Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.

Alert Name:
Alerting to:
Authentication email will be sent to your email address in 24 hours
Frequency:
Email Message Format:	Plain text Graphical(HTML)

Complete the form below and we will recommend the selected titles to your friends on your behalf. * Indicates a required field.
Your name*:
Your email address*:
Recipient's name*:
Recipient's email address*:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find the page(s) useful.

Your name:
Your email address:
Recipient's name:
Recipient's email address:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find this page useful.

Disclaimer: This message was sent to your friend using the "Send it to a friend" facility on the Sciencepaper Online’ WWW site, http://www.paper.edu.cn/en. The Sciencepaper Online is not responsible for the content of this email, and anything said in this email does not necessarily reflect the Sciencepaper Online's views.


	1. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method
	TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao
	Food Science and Technology 30 October 2023
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.
	TO cite this article:TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method[OL].[30 October 2023] http://en.paper.edu.cn/en_releasepaper/content/4761469


	2. Glutamine Supplementation Protects against Experimental Antibiotic-associated Diarrhea
	Mao Jinyan,Li Haitao
	Food Science and Technology 05 March 2019
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Diarrhea is a major adverse effect of antibiotic use; however, no known medical regimen is available yet. Glutamine has a pivotal role in intestinal homeostasis, but its implication in antibiotic-associated diarrhea (AAD) remains unclear. Herein we explored the potential of glutamine supplementation in AAD management by using a preclinical mouse model. Data clearly showed that upon clindamycin exposure glutamine store was depleted in colonic mucosa, whereas glutamine supplementation improved several symptoms of experimental AAD. Mechanistically, clindamycin treatment substantially confounded gut microbiota especially in butyrate-producing strains, thereby leads to fecal butyrate deficiency, and in turn increases the body\'s demand for glutamine. Protective effect of glutamine supplementation on AAD may, at least in part, be explained by restoring the intestinal mucosal barrier and facilitating antimicrobial host defense. Taken together, our findings in this study provided a valuable rationale for guiding the clinical uses of glutamine in AAD management.
	TO cite this article:Mao Jinyan,Li Haitao. Glutamine Supplementation Protects against Experimental Antibiotic-associated Diarrhea[OL].[ 5 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747583

Saved Papers

Saved Papers


	3. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone
	ZHU Jianwei,HUA Yufei,KONG Xiangzhen,LI Xingfei,ZHANG Caimeng,CHENG Yeming
	Food Science and Technology 02 March 2019
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:A 10mm hydrocyclone as a separation method replaced the static settling method to separate the slurry mainly containing 8% water-insoluble substance (starch was the main ingredient) and 3% water-soluble substance (protein was the main ingredient) obtained soaking and grinding dried peas at pH 9. The single-stage hydrocyclone device was capable of enrich protein and starch in different outlet. The overflow separation efficiency of soluble substance can reach 78.31-73.92% and the underflow separation efficiency of insoluble substance can reach 58.71-68.72% at the spilt ratio 0.25-0.32 and above 0.4MPa inletflow pressure. The separation efficiency is improved by increasing the series of cyclone. The overflow and underflow separated again and reflux setting Improved product recovery. Using the three-stage hydrocyclone device, the purity of the final overflow protein product was up to 85% obtained by acid precipitation at pH 4.5 and centrifugation at 7000×g 10min. The protein recovery rate can reach 93%. The starch purity could reach more than 95%.
	TO cite this article:ZHU Jianwei,HUA Yufei,KONG Xiangzhen, et al. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone[OL].[ 2 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747525


	4. Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology
	Lv Jun,Zhang Bobo,Xu Gangrong,Cheung ChiKeung Peter
	Food Science and Technology 22 February 2017
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Natural yellow pigments produced by submerged fermentation of Monascus purpureus have potential economic value and application in the food industry. In the present study, the relationships among fermentation conditions (in terms of pH and shaking/agitation speed), mycelial morphology and the production of Monascus yellow pigments were investigated in both shake-flask and scale-up bioreactor experiments. In the shake-flask fermentation, the highest yield of the Monascus yellow pigments was obtained at pH 5.0 and a shaking speed of 180 rpm. Microscopic images revealed that these results were associated with the formation of freely dispersed small mycelial pellets with shorter, thicker and multi-branched hyphae. Further investigation indicated that the hyphal diameter was highly correlated with the biosynthesis of the Monascus yellow pigments. In a scaled-up fermentation experiment, the yield of the yellow pigments (401 U/mL) was obtained in a 200-L bioreactor, which is the highest yield to the best of our knowledge. The present findings can advance our knowledge on the conditions used for enhancing the production of Monascus yellow pigments in submerged fermentation and facilitate large-scale production of these natural pigments.
	TO cite this article:Lv Jun,Zhang Bobo,Xu Gangrong, et al. Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology[OL].[22 February 2017] http://en.paper.edu.cn/en_releasepaper/content/4719755


	5. Identification and characterization of diacylglycerol acyltransferase in oleaginous yeast Rhodosporidium toruloides
	Zhen Wang,Huaiyuan Zhang,Yuanda Song
	Food Science and Technology 18 March 2016
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Diacylglycerol acyltransferase (DGAT), which catalyzes TAG formation from DAG and acyl-CoA, has been considered to play a vital role in TAG accumulation in oleaginous microorganisms. The genome of oleaginous yeast Rhodosporidium toruloides contains two putative DGAT genes, RtDGATa and RtDGATb, which shared little conserved amino acid coding sequence with each other. Phylogeny tree analysis showed that RtDGATa belonged to DGAT1 family and RtDGATb belonged to DGAT2 family. For functional identification of the DGATs, RtDGATa and RtDGATb were individually expressed in Saccharomyces cerevisiae TAG-deficient quadruple mutant (H1246). RtDGATa had obvious preference for monounsaturated fatty acids, however the expression of RtDGATa did not alter the TAG content in S. cerevisiae H1246, and it had non-involvement in TAG accumulation according to its mRNA expression level in R. toruloides. The expression of RtDGATb could completely resume TAG biosynthesis in S. cerevisiae H1246. Substrate preference experiments revealed that RtDGATb preferred unsaturated fatty acids over saturated fatty acids, but not C18:3. Only the expression pattern of RtDGATb was related to the process of fatty acid biosynthesis, suggesting that RtDGATb plays an important role in lipid accumulation in R. toruloides.
	TO cite this article:Zhen Wang,Huaiyuan Zhang,Yuanda Song. Identification and characterization of diacylglycerol acyltransferase in oleaginous yeast Rhodosporidium toruloides[OL].[18 March 2016] http://en.paper.edu.cn/en_releasepaper/content/4681339


	6. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage
	LAWRENCE Muganga,LIU Xiaoming,HONG Qing,JAMIL Serwanja,Jacob Ojobi Omedi,CHEN Wei
	Food Science and Technology 13 March 2015
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Addition of prebiotics to yoghurt has been shown to enhance quality characteristics of yoghurt and improve probiotic viability during storage. In the current study we evaluated the ability of probiotic strains Lactobacillus acidophilus (CCFM6), L. plantarum (CCFM47) in co-culture with Streptococcus thermophilus (CCFM218) in the production of set yoghurt supplemented with SBOs in comparison with conventional starter cultures CCFM218 and L. delbrueckii subsp. bulgaricus (CCFM4). Our results indicate that yoghurt fermented by probiotic strains CCFM6 and CCFM47 had better quality characteristics such firmness, viscosity and less acidity during storage at 4oC for 21 days than the control. SBOs significantly (p<0.05) improved probiotic viability during fermentation but it affected product textural quality by producing a weaker gel. Our results also indicate that probiotic strains CCFM6 and CCFM47 could be used in the production of synbiotic set yoghurt in co-culture with S. thermophilus.
	TO cite this article:LAWRENCE Muganga,LIU Xiaoming,HONG Qing, et al. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage[OL].[13 March 2015] http://en.paper.edu.cn/en_releasepaper/content/4634009


	7. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase
	Xiaoyun Huang,Haiqin Chen,Guangfei Hao,Kai Du,Danhui Hao,Yuanda Song,Zhennan Gu,Hao Zhang,Wei Chen,Yong Q. Chen
	Food Science and Technology 18 March 2014
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:ω3 fatty acid desaturase is the key enzyme responsible for ω-3 polyunsaturated fatty acids (PUFAs) formation. In oleaginous fungus Mortierella alpina, about 50% of total fatty acids are arachidonic acid (AA), whereas ω-3 PUFAs level is very low. In order to enhance the eicosapentaenoic acid (EPA) production, ω3 fatty acid desaturase gene (FADS15) from M. alpina ATCC32222 was cloned and homologously overexpressed, using the Agrobacterium tumefaciens-mediated transformation. Compared to the wild-type M. alpina, the FADS15 overexpressing strains MA-ω3Des-1, MA-ω3Des-2, MA-ω3Des-3 had 6.35-, 5.33- and 6.27-fold increase in EPA yield, respectively. These FADS15 overexpressing clones may be useful to future industrial production of EPA.
	TO cite this article:Xiaoyun Huang,Haiqin Chen,Guangfei Hao, et al. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590491


	8. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC)
	GAO Xiaomeng,DONG Ping,XUE Changhu,XU Jie,WANG Yuming
	Food Science and Technology 23 December 2013
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:To fast and effectively analyze the sugar chain of triterpene glycosides from sea cucumber, a method was developed using a reverse-phase high-performance liquid chromatography (HPLC) with 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization. An optimized chromatographic condition was established in the present study. The calibration curves of monosaccharides (D-glucose, D-3-O-methylgucose, D-xylose and D-quinovose) were linear within the range of 0.05 - 1 mmol/L (R2 > 0.996). The detection limits of these four monosaccharides were below 5 pmol. Monosaccharides of holothurin A and holothurin B were analyzed by this method. The result showed it was simple, rapid, stable, and less sample consumed than previous methods.
	TO cite this article:GAO Xiaomeng,DONG Ping,XUE Changhu, et al. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC)[OL].[23 December 2013] http://en.paper.edu.cn/en_releasepaper/content/4577661


	9. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology
	MA Xiaojuan,GAO Jinyan,TONG Ping,YANG Hui,ZU Qinqin,CHEN Hongbing
	Food Science and Technology 12 September 2013
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology. Single factor tests were conducted to determine the main influential factors and the better ranges of parameters for response surface. We designed one model for optimization to reduce antigenicity of ovalbumin after glycation, and another model to increase its antigenicity. Nevertheless, model for optimization to reduce the antigenicity could not be used to navigate the response surface methodology. Model to increase antigenicity of ovalbumin showed that the optimal condition was achieved at 60℃, pH 6.87 and ovalbumin concentration of 0.11 mg/ml. Under these reaction parameters the antigenicity of ovalbumin was determined to be 124.037% that of the untreated ovalbumin. Verification experiment showed the antigenicity to be 121.746%, and no significant (p > 0.05) difference was noted compared to the theoretical predicted value. Temperature had the greatest effect on the antigenicity of ovalbumin, while pH and ovalbumin concentration influenced ovalbumin antigenicity to a lesser extent. Well-controlled Maillard reaction between ovalbumin and glucose is an efficient approach to reduce antigencity of ovalbumin, and the antigenicity could also be increased for different usage purposes.
	TO cite this article:MA Xiaojuan,GAO Jinyan,TONG Ping, et al. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology[OL].[12 September 2013] http://en.paper.edu.cn/en_releasepaper/content/4559763


	10. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model
	Zhu Xuemei,Zhang Bing,Luo Ting,Hu Jiangning,Li Hongyan,Deng Zeyuan
	Food Science and Technology 31 July 2013
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Ginsenoside compound K (CK) is a bioactive compound with poor oral bioavailability due to its high hydrophilic polarity. In contrast, its novel lipophilic ester prodrugs, the butyl and octyl ester of CK (CK-B and CK-O), have excellent oral potency. The aim of this study was to examine the transport mechanisms of CK and its lipophilic ester prodrugs (CK-B and CK-O) using human Caco-2 cells. Results showed that CK had a low permeability coefficient (8.65±0.17×10-7 cm/s) for AP to BL transport over 10-50 μM, while the transport rate for AP to BL flux of CK-B (29.70±1.45×10-7 cm/s) and CK-O (28.39±1.72×10-7 cm/s) were significantly greater than that of CK. Furthermore, the major transport mechanism of CK was passive transcellular diffusion with active efflux mediated by P-gp involved, whereas CK-B and CK-O were not the substrate of efflux pump. These results suggested that improving the lipophilic of CK by acylation can increases the transport across Caco-2 cells significantly.
	TO cite this article:Zhu Xuemei,Zhang Bing,Luo Ting, et al. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model[OL].[31 July 2013] http://en.paper.edu.cn/en_releasepaper/content/4551903

	Check out RSS, or use RSS reader to subscribe this item