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      The structural characterization of a polysaccharide exhibiting antitumor effect from Pholiota adiposa mycelia

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      Scientific Reports
      Nature Publishing Group UK

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          Abstract

          PAP80-2a, purified from Pholiota adiposa mycelia, is a polysaccharide exhibiting prominent antitumor effects. However, the yield of PAP80-2a was low and its structure has not been characterized, impeding the exploration of its structure-function relationship, thus influencing the development of oral drugs for antitumor therapy and immunomodulation. In order to improve the yield of PAP80-2a, response surface methodology along with Box-Behnken design was applied to optimize the ultrasonic-assisted extraction conditions for polysaccharides. Then, the structure of PAP80-2a exhibiting antitumor activity was determined from different angles. The results showed that the extraction yield of P. adiposa polysaccharides increased by 11.5% under optimized ultrasonic extraction conditions. Structural analysis showed that PAP80-2a was mainly composed of glucose, rhamnose, xylose, and galactose in a ratio of 10.00: 2.09: 4.09: 1.13. The total amino acid content in the sugar chain was 69.92 μg/mL. The sugar chain structure was [α-Rha (1 → 3)-]n, and rhamnose was located at the non-reducing end of the sugar chain, while glucose was located at the non-reducing end or in the sugar chain in 1,2,6- and 1,3,6-linked forms. Our study clearly illuminates the primary structure of PAP80-2a, but 3D structure of PAP80-2a and its structure–function relationship is a future challenge.

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          Applications of ultrasound in food technology: Processing, preservation and extraction.

          Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering. Copyright © 2010 Elsevier B.V. All rights reserved.
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            Separation and quantification of component monosaccharides of the tea polysaccharides from Gynostemma pentaphyllum by HPLC with indirect UV detection

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              THE ISOLATION OF THE COMPONENTS OF STREPTOCOCCAL NUCLEOPROTEINS IN SEROLOGICALLY ACTIVE FORM

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                Author and article information

                Contributors
                Huqingxiu@caas.cn
                Journal
                Sci Rep
                Sci Rep
                Scientific Reports
                Nature Publishing Group UK (London )
                2045-2322
                11 February 2019
                11 February 2019
                2019
                : 9
                : 1724
                Affiliations
                [1 ]ISNI 0000 0001 0526 1937, GRID grid.410727.7, Institute of Agricultural Resources and Regional Planning, , Chinese Academy of Agricultural Sciences, ; 12 Zhongguancun South Street, Beijing, 100081 China
                [2 ]ISNI 0000 0004 0530 8290, GRID grid.22935.3f, State Key Laboratory for Agrobiotechnology and Department of Microbiology, , China Agricultural University, ; 2 Yuanmingyuan West road, Beijing, 100193 China
                Author information
                http://orcid.org/0000-0002-1757-9704
                Article
                38251
                10.1038/s41598-018-38251-6
                6370848
                30741980
                9f3f6ad4-a339-4610-8e7e-6c19c9ebb0eb
                © The Author(s) 2019

                Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

                History
                : 27 July 2018
                : 19 December 2018
                Funding
                Funded by: Special Fund for Agro-Scientific Research in the Public Interest, China (No. 201503137); China Agriculture Research System, CARS20
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