Purification, Characterization, Prebiotic Preparations and Antioxidant Activity of Oligosaccharides from Mulberries
文献类型： 外文期刊
作者： Li, Erna 1 ; Yang, Shiyuan 1 ; Zou, Yuxiao 1 ; Cheng, Weiwei 3 ; Li, Bing 4 ; Hu, Tenggen 1 ; Li, Qian 1 ; Wang, Weifei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Guangdong, Peoples R China
2.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China
3.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471000, Peoples R China
4.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510641, Guangdong, Peoples R China
关键词： oligosaccharide; mulberry; chemical composition; prebiotics; antioxidant
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN： 1420-3049
年卷期： 2019 年 24 卷 12 期
页码：
收录情况： SCI
摘要： A water-soluble oligosaccharide termed EMOS-1a was prepared by enzymatic hydrolysis of polysaccharides purified from mulberries by column chromatography. The chemical structure of the purified fraction was investigated by ultraviolet spectroscopy, Fourier-transform infrared spectroscopy, and gas chromatography-mass spectrometry, which indicated that galactose was the main constituent of EMOS-1a. Chemical analyses showed that the uronic acid and sulfate content of EMOS-1a were 5.6% and 8.35%, respectively, while gel permeation chromatography showed that EMOS-1a had an average molecular weight of 987 Da. The antioxidant activities of EMOS-1a were next investigated, and EMOS-1a exhibited concentration-dependent 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power. The level of proliferation of Lactobacillus rhamnosus reached 1420 +/- 16% when 4% (w/v) EMOS-1a was added, where the number of colonies in MRS (de Man, Rogosa, and Sharpe) medium with no added oligosaccharide was defined as 100% proliferation. These results indicate that the oligosaccharide EMOS-1a could be used as a natural antioxidant in prebiotic preparations.
- 相关文献
作者其他论文 更多>>
-
One stone, two birds: An eco-friendly aerogel based on waste pomelo peel cellulose for the efficient adsorption of dyes and heavy metal ions
作者：Su, Haize;Deng, Tianren;Qiu, Weipeng;Hu, Tenggen;Zheng, Xiaoling;Peng, Kaibin;Xu, Zhenlin;Lei, Hongtao;Wang, Hong;Wen, Peng;Hu, Tenggen;Zhang, Yingyuan;Zhao, Yali
关键词：Pomelo-peel carboxylated cellulose; Biobased aerogel bead; Adsorption of dyes and heavy metal ions
-
Effects of mulberry leaf powder water extract supplementation on the growth performance, immunity, antioxidant, meat quality and intestinal microbiota of yellow feather broilers
作者：Xing, Dongxu;Fu, Bing;Zhou, Donglai;Li, Erna;Li, Qingrong;Liao, Sentai;Zou, Yuxiao;Ruan, Dong
关键词：caecum flora; growth performance; immunity; meat quality; mulberry leaf powder water extract; yellow feather broilers
-
The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing
作者：Liang, Zhanhong;Yu, Yuanshan;Zou, Bo;Fu, Manqin;Hu, Tenggen;Xu, Yujuan;Cheng, Lina;Liang, Zhanhong;Yin, Xiaomeng;Wang, Jin
关键词：High-pressure freezing; Peroxidase; Physical state; Structure; Activity; Molecular docking
-
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
作者：Shen, Hui;Wang, Yan;Shi, Pingping;Li, Hong;Yang, Fang;Yu, Lijuan;Li, Hong;Chen, Yanan;Luo, Haibo;Hu, Tenggen;Yu, Yuanshan;Wang, Jinxiang
关键词：antifungal capacity; antioxidant capacity; bamboo leaf; genotype; volatile profile
-
Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota
作者：Du, Xiaoyi;Chen, Jiajia;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Peng, Jian;Cheng, Lina;Yu, Yuanshan;Li, Lu
关键词：Grapefruit peel sponge layer; Key prebiotic fraction; Structure
-
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
作者：Fan, Zhenmei;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Shen, Hui;Yu, Lijuan;Shi, Pingping;Fan, Zhenmei;Song, Xianliang
关键词：Freezing; Amino acid; Water state; Microstructure
-
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
作者：Dong, Haiyu;Li, Yonghui;Wang, Baijuan;Liu, Xiaohui;Lai, Xingfei;Hao, Mengjiao;Sun, Lingli;Li, Qiuhua;Chen, Ruohong;Sun, Shili;Zhang, Zhenbiao;Li, Qian
关键词：Black tea; Fermentation; Taste quality; Composition; Metabolomics
