茴香油溶性多糖的结构特征、抗氧化活性及其作为肉类防腐剂的潜在应用。
A water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative.
机构信息
Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
Sorbonne Univerties, Compiègne Technology University, UMR-CNRS 7025, Enzymatic and Cellular Engineering, CS 60319, 60203 Compiegne Cedex, France.
出版信息
Int J Biol Macromol. 2021 Jan 15;167:516-527. doi: 10.1016/j.ijbiomac.2020.12.006. Epub 2020 Dec 3.
A novel water-soluble polysaccharide named AGP1 was successfully isolated from seeds of Anethum graveolens by hot water extraction and further purified by DEAE-Sepharose chromatography. AGP1 has a relative molecular weight of 2.1 10 Da determined by Ultra-high-performance liquid chromatography (UHPLC). The AGP1 characterization was investigated by chemical and instrumental analysis including gas chromatography mass spectrometry (GC-MS), Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction. Results showed that AGP1 was mainly composed of glucose, galactose, mannose and arabinose in a molar percent of 54.3, 23.8, 14.7 and 7.2, respectively. The thermogravimetry analysis (TGA) and the differential scanning calorimetry (DSC) were used and showed that AGP1 has good thermal stability until 275 °C. Moreover, the purified polysaccharide demonstrated an appreciable in vitro antioxidant potential. The addition of the AGP1, particularly at 0.3% (w/w), in turkey sausages instead of ascorbic acid, as preservative, reduced the lipid peroxidation, preserved the pH and color and improved the bacterial stability during cold storage at 4 °C for 12 days. Overall, the results showed that the AGP1 deserves to be developed as functional and bioactive components for the food and nutraceutical industries.
从茴香种子中成功提取并通过 DEAE-琼脂糖柱层析进一步纯化出一种新型水溶性多糖 AGP1。通过超高效液相色谱（UHPLC）测定，AGP1 的相对分子量为 2.1×10^5 Da。通过气相色谱质谱联用（GC-MS）、傅里叶变换红外（FT-IR）光谱和 X 射线衍射等化学和仪器分析对 AGP1 进行了表征。结果表明，AGP1 主要由葡萄糖、半乳糖、甘露糖和阿拉伯糖组成，摩尔百分比分别为 54.3%、23.8%、14.7%和 7.2%。热重分析（TGA）和差示扫描量热法（DSC）表明，AGP1 具有良好的热稳定性，直至 275°C。此外，纯化的多糖具有显著的体外抗氧化潜力。在火鸡香肠中添加 AGP1（尤其是 0.3%（w/w））代替抗坏血酸作为防腐剂，可以减少脂质过氧化，保持 pH 值和颜色，并在 4°C 下冷藏 12 天期间提高细菌稳定性。总的来说，结果表明 AGP1 值得作为功能性和生物活性成分开发，应用于食品和营养保健品行业。
Zotero 插件