In vitro evaluation of the antioxidant activities of carbohydrates

Hu, Shuzhen; Yin, Jingdong; Nie, Shaoping; Wang, Junqiao; Phillips, Glyn O.; Xie, Mingyong; Cui, Steve W.

doi:10.1016/j.bcdf.2016.04.001

Cited by 46 publications

(31 citation statements)

References 54 publications

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“…Pullulan is an extracellular and water‐soluble microbial and linear polysaccharide, consisting of repeating α‐(1,6)‐linked maltotriose units (Drosou, Krokida, & Biliaderis, ), which usually used as food additive, generally recognized as safe, excellent material of edible coating used in food preservation (Kraśniewska et al, ). However, edible coating based on pullulan usually use relative high concentration (≥5%), moreover, pullulan exhibited little antioxidant activity (Hu et al, ; Kraśniewska et al, ; Treviño‐Garza, García, Flores‐González, & Arévalo‐Niño, ). Pullulan can be hydrolyzed by pullulanase acting on α‐(1,4) and/or α‐(1,6) glycosidic bonds (Nisha & Satyanarayana, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Chen

Zhou

et al. 2019

J Food Process Preserv

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Pullulan was hydrolyzed by pullulanase producted by Bacillus megaterium. The ABTS+, OH, and DPPH scavenging activities of hydrolysates were 37.73, 21.67, and 17.03%, respectively, when its concentration reached 30 mg/ml, significantly higher than pullulan (p < 0.05). Edible coatings based on pullulan hydrolysates were used to preserve Nile tilapia (Oreochromis niloticus) fillets under ice storage. The results showed that 2 and 3% hydrolysates were most effective in decreasing physicochemical changes including 2‐thiobarbituric acid (TBA), total volatile basic nitrogen, electrical conductivity, pH, water loss, and discoloration, inhibiting bacterial growth; and increasing the sensory quality of fish fillets compared with control samples (p < 0.05), and no significant differences were observed between them (p > 0.05). Practical applications Edible coating based on polysaccharide is an ideal method of fish fillets preservation. Results indicated that pullulan hydrolysates has good ability on extending shelf life of fish fillets. This study could provide a efficient method on the quality control of Nile tilapia fillets.

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Section: Introductionmentioning

confidence: 99%

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Chen

Zhou

et al. 2019

J Food Process Preserv

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“…Ascorbic acid and ferulic acid were used as positive controls, whereas wheat endosperm AX (WE-AX; Megazyme) was used as a negative control. 55 The radical scavenging activity of selected samples is presented in Fig. 6, whereas the results on all the samples together with the half maximal effective concentration (EC 50 ) values are presented in the ESI Table S7.…”

Section: Antioxidant Activities Of the Ax Fractionsmentioning

confidence: 99%

“…† acid as radical scavenging agents aligns with a recent re-evaluation of the antioxidant activity of complex carbohydrates, which indicate the important role of minor phenolic components in the antioxidant properties. 55 However, the nature of the correlation between ferulic acid content and antioxidant properties is still not fully understood. Further studies of the antioxidant activity of F-AXs with a range of ferulic acid content should cast more light on this issue.…”

Section: Antioxidant Activities Of the Ax Fractionsmentioning

confidence: 99%

Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

et al. 2017

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Wheat bran is a major by-product of cereal production that still has limited use for advanced nutritional and material applications. A sequential process using subcritical water, membrane filtration and selective enzymatic treatments has been designed for the combined fractionation of functional high molar mass hemicelluloses (over 10 5 g mol −1 ) and oligosaccharides from wheat bran. This process not only offers increased total solid yield compared with conventional protocols based on alkaline extraction, but it also preserves the inherent functionalities of the phenolic groups that substitute the carbohydrate structures of the extracted hemicelluloses. Feruloylated arabinoxylans (F-AX) with high molar mass and significant radical scavenging activity can be isolated from the subcritical water extract. Structurally different oligosaccharides, including mixed-linkage β-D-glucan oligosaccharides (BGOs) and arabinoxylo-oligosaccharides (AXOs) can be recovered from the eluent after membrane filtration. The crosslinked residue after subcritical water extraction was further treated with xylanolytic enzymes to release valuable feruloylated arabinoxylo-oligosaccharides (FAXOs). The oligo-and polysaccharide fractions isolated from this sequential process show great potential for use as prebiotic or platform chemicals, and as polymeric matrices for carbohydrate-based materials with radical scavenging properties, respectively. IntroductionCereal processing generates large volumes of by-products that have not been exploited to their full potential for advanced nutritional and material applications. 1 Each ton processed by the wheat milling industry generates up to 0.25 tons of wheat bran that corresponds to 14-16% of the cereal kernel. 2 Due to its content of valuable biomacromolecules, such as polysaccharides (mainly hemicelluloses) and phenolic compounds, wheat bran has gained renewed interest as a raw material to be used in second generation biorefineries. 2-4Xylan is one of the most abundant biopolymers in nature as a major non-cellulosic component of plant cell walls. In particular, arabinoxylan (AX) constitutes the main hemicellulose in grasses and cereal grains, with an average composition of 20-40% depending on the species and tissue considered. View Article OnlineView Journal | View Issue substitutions. 9 Other methods have also been developed for the extraction and purification of AX from cereal by-products, including acid pretreatment, 11 microwave assisted extraction, 12 ultrasound assisted extraction, 13,14 and steam explosion extraction. 10,15 As an alternative, subcritical water extraction (SWE), also called pressurized hot water extraction (PHWE), appears as a promising green method for the isolation of hemicellulose fractions with preserved molecular functionalities and high molecular weight. The use of subcritical conditions (at temperature below critical point and pressure high enough to maintain liquid state) changes dramatically the properties of water, including density surface tension, polarity, vis...

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“…Browning occurred in fruit and vegetables is strongly influenced by many factors like browning enzymes, substrate content, oxygen free radicals and antioxidant enzyme system (Zhang, Zhao, Liu, & Meng, ). According to Nie et al, highly purified monosaccharides and oligosaccharides scarcely exhibited antioxidant activities using six in vitro antioxidant assays (Hu et al, ). Combined with our results, it can be deduced that oligochitosan can prevent browning in the apple processing not due to its antioxidant activities, but due to the fact that oligochitosan inhibited the PPO activity.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, Meng found that oligochitosan can scavenge superoxide anion more completely than ascorbic acid and cysteine (Meng, ). However, some recent studies found that purified polysaccharides, monosaccharides and oligosaccharides can scarcely exhibit antioxidant activities (Wang & Luo, ; Hu et al, ). But according to our previous study, the application of oligochitosan effectively retards apple juice browning indeed (Zhang, Zhao, Liu, & Meng, ).…”

Section: Introductionmentioning

confidence: 99%

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

Guo

Zhang

et al. 2018

J Food Biochem

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This study aimed to investigate the effect of oligochitosan on purified polyphenol oxidase (PPO) from Fuji apple and the associated mechanisms. PPO was firstly separated and purified in a four‐step procedure and the molecular weight was estimated to be about 65 kDa by SDS‐PAGE. PPO showed an optimum activity at pH 7 and 35°C, and it was stable in the temperature range of 25–55°C with more than 50% residual activity. Thermal inactivation parameters indicated that the Fuji apple PPO was very heat‐labile. Using catechol as the substrate, the PPO activity decreased with the increase of oligochitosan concentration, and only 30% activity remained when the concentration reached 4mg/mL. Oligochitosan showed uncompetitive type reversible inhibition with Ki value of 0.26mg/mL. Data obtained in this study provided theoretical basis for controlling enzymatic browning during apple processing with oligochitosan. Practical applications Processing operations, such as peeling, cutting, and juicing have the same problem: enzymatic browning, which causes a decrease in market value and economic loss. The most common approach for preventing browning is using anti‐browning agents, however, consumers are demanding a reduction in the overall use of chemicals on foods safe and asking effective substitutes especially natural inhibitors with the increased health awareness. This research systematically characterizes the enzymatic browning related PPO from apple and demonstrated that oligochitosan can inhibited PPO activity as an uncompetitive inhibitor, which will help in the development of oligochitosan to be a new type of anti‐browning agent.

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In vitro evaluation of the antioxidant activities of carbohydrates

Cited by 46 publications

References 54 publications

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

Inhibition kinetics of oligochitosan as an uncompetitive inhibitor on fuji apple polyphenol oxidase

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