Ofoedu Chigozie E, You Lijun, Osuji Chijioke M, Iwouno Jude O, Kabuo Ngozi O, Ojukwu Moses, Agunwah Ijeoma M, Chacha James S, Muobike Onyinye P, Agunbiade Adedoyin O, Sardo Giacomo, Bono Gioacchino, Okpala Charles Odilichukwu R, Korzeniowska Małgorzata
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods. 2021 Mar 25;10(4):699. doi: 10.3390/foods10040699.
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (HO) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of HO on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with HO the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide's antioxidative property; with some examples and their respective sources are briefly summarised.
存在多种活性氧（ROS）实体，其中过氧化氢（H₂O₂）非常关键，因为众所周知它具有稳定但反应性较差的特性，能够产生自由基。在具有富电子位点的反应性原子、分子和化合物中，细胞呼吸过程中代谢反应产生的自由基可诱导氧化应激并导致细胞结构损伤，过量产生时会引发各种危及生命的疾病。因此，需要一种抗氧化剂来抑制自由基的过度产生，尤其是在生物系统（体内和体外）中。尽管其固有特性限制了其生物活性，但天然来源的多糖作为一种功能成分越来越受到研究关注。通过破坏其分子完整性已证实可提高多糖的功能和生物活性。在本重要综述中，我们阐述了H₂O₂对天然来源多糖降解的影响。具体而言，该综述聚焦于自由基的形成/产生、H₂O₂引发的多糖降解过程、多糖降解对结构特征、物理化学性质和生物活性的影响，以及抗氧化能力。还简要总结了涉及多糖抗氧化特性的降解机制，并列举了一些实例及其各自的来源。
