Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties.

Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, ß1-2-D-xylose, ß1-2-D-mannose and α1-2-D-glucose. The effect of incorporating LWSP on the quality of beef sausages, stuffed into collagen casings after 15 days of storage at 4 °C, was evaluated for texture profile analysis, color, sensory analysis and oxidation attributes. The new sausages formulated with LWSP recorded good textural attributes via reduction of cohesiveness, hardness and chewiness and improved the sensory features, especially texture, color and general acceptability. In addition, substituting ascorbic acid, a synthetic antioxidant, via the biological ingredient LWSP, retarded lipid oxidation and improved the oxymyoglobin rate until 15 days of storage. LWSP was proved to be a good natural substituent to synthetic antioxidants that definitely improves the oxidation stability and quality of sausages.

Purification, composition and biological activities of a novel heteropolysaccharide extracted from Linum usitatissimum L. seeds on laser burn wound.

The present study investigates the purification, structure and in vitro antioxidant activities of a novel water soluble polysaccharide (LWSP) extracted from Linum usitatissimum L. seeds and evaluates the in vivo wound healing performance on CO2 laser fractional burn in a rat model. LWSP is a heteropolysaccharide that consists of glucose, mannose, xylose and arabinose. Three different tests were used to evaluate the antioxidant activity of this carbohydrate. The scavenging activity against 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical at a concentration of 5 mg/ml was 99.77%. The total antioxidant capacity of LWSP at 12 mg/ml was equivalent to 166.61 µg acsorbic acid. LWSP displayed a high protection effect against DNA damage induced byhydroxyl radical. No hemolytic activity was observed towards human erythrocytes. LWSP was tested in functional properties. The results showed good emulsion properties and high water (WHC) and oil holding (OHC) capacities (11.23 and 1.05%, respectively). In addition, the application of LWSP on the burn wound site in rat model increased significantly the percentage of burn contraction (98.6%) after 8 days of injury. According to the histological assessment, the LWSP-treated group had a higher content of hydroxyproline (846. 67 ±â€¯92.28 mg/g tissue) than the other groups. Overall, the findings demonstrate that the application of this novel LWSP may open promising opportunities for burn wound healing in modern medicine.

Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds.

A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluconic acid polymer, was isolated from fenugreek seeds. It was structurally characterized by Fourier transformed infrared (FT-IR), X-ray diffraction (XRD), High performance liquid chromatograpy (HPLC), and Nuclear magnetic resonance (NMR) spectroscopies. FT-IR and NMR spectra showed the characteristic bands of polysaccharides. According to XRD spectrum, FWSP is a semi-crystalline polymer. Functional properties of FWSP were investigated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. FWSP was capable of emulsifying several food-grade oils and hydrophobic compounds, especially corn oil and hexane. The effects of FWSP on oxidative processes in beef sausages during refrigerated (4°C) storage was investigated. The results showed significant inhibition (p<0.05) of lipid and myoglobin oxidation and provided evidence that FWSP is a potent and useful antioxidant for maintaining storage stability of beef sausages, and could replace vitamin C currently used as antioxidant in industry process.

Purification and characterization of a novel exopolysaccharides produced by Lactobacillus sp. Ca6.

This study was undertaken to investigate the ability of ten lactic acid bacterial strains to produce exopolysaccharides (EPS) on MRS broth containing 4% sucrose. A maximum EPS production yield of 2.4 g/l was obtained by strain Lactobacillus sp. Ca6. The results from thin layer chromatography (TLC) and high performance chromatography (HPLC) analyses showed that the EPS produced was a polymer of glucose. Further FTIR spectroscopic analysis revealed the presence of carboxyl, hydroxyl and amide groups corresponding to a typical EPS. In addition to EPS production, Lactobacillus sp. Ca6 displayed good probiotic properties (antimicrobial activities and sensitivity to several antibiotics) and resistance to acidic condition (pH 2) and 5% bile bovine. Overall, the findings indicate that this strain has a number of promising properties that make it a potential promising candidate for future application as a food additive.