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Sulfated polysaccharide from Hizikia fusiforme selectively utilized by Bacteroides caccae and regulates its metabolite profile during in vitro fermentation

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Food Bioscience 2025年

作者： Zhengqi Liu Menghui Wang Jinjin Li Zhe Zhao Zonghan Wang Yuanyuan Hu Xiaoming Guo Qingbin Guo Beiwei Zhu Shenzhen Key Laboratory of Food Nutrition and Health College of Chemistry and Environmental Engineering Institute for Innovative Development of Food Industry Shenzhen University Shenzhen 518060 P. R. China National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China

Hizikia fusiforme polysaccharide (HFP) is a natural sulfated polysaccharide derived from brown algae that modulates gut microbiota to confer health benefits. However, the key bacteria targeted by HFP for utilization in the gut microbiota remain unclear. In the present study, HFP showed high resistance against in vitro digestion in the upper gastrointestinal tract but was fermentable by in vitro gut microbiota (human feces), as evidenced by reduced HFP content and decreased sulfate group content after fermentation. Seven Bacteroides strains were then screened for their HFP -utilizing ability as a single strain. Among them, Bacteroides caccae was highly effective in degrading HFP. Unlike the human fecal microbiota, the sulfate group content of HFP was not significantly reduced by B. caccae . It is worth noting that fermentation by B. caccae reduced the uronic acid content in HFP. A similar phenomenon was not observed when HFP was fermented by human fecal microbiota, indicating that B. caccae was one of the participants in the utilization of HFP in the human gut. In addition, HFP significantly influenced the metabolic profile of B. caccae , facilitating the accumulation of a diverse array of metabolites, with lipids-like molecules and organic acids being predominant. To the best of our knowledge, this is the first report of B. caccae-degrading polysaccharides from Hizikia fusiforme , laying the foundation for further research and enhancing our understanding of HFP's interactions with human gut commensal bacteria.

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Scytosiphon lomentaria fucoidan alleviates alcohol-induced liver injury in mice via the modulation of gut microbiota and bile acid-FXR/AMPK and NF-κB pathways

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Food Science and Human Wellness 2024年

作者： Yiyun Sun Qiuyue Men Xiaomeng Ren Xiaoming Guo Shuang Song Chunqing Ai School of Food Science and Technology， National Engineering Research Center of Seafood， Dalian Polytechnic University Shenzhen Key Laboratory of Food Nutrition and Health， Institute for Advanced Study， Shenzhen University National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application， Dalian Polytechnic University

Alcohol intake is associated with increased mortality worldwide， particularly liver diseases， making it imperative to explore innovative strategies for managing alcohol-related liver disease. In this study， the efficacy of Scytosiphon lomentaria fucoidan (SLF) in alleviating alcohol-induced liver injury was evaluated in a mouse model. It showed that SLF increased body weight and colon length， while reducing liver index， serum lipid， alanine aminotransferase， and aspartate aminotransferase in alcohol-treated mice. SLF inhibited inflammatory response in the liver by reducing inflammatory infiltration and the levels of pro-inflammatory cytokines. It can be associated with the alleviation of oxidative stress and the inhibition of the nuclear factor-κB pathway. SLF modulated alcohol-induced dysbiosis of gut microbiota， including a reduction in Bacteroidetes and Proteobacteria， and improved metabolites profile， primarily affecting short chain fatty acids and amino acids metabolism. In addition， SLF reduced the level of total bile acids， regulated the profile of bile acids， and increased the levels of farnesoid X receptor (FXR) and AMP-activated protein kinase (AMPK)， suggesting that SLF can alleviate alcohol-induced liver injury by regulating bile acid-FXR/AMPK pathway. This study suggests that SLF holds the potential to alleviate the adverse effect of alcohol on the liver via the gut-liver axis.

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Oligosaccharides from: Gracilaria lemaneiformis better attenuated high fat diet-induced metabolic syndrome by promoting the Bacteroidales proliferation

Oligosaccharides from: Gracilaria lemaneiformis better atten...

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作者： Xu, Yuxin Ai, Chunqing Jiang, Pingrui Sun, Xiaona Liu, Yili Jiang, Guoping Song, Shuang School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian116034 China Natl. and Loc. Jt. Eng. Laboratory for Marine Bioactive Polysaccharide Development and Application Dalian Polytechnic University Dalian116034 China

polysaccharides from Gracilaria lemaneiformis (GLPs) were shown to reduce high fat diet (HFD)-induced metabolic syndrome (MS), but its high molecular weight (MW) causes lots of barriers to its application in foods as a functional ingredient. In this study, oligosaccharides derived from GLPs (D-GLPs) were prepared, and its effect on HFD-induced MS and inflammation was evaluated in mice. It revealed that D-GLPs reduced fat accumulation, lipid disorders and inflammation in HFD-fed mice accompanied by an improvement of the gut microbiota. D-GLPs reversed HFD-induced gut microbiota dysbiosis characterized by the increased ratio of Bacteroidetes to Firmicutes and the abundance of the Bacteroidales. Spearman correlation analysis showed that some members of the Bacteroidales were positively correlated with reduced fat accumulation, inflammation and lipid disorders. Compared to GLPs, D-GLPs had a better inhibition effect on MS-related parameters, which may be attributed to higher abundance of some Bacteroidales members owing to their prioritization strategy to D-GLPs. The anti-obesity effect was transmissible through fecal transfer from D-GLPs-fed mice to HFD-fed mice, implying that the effect was associated with the gut microbiota. It indicated that D-GLPs can be used as a potential prebiotic agent to MS therapy. © The Royal Society of Chemistry 2020.

关键词： Oligosaccharides

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Acidic polysaccharide glycomics of Atrina pectinata

Acidic polysaccharide glycomics of Atrina pectinata

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中国化学会·2016全国多糖研讨会

作者： Shuang Song Jiaojiao Lu Haiman Liu Chunqing Ai Jinfeng Huang Beiwei Zhu School of Food Science and Technology National Engineering Research Center of SeafoodNational & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and ApplicationDalian Polytechnic University

Acidic polysaccharides including glycosaminoglycans(GAGs)and non-GAGs containing uronic acid may be involved in biological *** study developed a glycomics method to analyze acidic polysaccharides by detecting the disaccharides from acid hydrolysates using HPLC-MS/MS upon l-phenyl-3-methyl-5-pyrazolone(PMP)*** method was applied to characterize acidic polysaccharides

关键词： Acidic polysaccharide glycomics of Atrina pectinata

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Targeted hydrolysis of α-lactalbumin to reduce allergenicity based on the synergistic effect of pepsin and papain

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International Journal of Biological Macromolecules 2025年第Pt 4期311卷 144016页

作者： Zhao, Qing Mu, Guangqing Zheng, Yijia Du, Wenjiao Zhao, Anqi Sun, Qi Sun, Peng Wu, Xiaomeng Kong, Fanhua School of Food Science and Technology Dalian Polytechnic University Liaoning Dalian116034 China Dalian Key Laboratory of Functional Probiotics School of Food Science and Technology Dalian Polytechnic University Dalian116034 China SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing National & Local Joint Engineering School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Laboratory for Marine Bioactive Polysaccharide Development and Application Liaoning Key Laboratory of Food Nutrition and Health School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Department of Agricultural Food and Nutritional Science University of Alberta EdmontonABT6G 2P5 Canada

Enzymolysis can effectively reduce the allergenicity of α-lactalbumin (ALA). Herein, complex enzymes targeted enzymolysis technology was developed to reduce the allergenicity of ALA, and the allergenicity of hydrolysates (WM) were investigated from multiple perspectives. The results showed that compared with the single enzyme hydrolysates, the degree of hydrolysis and antigen reduction rate of WM were increased by 5.57 % and 25.31 %, and linear allergenic epitopes were further eliminated. The spatial conformation of WM was disrupted, manifested by decreasing in α-helix content and surface hydrophobicity. In addition, WM could alleviate allergic symptoms in mice, reduced the binding ability with IgE and IgG1 and the release of mast cells degranulation, maintained the balance of Th1/Th2 cells and intestinal barrier function. Spearman's correlation analysis further revealed the correlation between the relative abundance of marker genus and allergy related indicators. This study will provide theoretical basis for the development of low allergenic dairy-based materials. © 2025 Elsevier B.V.

关键词： Allergens

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Structural Analysis and Bioavailability Study of Low-Molecular-Weight Chondroitin Sulfate-Iron Complexes Prepared by Photocatalysis-Fenton Reaction

SSRN

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SSRN 2024年

作者： Du, Qianqian Song, Haoran Yan, Chunhong Ai, Chunqing Wu, Sitong Song, Shuang School of Food Science and Technology National Engineering Research Center of Seafood Liaoning Key Laboratory of Food Nutrition and Health Dalian Polytechnic University Dalian116034 China SKL of Marine Food Processing & Safety Control National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application Dalian Polytechnic University Dalian116034 China

Increasing studies focus on depolymerization of chondroitin sulfate (CS) to enhance its biological activities. In the present study, the low-molecular-weight chondroitin sulfate (LMWCS)-iron complexes were obtained by photocatalysis-Fenton reaction. After degradation at the optimal condition of 0.25% (w/v) TiO2, 10 mM FeSO4, and 400 mM H2O2 for 0, 15, and 60 minutes, the average relative molecular weights of CS were reduced to 4.77, 2.47, and 1.21 kDa, respectively. Electron paramagnetic resonance and free radical capture test identified •OH, •O2-, and h+ in the photocatalysis-Fenton system, among which h+ was the major contributor for CS degradation. The structure of degradation products was characterized by FT-IR, NMR, etc. Results indicated that CS chelated iron by carboxyl and sulfate groups, leading to changes in conformation and microtopography. Then 10 oligosaccharides were identified in the degradation products using HPLC-MSn and the depolymerization mechanism was proposed. Furthermore, iron release was observed in simulated gastrointestinal digestion of LMWCS-iron complexes. Notably, the everted gut sac experiment demonstrated that LMWCS-iron complex possessed 3.75 times higher iron absorption than FeSO4 and 12.60 times higher CS absorption than original CS. These results indicate that LMWCS-iron complexes prepared by photocatalysis-Fenton reaction could greatly enhance intestinal absorption of both CS and iron. © 2024, The Authors. All rights reserved.

关键词： Iron compounds

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The Combined Effect of Konjac Glucomannan and Ultrasound Treatment on the Interaction of Surimi and Gluten Protein

SSRN

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SSRN 2024年

作者： Cao, Geng Yang, Zuoqian Li, Xiangzheng He, Xiaoyang Song, Shuang Wen, Chengrong National Engineering Research Center for Seafood State Key Laboratory of Marine Food Processing and Safety Control Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian116034 China School of Information Science and Engineering Dalian Polytechnic University Dalian116034 China

Gluten, surimi and mixted protein were analyzed for changes in protein structure after treatment with konjac glucomannan (KGM), ultrasound (U) and konjac glucomannan-ultrasound (UKGM). In this study, molecular weight, fluorescence intensity, intermolecular force, disulfide bond, microstructure, SDS-soluble protein and free amino acid content were investigated. All treatments increased, Imax, SH and free amino groups of gluten, while decreasing SS bonds. KGM and U treatment decreased the SDS-soluble protein, SH groups and Imax of surimi protein while increasing SS bonds. However, the effect of UKGM treatment was the opposite. For the mixed proteins, all treatments were found to decrease the Imax and SH groups, while increasing the SS group. KGM and UKGM treatments increased protein with ionic and hydrogen bond contents, while U treatment increased hydrophobic bonds. Consequently, UKGM treatment was able to improve the interaction of surimi and gluten and resulted in higher structural properties of the mixed protein. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Corrigendum to "Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles" [Ultrason. Sonochem. 94 (2023) 106322]

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Ultrasonics sonochemistry 2024年 107卷 106921页

作者： Geng Cao Xueting Chen Bingbing Hu Zuoqian Yang Man Wang Shuang Song Lei Wang Chengrong Wen Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. School of Chemistry and Food Science Yulin Normal University Yulin 573000 China. Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. Electronic address: wencr2014@***.

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Corrigendum to "Effect of konjac glucomannan with different viscosity on the quality of surimi wheat dough and noodles" [Int. J. Biol. Macromol. 221 (2022) 1228-1237]

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International journal of biological macromolecules 2024年第PT 1期271卷 132607页

作者： Geng Cao Xueting Chen Nan Wang Jie Tian Shuang Song Xinyu Wu Lei Wang Chengrong Wen Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. School of Chemistry and Food Science Yulin Normal University Yulin 573000 China. Collaborative Innovation Center of Seafood Deep Processing National Engineering Research Center of Seafood National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. Electronic address: wencr2014@***.

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