The Role of the Hydroxy Group of Polysaccharides in Antioxidant Activity: A Case from Ginger Leaf Polysaccharide

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-04-30 DOI:10.1007/s11483-025-09967-6

Zhong-hao Zhang, Zhi-hao Duan, Tao Gao, Chun-bang Ding, Shi-ling Feng, Zi-zhong Tang, Yang-er Chen, Shu Yuan, Bin Zhang, Hua-hai Huang, Xiao-rong Yan, Ming Yuan

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Abstract

Polysaccharides, which is deemed safe and active, are widely used in medicine and food industries. Their antioxidant properties could be altered by chemically modifying their hydroxy groups. However, these modifications were inherently non-specific, leaving the contribution of hydroxy groups to the antioxidant activity of polysaccharides largely unexplored. We isolated and purified a ginger leaf polysaccharide (GLP1) and modified it. Sulfation resulted in numerous protrusions within its microstructure, while carboxymethylation increased the size of lamellar structures with protrusions, and hydroxyethylation diminished pore formation. Sulfation enhanced DPPH radical scavenging activity and reducing power but decreased hydroxyl radical scavenging activity. Carboxymethylation improved hydroxyl radical scavenging activity and reducing power but reduced DPPH radical scavenging activity. Hydroxyethylation resulted in a decrease in all measured antioxidant activities, while enhancing GLP1’s protection against H₂O₂-induced cellular damage. Oxidation of primary hydroxy groups decreased pore formation, while secondary hydroxy group oxidation increased lamellar. The oxidation of hydroxy groups enhanced GLP1’s antioxidant activity in vitro, with primary hydroxy group oxidation providing superior protection against cellular oxidative damage. Our findings may facilitate the development of highly effective polysaccharide products through targeted modifications of specific groups.

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多糖羟基在抗氧化活性中的作用：以姜叶多糖为例

多糖被认为是安全和有效的，被广泛应用于医药和食品工业。它们的抗氧化性能可以通过化学修饰它们的羟基来改变。然而，这些修饰本质上是非特异性的，使得羟基对多糖抗氧化活性的贡献在很大程度上未被探索。我们分离纯化了一种生姜叶多糖（GLP1）并对其进行了修饰。硫酸化导致其微观结构中出现大量突起，而羧甲基化增加了具有突起的片层结构的大小，羟乙基化减少了孔隙的形成。硫酸化增强了DPPH自由基的清除能力和还原能力，但降低了羟基自由基的清除能力。羧甲基化提高了羟基自由基的清除能力和还原能力，但降低了DPPH自由基的清除能力。羟乙基化导致所有测量的抗氧化活性下降，同时增强GLP1对h2o2诱导的细胞损伤的保护作用。初级羟基氧化减少孔隙形成，而次级羟基氧化增加层状孔隙形成。羟基的氧化增强了GLP1在体外的抗氧化活性，初级羟基氧化对细胞氧化损伤提供了更好的保护。我们的发现可能通过对特定基团的靶向修饰促进高效多糖产品的开发。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.