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蓝中的三种pectin多糖的结构特征,抗氧化和抗菌活性

Yanyan Qiao¹, Yixiao Shen¹, Hongzhou Jiang²

¹Food Science College, Shenyang Agricultural University, Shenyang 110866, PR China.

International journal of biological macromolecules

|January 25, 2024

概括

蓝百花素多糖 (BP1,BP2,BP3) 具有显著的抗氧化和抗菌特性. 较低分子量变体 (BP1,BP2) 显示出优异的自由基清除和细菌细胞膜破坏.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
聚合物科学聚合物科学

背景情况:

pectin多糖是复杂的碳水化合物,具有多样化的生物活动.
蓝是一种丰富的生物活性化合物的来源,包括pectins.
了解点的结构-活性关系对于食品和制药应用至关重要.

研究的目的:

从蓝中净化和鉴定三种pectin多糖 (BP1,BP2,BP3) 的特征.
为了比较它们的结构特征,包括分子量和域组成.
评估它们的抗氧化和抗菌活性,并将它们与结构性质相关联.

主要方法:

从蓝中净化点多糖.
确定重量平均分子量 (Mw).
使用单糖化合物组成,气色谱-质谱 (GC-MS) 和核磁共振 (NMR) 光谱学进行结构分析.
对抗氧化活性 (DPPH,ABTS) 和对黄金葡萄球菌和大肠杆菌的抗菌活性进行检测.

主要成果:

分离了三种具有不同分子重量的点氨酸分离物 (BP1,BP2,BP3).
所有的果都含有具有特定侧链的homogalacturonan (HG) 和rhamnogalacturonan I (RG-I) 域.
BP2显示了最高的化度和HG域比率.
BP1,BP2和BP3显示出显著的抗氧化和抗菌活性,BP1和BP2显示出增强的疗效,可能是由于分子重量较低.

结论:

蓝百花素多糖具有宝贵的抗氧化和抗菌特性.
分子重量和结构特征,如HG域比率和化,影响它们的生物活性.
这些发现为开发蓝培衍生的功能成分提供了基础.

关键词:

它具有抗氧化和抗菌活性.蓝蓝是一种蓝.素多糖化物素多糖化物结构性表征结构性表征

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