Bioactive Polysaccharides
- 1st Edition - October 19, 2017
- Latest edition
- Authors: Shaoping Nie, Steve W. Cui, Mingyong Xie
- Language: English
Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds.… Read more
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Description
Description
Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds. It describes and discusses specific topics based on the authors’ rich experience, including extraction technologies, practical techniques required for purification and fractionation, strategies and skills for elucidating the fine structures, in-vitro and in-vivo protocols, and methodologies for evaluating the specific bioactivities, including immune-modulating activities, anti-cancer activities, anti-oxidant activities, and others.
This unique book also discusses partial structure-functionality (bioactivities) relationships based on conformational studies. This comprehensive work can be used as a handbook to explore potential applications in foods, pharmaceuticals, and nutraceutical areas for commercial interests.
Key features
Key features
- Serves as a comprehensive review on extraction technologies, and as a practical guide for the purification and fractionation of bioactive polysaccharides
- Brings step-by-step strategies for elucidating the fine structures and molecular characterizations of bioactive polysaccharides
- Includes detailed experimental design and methodologies for investigation bioactivities using both in-vitro and in-vivo protocols
- Clarifies how to extract, purify, and fractionate bioactive polysaccharides, also exploring health benefits
- Useful as a guide to explore the commercial potentials of bioactive polysaccharides as pharmaceuticals, medicine, and functional foods
Readership
Readership
R & D scientists in functional food industry, nutrition researchers, functional food product developers, food chemists
Table of contents
Table of contents
Chapter 1. Introduction
- What are bioactive polysaccharides –their research histories
- Overview on the structure of polysaccharide, and structure diversity
- Overview on bioactivities
- --immunoregulatory
- --anticancer
- --antidiabetics
- --antioxidant
- --anti-inflamatory
- --kidney repair
- --other activities
- Structure-bioactivity relationship of polysaccharides
- Summary
Chapter 2. Methodologies for studying bioactive polysaccharides
- Isolation and purification and
- Structural analysis
- --Chemical method
- --Instrumental method
- Conformations and Molecualr characterization
- High performance size exclusion chromatography
- Light scattering
- Molecular modeling
- Strageties for evaluations of bioactivities
- Cell culture
- Animal studies
- Clinical trials
- Action mechanism – polysaccharide-receptors interactions
- Culture and regulatory issues
Chapter 3. 1,3 (1,6) Beta-glucans and their derivatives (from fungi and bioprocesses)
- Sources
- Preparation, extraction and purification
- Structure features;
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
Chapter 4. Cordyceps Polysaccharides
- Harvesting and Preparations
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Applications
Chapter 5. Complex Glucomannan from Ganoderma atrum
- Preparation process
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Applications
Chapter 6. Glucmannans from Dendrobium officinale and Aloe
- Preparation process
- Structure features/chemical modifications
- Solubility/Molecular weight
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Applications
Chapter 7. Tea Polysaccharides
- Preparation process
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Applications
Chapter 8. Psyllium Polysaccharides
- Preparation process
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Applications
Chapter 9. Cereal (1,3)(1,4) beta-glucans
- Preparation process
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
Applications
Chapter 10. Other Herbal Polysaccharides
- Sources and preparations
- Structure features
- Molecular characteristics
- Bioactivities;
- Discussion: structure-bioactivity relationship
- Future directions
Chapter 11. Practical applications of Bioactive Polysaccharides
- Bioactive polysaccharides as clinic drugs and medicine
- Bioactive polysaccharides as functional foods/nutraceuticals
- Regulatory status of bioactive polysaccharides
- Summary and Future Directions
Product details
Product details
- Edition: 1
- Latest edition
- Published: October 19, 2017
- Language: English
About the authors
About the authors
SN
Shaoping Nie
SC
Steve W. Cui
Dr. Cui founded a journal entitled “Bioactive Carbohydrates and Dietary Fibre” and acts as is the Editor-in-Chief of this journal. He is also Guest Editor and Editorial Board Member of Food Hydrocolloids. He was a Director of the Board of CIFST and chaired the 6th International Hydrocolloids Conference (Guelph, Canada in 2002), co-chaired the 2012 CIFST Conference at Niagara Falls, and acts as Chair of the13th International Hydrocolloids Conference (to be hold on May 16-20, 2016 in Guelph, Canada). He authored and edited two books: “Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (2000)” and “Food Carbohydrate: Chemistry, Physical Properties and Applications” (CRC Press, 2005). Dr. Cui holds six patents and has published over 160 peer-reviewed scientific papers and dozens of book chapters in the area of food carbohydrates.
Dr. Cui graduated from the Peking University, China with a B.Sc. degree in 1983, from Jiangnan University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in 1993 major in food carbohydrates.
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