BackgroundBalangu (Lallemantia royleana) belongs to Lamiaceae and is a medicine used in Iranian traditional and folklore medicine in the treatment of various nervous, hepatic, and renal diseases.MethodsIn this study, the influence of molecular weight (MW) was measured on antioxidant and antimicrobial activities of Balangu seed gum fractions. Firstly, Balangu seed gum was fractionated by precipitation method using ethanol on the basis of MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Monosaccharide composition was measured by GC-MS. The antioxidant activity was measured by two methods, DPPH and FRAP assay. The antibacterial activities were screened against two Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) and two Gram-negative bacteria (Salmonella enterica and Escherichia coli) by minimum inhibitory and bactericidal concentration (MIC and MBC), disc, and well diffusion method.ResultsThe results showed that the total phenol contents of Balangu, PER-Balangu, and SUPER-Balangu were 76.28 ± 1.41, 43.56 ± 1.72, and 89.46 ± 1.38 μg gallic acid equivalent/mg sample, respectively. Balangu and its fractions were composed of galactose, glucose, arabinose, rhamnose, and xylose. The IC50 values of Balangu, PER-Balangu, SUPER-Balangu, and BHT in DPPH assay were 0.46, 0.65, 0.38 and 0.31 mg/ml, respectively. In addition, the reducing power of Balangu, PER-Balangu, SUPER-Balangu, and BHT were 534.92, 431.80, 636.36, and 772.72 (mM Fe+2/g), respectively. Antibacterial test results showed, that for SUPER-Balangu, the minimum inhibitory concentration and the minimum bactericidal concentration against Staphylococcus were 3.125 mg/mL and 6.25 mg/mL.ConclusionsSUPER-Balangu has a great potential as a natural food preservative, antibacterial, and antioxidant agent.

中文翻译：

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从巴兰古种子 (Lallemantia royleana) 胶中分离出的水溶性多糖的抗氧化和抗菌活性

背景Balangu (Lallemantia royleana) 属于唇形科，是伊朗传统和民间医学中用于治疗各种神经、肝和肾疾病的药物。方法本研究测量分子量（MW）对抗氧化和抗微生物的影响Balangu 种子胶组分的活性。首先，以MW为基础，采用乙醇沉淀法对巴兰古籽胶进行分馏。分别获得称为沉淀 (PER) Balangu 和上清液 (SUPER) Balangu 的两个级分作为最高和最低 MW 级分。通过GC-MS测量单糖组成。抗氧化活性通过两种方法测量，DPPH和FRAP测定。采用最小抑菌杀菌浓度（MIC和MBC）、圆盘法和孔扩散法对两种革兰氏阳性菌（金黄色葡萄球菌和蜡状芽孢杆菌）和两种革兰氏阴性菌（肠沙门氏菌和大肠杆菌）进行抗菌活性筛选。结果结果表明Balangu、PER-Balangu和SUPER-Balangu的总酚含量分别为76.28±1.41、43.56±1.72和89.46±1.38μg没食子酸当量/mg样品。Balangu 及其组分由半乳糖、葡萄糖、阿拉伯糖、鼠李糖和木糖组成。Balangu、PER-Balangu、SUPER-Balangu 和 BHT 在 DPPH 试验中的 IC50 值分别为 0.46、0.65、0.38 和 0.31 mg/ml。此外，Balangu、PER-Balangu、SUPER-Balangu 和 BHT 的还原能力分别为 534.92、431.80、636.36 和 772.72 (mM Fe+2/g)，分别。抗菌试验结果表明，SUPER-Balangu对葡萄球菌的最低抑菌浓度和最低杀菌浓度分别为3.125 mg/mL和6.25 mg/mL。结论SUPER-Balangu作为天然食品防腐剂、抗菌剂和抗氧化剂具有很大的潜力代理人。