Polysaccharide Structures and Their Hypocholesterolemic PoTential

Several classes of polysaccharides have been described to have hypocholesterolemic potential, namely cholesterol bioaccessibility and bioavailability. This review will highlight the main mechanisms by which polysaccharides are known to affect cholesterol homeostasis at the intestine, namely the effect (i) of polysaccharide viscosity and its influence on cholesterol bioaccessibility; (ii) on bile salt sequestration and its dependence on the structural diversity of polysaccharides; (iii) of bio-transformations of polysaccharides and bile salts by the gut microbiota. Different quantitative structure–hypocholesterolemic activity relationships have been explored depending on the mechanism involved, and these were based on polysaccharide physicochemical properties, such as sugar composition and ramification degree, linkage type, size/molecular weight, and charge. The information gathered will support the rationalization of polysaccharides’ effect on cholesterol homeostasis and highlight predictive rules towards the development of customized hypocholesterolemic functional food.

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The History and Development of Quantitative Structure-Activity Relationships (QSARs)

Oncology ◽

10.4018/978-1-5225-0549-5.ch003 ◽

2017 ◽

pp. 67-117 ◽

Cited By ~ 4

Author(s):

John C. Dearden

Keyword(s):

Molecular Weight ◽

Physicochemical Properties ◽

Biological Activities ◽

Aquatic Toxicity ◽

Chemical Properties ◽

Aqueous Solubility ◽

Physical And Chemical Properties ◽

Quantitative Structure ◽

Qsar Modelling ◽

Physical And Chemical

It is widely accepted that modern QSAR began in the early 1960s. However, as long ago as 1816 scientists were making predictions about physical and chemical properties. The first investigations into the correlation of biological activities with physicochemical properties such as molecular weight and aqueous solubility began in 1841, almost 60 years before the important work of Overton and Meyer linking aquatic toxicity to lipid-water partitioning. Throughout the 20th century QSAR progressed, though there were many lean years. In 1962 came the seminal work of Corwin Hansch and co-workers, which stimulated a huge interest in the prediction of biological activities. Initially that interest lay largely within medicinal chemistry and drug design, but in the 1970s and 1980s, with increasing ecotoxicological concerns, QSAR modelling of environmental toxicities began to grow, especially once regulatory authorities became involved. Since then QSAR has continued to expand, with over 1400 publications annually from 2011 onwards.

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Structural Characterization of a Polysaccharide from Gastrodia elata and Its Bioactivity on Gut Microbiota

Molecules ◽

10.3390/molecules26154443 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4443

Author(s):

Jiangyan Huo ◽

Min Lei ◽

Feifei Li ◽

Jinjun Hou ◽

Zijia Zhang ◽

...

Keyword(s):

Molecular Weight ◽

Citric Acid ◽

Gut Microbiota ◽

Structural Characterization ◽

Hot Water ◽

Nmr Analysis ◽

Gastrodia Elata ◽

Hot Water Extraction ◽

Hydroxybenzyl Alcohol

A novel homogeneous polysaccharide named GEP-1 was isolated and purified from Gastrodia elata (G. elata) by hot-water extraction, ethanol precipitation, and membrane separator. GEP-1, which has a molecular weight of 20.1 kDa, contains a polysaccharide framework comprised of only glucose. Methylation and NMR analysis showed that GEP-1 contained 1,3,6-linked-α-Glcp, 1,4-linked-α-Glcp, 1,4-linked-β-Glcp and 1,4,6-linked-α-Glcp. Interestingly, GEP-1 contained citric acid and repeating p-hydroxybenzyl alcohol as one branch. Furthermore, a bioactivity test showed that GEP-1 could significantly promote the growth of Akkermansia muciniphila (A. muciniphila) and Lacticaseibacillus paracasei (L.paracasei) strains. These results implied that GEP-1 might be useful for human by modulating gut microbiota.

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Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

Algal Research ◽

10.1016/j.algal.2019.101710 ◽

2019 ◽

Vol 44 ◽

pp. 101710 ◽

Cited By ~ 5

Author(s):

Abuzer Çelekli ◽

Zina Alajil Alslibi ◽

H.üseyin Bozkurt

Keyword(s):

Physicochemical Properties ◽

Spirulina Platensis ◽

Functional Food

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Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽

10.3390/molecules24061049 ◽

2019 ◽

Vol 24 (6) ◽

pp. 1049 ◽

Cited By ~ 11

Author(s):

Rosalía Rodríguez-Dorado ◽

Clara López-Iglesias ◽

Carlos García-González ◽

Giulia Auriemma ◽

Rita Aquino ◽

...

Keyword(s):

Molecular Weight ◽

Physicochemical Properties ◽

Textural Properties ◽

Supercritical Drying ◽

Processing Parameters ◽

Storage Conditions ◽

Drying Methods ◽

Drying Method ◽

Molecular Weights ◽

Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

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Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

Food Science and Technology International ◽

10.1177/108201320000600302 ◽

2000 ◽

Vol 6 (3) ◽

pp. 197-205 ◽

Cited By ~ 5

Author(s):

T. Jimenez ◽

M.A. Martinez-Anaya

Keyword(s):

Molecular Weight ◽

Ferulic Acid ◽

Synergistic Effects ◽

Extraction Yield ◽

Water Soluble ◽

Sugar Composition ◽

Enzyme Preparations ◽

Processing Enzyme ◽

Enzyme Source

Water soluble pentosans (WSP) from doughs and breads made with different enzyme preparations are characterized according to extraction yield, sugar composition, xylose/arabinose ratio and molecular weight (MW) distribution. Extraction yield was greater for dough than for bread samples, ranging from 0.94 to 1.64%, but bread extracts had a higher purity. Percent of pentoses in purified WSP was greater in pentosanase supplemented samples (28-55%) than in control and amylase containing samples (23-32%). Major sugars were xylose and arabinose, but glucose and mannose also appeared in the extracts. The xylose/arabinose (Xyl/Ara) ratio was 1.3-1.6 and underwent small changes during processing. Enzyme addition caused an increase in Xyl/Ara ratio, attributable to a debranching of arabinoxylans (AX) with higher degree of Ara substitution by arabinofuranosidase. Addition of pentosanases had a significant effect in increasing WSP with MW over 39 000, whereas those of low MW changed only slightly. MW distribution depended on enzyme source, and whereas some enzymes showed activity during fermentation others increased their activity during baking. No synergistic effects were observed in studied variables due to the combination of amylases with pentosanases. Protein in WSP extracts eluted together with ferulic acid suggesting they were linked, but not associated with a determined carbohydrate fraction.

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Development of a new quantitative structure–activity relationship model for predicting Ames mutagenicity of food flavor chemicals using StarDrop™ auto-Modeller™

Genes and Environment ◽

10.1186/s41021-021-00182-6 ◽

2021 ◽

Vol 43 (1) ◽

Author(s):

Toshio Kasamatsu ◽

Airi Kitazawa ◽

Sumie Tajima ◽

Masahiro Kaneko ◽

Kei-ichi Sugiyama ◽

...

Keyword(s):

Molecular Weight ◽

Ames Test ◽

Qsar Model ◽

Quantitative Structure Activity Relationship ◽

Structure Activity Relationship ◽

Activity Relationship ◽

Low Molecular Weight ◽

Quantitative Structure ◽

Industrial Chemicals ◽

Structure Activity

Abstract Background Food flavors are relatively low molecular weight chemicals with unique odor-related functional groups that may also be associated with mutagenicity. These chemicals are often difficult to test for mutagenicity by the Ames test because of their low production and peculiar odor. Therefore, application of the quantitative structure–activity relationship (QSAR) approach is being considered. We used the StarDrop™ Auto-Modeller™ to develop a new QSAR model. Results In the first step, we developed a new robust Ames database of 406 food flavor chemicals consisting of existing Ames flavor chemical data and newly acquired Ames test data. Ames results for some existing flavor chemicals have been revised by expert reviews. We also collected 428 Ames test datasets for industrial chemicals from other databases that are structurally similar to flavor chemicals. A total of 834 chemicals’ Ames test datasets were used to develop the new QSAR models. We repeated the development and verification of prototypes by selecting appropriate modeling methods and descriptors and developed a local QSAR model. A new QSAR model “StarDrop NIHS 834_67” showed excellent performance (sensitivity: 79.5%, specificity: 96.4%, accuracy: 94.6%) for predicting Ames mutagenicity of 406 food flavors and was better than other commercial QSAR tools. Conclusions A local QSAR model, StarDrop NIHS 834_67, was customized to predict the Ames mutagenicity of food flavor chemicals and other low molecular weight chemicals. The model can be used to assess the mutagenicity of food flavors without actual testing.

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Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c03158 ◽

2021 ◽

Vol 69 (37) ◽

pp. 10907-10919

Author(s):

Hao Suo ◽

Mohammad Rezaul Islam Shishir ◽

Jianbo Xiao ◽

Mingfu Wang ◽

Feng Chen ◽

...

Keyword(s):

Metabolic Disease ◽

Molecular Weight ◽

Gut Microbiota ◽

High Molecular Weight ◽

Red Wine ◽

Disease Risk ◽

Metabolic Disease Risk

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Quantitative Structure-Properties Relationship Studies on Physicochemical Properties of Organic Molecules Using CODESSA

Asian Journal of Chemistry ◽

10.14233/ajchem.2013.oh58 ◽

2013 ◽

Vol 25 (10) ◽

pp. 5670-5672 ◽

Cited By ~ 2

Author(s):

Hui Zhang ◽

Jun Li ◽

Chan Kyung Kim

Keyword(s):

Physicochemical Properties ◽

Organic Molecules ◽

Quantitative Structure ◽

Structure Properties

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Effect of Taro Starch, Beet Juice, Probiotic, and/or Psicose on Gut Microbiota in a Type 2 Diabetic Rat Model: A Pilot Study

Journal of Nutrition and Metabolism ◽

10.1155/2021/1825209 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Ingrid S. Surono ◽

Ata Aditya Wardana ◽

Priyo Waspodo ◽

Budi Saksono ◽

Koen Venema

Keyword(s):

Pilot Study ◽

Gut Microbiota ◽

Functional Food ◽

Diabetic Rats ◽

Diabetic Rat ◽

Rrna Gene ◽

Modified Starch ◽

Food Ingredients ◽

Native Starch

Background and Objectives. The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of potential functional food ingredients, alone or in combination, on the gut microbiota composition in diabetic rats in a pilot study of 1 week of feeding. Methods. In a pilot study to modulate the composition of the gut microbiota, (i) native taro starch, (ii) modified taro starch, (iii) beet juice, (iv) psicose, (v) the probiotic L. plantarum IS-10506, (vi) native starch combined with beet juice, (vii) native starch to which beet juice was adsorbed, (viii) modified starch combined with beet juice, and (ix) modified starch to which beet juice was adsorbed were fed to rats in which T2D was induced with streptozotocin (STZ). After one week, the composition of the gut microbiota was evaluated by sequencing the PCR-amplified V3-V4 region of the 16S rRNA gene. Results and Conclusions. The next-generation sequencing showed that 13 microbial taxa of the gut microbiota were significantly different between groups, depending on the treatment. The results of this pilot study will be used to design a 4-week intervention study in STZ-induced T2D rats to determine the best functional food for counteracting T2D, including their effects on satiety hormones. This should ultimately lead to the development of functional foods for prediabetic and diabetic individuals.

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