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A novel polysaccharide (PCPP‐1A) from Poria cocos peels was prepared and its structural characterization and biological activities were investigated in vitro. The optimized extraction conditions of PCPP that obtained by response surface methodology were liquid to solid ratio 24.19 ml/g, extraction time 5.54 h, and extraction temperature 100°C, with the highest yield of 0.71%. Moreover, the crude PCPP was further separated by anion‐exchange chromatography and gel permeation chromatography to obtain the purified PCPP‐1A. Structural characterization showed that PCPP‐1A had an average molecular weight of 45.38 kDa and was composed of mannose, glucuronic acid, glucose, galactose, and fucose in a molar ratio of 10.93:1.00:235.76:26.99:6.56. The results of NMR indicated that PCPP‐1A might possess pyranoid glucose connected by α‐type and β‐type glycosidic bonds. Furthermore, PCPP‐1A existed excellent potential on stimulating immune response of RAW264.7 cells and protecting AML‐12 cells against radiation. These results indicated that PCPP‐1A had underlying application value in the development of functional foods. Novelty impact statement: A novel polysaccharide (PCPP‐1A) from Poria cocos peels was prepared and its structural characterization and biological activities were investigated in vitro. These results indicated PCPP‐1A existed an excellent effect on stimulating immune response of RAW264.7 cells and protecting AML‐12 cells against radiation, which showed promising applications in the development of novel functional foods. [ABSTRACT FROM AUTHOR]

Watermelon soybean paste is a condiment popular in Henan, Shandong and Anhui provinces of China for the strong umami taste. This work used ultrafiltration and gel filtration chromatography to separate three novel umami peptides from watermelon soybean paste aqueous extract with sequences of AKEKFD, LAELK and LTFVER. The three peptides were all determined to be umami peptides by sensory evaluation and electronic tongue. Through molecular docking with umami receptor T1R1/T1R3, the umami taste mechanisms of the three umami peptides were revealed. The charged side chains in the umami peptides and T1R1/T1R3 played a key role in the perception of umami, and the primary factors of the interaction between umami peptides and T1R1/T1R3 were van der Waals forces and hydrogen bonds, which mainly contributed to the umami mechanism. This study will supplement the umami peptide database and offered a theoretical framework for further investigation on umami peptide. [ABSTRACT FROM AUTHOR]

The characteristics and antioxidant activities of C ordyceps sobolifera polysaccharide ( CSP) were investigated. Results from high-performance gel filtration chromatography showed that the average molecular weight of CSP was 1.53 × 104 k Da, while this polysaccharide was mainly composed of mannose, glucose and galactose in the molar ratio of 1.7:8.9:1 as determined by high-performance liquid chromatography after pre-column derivatization with 1-phenyl-3-methyl-5-pyrazolone. Fourier-transform infrared spectrum of CSP indicated the typical functional groups of polysaccharide. Antioxidant activity results showed that CSP had reducing power ( OD700 was 0.87 at 1.5 mg/mL), and it also exhibited scavenging activities on hydroxyl (· OH scavenging rate was 47.6% at 5 mg/mL) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (scavenging rate was 55.6% at 1 mg/mL) in a concentration-dependent manner. These results indicate that CSP has good in vitro antioxidant activity and can potentially be used for functional foods. Practical Applications C ordyceps sobolifera is a pricy traditional Chinese herb and it has been used in China for a long time. Polysaccharide extracted from C . sobolifera was characterized, and the antioxidant activities of this polysaccharide were investigated. The result may lay the foundation for the development of antioxidant functional foods from C . sobolifera. [ABSTRACT FROM AUTHOR]

The properties of Jxsac 2, a new polysaccharide from potato starch with low cost, were characterized to determine its physico-chemical, morphological, pasting and thermal properties, and in vitro digestibility. Results showed that Jxsac 2 is produced from starch with limited degradation. There were three peaks in the high-performance size exclusion chromatography, and the average molecular weight of this polysaccharide was 9,676 D. Jxsac 2 has high rapidly digestible starch content (87.06%), while the resistant starch content is 12.94%. The polysaccharide had medium molecular weight, which might supply energy rapidly and maintain blood glucose level. Jxsac 2 could be a potential ingredient for the industrial application in high-energy sports drinks and solid beverages. Practical Applications Polysaccharides are important ingredients in solid sports beverage. The ideal polysaccharide for solid drinks should have low osmotic pressure and high sugar supplementation. However, there is very limited supply of high-energy solid drinks containing polysaccharides in China. We have developed a new polysaccharide named Jxsac 2 for sports beverages in the Chinese domestic market. This polysaccharide from potato starch with low cost shows great potential in the industrial application of sports drinks and solid beverages. [ABSTRACT FROM AUTHOR]