Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-12

AUTHORS

Wenhong Zhao, Hui Chen, Ligen Wu, Weibin Ma, Yanli Xie

ABSTRACT

In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromatography (GC) and fourier transform-infrared spectroscopy (FT-IR). Antioxidant properties were investigated in vitro. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm - 1 by use of FT-IR. In vitro antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities. More... »

PAGES

547-559

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10719-018-9847-2

DOI

http://dx.doi.org/10.1007/s10719-018-9847-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1107740266

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30343348


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