Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea
Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, a...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2024-12, Vol.461, p.140934, Article 140934 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | 140934 |
| container_title | Food chemistry |
| container_volume | 461 |
| creator | Tan, Zhengwei Yu, Pinglian Zhu, Haoyan Gao, Jiaobei Han, Ning Yang, Chengcheng Shen, Zhuo Gao, Chang Yang, Xingbin |
| description | Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p |
| doi_str_mv | 10.1016/j.foodchem.2024.140934 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3099139853</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814624025846</els_id><sourcerecordid>3099139853</sourcerecordid><originalsourceid>FETCH-LOGICAL-c245t-a94f6ecafa64a7de08c20b2564d1a0c2e376980d28fe5d9702c78542a4de97c43</originalsourceid><addsrcrecordid>eNqFUc1uFSEUJsbGXquv0LB04Vz5m2HYaa6tmjTpRteEC4eU6zBcgTH2dfqkZbytWxfkcDjfTzgfQpeUbCmhw4fD1qfk7B3ELSNMbKkgiosXaENHyTtJJHuJNoSTsRupGM7R61IOhBBG6PgKnXNFleSMbdDD5-A9ZJhrMBO2dyYbWyGHUoMtOHm8WgS7zlI8phJqSPN73Cixccza4QjV7NMUKhRsZtdOe_4TXKsYmrqtf5WOabovxq4ewTWozyniqyWnGpaId6unqe22Slwv3T4H-xNXMG_QmTdTgbdP9QL9uL76vvva3dx--bb7dNNZJvraGSX8ANZ4MwgjHZDRMrJn_SAcNcQy4HJQI3Fs9NA7JQmzcuwFM8KBklbwC_TupHvM6dcCpeoYioVpMjOkpWhOlKJcjT1v0OEEtTmVksHrYw7R5HtNiV7z0Qf9nI9e89GnfBrx8slj2Udw_2jPgTTAxxMA2k9_B8i62ACzBRdyW6R2KfzP4xGvoqmL</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3099139853</pqid></control><display><type>article</type><title>Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Tan, Zhengwei ; Yu, Pinglian ; Zhu, Haoyan ; Gao, Jiaobei ; Han, Ning ; Yang, Chengcheng ; Shen, Zhuo ; Gao, Chang ; Yang, Xingbin</creator><creatorcontrib>Tan, Zhengwei ; Yu, Pinglian ; Zhu, Haoyan ; Gao, Jiaobei ; Han, Ning ; Yang, Chengcheng ; Shen, Zhuo ; Gao, Chang ; Yang, Xingbin</creatorcontrib><description>Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p < 0.05), contributing to the superior antioxidant activity observed in FTPs. Additionally, FTPs had better water solubility and thermal stability than ECPs. Interestingly, in vitro digestive simulation revealed that FTPs and ECPs resist digestion in the stomach and small intestine. Excitingly, utilizing in vitro fermentation with feces from healthy individuals and type 2 diabetes mellitus (T2DM) patients demonstrated that FTPs and ECPs promote the production of SCFAs. Still, FTPs resulted in greater SCFAs contents than ECPs (p < 0.05). Moreover, FTPs and ECPs fermentation by T2DM patients' fecal microbiota affected different metabolomic pathways. Our findings suggested that FTPs holds great promise for application in functional foods.
[Display omitted]
•FTPs had higher uronic acids, proteins, and polyphenols levels than ECPs.•FTPs had better stability and superior antioxidant activity than ECPs.•FTPs and ECPs resisted digestion in the stomach and small intestine.•FTPs and ECPs acted as probiotics by promoting the production of metabolites.•FTPs helds greater promise for application in functional foods than ECPs.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.140934</identifier><identifier>PMID: 39197322</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Eurotium Cristatum ; Fu brick tea ; Metabolites ; Physicochemical properties ; Polysaccharides</subject><ispartof>Food chemistry, 2024-12, Vol.461, p.140934, Article 140934</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c245t-a94f6ecafa64a7de08c20b2564d1a0c2e376980d28fe5d9702c78542a4de97c43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.140934$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39197322$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tan, Zhengwei</creatorcontrib><creatorcontrib>Yu, Pinglian</creatorcontrib><creatorcontrib>Zhu, Haoyan</creatorcontrib><creatorcontrib>Gao, Jiaobei</creatorcontrib><creatorcontrib>Han, Ning</creatorcontrib><creatorcontrib>Yang, Chengcheng</creatorcontrib><creatorcontrib>Shen, Zhuo</creatorcontrib><creatorcontrib>Gao, Chang</creatorcontrib><creatorcontrib>Yang, Xingbin</creatorcontrib><title>Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p < 0.05), contributing to the superior antioxidant activity observed in FTPs. Additionally, FTPs had better water solubility and thermal stability than ECPs. Interestingly, in vitro digestive simulation revealed that FTPs and ECPs resist digestion in the stomach and small intestine. Excitingly, utilizing in vitro fermentation with feces from healthy individuals and type 2 diabetes mellitus (T2DM) patients demonstrated that FTPs and ECPs promote the production of SCFAs. Still, FTPs resulted in greater SCFAs contents than ECPs (p < 0.05). Moreover, FTPs and ECPs fermentation by T2DM patients' fecal microbiota affected different metabolomic pathways. Our findings suggested that FTPs holds great promise for application in functional foods.
[Display omitted]
•FTPs had higher uronic acids, proteins, and polyphenols levels than ECPs.•FTPs had better stability and superior antioxidant activity than ECPs.•FTPs and ECPs resisted digestion in the stomach and small intestine.•FTPs and ECPs acted as probiotics by promoting the production of metabolites.•FTPs helds greater promise for application in functional foods than ECPs.</description><subject>Eurotium Cristatum</subject><subject>Fu brick tea</subject><subject>Metabolites</subject><subject>Physicochemical properties</subject><subject>Polysaccharides</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFUc1uFSEUJsbGXquv0LB04Vz5m2HYaa6tmjTpRteEC4eU6zBcgTH2dfqkZbytWxfkcDjfTzgfQpeUbCmhw4fD1qfk7B3ELSNMbKkgiosXaENHyTtJJHuJNoSTsRupGM7R61IOhBBG6PgKnXNFleSMbdDD5-A9ZJhrMBO2dyYbWyGHUoMtOHm8WgS7zlI8phJqSPN73Cixccza4QjV7NMUKhRsZtdOe_4TXKsYmrqtf5WOabovxq4ewTWozyniqyWnGpaId6unqe22Slwv3T4H-xNXMG_QmTdTgbdP9QL9uL76vvva3dx--bb7dNNZJvraGSX8ANZ4MwgjHZDRMrJn_SAcNcQy4HJQI3Fs9NA7JQmzcuwFM8KBklbwC_TupHvM6dcCpeoYioVpMjOkpWhOlKJcjT1v0OEEtTmVksHrYw7R5HtNiV7z0Qf9nI9e89GnfBrx8slj2Udw_2jPgTTAxxMA2k9_B8i62ACzBRdyW6R2KfzP4xGvoqmL</recordid><startdate>20241215</startdate><enddate>20241215</enddate><creator>Tan, Zhengwei</creator><creator>Yu, Pinglian</creator><creator>Zhu, Haoyan</creator><creator>Gao, Jiaobei</creator><creator>Han, Ning</creator><creator>Yang, Chengcheng</creator><creator>Shen, Zhuo</creator><creator>Gao, Chang</creator><creator>Yang, Xingbin</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20241215</creationdate><title>Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea</title><author>Tan, Zhengwei ; Yu, Pinglian ; Zhu, Haoyan ; Gao, Jiaobei ; Han, Ning ; Yang, Chengcheng ; Shen, Zhuo ; Gao, Chang ; Yang, Xingbin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c245t-a94f6ecafa64a7de08c20b2564d1a0c2e376980d28fe5d9702c78542a4de97c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Eurotium Cristatum</topic><topic>Fu brick tea</topic><topic>Metabolites</topic><topic>Physicochemical properties</topic><topic>Polysaccharides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tan, Zhengwei</creatorcontrib><creatorcontrib>Yu, Pinglian</creatorcontrib><creatorcontrib>Zhu, Haoyan</creatorcontrib><creatorcontrib>Gao, Jiaobei</creatorcontrib><creatorcontrib>Han, Ning</creatorcontrib><creatorcontrib>Yang, Chengcheng</creatorcontrib><creatorcontrib>Shen, Zhuo</creatorcontrib><creatorcontrib>Gao, Chang</creatorcontrib><creatorcontrib>Yang, Xingbin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tan, Zhengwei</au><au>Yu, Pinglian</au><au>Zhu, Haoyan</au><au>Gao, Jiaobei</au><au>Han, Ning</au><au>Yang, Chengcheng</au><au>Shen, Zhuo</au><au>Gao, Chang</au><au>Yang, Xingbin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-12-15</date><risdate>2024</risdate><volume>461</volume><spage>140934</spage><pages>140934-</pages><artnum>140934</artnum><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>Fu-brick tea (FBT) is predominately fermented by Eurotium Cristatum, FBT polysaccharides (FTPs) and Eurotium Cristatum extracellular polysaccharides (ECPs) are the main active substances in FBT and Eurotium Cristatum, respectively. FTPs was shown to exhibit higher levels of uronic acids, proteins, and polyphenols as compared to ECPs (p < 0.05), contributing to the superior antioxidant activity observed in FTPs. Additionally, FTPs had better water solubility and thermal stability than ECPs. Interestingly, in vitro digestive simulation revealed that FTPs and ECPs resist digestion in the stomach and small intestine. Excitingly, utilizing in vitro fermentation with feces from healthy individuals and type 2 diabetes mellitus (T2DM) patients demonstrated that FTPs and ECPs promote the production of SCFAs. Still, FTPs resulted in greater SCFAs contents than ECPs (p < 0.05). Moreover, FTPs and ECPs fermentation by T2DM patients' fecal microbiota affected different metabolomic pathways. Our findings suggested that FTPs holds great promise for application in functional foods.
[Display omitted]
•FTPs had higher uronic acids, proteins, and polyphenols levels than ECPs.•FTPs had better stability and superior antioxidant activity than ECPs.•FTPs and ECPs resisted digestion in the stomach and small intestine.•FTPs and ECPs acted as probiotics by promoting the production of metabolites.•FTPs helds greater promise for application in functional foods than ECPs.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39197322</pmid><doi>10.1016/j.foodchem.2024.140934</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2024-12, Vol.461, p.140934, Article 140934 |
| issn | 0308-8146 1873-7072 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_3099139853 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Eurotium Cristatum Fu brick tea Metabolites Physicochemical properties Polysaccharides |
| title | Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T01%3A49%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Differential%20characteristics%20of%20chemical%20composition,%20fermentation%20metabolites%20and%20antioxidant%20effects%20of%20polysaccharides%20from%20Eurotium%20Cristatum%20and%20Fu-brick%20tea&rft.jtitle=Food%20chemistry&rft.au=Tan,%20Zhengwei&rft.date=2024-12-15&rft.volume=461&rft.spage=140934&rft.pages=140934-&rft.artnum=140934&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2024.140934&rft_dat=%3Cproquest_cross%3E3099139853%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3099139853&rft_id=info:pmid/39197322&rft_els_id=S0308814624025846&rfr_iscdi=true |