Evaluation of free radical-induced structural changes and their effect on antioxidant and anti-inflammatory activities of UV/H2O2-degraded dextrans

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2024-04-10 DOI:10.1002/efd2.147

Biyang Zhu, Liuting Li, Kseniya Hileuskaya, Baojun Xu, Lijun You

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Abstract

Although ultraviolet (UV)/H₂O₂ treatment could effectively improve the bioactivities of polysaccharides, the relationship between free radical-induced structural changes and the bioactivities of products remains unknown. Therefore, this work investigated the changes in the chemical characteristics and chain conformations of degraded dextrans by the UV/H₂O₂ system as well as their antioxidant and anti-inflammatory activities. The apparent degradation efficiencies of dextrans under different UV/H₂O₂ parameters were first investigated. UV/H₂O₂ treatment effectively destroyed the pyranose rings and glycosidic bonds of dextrans and significantly improved their uronic acid and carboxy contents. Furthermore, conformational studies revealed that besides the rapid decrease in the molecular weight, the compact spherical conformation of dextrans was gradually depolymerized into the flexible random coil conformation. Moreover, the significant antioxidant and anti-inflammatory activities of the degraded dextrans were mainly attributed to their more extended random coil chains, increased quantity of reducing groups, and lower molecular sizes. This study contributes to investigating the structure–activity relationship of polysaccharides prepared by free radicals-mediated degradation.

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评估自由基诱导的结构变化及其对紫外线/H2O2 降解葡聚糖抗氧化和抗炎活性的影响

尽管紫外线（UV）/H2O2 处理可有效提高多糖的生物活性，但自由基诱导的结构变化与产品生物活性之间的关系仍不清楚。因此，本研究对紫外线/H2O2 系统降解右旋糖酐的化学特性和链构象的变化及其抗氧化和抗炎活性进行了研究。首先研究了不同紫外线/H2O2参数下右旋反式的表观降解效率。紫外线/H2O2 处理有效地破坏了右旋糖酐的吡喃糖环和糖苷键，并显著提高了其尿酸和羧基含量。此外，构象研究表明，除了分子量迅速下降外，右旋糖酐的紧密球形构象逐渐解聚为柔性无规线圈构象。此外，降解后的右旋反式具有显著的抗氧化和抗炎活性，这主要归因于它们的无规线圈链更长、还原基团数量增加以及分子尺寸降低。这项研究有助于研究由自由基介导降解制备的多糖的结构-活性关系。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

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期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)