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学者姓名：潘磊
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Abstract ：
Laminaria japonica polysaccharide (LJP) is an important nutrient of Laminaria japonica, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded Laminaria japonica polysaccharide (LJPS) on flavor, storage stability, and dynamic in vitro digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of Lactobacilli and Lactococci was sustained during the dynamic in vitro digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.
Keyword ：
Dynamic in vitro digestion Dynamic in vitro digestion Laminaria japonica Laminaria japonica Polysaccharide Polysaccharide Set yogurt Set yogurt Steam explosion Steam explosion
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| GB/T 7714 | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
| MLA | Wu, Jiabin et al. "Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 100 (2025) . |
| APA | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun , Wang, Lin , Zhang, Fan , Huang, Hangyu et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
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BACKGROUND: Dictyophora indusiata polysaccharide is an important bioactive component of D. indusiata, playing an important role in alleviating inflammation. The present study aimed to investigate the anti-inflammatory effect and mechanism of D. indusiata polysaccharide on lipopolysaccharide (LPS)-induced intestinal inflammation in mice. RESULTS: Our results indicated that D. indusiata polysaccharide ameliorated intestinal inflammation of mice by increasing the body weight, the number of goblet cells and decreasing inflammatory cell infiltration. In addition, D. indusiata polysaccharide significantly up-regulated expression of ZO-1, Occuldin mRNA, which were 2.55-fold and 2.28-fold higher than the LPS group, respectively. In particular, D. indusiata polysaccharide effectively inhibited the Toll-like receptor 4 (TLR4)/ c-Jun NH2-terminal kinase (JNK) signalling pathway which was 0.34-fold and 0.49-fold of gene expression and 0.41-fold and 0.39-fold of protein expression in the LPS group, respectively. CONCLUSION: The results of the present study suggested that D. indusiata polysaccharide exerted anti-inflammatory and intestinal protective effects by inhibiting the TLR4/JNK signaling pathway, which will provide a basis for the potential value of D. indusiata polysaccharide as prebiotics in food applications. (c) 2024 Society of Chemical Industry.
Keyword ：
anti-inflammatory anti-inflammatory Dictyophora indusiata Dictyophora indusiata polysaccharide polysaccharide TLR4/JNK signaling pathway TLR4/JNK signaling pathway
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| GB/T 7714 | Zhang, Zihao , Zeng, Zhikun , Wang, Lin et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) : 974-981 . |
| MLA | Zhang, Zihao et al. "Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 2 (2025) : 974-981 . |
| APA | Zhang, Zihao , Zeng, Zhikun , Wang, Lin , Xiong, Bin , Zheng, Baodong , Zhang, Yi et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) , 974-981 . |
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BACKGROUNDBifidobacterium longum subsp. longum, as a probiotic, has been annotated to be added to food. Our previous study found that Dictyophora indusiata polysaccharide (DIP) promoted the proliferation of B. longum and produced acetic acid. The aim of this work was to elucidate the pathway by which B. longum F2 utilizes DIP to produce acetic acid.RESULTSThe results showed that strain F2 is a rod-shaped Gram-positive bacterium, and whole genome sequencing indicated that strain F2 could be identified as B. longum, which has a genome length of 2 477 907 bp encoding 2158 genes. In addition, B. longum F2 survived in harsh environments. Notably, two fractions of DIP were utilized by B. longum F2 to produce 1.17-fold and 1.10-fold acetic acid, which is associated with the powerful carbohydrate metabolism genes. KEGG (Kyoto Encyclopedia of Genes and Genomes) pathway annotation and quantitative polymerase chain reaction showed that the galE gene was significantly upregulated by 1.90-fold and 2.59-fold in two fractions of DIP.CONCLUSIONThe galE gene is a key gene in the production of acetic acid by B. longum F2 using DIP, which synthesizes acetic acid through the Leloir pathway. This finding provides new insights into the mechanism of acid production by probiotics using carbohydrates, and establishes a theoretical basis for the high-value application of edible fungi polysaccharides. (c) 2025 Society of Chemical Industry.
Keyword ：
acetic acid acetic acid Bifidobacterium longum subsp. longum Bifidobacterium longum subsp. longum Dictyophora indusiata polysaccharide Dictyophora indusiata polysaccharide galE galE
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| GB/T 7714 | Zeng, Zhikun , Wang, Lin , Zhang, Wenjing et al. Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2 [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (14) : 0 . |
| MLA | Zeng, Zhikun et al. "Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 14 (2025) : 0 . |
| APA | Zeng, Zhikun , Wang, Lin , Zhang, Wenjing , Lin, Yaqing , Wang, Binbin , Zhang, Yi et al. Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2 . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (14) , 0 . |
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This study aimed to investigate the structure and its effect on the set yogurt quality of Gracilaria lemaneiformis polysaccharide (GLP). Herein, GLP was mainly composed of galactose, xylose and glucose with proportions of 93.65 %, 3.49 % and 2.86 %, respectively, and a molecular weight of 2.305 x 106 Da. In addition, GLP exhibited excellent thermal stability based on thermogravimetric analysis and differential scanning calorimetry. This study also investigated the impact of GLP on the quality of set yogurt was investigated in this work. The results indicated that 0.1 % GLP significantly facilitated the formation of a stable and unique gel network structure in set yogurt. Meanwhile, the addition of 0.1 % GLP improved the water holding capacity and hardness of set yogurt during storage periods, and the yogurt demonstrated shear thinning behavior and a higher storage modulus. It was remarkable that 0.1 % GLP regulated the odor of set yogurt, including increasing the response values of W1W and W2W, which may be related to the formation of acetic acid and acetoin. Collectively, this study showed the potential advantages of GLP as a stabilizer for set yogurt, contributing to the high-value utilization of marine polysaccharides in the food industry.
Keyword ：
Gracilaria lemaneiformis polysaccharide Gracilaria lemaneiformis polysaccharide Set yogurt Set yogurt Stability Stability Structure Structure
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| GB/T 7714 | Wang, Xiaoying , Zeng, Zhikun , Lin, Yaqing et al. The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 329 . |
| MLA | Wang, Xiaoying et al. "The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 329 (2025) . |
| APA | Wang, Xiaoying , Zeng, Zhikun , Lin, Yaqing , Zhang, Yi , Pan, Lei . The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 329 . |
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Abstract ：
This study clarified the structure and digestive properties of the Laminaria japonica polysaccharide (LJP). It was demonstrated that LJP belongs to a heteropolysaccharide composed of mannuronic acid, fucose, galactose, glucuronic acid, mannose, xylose, glucose, and guluronic acid in the proportion of 34.56%: 30.55%: 10.63%: 7.52%: 6.66%: 3.74%: 3.62%: 2.72%, with a backbone chain composed of -> 4)-beta-d-ManA-(1 ->, -> 3)-alpha-l-Fucp-(1 ->, -> 4)-alpha-GulA-(1 ->, -> 3,4)-alpha-GlcA-(1 ->, and -> 4)-beta-d-GlcA-(1 ->. In vivo fluorescence imaging indicated that LJP was mainly distributed in the stomach and intestinal segments of mice, and the fluorescence signal gradually disappeared after 12 h of digestion. In addition, LJP had no effect on the phenotype and general health of mice while promoting the proliferation of the beneficial bacteria Rikenella, Rikenellaceae_RC9_gut_group. Notably, 100 mg/kg LJP significantly increased the levels of acetic and butyric acid in the mice feces, which were 1.51 and 2.65 folds higher than the controls, respectively. Our study illuminated the absorption and distribution mechanism of LJP, providing a scientific reference for revealing LJP as a potential prebiotic.
Keyword ：
digestion and absorption digestion and absorption gut microbiota gut microbiota Laminaria japonica polysaccharide Laminaria japonica polysaccharide short-chainfatty acids short-chainfatty acids structure structure
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| GB/T 7714 | Lin, Yaqing , Wu, Jiabin , Huang, Hangyu et al. Mechanisms of Laminaria japonica Polysaccharide Digestion and Absorption: Structure, In Vivo Fluorescence Imaging, and Gut Microbiota [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (33) : 21148-21161 . |
| MLA | Lin, Yaqing et al. "Mechanisms of Laminaria japonica Polysaccharide Digestion and Absorption: Structure, In Vivo Fluorescence Imaging, and Gut Microbiota" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 73 . 33 (2025) : 21148-21161 . |
| APA | Lin, Yaqing , Wu, Jiabin , Huang, Hangyu , Zeng, Zhikun , Zhang, Wenjing , Wang, Lin et al. Mechanisms of Laminaria japonica Polysaccharide Digestion and Absorption: Structure, In Vivo Fluorescence Imaging, and Gut Microbiota . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (33) , 21148-21161 . |
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This study aimed to investigate the chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction DIP0p. Our results indicated that DIP0p belongs to a heteropolysaccharide composed of glucose, galactose, mannose and xylose, accounting for 53.25 %, 24.18 %, 19.19 % and 3.37 %, respectively. Methylation and NMR results suggested that the main glycosidic bonds of DIP0p is -*3)-Glcp-(1 -* with -*4)Glcp-(1-*, -*3,4)-Glcp-(1-*, -*3,4)-Galp-(1 -* and -*6)-Manp-(1 -* branches. In addition, DIP0p increased the abundance of benificial bacteria during the in vitro fecal fermentation, including Phascolarctobacterium, Parabacteroides and Bifidobacterium. It is remarkable that DIP0p improved the level of acetic acid, propionic acid, and butyric acid of the fermentation system, which were 1.31, 1.52, and 2.64 folds higher than the Controls, respectively. In summary, this study comprehensively analyzed the structure and probiotic activity of DIP0p, which providing a theoretical basis for the development of the functional foods.
Keyword ：
Dictyophora indusiata Dictyophora indusiata Microbiota Microbiota Polysaccharide Polysaccharide SCFAs SCFAs Structure Structure
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| GB/T 7714 | Pan, Lei , Wang, Lin , Zeng, Zhikun et al. Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction [J]. | FOOD CHEMISTRY , 2025 , 463 . |
| MLA | Pan, Lei et al. "Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction" . | FOOD CHEMISTRY 463 (2025) . |
| APA | Pan, Lei , Wang, Lin , Zeng, Zhikun , Zhang, Zihao , Zheng, Baodong , Zhang, Yi . Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction . | FOOD CHEMISTRY , 2025 , 463 . |
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This study aimed to comprehensively investigate the structure of purified exopolysaccharide EPS821-2, and the effect of Weissella cibaria FAFU821 on bread quality. Here, the findings determined that EPS821-2 was composed of 95.97 % glucose and 3.31 % mannose, with a molecular weight of 758.77 kDa. In addition, EPS821-2 was mainly composed of alpha-(1 -* 6) linkages with branches containing alpha-(1 -* 2), alpha-(1, 3 -* 6), and alpha-(1, 4 -* 6). Interestingly, EPS821-2 exhibited a three-dimensional structure, which led to the hypothesis that W. cibaria FAFU821 contributed to the quality of bread. The results revealed that W. cibaria FAFU821 enhanced the viscoelasticity of sourdough. It is remarkable that sourdough bread femented by W. cibaria FAFU821 had an excellent water holding capacity and lower hardness. In particular, W. cibaria FAFU821 increased the volatile profile of bread, including linoleic acid ethyl ester and acetic acid. This work provided the scientific insight for the applications of W. cibaria FAFU821 and its synthesized EPS821-2 in bakery innovation.
Keyword ：
Bread quality Bread quality Exopolysaccharide Exopolysaccharide Three-dimensional structure Three-dimensional structure Weissella cibaria Weissella cibaria
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| GB/T 7714 | Zhang, Fan , Wang, Xiaoying , Wang, Lin et al. Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide [J]. | FOOD CHEMISTRY , 2025 , 475 . |
| MLA | Zhang, Fan et al. "Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide" . | FOOD CHEMISTRY 475 (2025) . |
| APA | Zhang, Fan , Wang, Xiaoying , Wang, Lin , Zheng, Baodong , Zhang, Yi , Pan, Lei . Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide . | FOOD CHEMISTRY , 2025 , 475 . |
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Dictyophora indusiata is an edible fungus, which is known as bamboo fungus. D. indusiata polysaccharide is considered as the most important bioactive component. The aim of this study was to investigate the structure of a polysaccharide fraction from D. indusiata and the effects of D. indusiata polysaccharide on gut microbiota and metabolites in inflammatory mice. Here, the DIP1p, a polysaccharide fraction from D. indusiata, was obtained by isolation and purification using Cellulose DE-52 column and Sephadex G-200 gel column. The results showed that DIP1p is a heteropolysaccharide consisting of glucose, mannose, galactose and xylose in the ratio of 55.2 %, 28.6 %, 10.3 % and 5.9 %, which mainly linked by -*3)-Glcp-(1 -* glycosidic bonds. In addition, D. indusiata polysaccharide restored the colonic length reduction, modulated the secretion of cytokine and mitigated histological damage. It is remarkable that D. indusiata polysaccharide enhanced the abundance of beneficial bacteria Blautia and Roseburia, and increased the levels of short-chain fatty acids including acetic acid and propionic acid. Our findings indicated that D. indusiata polysaccharide remodeled gut microbiota and enhanced short-chain fatty acids levels to alleviate the inflammation.
Keyword ：
Dictyophora indusiata polysaccharide Dictyophora indusiata polysaccharide Gut microbiota Gut microbiota Inflammation Inflammation Short-chain fatty acids Short-chain fatty acids Structure Structure
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| GB/T 7714 | Wang, Lin , Zhang, Zihao , Zeng, Zhikun et al. Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice [J]. | CARBOHYDRATE POLYMERS , 2025 , 351 . |
| MLA | Wang, Lin et al. "Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice" . | CARBOHYDRATE POLYMERS 351 (2025) . |
| APA | Wang, Lin , Zhang, Zihao , Zeng, Zhikun , Lin, Yaqing , Xiong, Bin , Zheng, Baodong et al. Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice . | CARBOHYDRATE POLYMERS , 2025 , 351 . |
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Exopolysaccharides (EPSs) from lactic acid bacteria (LAB) play important roles in food, pharmaceutical, and medical applications. The aims of this study were to explore the digestive characteristics of Leuconostoc mesenteroides RSG7 EPS and its effects on the gut microbiota. RSG7 EPS could not be digested using salivary, gastric, or intestinal in vitro models of digestion. However, after fecal fermentation, the molecular weight (Mw) of RSG7 EPS decreased by 50.91 f 3.18%, and the surface morphology changed remarkably, developing wrinkles and dense fragments. These results indicated that RSG7 EPS could be degraded and consumed by human gut microbiota. Notably, in a fecal fermentation model, RSG7 EPS promoted the increase of beneficial bacteria, including Phascolarctobacterium with an abundance of 0.127 f 0.011 at 24 hand 0.149 f 0.021 at 48 hand Faecalicoccus with an abundance of 0.037 f 0.003 at 24 h and 0.016 f 0.003 at 48 h. In particular, the concentrations of propionic acid (24.176 f 0.978 mM), valeric acid (0.453 f 0.033 mM), and total short-chain fatty acids (57.378 f 2.027 mM, SCFAs) were significantly increased after 48 h in vitro fecal fermentation of RSG7 EPS. This study suggests that RSG7 EPS could be developed as a prebiotic to improve human intestinal health.
Keyword ：
Exopolysaccharide Exopolysaccharide Gut microbiota Gut microbiota Leuconostoc mesenteroides Leuconostoc mesenteroides Simulated digestion and fermentation Simulated digestion and fermentation
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| GB/T 7714 | Wang, Binbin , Zuo, Kaiyue , Zeng, Zhikun et al. Simulated digestion and fermentation characteristics of exopolysaccharide from Leuconostoc mesenteroides RSG7 and its effect on the human gut microbiota [J]. | FOOD BIOSCIENCE , 2025 , 63 . |
| MLA | Wang, Binbin et al. "Simulated digestion and fermentation characteristics of exopolysaccharide from Leuconostoc mesenteroides RSG7 and its effect on the human gut microbiota" . | FOOD BIOSCIENCE 63 (2025) . |
| APA | Wang, Binbin , Zuo, Kaiyue , Zeng, Zhikun , Guo, Yanru , Pan, Lei , Wu, Baomei . Simulated digestion and fermentation characteristics of exopolysaccharide from Leuconostoc mesenteroides RSG7 and its effect on the human gut microbiota . | FOOD BIOSCIENCE , 2025 , 63 . |
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Dictyophora indusiata polysaccharide (DIP) is a bioactive substance with excellent prebiotic activity. In this study, we investigated the effects of 0.1 % (w/v) DIP on the physical properties, flavor characteristics and Bifidobacterium longum F2 proliferation of milk beverages. The results showed that DIP maintained the stability of milk beverages, and improved the flavor of milk beverages, including the sweetness, sourness and umami. Notably, DIP significantly increased the content of acetoin, 2-nonanone and 1-nonanol on the 1st and 7th days of storage in milk beverages. In particular, DIP promoted the proliferation of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum F2 and produced acetic acid, which contributed to the improvement of the nutritional properties of the milk beverages. Taken together, the impact of DIP on physical properties, flavor and acetic acid production of milk beverages are consistent with the sensory results. This study demonstrates that DIP is a promising milk beverage additive and provides theoretical guidance for the commercialization of DIP for high value utilization.
Keyword ：
Bifidobacterium longum F2 Bifidobacterium longum F2 Dictyophora indusiata polysaccharide Dictyophora indusiata polysaccharide Milk beverage Milk beverage
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| GB/T 7714 | Zeng, Zhikun , Chen, Shuangan , Wang, Lin et al. Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage [J]. | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 436 . |
| MLA | Zeng, Zhikun et al. "Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage" . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 436 (2025) . |
| APA | Zeng, Zhikun , Chen, Shuangan , Wang, Lin , Lin, Yaqing , Zheng, Baodong , Zhang, Yi et al. Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 436 . |
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