不同机械和酶解条件下从澳大利亚滩涂中分离出的藻酸盐和褐藻胶的结构和分子变异透视

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jamileh Darem, Mehdi Tabarsa, SangGuan You, Dong-Jin Lee, Khamphone Yelithao
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引用次数: 0

摘要

为了评估在传统、机械和生物条件下从澳大利亚褐藻(Padina australis)中分离褐藻糖胶和藻酸盐的过程,在一条生产线上进行了一系列提取步骤。褐藻糖胶和藻酸盐的多糖含量范围很广(24.7%-52.1%),通过酶解工艺,产量增加了两倍多。使用酶法分离的多糖的颜色属性,包括 L*(亮度)、a*(绿度-红度)和 b*(蓝度-黄度),均优于传统提取方法。褐藻糖的分子量分布(251.4-1358.7 × 103 g/mol)比海藻酸分子(1450.1-1933.1 × 103 g/mol)更不均匀。褐藻糖胶分子中主要是半乳糖(32.7-44.70%)和岩藻糖(21.5-38.3%),它们带有不同程度的硫酸盐(10.0-16.5%)和羧基(0.5-6.3%)。分离出的多糖能以不同方式有效清除 DPPH 和 ABTS 自由基,并将 Fe3+ 还原成 Fe2+。褐藻多糖和海藻酸盐都能诱导 RAW264.7 细胞增殖,但只有褐藻多糖能刺激巨噬细胞释放一氧化氮。活性最强的褐藻糖胶的多糖链是由→6)-Glcp-(1→,→2)-Fucp-(1→,Galp-(1→,→4)-Glcp-(1→,和→3,4,6)-Galp-(1→残基形成的。总之,在提取过程中使用酶提高了提取效率,增强了颜色属性,保持了结构完整性,并显著提高了抗氧化能力和免疫刺激能力。分离多糖的更大功效可能与硫酸盐、分子量和糖组成的共同作用有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Insights into Structural and Molecular Variations of Alginates and Fucoidans Isolated from Padina australis Under Different Mechanical and Enzymatic Conditions

Insights into Structural and Molecular Variations of Alginates and Fucoidans Isolated from Padina australis Under Different Mechanical and Enzymatic Conditions

A series of extraction steps were carried out to evaluate the process of isolation of fucoidans and alginates from Padina australis in a single operation line under conventional, mechanical, and biological conditions. A broad range for amounts of polysaccharides were obtained for fucoidans and alginates (24.7–52.1%) with yield increasing by more than two-folds through enzymatic process. The color attributes, including L* (lightness), a* (greenness-redness), and b* (blueness-yellowness), of polysaccharides isolated using enzyme assistance was favorably higher than conventional extractions. Fucoidans indicated a rather heterogeneous molecular weight distribution (251.4–1358.7 × 103 g/mol) than alginate molecules (1450.1–1933.1 × 103 g/mol). Galactose (32.7–44.70%) and fucose (21.5–38.3%) were predominant in fucoidan molecules negatively charged by varying levels of sulfates (10.0–16.5%) and carboxyl groups (0.5–6.3%). Isolated polysaccharides effectively and differently scavenged DPPH and ABTS free radicals and reduced Fe3+ to Fe2+. While both fucoidans and alginates induced proliferation in RAW264.7 cells, only fucoidans stimulated the macrophage cells to release nitric oxide. Polysaccharide chains of the most active fucoidan was formed of → 6)-Glcp-(1 → , → 2)-Fucp-(1 → , Galp-(1 → , → 4)-Glcp-(1 → , and → 3,4,6)-Galp-(1 → residues. Overall, the employment of enzymes in the extraction process improved extraction efficiency, enhanced color attributes, retained structural integrity, and resulted in significantly higher antioxidant and immunostimulation capacities. Greater efficacy of isolated polysaccharides could be correlated to collective effects of sulfates, molecular weights and sugar composition.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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