Synthesis, anti-oxidant activity, and biodegradability of a novel recombinant polysaccharide derived from chitosan and lactose

Guo, Ming; Ma, Yanfei; Wang, Chunge; Liu, Hongzhi; Li, Qian; Meng, F.

doi:10.1016/j.carbpol.2014.11.027

Cited by 30 publications

(8 citation statements)

References 20 publications

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“…In fact, although the number of reactive amino group of CG decreased due to the MR, the radical-scavenging activity of CG-MRPs was higher than that of CH. Hence, the enhanced ability of CG-MRPs on the DPPH radical scavenging may be due to the attachment of N-alkylation and Schiff-base on CH [27]. Figure 4B showed the scavenging potential of CG-MRPs in apple juice.…”

Section: Dpph Radical-scavenging Activitymentioning

confidence: 97%

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

et al. 2019

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Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 • C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (-C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25-2.0 mg/mL. Furthermore, the apple juice supplemented with CG-MRPs could significantly improve the antioxidant activities, and CG-2% in apple juice showed the better antioxidant capacity at the concentration of 1.0 mg/mL. Thus, we conclude that CG-MRPs addition may greatly improve the antioxidant quality of apple juice.

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Section: Dpph Radical-scavenging Activitymentioning

confidence: 97%

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

et al. 2019

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“…It has been suggested that chitosan inhibits fibroplasia in wound healing, and promotes tissue growth and differentiation in vitro ( 5 , 6 ). Notably, chitosan has anti-inflammatory and anti-oxidative properties ( 7 – 9 ).…”

Section: Introductionmentioning

confidence: 99%

Therapeutic effect of chitosan on CCl4‑induced hepatic fibrosis in rats

Wang

et al. 2018

Mol Med Report

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Chitosan is a linear polysaccharide that is made by treating the chitin shells of shrimp and crustaceans with an alkaline substance, for example sodium hydroxide. Due to its unique physical and chemical properties, chitosan has a wide range of applications in the medical field. Currently, there are no effective treatments for liver fibrosis; therefore, the aim of the present study was to investigate the therapeutic effect of chitosan in a CCl4-induced hepatic fibrosis (HF) rat model. The serum levels of aspartate transaminase (AST), alanine transaminase (ALT) and alkaline phosphatase (ALP) were measured by ELISA. Collagen (COL) 3 and α-smooth muscle actin (SMA) expression levels in the rat liver were detected by reverse transcription-semiquantitative polymerase chain reaction and western blotting, respectively. The results demonstrated that treatment with chitosan significantly improved HF, by decreasing the serum levels of AST, ALT, and ALP; improving liver histology; and decreasing the expression levels of COL3 and α-SMA. Chitosan may offer an alternative approach for the clinical treatment of HF.

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“…Thermal properties were analyzed by an STA7200RV TGA device (Hitachi Group, Japan) according to a reported method [42] with slight modifications. The thermal properties were studied under nitrogen atmosphere with a flow rate of 50 mL/min.…”

Section: Thermal Gravimetric Analysis (Tga)mentioning

confidence: 99%

Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

et al. 2020

Molecules

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Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.

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Synthesis, anti-oxidant activity, and biodegradability of a novel recombinant polysaccharide derived from chitosan and lactose

Cited by 30 publications

References 20 publications

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Therapeutic effect of chitosan on CCl4‑induced hepatic fibrosis in rats

Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

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