chunyan Hou, Miaomiao Shi, Yizhe Yan, Yanqi Liu
Summary: This review introduces the extraction, purification, characterization, and bioactivity of ginseng polysaccharides, and discusses the structure-bioactivity relationship.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Miaomiao Shi, Fei Wang, Ping Lan, Yanyan Zhang, Mingyue Zhang, Yizhe Yan, Yanqi Liu
Summary: The study investigated the impact of ultrasonic intensity on wheat starch-monoglyceride complex (WSG) and its effects on steamed bread quality. Results showed changes in crystal type and absorption peaks of starch with monoglycerides, the formation of WSG complex, and an increase in resistant starch content. Addition of WSG negatively affected specific volume and springiness of steamed bread but increased spread ratio, hardness, and chewiness, with best results observed at 375 W. Excessive WSG addition was found to be detrimental to steamed bread quality, with flour blends containing 5-10% WSG producing steamed bread comparable to control flour.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Xiaolong Ji, Baixiang Peng, Hehui Ding, Bingbing Cui, Hui Nie, Yizhe Yan
Summary: This article reviews the structural analysis, extraction/purification, pharmacological activities, and application of pumpkin polysaccharides in functional foods and therapeutic agents. The polysaccharides derived from pumpkins have been shown to have antioxidant, anti-tumor, immunoregulatory, hypoglycemic, and hepatoprotective activities.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Miaomiao Shi, Fei Wang, Xiaolong Ji, Yizhe Yan, Yanqi Liu
Summary: Plasma-activated water (PAW) and heat-moisture treatment (HMT) can be used for modifying flour, promoting granule clustering and increasing particle size, accelerating molecular interactions between wheat starch and non-starch components leading to increased resistant starch (RS) content. Addition of modified flour improves dough rheological properties while causing varying degrees of damage to the gluten protein network structure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bin Niu, Baixiang Peng, Yizhe Yan
Summary: The study found that complexes formed between dicarboxylic acids and starch have higher thermal stability and more uniform crystal structure compared to those formed with monobasic acids. Additionally, the long-range and short-range order of the complexes between dicarboxylic acids and starch is better than those between monobasic acids and starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Spectroscopy
Yizhe Yan, Shaoqing Li, Zhi-Hao Zhang, Jianbo Qu, Jian-Yong Wang
Summary: LDs play a crucial role in protein transformation and maturation in living bodies, with imbalances potentially leading to serious diseases. The diameter distribution of LDs ranges from 100 nm to 100 μm, and the novel organic bio-probe TzAr-N exhibits favorable LDs targeting ability and low biological toxicity.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Nutrition & Dietetics
Yizhe Yan, Baixiang Peng, Bin Niu, Xiaolong Ji, Yuan He, Miaomiao Shi
Summary: In this research, plasma-activated water (PAW) was used to modify potato and pea starches through annealing (ANN). PAW-ANN had a positive effect on the ordered structure of pea starch and reduced the viscosity and gelatinization enthalpy of potato starch. PAW-ANN can be a promising method for modifying starch structure and improving the properties of starch-based hydrogels and food additives.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Miaomiao Shi, Yanqiu Cheng, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan
Summary: This study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of partially replaced steamed bread. The results showed that HMT increased gelatinization temperature and decreased gelatinization enthalpy of wheat flour. The solubility and swelling power of wheat flour also increased after HMT. The addition of HMT flour significantly affected the volume, texture, and digestibility of steamed bread.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Yizhe Yan, Xinhuan Xue, Xueyuan Jin, Bin Niu, Zhenzhen Chen, Xiaolong Ji, Miaomiao Shi, Yuan He
Summary: In this study, wheat flour was modified for the first time using plasma-activated water. The results showed that the modification damaged the granule structure of wheat starch and reduced its particle size. The modification also changed the protein structure and improved the solubility and gel properties of the wheat flour.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Miaomiao Shi, Xue Lou, Xiaolong Ji, Yizhe Yan, Yanqi Liu
Summary: This study investigated the crystal structure, short-range ordered structure, and thermal properties of microcrystalline starch-glycerol monostearate complexes treated with different NaCl and sucrose concentrations. The results showed that low concentrations of NaCl and sucrose were beneficial for the formation of starch complexes and retained their specific crystal structures. Fourier transform infrared spectroscopy and Raman spectroscopy demonstrated an increase in short-range ordered structure with increasing NaCl and sucrose concentrations. Differential scanning calorimetry results indicated that the complexes treated with NaCl and sucrose had higher enthalpy values.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miaomiao Shi, Xuena Dong, Yanqiu Cheng, Xiaolong Ji, Yanqi Liu, Yizhe Yan
Summary: Extruded starch-protein complexes were prepared using twin-screw extrusion technology and their structure, properties, and effects on dough quality were studied. The addition of soy protein isolate resulted in the formation of an A+V-type crystal structure in the extruded complexes and improved their viscoelasticity. Increasing the content of soy protein isolate led to higher levels of slow-digesting starch and resistant starch in the complexes, resulting in decreased digestibility.
Article
Chemistry, Multidisciplinary
Zhi-Hao Zhang, Shaoqing Li, Yizhe Yan, Jianbo Qu, Jian-Yong Wang
Summary: The novel fast-responsive fluorescent probe TzAr-H2S can quickly detect H2S with good selectivity, large Stokes shift, and low cytotoxicity within 20 seconds, providing a powerful tool for understanding the regulation mechanism of hydrogen sulfide in cells.
NEW JOURNAL OF CHEMISTRY
(2021)
Review
Chemistry, Organic
Shuyan Yu, Lihong Gao, Yizhe Yan, Zhigang Yin, Yongjia Shang
Summary: This paper reviews the application progress of cascade reactions initiated by intramolecular cyclization of alkynols in the synthesis of spiro-heterocycles, aiming to highlight efficient methods for constructing these compounds. The analysis is based on the different atom numbers of substrates involved in building the spiro frameworks, describing catalytic systems, reaction mechanisms, challenges, and future directions in this field.
CHINESE JOURNAL OF ORGANIC CHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
Shi-Tang Ma, Xiao-Xiao Zhu, Jing-Yu Xu, Ying Li, Xiao-Mei Zhang, Cheng-Tao Feng, Yizhe Yan
Summary: A NaI-promoted sequential double carbon-sulfur bond formation method was developed using Deoxofluor as the sulfur source, allowing for the synthesis of sulfur-bridged imidazopyridines in a short amount of time at room temperature. This unique approach also enables the transformation of imidazo[1,5-a]pyridines into 1,2,4-thiadiazoles in the presence of ammonium salt, forming both carbon-sulfur and nitrogen-sulfur bonds without the need for transition metals under mild conditions.
CHEMICAL COMMUNICATIONS
(2021)
