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Structural characterization, antioxidant and antibacterial activities of a novel water soluble polysaccharide from Cordia myxa fruits
Journal of Food Measurement and Characterization ( IF 2.9 ) Pub Date : 2020-08-03 , DOI: 10.1007/s11694-020-00586-y
Mohammad Hojjati , Fatemeh Beirami-Serizkani

In this study, water-soluble polysaccharide and fatty acids of Cordia myxa fruit harvested from the southwest of Iran were isolated and investigated. The extraction yield of water-soluble polysaccharide of C. myxa fruit (WSPCM) was 24.12%, and its experimental purity was 79.43%. The High Performance Liquid Chromatography results indicated that the WSPCM consisted of glucose, fructose, sucrose, maltose, ribose, maltitol, and maltoheptaose. The atomic absorption spectrometer analysis indicated that WSPCM was a rich source of Ca and Na. The dynamic light scattering results illustrated that the average particle size and zeta potential were 1510.7 nm and − 64.96, respectively. Fourier transform infrared spectroscopy revealed the presence of α and β-configurations in WSPCM. The total unsaturated and saturated fatty acids were 60.62% and 39.38%, respectively and oleic, palmitic, and linoleic were the main fatty acids. The WSPCM represented good antibacterial activities against both Gram-positive and Gram-negative pathogenic bacteria. Moreover, it showed a relatively good antioxidant activity. In conclusion, WSPCM could be introduced as a novel natural antioxidant and antibacterial substance in functional food.



中文翻译:

一种来自Cordia myxa果实的新型水溶性多糖的结构表征,抗氧化和抗菌活性

在这项研究中,从伊朗西南部收获的Cordia myxa果实的水溶性多糖和脂肪酸被分离出来并进行了调查。粘纤梭菌水溶性多糖的提取得率果(WSPCM)为24.12%,其实验纯度为79.43%。高效液相色谱结果表明,WSPCM由葡萄糖,果糖,蔗糖,麦芽糖,核糖,麦芽糖醇和麦芽七糖组成。原子吸收光谱仪分析表明,WSPCM是钙和钠的丰富来源。动态光散射结果表明,平均粒径和ζ电势分别为1510.7 nm和-64.96。傅立叶变换红外光谱揭示了WSPCM中存在α和β构型。总的不饱和脂肪酸和饱和脂肪酸分别为60.62%和39.38%,其中主要的脂肪酸是油酸,棕榈酸和亚油酸。WSPCM对革兰氏阳性和革兰氏阴性致病菌均具有良好的抗菌活性。此外,它显示出相对较好的抗氧化活性。总之,WSPCM可以作为功能性食品中的新型天然抗氧化剂和抗菌物质引入。

更新日期:2020-08-03
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