Structural and physicochemical characterization, technological properties, and prebiotic potential of an acidic polysaccharide extracted from the aerial parts of Eryngium billardieri
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Abstract
Polysaccharides have various applications because of differences in their structure and prebiotic properties. Therefore, researchers aim to increase the number of polysaccharides from different sources. This study investigated the prebiotic potential of water-soluble polysaccharides extracted from aerial parts of the medicinal plant Eryngium billardieri. After extracting the polysaccharide using hot water (3 h, 90 °C), its structural, technological, and prebiotic characteristics were evaluated. The total carbohydrate content and polysaccharide yield were 73.87% and 4.43%, respectively. HPLC analysis revealed that glucose (238.72 mg/g) was the predominant monosaccharide. XRD spectra revealed that the polysaccharide has a complex semi-crystalline structure. In terms of technological properties, the E. billardieri polysaccharide (EbP) had high water and oil holding capacity (3.64 and 5.47 g of water and oil per g of polysaccharide, respectively), which was significantly higher than inulin as a standard prebiotic (p < 0.05). The thermogravimetric analysis confirmed its relatively high thermal stability, with 5.6% weight loss at 214 °C. The digestive resistance of this polysaccharide was significantly higher than inulin. The EbP demonstrated significantly superior resistance to digestion, with degradation rates of 5.9% and 3%, respectively, under mimicked gastric (pH 1–4) and small intestinal (pH 5–8, with α-amylase) conditions (p < 0.05). Also, EbP significantly stimulated the growth of Lactobacillus acidophilus compared to the MRS media without a carbon source (negative control) (p < 0.05). Overall, EbP has special structural characteristics, strong prebiotic potential, and appropriate technological features. This makes it a promising candidate for use in the food and pharmaceutical industries.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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