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.
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