The carbohydrate compositions of poplar Ⅰ-214 and Chinese fir were investigated by the methods of hydrolysis and HPLC. The result showed that the contents of glucose, xylose and arabinose in poplar I-214 are higher t...The carbohydrate compositions of poplar Ⅰ-214 and Chinese fir were investigated by the methods of hydrolysis and HPLC. The result showed that the contents of glucose, xylose and arabinose in poplar I-214 are higher than those in Chinese fir, while contents of rhamnose and mannose in poplar I-214 are lower than those in Chinese fir.展开更多
The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets.Carbohydrates serve as the main source of energy in diets fed to pigs.Carbohydrates may be classi...The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets.Carbohydrates serve as the main source of energy in diets fed to pigs.Carbohydrates may be classified according to their degree of polymerization:monosaccharides,disaccharides,oligosaccharides,and polysaccharides.Digestible carbohydrates include sugars,digestible starch,and glycogen that may be digested by enzymes secreted in the gastrointestinal tract of the pig.Non-digestible carbohydrates,also known as fiber,may be fermented by microbial populations along the gastrointestinal tract to synthesize short-chain fatty acids that may be absorbed and metabolized by the pig.These non-digestible carbohydrates include two disaccharides,oligosaccharides,resistant starch,and non-starch polysaccharides.The concentration and structure of non-digestible carbohydrates in diets fed to pigs depend on the type of feed ingredients that are included in the mixed diet.Cellulose,arabinoxylans,and mixed linkedβ-(1,3)(1,4)-D-glucans are the main cell wall polysaccharides in cereal grains,but vary in proportion and structure depending on the grain and tissue within the grain.Cell walls of oilseeds,oilseed meals,and pulse crops contain cellulose,pectic polysaccharides,lignin,and xyloglucans.Pulse crops and legumes also contain significant quantities of galacto-oligosaccharides including raffinose,stachyose,and verbascose.Overall,understanding the structure,characteristics and measurable chemical properties of fiber in feed ingredients may result in more accurate diet formulations,resulting in an improvement in the utilization of energy from less expensive high-fiber ingredients and a reduction in reliance on energy from more costly cereal grains.展开更多
Polygonatum,a widely recognized medicinal and edible plant,exhibits several confirmed biological activities and holds significant market potential.Numerous studies have identified polysaccharides are one of the primar...Polygonatum,a widely recognized medicinal and edible plant,exhibits several confirmed biological activities and holds significant market potential.Numerous studies have identified polysaccharides are one of the primary bioactive components in the rhizomes of Polygonatum.Our previous research identified a notable presence of fructo-oligosaccharides in the rhizomes of Polygonatum sibiricum,highlighting its largely overlooked potential as a natural source of bioactive compounds.Therefore,a more systematic and comprehensive analysis of watersoluble carbohydrates across different species and plant parts of Polygonatum is essential.The aim of this study was to investigate the carbohydrate composition in four different species(Polygonatum filipes,Polygonatum cyrtonema,Polygonatum sibiricum,Polygonatum kingianum),focusing on the rhizomes,roots,leaves,stems,and fruits.In particular,we utilized a self-established method for the determination of fructo-oligosaccharides.The results indicated the presence of small amounts of mono/disaccharides and polysaccharides,as well as a considerable quantity of fructo-oligosaccharides in rhizome,root,fruit of Polygonatum.The polysaccharide content of PS is significantly higher than other species.The rhizome of PS contains the highest content of fructooligosaccharides,accounting for up to 50.48%.The fructo-oligosaccharides was the predominant carbohydrate in the rhizomes of Polygonatum Mill.spp.,comprising about 80.6%of the total soluble carbohydrates,with polysaccharides contributing approximately 11.0%,and mono/disaccharides contributing 8.4%.Our study offers valuable insights and a meaningful basis for the exploration of functional carbohydrate resources of Polygonatum Mill.展开更多
Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive charac...Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive characteristics of kefir.This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period.To this end,kefir cultures with various yeast species,including Debaryomyces hansenii(DH),Kluyveromyces marxianus(KM),Candida colliculosa(CC),Yarrowia lipolytica(YL),Saccharomyces bouardii(SB),Saccharomyces cerevisiae(SC),Kluyveromyces lactis(KL),and Geotricum candidum(GC),were prepared and utilized in kefir production.The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir(p<0.05),with Klyveromyces spp.having particularly notable effects.It was observed that kefir drinks containing ethanol exhibited negligible lactose content,while their ethanol content was high.Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose,whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.展开更多
基金Supported by key foundation research project (G1999016001) of China and Japan International Cooperation Agency.
文摘The carbohydrate compositions of poplar Ⅰ-214 and Chinese fir were investigated by the methods of hydrolysis and HPLC. The result showed that the contents of glucose, xylose and arabinose in poplar I-214 are higher than those in Chinese fir, while contents of rhamnose and mannose in poplar I-214 are lower than those in Chinese fir.
文摘The current paper reviews the content and variation of fiber fractions in feed ingredients commonly used in swine diets.Carbohydrates serve as the main source of energy in diets fed to pigs.Carbohydrates may be classified according to their degree of polymerization:monosaccharides,disaccharides,oligosaccharides,and polysaccharides.Digestible carbohydrates include sugars,digestible starch,and glycogen that may be digested by enzymes secreted in the gastrointestinal tract of the pig.Non-digestible carbohydrates,also known as fiber,may be fermented by microbial populations along the gastrointestinal tract to synthesize short-chain fatty acids that may be absorbed and metabolized by the pig.These non-digestible carbohydrates include two disaccharides,oligosaccharides,resistant starch,and non-starch polysaccharides.The concentration and structure of non-digestible carbohydrates in diets fed to pigs depend on the type of feed ingredients that are included in the mixed diet.Cellulose,arabinoxylans,and mixed linkedβ-(1,3)(1,4)-D-glucans are the main cell wall polysaccharides in cereal grains,but vary in proportion and structure depending on the grain and tissue within the grain.Cell walls of oilseeds,oilseed meals,and pulse crops contain cellulose,pectic polysaccharides,lignin,and xyloglucans.Pulse crops and legumes also contain significant quantities of galacto-oligosaccharides including raffinose,stachyose,and verbascose.Overall,understanding the structure,characteristics and measurable chemical properties of fiber in feed ingredients may result in more accurate diet formulations,resulting in an improvement in the utilization of energy from less expensive high-fiber ingredients and a reduction in reliance on energy from more costly cereal grains.
基金supported by the Ningbo Municipal Bureau of Science and Technology(2022Z174)the Science and Technology Research Project from Longquan(2024CYNY-003)the Key Research and Development Plan of Ningbo(2023Z119),China.
文摘Polygonatum,a widely recognized medicinal and edible plant,exhibits several confirmed biological activities and holds significant market potential.Numerous studies have identified polysaccharides are one of the primary bioactive components in the rhizomes of Polygonatum.Our previous research identified a notable presence of fructo-oligosaccharides in the rhizomes of Polygonatum sibiricum,highlighting its largely overlooked potential as a natural source of bioactive compounds.Therefore,a more systematic and comprehensive analysis of watersoluble carbohydrates across different species and plant parts of Polygonatum is essential.The aim of this study was to investigate the carbohydrate composition in four different species(Polygonatum filipes,Polygonatum cyrtonema,Polygonatum sibiricum,Polygonatum kingianum),focusing on the rhizomes,roots,leaves,stems,and fruits.In particular,we utilized a self-established method for the determination of fructo-oligosaccharides.The results indicated the presence of small amounts of mono/disaccharides and polysaccharides,as well as a considerable quantity of fructo-oligosaccharides in rhizome,root,fruit of Polygonatum.The polysaccharide content of PS is significantly higher than other species.The rhizome of PS contains the highest content of fructooligosaccharides,accounting for up to 50.48%.The fructo-oligosaccharides was the predominant carbohydrate in the rhizomes of Polygonatum Mill.spp.,comprising about 80.6%of the total soluble carbohydrates,with polysaccharides contributing approximately 11.0%,and mono/disaccharides contributing 8.4%.Our study offers valuable insights and a meaningful basis for the exploration of functional carbohydrate resources of Polygonatum Mill.
基金supported by Ege University Scientific Research Projects Coordinatorship(Project No:FGA-2020-21581).
文摘Kefir is a fermented dairy product known for its high content of lactic acid bacteria and various types of yeast.The yeast microorganisms present in kefir cultures play a crucial role in shaping the distinctive characteristics of kefir.This study aimed to investigate the impact of different yeast species commonly used in industrial kefir production on the carbohydrate and volatile aroma components of kefir during the storage period.To this end,kefir cultures with various yeast species,including Debaryomyces hansenii(DH),Kluyveromyces marxianus(KM),Candida colliculosa(CC),Yarrowia lipolytica(YL),Saccharomyces bouardii(SB),Saccharomyces cerevisiae(SC),Kluyveromyces lactis(KL),and Geotricum candidum(GC),were prepared and utilized in kefir production.The study findings revealed significant effects of different yeast species on the composition of carbohydrate and volatile aroma components in kefir(p<0.05),with Klyveromyces spp.having particularly notable effects.It was observed that kefir drinks containing ethanol exhibited negligible lactose content,while their ethanol content was high.Kefir drinks containing minimal Klyveromyces marxianus contained glucose and galactose,whereas those containing Yarrowia lipolitica exhibited the lowest ethanol content.
