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Foods
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Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides
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Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 6484

Special Issue Editors

Prof. Dr. Zhongyang Ding

E-Mail Website
Guest Editor
School of Biotechnology, Jiangnan University, Wuxi, China
Interests: fungal polysaccharide; biosynthesis mechanism; structural characterization; modification; structure-function relationship
Dr. He Liu

E-Mail Website
Guest Editor
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Interests: interface properties of polysaccharide
Dr. Lei Chen

E-Mail Website
Guest Editor
School of Biotechnology, Jiangnan University, Wuxi, China
Interests: biosynthesis and production of mushroom polysaccharide; structure and property of natural polysaccharide; nano-delivery vehicles using β-glucan

Special Issue Information

Dear Colleagues,

Polysaccharides are the most abundant macromolecules found in natural resources, such as plants, algae, fungi and bacteria. With a unique and complex structure, polysaccharides exert several biological and pharmacological effects and are therefore among the most promising possibilities in the food, cosmetics, biomaterials, and pharmaceutical fields. Accordingly, an increasing number of polysaccharides have been identified from various sources, which have been deeply characterized and modified, and on which studies have been performed with regard to their structure–function relationships. In addition, biosynthesis of tailored natural polysaccharide has also attracted increasing attention.

Therefore, we would like to invite authors to contribute original research articles or review articles focused on advances in natural polysaccharides and their derivatives, which have current or potential utilizations in fields such as functional foods, nutraceuticals, cosmetics, and pharmaceuticals.

Potential topics include but are not limited to:

  • Novel chemical, enzymatic, or physical preparation techniques for natural polysaccharides;
  • Production or biosynthesis of polysaccharide and related enzymes;
  • Structural characterization and modification of polysaccharides;
  • Advances in the analytical methodologies of polysaccharides;
  • Physicochemical characterization and biological effects of polysaccharides;
  • Bioactivity mechanism and structure–function relationship of polysaccharides;
  • Utilization of natural/modified polysaccharides to foods, nutraceuticals, pharmaceuticals, cosmetics, or other products;
  • Interaction between polysaccharides and food matrices;
  • Any other topics that are deemed relevant to the main scope of this Special Issue.

Prof. Dr. Zhongyang Ding
Dr. He Liu
Dr. Lei Chen
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • natural polysaccharide
  • biosynthesis
  • structural characterization
  • modification
  • structure–function relationship
  • utilization

Published Papers (3 papers)

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Research

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16 pages, 3423 KiB  
Article
In Vitro Fermentation Characteristics of Fungal Polysaccharides Derived from Wolfiporia cocos and Their Effect on Human Fecal Microbiota
by Ka Lee Ma, Nelson Kei, Fan Yang, Susana Lauw, Po Lam Chan, Lei Chen and Peter Chi Keung Cheung
Foods 2023, 12(21), 4014; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12214014 - 02 Nov 2023
Viewed by 1092
Abstract
Gut microbiota has been described as a new ‘organ’ that interferes with host physiology by its metabolites produced from the utilization and biotransformation of undigested food components. Fu Ling (FL), the sclerotia of fungi Wolfiporia cocos, contains β-glucan, which is a known [...] Read more.
Gut microbiota has been described as a new ‘organ’ that interferes with host physiology by its metabolites produced from the utilization and biotransformation of undigested food components. Fu Ling (FL), the sclerotia of fungi Wolfiporia cocos, contains β-glucan, which is a known natural polysaccharide with strong medicinal efficacy. This study endeavors to evaluate the fermentability of FL and polysaccharides extracted from its sclerotia. An in vitro fermentation of structurally characterized FL and its β-glucan by human fecal microbiota was conducted. Total bacterial count, pH change, short-chain fatty acid profile and microbiota profile were assessed post-fermentation. FL containing over 70% of β-(1 → 3) and (1 → 6)-glucans with a low degree of branching of 0.24 could enhance acetic acid (a major microbial metabolite) production. Both FL and its extracted β-glucan had similar modulation on microbial composition. They enriched Phascolarctobacterium faecium, Bacteroides dorei and Parabacteroides distasonis, all of which are shown to possess anti-inflammatory effects. FL polysaccharide can be utilized as a natural whole food for its potential health benefits to human gut bacteria. Full article
(This article belongs to the Special Issue Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides)
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19 pages, 3608 KiB  
Article
Structure Characterization, In Vitro Antioxidant and Anti-Tumor Activity of Sulfated Polysaccharide from Siraitia grosvenorii
by Pin Gong, Mengrao Wang, Yuxi Guo, Hui Long, Zhineng Wang, Dandan Cui, Wenbo Yao, Wenjuan Yang, Fuxin Chen and Jianwu Xie
Foods 2023, 12(11), 2133; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12112133 - 25 May 2023
Cited by 7 | Viewed by 1582
Abstract
From Siraitia grosvenorii, a natural polysaccharide named SGP-1 was discovered, and its purity was determined to be 96.83%. Its structure is a glucan with 4-, 6- and 4,6-linked glucose units. In this paper, the sulfated derivative S-SGP of SGP-1 was prepared by [...] Read more.
From Siraitia grosvenorii, a natural polysaccharide named SGP-1 was discovered, and its purity was determined to be 96.83%. Its structure is a glucan with 4-, 6- and 4,6-linked glucose units. In this paper, the sulfated derivative S-SGP of SGP-1 was prepared by the chlorosulfonic acid method. The sulfated derivatives were analyzed by Fourier transform infrared spectroscopy (FT-IR), gel permeation chromatography (GPC), and scanning electron microscopy (SEM). The degree of substitution (DS) of the polysaccharide is 0.62, and the weight average molecular weight (Mw) is 1.34 × 104 Da. While retaining the morphological characteristics of polysaccharides, S-SGP appeared a large number of spherical structures and strong intermolecular forces. The in vitro activity study of S-SGP showed that the sulfated derivatives had the ability to scavenge DPPH radicals, hydroxyl radicals and superoxide anions, and the scavenging power tended to increase with the increase in polysaccharide concentration. It can inhibit the growth of human hepatoma cells (HepG2), human breast cancer cells (MDA-MB-231) and human non-small cell lung cancer cells (A549) in vitro. In addition, the treatment of A549 cells with sulfuric acid derivatives can decrease the mitochondrial membrane potential, induce apoptosis, and alter the expression of apoptosis-related mRNA and protein. Full article
(This article belongs to the Special Issue Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides)
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Review

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15 pages, 1106 KiB  
Review
Utilization of Food-Derived β-Glucans to Prevent and Treat Non-Alcoholic Fatty Liver Disease (NAFLD)
by Nelson Kei, Vincent Wai Sun Wong, Susana Lauw, Lijun You and Peter Chi Keung Cheung
Foods 2023, 12(17), 3279; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12173279 - 01 Sep 2023
Cited by 2 | Viewed by 2175
Abstract
Non-alcoholic fatty liver disease (NAFLD) has become the most common chronic liver disease nowadays. Currently, there is no officially approved drug to treat NAFLD. In view of the increasing global prevalence of NAFLD and an absence of treatments, the development of effective treatments [...] Read more.
Non-alcoholic fatty liver disease (NAFLD) has become the most common chronic liver disease nowadays. Currently, there is no officially approved drug to treat NAFLD. In view of the increasing global prevalence of NAFLD and an absence of treatments, the development of effective treatments is of utmost importance. β-glucan, a natural bioactive polysaccharide, has demonstrated hepatoprotective effects in NAFLD prevention and treatment. This review solely focuses on gathering the published preclinical animal studies that demonstrated the anti-liver injury, anti-steatotic, anti-inflammatory, anti-fibrotic, and antioxidant activities of β-glucan. The impact of β-glucan on gut microbiota and its metabolites including short-chain fatty acids and bile acids as the underlying mechanism for its bioactive beneficial effect on NAFLD is also explored. Given the limited knowledge of β-glucan on anti-fibrotic activity, bile acid metabolism, and gut microbiota function, additional relevant research is highly encouraged to lay a solid foundation for the use of food-derived β-glucan as a functional food for NAFLD. It is envisaged that further investigation of food-derived β-glucan in human clinical studies should be carried out for its wider utilization. Full article
(This article belongs to the Special Issue Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides)
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