Preparation, structural characterization and prebiotic potential of mulberry leaf oligosaccharides-Reference-Cited by-同舟云学术

Preparation, structural characterization and prebiotic potential of mulberry leaf oligosaccharides

Published:2022 Issue:9 Volume:13 Page:5287-5298
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Hu Teng-Gen¹,Wu Hong²^ORCID,Yu Yuan-shan¹,Xu Yu-Juan¹,Li Er-Na¹,Liao Sen-Tai¹,Wen Peng³,Zou Yu-Xiao¹^ORCID

Affiliation:

1. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, China

2. School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China

3. Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, China

Abstract

The present study shows the structure characterization and prebiotic potential of a main oligosaccharide fraction (MLO 1-2) purified from the enzymatic hydrolysate of mulberry leaf polysaccharides by DEAE-52 cellulose and gel column chromatography.

Funder

Guangdong Academy of Agricultural Sciences

South China University of Technology

Special Project for Research and Development in Key areas of Guangdong Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO04048K

Reference52 articles.

1. The Human Intestinal Microbiome in Health and Disease