The idea of functional foods containing bioactive properties has become a focal point of food and nutrition research. Bioactive polysaccharides have received particular attention due to the many traditional uses of these phytochemicals in various regions of the world. They have been shown to exhibit a range of bioactivities, including antioxidant, anti-cancer, anti-diabetes, anti-inflammatory, cardiovascular protection, neuroprotection, and anticoagulation. These compounds or bioactive extracts are called nutraceuticals and are now more commonly used in the prevention, management, and supplement therapy of non-communicable diseases such as cardiovascular diseases, cancer, neurodegenerative diseases, stroke, and type 2 diabetes. Natural compounds such as phytochemicals from foods mostly have a safe profile due to their origin, and can be applied quickly and more widely in health conditions. If they are used effectively, they can potentially improve the health outcomes of non-communicable diseases, which will benefit patients and the general public. Their relatively safe profile and ready to use nature, also mean that they can be more readily applied in clinical situations as supplement therapy or preventative intervention. With the increasing popularity of food bioactive phytochemicals in health applications; such as fucoidan in cancer supplement therapy; mussel extract in pain management; and omega-3 in cardiovascular protection, there is a growing demand for more research in this field to be explored and reported. There is an increasing body of literature on food bioactive polysaccharides in relation to non-communicable diseases and health that needs to be built on. For example, Amanita caesarea polysaccharides has been shown to protect against Alzheimer's disease; Polysaccharides from Enteromorpha prolifera have been shown to improve glucose metabolism; and Polysaccharides isolated from plants, fungi, microorganisms, and marine sources have exhibited anti-cancer effects. Therefore, the main goal of this Research Topic is to present novel research exploring the role of bioactive polysaccharides from food in non-communicable diseases, to enrich our knowledge and understanding of those compounds in health applications. Finding new bioactive phytochemicals from different or novel foods is another important aspect of this. In particular, novel phytochemicals in the prevention and supplement therapy of non-communicable diseases is an area of interest and of importance to researchers and the general public. We welcome original research, short communications and reviews exploring this topic.

Auckland Bioengineering Institute, Faculty of Engineering, University of Auckland

Shaanxi Normal University

Shanghai Institute of Technology

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Frontiers in Nutrition

Clinical Nutrition

Food Chemistry

Frontiers in Chemistry

Food Bioactive Polysaccharides and their Health Functions

Polysaccharides are a class of macromolecular compounds consisting of more than 10 identical or different monosaccharides linked by glycosidic bonds, which are widely found in living organisms. Among them, those polysaccharides that promote the health of the organism, control cell differentiation, regulate cell growth and aging, and participate in many physiological activities such as cell recognition, cell metabolism, embryonic development, viral infection, and immune response are called bioactive polysaccharides or biological response modifier (BRM). The chemical structure of active polysaccharides determines their biological activity, and the study of the conformational relationship of active polysaccharides can provide theoretical guidance for the purposive screening of their biological activity. With the characteristics of high safety, low toxic side effects, good efficacy and wide sources, active polysaccharides have received wide attention from scholars domestically and worldwide in recent years and has become one of the research hotspots in food science, medicine, and molecular biology.Today, both food safety and food security affect our daily life greatly. This was our motivation to launch this Research Topic about bioactive polysaccharides in foods and their health functions. This Research Topic contains eight published papers, which very well represent the current knowledge in their respective fields.For example, the first paper came from <a href="https://doi.org/10.3389/fnut.2020.00069">Li et al.</a>, titled “Relationships Between Cell Structure Alterations and Berry Abscission in Table Grapes.” In their paper, the authors established an abscission zone of grape berries characterized by multiple cell microstructural or ultrastructural alterations in the stalk-berry junction, berry brush, and pedicel tissue cells. They found that the detachment force of the grapes decreased and berry abscission increased over the mean time during the whole storage period. They also concluded that the “Nanyu” variety appeared to be best at delaying berry drop, whereas “Kyoho” and “Muscat Kyoho” appear to be very susceptible to berry drop. Their study will guide the grape-planting farmers to choose a good variety to improve berry abscission and keep the grape being ripe without dropping, thus increasing the harvesting ratio of the grape. The second paper dealt with gum arabic modulating hepatic and renal profile among rheumatoid arthritis sufferers. They chose 40 patients aged 18–70 to take gum arabic orally for 12 weeks as a single dose of 30 g. They finally concluded that GA presented hepatic and renal protective effects among RA patients. GA acted as an anti-inflammatory and antioxidant agent among end-stage hepatic and renal patients.The third paper mainly discussed the evolution of fructans in Aguamiel during the plant production lifetime. They examined aguamiel composition in three agave plants during their productive lifetime (4&#x2013;9 months). They finally found that the concentration of agave fructans and sucrose, especially fructan profile, change during the aguamiel production process. They even found some new fructo-oligosaccharides which can be synthesized by bacteria present in aguamiel. This study might play an important role in utilizing utilize aguamiel soon.Researchers from China and the US cooperatively studied the impacts of environmental factors on the pasting properties of cassava flour mediated by its macronutrients. They finally reached a conclusion that the pasting temperatures of cassava flour had a significant direct correlation with growth temperature and were negatively correlated with altitude. They put forward a hypothesis that they might predict and control cassava flour quality and pasting properties via environmental condition alterations soon.The fifth paper mainly studied the inhibitory effects of Hericium erinaceus beta-glucan (HEBG) on in vitro starch digestion. They firstly elucidated the fine structure of beta-glucan extracted from Hericium erinaceus, and then investigated the effects of the glucans on in vitro digestion of wheat starch by the Englyst method. Finally, they unraveled the triple helix structure in HEBG, which might play an important role in inhibiting starch digestion. Moreover, beta-1,3-glucans had stronger inhibitory effects than beta-1,6-glucans.Several scientists jointly investigated fucoidan from Sporophyll of Undaria pinnatifida in Weihai, China. They mainly compared the chemical compositions and antioxidant activity of different molecular weight fractions. They used dialysis to get fucoidan fractions with molecular weight cutoffs of &gt; 300 kDa and &lt;10 kDa. Finally, they found that the primary antioxidant activity of the 10 kDa fraction was significantly higher than that of the 300 kDa fraction, fucoidan crude extract, and fucoidan standard, but the secondary antioxidant capacities of the 10 and 300 kDa fraction were similar, and both were higher than that of butylated hydroxy anisole (BHA). The ferric reducing antioxidant power was higher in the 300 k and fucoidan crude extract. These studies lay the foundation for a fucoidan industry in Weihai, China.<a href="https://doi.org/10.3389/fnut.2021.646988">Chaudhari et al.</a> from India reviewed curdlan therapeutic and industrial applications by considering recent patents. They firstly determined that curdlan is an exopolysaccharide composed of glucose linked with β-(1,3)-glycosidic bond. They then provided the latest information about the chemistry and biosynthesis of curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and details about the recent patents of curdlan and its derivatives.<a href="https://doi.org/10.3389/fnut.2021.692673">Lv et al.</a> from China contributed the final paper titled “structural features and digestibility of corn starch with different amylose content.” From their study, they found that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). HACS 60, with the highest RS content, had a unique surface fractal structure, indicating that the dense structure is effective in maintaining the RS content. These conclusions made a fundamental study toward the development of more slowly digestible foods.From the above summaries of the mentioned papers, it was seen that polysaccharides play essential roles for plants, animals, and human beings. However, eight papers can&apos;t represent all aspects related to food bioactive polysaccharides and their health functions. The following aspects might be considered as future foci:1. Polysaccharides modulating the gut microbiota of human beings to control chronic diseases.2. Polysaccharides changing food microstructure to control starch retrogradation, reduce ice crystals, and improve food mouthfeel.3. Polysaccharides interacting with other macromolecules in food, such as protein or fatty acids, and generating different physicochemical and/or biological properties of these conjugates.4. Polysaccharides interacting with each other thus forming food gel or a food colloidal system.5. Polysaccharides acting as wall materials to encapsulate bioactive or flavor compounds.6. Polysaccharides acting as Pickering agents to stabilize food flavor emulsions or food nutrients microemulsions.7. Polysaccharides acting as fat replacers to substitute food lipids so as to prepare fat-reduced foods.8. Polysaccharides acting as functional materials to prepare bioactive packaging, smart coating, and biodegradable materials.TF: revising. XY and QK: writing and original idea. JL: organizing. All authors contributed to the article and approved the submitted version.The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.Thanks for JL organizing such a wonderful issue.

Editorial: Food Bioactive Polysaccharides and Their Health Functions

Curdlan is an exopolysaccharide, which is composed of glucose linked with β-(1,3)-glycosidic bond and is produced by bacteria, such as Alcaligenes spp., Agrobacterium spp., Paenibacillus spp., Rhizobium spp., Saccharomyces cerevisiae, Candida spp., and fungal sources like Aureobasidium pullulan, Poria cocos, etc. Curdlan has been utilized in the food and pharmaceutical industries for its prebiotic, viscosifying, and water-holding properties for decades. Recently, the usefulness of curdlan has been further explored by the pharmaceutical industry for its potential therapeutic applications. Curdlan has exhibited immunoregulatory and antitumor activity in preclinical settings. It was observed that curdlan can prevent the proliferation of malarial merozoites in vivo; therefore, it may be considered as a promising therapy for the treatment of end-stage malaria. In addition, curdlan has demonstrated potent antiviral effects against human immunodeficiency virus (HIV) and Aedes aegypti virus. It has been suggested that the virucidal properties of curdlans should be extended further for other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19). The prebiotic property of curdlan would confer beneficial effects on the host by promoting the growth of healthy microbiota in the gut and consequently help to reduce gastrointestinal disorders. Therefore, curdlan can be employed in the manufacture of prebiotics for the management of various gastrointestinal dysbiosis problems. Studies on the mechanism of action of curdlan-induced suppression in microbial and tumor cells at the cellular and molecular levels would not only enhance our understanding regarding the therapeutic effectiveness of curdlan but also help in the discovery of new drugs and dietary supplements. The primary focus of this review is to highlight the therapeutic interventions of curdlan as an anticancer, anti-malaria, antiviral, and antibacterial agent in humans. In addition, our review provides the latest information about the chemistry and biosynthesis of curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and also details about the recent patents of curdlan and its derivatives.

Curdlan is an exopolysaccharide, which is composed of glucose linked with β-(1,3)-glycosidic bond and is produced by bacteria, such as Alcaligenes spp., Agrobacterium spp., Paenibacillus spp., Rhizobium spp., Saccharomyces cerevisiae, Candida spp., and fungal sources like Aureobasidium pullulan, Poria cocos, etc. Curdlan has been utilized in the food and pharmaceutical industries for its prebiotic, viscosifying, and water-holding properties for decades. Recently, the usefulness of curdlan has been further explored by the pharmaceutical industry for its potential therapeutic applications. Curdlan has exhibited immunoregulatory and antitumor activity in preclinical settings. It was observed that curdlan can prevent the proliferation of malarial merozoites in vivo; therefore, it may be considered as a promising therapy for the treatment of end-stage malaria. In addition, curdlan has demonstrated potent antiviral effects against human immunodeficiency virus (HIV) and Aedes aegypti virus. It has been suggested that the virucidal properties of curdlans should be extended further for other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19). The prebiotic property of curdlan would confer beneficial effects on the host by promoting the growth of healthy microbiota in the gut and consequently help to reduce gastrointestinal disorders. Therefore, curdlan can be employed in the manufacture of prebiotics for the management of various gastrointestinal dysbiosis problems. Studies on the mechanism of action of curdlan-induced suppression in microbial and tumor cells at the cellular and molecular levels would not only enhance our understanding regarding the therapeutic effectiveness of curdlan but also help in the discovery of new drugs and dietary supplements. The primary focus of this review is to highlight the therapeutic interventions of curdlan as an anticancer, anti-malaria, antiviral, and antibacterial agent in humans. In addition, our review provides the latest information about the chemistry and biosynthesis of curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and also details about the recent patents of curdlan and its derivatives.

Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 &lt; d (2π/q) &lt; 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

Structural Features and Digestibility of Corn Starch With Different Amylose Content

Fucoidan is a multifunctional marine carbohydrate polymer that differs in its chemical composition and bioactivity both between seaweed species and within species from different locations across the globe. In this study, fucoidan was extracted from the sporophyll of Undaria pinnatifida grown in Weihai, Shandong Province, China. Fucoidan fractions with molecular weight cutoffs (MWCO) of >300 kDa and <10 kDa were obtained via dialysis. The fucoidan standard from Sigma (Fstd, ≥95, CAS: 9072-19-9), fucoidan crude extract (WH), >300 kDa fraction (300k) and <10 kDa fraction (10k) were compared in terms of chemical composition and antioxidant capacity. Based on Fourier transform infrared spectroscopy (FT-IR) analysis, Fstd, WH, and 300k all showed strong bands around 830 cm−1, corresponding to the sulfate substituent in the molecule. The results showed that compared with WH and 300 k, the degree of sulfation at 10k was the lowest. From Nuclear magnetic resonance spectroscopy (NMR) result, the four fucoidan samples all contain α-L-fucose. The primary antioxidant ability of the 10k is significantly higher than that of the 300k, WH, and Fstd, but the secondary antioxidant capabilities of the 10k and 300k were similar, and both were higher than that of the butylated hydroxyanisole (BHA). The ferric reducing antioxidant ability was higher in the 300k and WH fractions. This demonstrates that fucoidan extracted from U. pinnatifida grown in Weihai, China should be a useful nutraceutical resource.

Fucoidan is a multifunctional marine carbohydrate polymer that differs in its chemical composition and bioactivity both between seaweed species and within species from different locations across the globe. In this study, fucoidan was extracted from the sporophyll of Undaria pinnatifida grown in Weihai, Shandong Province, China. Fucoidan fractions with molecular weight cutoffs (MWCO) of &gt;300 kDa and &lt;10 kDa were obtained via dialysis. The fucoidan standard from Sigma (Fstd, ≥95, CAS: 9072-19-9), fucoidan crude extract (WH), &gt;300 kDa fraction (300k) and &lt;10 kDa fraction (10k) were compared in terms of chemical composition and antioxidant capacity. Based on Fourier transform infrared spectroscopy (FT-IR) analysis, Fstd, WH, and 300k all showed strong bands around 830 cm−1, corresponding to the sulfate substituent in the molecule. The results showed that compared with WH and 300 k, the degree of sulfation at 10k was the lowest. From Nuclear magnetic resonance spectroscopy (NMR) result, the four fucoidan samples all contain α-L-fucose. The primary antioxidant ability of the 10k is significantly higher than that of the 300k, WH, and Fstd, but the secondary antioxidant capabilities of the 10k and 300k were similar, and both were higher than that of the butylated hydroxyanisole (BHA). The ferric reducing antioxidant ability was higher in the 300k and WH fractions. This demonstrates that fucoidan extracted from U. pinnatifida grown in Weihai, China should be a useful nutraceutical resource.

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions

Background: Rheumatoid arthritis (RA) is an autoimmune disease that mainly affects the synovial joints with systemic manifestations. RA has a major impact on liver and kidney functions as part of the disease pathogenesis or as a sequel of disease medications or, mostly, both of them. The kidney and liver involvement increases the RA morbidity and mortality. Nowadays, dietary interventions are proposed as potential modifiers for disease severity. Gum Arabic (GA) is acacia senegal exudates; it is soluble fiber with prebiotic properties. GA has been discovered to be protective against experimental nephrotoxicity and hepatotoxicity, with comparable findings in human studies. This article addresses the effect of GA on hepatic and renal profile among RA patients.Methods: Forty patients aged 18–70 received GA daily for 12 weeks as a single dose of 30 g. The liver enzymes, total protein level, serum albumin, serum globulin level, urea, creatinine, and serum electrolytes have been measured as a baseline after 4 weeks and by the end of the study. Cobas C311 (Roche, Germany) automated chemistry analyzer directly determined the values for total protein, albumin, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and creatinine. The study ethically has been approved by the Ethical Committee of the National Medicines and Poisons Board. Trial Registration Identifier: NCT02804581.Results: Regarding the liver enzymes, GA has significantly decreased the liver enzymes apart from alkaline phosphatase, which showed no significant change. In contrast, GA has increased the serum albumin level with a minor impact on the serum globulin level. Furthermore, GA has also significantly decreased the level of urea (P = 0.0001) and level of Sodium (P = 0.002) with nonsignificant change on creatinine and potassium concentrations.Conclusion: GA presents hepatic and renal protective effects among RA patients, evidenced by the significant reduction of urea and liver enzymes. Thus, it can be recommended as a dietary supplement for RA patients. Nonetheless, we recommend further investigation to support our findings.

Background: Rheumatoid arthritis (RA) is an autoimmune disease that mainly affects the synovial joints with systemic manifestations. RA has a major impact on liver and kidney functions as part of the disease pathogenesis or as a sequel of disease medications or, mostly, both of them. The kidney and liver involvement increases the RA morbidity and mortality. Nowadays, dietary interventions are proposed as potential modifiers for disease severity. Gum Arabic (GA) is acacia senegal exudates; it is soluble fiber with prebiotic properties. GA has been discovered to be protective against experimental nephrotoxicity and hepatotoxicity, with comparable findings in human studies. This article addresses the effect of GA on hepatic and renal profile among RA patients.Methods: Forty patients aged 18–70 received GA daily for 12 weeks as a single dose of 30 g. The liver enzymes, total protein level, serum albumin, serum globulin level, urea, creatinine, and serum electrolytes have been measured as a baseline after 4 weeks and by the end of the study. Cobas C311 (Roche, Germany) automated chemistry analyzer directly determined the values for total protein, albumin, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and creatinine. The study ethically has been approved by the Ethical Committee of the National Medicines and Poisons Board. Trial Registration Identifier: NCT02804581.Results: Regarding the liver enzymes, GA has significantly decreased the liver enzymes apart from alkaline phosphatase, which showed no significant change. In contrast, GA has increased the serum albumin level with a minor impact on the serum globulin level. Furthermore, GA has also significantly decreased the level of urea (P = 0.0001) and level of Sodium (P = 0.002) with nonsignificant change on creatinine and potassium concentrations.Conclusion: GA presents hepatic and renal protective effects among RA patients, evidenced by the significant reduction of urea and liver enzymes. Thus, it can be recommended as a dietary supplement for RA patients. Nonetheless, we recommend further investigation to support our findings.

Dietary Fibers (Gum Arabic) Supplementation Modulates Hepatic and Renal Profile Among Rheumatoid Arthritis Patients, Phase II Trial

β-glucan has attracted extensive attention due to its health promoting effects, such as lowering the blood sugar and lipids levels, and enhancing immunity. In this study, three different β-glucans (HEBG-1, HEBG-2, HEBG-3) were obtained from Hericium erinaceus by sodium hydroxide, β-1,3-glucanase and β-1,6-glucanase, respectively. The effects of the glucans on in vitro digestion of wheat starch were investigated by Englyst method. We found that addition of HEBGs significantly reduced the digestibility of starch, showing as decreased RDS and pGI, and increased SDS and RS content. In addition, the inhibitory effects positively correlated with the molecular weight of HEBG. The triple helix structure in HEBG plays important roles in inhibiting starch digestion. And β-1,3- glucan showed stronger inhibitor effects than those of β-1,6- glucan. This study unravels the mechanism of HEBG on inhibition of starch digestion and provides a theoretical understanding for the application of edible mushroom β-glucan to the development of low glycemic index starchy foods.

β-glucan has attracted extensive attention due to its health promoting effects, such as lowering the blood sugar and lipids levels, and enhancing immunity. In this study, three different β-glucans (HEBG-1, HEBG-2, HEBG-3) were obtained from Hericium erinaceus by sodium hydroxide, β-1,3-glucanase and β-1,6-glucanase, respectively. The effects of the glucans on in vitro digestion of wheat starch were investigated by Englyst method. We found that addition of HEBGs significantly reduced the digestibility of starch, showing as decreased RDS and pGI, and increased SDS and RS content. In addition, the inhibitory effects positively correlated with the molecular weight of HEBG. The triple helix structure in HEBG plays important roles in inhibiting starch digestion. And β-1,3- glucan showed stronger inhibitor effects than those of β-1,6- glucan. This study unravels the mechanism of HEBG on inhibition of starch digestion and provides a theoretical understanding for the application of edible mushroom β-glucan to the development of low glycemic index starchy foods.

The Inhibitory Effects of Hericium erinaceus β-glucan on in vitro Starch Digestion

The impacts of environmental conditions on pasting and physicochemical properties were investigated using flour samples of the same cassava cultivar grown in seven different locations. Significant location differences in essential component (except for fiber) content of cassava flour were observed. Cassava flour showed obviously separated traits in the principal component analysis (PCA) of near-infrared spectra (NIR) according to geographical origins. The environmental effects were significant in the pasting properties of cassava flours. Sufficient precipitation and suitable low temperature promoted accumulation of starch in cassava, resulting in the high peak viscosity values of cassava flour. Pasting temperatures of cassava flour had a significant direct correlation with growth temperature and were negatively correlated with altitude. Precipitation from August to October showed a stronger direct correlation with trough and final viscosity. The results of this study indicated the possibility of predicting and controlling cassava flour quality and pasting properties according to the environmental conditions.

The impacts of environmental conditions on pasting and physicochemical properties were investigated using flour samples of the same cassava cultivar grown in seven different locations. Significant location differences in essential component (except for fiber) content of cassava flour were observed. Cassava flour showed obviously separated traits in the principal component analysis (PCA) of near-infrared spectra (NIR) according to geographical origins. The environmental effects were significant in the pasting properties of cassava flours. Sufficient precipitation and suitable low temperature promoted accumulation of starch in cassava, resulting in the high peak viscosity values of cassava flour. Pasting temperatures of cassava flour had a significant direct correlation with growth temperature and were negatively correlated with altitude. Precipitation from August to October showed a stronger direct correlation with trough and final viscosity. The results of this study indicated the possibility of predicting and controlling cassava flour quality and pasting properties according to the environmental conditions.

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients

Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

Evolution of Fructans in Aguamiel (Agave Sap) During the Plant Production Lifetime

The aim of this study was to explore the relationships between structure alterations and postharvest berry abscission in “Muscat Kyoho” “Kyoho” and “Nanyu” table grapes stored for 0, 3, or 6 days at room temperature. Microstructure analysis showed that a large number of the stalk-berry junction cells of “Muscat Kyoho” and “Kyoho” were lignified and suberized at 0 day, whereas these events seldom occurred in “Nanyu.”Furthermore, the berry brush cells of the three varieties, especially those of “Nanyu,” were small and dense. At 3 days, the numbers of lignified and suberized cells of “Muscat Kyoho” and “Kyoho” were reduced, and the cells had degraded, ruptured, and disappeared by 6 days. The berry brush cells of “Muscat Kyoho” and “Kyoho” were larger and more loosely arranged than were those of “Nanyu.” Ultrastructure analysis showed that the cells increased in size from small to large and became loosely arranged; the smallest changes were observed in “Nanyu.” The cells of “Muscat Kyoho” and “Kyoho” were hydrolyzed, liquated, and covered by granular substances at 6 days, and these features were especially prominent in “Muscat Kyoho.” The detachment force of grapes declined steadily (p < 0.05) and was accompanied by an increase in berry abscission. “Nanyu” maintained the highest detachment force and the lowest berry abscission during storage (p < 0.05), followed by “Kyoho” and “Muscat Kyoho.” Structural alterations were directly related to berry abscission and correlated inversely with detachment force, with the greatest alterations occurring in “Muscat Kyoho,” followed by “Kyoho” and then “Nanyu.”

The aim of this study was to explore the relationships between structure alterations and postharvest berry abscission in “Muscat Kyoho” “Kyoho” and “Nanyu” table grapes stored for 0, 3, or 6 days at room temperature. Microstructure analysis showed that a large number of the stalk-berry junction cells of “Muscat Kyoho” and “Kyoho” were lignified and suberized at 0 day, whereas these events seldom occurred in “Nanyu.”Furthermore, the berry brush cells of the three varieties, especially those of “Nanyu,” were small and dense. At 3 days, the numbers of lignified and suberized cells of “Muscat Kyoho” and “Kyoho” were reduced, and the cells had degraded, ruptured, and disappeared by 6 days. The berry brush cells of “Muscat Kyoho” and “Kyoho” were larger and more loosely arranged than were those of “Nanyu.” Ultrastructure analysis showed that the cells increased in size from small to large and became loosely arranged; the smallest changes were observed in “Nanyu.” The cells of “Muscat Kyoho” and “Kyoho” were hydrolyzed, liquated, and covered by granular substances at 6 days, and these features were especially prominent in “Muscat Kyoho.” The detachment force of grapes declined steadily (p &lt; 0.05) and was accompanied by an increase in berry abscission. “Nanyu” maintained the highest detachment force and the lowest berry abscission during storage (p &lt; 0.05), followed by “Kyoho” and “Muscat Kyoho.” Structural alterations were directly related to berry abscission and correlated inversely with detachment force, with the greatest alterations occurring in “Muscat Kyoho,” followed by “Kyoho” and then “Nanyu.”

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