Structural characterization and evaluation of antioxidant, anticancer and hypoglycemic activity of radiation degraded oat (Avena sativa) β- glucan

Hussain, Peerzada R.; Rather, Sarver A.; Suradkar, Prashant P.

doi:10.1016/j.radphyschem.2017.08.018

Cited by 62 publications

(32 citation statements)

References 68 publications

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“…These results suggested that Qingke β-glucans exhibited selective anti-cancer activity in vitro, which was in accordance with previous studies that showed that oat and barley β-glucans possess potential anticancer activities in vitro [ 10 , 11 ]. Moreover, the negative correlation of molecular weights of Qingke β-glucans to their in vitro inhibitory effects against MDA-MB-231 cells was similar to previous studies where the in vitro anti-cancer activities of oat and barley β-glucans increased as their molecular weights decreased [ 11 , 17 , 29 ].…”

Section: Resultssupporting

confidence: 86%

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

et al. 2018

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β-glucans have been considered the major bioactive components in Qingke (Tibetan hulless barley). However, the structure–function relationships of β-glucans from Qingke have seldom been investigated. Whether the bioactivities of Qingke β-glucans are closely correlated to their molecular weights remains unknown. Therefore, in order to explore Qingke β-glucans as functional/healthy food ingredients for industrial applications, and to better understand their structure–function relationships, correlations of molecular weights of Qingke β-glucans to their in vitro binding properties, inhibitory activities on digestive enzymes (α-amylase and pancreatic lipase), anti-inflammatory activities, and anticancer activities were systematically investigated. Results showed that the in vitro binding properties and the inhibitory activities on α-amylase and pancreatic lipase of Qingke β-glucans were positively correlated to their molecular weights. However, the anti-inflammatory activities of Qingke β-glucans increased as their molecular weights decreased. Furthermore, Qingke β-glucans exhibited selectively anti-cancer activities in vitro. Positive and negative correlations of molecular weights to inhibitory effects against A549 cells and MDA-MB-231 cells were observed, respectively. However, the inhibitory effects of Qingke β-glucans against HCT116 cells were not associated with their molecular weights. Results suggested that the molecular weights of Qingke β-glucans significantly affected their bioactivities, which was beneficial for a better understanding of their structure–function relationships. Moreover, results showed that Qingke β-glucans could be further explored as functional/healthy food ingredients for industrial applications due to their multiple health benefits.

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Section: Resultssupporting

confidence: 86%

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

et al. 2018

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“…The hydroxyl groups present in the polysaccharide could donate hydrogen for binding with hydroxyl radical to achieve the scavenging activity. In addition, 39.5% DPPH RSA and 46.6% hydroxyl RSA were reported for β-glucan from oat at 1 mg/ml, while 20% DPPH RSA and 30% hydroxyl RSA for β-glucan from Pycnoporus sanguineus A C C E P T E D at 5 mg/ml [52,53]. The appreciably higher hydroxyl RSA of the EPS of this study might be due to its α-configuration.…”

Section: Antioxidant Propertiesmentioning

confidence: 51%

Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1

Zhao¹,

Zhang²,

Jiang³

et al. 2018

Journal of Microbiology and Biotechnology

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The exopolysaccharide (EPS) produced by Bacillus amyloliquefaciens GSBa-1 was isolated and purified by ethanol precipitation, DEAE-cellulose and Sepharose CL-6B chromatography. The molecular weight of the purified EPS was determined to be 54 kDa. Monosaccharide analysis showed that the EPS was composed of predominantly glucose, and it was further confirmed by NMR spectroscopy to be α-glucan consisted of a trisaccharide repeating unit with possible presence of two α-(1→3) and one α-(1→6) glucosidic linkages. Microstructural analysis showed that the EPS appeared as ellipsoid or globose with smooth surface. The EPS had a degration temperature at 240℃. Furthermore, the EPS had strong DPPH and hydroxyl radical scavenging activities, and moderate scavenging activities on superoxidant anion and metal ion chelating activity. This is the first characterization of a glucan produced by B. amyloliquefaciens with strong antioxidant activity. The results of this study suggested the potential of the EPS from B. amyloliquefaciens GSBa-1 to serve as a natural antioxidant for application in functional products.

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“…It can be seen in Fig 8A that the mixed gel had a weak absorption peak at 838.44 cm -1 , and it is speculated that part of the a-glycoside bond was formed during the gel formation process [42]. Compared with the single β-glucan, the absorption peak of mixed gel at 1200 cm -1 was obvious, which was preliminarily concluded to be carbonyl stretching vibration, indicating that the connection of glycoside bonds might be changed during the gel formation process [45], which could speculate the possible formation mechanism of mixed gel between LOG and OG showed in Fig 8B with schematic.…”

Section: Resultsmentioning

confidence: 99%

The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

Fan

Zhou

et al. 2019

PLoS ONE

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High pressure, an emerging nonthermal technology has been widely applied in food product modifications. The effects of oat β-glucan concentration and pressure on the properties of mixed gels with the different ratios of varying molecular weight (MW) β-gulcan induced by HPP were investigated. The results showed that the lowest β-glucan concentration forming a gel was 15% at 200 MPa, while 8% β-glucan was required to form a gel at 500 MPa. The gel intensity and textural properties increased with elevating β-glucan total concentration and pressure. The characteristic compact and smooth mixed gel formed with 12% β-glucan at a ratio of 50:50 at 400 MPa for 30 min. Under this optimal parameters, the mixed solution showed a relatively lower particle size and turbidity, and the hydrogen bonding and electrostatic interaction played the main role during the gel formation process by high pressure. In addition, the core molecular structure of β-glucan was maintained in the mixed gel formed under the optimal parameters.

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Structural characterization and evaluation of antioxidant, anticancer and hypoglycemic activity of radiation degraded oat (Avena sativa) β- glucan

Cited by 62 publications

References 68 publications

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1

The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

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