Structural characteristics and antioxidant activity of a low-molecular-weight jujube polysaccharide by ultrasound assisted metal-free Fenton reaction.

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry: X Pub Date : 2024-10-20 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.101908
Yingying Liu, Yan Meng, Haozhen Ji, Jianhang Guo, Miaomiao Shi, Feiliao Lai, Xiaolong Ji
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引用次数: 0

Abstract

This study used an ultrasonically accelerated metal-free Fenton (H2O2-Vc system) reaction to promote water-extracted degrading polysaccharides from Ziziphus Jujuba cv. Muzao (DZMP). A novel jujube polysaccharide (DPZMP3) was obtained by degradation using DEAE-Sepharose Fast Flow and Sephacryl S-100 column chromatography. Methylation analysis, HPGPC, ion chromatography, FT-IR, and NMR spectroscopies were used to clarify the chemical structures of DPZMP3. Monosaccharide compositional analysis of DPZMP3 revealed the presence of Rha, Ara, Gal, and GalA at a molar ratio of 1.00:1.49:1.60:7.68, and the HPGPC data demonstrated the average Mw of 34.3 kDa. Based on the structural and linkage research using NMR spectroscopy and GC-MS, it was determined that DPZMP3 was a homogalacturonan pectic polysaccharide with a (1 → 4)-Galp branch at C-6 and a small amount of Araf and Rhap residues. The ultrasonic-aided Fenton treatment did not significantly alter the structure of DPZMP3. It may also be useful for DZMP and enhancing their antioxidant activity in vitro. The current study's findings could pave the way for the food sector to use jujube polysaccharides obtained by degradation as a functional food component.

利用超声波辅助无金属芬顿反应研究一种低分子量红枣多糖的结构特征和抗氧化活性
本研究采用超声加速无金属芬顿(H2O2-Vc 系统)反应促进木枣多糖(DZMP)的水提取降解。利用 DEAE-Sepharose Fast Flow 和 Sephacryl S-100 柱色谱法降解得到了一种新型枣多糖(DPZMP3)。利用甲基化分析、HPGPC、离子色谱、傅立叶变换红外光谱和核磁共振光谱阐明了 DPZMP3 的化学结构。单糖组成分析表明,DPZMP3 中含有 Rha、Ara、Gal 和 GalA,摩尔比为 1.00:1.49:1.60:7.68,HPGPC 数据表明其平均分子量为 34.3 kDa。根据核磁共振波谱和气相色谱-质谱的结构和连接研究,确定 DPZMP3 是一种同半乳糖醛酸果胶多糖,在 C-6 处有一个(1 → 4)-Galp 支链,以及少量的 Araf 和 Rhap 残基。超声波辅助芬顿处理并未显著改变 DPZMP3 的结构。超声波辅助芬顿处理对 DZMP3 的结构没有明显的改变,也可能有助于提高它们在体外的抗氧化活性。目前的研究结果可为食品行业将降解获得的红枣多糖用作功能性食品成分铺平道路。
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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