Bioactive Polysaccharides

Erscheinungsjahr 2017
ISBN: 978-0-12-809418-1
Verlag: Elsevier Science

Buch, Englisch, 566 Seiten, Format (B × H): 150 mm x 226 mm, Gewicht: 880 g

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.

Autoren/Hrsg.

Nie, Shaoping

Cui, Steve W

Xie, Mingyong

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction2. Methodologies for studying bioactive polysaccharides3. Beta-Glucans from Fungi4. Curdlan and derivatives5. Dendronan from Dendrobium officinale and Aloe6. Complex Glucomannan from Ganoderma atrum7. Cordyceps Polysaccharides8. Tea Polysaccharides9. Psyllium Polysaccharides10. Other Herbal Polysaccharides

Über Autor(innen)

Xie, Mingyong
Dr. Mingyong Xie is a Professor in the Department of Food Science and Engineering at Nanchang University, China. He is the Vice President of Nanchang University and Director of State Key Laboratory of Food Science and Technology, Nanchang University. He was graduated from the University of Bonn (Bonn, Germany) in 1997 with a Ph.D. degree major in Nutrition. His research interests are focused on food safety, food chemistry and nutrition, and developing bioactive ingredients for the functional foods and nutraceutical industry. Dr. Xie is the Associate Editor of LWT-Food Science and Technology, and the Member of Academic Degree Commission of the State Council, China, Member of Science and Technology Commission of the Ministry of Education, China. Dr. Xie authored and edited three books, holds eight patents, and has published over 100 peer-reviewed scientific papers in many journals, such as J Agric Food Chem, Food Chem, Pigment Cell & Melanoma Research, Anal Chim Acta, Anal Bioanal Chem, J Pharm Biomed Anal, J Chromtogr A, Talanta, Carbohydrate Polymers, J Food Eng, Food Hydrocolloids, Eur Food Res and Technol, Microchem J and Life Sciences, etc.

Nie, Shaoping
Prof. Shaoping Nie received his Ph.D. in 2006 from Nanchang University. He is the dean of the School of Food Science and Technology and the deputy director of the State Key Laboratory of Food Science and Technology, Nanchang University. He has been long engaged in the structural analysis and physiological function research of food polysaccharides. He has obtained funding from the National Natural Science Foundation of China for the Outstanding Youth and Key International (Regional) Cooperative Research Projects and has won the second prize of the National Science and Technology Progress Award and the provincial and ministerial awards of Natural Science or Science and Technology Progress over ten times. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. Over 30 invention patents have been authorized.