Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary,simulated gastric and small intestinal conditions and fermentation by human gut microbiota

In this study, in vitro digestion and fermentation of Flammulina velutipes -derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The -human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short-chain fatty acids derived from gut microbiota.     

Advances in the in vitro digestion and fermentation of polysaccharides

In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions. As compared to the in vivo digestion tests, the in vitro digestion reflects the digestion and utilisation of food after ingestion and has the advantages of being time consuming, inexpensive, reproducible and free from moral and ethical restrictions. This study reviewed the current research studies on the in vitro simulated digestion of polysaccharides conducted in the last 5 years and focused on the oral, gastric and intestinal digestion models, with the aim of providing a basis for the further testing of changes in the content, structure and active ingredients of polysaccharides before and after digestion.     

Extracellular polysaccharides production by Arthrobacter viscosus

In this study the production of extracellular polysaccharides by the non-pathogenic soil bacteria Arthrobacter viscosus has been investigated. Different variables affecting extracellular polysaccharide production such as the carbon source (glucose or xylose), the agitation speed and the pH have been analysed.

In a first stage, experiments in shaken conical flasks (250 ml), containing 50 ml of culture medium, were carried out. Using xylose (25 g/l) as the carbon source at an initial pH 8 improved the extracellular polysaccharides levels obtained.

In a second stage, the experiments were scaling in bioreactors. Cultivation was carried out in discontinuous mode and with/without pH control. Polysaccharide production reached a maximum of 10 g of crude product per litre of growth medium after 14 days and the relationship between product formation and cell growth of A. viscosus is 2.7 g polysaccharide per gram biomass. This production was obtained at the optimal conditions determined with pH control at pH 7, xylose as carbon source (25 g/l) and an agitation rate of 800 rpm.     

香豆胶衍生物的化学结构及稳定性研究

将市售商品溶于水,用异丙醇沉析提纯,溶于0.1 mol/L NaNO3纯水溶液中,经0.5μm滤膜过滤后用水相凝胶渗透色谱法(GPC)测定,测得香豆胶(FG)、羟丙基香豆胶(HPFG)、阳离子香豆胶(CFG)的数均、重均相对分子质量Mn、Mw分别为:1.19×105、3.36×105,8.52×104、2.85×105,9.33×104、2.87×105。用甘露聚糖链在碱性条件下醚化时发生降解,解释两种改性FG的相对分子质量较FG低而多分散性(Mw/Mn)较FG高的测试结果。认为商品FG的1%水溶液黏度(1300 mPa.s)高于商品HPFG和CFG(分别为705和610 mPa.s)的原因是前者相对分子质量较高且残渣含量也较高(~10%,后二者为1%~2%)。HPFG的取代度为0.12,根据文献发表的13C-NMR数据确认HPFG分子链上羟丙基取代位置为C6。讨论了香豆胶(半乳甘露聚糖)的化学结构。热重分析法测定的热稳定性,HPFG高于CFG,CFG又高于FG。图6表3参13。     

Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

The structural properties of mixtures of pectin, oxidized starch and glucose syrup were investigated using small deformation dynamic oscillation. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup formed viscous solutions, which remained crystal-free at subzero temperatures. Samples of oxidized starch and glucose syrup, on the other hand, exhibited solid-like behaviour because of the crystalline nature of the amylose-like helices. Mixtures of the two polysaccharides with the co-solute clearly showed phase inversion from liquid to solid-like behaviour with increasing amounts of starch in the formulation. The transformation was reflected in the textural properties of samples, which varied from thick solutions to firm gels. The viscoelasticity of the system was modified further by the introduction of high methoxy pectin. Preparations of high methoxy pectin and glucose syrup formed rubbery gels whose amorphous nature underwent a glass transition during cooling.     

银耳多糖超声波提取工艺优化及抗BV2细胞炎症的作用研究

以银耳为原料, 采用超声波辅助热水浸提法提取银耳多糖, 以多糖提取率为指标, 以超声波功率、提取料液比、提取温度和提取时间为影响因素, 设计单因素试验, 并通过正交试验得到较佳提取工艺。通过用TRPV1(Transient Receptor Potential Vanilloid1)试剂盒检测了小胶质细胞TRPV1的释放水平, 与脂多糖(Lipopolysaccharide, LPS)对照组相比, 不同质量浓度的银耳多糖组(62.5, 250, 1000 μg/mL)均能不同程度地抑制TRPV1的释放量。说明了银耳多糖对于BV2小胶质细胞炎症具有良好的抑制作用。     

Spray Coating of 2- and 3-D Solid Substrates Using a Sulfated Polysaccharide for Marine Antifouling Applications

Marine antifouling coating using functional polymers has emerged as an important tool to combat marine fouling. Owing to their natural abundance, polysaccharides represent a more sustainable option than synthetic polymers and carrageenan, a sulfated polysaccharide, is identified as a promising candidate for further research based on its excellent marine antifouling properties. However, existing research has only explored the application of carrageenan-based coatings for 2D objects, using techniques such as spin-coating. Here, a spray-coating method is proposed to apply carrageenan-based coatings to the surfaces of 2- and 3-D objects. The coated surfaces exhibit high stability under various chemical/physical stresses and high resistance to protein adsorption and marine diatom adhesion.