Pub Date : 2025-10-14DOI: 10.1016/j.bcdf.2025.100502
Meivelu Moovendhan
Marine polysaccharides, derived from various algae and marine organisms, have emerged as promising therapeutic agents for the treatment of inflammatory diseases due to their diverse biological properties, particularly anti-inflammatory effects. This review explores the potential of marine polysaccharides, such as fucoidans, carrageenans, ulvans and laminarin, in managing inflammatory conditions. Their structural diversity, characterized by varying degrees of sulfation and molecular weight, contributes to their unique biological activities. We discuss the mechanisms of action through which these polysaccharides exert their effects, including modulation of key inflammatory pathways, regulation of gut microbiota, antioxidant activities, and effects on the gut-brain axis. Special attention is given to their applications in inflammatory bowel disease (IBD) and other inflammatory conditions, highlighting their role in reducing inflammation, enhancing intestinal barrier integrity, and promoting beneficial gut bacteria. Additionally, the potential of marine polysaccharides in addressing comorbid conditions, such as neuroinflammation and metabolic diseases, is examined. Overall, this review underscores the therapeutic potential and safety of marine polysaccharides, positioning them as attractive candidates for future drug development in the treatment of inflammatory diseases.
{"title":"The potential therapeutic applications of marine polysaccharides in the treatment of inflammatory diseases","authors":"Meivelu Moovendhan","doi":"10.1016/j.bcdf.2025.100502","DOIUrl":"10.1016/j.bcdf.2025.100502","url":null,"abstract":"<div><div>Marine polysaccharides, derived from various algae and marine organisms, have emerged as promising therapeutic agents for the treatment of inflammatory diseases due to their diverse biological properties, particularly anti-inflammatory effects. This review explores the potential of marine polysaccharides, such as fucoidans, carrageenans, ulvans and laminarin, in managing inflammatory conditions. Their structural diversity, characterized by varying degrees of sulfation and molecular weight, contributes to their unique biological activities. We discuss the mechanisms of action through which these polysaccharides exert their effects, including modulation of key inflammatory pathways, regulation of gut microbiota, antioxidant activities, and effects on the gut-brain axis. Special attention is given to their applications in inflammatory bowel disease (IBD) and other inflammatory conditions, highlighting their role in reducing inflammation, enhancing intestinal barrier integrity, and promoting beneficial gut bacteria. Additionally, the potential of marine polysaccharides in addressing comorbid conditions, such as neuroinflammation and metabolic diseases, is examined. Overall, this review underscores the therapeutic potential and safety of marine polysaccharides, positioning them as attractive candidates for future drug development in the treatment of inflammatory diseases.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100502"},"PeriodicalIF":3.6,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-06DOI: 10.1016/j.bcdf.2025.100498
Zhengqi Liu , Menghui Wang , Jinjin Li , Zhe Zhao , Xiaoming Guo , Qingbin Guo , Beiwei Zhu
Hizikia fusiforme sulfated polysaccharides (HFSP) have attracted considerable attention due to reported bioactivities, including immunomodulating effects. However, the overall structure of the sulfated polysaccharides from H. fusiforme remains unclear because of the high content of sulfate groups and the highly branched structure. In this study, sulfated polysaccharides from H. fusiforme were extracted using the CTAB method and purified using ion exchange chromatography and size exclusion chromatography. Their structural features were systematically analyzed using partial acid hydrolysis and desulfation process, followed by methylation analysis and 1D&2D NMR spectroscopy. The molecular weight (Mw) of HFP was determined to be 74.50 kDa. The monosaccharide composition consisted of fucose (Fuc), galactose (Gal), xylose (Xyl), mannose (Man), and glucuronic acid (GlcA) in a ratio of 19.30: 25.22: 2.22: 19.82: 33.45. HFSP possessed a backbone composed of →2)-α-Manp-(1→ and →4)-β-GlcAp-(1→ units, with minor portions of →4)-β-Galp-(1→ and →3)-β-Fucp-(1→ units. Additionally, branch points are located at C-3 of →2)-α-Manp-(1→, C-6 of →4)-β-Galp-(1→ and C-2 of →6)-β-Galp-(1 → . The fragments of →6)-β-Galp-4-SO3-(1 → 2)-β-Galp-4-SO3-(1,6→ and →4)-β-GlcAp-(1 → 3)-α-Fucp-(1 → 3)-α-Fucp-(1→ have been newly found in the HFSP. The sulfated group were firstly identified in residues of α-Fucp-2-SO3-(1→, →4)-α-Fucp-2,3-SO3-(1→, →6)-β-Galp-4-SO3-(1→ and→2,6)-β-Galp-4-SO3-(1→, which are located on the outer branches of HFSP. This study provides a theoretical foundation for the structural characterization of sulfate polysaccharides and their derivatives.
{"title":"A systematic structural characterization of sulfated polysaccharides from the brown alga Hizikia fusiforme","authors":"Zhengqi Liu , Menghui Wang , Jinjin Li , Zhe Zhao , Xiaoming Guo , Qingbin Guo , Beiwei Zhu","doi":"10.1016/j.bcdf.2025.100498","DOIUrl":"10.1016/j.bcdf.2025.100498","url":null,"abstract":"<div><div><em>Hizikia fusiforme</em> sulfated polysaccharides (HFSP) have attracted considerable attention due to reported bioactivities, including immunomodulating effects. However, the overall structure of the sulfated polysaccharides from <em>H. fusiforme</em> remains unclear because of the high content of sulfate groups and the highly branched structure. In this study, sulfated polysaccharides from <em>H. fusiforme</em> were extracted using the CTAB method and purified using ion exchange chromatography and size exclusion chromatography. Their structural features were systematically analyzed using partial acid hydrolysis and desulfation process, followed by methylation analysis and 1D&2D NMR spectroscopy. The molecular weight (Mw) of HFP was determined to be 74.50 kDa. The monosaccharide composition consisted of fucose (Fuc), galactose (Gal), xylose (Xyl), mannose (Man), and glucuronic acid (GlcA) in a ratio of 19.30: 25.22: 2.22: 19.82: 33.45. HFSP possessed a backbone composed of →2)-α-Man<em>p</em>-(1→ and →4)-β-GlcA<em>p</em>-(1→ units, with minor portions of →4)-β-Gal<em>p</em>-(1→ and →3)-β-Fuc<em>p</em>-(1→ units. Additionally, branch points are located at C-3 of →2)-α-Man<em>p</em>-(1→, C-6 of →4)-β-Gal<em>p</em>-(1→ and C-2 of →6)-β-Gal<em>p</em>-(1 → . The fragments of →6)-β-Gal<em>p</em>-4-SO<sub>3</sub>-(1 → 2)-β-Gal<em>p</em>-4-SO<sub>3</sub>-(1,6→ and →4)-β-GlcA<em>p</em>-(1 → 3)-α-Fuc<em>p</em>-(1 → 3)-α-Fuc<em>p</em>-(1→ have been newly found in the HFSP. The sulfated group were firstly identified in residues of α-Fuc<em>p</em>-2-SO<sub>3</sub>-(1→, →4)-α-Fuc<em>p</em>-2,3-SO<sub>3</sub>-(1→, →6)-β-Gal<em>p</em>-4-SO<sub>3</sub>-(1→ and→2,6)-β-Gal<em>p</em>-4-SO<sub>3</sub>-(1→, which are located on the outer branches of HFSP. This study provides a theoretical foundation for the structural characterization of sulfate polysaccharides and their derivatives.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100498"},"PeriodicalIF":3.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
High mortality rates and sub-optimal growth performance during the early larval stage of African catfish (Clarias gariepinus) larviculture remain significant challenges, limiting its aquaculture in Ethiopia. In this study, the effects of three prebiotics, Mannan Oligosaccharide (MOS), Inulin, and Poly-β-hydroxybutyrate (PHB) on growth performance, survival, gut microbiota, and body composition of African catfish larvae were evaluated.
Results showed that PHB supplementation significantly enhanced survival rate (88.89 % ± 3.85 %), final weight (4.20 ± 1.128 g), final length (7.51 ± 0.406 cm), specific growth rate (4.08 ± 0.470 g/day), and daily weight gain (0.06 ± 0.0 g/day) compared to control and other prebiotic-treated groups. On the other hand, MOS and Inulin supplementation did not yield significant improvements in growth parameters compared to the control. Prebiotics supplementation did not affect whole-body proximate composition (P > 0.05). In terms of microbial composition, PHB (1.46×107±6.81×105 CFU/mL) and MOS (1.45×107±4.04×105 CFU/mL) showed significantly lower TBC. LAB abundance was highest in MOS (3.00×102±1.73×102CFU/mL) and PHB (2.65×102±1.53 ×102 CFU/mL) supplemented groups, whereas Inulin supplementation favored lower LAB growth of 3.00×102±1.73×102 CFU/mL. There was no LAB growth in the intestines of the control group in this experiment. Total Bacillus count was highest in the PHB (2.67×104±2.52×102 CFU/mL) supplemented groups of fish, followed by Inulin (1.83×104±5.29×102 CFU/mL) and MOS (1.48×104±2.52×102 CFU/mL). In contrast, the control (1.28×104±3.06×102 CFU/mL) group exhibited the lowest presence of Bacillus bacteria. In conclusion, dietary prebiotic supplementation influenced growth performance, survival, and gut microbiota in African catfish larvae, with PHB demonstrating the most substantial benefits.
{"title":"Dietary bioactive compounds poly-β-hydroxybutyrate, mannan oligosaccharide, and inulin affected the growth performance, gut microbiota, and body composition of African catfish (Clarias gariepinus, Burchell, 1822) larvae","authors":"Solomon Melaku , Abebe Getahun , Seyoum Mengestou , Akewake Geremew , Amha Belay","doi":"10.1016/j.bcdf.2025.100501","DOIUrl":"10.1016/j.bcdf.2025.100501","url":null,"abstract":"<div><div>High mortality rates and sub-optimal growth performance during the early larval stage of African catfish (<em>Clarias gariepinus</em>) larviculture remain significant challenges, limiting its aquaculture in Ethiopia. In this study, the effects of three prebiotics, Mannan Oligosaccharide (MOS), Inulin, and Poly-β-hydroxybutyrate (PHB) on growth performance, survival, gut microbiota, and body composition of African catfish larvae were evaluated.</div><div>Results showed that PHB supplementation significantly enhanced survival rate (88.89 % ± 3.85 %), final weight (4.20 ± 1.128 g), final length (7.51 ± 0.406 cm), specific growth rate (4.08 ± 0.470 g/day), and daily weight gain (0.06 ± 0.0 g/day) compared to control and other prebiotic-treated groups. On the other hand, MOS and Inulin supplementation did not yield significant improvements in growth parameters compared to the control. Prebiotics supplementation did not affect whole-body proximate composition (P > 0.05). In terms of microbial composition, PHB (1.46×10<sup>7</sup>±6.81×10<sup>5</sup> CFU/mL) and MOS (1.45×10<sup>7</sup>±4.04×10<sup>5</sup> CFU/mL) showed significantly lower TBC. LAB abundance was highest in MOS (3.00×10<sup>2</sup>±1.73×10<sup>2</sup>CFU/mL) and PHB (2.65×10<sup>2</sup>±1.53 ×10<sup>2</sup> CFU/mL) supplemented groups, whereas Inulin supplementation favored lower LAB growth of 3.00×10<sup>2</sup>±1.73×10<sup>2</sup> CFU/mL. There was no LAB growth in the intestines of the control group in this experiment. Total <em>Bacillus</em> count was highest in the PHB (2.67×10<sup>4</sup>±2.52×10<sup>2</sup> CFU/mL) supplemented groups of fish, followed by Inulin (1.83×10<sup>4</sup>±5.29×10<sup>2</sup> CFU/mL) and MOS (1.48×10<sup>4</sup>±2.52×10<sup>2</sup> CFU/mL). In contrast, the control (1.28×10<sup>4</sup>±3.06×10<sup>2</sup> CFU/mL) group exhibited the lowest presence of <em>Bacillus</em> bacteria. In conclusion, dietary prebiotic supplementation influenced growth performance, survival, and gut microbiota in African catfish larvae, with PHB demonstrating the most substantial benefits.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100501"},"PeriodicalIF":3.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-28DOI: 10.1016/j.bcdf.2025.100500
Swee Chin Chun, Wei Qi Tan, Wee Sim Choo
This study aimed to investigate the effect of fructooligosaccharides (FOS) and inulin supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum ATCC 8014 or Lacticaseibacillus rhamnosus ATCC 7469 and during refrigerated storage at 4 °C for two weeks. Sugarcane juice was fermented using L. plantarum for 7.5 h and L. rhamnosus for 8.5 h. The viability of L. plantarum and L. rhamnosus was 8 log CFU/mL, both exceeding the recommended 7 log CFU/mL threshold post-fermentation and during refrigerated storage. Supplementation with 1 % inulin significantly improved the viability of L. rhamnosus post-fermentation and after the first week of refrigerated storage, whereas 2 % inulin supplementation significantly improved the viability of L. rhamnosus after the first week of refrigerated storage. However, prebiotic supplementation did not show a significant enhancement of the viability of L. plantarum. A decline in pH was observed post-fermentation and after the first week of refrigerated storage in fermented sugarcane juice. The physicochemical characteristics of fermented sugarcane juices, like pH, total soluble solids, and clarity, remained stable post-fermentation and during refrigerated storage. Distinct total colour changes (ΔE > 3) were observed in fermented sugarcane juice during refrigerated storage. Lactic acid concentration decreased in fermented sugarcane juice post-fermentation and during refrigerated storage, while trans-aconitic acid concentration remained constant in most of the samples. The glucose, fructose, and sucrose concentrations in fermented sugarcane juice varied post-fermentation and during refrigerated storage. This study demonstrated novel probiotic–prebiotic combinations in fermented sugarcane juice formulation and supports future applications of fermented sugarcane juice in functional food and nutraceutical markets.
{"title":"Effect of prebiotic supplementation on the production of fermented sugarcane juice with Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus","authors":"Swee Chin Chun, Wei Qi Tan, Wee Sim Choo","doi":"10.1016/j.bcdf.2025.100500","DOIUrl":"10.1016/j.bcdf.2025.100500","url":null,"abstract":"<div><div>This study aimed to investigate the effect of fructooligosaccharides (FOS) and inulin supplementation on the production of fermented sugarcane juice with <em>Lactiplantibacillus plantarum</em> ATCC 8014 or <em>Lacticaseibacillus rhamnosus</em> ATCC 7469 and during refrigerated storage at 4 °C for two weeks. Sugarcane juice was fermented using <em>L. plantarum</em> for 7.5 h and <em>L</em>. <em>rhamnosus</em> for 8.5 h. The viability of <em>L. plantarum</em> and <em>L</em>. <em>rhamnosus</em> was 8 log CFU/mL, both exceeding the recommended 7 log CFU/mL threshold post-fermentation and during refrigerated storage. Supplementation with 1 % inulin significantly improved the viability of <em>L</em>. <em>rhamnosus</em> post-fermentation and after the first week of refrigerated storage, whereas 2 % inulin supplementation significantly improved the viability of <em>L</em>. <em>rhamnosus</em> after the first week of refrigerated storage. However, prebiotic supplementation did not show a significant enhancement of the viability of <em>L</em>. <em>plantarum</em>. A decline in pH was observed post-fermentation and after the first week of refrigerated storage in fermented sugarcane juice. The physicochemical characteristics of fermented sugarcane juices, like pH, total soluble solids, and clarity, remained stable post-fermentation and during refrigerated storage. Distinct total colour changes (ΔE > 3) were observed in fermented sugarcane juice during refrigerated storage. Lactic acid concentration decreased in fermented sugarcane juice post-fermentation and during refrigerated storage, while trans-aconitic acid concentration remained constant in most of the samples. The glucose, fructose, and sucrose concentrations in fermented sugarcane juice varied post-fermentation and during refrigerated storage. This study demonstrated novel probiotic–prebiotic combinations in fermented sugarcane juice formulation and supports future applications of fermented sugarcane juice in functional food and nutraceutical markets.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100500"},"PeriodicalIF":3.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marine algae are abundant in marine ecosystems and represent a valuable source of bioactive compounds. This study reports the extraction and characterization of the sulfated polysaccharide fraction (PCPS) from the Moroccan red alga Plocamium cartilagineum. The antiviral, anti-angiogenic, and anti-inflammatory activities of the cell wall sulfated polysaccharide (PCPS) were evaluated. The biochemical composition of PCPS was analyzed by quantifying total sugar, protein, uronic acid, polyphenol, and sulfate group contents. The structural characteristics of the extract were investigated using Fourier transform infrared spectroscopy, ultraviolet–visible spectroscopy, X-ray diffraction, scanning electron microscopy, and high-performance liquid chromatography coupled with mass spectrometry. The extraction yield of PCPS was 11.63 ± 0.13 %, with sugars (72.06 ± 0.18 %) and sulfate groups (12.27 ± 0.06 %). FTIR confirmed the presence of sulfated polysaccharides, while XRD indicated a semi-crystalline to amorphous transition. HPLC-MS identified galactose, arabinose, and glucose, classifying PCPS as a heteropolysaccharide. PCPS exhibited strong antiviral activity against HSV-1 (EC50 = 3.84 ± 2.8 μg/mL), anti-inflammatory effects by inhibiting phospholipase A2 and elastase (IC50 = 0.138 and 1.34 μg/mL, respectively), and anti-angiogenic properties, reducing vessel formation in the chorioallantoic membrane assay by 46.26 %. These findings highlight the pharmaceutical potential of P. cartilagineum polysaccharides.
{"title":"Structural and chemical characterization of polysaccharides from the red alga Plocamium cartilagineum (Linnaeus) P.S. Dixon 1967 with antiviral, anti-angiogenic, and anti-inflammatory activities","authors":"Bouchra Benhniya , Fatima Zahra Karmil , Fatima Lakhdar , Zakaria Boujhoud , Badr-ddine El Mouns , Noreddine Rezzoum , Nathalie Bourgougnon , Samira Etahiri","doi":"10.1016/j.bcdf.2025.100499","DOIUrl":"10.1016/j.bcdf.2025.100499","url":null,"abstract":"<div><div>Marine algae are abundant in marine ecosystems and represent a valuable source of bioactive compounds. This study reports the extraction and characterization of the sulfated polysaccharide fraction (PCPS) from the Moroccan red alga <em>Plocamium cartilagineum</em>. The antiviral, anti-angiogenic, and anti-inflammatory activities of the cell wall sulfated polysaccharide (PCPS) were evaluated. The biochemical composition of PCPS was analyzed by quantifying total sugar, protein, uronic acid, polyphenol, and sulfate group contents. The structural characteristics of the extract were investigated using Fourier transform infrared spectroscopy, ultraviolet–visible spectroscopy, X-ray diffraction, scanning electron microscopy, and high-performance liquid chromatography coupled with mass spectrometry. The extraction yield of PCPS was 11.63 ± 0.13 %, with sugars (72.06 ± 0.18 %) and sulfate groups (12.27 ± 0.06 %). FTIR confirmed the presence of sulfated polysaccharides, while XRD indicated a semi-crystalline to amorphous transition. HPLC-MS identified galactose, arabinose, and glucose, classifying PCPS as a heteropolysaccharide. PCPS exhibited strong antiviral activity against HSV-1 (EC<sub>50</sub> = 3.84 ± 2.8 μg/mL), anti-inflammatory effects by inhibiting phospholipase A<sub>2</sub> and elastase (IC<sub>50</sub> = 0.138 and 1.34 μg/mL, respectively), and anti-angiogenic properties, reducing vessel formation in the chorioallantoic membrane assay by 46.26 %. These findings highlight the pharmaceutical potential of <em>P. cartilagineum</em> polysaccharides.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100499"},"PeriodicalIF":3.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (∼22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including in vivo and clinical trials, is necessary to validate the observed health benefits of FSP.
{"title":"Antidiabetic and anticancer properties of sun-dried fig (Ficus carica) stalk pectin: effects on intestinal glucose absorption and colon cancer cell growth","authors":"Filiz Başer , Elif Çavdaroğlu , Ahmet Yemenicioğlu , Şükrü Güleç","doi":"10.1016/j.bcdf.2025.100497","DOIUrl":"10.1016/j.bcdf.2025.100497","url":null,"abstract":"<div><div>This study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (∼22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including <em>in vivo</em> and clinical trials, is necessary to validate the observed health benefits of FSP.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100497"},"PeriodicalIF":3.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-11DOI: 10.1016/j.bcdf.2025.100495
Candela Paesani , Julián A. Galar , Malena Moiraghi , M. Soledad López , Emiliano J. Salvucci , Gabriela T. Pérez
Arabinoxylans, found in wheat, are a dietary fiber with prebiotic potential contributing to antioxidant activity and could form protective gels. Probiotic strains like Bifidobacterium longum subsp. longum and Limosilactobacillus reuteri enhance health benefits and synbiotics, which combine prebiotics and probiotics, could offer synergistic effects. In this study, we developed synbiotic gels using total (T-AX) and water-extractable arabinoxylans (WE-AX) alongside the probiotic strains L. reuteri and B. longum subsp. longum. These gels retained antioxidant capacity and probiotic viability after in vitro digestion, suggesting that probiotics can reach the gut active and viable, working together with prebiotics and antioxidants. When incorporated into gelatine, L. reuteri maintained viability for 21 days at 4 °C, showing potential for consumer applications. The gelatin's texture and pH met regulatory standards, though further optimization is needed. These findings support the creation of a functional food that combines prebiotics, probiotics, and antioxidants, offering enhanced health benefits over individual components.
{"title":"Development of synbiotic gels from wheat arabinoxylans and probiotics and their incorporation in gelatin-based applications","authors":"Candela Paesani , Julián A. Galar , Malena Moiraghi , M. Soledad López , Emiliano J. Salvucci , Gabriela T. Pérez","doi":"10.1016/j.bcdf.2025.100495","DOIUrl":"10.1016/j.bcdf.2025.100495","url":null,"abstract":"<div><div>Arabinoxylans, found in wheat, are a dietary fiber with prebiotic potential contributing to antioxidant activity and could form protective gels. Probiotic strains like <em>Bifidobacterium longum</em> subsp. <em>longum</em> and <em>Limosilactobacillus reuteri</em> enhance health benefits and synbiotics, which combine prebiotics and probiotics, could offer synergistic effects. In this study, we developed synbiotic gels using total (T-AX) and water-extractable arabinoxylans (WE-AX) alongside the probiotic strains <em>L. reuteri</em> and <em>B. longum</em> subsp. <em>longum</em>. These gels retained antioxidant capacity and probiotic viability after <em>in vitro</em> digestion, suggesting that probiotics can reach the gut active and viable, working together with prebiotics and antioxidants. When incorporated into gelatine, <em>L. reuteri</em> maintained viability for 21 days at 4 °C, showing potential for consumer applications. The gelatin's texture and pH met regulatory standards, though further optimization is needed. These findings support the creation of a functional food that combines prebiotics, probiotics, and antioxidants, offering enhanced health benefits over individual components.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100495"},"PeriodicalIF":3.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dietary fibre extracted manually from citrus wastes of orange, white grapefruit, red grapefruit, and lemon was used to fortify doughnuts as a potential solution to non-communicable diseases. Sixteen Wistar albino rats equally divided into four groups were fed the fibre-fortified doughnuts ad libitum for 28 days at 25, 15, and 0 % fibre inclusion; and another control group fed standard rat pellets. Nutritional, microbiological, and sensory properties were examined on doughnuts while the rats' weight and biochemical indices were assessed after feeding. Obtained data was statistically analysed using ANOVA and post-hoc tests. Proximate analysis of the doughnuts revealed moisture range (4.06–10.21 %), ash (1.87–2.09 %), fibre (0.01–0.26 %), fat (6.67–35.84 %), protein (10.17–16.37 %), and carbohydrate (46.81–64.68 %) with the significantly (p < 0.05) highest crude fibre (0.26 %) in 25 % sample, showing improvement over regular doughnuts for gut health. Microbiological analysis showed safe TVB counts (7.0 × 103–8.0 × 104 CFU/g) and the absence of pathogens, supported by low moisture. Sensory assessment rated the fibre-fortified doughnuts in the range of 6–7 on a 9-point hedonic scale, indicating high acceptability. Average rats’ blood glucose ranged 61–79 mg/dL; 18.37–114.80 mg/dL in atherogenic lipid profiles (TC, TG, VLDL-C, and LDL-C) were lowest in 25 % fibre group and highest in HDL-C of the range (7.16–19.00 mg/dL), showing the most efficient in lowering blood glucose and atherogenic lipid profiles in the experimental rats compared to the control groups and better performance than the 15 % fibre doughnut. Thus, 25 % citrus fruit-waste-fibre-fortified doughnuts could be a nutritionally enhanced fast-food option to lower the risks of cardiovascular disease and diabetes.
{"title":"Nutritional enhancement and biochemical effects of citrus waste dietary fibre in wistar albino rats fed fortified doughnuts","authors":"Dupe Temilade Otolowo , Opeyemi Oluwayemisi Ayodele , Josephine-Gold Jegede , Omowumi Titilola Kayode","doi":"10.1016/j.bcdf.2025.100494","DOIUrl":"10.1016/j.bcdf.2025.100494","url":null,"abstract":"<div><div>Dietary fibre extracted manually from citrus wastes of orange, white grapefruit, red grapefruit, and lemon was used to fortify doughnuts as a potential solution to non-communicable diseases. Sixteen Wistar albino rats equally divided into four groups were fed the fibre-fortified doughnuts <em>ad libitum</em> for 28 days at 25, 15, and 0 % fibre inclusion; and another control group fed standard rat pellets. Nutritional, microbiological, and sensory properties were examined on doughnuts while the rats' weight and biochemical indices were assessed after feeding. Obtained data was statistically analysed using ANOVA and post-hoc tests. Proximate analysis of the doughnuts revealed moisture range (4.06–10.21 %), ash (1.87–2.09 %), fibre (0.01–0.26 %), fat (6.67–35.84 %), protein (10.17–16.37 %), and carbohydrate (46.81–64.68 %) with the significantly (p < 0.05) highest crude fibre (0.26 %) in 25 % sample, showing improvement over regular doughnuts for gut health. Microbiological analysis showed safe TVB counts (7.0 × 10<sup>3</sup>–8.0 × 10<sup>4</sup> CFU/g) and the absence of pathogens, supported by low moisture. Sensory assessment rated the fibre-fortified doughnuts in the range of 6–7 on a 9-point hedonic scale, indicating high acceptability. Average rats’ blood glucose ranged 61–79 mg/dL; 18.37–114.80 mg/dL in atherogenic lipid profiles (TC, TG, VLDL-C, and LDL-C) were lowest in 25 % fibre group and highest in HDL-C of the range (7.16–19.00 mg/dL), showing the most efficient in lowering blood glucose and atherogenic lipid profiles in the experimental rats compared to the control groups and better performance than the 15 % fibre doughnut. Thus, 25 % citrus fruit-waste-fibre-fortified doughnuts could be a nutritionally enhanced fast-food option to lower the risks of cardiovascular disease and diabetes.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100494"},"PeriodicalIF":3.6,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-08-25DOI: 10.1016/j.bcdf.2025.100493
Lufei Wang, Zekai Li, Wafaa K. Abo Ghaneima, Mingcong Fan, Yan Li, Li Wang, Haifeng Qian
High amylose maize starch is a natural maize starch with an amylose content exceeding 50 % of the total starch. It has garnered attention for its green health benefits and widespread industrial applications. The purpose of this research is to explore the effects of different proteins on the structural properties, physicochemical properties, and in vitro starch digestibility of complexes extruded with high amylose maize starch. We use proteins (soybean protein isolate, wheat gluten, rice protein) and high amylose maize starch in co-extrusion. Extrusion significantly disrupted the microstructure of the starch granules, leading to protein denaturation, starch gelatinization, and crosslinking, forming a dense particle structure. Experimental results indicated that co-extrusion led to a transformation of the starch crystalline structure to a B + V type. The complexes formed with wheat gluten had a higher relative crystallinity, greater short-range order, and higher double-helix content, with smaller molecular volumes. The structure of the complex was more uniform, and the molecular size was more consistent. This compact structure helps resist the penetration of water and amylase, resulting in a gentler digestion curve, which promotes the slow release of glucose, making it more suitable for low GI foods.
{"title":"Effects of different proteins on the structure and digestibility of complexes extruded with high amylose maize starch","authors":"Lufei Wang, Zekai Li, Wafaa K. Abo Ghaneima, Mingcong Fan, Yan Li, Li Wang, Haifeng Qian","doi":"10.1016/j.bcdf.2025.100493","DOIUrl":"10.1016/j.bcdf.2025.100493","url":null,"abstract":"<div><div>High amylose maize starch is a natural maize starch with an amylose content exceeding 50 % of the total starch. It has garnered attention for its green health benefits and widespread industrial applications. The purpose of this research is to explore the effects of different proteins on the structural properties, physicochemical properties, and in vitro starch digestibility of complexes extruded with high amylose maize starch. We use proteins (soybean protein isolate, wheat gluten, rice protein) and high amylose maize starch in co-extrusion. Extrusion significantly disrupted the microstructure of the starch granules, leading to protein denaturation, starch gelatinization, and crosslinking, forming a dense particle structure. Experimental results indicated that co-extrusion led to a transformation of the starch crystalline structure to a B + V type. The complexes formed with wheat gluten had a higher relative crystallinity, greater short-range order, and higher double-helix content, with smaller molecular volumes. The structure of the complex was more uniform, and the molecular size was more consistent. This compact structure helps resist the penetration of water and amylase, resulting in a gentler digestion curve, which promotes the slow release of glucose, making it more suitable for low GI foods.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100493"},"PeriodicalIF":3.6,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144907467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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