Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.108857

Xinyi Yang , Lianzhu Lin , Mouming Zhao

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Abstract

Natural functional hydrophilic colloids with glycolipid-lowering activities have remarkable application prospects but scarce. Moringa oleifera Lam. leaf (MOL) is a good candidate for novel plant-based functional hydrophilic colloid, but the development of high-purity MOL polysaccharide (MOLP) is limited due to high protein and pigment contents in MOL and bottleneck of green preparation. In this study, a green preparation strategy for high-purity MOLP as a functional hydrophilic colloid was established through comparative evaluation of different enzyme-assisted extraction and conventional/non-conventional purification methods on purity and function of MOLP. Liquid nitrogen pulverization coupled with cellulase enzymolysis, high-temperature treatment and yeast fermentation was optimal to extract MOLP. Dual protease enzymolysis in combination of dual resins absorption was screened out as the most efficient purification method for MOLP in comparison with TCA, sevage, enzymolysis, and chromatography methods. High-purity MOLP with high molecular weight exceeding 1000 kDa and high proportions of Ara and Gal showed strong glycolipid absorption inhibitory activity, prebiotic effect on human gut probiotics related to glycolipid metabolism, and good function property e.g. light color, viscoelasticity, emulsibility and water/oil holding capacity, which exceeded commercial pectin in bioactivity and resembled commercial pectin in functionality. The positive correlation between purity of MOLP and function was clarified in terms of correlation coefficients of total sugar content/molecular weight distribution and bioactivity/functionality. It offered theoretical direction for the development of high-purity polysaccharide as functional hydrophilic colloid from leaf-derived raw materials.

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高纯度辣木多糖的制备、化学成分、降脂活性及功能特性研究叶:一种新型植物基功能性亲水性胶体

具有降脂活性的天然功能性亲水性胶体具有显著的应用前景，但应用较少。辣木。摘要MOL (MOL)是一种新型植物基功能性亲水性胶体，但由于MOL中蛋白质和色素含量高，以及绿色制备的瓶颈，制约了高纯度MOL多糖的开发。本研究通过比较评价不同酶助提取和常规/非常规纯化方法对MOLP纯度和功能的影响，建立了高纯度功能性亲水性胶体MOLP的绿色制备策略。液氮粉碎-纤维素酶解-高温处理-酵母发酵是提取MOLP的最佳工艺。与TCA法、sevage法、酶解法和色谱法相比，双蛋白酶酶解结合双树脂吸附法是最有效的MOLP纯化方法。高纯度MOLP分子量超过1000 kDa, Ara和Gal比例高，具有较强的糖脂吸收抑制活性，对糖脂代谢相关的人体肠道益生菌具有益生元作用，具有颜色浅、粘弹性、乳化性和水/油保持能力等良好的功能特性，其生物活性超过商品果胶，功能与商品果胶相似。根据总糖含量/分子量分布和生物活性/功能的相关系数，阐明了MOLP纯度与功能之间的正相关关系。为利用叶源性原料开发高纯度多糖作为功能性亲水性胶体提供了理论指导。

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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.