{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T10:46:21Z","timestamp":1791801981449,"version":"4.3.4"},"reference-count":70,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T00:00:00Z","timestamp":1791763200000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Cowpea natto is a fermented legume food with potential functional properties. However, the effects of fermentation on cowpea polysaccharides remain insufficiently understood. In this study, cowpea was fermented with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                    <\/jats:styled-content>\n                    natto, and polysaccharides extracted from unfermented cowpea (JD) and fermented cowpea natto (JD\u2010F) were comparatively characterized. Fermentation increased the polysaccharide yield by 35.60%. A homogeneous polysaccharide, designated JDFE1\u2010F, was isolated and purified from JD\u2010F and had a weight\u2010average molecular weight (\n                    <jats:italic>M<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    ) of 5.175\u2009kDa. Monosaccharide composition analysis showed that JDFE1\u2010F was predominantly composed of glucose (Glc, 98.22%). Methylation analysis and nuclear magnetic resonance (NMR) spectroscopy revealed that JDFE1\u2010F possessed a backbone mainly composed of \u21924)\u2010\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010D\u2010Glc\n                    <jats:italic>p<\/jats:italic>\n                    \u2010(1\u2192 residues, with limited substitution at the\n                    <jats:italic>O<\/jats:italic>\n                    \u20106 position. Its branched regions contained terminal\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010D\u2010Glc\n                    <jats:italic>p<\/jats:italic>\n                    \u2010(1\u2192 residues and minor\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010D\u2010Glc\n                    <jats:italic>p<\/jats:italic>\n                    \u2010(1\u2009\u2192\u20095)\u2010\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010L\u2010Ara\n                    <jats:italic>f<\/jats:italic>\n                    \u2010(1\u2192 structural motifs. Following purification, the total carbohydrate content of JDFE1\u2010F increased to 85.12%\u2009\u00b1\u20093.09%. JDFE1\u2010F exhibited an\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010amylase IC\n                    <jats:sub>50<\/jats:sub>\n                    of 2.668\u2009\u00b1\u20090.281\u2009mg\/mL, which was significantly lower than that of JD (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). At 4\u2009mg\/mL, JDFE1\u2010F bound 58.09%\u2009\u00b1\u20092.58% of sodium glycodeoxycholate and 60.79%\u2009\u00b1\u20092.87% of sodium taurodeoxycholate. The concentration required for 50% sodium glycodeoxycholate binding was significantly lower for JDFE1\u2010F than for JD (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05), whereas no significant differences among the three preparations were observed for sodium taurodeoxycholate binding. These findings indicate that fermentation with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                    <\/jats:styled-content>\n                    natto increased the polysaccharide yield and was associated with changes in the compositional and in\u00a0vitro functional characteristics of cowpea polysaccharides. The low molecular weight, glucose\u2010rich composition, and branched\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010glucan structure of JDFE1\u2010F may be associated with its observed in\u00a0vitro activities, providing a basis for further investigation of its structure\u2013function relationships and physiological relevance.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72456","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T10:03:20Z","timestamp":1791799400000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Structural Characterization and In\u00a0Vitro\n                    <i>\u03b1<\/i>\n                    \u2010Amylase Inhibitory and Bile Acid\u2010Binding Properties of a Glucan Isolated From Fermented Cowpea Natto"],"prefix":"10.1002","volume":"14","author":[{"given":"Jinyi","family":"Yu","sequence":"first","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengyue","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8387-3293","authenticated-orcid":false,"given":"Hui","family":"Li","sequence":"additional","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Enzhao","family":"Yan","sequence":"additional","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huifang","family":"Niu","sequence":"additional","affiliation":[{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qin","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Hubei Province Engineering Research Center for Legume Plants  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongxing","family":"Zhang","sequence":"additional","affiliation":[{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6300-7002","authenticated-orcid":false,"given":"Hongbo","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Life Sciences Jianghan University  Wuhan China"},{"name":"Innovation Center for Comprehensive Utilization of Food and Medicine Homologous Specialty Resources  Wuhan China"},{"name":"Hubei Province Engineering Research Center for Legume Plants  Wuhan China"},{"name":"Wuhan (China\u2010Cuba) Belt and Road Joint Laboratory on Natural Products  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,12]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134334"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11696\u2010023\u201002928\u20108"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.132007"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003\u20102697(73)90377\u20101"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1976.9999"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.03.050"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.124386"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.132391"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2020.103157"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131725"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.035"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2024.106524"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.30919\/esfaf1100"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.03.057"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108941"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/ac60111a017"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28145566"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1039\/c7fo00218a"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foohum.2024.100475"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.10.230"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.03.058"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2024.106016"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2012.12.011"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.01.097"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy14112679"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902508t"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf503970a"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010024\u201003670\u2010z"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2020.122255"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.112061"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112872"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.26599\/fshw.2022.9250036"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2021.07.006"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2022.2098971"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.01.149"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137453"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.prenap.2024.100109"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10123004"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00147\u201007"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130034"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113764"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2023.100574"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111575"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129419"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.137825"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.07.160"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2019.05.203"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9060734"},{"key":"e_1_2_10_50_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2024.1495993"},{"key":"e_1_2_10_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2024.142787"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.arabjc.2022.104132"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2018.01.087"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2024.103863"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.127955"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14040564"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2024.104492"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.125360"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15695"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2023.106422"},{"key":"e_1_2_10_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2021.04.084"},{"key":"e_1_2_10_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.12.035"},{"key":"e_1_2_10_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.127699"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1002\/fft2.490"},{"key":"e_1_2_10_65_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9040333"},{"key":"e_1_2_10_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.128988"},{"key":"e_1_2_10_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.109994"},{"key":"e_1_2_10_68_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14020278"},{"key":"e_1_2_10_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.128588"},{"key":"e_1_2_10_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2014.01.059"},{"key":"e_1_2_10_71_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.1021448"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72456","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.72456","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72456","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T10:03:22Z","timestamp":1791799402000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.72456"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":70,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1002\/fsn3.72456"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.72456","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-04-07","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-12","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e72456"}}