Pub Date : 2023-08-09DOI: 10.11648/j.jfns.20231104.12
Amina Faheem, S. Iqbal, Umer Faheem
{"title":"Diet, Risk Factors and Cardiovascular Diseases: Systematic Review","authors":"Amina Faheem, S. Iqbal, Umer Faheem","doi":"10.11648/j.jfns.20231104.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20231104.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79469957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
MA Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta
The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.
{"title":"Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry","authors":"MA Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta","doi":"10.31883/pjfns/169425","DOIUrl":"https://doi.org/10.31883/pjfns/169425","url":null,"abstract":"The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43746152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, W. David
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p =0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.
{"title":"Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings","authors":"E. Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, W. David","doi":"10.31883/pjfns/169483","DOIUrl":"https://doi.org/10.31883/pjfns/169483","url":null,"abstract":"The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p =0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47659141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alicja Barańska, Aleksandra Jedlińska, K. Samborska
.
{"title":"Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?","authors":"Alicja Barańska, Aleksandra Jedlińska, K. Samborska","doi":"10.31883/pjfns/168709","DOIUrl":"https://doi.org/10.31883/pjfns/168709","url":null,"abstract":".","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Tran, Lan Thi Ngoc Nguyen, Cuong Ngoc Nguyen, M. Hertog, B. Nicolaï, D. Picha
U.S.A
美国
{"title":"Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil","authors":"D. Tran, Lan Thi Ngoc Nguyen, Cuong Ngoc Nguyen, M. Hertog, B. Nicolaï, D. Picha","doi":"10.31883/pjfns/168233","DOIUrl":"https://doi.org/10.31883/pjfns/168233","url":null,"abstract":"U.S.A","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47371337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-27DOI: 10.11648/j.jfns.20231103.16
Elijah Njeru Mbiti, Dominic M. Mogere, Alfred Owino Odongo
: Vitamin A Supplementation (VAS) is a low-cost high impact, acceptable, and clinically effective intervention recommended by the World Health Organization to combat the effects of the prevalent Vitamin A deficiency in children 6-59 months which remains a public health concern globally. Maintenance of good health and prevention of diseases in this age group therefore requires adequate intake of Vitamin A. Sadly, VAS coverage has remained low over the years, averaging 61% across 64 priority countries globally and Eastern and Southern Africa recording a coverage of 57%, Kenya 67.3% which is way below the WHO target of 80%. One of the key barriers associated with low VAS uptake is inadequate knowledge. This study was conducted to test the effectiveness of community-based intervention in scaling up VAS uptake for children aged six to fifty-nine months in Vihiga County, Kenya. A quasi-experimental pre-post design was employed with two arms, intervention, and control. In total, 393 and 389 caregivers of children 6-59 months were recruited at baseline and endline respectively at both arms. The intervention undertaken included development and dissemination of VAS behaviour change communication materials targeting caregivers of children 6-59 months using guides developed during the study. Logistic regression models were used, and Difference-In-Difference analysis applied to detect changes between the two arms. Due to the intervention, VAS knowledge by caregivers significantly increased by 18.4% (p= <0.001). Key significant factors associated with this increase were caregivers having MCH Handbook (OR=2.21, 95% CI: 1.31-3.74; p=0.003), receiving information on VAS from health worker at facility (OR=1.73, 95% CI: 1.01, 2.97; p=0.047), receiving information from community health volunteers (OR=2.35, 95% CI: 1.50, 3.66; p<0.001) and having secondary education (OR =3.36, 95% CI: 1.27-8.94; p=0.015. This study concludes that this intervention was effective in increasing the VAS knowledge among the caregivers of children aged six to 59 months.
{"title":"Effectiveness of Behaviour Change Communication Initiatives on Vitamin A Supplementation Knowledge Among Caregivers of Children Aged 6-59 Months in Vihiga County, Kenya","authors":"Elijah Njeru Mbiti, Dominic M. Mogere, Alfred Owino Odongo","doi":"10.11648/j.jfns.20231103.16","DOIUrl":"https://doi.org/10.11648/j.jfns.20231103.16","url":null,"abstract":": Vitamin A Supplementation (VAS) is a low-cost high impact, acceptable, and clinically effective intervention recommended by the World Health Organization to combat the effects of the prevalent Vitamin A deficiency in children 6-59 months which remains a public health concern globally. Maintenance of good health and prevention of diseases in this age group therefore requires adequate intake of Vitamin A. Sadly, VAS coverage has remained low over the years, averaging 61% across 64 priority countries globally and Eastern and Southern Africa recording a coverage of 57%, Kenya 67.3% which is way below the WHO target of 80%. One of the key barriers associated with low VAS uptake is inadequate knowledge. This study was conducted to test the effectiveness of community-based intervention in scaling up VAS uptake for children aged six to fifty-nine months in Vihiga County, Kenya. A quasi-experimental pre-post design was employed with two arms, intervention, and control. In total, 393 and 389 caregivers of children 6-59 months were recruited at baseline and endline respectively at both arms. The intervention undertaken included development and dissemination of VAS behaviour change communication materials targeting caregivers of children 6-59 months using guides developed during the study. Logistic regression models were used, and Difference-In-Difference analysis applied to detect changes between the two arms. Due to the intervention, VAS knowledge by caregivers significantly increased by 18.4% (p= <0.001). Key significant factors associated with this increase were caregivers having MCH Handbook (OR=2.21, 95% CI: 1.31-3.74; p=0.003), receiving information on VAS from health worker at facility (OR=1.73, 95% CI: 1.01, 2.97; p=0.047), receiving information from community health volunteers (OR=2.35, 95% CI: 1.50, 3.66; p<0.001) and having secondary education (OR =3.36, 95% CI: 1.27-8.94; p=0.015. This study concludes that this intervention was effective in increasing the VAS knowledge among the caregivers of children aged six to 59 months.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86595052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka
1. Ahn, N., Park, J-H., Chai, Ch., Imm, J-Y. (2022). The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. Journal of Dairy Science, 105(5), 3832-3845. https://doi.org/10.3168/jds.20.... CrossRef Google Scholar
{"title":"Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes","authors":"Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka","doi":"10.31883/pjfns/166382","DOIUrl":"https://doi.org/10.31883/pjfns/166382","url":null,"abstract":"1. Ahn, N., Park, J-H., Chai, Ch., Imm, J-Y. (2022). The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. Journal of Dairy Science, 105(5), 3832-3845. https://doi.org/10.3168/jds.20.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136000387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
{"title":"Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder","authors":"T. Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen","doi":"10.31883/pjfns/163982","DOIUrl":"https://doi.org/10.31883/pjfns/163982","url":null,"abstract":"This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46318078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gülce Bedis Kaynarca, D. Kamer, Emel Yucel, T. Gümüş
Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.
{"title":"Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries","authors":"Gülce Bedis Kaynarca, D. Kamer, Emel Yucel, T. Gümüş","doi":"10.31883/pjfns/163554","DOIUrl":"https://doi.org/10.31883/pjfns/163554","url":null,"abstract":"Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43472253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis . Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H 2 O 2 treatment. Their structural properties, scavenging activities against free radicals in vitro , and anti-aging effects on d -galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in d -galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of
{"title":"Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice","authors":"Donghui Luo, Xiaofei Liu, Jinyan Guan, Gu-Su Jang, Yanglin Hua, Xinfei Zhang, Xiaofei Xu","doi":"10.31883/pjfns/163612","DOIUrl":"https://doi.org/10.31883/pjfns/163612","url":null,"abstract":"The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis . Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H 2 O 2 treatment. Their structural properties, scavenging activities against free radicals in vitro , and anti-aging effects on d -galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in d -galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42576853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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