ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023
Structural Characterization, Rheological Properties, Antioxidant and Anti-Inflammatory Activities of Polysaccharides from Zingiber officinale.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 14 citations in OpenAlex.
- Structural Characterization and Immunomodulatory Activity of an Acidic Polysaccharide fromMolecules (Basel, Switzerland) · 2026Article
- Isolating, Screening, and Optimizing Antioxidant Production of Endophytic Bacteria From Zingiber officinale Roscoe (Ginger).Current microbiology · 2025Article
- Structure Characterization and Treatment Effect ofFoods (Basel, Switzerland) · 2025Article
- Comprehensive Identification of Costus pictus Rhizome Extract as a Potent Plant Food: Unveiling Anti-Diabetic, Antimicrobial, Anticancer, and Anti-Inflammatory Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Treating COVID-19 with Medicinal Plants: Is It Even Conceivable? A Comprehensive Review.Viruses · 2024Review
- Structural Characterization, Simulated Digestion and Anti-Aging Activities of an Acidic Polysaccharide from Salvia Miltiorrhiza.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Effects of Extraction Methods on the Physicochemical Properties and Biological Activities of Polysaccharides fromFoods (Basel, Switzerland) · 2023Article
- Characterization and Gel Properties of Low-Molecular-Weight Carrageenans Prepared by Photocatalytic Degradation.Polymers · 2023Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
The structural characteristics, rheological properties, antioxidant and anti-inflammatory activities of Zingiber officinale polysaccharides (ZOP) and ZOP-1 were studied. The total soluble sugar contents of ZOP and ZOP-1 were 78.6 ± 0.6 and 79.4 ± 0.4%, respectively. Compared with ZOP, ZOP-1 had a larger molecular weight and a more uniform distribution. There were also some differences in the monosaccharide composition between ZOP and ZOP-1. The main monosaccharide of ZOP and ZOP-1 was glucose (Glc) and galactose (Gal), respectively. Ultraviolet visible spectroscopy (UV-Vis) and fourier transform infrared spectra (FT-IR) results showed that the two polysaccharides had the characteristic absorption peaks of polysaccharides and did not contain nucleic acid and protein. They had good thermal stability, trihelix structure and amorphous sheet structure. ZOP and ZOP-1 had obvious differences in microstructure. The surface of ZOP was smooth and the broken structure was compact and stable with angular shape, while the surface of ZOP-1 was uneven with spiral accumulation and not closely arranged. Moreover, ZOP and ZOP-1 were polysaccharides molecular polymers which were entangled by van der waals' force (VDW) between polysaccharides molecules and hydrogen bond association between sugar chains, and both contain α pyranose. At different concentrations, temperature, pH and salt ion concentrations, both ZOP and ZOP-1 had the properties of non-Newtonian fluids, showed shear dilution phenomenon, which had the potential as a texture modifier or thickener in food or biomedicine. Compared with ZOP, ZOP-1 showed superior antioxidant and anti-inflammatory activities in vitro.
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Registered trials
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