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Comparison of structure and neuroprotective ability of low molecular weight galactomannans from Sesbania cannabina obtained by different extraction technologies

[Display omitted] •LMW-GM could be obtained from S. cannabina seeds by gluconic acid and enzymes.•The chemical structures of LMW-GM were revealed by different technologies.•The good antioxidant ability of LMW-GM endows its excellent neuroprotective activity. Low-molecular-weight-galactomannan (LMW-G...

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Published in:Food chemistry 2023-11, Vol.427, p.136642-136642, Article 136642
Main Authors: Yan, Bowen, Deng, Junping, Gu, Jie, Tao, Yuheng, Huang, Caoxing, Lai, Chenhuan, Yong, Qiang
Format: Article
Language:English
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Summary:[Display omitted] •LMW-GM could be obtained from S. cannabina seeds by gluconic acid and enzymes.•The chemical structures of LMW-GM were revealed by different technologies.•The good antioxidant ability of LMW-GM endows its excellent neuroprotective activity. Low-molecular-weight-galactomannan (LMW-GM) is an edible polysaccharide with various biological activities. However, it is used in the field of neuroprotection. In this study, two types of LMW-GMs from Sesbania cannabina were obtained by gluconic acid extraction (GA-LMW-GM) and enzymatic hydrolysis (GMOS). The structure of GA-LMW-GM and GMOS were identified using different nuclear magnetic resonance (NMR) techniques. The antioxidant and neuroprotective activities of GA-LMW-GM and GMOS were evaluated in vitro/vivo. The results showed that both GA-LMW-GM and GMOS possess good free radicals scavenging ability in vitro with IC50 values of 1.9 mg/mL and 4.9 mg/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals 2.8 mg/mL and 4.4 mg/mL for O2•- radicals, respectively. However, GA-LMW-GM was more effective at scavenging reactive oxygen species (ROS) in vivo and protecting the fundamental growth (with a recovery capability of 62.5%) and locomotor functions (with recovery capability of 193.7%) of zebrafish with neurological damage induced by Bisphenol AF.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136642