Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides
Recent studies have witnessed that chemical modification can improve the physicochemical and functional properties of plants' polysaccharides. Herein, we modified the natural Lycium barbarum seed dreg polysaccharides (LBSDPs) by sulfation (S-LBSDPs), phosphorylation (P-LBSDPs), and carboxymethy...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001585 |
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| author | Xiu-Xiu Zhang Wang-Wei Zhang Zhi-Jing Ni Kiran Thakur Jian-Guo Zhang Mohammad Rizwan Khan Wen-Di Xu Zhao-Jun Wei |
| author_facet | Xiu-Xiu Zhang Wang-Wei Zhang Zhi-Jing Ni Kiran Thakur Jian-Guo Zhang Mohammad Rizwan Khan Wen-Di Xu Zhao-Jun Wei |
| author_sort | Xiu-Xiu Zhang |
| collection | DOAJ |
| description | Recent studies have witnessed that chemical modification can improve the physicochemical and functional properties of plants' polysaccharides. Herein, we modified the natural Lycium barbarum seed dreg polysaccharides (LBSDPs) by sulfation (S-LBSDPs), phosphorylation (P-LBSDPs), and carboxymethylation (C-LBSDPs), and evaluated the chemical composition and antioxidant activity of their derivatives. Natural polysaccharides and their derivatives exhibited typical polysaccharide absorption peaks and characteristic group absorption peaks in FT-IR spectra along with maximum UV absorption. After modification, the total sugar and protein contents of the derivatives were decreased, whereas the uronic acid content was increased. Among the three derivatives, sulfated polysaccharides displayed excellent thermal stability. S-LBSDP and P-LBSDP showed the highest ABTS radical scavenging and reducing power while S-LBSDPs and C-LBSDPs showed better DPPH radical scavenging effect, and P-LBSDPs showed considerable Fe2+ chelating ability. Our data indicate that chemical modifications can impart a positive effect on the antioxidant potential of plant-derived polysaccharides. |
| first_indexed | 2024-04-25T00:15:32Z |
| format | Article |
| id | doaj.art-241732363cd14f0e8e74e947f7782e06 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-25T00:15:32Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-241732363cd14f0e8e74e947f7782e062024-03-13T04:46:21ZengElsevierFood Chemistry: X2590-15752024-06-0122101271Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharidesXiu-Xiu Zhang0Wang-Wei Zhang1Zhi-Jing Ni2Kiran Thakur3Jian-Guo Zhang4Mohammad Rizwan Khan5Wen-Di Xu6Zhao-Jun Wei7School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of ChinaSchool of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; Corresponding author.School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of ChinaSchool of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of ChinaDepartment of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi ArabiaSchool of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of ChinaSchool of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Corresponding author at: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.Recent studies have witnessed that chemical modification can improve the physicochemical and functional properties of plants' polysaccharides. Herein, we modified the natural Lycium barbarum seed dreg polysaccharides (LBSDPs) by sulfation (S-LBSDPs), phosphorylation (P-LBSDPs), and carboxymethylation (C-LBSDPs), and evaluated the chemical composition and antioxidant activity of their derivatives. Natural polysaccharides and their derivatives exhibited typical polysaccharide absorption peaks and characteristic group absorption peaks in FT-IR spectra along with maximum UV absorption. After modification, the total sugar and protein contents of the derivatives were decreased, whereas the uronic acid content was increased. Among the three derivatives, sulfated polysaccharides displayed excellent thermal stability. S-LBSDP and P-LBSDP showed the highest ABTS radical scavenging and reducing power while S-LBSDPs and C-LBSDPs showed better DPPH radical scavenging effect, and P-LBSDPs showed considerable Fe2+ chelating ability. Our data indicate that chemical modifications can impart a positive effect on the antioxidant potential of plant-derived polysaccharides.http://www.sciencedirect.com/science/article/pii/S2590157524001585PolysaccharidesLycium barbarum seed dregChemical modificationAntioxidant ability |
| spellingShingle | Xiu-Xiu Zhang Wang-Wei Zhang Zhi-Jing Ni Kiran Thakur Jian-Guo Zhang Mohammad Rizwan Khan Wen-Di Xu Zhao-Jun Wei Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides Food Chemistry: X Polysaccharides Lycium barbarum seed dreg Chemical modification Antioxidant ability |
| title | Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides |
| title_full | Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides |
| title_fullStr | Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides |
| title_full_unstemmed | Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides |
| title_short | Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides |
| title_sort | effects of different chemical modifications on physicochemical and antioxidation properties of lycium barbarum seed dreg polysaccharides |
| topic | Polysaccharides Lycium barbarum seed dreg Chemical modification Antioxidant ability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001585 |
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