Bioactive Polysaccharides

Bioactive Polysaccharides

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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.
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Product details

  • Paperback | 566 pages
  • 152 x 229 x 30.48mm | 790g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128094184
  • 9780128094181

Table of contents

1. Introduction 2. Methodologies for studying bioactive polysaccharides 3. Beta-Glucans from Fungi 4. Curdlan and derivatives 5. Dendronan from Dendrobium officinale and Aloe 6. Complex Glucomannan from Ganoderma atrum 7. Cordyceps Polysaccharides 8. Tea Polysaccharides 9. Psyllium Polysaccharides 10. Other Herbal Polysaccharides
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About Steve W. Cui

Dr. Shaoping Nie is a professor at State Key laboratory of Food Science and Technology, Nanchang University of China. Dr. Nie's research interests are focused on the structure, conformation and bioactivities of bioactive polysaccharides and dietary fibre and the relationship of their structure and bioactivities, also, Dr. Nie worked on developing functional products by using bioactive polysaccharides and dietary fibre from natural products and agricultural products. Dr. Nie' expertise includes extraction, purification of bioactive polysaccharides, and elucidation of polysaccharides structures, confirmation and functional properties by using methylation analysis, NMR, SEM, TEM, MS, light scattering, rheology and molecular simulation techniques, also includes evaluation of bioactivities (immunomodulatory effects, anti-tumor, antidiabetic, antioxidative effects and beneficial effects on intestinal health) of polysaccharides and dietary fibre by using cell cultures and, animal models, and characterization of their signalling pathways and possible molecular mechanisms by using molecular biology techniques. Dr. Steve Cui is a Research Scientist at the Guelph Food Research Centre, Agriculture and Agri-Food Canada. Dr. Cui's research interests are focused on the structure and functional properties of dietary fibre and hydrocolloids from agricultural products and their applications in foods. His expertise includes extraction, fractionation, analysis of natural polysaccharides, and elucidation of polysaccharide structures using methylation analysis, 2D NMR and mass spectroscopic techniques. He has been studying the bioactivity and structure-function relationship of polysaccharides by examining their conformation, rheological properties and functionality using light scattering and computer modelling approaches, and developing methodologies and process technologies to incorporate soluble dietary fibre into food products to exert health benefits. Dr. Cui founded a journal entitled "Bioactive Carbohydrates and Dietary Fibre" and acts as is the Editor-in-Chief of this journal. He is also Guest Editor and Editorial Board Member of Food Hydrocolloids. He was a Director of the Board of CIFST and chaired the 6th International Hydrocolloids Conference (Guelph, Canada in 2002), co-chaired the 2012 CIFST Conference at Niagara Falls, and acts as Chair of the13th International Hydrocolloids Conference (to be hold on May 16-20, 2016 in Guelph, Canada). He authored and edited two books: "Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (2000)" and "Food Carbohydrate: Chemistry, Physical Properties and Applications" (CRC Press, 2005). Dr. Cui holds six patents and has published over 160 peer-reviewed scientific papers and dozens of book chapters in the area of food carbohydrates. Dr. Cui graduated from the Peking University, China with a B.Sc. degree in 1983, from Jiangnan University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in 1993 major in food carbohydrates. 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.
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