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Foods
Special Issues
Carbohydrate Chemistry, Nutrition and Utilization
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Carbohydrate Chemistry, Nutrition and Utilization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (15 August 2023) | Viewed by 12906

Special Issue Editors

Prof. Dr. Yafeng Zheng

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: probiotics; functional food; nutrition; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Dr. Qi Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Interests: functional foods; aquatic products; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food carbohydrates, commonly known as sugar, starch, and fiber, are the most abundant and least costly food sources. According to the degree of polymerization, food carbohydrates are divided into three main groups: sugars, oligosaccharides, and polysaccharides. Carbohydrates in foods comprise a great variety of different structures, leading to a wide range of different physiological effects in the human body. This being the case, exploring the physiological properties of different types of carbohydrates and their involvement in health and disease is critical to food production. This Special Issue, titled “Carbohydrate Chemistry, Nutrition and Utilization”, will cover wide research topics, including, but not limited to, the following:

  1. Relationship between the chemical structure of carbohydrates and its functions;
  2. Carbohydrates and gut health as well as function;
  3. Production and utilization of functional carbohydrates from food processing byproducts;
  4. The physical and biological properties of carbohydrate-modified nanostructures;
  5. Utilizations of novel carbohydrates in functional foods.

Prof. Dr. Yafeng Zheng
Dr. Qi Wang
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

  • carbohydrate
  • polysaccharide
  • starch
  • dietary fiber
  • sugar
  • functional food
  • physiological properties
  • gut health
  • nanotechnology

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Published Papers (4 papers)

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Research

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12 pages, 4131 KiB  
Article
Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut Microbiota
by Xiaoyan Liu, Linxiu Wu, Aijun Tong, Hongmin Zhen, Dong Han, Hongyang Yuan, Fannian Li, Chengtao Wang and Guangsen Fan
Foods 2022, 11(23), 3783; https://doi.org/10.3390/foods11233783 - 24 Nov 2022
Cited by 13 | Viewed by 2676
Abstract
Polysaccharides extracted from Agrocybe aegerita (AAPS) have various physiological effects. In this study, we used the naturally aging Drosophila melanogaster and D-galactose-induced aging mice as animal models to study the anti-aging effects of AAPS via the alleviation of oxidative stress and regulation of [...] Read more.
Polysaccharides extracted from Agrocybe aegerita (AAPS) have various physiological effects. In this study, we used the naturally aging Drosophila melanogaster and D-galactose-induced aging mice as animal models to study the anti-aging effects of AAPS via the alleviation of oxidative stress and regulation of gut microbiota. Results showed that AAPS could significantly prolong lifespan and alleviate oxidative stress induced by H2O2 of Drosophila melanogaster. In addition, AAPS significantly increased the activities of antioxidant enzymes in Drosophila melanogaster and mice, and reduced the content of MDA. Furthermore, AAPS reshaped the disordered intestinal flora, increased the abundance ratio of Firmicutes to Bacteroidetes, and increased the abundance of beneficial bacteria Lactobacillus. Our results demonstrated that AAPS had good antioxidant and potential anti-aging effects in vivo. Full article
(This article belongs to the Special Issue Carbohydrate Chemistry, Nutrition and Utilization)
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13 pages, 2917 KiB  
Article
Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch–Protein Mixtures
by Sidi Liu, Wenyu Chen, Changyu Zhang, Tong Wu, Baodong Zheng and Zebin Guo
Foods 2022, 11(19), 2933; https://doi.org/10.3390/foods11192933 - 20 Sep 2022
Cited by 3 | Viewed by 2295
Abstract
The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch–protein (LS-LP) interactions on the structural, thermal and gelatinization properties of LS-LP mixtures, using [...] Read more.
The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch–protein (LS-LP) interactions on the structural, thermal and gelatinization properties of LS-LP mixtures, using LS/LP ratios of 6:1, 6:2, 6:3, 6:4, 6:5, or 1:1, after heat treatment (95 °C, 30 min). Fourier transform infrared peaks at 1540 cm−1 and 3000–3600 cm−1 revealed the major interactions (electrostatic and hydrogen bonding) between LS and LP. The UV–visible absorption intensities (200–240 nm) of LS-LP mixtures increased with increased protein content. X-ray diffraction and electron microscopy revealed that LS-LP consists of crystalline starch granules encapsulated by protein aggregates. Increasing the addition of protein to the mixtures restricted the swelling of the starch granules, based on their solubility, swelling properties and thermal properties. Viscometric analysis indicated that the formation of LS-LP mixtures improved structural and storage stability. These findings provide a practicable way to control the thermal and gelatinization properties of lotus seed starch–protein mixtures, by changing the proportions of the two components, and provide a theoretical basis for developing novel and functional lotus-seed-based foods. Full article
(This article belongs to the Special Issue Carbohydrate Chemistry, Nutrition and Utilization)
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13 pages, 2118 KiB  
Article
Polysaccharides from Bamboo Shoot (Leleba oldhami Nakal) Byproducts Alleviate Antibiotic-Associated Diarrhea in Mice through Their Interactions with Gut Microbiota
by Canhui Chen, Xuefang Guan, Xiaoyan Liu, Weijing Zhuang, Yiqian Xiao, Yafeng Zheng and Qi Wang
Foods 2022, 11(17), 2647; https://doi.org/10.3390/foods11172647 - 31 Aug 2022
Cited by 9 | Viewed by 2187
Abstract
A water-soluble polysaccharide BSP was extracted from the basal part of bamboo shoot, a main by-product of bamboo shoot processing. BSP is composed of glucose (72.8%), xylose (19.43%) and a small amount of galactose, arabinose, glucuronic acid and mannose. The effects of BSP [...] Read more.
A water-soluble polysaccharide BSP was extracted from the basal part of bamboo shoot, a main by-product of bamboo shoot processing. BSP is composed of glucose (72.8%), xylose (19.43%) and a small amount of galactose, arabinose, glucuronic acid and mannose. The effects of BSP on mice with antibiotic-associated diarrhea (AAD) were investigated. The mice fed with BSP exhibited significant higher bodyweight gain, lower pH value and higher concentrations of SCFAs in the feces compared with those fed with saline. BSP administration reduced the inflammatory cells in the small intestine and colon in the AAD mice, and Firmicutes/Bacteroidetes ratio in the gut was decreased from 0.56 to 0.19. Moreover, BSP administration affected the composition and diversity of the gut microbiota in the AAD mice, particularly on the improvement of beneficial bacteria such as Bacteroides, Lactobacillus and Lachnospiraceae_NK4A136_group. Our results suggest that the polysaccharides from bamboo shoot by-products could be an attractive natural component for gut health and AAD treatment. Full article
(This article belongs to the Special Issue Carbohydrate Chemistry, Nutrition and Utilization)
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Review

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17 pages, 1452 KiB  
Review
Fucoidan-Derived Functional Oligosaccharides: Recent Developments, Preparation, and Potential Applications
by Min Wang, Suresh Veeraperumal, Saiyi Zhong and Kit-Leong Cheong
Foods 2023, 12(4), 878; https://doi.org/10.3390/foods12040878 - 18 Feb 2023
Cited by 43 | Viewed by 4949
Abstract
Oligosaccharides derived from natural resources are attracting increasing attention as both food and nutraceutical products because of their beneficial health effects and lack of toxicity. During the past few decades, many studies have focused on the potential health benefits of fucoidan. Recently, new [...] Read more.
Oligosaccharides derived from natural resources are attracting increasing attention as both food and nutraceutical products because of their beneficial health effects and lack of toxicity. During the past few decades, many studies have focused on the potential health benefits of fucoidan. Recently, new interest has emerged in fucoidan, partially hydrolysed into fuco-oligosaccharides (FOSs) or low-molecular weight fucoidan, owing to their superior solubility and biological activities compared with fucoidan. There is considerable interest in their development for use in the functional food, cosmetic, and pharmaceutical industries. Therefore, this review summarises and discusses the preparation of FOSs from fucoidan using mild acid hydrolysis, enzymatic depolymerisation, and radical degradation methods, and discusses the advantages and disadvantages of hydrolysis methods. Several purification steps performed to obtain FOSs (according to the latest reports) are also reviewed. Moreover, the biological activities of FOS that are beneficial to human health are summarised based on evidence from in vitro and in vivo studies, and the possible mechanisms for the prevention or treatment of various diseases are discussed. Full article
(This article belongs to the Special Issue Carbohydrate Chemistry, Nutrition and Utilization)
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