• Separation of Oligosaccharides from Lotus Seeds via Medium-pressure Liquid Chromatography Coupled with ELSD and DAD

      Lu, Xu; Zheng, Zhichang; Miao, Song; Li, Huang; Guo, Zebin; Zhang, Yi; Zheng, Yafeng; Zheng, Baodong; Xiao, Jianbo; National Natural Science Foundation of China; et al. (Springer Science, 2017-03-09)
      Lotus seeds were identified by the Ministry of Public Health of China as both food and medicine. One general function of lotus seeds is to improve intestinal health. However, to date, studies evaluating the relationship between bioactive compounds in lotus seeds and the physiological activity of the intestine are limited. In the present study, by using medium pressure liquid chromatography coupled with evaporative light-scattering detector and diode-array detector, five oligosaccharides were isolated and their structures were further characterized by electrospray ionization-mass spectrometry and gas chromatography-mass spectrometry. In vitro testing determined that LOS3-1 and LOS4 elicited relatively good proliferative effects on Lactobacillus delbrueckii subsp. bulgaricus. These results indicated a structure-function relationship between the physiological activity of oligosaccharides in lotus seeds and the number of probiotics applied, thus providing room for improvement of this particular feature. Intestinal probiotics may potentially become a new effective drug target for the regulation of immunity.
    • Using polysaccharides for the enhancement of functionality of foods: A review

      Lu, Xu; Chen, Jinghao; Guo, Zebin; Zheng, Yafeng; Rea, Mary; Su, Han; Zheng, Xiuhua; Zheng, Baodong; Miao, Song; National Natural Science Foundation of China; et al. (Elsevier, 2019-02-10)
      Background: Flavor, taste and functional ingredients are important ingredients of food, but they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate interactions (CCIs) and carbohydrate-protein interactions (CPIs) are involved in a variety of regulatory biological processes in nature, including cell differentiation, proliferation, adhesion, inflammation and immune responses. Polysaccharides have high molecular weights and many intramolecular hydrogen bonds, can be easily modified chemically and biochemically to enhance bioadhesive and biostability of tissues. Therefore, polysaccharides are the foundation for building complex and stable biosystems that are non-toxic with highydrophilicity and easily biodegradable. Scope and approach: In this review, we summarize the principles and applications of polysaccharide delivery systems in a variety of foods. Key findings and conclusions: This review focuses on the self-assembly of carbohydrates with complex structures and discusses the latest advances in self-assembly systems. The host-guest complexes formed by polyvalent sugar conjugates have the potential to provide, control or target delivery or release systems. They can also extend the shelf life of food and prevent oxidation and isomerization during food storage. Moreover, very few studies have outlined a comprehensive overview of the use of various types of food polysaccharide matrixes for the assembly and protection of food ingredients, which is a very important area for further study.