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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.

1. Anthocyanins (ACNs) are a subclass of polyphenolic pigments belonging to the flavonoids and constitute an important group of human diets. There is accumulated evidence that consumption of ACN-rich diets such as Vitis amurensis Rupr of "Beibinghong" exerts protective activities against some human diseases. These beneficial properties may be due to the biotransformation by intestinal microbiota and its related bacterial dependent metabolism of ACNs. However, despite the compositional characterization of ACNs in extracts from V. amurensis Rupr, the biotransformation pathways of these compounds in the human intestinal tract have not been investigated so far. 2. In this study, the biotransformation of ACNs by the human intestinal microbiota and the derived metabolites were analyzed and characterized by RRLC-Q-TOF-MS and MS/MS methods. Eight kinds of ACNs were identified and could be bio-transformed under the action of human intestinal microbiota. The biotransformation pathway analysis showed that the microbiota acted by removing all glucosides to produce the corresponding aglycones, which were subsequently converted to phenolic acid and aldehydes. 3. These findings shed light on the mechanisms of ACNs degradation by the human intestinal microbiota and will lay a foundation for the industrial and pharmacological applications of the ACNs. [ABSTRACT FROM AUTHOR]

Many types of anthocyanins are present inVitis amurensis Ruprof ‘Beibinghong’, which is grown in North-east China and has high antioxidant activity. However, the anthocyanin with the highest content inV. amurensis Ruprhas not yet been identified. In this study, pulsed electric field extraction and semi-preparative liquid phase separation were used to isolate the anthocyanin monomer from ‘Beibinghong’. UV–vis spectroscopy, FTIR spectroscopy, mass spectra and nuclear magnetic resonance were used to identify the anthocyanin monomer. The antioxidant activities of the anthocyanin monomer were also analysed. Malvidin-3,5-O-diglucoside was identified as the main anthocyanin inV. amurensis Rupr, which could be used as a raw material for its extraction. Furthermore, malvidin-3,5-O-diglucoside can be potentially used as a functional food, and a novel therapeutic and preventive agent for oxidative stress-related diseases. This study provides technical information for the future purification and structural identification of anthocyanins. [ABSTRACT FROM PUBLISHER]

BeibinghongVitis amurensis Ruprhas wide plantation area, high productivity and rich anthocyanin. Common hot-extraction has poor deficiency and destroys anthocyanin severely. For BeibinghongV. amurensis Rupras materials, response surface-optimised electric fields were used, the structure of Beibinghong was observed by SEM, antioxidant activity was measured by DPPH, ABTS and reducing force, the component of anthocyanin was analyzed by HPLC-MS. We found the content of total anthocyanin extracted by pulsed electric fields was 166.65 ± 3.88 mg/100 g.FW. Total anthocyanin from Beibinghong had high antioxidant activity, also contained multiple steady anthocyanin of delphinidin 3-O-glucoside, cyanidin 3-O-glucoside, petunidin 3-O-glucoside, peonidin 3-O-glucoside, malvidin 3-O-glucoside, delphinidin-3-O-(6-O-acetyl) glucoside and delphinidin-3-O-(6-O-p-coumaroyl) glucoside et al. In conclusion, the optimised pulsed electric fields method can quickly and efficiently extract several kinds of anthocyanins fromV. amurensis Rupr. This study promoted the intensive processing ofV. amurensis Ruprand widened the practical application of pulsed electric field technology. [ABSTRACT FROM PUBLISHER]

The purpose of the research was to discuss the Vitis amurensis rich in anthocyanins in wide plantation and low prices. Beibinghong, Gongniangyihao, Shuanghong, Shuangyou and Zuoyouhong were selected as raw materials. The ultrahigh-pressure method was applied in extraction, pH differential method - in total content determination, HPLC - in component analysis, light-heat treatment - in stability analysis, DPPH and ABTS methods - in antioxidation analysis. The total content of anthocyanin in the five varieties of grapes was 166.65 ± 4.63, 67.80 ± 2.87, 398.77 ± 7.45, 100.19 ± 4.04 and 147.62 ± 4.23 mg/100 g, respectively. Besides, there were five kinds of anthocyanosides in hydrolysate, including delphinidin, cyanidin, petunidin, paeonidin and malvidin, with high stability to antioxidation. There are differences between varieties. Vitis amurensis can be used as a new kind of raw material for anthocyanin extraction. [ABSTRACT FROM AUTHOR]

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.