Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit.


Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Sep 2019
Historique:
received: 08 03 2019
revised: 22 04 2019
accepted: 06 05 2019
entrez: 2 6 2019
pubmed: 4 6 2019
medline: 1 10 2019
Statut: ppublish

Résumé

Water-soluble fraction (WSF), CDTA-soluble fraction (CSF), sodium carbonate-soluble fraction (SSF), loosely-bonding KOH-soluble fractions (LKF) and tightly-bonding KOH-soluble fractions (TKF) were sequentially extracted from tomato cell wall polysaccharides. Physicochemical properties and functional bioactivities of these different bonding state tomato fruit polysaccharides (DBTP) were investigated. WSF, CSF and SSF were identified as pectic polysaccharides, while LKF and TKF were identified as hemicellulose. WSF, possessing plenty of galacturonic acids, was considered as an aggregative of linear homogalacturonan with extremely high molecular weight. CSF and SSF, rich in neutral sugars side chains, contained abundant rhamnogalacturonan regions. These polysaccharides exhibited distinct surface morphology and special FTIR spectrums. Thermal analysis manifested that LKF and TKF exhibited higher thermal stability. WSF and SSF showed higher apparent viscosity and elasticity. Assays for functional bioactivities suggested that CSF and SSF displayed stronger antioxidant activities, while CSF, SSF and TKF exhibited higher hypolipidemic activities.

Identifiants

pubmed: 31151515
pii: S0144-8617(19)30525-9
doi: 10.1016/j.carbpol.2019.05.020
pii:
doi:

Substances chimiques

Antioxidants 0
Hypolipidemic Agents 0
Polysaccharides 0
hemicellulose 8024-50-8
Pectins 89NA02M4RX

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

181-190

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Qianqian Li (Q)

College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing, 100083, PR China.

Jian Li (J)

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing, 100048, PR China.

He Li (H)

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing, 100048, PR China.

Ranran Xu (R)

College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing, 100083, PR China.

Yang Yuan (Y)

College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing, 100083, PR China.

Jiankang Cao (J)

College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing, 100083, PR China. Electronic address: cjk@cau.edu.cn.

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