Sugarcane, as one important and heavily planted industrial crop, is meaningful to develop its byproducts. In this paper, the ultrasonic collaborative pulse was beneficial for the yield improvement and good bioactivity protection. The sugarcane polyphenol extract (SPE) yield reached 2.42 ± 0.08 mg/g DW at the optimized conditions: pulse time of 60 s, pulse intensity of 2 kV/cm, ultrasonic time of 90 min, and ultrasonic power of 120 W. The SPE contained the total phenolic content of 6.01 ± 0.12 mg GAE/g extract and total flavonoids content of 7.15 ± 0.24 mg RE/g extract. The SPE was mainly composed of chlorogenic acid, schaftoside, hyperoside, quercitrin, and trans-3-hydroxycinnamic acid with 10.24 %, 14.92 %, 4.22 %, 12.05 %, 25.54 %, respectively. The SPE showed good radical scavenging activity with ORAC value of 134.57 μmol/g. The SPE could reduce the oxidative stress and extend the mean lifespan of nematodes by 7.19 % in vivo through increasing the activity of SOD and CAT to decrease the ROS level and MDA content. In addition, the SPE showed strong α-glucosidase inhibitory activity with IC50 of 0.53 mg/mL in a mixed inhibition type, which suggested that the SPE had good hypoglycemic potential.
Blackberry polysaccharides with certain molecular weight distribution have good bioactivity. In this research, type 2 diabetes mice were used to investigate the hypoglycemic effect of blackberry polysaccharides with three different molecular weights, BBP (603.59 kDa), BBP-8 (408.13 kDa) and BBP-24 (247.62 kDa), through gut microbiota modulation. Blackberry polysaccharides exhibited stronger hypoglycemic activity after degradation, and the FBG of BBP, BBP-8 and BBP-24 was reduced to 20.21 ± 4.17 mmol L-1, 20.6 ± 7.23 mmol L-1 and 17.32 ± 6.59 mmol L-1 and OGTT-AUC was reduced by 14.76%, 19.80% and 25.04%, respectively, after 8-week intervention. Furthermore, 16S rRNA gene sequencing analysis indicated that BBP, BBP-8 and BBP-24 could reshape the diversity and composition of the gut microbiota. From 0 to 4 weeks, the F/B of BBP, BBP-8 and BBP-24 reduced by 56.44%, 47.19% and 62.04%, reaching 3.39, 6.54, and 3.11 in the 8th week, respectively, which suggested the faster utilization of BBP-24. Moreover, the intervention the three blackberry polysaccharides increased the relative abundance of the targeted beneficial bacteria Oscillospira and Bacteroidaceae Bacteroides and decreased the relative abundance of the pathogenic bacterium Allobaculum. In general, the result demonstrated that blackberry polysaccharides with a lower molecular weight are more easily fermented, making the theoretical basis for the development of blackberry polysaccharides as a probiotic food to rapidly regulate intestinal flora for type 2 diabetes.
Dendrobium officinale polysaccharide (DOP), a natural hydrocolloid derived from polysaccharides, holds significant promise for enhancing the quality of frozen dough-based products. This research systematically examined the effects of DOP on the quality attributes of both frozen dough and the resulting bread throughout the period of frozen storage. Findings demonstrated that DOP enhanced thermal stability and slowed starch retrogradation. Dough containing 1.2 % DOP showed increased water absorption (68.63 ± 0.21 %), extended development time (8.63 ± 0.25 min), and decreased stability time (9.33 ± 0.06 min), along with diminished gluten strength and gelatinization viscosity. Moreover, higher concentrations of DOP markedly inhibited water migration, curtailed the rise in freezable water content, and reduced moisture loss during frozen storage (p