About this Research Topic
Currently, plant-based foods are becoming more and more popular among consumers. Carbohydrates are ubiquitously distributed in plant tissues and are important biomolecules involved in energy storage, structural function, and biological processes in plants. Although there has been much literature on the characterization and biological activity of carbohydrates, the fine structure of plant polysaccharides and the mechanism of their biological activities still need to be further elucidated. Besides, many functionalities are insufficient in food application and need to be further improved. The study of the carbohydrate structure-function relationship helps to understand the functional basis and increase the application of carbohydrates. The molecular modifications, commonly including substitution (acetylation, sulfation, quaternization, thiolation, amidation, oxidation, etc.), chain elongation, and depolymerization, are the powerful strategy for exploring the effect of structural changes on activity. For instance, the sulfated modification was used to improve the immunomodulatory of polysaccharides and oligosaccharides; the amidation can give pectin better gel properties; the conjugation of flavonoids can significantly improve the antioxidant, antimicrobial, antitumor bioactivities of some polysaccharides. Besides, the structure-function study with the NMR and molecular dynamics simulation techniques is particularly welcome. In the future, with the development of fundamental theories of structure-function study, various carbohydrates with specified functionality may be designed through the targeted modification technology in the food field.
This Research Topic aims to contribute to highlighting the recent advances and discoveries in the structure-function of plant-derived carbohydrates, including the physicochemical properties, the bioactivities, and other functionalities of carbohydrates (oligosaccharide and polysaccharide), the effect of molecular modification on the structure, and the revealing of structure-function relationship. Novel research outcomes on regulating the textural and nutritional characteristics of foods through molecular modification of carbohydrates are highly encouraged. Besides, the development of new techniques and equipment for molecular modification of carbohydrates is also welcomed.
In this Research Topic, carbohydrate studies mainly focus on plant-derived oligosaccharide and polysaccharide, whereas monosaccharide is not concerned. We welcome that Original Research and Reviews (Mini Reviews, Comprehensive Reviews, etc.) on themes will include but are not limited to the following sub-topics:
• Novel methods establishment of the structural characterization of carbohydrates;
• The updated finding in the bioactivity of plant-derived polysaccharides and oligosaccharides, and studies on the mechanism of action are highly recommended;
• Structure-function study of carbohydrates based on clear structure elucidation (with NMR, MS, conformation analysis, molecular dynamics simulation);
• Site identification and the effect of modification site on carbohydrate molecule structure and behavior;
• Effect of molecular modification, including substitution (acetylation, sulfation, quaternization, thiolation, amidation, oxidation, etc.), and chain elongation and depolymerization, on the structural characteristics and the physicochemical properties of plant-derived carbohydrates;
• The impact of structural change induced by molecular modification on the human health effects of carbohydrates and the food properties (taste, texture, odor, color, etc.) of carbohydrate-based foods;
• The interactive effects of carbohydrates with other food ingredients such as polyphenols, oils, and proteins regarding their structures;
• The effects of carbohydrates on food products regarding taste, texture, odor, color, and consumer preference.
This Research Topic aims to contribute to highlighting the recent advances and discoveries in the structure-function of plant-derived carbohydrates, including the physicochemical properties, the bioactivities, and other functionalities of carbohydrates (oligosaccharide and polysaccharide), the effect of molecular modification on the structure, and the revealing of structure-function relationship. Novel research outcomes on regulating the textural and nutritional characteristics of foods through molecular modification of carbohydrates are highly encouraged. Besides, the development of new techniques and equipment for molecular modification of carbohydrates is also welcomed.
In this Research Topic, carbohydrate studies mainly focus on plant-derived oligosaccharide and polysaccharide, whereas monosaccharide is not concerned. We welcome that Original Research and Reviews (Mini Reviews, Comprehensive Reviews, etc.) on themes will include but are not limited to the following sub-topics:
• Novel methods establishment of the structural characterization of carbohydrates;
• The updated finding in the bioactivity of plant-derived polysaccharides and oligosaccharides, and studies on the mechanism of action are highly recommended;
• Structure-function study of carbohydrates based on clear structure elucidation (with NMR, MS, conformation analysis, molecular dynamics simulation);
• Site identification and the effect of modification site on carbohydrate molecule structure and behavior;
• Effect of molecular modification, including substitution (acetylation, sulfation, quaternization, thiolation, amidation, oxidation, etc.), and chain elongation and depolymerization, on the structural characteristics and the physicochemical properties of plant-derived carbohydrates;
• The impact of structural change induced by molecular modification on the human health effects of carbohydrates and the food properties (taste, texture, odor, color, etc.) of carbohydrate-based foods;
• The interactive effects of carbohydrates with other food ingredients such as polyphenols, oils, and proteins regarding their structures;
• The effects of carbohydrates on food products regarding taste, texture, odor, color, and consumer preference.
Keywords: carbohydrate, molecular modification, polysaccharide, oligosaccharide, structural change, structure-function
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