Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2019-07-15 Epub Date: 2019-02-12 DOI:10.1016/j.foodchem.2019.01.215

Rugang Zhu , Xinyu Zhang , Yu Wang , Lijiao Zhang , Congya Wang , Fengqing Hu , Chong Ning , Gang Chen

{"title":"Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge. Var. major): Molecular characterization and potential antiglycation activities","authors":"Rugang Zhu , Xinyu Zhang , Yu Wang , Lijiao Zhang , Congya Wang , Fengqing Hu , Chong Ning , Gang Chen","doi":"10.1016/j.foodchem.2019.01.215","DOIUrl":null,"url":null,"abstract":"<div><p>The crude polysaccharide was extracted from hawthorn (<em>Crataegus pinnatifida</em> Bunge. Var. <em>major</em>) and a salt-eluted polysaccharide (SPS-2) was fractionated by DEAE cellulose-52 chromatography. Monosaccharide composition and Fourier-transform infrared (FT-IR) analysis indicated that the SPS-2 contained 72.3% galacturonic acid and may be pectin. The results of antiglycation activity in vitro showed that the medium molecular weight pectin oligosaccharide (MM-POS) had the highest antiglycation activity among SPS-2 degradation products. Moreover, the MM-POS obtained by enzymatic degradation had stronger antiglycation activity than that by ultrasonic assisted enzymatic degradation. Composition analysis of MM-POS obtained from ultrasound-assisted enzymatic degradation showed that polygalacturonans content decreased from 85.1% to 61.9% but the arabinan and rhamnogalacturonans increased from 10.6% to 22.7% and from 3.5% to 13.2%, respectively, compared to the MM-POS obtained from enzymatic degradation. This study will provide a theoretical basis for the application of POSs in the food field, especially the exploitation of antiglycation agents.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"286 ","pages":"Pages 129-135"},"PeriodicalIF":10.4000,"publicationDate":"2019-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.foodchem.2019.01.215","citationCount":"47","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814619303073","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2019/2/12 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 47

Abstract

The crude polysaccharide was extracted from hawthorn (Crataegus pinnatifida Bunge. Var. major) and a salt-eluted polysaccharide (SPS-2) was fractionated by DEAE cellulose-52 chromatography. Monosaccharide composition and Fourier-transform infrared (FT-IR) analysis indicated that the SPS-2 contained 72.3% galacturonic acid and may be pectin. The results of antiglycation activity in vitro showed that the medium molecular weight pectin oligosaccharide (MM-POS) had the highest antiglycation activity among SPS-2 degradation products. Moreover, the MM-POS obtained by enzymatic degradation had stronger antiglycation activity than that by ultrasonic assisted enzymatic degradation. Composition analysis of MM-POS obtained from ultrasound-assisted enzymatic degradation showed that polygalacturonans content decreased from 85.1% to 61.9% but the arabinan and rhamnogalacturonans increased from 10.6% to 22.7% and from 3.5% to 13.2%, respectively, compared to the MM-POS obtained from enzymatic degradation. This study will provide a theoretical basis for the application of POSs in the food field, especially the exploitation of antiglycation agents.

查看原文本刊更多论文

山楂(山楂)的果胶低聚糖。(主修):分子特性和潜在的抗糖化活性

从山楂中提取粗多糖。通过DEAE纤维素-52层析分离Var. major)和盐洗脱多糖(SPS-2)。单糖组成和傅里叶变换红外(FT-IR)分析表明，SPS-2含半乳糖醛酸72.3%，可能为果胶。体外抗糖化活性结果表明，中等分子量的果胶寡糖(MM-POS)在SPS-2降解产物中具有最高的抗糖化活性。此外，酶促降解得到的MM-POS具有比超声辅助酶促降解更强的抗糖基化活性。超声辅助酶解MM-POS的组成分析表明，与酶解MM-POS相比，多半乳糖醛酸含量从85.1%下降到61.9%，而阿拉伯糖和鼠李糖半乳糖醛酸含量分别从10.6%和3.5%上升到22.7%和13.2%。本研究将为POSs在食品领域的应用，特别是抗糖化剂的开发提供理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.