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Foods
Special Issues
Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications
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Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications

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 (5 May 2024) | Viewed by 3643

Special Issue Editors

Prof. Dr. Shuang Song

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
Interests: marine polysaccharide; polysaccharide characterization; oligosaccharide identification; polysaccharide degradation; bioactivity and function of polysaccharides; gut microbiota; dietary fiber
Special Issues, Collections and Topics in MDPI journals
Dr. Zhu Zhenjun

E-Mail Website
Guest Editor
Department of Food Science and Technology, College of Science and Engineering, Jinan University, Guangzhou, China
Interests: polysaccharide characterization; polysaccharide degradation; bioactivity and function of polysaccharides; gut microbiota

Special Issue Information

Dear Colleagues,

Polysaccharides are composed of monosaccharides that are linked with various glycosidic bonds, and they widely exist in plants, animals, seaweeds and microorganisms. In recent years, polysaccharides have attracted a great deal of attention due to their health-promoting activities and relatively low toxicity. However, further endeavors required in order to promote to their application. A number of extraction techniques have been developed to raise polysaccharide yields, decrease their extraction cost, and so on. The functional properties of bioactive polysaccharides have been extensively investigated, and many polysaccharides exhibit various beneficial biological activities, such as in immunomodulation, anti-inflammation, anti-oxidation, anti-viral activity and the modulation of gut microbiota. These findings suggest their potential application in food and their use as functional ingredients in order to obtain possible health benefits.

In this Special Issue, original research articles and reviews are highly welcome. Topics may include, but are not limited to, extraction techniques, structure–activity relationships, action mechanisms and the application of bioactive polysaccharides in food.

Prof. Dr. Shuang Song
Dr. Zhu Zhenjun
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

  • polysaccharides
  • bioactivity and function of polysaccharides
  • extraction techniques
  • structure-activity relationships
  • food applications

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Published Papers (2 papers)

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Research

15 pages, 1703 KiB  
Article
Interaction between a Sulfated Polysaccharide from Sea Cucumber and Gut Microbiota Influences the Fat Metabolism in Rats
by Yujiao Zhang, Haoran Song, Zhengqi Liu, Chunqing Ai, Chunhong Yan, Xiuping Dong and Shuang Song
Foods 2023, 12(24), 4476; https://doi.org/10.3390/foods12244476 - 14 Dec 2023
Cited by 3 | Viewed by 1307
Abstract
Due to its significant physiological effects, a sulfated polysaccharide has been considered an important nutrient of sea cucumber, but its metabolism in vivo is still unclear. The present study investigated the metabolism of a sea cucumber sulfated polysaccharide (SCSP) in rats and its [...] Read more.
Due to its significant physiological effects, a sulfated polysaccharide has been considered an important nutrient of sea cucumber, but its metabolism in vivo is still unclear. The present study investigated the metabolism of a sea cucumber sulfated polysaccharide (SCSP) in rats and its influence on the metabolite profiles. The quantification by HPLC-MS/MS revealed that the blood level of SCSP achieved a maximum of 54.0 ± 4.8 μg/mL at 2 h after gavage, almost no SCSP was excreted through urine, and 55.4 ± 29.8% of SCSP was eliminated through feces within 24 h. These results prove the utilization of SCSP by gut microbiota, and a further microbiota sequencing analysis indicated that the SCSP utilization in the gut was positively correlated with Muribaculaceae and Clostridia_UCG-014. In addition, the non-targeted metabolomic analysis demonstrated the significant effects of SCSP administration on the metabolite profiles of blood, urine, and feces. It is worth noting that the SCSP supplement decreased palmitic acid, stearic acid, and oleic acid in blood and urine while increasing stearic acid, linoleic acid, and γ-linolenic acid in feces, suggesting the inhibition of fat absorption and the enhancement of fat excretion by SCSP, respectively. The present study shed light on the metabolism in vivo and the influence on the fat metabolism of SCSP. Full article
(This article belongs to the Special Issue Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications)
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16 pages, 4222 KiB  
Article
Lipid-Lowering Effects of a Novel Polysaccharide Obtained from Fuzhuan Brick Tea In Vitro
by Wenjuan Yang, Shirui Cheng, Meng Liu, Nan Li, Jing Wang, Wenbo Yao, Fuxin Chen, Jianwu Xie and Pin Gong
Foods 2023, 12(18), 3428; https://doi.org/10.3390/foods12183428 - 14 Sep 2023
Cited by 4 | Viewed by 1626
Abstract
Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of [...] Read more.
Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of a novel group of Fuzhuan brick tea polysaccharides (FTPs)—obtained from Fuzhuan brick tea—were examined in vitro. The monosaccharide composition of FTP3 was Glc, Gal, Ara, Man, Rha, GalAc, GlcAc, and Xyl with a molar ratio of 23.5:13.2:9.0:5.5:5.4:2.7:1.3:1.0, respectively. A molecular weight of 335.68 kDa was identified for FTP3. HepG2 cells treated with FTP3 achieved a prominent lipid-lowering effect compared with cells treated with oleic acid. Images of the Oil Red O staining treatment showed that FTP3-treated groups had significantly fewer red fat droplets. TC and TG levels were lower in FTP3-treated groups. FTP3 alleviated lipid accumulation in HepG2 cells, activated AMPK, and decreased the SREBP-1C and FAS protein expressions associated with fatty acid synthesis. FTP3 holds promising potential for its lipid-lowering effects. Full article
(This article belongs to the Special Issue Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications)
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