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      Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

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          Abstract

          This research was intended to investigate the structural feature, antioxidative activity and interaction with β-lactoglobulin (β-lg) of a polysaccharide ( P) isolated from Borassus flabellifer fruit thru aqueous extraction, protein elimination and chromatographic techniques. Polysaccharide P (molecular weight: 21,000 g mol −1) was constituted of arabinose, galactose, glucose, and rhamnose in a 50:24:20:6 M ratio alongside 9% (w/w) galacturonic acid. It encompassed a petite backbone entailing galacturonopyranosyl and rhamnopyranosyl units substituted with sizable side chains comprising of arabinofuranosyl, galactopyranosyl and esterified coumaric acid (CA) residues. Various series of oligosaccharides including (i) Gal 1,2,4-9Ac 5-29, (ii) Ara 2-3Ac 6-8, (iii) Gal 3Ara 1-3Ac 13-17, (iv) Gal 4-6Ara 2Ac 18-24, (v) Gal 6Ara 1Ac 22 and (vi) Gal 1Ara 2CA 1Ac 7 and Gal 1Ara 3CA 1Ac 9 epitomizing polysaccharide structure were generated and characterised. Fraction P exhibited dose-dependent antioxidant activity and possessed a strong β-lactoglobulin binding capability. Accordingly, B. flabellifer fruit offers an antioxidative polysaccharide having novel structure that can associate with β-lg and, hence, useful in formulating novel food possessing adjustable composition.

          Abstract

          Food Science; Borassus flabellifer fruit; Polysaccharide; Oligosaccharides; Characterisation; Antioxidant activity; Complexation; β-Lactoglobulin.

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          Hydrocolloids at interfaces and the influence on the properties of dispersed systems

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            Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer

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              Assessing antioxidant and prooxidant activities of phenolic compounds.

              Methods for determining primary antioxidant activity were evaluated. A beta-carotene bleaching method and a free radical method using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(*)) were modified to rapidly test samples for potential antioxidant activity. Malonaldehyde production in a linoleic acid emulsion system assayed by an HPLC method was also used to determine antioxidant and prooxidant activities initiated by a metal catalyst (Cu(2+)). All methods were used to assess activity of selected phenolic compounds including several anthocyanidins/anthocyanins and selected berry extracts. Most phenolic compounds had prooxidant activity at low concentrations, unlike synthetic antioxidants (BHA and BHT). Compounds with similar structures exhibited comparable trends in antioxidant activity. Antioxidant activity usually increased with an increase in the number of hydroxyl groups and a decrease in glycosylation. The antioxidant activity of many phenolic compounds and extracts was comparable to those of synthetic antioxidants using the beta-carotene bleaching and HPLC methods.
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                Author and article information

                Contributors
                Journal
                Heliyon
                Heliyon
                Heliyon
                Elsevier
                2405-8440
                13 November 2020
                November 2020
                13 November 2020
                : 6
                : 11
                : e05499
                Affiliations
                [1]Natural Products Laboratory, Department of Chemistry, The University of Burdwan, Golapbag, Burdwan, West Bengal 713 104, India
                Author notes
                []Corresponding author. sray@ 123456chem.buruniv.ac.in
                [1]

                These authors equally contributed to this work.

                Article
                S2405-8440(20)32342-2 e05499
                10.1016/j.heliyon.2020.e05499
                7700886
                2f4a504b-f6e9-4c8e-b8f7-0da67427cc6a
                © 2020 The Authors

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 27 August 2020
                : 24 September 2020
                : 9 November 2020
                Categories
                Research Article

                food science,borassus flabellifer fruit,polysaccharide,oligosaccharides,characterisation,antioxidant activity,complexation,β-lactoglobulin

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