Is Polysaccharide Found in Animals or Plants
Polysaccharides
NSP attract water and add bulk to the digestas which increase intestinal peristalsis and soften the stool, preventing constipation and its associated problems such as haemorrhoids.
From: Designing Functional Foods , 2009
Polysaccharides
James N. BeMiller , in Carbohydrate Chemistry for Food Scientists (Third Edition), 2019
Summary of structure property relationships
Polysaccharide conformations are functions of both the structure of the polysaccharide and the nature of the solvent system (pH, ionic strength, type of cations, temperature). Ionic polysaccharides are more sensitive to electrolytes (salts) and pH than are neutral polysaccharides. The conformation of a polysaccharide molecule is dynamic, and therefore, the result of any measurement will be that of an average structure under the given conditions at that point in time. Linear polysaccharides with "bumps" along the chain, in the form of either mono- or oligosaccharide side groups or noncarbohydrate ether or ester groups, while technically branched, behave as linear polymers ( Table 5.1).
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Polysaccharides
James N. BeMiller , in Carbohydrate Chemistry for Food Scientists (Third Edition), 2019
Chemical structures and names of polysaccharides
Polysaccharides are the largest component of biomass. It is estimated that more than 90% of the carbohydrate mass in nature is in the form of polysaccharides. Starches and hydrocolloids 1 (other than gelatin) are polysaccharides. Polysaccharides are polymers 2 of monosaccharides. (Long chains of structural units are called polymers [poly means many in Greek].) Thus, polysaccharides are high-molecular weight carbohydrate molecules that contain many monosaccharide units. Most polysaccharides are much larger than the 20-unit limit of oligosaccharides. The number of monosaccharide units in a polysaccharide, which is termed its degree of polymerization (DP), varies with polysaccharide type. Only a few naturally occurring polysaccharides have DPs less than 100; most have DPs in the range 200–3000. The larger polysaccharides, like cellulose (Chapter 8), have DPs of 7000–15,000. The amylopectin component of starch (Chapter 6) is even larger, having average DPs of more than 100,000 (average molecular weights of more than 107). The general scientific term for a polysaccharide is glycan, a word derived from glyc-for sweet or sugar and -an for polymer.
As in most oligosaccharides, the monosaccharide units in polysaccharides are joined together in a head-to-tail fashion by glycosidic linkages. Also like oligosaccharides, polysaccharide molecules can be either linear or branched. All polysaccharides, therefore, have one, and only one, reducing end. Branched polysaccharides have multiple nonreducing ends (Fig. 4.1).
Figure 4.1. Schematic structural representations of small segments of polysaccharide molecules. ∅ = reducing end. A = unbranched molecule; B–D = molecules with short branches of mono-, di-, or trisaccharide units which are evenly spaced (B), randomly spaced (C), or clustered (D) along the backbone chain; F= the cluster type of branching found in amylopectin (Chapter 6); G = a branch-on-branch, bushlike structure such as that of gum arabic (Chapter 16). The latter structures also contain short branches on the backbone structure. While molecules with structures B–E are technically branched, they behave as linear polymers (Chapter 5).
If all the glycosyl units are of the same sugar type, the polysaccharide is homogeneous as to monomer units and is a classified as a homoglycan. Homoglycans can be linear or branched (Table 4.1). Examples of homoglycans are cellulose and the amylose component of starch, which are linear, and the amylopectin component of starch, which is branched; each of these polysaccharides is composed only of d-glucopyranosyl units .
Table 4.1. Classification of selected food polysaccharides by structure and composition
| Classification schemes | Examples |
|---|---|
| By shape a | |
| Linear | Agar (agaran, agarose), algins, amyloses, carrageenans, cellulose, curdlan, furcellaran, gellan, inulin, pectic acids/pectates, pectins, carboxymethylcelluloses, hydroxypropylcelluloses, hydroxypropylmethylcelluloses, methylcelluloses, pullulan |
| Branched | |
| Short branches on an essentially linear backbone | Arabinans, b arabinogalactans, arabinoxylans, curdlan, galactomannans (guar gum, locust bean gum, tara gum), konjac glucomannan, psyllium seed gum, xanthan, xylans, xyloglucans, tamarind seed polysaccharide |
| Branch-on-branch structures | Amylopectins, gum arabics, gum gum ghatti, gum karaya, gum tragacanth(tragacanthin), okra gum |
| By monomeric units c | |
| Homoglycans | Amylopectins, amyloses, arabinans, cellulose, dextrans, fructans/levans |
| Diheteroglycans | Algins, arabinogalactans, carrageenans, furcellarans, galactomannans, glucomannans, konjac glucomannan, pectic acids, pectins, xylans |
| Triheteroglucans | Arabinoxylans, gellan, gum karaya, xanthan |
| Tetraheteroglycans | Gum arabics, okra gum, psyllium seed gum, xyloglucans |
| Pentaheteroglycans | Gum ghatti, gum tragacanth (tragacanthin) |
| By charge | |
| Neutral | Agar (agaran, agarose), amylopectins, amyloses, arabinans, arabinogalactans, beta-glucans, cellulose, curdlan, dextrans, galactomannans, glucomannans, inulin, konjac glucomannan, pullulan, xyloglucans, hydroxypropylcelluloses, hydroxypropylmethylcelluloses, methylcelluloses, tamarind seed polysaccharide |
| Anionic (acidic) d | Algins, arabinoxylans, carrageenans, furcellarans, gellans, gum arabics, gum ghatti, gum karaya, gum tragacanth(tragacanthin), okra gum, pectic acids/pectates, pectins, psyllium seed gum, xanthan, xylans, carboxymethylcelluloses |
- a
- Primary examples. For example, arabinoxylans occur in different architectures, compositions, and charges.
- b
- The predominant structure.
- c
- Considers only the basic monosaccharide units. A derivatized monosaccharide unit, such as d-galactopyranosyl 6-sulfate unit, is not considered as a unit separate from a d-galactopyranosyl unit, for example.
- d
- From the presence of uronic acid (Chapter 2), sulfate half-ester (Chapter 13), pyruvyl cyclic acetal ( Chapters 2 and 11 Chapter 11 Chapter 2 ), or succinate half-ester groups (Fig. 4.3).
When a polysaccharide is composed of two or more different monosaccharide units, it is classified as a heteroglycan. A polysaccharide that contains two different monosaccharide units is a diheteroglycan; a polysaccharide that contains three different monosaccharide units is a triheteroglycan, and so on. Diheteroglycans are generally, but not always, either linear polymers of blocks of similar glycosyl units alternating along the chain or consist of a linear chain of one type of glycosyl unit with a second present as single-unit branches. Examples of the former type are algins (Chapter 14) and of the latter type are guaran (which has a main chain composed of D-mannopyranosyl units to which are attached single-unit side chains of D-galactopyranosyl units) and locust bean gum (Chapter 9) .
Idealized structure of guaran
Whenever three or more types of monosaccharide units (Fig. 4.2) occur in plant polysaccharides, such as in exudate gums (Chapter 16), the polymers usually have branch-on-branch structures (Fig. 4.1G). Even in such branched structures, simplified arrangements of glycosyl units occur, with one type as the main chain and other units in different short branches or mixed in short branches. On the other hand, triheteroglycans from bacteria, such as xanthan (Chapter 11) and gellan (Chapter 12), are usually linear or essentially linear molecules. No glycans with more than seven different basic sugar units are known to be present in foods.
Figure 4.2. Monomer units, other than the very common α- and β-d-glucopyranosyl units whose structures were given in Chapter 1, that are found in the food polysaccharides covered in this book. Additional monomer units are found in polysaccharides other than the common food polysaccharides.
Linear glycans are the most abundant polysaccharides in nature (in terms of quantity) because of the enormous quantity of cellulose existing as the main structural component of the cell walls of higher land plants. However, branched polysaccharides are by far the most numerous, occurring in an immense variety of branched forms and with a variety of sugars in their structures (Table 4.1).
Polysaccharides found in food products come from a variety of sources—from the farm, the forest, the ocean, fermentation vats, and via chemical modification of natural polysaccharides, especially cellulose and starch (Table 4.2).
Table 4.2. Classification of selected polysaccharides in foods by source
| Class | Examples |
|---|---|
| Algal (seaweed extracts) | Agars, algins, carrageenans, furcellaran |
| Higher plants | |
| Insoluble | Cellulose |
| Extract of fruits | Pectins |
| Seeds | Corn starches, rice starches, wheat starches, beta-glucans, guar gum, locust bean gum, tara gum, psyllium seed gum, tamarind seed polysaccharide |
| Tubers and roots | Potato starches, tapioca (cassava) starches, konjac glucomannan |
| Exudates | Gum arabics, gum karaya, gum tragacanth |
| Microorganisms (fermentation gums) | Xanthans, gellans, curdlan, pullulan, dextrans |
| Derived | |
| From cellulose | Carboxymethylcelluloses, hydroxypropylcelluloses, hydroxypropylmethylcelluloses, methylcelluloses |
| From starch | Starch acetates, starch adipates, starch 1-octenylsuccinates, starch phosphates, starch succinates, hydroxypropylstarches, dextrins |
| Synthetic | Polydextrose |
It is estimated that more than 90% of the carbohydrate mass on earth is in the form of polysaccharides, and as carbohydrates comprise more than 90% of the dry matter of plants of all types, polysaccharides constitute more than 80% of all plant material (dry weight basis). Polysaccharides have important roles in living organisms (Table 4.3). The greatest amounts are structural components of plant cell walls (for example, cellulose) and next comes plant food reserve materials (for example, starch). However, polysaccharides have a variety of other essential roles in plants and in animals.
Table 4.3. Biological functions of selected polysaccharides found either naturally or as additives in foods
| Higher land plants |
|---|
Structural (cell wall) components
|
|
| Storage (food reserve) materials |
|
| Exudates |
|
| Marine algae |
| Structual (cell wall) components |
|
| Fungi |
| Structural (cell wall) components |
|
| Crustaceans |
| Structural components |
|
Molecules in a preparation of a specific polysaccharide (in contrast to molecules of a protein and molecules of a nucleic acid) contain different numbers of monosaccharide units. Thus, polysaccharide preparations contain molecules of the same polysaccharide with a range of degrees of polymerization and, hence, molecular weights. Preparations which contain molecules of the same substance but of different molecular weights are said to be polydisperse, so polysaccharide preparations are polydisperse. The molecular weight range may be narrow or broad.
Bacterial polysaccharides, such as xanthan (Chapter 11) and gellan (Chapter 12), and some plant polysaccharides, such as cellulose (Chapter 8), are chemically homogeneous with regard to monosaccharide units and their sequence (while being polydisperse), but bacterial polysaccharides can vary with respect to attached noncarbohydrate substituent groups (Fig. 4.3). However, the structures of most plant polysaccharides vary in linkage types, branching frequency (if branched), and/or in proportions of monosaccharide constituents from one molecule to another. A polysaccharide whose individual molecules have different fine structures is said to be polymolecular. The difference in fine structure from molecule to molecule in a preparation of a single kind of polysaccharide is known as microheterogeneity. Essentially, all naturally occurring plant polysaccharides (with the exception of cellulose) are polymoelcular. However, polymolecularity (microheterogeneity) is introduced in cellulose and other polysaccharides when they are chemically modified because the modification takes place at different hydroxyl groups of a glycosyl unit and/or at different locations along chains.
Figure 4.3. Noncarbohydrate substituent groups found on naturally occurring polysaccharides. Which polysaccharides contain which groups is found in Chapters 10–16 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 .
With only a few rare exceptions, polysaccharides in foods are both polydisperse and polymolecular. (All polysaccharides are polydisperse; most are also polymolecular.) In other words, all polysaccharides contain a heterogeneous population of molecules that vary in chemical structure and/or molecular size. (Bacterial polysaccharides such as gellan [Chapter 12], curdlan [Chapter 12], and xanthan [Chapter 11] have regular repeating unit structures, with regard to the sequence of monosaccharide units, but gellan and xanthan are polymolecular because of variations in the amounts of ester groups and/or the pyruvyl cyclic acetal group [in the case of xanthan].) Therefore, a description of most polysaccharides is a statistically most probable structure from a population of molecules, and the reported molecular weight is one of the several types of averages (see Section Molecular weights) that can be calculated for polymeric molecules, rather than being absolute structures and molecular weights.
Preparation of a polysaccharide, whether in the laboratory for characterization or in commercial production, begins with extraction from the source (in the case of a plant polysaccharide) or isolation from a fermentation culture medium (in the case of a bacterial polysaccharide). In laboratory preparations, extractions from a plant tissue are usually preceded by removal of interfering substances, such as lipids and lignin. Extraction may be done with water in a few cases but most often involves an alkaline solution. Both extraction and recovery from a fermentation medium are followed by purification to separate the desired polysaccharide from noncarbohydrate materials (such as proteins) and fractionation to separate the desired polysaccharide from other polysaccharides. Purification most often involves precipitation, sometimes fractional precipitation. Precipitation is usually achieved by addition of a water-soluble alcohol such as ethanol (in the laboratory) or 2-propanol (isopropanol) (industrially). Precipitation can sometimes be effected by addition of a complexing agent for the polysaccharide or by changing the pH of the solution. In the laboratory, size-exclusion and/or ion-exchange chromatographic techniques may be used to obtain reasonably homogeneous preparations.
Polysaccharides have a great variety of structures (Fig. 4.1, Table 4.1), the only common feature being that each is composed of monosaccharide units (in some cases, esterified, etherified, or otherwise derivatized monosaccharide units). As with other biopolymers, structures of polysaccharides vary from species to species and from variety to variety within a species. The variability is greater in polysaccharides than it is in other biopolymers because there are not only differences in structure due to genetic differences in different species and varieties but also differences that arise from variations in growth environments of the plant or microorganism that makes them.
Structural analysis of a polysaccharide may be undertaken once it is obtained in an acceptable degree of purity. Structural characterization involves determination of (1) monosaccharide composition, (2) linkage types, (3) anomeric configurations, (4) presence and location of noncarbohydrate substituent groups, and (5) average DP (average molecular weight). Because there is such variability in structures, there is some variability in methods used to determine their structures, but some generalizations can be described.
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Marine Carbohydrates: Fundamentals and Applications, Part A
Panchanathan Manivasagan , Se-Kwon Kim , in Advances in Food and Nutrition Research, 2014
Abstract
Extracellular polysaccharides (EPSs) produced by microorganisms are a complex mixture of biopolymers primarily consisting of polysaccharides, as well as proteins, nucleic acids, lipids, and humic substances. Microbial polysaccharides are multifunctional and can be divided into intracellular polysaccharides, structural polysaccharides, and extracellular polysaccharides or exopolysaccharides. Recent advances in biological techniques allow high levels of polysaccharides of interest to be produced in vitro. Biotechnology is a powerful tool to obtain polysaccharides from a variety of marine microorganisms, by controlling the growth conditions in a bioreactor while tailoring the production of biologically active compounds. The aim of this chapter is to give an overview of current knowledge on extracellular polysaccharides producing marine bacteria isolated from marine environment.
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Disorders of the Musculoskeletal System
Stephanie J. Valberg , in Equine Internal Medicine (Fourth Edition), 2018
Terminology
PSSM has also been referred to as equine polysaccharide myopathy (EPSM or EPSSM). 27,75 Considerable controversy existed as to whether these acronyms encompassed one muscle condition. 7,27,76 In 2008 a mutation in the glycogen synthase 1 gene (GYS1) was found to be highly associated with the presence of amylase-resistant polysaccharide in skeletal muscle. 77 Genetic testing of hundreds of horses previously diagnosed with PSSM by muscle biopsy revealed that the majority of cases of PSSM characterized by amylase-resistant polysaccharide in skeletal muscle had the GYS1 genetic mutation. However, some cases previously diagnosed with PSSM by muscle biopsy, particularly those with excessive amylase-sensitive glycogen, did not possess the genetic mutation. This suggested that there are at least two forms of PSSM. 77,78 For clarity, the form of PSSM caused by an H309G GYS1 mutation is now termed type 1 (PSSM1) whereas the form or forms of PSSM not caused by the GYS1 mutation and whose origins are yet unknown are termed type 2 (PSSM2). 78 PSSM1 is likely to be the same disorder that was called "azoturia" or "Monday morning disease" in work horses in the nineteenth and twentieth centuries.
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Extraction Technologies and Solvents of Phytocompounds From Plant Materials: Physicochemical Characterization and Identification of Ingredients and Bioactive Compounds From Plant Extract Using Various Instrumentations
Ida I. Muhamad , ... Nuraimi A. Tan , in Ingredients Extraction by Physicochemical Methods in Food, 2017
4.3.2 Total polysaccharide
Polysaccharides are complex carbohydrate polymers consisting of more than two monosaccharides linked together covalently by glycosidic linkages in a condensation reaction. Being comparatively large macromolecules, polysaccharides are most often insoluble in water. Polysaccharide is a natural macromolecule located in the primary cell walls of plants. It was built from hundreds to thousands of monosaccharide combination through dehydration synthesis. Starch, cellulose, and glycogen are some examples of polysaccharides. In the food industry, the addition of polysaccharides acts as dietary fiber and stabilizers. Polysaccharides are also formed as products of bacteria, for example, in yogurt production). Polysaccharides from plants have pharmacological effects and are beneficial for health. The pharmacological activities of polysaccharides are antitumor activity, antivirus activity, antibacterial activity, immune activating activity, and hypoglycemic. Furthermore, polysaccharides have been reported to exhibit several biological activities, such as antiinflammation, antioxidation, anticomplement, antifatigue, anticoagulation, and enhancement of probiotic bacteria growth ( Zheng et al., 2010).
For separation, detection, and identification of polysaccharides, several methods have been developed, such as HPLC-MS, GC-MS, NMR, CE-DAD (Zheng et al., 2010). The measurement using this instrumentation was applied if the sample has major impurities of different natures. The amount of polysaccharides can be measured accurately and convenient methods using colorimetric analysis, which the transformation of selective chemicals will produce color. The absorbance of the color is directly proportional with the presence of polysaccharides.
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Polysaccharide on diabetes, obesity, and other cardiovascular disease risk factors
Asim K. Duttaroy , in Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease, 2021
Introduction
Polysaccharides are composed of long chains of monosaccharide units bound together by glycosidic linkages. Plants' polysaccharide structures are usually irregular, with a random distribution of branches or monomers along the main chain. Fig. 8.1 shows the different structures of polysaccharides. With the advancement of the extraction and identification techniques, many new polysaccharides are being discovered from various resources. The indigestible polysaccharides are often called dietary fiber. The typical nutritional fiber includes polysaccharides such as cellulose, hemicellulose, β-glucan, pectin, mucilage, gums, lignin, and associated other plant substances. Polysaccharides generally extracted from plants, grains, fruits, vegetables, and edible mushrooms have low toxicity and numerous biological activities [1–3]. The antidiabetic and antiobesity properties of polysaccharides have emerged as an important research topic in functional food research [1]. Several studies demonstrated the favorable impact of polysaccharides on glucose homeostasis, lipid metabolism, metabolic syndromes, and obesity. The gastrointestinal (GI) tract plays a key role in these functions of polysaccharides. The polysaccharides, resistant to digestion, are fermented by the gut microbiota. Therefore polysaccharides' beneficial effect is primarily on their fermentability by gut microbiota and their physicochemical properties, including water-holding capacity and bile acid–binding ability. Thus the natural polysaccharides benefit the health mainly by slowing gastric emptying, physically improving the bowel function [4], modulating the gut microbe structure [5], working as substrates for microbial fermentation, and protecting the immune system [6]. This chapter describes the effects of polysaccharides on diabetes mellitus, obesity, and other cardiovascular disease (CVD) risk factors.
Figure 8.1. Structures of representative polysaccharides.
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Soluble soybean polysaccharide
H. Maeda , A. Nakamura , in Handbook of Hydrocolloids (Third Edition), 2021
14.5.4 Anti-sticking effect of cooked rice and noodles
SSPS keeps rice, such as plain rice or rice with other ingredients like pilaf, not sticky for many hours after being cooked. This means addition of SSPS can be of benefit when mixing other ingredients with cooked rice in the food making process (Furuta et al., 2003). This property is also useful for making frozen processed foods. Furthermore, as the rice boiled with SSPS shows a hard texture, more water can be added to the rice on boiling, increasing the yield of cooked rice. The rice processed with SSPS maintains good texture and does not harden during cold storage, as shown in Fig. 14.13.
Fig. 14.13. Change in the taste value of boiled rice, stored at 10°C. Rice was boiled with 120% amount of water in no additive case, while in SSPS 144% amount of water containing 1.0% SSPS for the rice was used for boiling. The boiled rice was stored at 10°C for 48 h and the change in the taste value was analyzed by the Rice Taste Analyzer STA-1A (Satake Co. Ltd.) (Mikami, 1997).
The same property can be applied to cooked noodles. SSPS maintains the texture of cooked noodles, such as Udon, Soba, or Pasta, for many hours. Just dipping the boiled noodles in SSPS aqueous solution or spraying the solution on the noodles prevents the noodles from sticking to each other for many hours. The same effect is obtained when the noodles are boiled in SSPS aqueous solution. SSPS also keeps spaghetti and chow mein non-sticky for a long time without using oil. SSPS can be added directly to the sauce, causing the noodles to remain non-sticky for many hours.
SSPS is adsorbed on the surface of cooked rice or noodles and coats the surface. It is assumed that the driving force of adsorption is the galacturonan of the main backbone in SSPS and the thickness of the coating layer of SSPS is the cause of the anti-sticking effect (Fig. 14.14).
Fig. 14.14. Coating phase of SSPS on the surface of cooked noodles observed by a fluorescence microscope. The noodle was immersed in the solution of SSPS-DA100 pyridylamidated previously and stored at 4°C for 24 h. The noodle was then observed by a fluorescence microscope.
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Volume 1
Bingcan Chen , Minwei Xu , in Encyclopedia of Food Chemistry, 2019
Polysaccharides
Polysaccharides and derivatives contain at least 20 monosaccharides connected with glycosidic linkages resulting in huge molecular weight. Prevention of oxidative stress with polysaccharide both in vivo and vitro have been widely reported and metal chelating capability is the important mechanism accounting for antioxidant activity. In general, compounds contain at least two of the following functional groups: 
OH,COOH, SH, PO3H2, C
O,S, NR2 and O can show metal chelation activity. Consequently, derivatives of polysaccharides such as uronic acid and sulphate substituted polysaccharides have the ability to chelating metals. Polysaccharides fractionated from the leaves of Ilex latifolia Thunb containing high contents of sulfuric acid and uronic acid carried stronger ferrous ion chelating ability.
Studies also reported that crude polysaccharides have potential free radical scavenging capability evaluated by DPPH free radical, ABTS free radical, hydroxyl radical scavenging activity, and superoxide anion radical scavenging activity. It is possible that small moieties of flavones, peptide, protein, and polyphenol conjugated on the polysaccharides exert the free radical scavenging capability rather than polysaccharides themselves. In addition, there is an interesting phenomenon that sulphation of polysaccharides can improve their radical scavenging ability although sulphation is not strict related with radical scavenging ability. Moreover, some study indicated that antioxidant activity of polysaccharides might come from the ability to improve the activity of antioxidant enzymes. For example, polysaccharides extracted from Astragalus membranaceus, pre-treated mice showed significantly increased antioxidant enzymes including Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px).
Overall, the comprehensive antioxidant properties of polysaccharides are affected by chemical characteristics like molecular weight, degree of substitution, type and ratio of monosaccharides, intermolecular associations of polysaccharides, glycosidic branching, and substitution of functional groups. For instance, lower molecular weight polysaccharides may incorporate into the cells more efficiently and chelating metals more effectively than high molecular weight polysaccharides.
Natural resource with rich polysaccharides are mainly from plant, fungus, and marine organism. Chinese herb medicine is a conventional plant source for bioactive polysaccharides, such as Dendrobium plants, Angelica sinensis, A . membranaceus, Bupleurum plants, Jujube fruit, and Aloe vera. Pectin, chitin, chitosan, guar and other more complicated polysaccharide extracted from medicine plants have been reported to have high antioxidant activity. Fungal polysaccharides are famous as its antioxidant function, which make it possible for food therapy. The source of novel bioactive compounds from marine organism has been concerned recently. The cell walls of marine algae, red algae, brown algae, and green algae are rich in sulfated polysaccharides such as fucoidans, carrageenans, and ulvans. These natural polysaccharides from algae are reported to be made into medicines with the outstanding antioxidant activity to prevent potential health risks like cardiovascular disease and cancer.
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Strategic Design of Delivery Systems for Nutraceuticals
S. Lee , in Nanotechnology Applications in Food, 2017
3.1.2.2 Polysaccharides
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units, and their function in living organisms is usually either structure or storage related. Polysaccharides can be obtained from plants (e.g., pectin, inulin, fiber, and starch) and animals (e.g., chitosan, glycogen, and chondroitin sulfate). Polysaccharides are broken down into smaller components by the colonic microflora. Polysaccharide-based delivery systems protect nutraceuticals from the harsh conditions of the GI tract. They are hydrolyzed when they arrive in the colon and the delivery system releases nutraceuticals into colon. The main application of polysaccharide-based delivery systems is to deliver probiotics such as bifidobacteria and lactobacilli.
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Pulses nonstarch polysaccharides
Uma Tiwari , Charles Brennan , in Pulse Foods (Second Edition), 2021
8.4.2 NSP and health
NSPs have effect on nutrient digestion and absorption derived from their physiochemical properties and subsequently number physiological effects of NSP and certain health benefits. For instance, NSPs have been claimed to modulate blood glucose and insulin responses to foods (Jenkins et al., 1981), to lower blood cholesterol (Lairon, 1996), and to have beneficial effects on the prevention and treatment of certain diseases like gallstones, diverticular disease, obesity, constipation, or colon cancer (Cummings and Englyst, 1995).
The function of NSP in human health is still not fully understood. In a human nutrition study, Stephen et al. (1995) reported that consuming approximately 12 g of soluble NSP from green lentils effectively increased fecal weight from 131 to 189 g day−1. However, some authors argue that not enough evidence has been produced to demonstrate the role of NSP to reduce cholesterol and glucose level (Goodlad and Mathers, 1991).
Cobiac et al. (1990) observed that intake of 12 g NSP from canned baked beans did not alter the plasma cholesterol or the glucose concentration in hypercholesterolemic men. Similarly, Key and Mathers (1993) noted that NSP digestibilities were 0.56 and 0.86 for whole meal bread and beans, respectively, with no evidence that the dietary presence of beans affected digestibility of bread NSP. In an in vitro study, Campos-Vega et al. (2009) suggested that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs which exert health benefits.
Studies in healthy humans have shown that ingested NSP is essentially unchanged during passage through the stomach and small intestine (Englyst and Cummings, 1987). The potential function of NSP in appetite control is to modulate the rate of stomach emptying, with a prolonged residence time of the food in the stomach which makes you feel full. The role of NSP in stomach fullness is realized either by increasing viscosity or by forming a gel (Lundin et al., 2008). In another study, Greenwood et al. (2004) investigated the impact of high NSP intake on serum micronutrient concentrations in 283 middle aged women. They analyzed association between NSP intake and plasma nutrient concentrations and reported that higher levels of NSP were not associated with lower plasma concentrations of the micronutrients. However, further investigation would be required to relate the NSP consumption and serum level of micronutrients.
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Is Polysaccharide Found in Animals or Plants
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