Structural characterization, functional properties, and antioxidant potential of a novel mannogalactoglucan from Boletus auripes peck

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-06 DOI:10.1016/j.foodhyd.2025.111520

Yucheng Ma , Yu Mao , Li Liu , Banghua Liao , Xufeng Zhang , Xi Jin , Shiqian Qi , Dongxue Yang , Kunjie Wang , Min Zhao

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Abstract

Polysaccharides from Boletus auripes Peck exhibit high nutritional value and bioactivity, but insufficient understanding of its detailed structural information, physicochemical, and functional properties severely limits its wide application in food industry. In this work, an antioxidant polysaccharide (BAHW-1) was prepared from B. auripses. This study further investigated its precise structure, physicochemical and functional properties, as well as the health-promoting potential in preventing reactive oxygen species (ROS). Structural analysis indicated that it is a highly branched heteropolysaccharide with the backbone consisting of →4)-α-Glcp-(1→, →3,4,6)-α-Glcp-(1→, →4,6)-α-Glcp-(1→, →6)-α-Galp-(1→, and →2,6)-α-Manp-(1→, and five branched chains. Additionally, this polysaccharide exhibits excellent functional properties, including water-holding, fat-binding, foaming, emulsion, rheological and thermal properties. The growth kinetics of probiotic strains revealed that the prebiotic potential of BAHW-1 was comparable to that of GOS-P and glucose. Importantly, BAHW-1 shows strong antioxidant activity and significantly reduces the calcium salt deposition in mouse kidneys by inhibiting ROS and the downstream TGF-β1-Smad2/3-Sox17 pathway, thereby providing effective renal protection. Therefore, this natural antioxidant polysaccharide could potentially be developed as a nutraceutical or functional food.

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一种新型甘露半乳糖葡聚糖的结构表征、功能特性和抗氧化潜力

葡萄Boletus auripes Peck多糖具有很高的营养价值和生物活性，但对其详细的结构信息、理化性质和功能特性的了解不足，严重限制了其在食品工业中的广泛应用。本研究以白螺旋藻为原料制备了一种抗氧化多糖BAHW-1。本研究进一步研究了其精确的结构、理化性质和功能特性，以及在预防活性氧（ROS）方面的健康促进潜力。结构分析表明，它是由→4)-α- glcp -(1→，→3,4,6)-α- glcp -(1→，→4,6)-α- glcp -(1→，→6)-α- galp -(1→，→2,6)-α- manp -(1→，5个支链组成的高支链杂多糖。此外，这种多糖具有优异的功能特性，包括保水、脂肪结合、发泡、乳化、流变和热性能。益生菌菌株的生长动力学表明，BAHW-1的益生元潜力与GOS-P和葡萄糖相当。重要的是，BAHW-1具有较强的抗氧化活性，通过抑制ROS和下游TGF-β1-Smad2/3-Sox17通路，显著减少小鼠肾脏钙盐沉积，从而起到有效的肾脏保护作用。因此，这种天然抗氧化多糖具有开发作为营养保健品或功能性食品的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.