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    Home > Food News > Food Articles > Professor Shaoping Yan, School of Food, Nanchang University: Building innovative theory of complex carbohydrate structure

    Professor Shaoping Yan, School of Food, Nanchang University: Building innovative theory of complex carbohydrate structure

    • Last Update: 2021-02-10
    • Source: Internet
    • Author: User
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    Original title: Professor Yan Shaoping Team, Nanchang University School of Food: Building Innovative Theory of Complex Carbohydrate Structure
    Nanchang University School of Food, Yan Shaoping, Yin Junyi, Wang Yuxuan, et al. Online in the Journal of Carbohydrate Structure Research TOP Food Hydrocolloids (IF=7.051) A research paper entitled "The projecting relative ordered structure theory to guide polysaccharide purification for structural characterization" was published, which used the team's newly constructed theoretical analysis of complex carbohydrate structure characterization to obtain a level 1 structure of five different polysaccharides in the seafood mushroom solid water-teodos. The article was published online on January 19, 2021, and Professor Yuping Yan is the author of the newsletter, and Wang Yuxuan and Yin Junyi are the co-first authors of the article.
    Highlights
    theory of "relative order of polysaccharide structure" can effectively guide the purification of complex polysaccharide separation;
    has successfully isolated five polysaccharose groups from seafood mushroom water and polysaccharose;
    x five sugars have higher and purity, with significantly different viscosity and first-level structures; and
    has α-(1→4) -glucans, fucomanogalacts, and galactoglucans in seafood mushrooms.
    complex carbohydrate
    and functional studies have become another major frontier in exploring the mysteries of life after proteins and nucleic acids. A comprehensive and scientific understanding of the complex carbohydrate (especially polysaccharose) structure in food is beneficial to the in-depth study of its de-enzyme and metabolic processes, health functions and the ways and mechanisms of participating in life activities, and is of great value to its basic research and application development. However, due to the complexity of complex carbohydrate structure and the limitation of structural theory, especially the structural theory of protein, which has been used, the process of this field has been greatly delayed. At this stage, it is generally believed that there is no fixed pattern of polysaccharide synthesis in organisms, which is generated by enzymatic reaction in the endotellular network and gouldyl, because of the unequivocation of enzyme activity, catalytic production of sugar chain has a large difference, resulting in the diversity and disorder of the sugar chain sequence. In the past 20 years, the team of Professor Yan Shaoping of Nanchang University's School of Food has been devoted to the basic theory of polysaccharose structure, and for the first time proposed and constructed a new theory of complex carbohydrate structure profiling: "multi-dimensionality of multi-sugar ion structure" and "relative order of multi-sugar structure", which can help researchers correctly judge the type of polysaccharose structure and improve the efficiency of polysaccharose preparation, so as to ensure the reproducibleness of relevant research results, thus helping to solve the major scientific problems in the development of this field.
    Results and Discussion
    polysaccharide purification effect and the scientific and rational structure of structural signation, we can use "multi-dimensionality of polysaccharide ion structure" and "relative order of polysaccharide structure" to evaluate and judge. "Multi-dimensionality of polysaccharide ionization" refers to the veracity of polysaccharide structure, which should be evaluated comprehensively from the perspective of its narrow molecular mass distribution, equal charge, high sugar content, etc., which need to be obtained by combining various instrument analysis and chemical methods (e.g. HPSEC, HPAEC, HPLC, GC-MS, phenol sulfate, interhydroxybenzene, etc.). "The relative order of polysaccharose structure" refers to a certain extent, the structure of polysaccharine has certain rules to follow, that is, the vast majority of polysaccharine can often be attributed to a certain characteristic structure type of compounds, such as glucosaccharine, arabic wood polysaccharose, glucosaccharoids, Arabic semi-lactose, phosphorus and so on.
    Using the above theory, Professor Yu Shaoping's team successfully isolated five polysaccharides (SHMP-10, SHMP-20, SHMP-40, SHMP-70p and SHMP-80) from the seafood mushroom water-hydrate polysaccharide mixture, with a total yield of more than 90%. The results show that although the above five polysaccharose components have similar chemical composition, there are obvious differences in molecular weight, monosaccharose composition, apparent appearance, fluidity characteristics and first-level structure. SHMP-10, SHMP-20, and SHMP-40 are α-(1→4)-glucans, SHMP-70p has the structural characteristics of fucomannogalactans, while the SHMP-80 structure type is Galactoglucan. These results further indicate the feasibility of the theory, especially when a "high purity" polysaccharies composition is very complex and even difficult to analyze the structure, we can consider using the above theory for analysis and evaluation, so as to scientifically analyze its fine structure.
    Author's Profile
    Professor Yu Shaoping
    Professor Yu Shaoping, currently Dean of the School of Food Studies of Nanchang University, member of the National Key Laboratory for Food Science and Technology of Nanchang University, and Chinese head of the China-Canada Joint Laboratory of Food Science and Technology (Nanchang). Enjoy the Special Allowance experts of the State Council, the leading talents of the National High-level Talent Special Support Program (2018), the National Natural Science Foundation of China Outstanding Youth Fund, the winner of the Outstanding Youth Fund project, the leading talents of the Ministry of Science and Technology in scientific and technological innovation, the outstanding talents of the Ministry of Education in the new century, the special professor of "Jinggang Scholars" of Jiangxi University, and the leader of major academic disciplines in Jiangxi Province. He serves as Editor-in-Chief of Food Frontiers, Deputy Editor-in-Chief of Bioactive Carbohydrates and Dietary Fibre, Editor-in-Chief of Journal of Agricultural and Food Chemistry, Current Topics in Nutraceical Research, Food Science and Human Wellness, and Vice Chairman of the 10th Board of Directors of the Agricultural Processing and Storage Engineering Professional Committee of the Chinese Academy of Agricultural Engineering.
    Shaoping specializes in complex carbohydrates in food (primarily bioactive polysaccharides and dietary fiber), food chemistry and nutrition, food safety and analysis, and has worked in Thends in Food and Technology, FEMS Microbiology Reviews, Critical Reviews in Food Science and Nutrition, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Chemistry, Carbohydrate Polymers, Food Science, China Food Journal and other outstanding journals in the industry published more than 500 papers, of which SCI included more than 300 articles, was cited more than 7,000 times, h-index 45, authorized invention patents 28. Invited to co-author 2 academic monographs with Elsevier Publishing Chinese Group and Science Press; The relevant achievements were awarded the second prize of the 2016 National Science and Technology Progress Award, the 2017 Outstanding Youth Award of the China Food Science and Technology Society, the 2014 and 2017 Jiangxi Province Natural Science First Prize, the 2014 and 2018 National Teaching Achievement Award, and the 2017 China Food Science and Technology Society Outstanding Youth Award. In 2015, he was awarded the title of "Jiangxi Youth May Fourth Medal" and in 2016 he was named an outstanding Communist Party member of the University by the Education Work Committee of the Jiangxi Provincial Committee of the Communist Party of China. Selected in Corey's list of the world's highest-ranked scientists for 2020, 2019 and 2018.
    Yin Military Arts Researcher
    Yin Junyi, Ph.D., Special Professor of Yanjiang, Nanchang University, Doctoral Mentor, Vice Dean of the School of Food. He has been selected as a young Jinggang scholar in Jiangxi Province, a fixed member of the National Key Laboratory of Food Science and Technology, a postdoctoral student at the Hong Kong Polytechnic University (Shanjiang Scholar), Jie Qing, Jiangxi Province, etc. He has worked and studied for many years at the Department of Agriculture and Chinese, the University of Hong Kong and the Hong Kong Polytechnic University. The main research areas are food complex carbohydrates, food chemistry. In recent years, has presided over the national key research and development program projects, the National Natural Science Foundation of China on the surface of the project and other national and provincial-level issues more than ten. In Crit Rev Food Sci, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Carbohydrate Polymers and other important journals at home and abroad published nearly 100 related papers (of which more than 60 SCI papers), including the 1st author / communication author published more than 30 SCI papers. He has been awarded the second prize of national scientific and technological progress, the first prize of natural science of Jiangxi Province, the first prize of scientific and technological progress of Jiangxi Province, the first prize of technological progress of the Chinese Academy of Food Science and Technology, and the first prize of teaching achievements at the level of Jiangxi Province. 5 patents granted for inventions, and 2 textbooks/monographs.
    Wang Yuxuan, Ph.D. Graduate Student
    Wang Yuxuan, Ph.D. student in Food Science and Engineering, Nanchang University's Class 2017 School of Food Sciences, published seven SCI papers in Food Hydrocolloids, Carbohydrate Polymers and other journals.
    the article "Utilizing relative ordered structure theory to guide polysaccharide purification for structural characterization" published online in Food Hydrocolloids.
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