Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides
The traditional “nine steaming and nine basking” method for processing Polygonati Rhizoma has been practiced in China for over two millennia. However, research on its impact on glycans, particularly low molecular weight fructans, is limited. Therefore, dynamic changes in glycans were analyzed based...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010198 |
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| author | Xingyu Mei Jiabei Xia Wenqing Li Yufen Wu Huan Cheng Shiguo Chen Xingqian Ye Jianle Chen |
| author_facet | Xingyu Mei Jiabei Xia Wenqing Li Yufen Wu Huan Cheng Shiguo Chen Xingqian Ye Jianle Chen |
| author_sort | Xingyu Mei |
| collection | DOAJ |
| description | The traditional “nine steaming and nine basking” method for processing Polygonati Rhizoma has been practiced in China for over two millennia. However, research on its impact on glycans, particularly low molecular weight fructans, is limited. Therefore, dynamic changes in glycans were analyzed based on the two common species, Polygonatum filipes and Polygonatum cyrtonema. Results revealed the significant degradation of low molecular weight fructans within the first three processing cycles, with complete degradation by the seventh cycle, suggesting that the traditional technique may be excessive. Molecular weight analysis indicated the aggregation, degradation, and reaggregation of polysaccharides, with a notable decrease in fructose and an increase in galactose. This suggested that fructans were the primary constituents before processing, while galactans prevailed afterward. No significant differences in carbohydrate changes were found between the two species. This study enhances our understanding of the traditional processing mechanisms and promotes the efficient utilization of Polygonati Rhizoma. |
| format | Article |
| id | doaj-art-ca6eb18e20504b489b2fb4149703d72b |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ca6eb18e20504b489b2fb4149703d72b2025-02-12T05:32:08ZengElsevierFood Chemistry: X2590-15752025-01-0125102131Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharidesXingyu Mei0Jiabei Xia1Wenqing Li2Yufen Wu3Huan Cheng4Shiguo Chen5Xingqian Ye6Jianle Chen7College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, ChinaNinghai County Forestry Specialty Technology Promotion Station, Ningbo 315600, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China; Corresponding author at: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.The traditional “nine steaming and nine basking” method for processing Polygonati Rhizoma has been practiced in China for over two millennia. However, research on its impact on glycans, particularly low molecular weight fructans, is limited. Therefore, dynamic changes in glycans were analyzed based on the two common species, Polygonatum filipes and Polygonatum cyrtonema. Results revealed the significant degradation of low molecular weight fructans within the first three processing cycles, with complete degradation by the seventh cycle, suggesting that the traditional technique may be excessive. Molecular weight analysis indicated the aggregation, degradation, and reaggregation of polysaccharides, with a notable decrease in fructose and an increase in galactose. This suggested that fructans were the primary constituents before processing, while galactans prevailed afterward. No significant differences in carbohydrate changes were found between the two species. This study enhances our understanding of the traditional processing mechanisms and promotes the efficient utilization of Polygonati Rhizoma.http://www.sciencedirect.com/science/article/pii/S2590157524010198Polygonatum filipesPolygonatum cyrtonemaLow molecular weight fructansPolysaccharidesHPAEC-PADProcessed Polygonati Rhizoma |
| spellingShingle | Xingyu Mei Jiabei Xia Wenqing Li Yufen Wu Huan Cheng Shiguo Chen Xingqian Ye Jianle Chen Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides Food Chemistry: X Polygonatum filipes Polygonatum cyrtonema Low molecular weight fructans Polysaccharides HPAEC-PAD Processed Polygonati Rhizoma |
| title | Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides |
| title_full | Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides |
| title_fullStr | Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides |
| title_full_unstemmed | Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides |
| title_short | Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides |
| title_sort | glycan degradation in polygonati rhizoma effects of traditional nine steaming and nine basking on low molecular weight fructans and polysaccharides |
| topic | Polygonatum filipes Polygonatum cyrtonema Low molecular weight fructans Polysaccharides HPAEC-PAD Processed Polygonati Rhizoma |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010198 |
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