{Reference Type}: Journal Article

{Author}: Xiao-Long Li；Jing-Jing Xiao；Xue-Qiang Zha；Li-Hua Pan；Muhammad-Naeem Asghar；Jian-Ping Luo

{Year}: 2014

{Title}: Structural identification and sulfated modification of an antiglycation Dendrobium huoshanense polysaccharide

{Tag}: 0

{Star}: 0

{Volume}: 106

{Issue}: 0

{Pages}: 247 - 254

{ISBN/ISSN}: 0144-8617

{Keywords}: Polysaccharide；Dendrobium huoshanense；Sulfation；Antiglycation

{Abstract}:Dendrobium huoshanense, an important food material, has been used to make teas and soups in the folk of China for centuries. In the present study, an antiglycation polysaccharide DHPD2 with molecular weight of 8.09 × 106 Da was extracted from the protocorm-like bodies of D. huoshanense. The backbone of DHPD2 contained (1→5)-linked α-l-Araf, (1→6)-linked α-d-Glcp, (1→6)-linked β-d-Glcp, (1→4)-linked β-d-Glcp, (1→3,6)-linked β-d-Galp and (1→6)-linked β-d-Galp, with the branches of terminal α-d-Xlyp and β-d-Manp. DHPD2 was further modified using chlorosulfonic acid–pyridine method, giving two sulfated derivatives with the substitution degree of 0.475 and 0.940. The appearance of two new characteristic absorption bands at near 1250 and 822 cm−1 in FT-IR spectra revealed the success of sulfation occurred to DHPD2. Moreover, the sulfated derivatives exhibited stronger inhibitory abilities on protein glycation than those of DHPD2. NMR analysis disclosed that the sulfation on C2 and C6 of sugar residues was beneficial to enhance this activity.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Fabio Masotti；Ivano De Noni；Stefano Cattaneo；Milena Brasca；Veronica Rosi；Milda Stuknyte；Stefano Morandi；Luisa Pellegrino

{Year}: 2013

{Title}: Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese

{Tag}: 0

{Star}: 0

{Journal}: 2012 IDF International Symposium on Cheese Ripenin

{Volume}: 33

{Issue}: 2

{Pages}:90 - 96

{ISBN/ISSN}: 0958-6946

{Abstract}:Abstract

During plasmin-catalysed proteolysis of β-casein (β-CN) in cheese, pyroglutamyl-γ3-casein (pγ3-CN), originates from the cyclisation of the N-terminal Glu of γ3-CN (β-CN f108–209). This peptide progressively increased in content during ripening of Grana Padano and Parmigiano-Reggiano Protected Designation of Origin cheeses. A preliminary survey revealed pγ3-CN in both hard and extra-hard cheese varieties; in semi-hard cheeses it was present only in mature samples. To understand the mechanisms of pγ3-CN formation/degradation, in  vitro trials (real cheese, model cheeses and buffered γ3-CN solutions) were performed. Both the effect of cheese pH and the capacity of certain microorganisms to cyclise the N-terminal Glu residue of γ3-CN were studied. The results suggested that pγ3-CN formed spontaneously during cheese ripening, mainly at the acid pH characteristic of hard and extra-hard cheeses; the role of cyclase enzymes was negligible. Differences in pγ3-CN degradation were observed due to the proteolytic activity of bacteria involved in the cheese ripening.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: M A García；J Alonso；M J Melgar

{Year}: 2013

{Title}: Bioconcentration of chromium in edible mushrooms: Influence of environmental and genetic factors

{Tag}: 0

{Star}: 0

{Volume}: 58

{Issue}: 0

{Pages}: 249-254

{ISBN/ISSN}: 0278-6915

{Keywords}: Chromium；Edible mushrooms；Bioconcentration factors；Ecology

{Abstract}:Chromium concentrations were determined in 167 samples of wild edible mushrooms, collected from three different sites (urban, traffic and pastureland areas) in Lugo (NW Spain). The hymenophore (H) and the rest of the fruiting body (RFB) were analysed separately. The analyses were performed using inductively coupled plasma optical emission spectrometry (ICP-OES). The highest mean chromium levels (mg/kg dry weight) of 3.5 and 8.0, 4.5 and 6.2, and 6.2 and 4.3 were found in Lycoperdon utriforme, Coprinus comatus and Agaricus campestris in H and RFB, respectively. The highest concentrations of chromium were observed in terrestrial saprophytic species in relation to mycorrhizal species. With respect to the underlying substrates, chromium concentration was lowest in the pastureland area (24.6 mg/kg dw). All mushroom species were bioexclusors of chromium (BCF < 1) with statistically significant differences (p < 0.001). The consumption of mushrooms harvested from the areas investigated poses no toxicological risk to human health due to chromium.

{Database Provider}: Web of Sciencedirect

{Language}: English