Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum

文献类型： 外文期刊

第一作者： Cai, Guolin

作者： Cai, Guolin;Lu, Jian;Cai, Guolin;Geng, Yongzhe;Liu, Yifan;Yang, Shaojie;Li, Xiaomin;Lu, Jian;Cai, Guolin;Lu, Jian;Sun, Haiyan;Cai, Guolin

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关键词： antioxidant activity; Clostridium butyricum; DNA protection; exopolysaccharide

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年 88 卷 6 期

页码：

收录情况： SCI

摘要： Exopolysaccharides (EPSs) of probiotics are naturally nontoxic antioxidants with some interesting biological activities. This research aims to explore the structural and antioxidant properties of the EPS from Clostridium butyricum, a probiotics widely existed in human and animal intestines. EPS of C. butyricum RO-07 was purified through a combination of anion-exchange column chromatography and gel chromatography and determined to be composed of glucosamine, arabinose, galactosamine, galactose, glucose, and xylose in a molar ratio of 1:1:1:2:1:1 with a molecular weight 1.23 x 10(4) Da. It exhibited a stronger antioxidant activity than ascorbic acid, with scavenging activities up to 75.2% and 95.0% against hydroxyl radical (center dot OH) and superoxide radical (O-2(-)center dot), respectively. It also performed protective effects on DNA against radiation destruction by ultraviolet and reactive oxygen species generated oxidation stress. With these superior advantages in oxidants and radiation resistance, the EPS from C. butyricum RO-07 therefore has great potential to be applied in food and cosmetic industry.

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