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Polysaccharides from Auricularia auricula (AAP) were extracted by hot water extraction and fractionated by sequential precipitation with 10% and 80% (final concentration) ethanol into two fractions (named AAP-10 and AAP-80, respectively). Each fraction was further separated into three subfractions: AP-10-I, AAP-10-II, AAP-10-III, AAP-80-I, AAP-80-II and AAP-80-III. Each of the six polysaccharides was vacuum infiltrated into white radish before dehydration and rehydration. The effects of these polysaccharides on the rehydration characteristics of white radish were investigated by measuring the rehydration ratio, expansibility, water-holding capacity (WHC), color and texture parameters. Polysaccharides that greatly differed in their ability to improve the rehydration characteristics of dehydrated radish were selected for structural characterization. The results showed that compared with dehydrated radish without osmotic treatment, treatment with AAP could improve the rehydration characteristics of dehydrated radish in varying degrees. The effect of AAP-80-III was most pronounced among the six polysaccharides. The rehydration ratio of radish treated with AAP-80-III was 7.32, the expansibility was 3.22 mL/g, and the water-holding capacity was 87.2%; it had better color (L* value of 62.68 ± 0.17, a* value of ?1.06 ± 0.02, and b* value of 4.23 ± 0.09), hardness (1 746.14 ± 11.9) N and chewiness (1 207.09 ± 9.39) N. AAP-10-I could also improve the rehydration characteristics of dehydrated radish, but the difference was not significant. AAP-10-I and AAP-80-III contained neither protein nor nucleic acid, and both had hydrophilic functional groups. But the molecular mass of AAP-80-III was less than that AAP-10-I, and so AAP-80-III could more easily penetrate into radish tissue. Moreover, arabinose accounted for a larger proportion in the monosaccharide composition of AAP-80-III, which increased the water-holding capacity of radish tissue. Based on the above results, AAP-80-III can effectively improve the rehydration characteristics of dehydrated radish.

In the current study, a novel crude polysaccharide (cNCEP) was extracted from N. commune Vaucher utilizing ultrasonic-assisted extraction (UAE) with 60 % ethanol, employing response surface methodology. The optimal yield of cNCEP was determined to be 8.07 ± 0.08 mg/g, achieved through ultrasonic-assisted extraction under the conditions of a material-to-liquid ratio of 1:22, temperature of 56 °C, power of 570 W, and duration of 147 min. Subsequent purification of NCEP via Sephadex G75 resulted in a novel polysaccharide with a molecular weight of 20.466 kDa. NCEP exhibited significant scavenging activites against DPPH and hydroxyl radicals, as well as notable in vitro immunomodulatory properties. Furthermore, the mechanisms underlying the immunomodulatory effects of NCEP, involving enhancement of immunity, were investigated, revealing potential regulation of MAPK and TLR4-IRF7-NF-κB signaling pathways through RNA-Seq and Western blot analyses. These findings highlight the promising potential of NCEP as an organic immunomodulatory agent and functional food ingredient., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)

The quality of dehydrated vegetables is affected by the degree to which they are returned to their original state during rehydration (restorability). At present, whether this mechanism occurs at the cell-wall or cell-membrane level is unclear. This paper reviews the important factors affecting the mechanism of dehydration-rehydration, focusing on the analysis of the composition and structure of the cell wall and cell membrane, and summarizes the related detection and analytical techniques that can be used to explore the mechanisms of dehydration-rehydration at the cell-wall and cell-membrane levels. The integrity and permeability of the cell membrane affect water transport during the dehydration-rehydration process. The cell wall and cell membrane are supporting materials for tissue morphology. The arabinan side chains of the primary structure and fibers are important for water retention. Water transport may be classified as symplastic and apoplastic. Cell membrane disruption occurs with symbiotic transport but increases the drying rate. An in-depth analysis of the dehydration-rehydration mechanism of vegetables will help develop and improve their processing methods and inspire new applications.

We explored the effects of ultrahigh-pressure technology and chlorogenic acid on the color stability and structure-activity relationship of malvidin (MV). Experimental conditions were optimized through single-factor experiments and response surface analysis at a pressure of 300 MPa, mass ratio of MV to chlorogenic acid of 1:3.64 (w/w), and time of 5 min. Compared with MV, MV derivatives showed higher stability and in vitro antioxidant activity. X-ray diffraction analysis, UV-vis spectroscopy, Fourier transform infrared spectroscopy, high-performance liquid chromatography, and mass spectrometry were conducted to determine the structures of MV derivatives for the first time. Ultrahigh pressure facilitated acylation of chlorogenic acid and MV and produced four new MV derivatives. Analysis of the effect of malvidin-3- O -6-(acrylic acid-(2-hydroxy, 4-carboxy-cyclohexanol) ester)-guaiacol (Mv3ACEC) on ARPE-19 cells exposed to H 2 O 2 by RNA transcriptome sequencing showed that Mv3ACEC simultaneously inhibited various inflammatory and apoptotic signal transduction pathways, exerted a synergistic effect, and partly inhibited cell apoptosis through the MAPK signaling pathway. Therefore, the results show that ultrahigh pressure will cause acylation of chlorogenic acid and MV to produce four new MV derivatives, and MV derivatives protect ARPE-19 cells from H 2 O 2 -induced oxidative stress.

Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%-42.40% to 17.60%-52.80%) or β-sheet (from 29.00%-50.00% to 29.40%-57.00%) of the anthocyanins-proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87-1641.41 cm -1 to 1643.34-1651.02 cm -1 ) and amide II (from 1537.00-1540.25 cm -1 to 1539.00-1543.75 cm -1 ) of anthocyanins-proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150-5100 to 40-3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.