Synthesis, characterization and antioxidant activity of a new polysaccharide-iron (III) from Vaccinium bracteatum thunb leaves

Peng, Yingyun; Jiang, Han; Zhang, Jinlong; Wu, Yufeng; Zhang, Jiehan; Zhou, Junhu; Chen, Yiyong

doi:10.1007/s11694-022-01483-2

Cited by 9 publications

(2 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This could be influenced by the increased polysaccharide motion rates with increasing temperature and the possibility of increasing collisional binding. However, the content decreased significantly when the temperature was excessively high, owing to the high molecular motion rate [ 16 , 17 ].…”

Section: Resultsmentioning

confidence: 99%

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

Xiu

Wang

et al. 2023

Molecules

View full text Add to dashboard Cite

This study aimed to enhance the utilization value of sweet corn cob, an agricultural cereal byproduct. Sweet corn cob polysaccharide-ron (III) complexes were prepared at four different temperatures (40 °C, 50 °C, 60 °C, and 70 °C). It was demonstrated that the complexes prepared at different temperatures were successfully bound to iron (III), and there was no significant difference in chemical composition; and SCCP-Fe-C demonstrated the highest iron content. The structural characterization suggested that sweet corn cob polysaccharide (SCCP) formed stable β-FeOOH iron nuclei with −OH and −OOH. All the four complexes’ thermal stability was enhanced, especially in SCCP-Fe-C. In vitro iron (III) release experiments revealed that all four complexes were rapidly released and acted as iron (III) supplements. Moreover, in vitro antioxidant, α-glucosidase, and α-amylase inhibition studies revealed that the biological activities of all four complexes were enhanced compared with those of SCCP. SCCP-Fe-B and SCCP-Fe-C exhibited the highest in vitro antioxidant, α-glucosidase, and α-amylase inhibition abilities. This study will suggest using sweet corn cobs, a natural agricultural cereal byproduct, in functional foods. Furthermore, we proposed that the complexes prepared from agricultural byproducts can be used as a potential iron supplement.

show abstract

Section: Resultsmentioning

confidence: 99%

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

Xiu

Wang

et al. 2023

Molecules

View full text Add to dashboard Cite

show abstract

“…Fe3+ chelated with polysaccharide does not break the basic structure of polysaccharide [39], and polysaccharide iron also has the basic structure of polysaccharide. Moreover, polysaccharide iron has more antioxidant activity than the original polysaccharide [40,41]. This is due to a change in the polysaccharide's spatial structure after it was linked with iron, and the coordinating component interacts with the exposed active groups to promote free radical interaction, enhancing the ability to scavenge free radicals [42].…”

Section: Discussionmentioning

confidence: 99%

Maternal Supplementary Tapioca Polysaccharide Iron Improves the Growth Performance of Piglets by Regulating the Active Components of Colostrum and Cord Blood

Deng

Fang

Zhuo

et al. 2023

Animals

View full text Add to dashboard Cite

The purpose of this study was to investigate the effect of maternal supplementation with TpFe (tapioca polysaccharide iron) on reproductive performance, colostrum composition, cord blood active components of sows, and growth performance of their nursing piglets. Sixty healthy Duroc × Landrace × Yorkshire sows were randomly assigned to three groups at day 85 of gestation. The experimental diets included a basal diet supplemented with 100 mg/kg FeSO4·H2O (CON group), the basal diet supplemented with 50 mg/kg TpFe (TpFe50 group), and the basal diet supplemented with 100 mg/kg TpFe (TpFe100 group), as calculated by Fe content. The experiment lasted from day 85 of gestation to the end of weaning (day 21 of lactation). Results showed that maternal supplementation with 100 mg/kg TpFe improved (p < 0.05) feed intake during lactation, live births, and birth weight of the litter (alive) and increased (p < 0.05) colostrum IgM (immunoglobulin m), IgA (immunoglobulin A), as well as the IgG levels, while it decreased (p < 0.05) the urea nitrogen and somatic cell count of sows. Moreover, sows in the TpFe100 group had higher (p < 0.05) serum iron levels and IgG. Additionally, maternal supplementation with 100 mg/kg TpFe increased (p < 0.05) iron level, total antioxidant capacity (T-AOC), glutathione peroxidase (GSH-px), catalase (CAT), IgG, red blood cells (RBC), and hemoglobin (Hb) of cord blood, similar with the iron content, T-AOC, GSH-px, IgG, RBC, Hb, hematocrit (HCT), and mean corpuscular volume (MCV) of weaned piglet blood. The diarrhea and mortality rates among the nursing piglets were decreased (p < 0.05), while the average weight at day 21 of age was increased (p < 0.05) in the TpFe100 group. Serum PRL (prolactin) levels of sows exhibited a positive correlation (p < 0.05) with live births. Suckling piglet diarrhea was positively correlated with colostrum urea nitrogen level but negatively correlated with colostrum IgM, IgG, and cord blood Hb content (p < 0.05). The mortality of suckling piglets was negatively correlated with serum iron content and IgM in colostrum, GSH-px, and IgG in cord serum of sows (p < 0.05). The average weight of weaning piglets was positively (p < 0.05) related to colostrum IgM and IgG levels, as well as cord serum RBC counts of sows on day 21. In conclusion, maternal supplementation with TpFe can improve the active components of colostrum and umbilical cord blood and improve the growth performance of suckling piglets.

show abstract

Preparation, Biological Activities, and Application of Plant Polysaccharide Iron Complexes: A Review

Dai,

Hao,

Gao

et al. 2023

Starch Stärke

View full text Add to dashboard Cite

Iron is an essential trace element in the human body. Iron deficiency can lead to iron deficiency anemia (IDA) and induce various diseases. Hence, it is urgent to find an iron supplement with minimal side effects and good iron supplementation effect. Natural polysaccharides from plants have various biological activities such as antioxidant, hypoglycemic, immunomodulatory, etc. Increasing research has shown that polysaccharides modified with iron can enhance their biological activities. Among them, polysaccharide iron complex (PIC) has significant anti‐anemia activity. With the powerfully development of PIC, increasing research has found that PIC showed some advantages, including good water solubility, high bioavailability, low gastrointestinal irritation, and high iron content. Therefore, PIC has received widespread attention. Currently, PIC is widely used in various fields such as agriculture, animal husbandry, and clinical treatment. However, there are limited reports on the preparation, biological activities, and applications of PIC. This paper systematically reviews the preparation methods, iron content determination methods, biological activities, and applications of PIC. The results provide important references for the deep development and utilization of PIC.

show abstract

Synthesis, characterization and antioxidant activity of a new polysaccharide-iron (III) from Vaccinium bracteatum thunb leaves

Cited by 9 publications

References 44 publications

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

Structural Characterization, In Vitro Digestion Property, and Biological Activity of Sweet Corn Cob Polysaccharide Iron (III) Complexes

Maternal Supplementary Tapioca Polysaccharide Iron Improves the Growth Performance of Piglets by Regulating the Active Components of Colostrum and Cord Blood

Preparation, Biological Activities, and Application of Plant Polysaccharide Iron Complexes: A Review

Contact Info

Product

Resources

About