Effect of phosphorylation on antioxidant activities of pumpkin ( Cucurbita pepo , Lady godiva) polysaccharide

Song, Yi; Ni, Yingdong; Hu, Xiaosong; Li, Quanhong

doi:10.1016/j.ijbiomac.2015.07.055

Cited by 76 publications

(31 citation statements)

References 41 publications

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“…Moure et al (2004) reported that phenolic substances contribute significantly to the antioxidant activities of fruits and vegetables. Song et al (2013Song et al ( , 2015 noted that pumpkin is rich in vitamin C, vitamin E, lycopene and dietary fibres and that pumpkin polysaccharides and their derivatives (acetate, phosphorite) have high antioxidant activities. Studies have proved that carrots contain phenolic acids, which have been shown to have antioxidant potential (Arscott and Tanumihardjo 2010).…”

Section: Resultsmentioning

confidence: 99%

Functional and textural properties of vegetable‐fibre enriched yoghurt

Yıldız

Özcan

2018

Int J of Dairy Tech

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In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.

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Section: Resultsmentioning

confidence: 99%

Functional and textural properties of vegetable‐fibre enriched yoghurt

Yıldız

Özcan

2018

Int J of Dairy Tech

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“…All the phosphorylated polysaccharides derivatives tested showed higher antioxidant activities in both in cell system and in vitro due to highly phosphorylated derivatives have electron donating groups, capable of converting free radicals to stable compounds, indicating that connected moieties between the head and tail portions in electron donating groups have the ability to link using a negative interaction to allosteric sites. Pumpkin polysaccharide exhibiter higher cytoprotective effect than the unmodified polysaccharide in vitro models, indicating that chemical modification could enhance the cytoprotective effect [31].…”

Section: Antioxidant and Free Radical Scavengermentioning

confidence: 98%

Review of Cucurbita pepo (Pumpkin) its Phytochemistry and Pharmacology

Gutierrez¹

2016

Med chem

111

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Review of Cucurbita pepo (Pumpkin) its Phytochemistry and PharmacologyRosa Martha Perez Gutierrez* AbstractCucurbita pepo, is widely used like food and in folk medicine around of the world. This aims a comprehensive of the pharmacological, chemical constituents, and clinical uses. Also have been identified the medicinally important phyto-constituents belonging mainly to cucurbitosides, multiflorane-type triterpenoids, carotenoids, ent-kauranetype diterpene, and cucurbitaglycosides. Extracts and metabolites of this plant, particularly those from seeds and fruits possess useful pharmacological activities. A survey of the literature shows C. pepo, is mainly known for its improvement in prostatic hiperplasia (BPH), urinary dysfunction and cytotoxic properties, also has also been used extensively as a hypoglycaemic agent. Many pharmacological studies have demonstrated hepatoprotection, inhibit benign prostatic hiperplasia, antioxidant, anticancer, antimicrobial, antiinflamatory, antidiabetic, and antiulcer activities supporting its traditional uses.

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“…However, their limited water-solubility and relatively low biological activities hinder their application. Chemical modification of polysaccharide chains, such as phosphorylation (Song, Ni, Hu, & Li, 2015), sulphation (Jin, Wang, Huang, Lu, & Wang, 2014), selenylation (Zhao et al, 2013), or the introduction of hydroxamates (Aiedeh & Taha, 2001), leads to changes in the physicochemical and biological properties of polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Preparation, antioxidant and antimicrobial evaluation of hydroxamated degraded polysaccharides from Enteromorpha prolifera

Shao

Shi

et al. 2017

Food Chemistry

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In order to improve the antioxidant and antimicrobial abilities, hydroxamated degraded polysaccharides from Enteromorpha prolifera (HCDPE) were prepared from the corresponding carboxymethylated degraded polysaccharides (CDPE). HCDPE was characterized by FT-IR. The weight-average molecular weight of HCDPE was determined as 55.4kDa. The in vitro antioxidant activity of HCDPE was evaluated by determining the radical (1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radicals) scavenging abilities and total antioxidant activity. It was found that DPPH radical scavenging ability and total antioxidant activity of HCDPE were significantly improved compared to those of CDPE. The inhibitory effects of polysaccharides against the five bacterial strains (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp.) were also evaluated by bacterial inhibition zone and minimum inhibitory concentration (MIC) assays. The results indicated that CDPE and HCDPE possess marked antimicrobial ability, while such an effect was not observed for the crude polysaccharides (PE) and the degraded polysaccharides (DPE).

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Effect of phosphorylation on antioxidant activities of pumpkin ( Cucurbita pepo , Lady godiva) polysaccharide

Cited by 76 publications

References 41 publications

Functional and textural properties of vegetable‐fibre enriched yoghurt

Functional and textural properties of vegetable‐fibre enriched yoghurt

Review of Cucurbita pepo (Pumpkin) its Phytochemistry and Pharmacology

Preparation, antioxidant and antimicrobial evaluation of hydroxamated degraded polysaccharides from Enteromorpha prolifera

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