Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles

Gastric mucosal injury is a common gastrointestinal disorder. Hericium erinaceus polysaccharide, the major active ingredient in Hericium erinaceus, can reduce gastric mucosal damage to some extent. In this study, two different products HMP-Vc and HMP-Ce were obtained by Vitamin C and cellulase degra...

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Autores principales:	Erdong Yuan, Shiying Nie, Liangyun Liu, Jiaoyan Ren
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Hericium erinaceus mycelium polysaccharide Degradation Food additive Silica nanoparticles Interaction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1c6827d411e146f38ebc647f880003a5
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spelling	oai:doaj.org-article:1c6827d411e146f38ebc647f880003a52021-11-30T04:17:35ZStudy on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles2590-157510.1016/j.fochx.2021.100172https://doaj.org/article/1c6827d411e146f38ebc647f880003a52021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000602https://doaj.org/toc/2590-1575Gastric mucosal injury is a common gastrointestinal disorder. Hericium erinaceus polysaccharide, the major active ingredient in Hericium erinaceus, can reduce gastric mucosal damage to some extent. In this study, two different products HMP-Vc and HMP-Ce were obtained by Vitamin C and cellulase degradation of Hericium erinaceus mycelium polysaccharide (HMP). The gastroprotective activity of polysaccharides and its interaction products with food additives silica nanoparticles (nSiO2) were studied in GES-1 cells. It was found that gastroprotective activity of HMP was significantly higher than that of degradation products, and the addition of nSiO2 could enhance this activity of HMP. The greatest difference between the degradation products and HMP was the reduction of the triple helix structure, which might be the reason of the gastroprotective activity was less than that of HMP. Moreover, nSiO2 might interact with HMP through hydrogen bonding to enhance its activity.Erdong YuanShiying NieLiangyun LiuJiaoyan RenElsevierarticleHericium erinaceus mycelium polysaccharideDegradationFood additiveSilica nanoparticlesInteractionNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100172- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Hericium erinaceus mycelium polysaccharide Degradation Food additive Silica nanoparticles Interaction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Hericium erinaceus mycelium polysaccharide Degradation Food additive Silica nanoparticles Interaction Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Erdong Yuan Shiying Nie Liangyun Liu Jiaoyan Ren Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
description	Gastric mucosal injury is a common gastrointestinal disorder. Hericium erinaceus polysaccharide, the major active ingredient in Hericium erinaceus, can reduce gastric mucosal damage to some extent. In this study, two different products HMP-Vc and HMP-Ce were obtained by Vitamin C and cellulase degradation of Hericium erinaceus mycelium polysaccharide (HMP). The gastroprotective activity of polysaccharides and its interaction products with food additives silica nanoparticles (nSiO2) were studied in GES-1 cells. It was found that gastroprotective activity of HMP was significantly higher than that of degradation products, and the addition of nSiO2 could enhance this activity of HMP. The greatest difference between the degradation products and HMP was the reduction of the triple helix structure, which might be the reason of the gastroprotective activity was less than that of HMP. Moreover, nSiO2 might interact with HMP through hydrogen bonding to enhance its activity.
format	article
author	Erdong Yuan Shiying Nie Liangyun Liu Jiaoyan Ren
author_facet	Erdong Yuan Shiying Nie Liangyun Liu Jiaoyan Ren
author_sort	Erdong Yuan
title	Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
title_short	Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
title_full	Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
title_fullStr	Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
title_full_unstemmed	Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
title_sort	study on the interaction of hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/1c6827d411e146f38ebc647f880003a5
work_keys_str_mv	AT erdongyuan studyontheinteractionofhericiumerinaceusmyceliumpolysaccharidesanditsdegradationproductswithfoodadditivesilicananoparticles AT shiyingnie studyontheinteractionofhericiumerinaceusmyceliumpolysaccharidesanditsdegradationproductswithfoodadditivesilicananoparticles AT liangyunliu studyontheinteractionofhericiumerinaceusmyceliumpolysaccharidesanditsdegradationproductswithfoodadditivesilicananoparticles AT jiaoyanren studyontheinteractionofhericiumerinaceusmyceliumpolysaccharidesanditsdegradationproductswithfoodadditivesilicananoparticles
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Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles

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