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Exopolysaccharide Production from Marine Bacteria and Its Applications
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Prashakha J. Shukla, Shivang B. Vhora, Ankita G. Murnal, Unnati B. Yagnik, Maheshwari Patadiya
The cell wall polysaccharides of aquatic, terrestrial plants and seaweeds are made up of hemicellulose. It contains D-glucose, D-xylose, L-arabinose, D-glucuronic acid, D-mannose, D-galactose, D-galacturonic acid, L-fucose, 4-O-methyl, L-rhamnose and O-methylated neutral sugars. Moreover, arabinoxylans, chitin, cellulose and pectins are also included.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Hemicellulose differs from cellulose in that it is smaller in size, and contains a mixture of hexose and pentose sugars, often in highly branched chains (7, 19). Hemicellulose contains mostly xylose and glucose, as well as some other sugars such as galactose, mannose, and arabinose. In contrast, cellulose is only constituted of glucose (7, 19). Hemicellulose is an insoluble dietary fiber as cellulose.
Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
This is because some cellulose components, particularly hemicellulose, are not soluble in acidic environments and thus will take much longer to break down. Conversely, cooking vegetables in an alkaline liquid decreases their micronutrient content, creates a soft, mushy texture, and imparts bitter flavors. In general, adding acids or baking soda or using hard water as the cooking liquid should be avoided.
Characterization of fructooligosaccharide metabolism and fructooligosaccharide-degrading enzymes in human commensal butyrate producers
Published in Gut Microbes, 2021
Hiroki Tanno, Tadashi Fujii, Katsuaki Hirano, Shintaro Maeno, Takashi Tonozuka, Mitsuo Sakamoto, Moriya Ohkuma, Takumi Tochio, Akihito Endo
Roseburia intestinalis and R. inulinivorans in group A metabolized all oligosaccharides tested. These strains possess GH32, GH36, and GH8 proteins, which may be involved in the metabolism of FOSs, raffinose, and XOSs, respectively, except that R. inulinivorans lacks GH8 proteins. The reason for this discrepancy is unclear, but GH30 protein, which is a unique protein in the strain, may function in the degradation of XOS, as described for other microbes.45,46Roseburia intestinalis and R. inulinivorans possess a single GH32 enzyme. The enzymes shared similar degradation activities to FOSs, but they were located in different clusters in the phylogenetic tree (Figure 5). GH32 enzyme in R. inulinivorans is the most well examined GH32 enzyme in gut butyrate-producing bacteria, and was previously characterized to degrade sucrose, kestose, and nystose.27 The enzyme also degrades inulin and is strongly induced in its presence.27Roseburia intestinalis has the best repertoire of GH proteins and possesses 124 GH proteins. Proteins assigned to GH35, GH38, GH74, GH95, GH125, and GH148 are unique to the strain. This organism has been linked to the degradation of several non-digestible carbohydrates, including β-mannan, xylan, and dietary plant polysaccharides.47–49 This species also plays a role in the deacetylation of hemicellulose, which leads to efficient utilization of dietary fiber by gut microbiota.50 These may be an advantage in the organism to survive in the complex and competitive gut microbiota.
New drugs in early-stage clinical trials for allergic rhinitis
Published in Expert Opinion on Investigational Drugs, 2019
Enrico Heffler, Luisa Brussino, Stefano Del Giacco, Giovanni Paoletti, Paola Lucia Minciullo, Gilda Varricchi, Guy Scadding, Luca Malvezzi, Armando De Virgilio, Giuseppe Spriano, Francesca Puggioni, Monica Fornero, Giovanni Rolla, Giorgio Walter Canonica
Another novel therapeutic strategy is a medical device containing xyloglucan, a natural hemicellulose extracted from the seeds of the tamarind tree (Tamarindus indica). In 2017, De Servi et al. have designed an in vitro study [15] to assess the barrier-preserving properties of xyloglucan spray in the airway tissue model MucilAir (organotypic 3D airway tissue model: pseudostratified cell layer containing mucus-secreting goblet cells and ciliated columnar cells) using Trans-Epithelial Electrical Resistance (TEER), which is related also to tight junction stability, and Lucifer Yellow assay, which is related to the permeability of intercellular tight junctions of epithelial cells. Upon exposure to xyloglucan, TEER values increased in the actively treated model, while with saline solution, TEER values decreased. Moreover, xyloglucan did not alter cell permeability of MucilAir cells, thus reflecting the integrity of the mucosal barrier. In the presence of pro-inflammatory compounds (Tumor necrosis factor alpha - TNF-α - and lipopolysaccharide - LPS), cell permeability in the negative control (saline solution) increased, while cells treated with xyloglucan maintained low permeability levels (comparable to the values observed before the pro-inflammatory cytokine exposure) [15]. Moreover, they compared the effect of xyloglucan with budesonide nasal spray obtaining similar results in favor of xyloglucan. These results confirm that xyloglucan spray is able to create a protective barrier on nasal cells, avoiding the contact of triggering factors with the nasal mucosal layer and preventing the activation of epithelial cells.
Health effects, sources, utilization and safety of tannins: a critical review
Published in Toxin Reviews, 2021
Kartik Sharma, Vikas Kumar, Jaspreet Kaur, Beenu Tanwar, Ankit Goyal, Rakesh Sharma, Yogesh Gat, Ashwani Kumar
Fruits such as berries (strawberries, raspberries, blackberry, blueberries, etc.) contain significant amount of tannins, however, other fruits such as majuphal (Quercus infectoria), babul (Acacia arabica), amla (Emblica officinalis), red supari (Areca catechu), munakka (Vitis vinifera), dates (Phoenix sylvestris), raisins (Vitis vinifera), pomegranate, peach, plum, grapes, apple juice, apricots, peaches, bananas, persimmons, etc. also contain tannins in ample amount (Kumari and Jain 2015). Moreover, tannin is the major component after cellulose, lignin and hemicellulose in most of the vegetables (Samanta et al.2004).