Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota
文献类型： 外文期刊
作者： Li, Huan 1 ; He, Wenjiang 2 ; Xu, Saiqing 1 ; Wang, Rongrong 4 ; Ge, Shuai 1 ; Xu, Haishan 1 ; Shan, Yang 1 ; Ding, Shenghua 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, DongTing Lab, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China
2.Infinitus China Co Ltd, R&D Ctr, Guangzhou 510520, Peoples R China
3.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
4.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
关键词： Chlorogenic acid; Curdlan oligosaccharides; Antioxidant activity; Gut microbiota
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： In this study, the effects of grafting chlorogenic acid (CA) on the antioxidant and probiotic activities of curdlan oligosaccharides (CDOS) were investigated. CDOS with degrees of polymerization of 3-6 was first obtained by degradation of curdlan with hydrogen peroxide and then grafted with CA using a free radical-mediated method under an ultrasonication-assisted Fenton system. The thermal stability and antioxidant ability of CDOS were enhanced after grafting with CA. In vitro fermentation, supplementation of CDOS-CA stimulated the proliferation of Prevotella and Faecalibacterium while inhibiting the growth of harmful microbiota. Notably, the concentration of total short-chain fatty acids and the relative abundance of beneficial bacteria markedly increased after fermentation of CDOS-CA, indicating that CA grafting could improve the probiotic activity of CDOS. Overall, the covalent binding of CDOS and CA could enhance the antioxidant and probiotic activities of CDOS, suggesting potential improvements in gastrointestinal and colonic health.
- 相关文献
作者其他论文 更多>>
-
Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation
作者：Xie, Ying;Ding, Ke;Zhang, Shikai;Xu, Saiqing;Li, Huan;Lin, Shuhua;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Sun, Yuying;Li, Yawen;Wang, Rongrong
关键词：Starch film; Janus structure; Rapid self-assembly; Fresh-cut fruits and vegetables preservation
-
Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects
作者：Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Fu, Yanjiao;Wang, Chao;Liao, Yanfang;Peng, Mingfang;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Gao, Zhipeng
关键词：Chenpi; Manufacturing; Biotransformation; Physiological effects; Microbiome; Applications
-
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
作者：Xiong, Ying;Zhang, Yu;Yi, Cuiping;Zhu, Hong;Zhang, Yu;Shan, Yang;Fang, Zhongxiang
关键词：rolling process; cooked rice dough; sheeting; starch structure; water status
-
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
作者：Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Wang, Zijun;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun;Xu, Yanqun;Ding, Shenghua
关键词：Fresh-cut navel oranges; Multifunctional gelatin-based film; Flavor; Microbial community; Correlation analysis
-
Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage
作者：Du, Yuyi;Zhao, Chengying;Wang, Jirong;Zheng, Jinkai;Bao, Yuming;Shan, Yang;Zheng, Jinkai
关键词：Citrus; Pectin; Maturity and storage; Chemical structure; Gelling properties
-
Engineering Saccharomyces cerevisiae for De Novo Biosynthesis of 3′-Hydroxygenistein
作者：Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Mao, Jiwei
关键词：3 '-hydroxygenistein; genistein; 2-hydroxyisoflavanonesynthase; Saccharomyces cerevisiae; metabolic engineering
-
Sucrose-driven carbon redox rebalancing eliminates the Crabtree effect and boosts energy metabolism in yeast
作者：Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Wang, Lian;Wang, Lian;Mao, Jiwei
关键词：
