Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran
In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromato...
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| Veröffentlicht in: | Glycoconjugate journal 2018-12, Vol.35 (6), p.547-559 |
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| description | In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromatography (GC) and fourier transform-infrared spectroscopy (FT-IR). Antioxidant properties were investigated
in vitro
. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm − 1 by use of FT-IR.
In vitro
antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities. |
| doi_str_mv | 10.1007/s10719-018-9847-2 |
| format | Article |
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in vitro
. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm − 1 by use of FT-IR.
In vitro
antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities.</description><identifier>ISSN: 0282-0080</identifier><identifier>EISSN: 1573-4986</identifier><identifier>DOI: 10.1007/s10719-018-9847-2</identifier><identifier>PMID: 30343348</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Antioxidants - analysis ; Arabinose ; Biochemistry ; Biomedical and Life Sciences ; Biphenyl Compounds - chemistry ; Chelating Agents - pharmacology ; Chromatography ; Chromatography, High Pressure Liquid ; Coumaric Acids - analysis ; Coumaric Acids - chemistry ; Dietary Fiber - analysis ; Fourier transforms ; Free Radical Scavengers - chemistry ; Gas chromatography ; High-performance liquid chromatography ; Hydroxyl Radical - chemistry ; Infrared spectroscopy ; Ions ; Life Sciences ; Liquid chromatography ; Metals - isolation & purification ; Oligosaccharides ; Oligosaccharides - analysis ; Oligosaccharides - chemistry ; Oligosaccharides - isolation & purification ; Original Article ; Pathology ; Picrates - chemistry ; Polymerization ; Reference Standards ; Spectroscopy, Fourier Transform Infrared ; Superoxides - chemistry ; Wheat ; Xylose</subject><ispartof>Glycoconjugate journal, 2018-12, Vol.35 (6), p.547-559</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Glycoconjugate Journal is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-af5877fb102dda8628659d12a4d37365c80e6fdeff8708dd83c95025bb7a02303</citedby><cites>FETCH-LOGICAL-c372t-af5877fb102dda8628659d12a4d37365c80e6fdeff8708dd83c95025bb7a02303</cites><orcidid>0000-0002-9547-553X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10719-018-9847-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10719-018-9847-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30343348$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhao, Wenhong</creatorcontrib><creatorcontrib>Chen, Hui</creatorcontrib><creatorcontrib>Wu, Ligen</creatorcontrib><creatorcontrib>Ma, Weibin</creatorcontrib><creatorcontrib>Xie, Yanli</creatorcontrib><title>Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran</title><title>Glycoconjugate journal</title><addtitle>Glycoconj J</addtitle><addtitle>Glycoconj J</addtitle><description>In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromatography (GC) and fourier transform-infrared spectroscopy (FT-IR). Antioxidant properties were investigated
in vitro
. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm − 1 by use of FT-IR.
In vitro
antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities.</description><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Arabinose</subject><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>Biphenyl Compounds - chemistry</subject><subject>Chelating Agents - pharmacology</subject><subject>Chromatography</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Coumaric Acids - analysis</subject><subject>Coumaric Acids - chemistry</subject><subject>Dietary Fiber - analysis</subject><subject>Fourier transforms</subject><subject>Free Radical Scavengers - chemistry</subject><subject>Gas chromatography</subject><subject>High-performance liquid chromatography</subject><subject>Hydroxyl Radical - chemistry</subject><subject>Infrared spectroscopy</subject><subject>Ions</subject><subject>Life Sciences</subject><subject>Liquid chromatography</subject><subject>Metals - isolation & purification</subject><subject>Oligosaccharides</subject><subject>Oligosaccharides - analysis</subject><subject>Oligosaccharides - chemistry</subject><subject>Oligosaccharides - isolation & purification</subject><subject>Original Article</subject><subject>Pathology</subject><subject>Picrates - chemistry</subject><subject>Polymerization</subject><subject>Reference Standards</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Superoxides - chemistry</subject><subject>Wheat</subject><subject>Xylose</subject><issn>0282-0080</issn><issn>1573-4986</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNp1kUtLxTAQhYMoen38ADdScOOmOknaJl2K-ALBja5D2kyukba5Ji16_fVG6gMEVwOZ75zk5BBySOGUAoizSEHQOgcq81oWImcbZEFLwfOiltUmWQCTLAeQsEN2Y3yGpCmY3CY7HHjBeSEXZDgfRuffnNHDmK2CX2EYHcbM28ximDq_7vSIJvOdW_qo2_ZJB2dmwDibGExCg8uA8-HKd-seg3vXyXfIbPB99vqEesyaoId9smV1F_Hga-6Rx6vLh4ub_O7--vbi_C5vuWBjrm0phbANBWaMlhWTVVkbynRhuOBV2UrAyhq0VgqQxkje1iWwsmmEBpbS7ZGT2TdFepkwjqp3scWu0wP6KSpGuawKIcsiocd_0Gc_hSG9LlGMM1ECrRNFZ6oNPsaAVq2C63VYKwrqsww1l6FSGeqzDMWS5ujLeWp6ND-K799PAJuBmFbDEsPv1f-7fgCye5Yo</recordid><startdate>20181201</startdate><enddate>20181201</enddate><creator>Zhao, Wenhong</creator><creator>Chen, Hui</creator><creator>Wu, Ligen</creator><creator>Ma, Weibin</creator><creator>Xie, Yanli</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7T5</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-9547-553X</orcidid></search><sort><creationdate>20181201</creationdate><title>Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran</title><author>Zhao, Wenhong ; Chen, Hui ; Wu, Ligen ; Ma, Weibin ; Xie, Yanli</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c372t-af5877fb102dda8628659d12a4d37365c80e6fdeff8708dd83c95025bb7a02303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Arabinose</topic><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>Biphenyl Compounds - chemistry</topic><topic>Chelating Agents - pharmacology</topic><topic>Chromatography</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Coumaric Acids - analysis</topic><topic>Coumaric Acids - chemistry</topic><topic>Dietary Fiber - analysis</topic><topic>Fourier transforms</topic><topic>Free Radical Scavengers - chemistry</topic><topic>Gas chromatography</topic><topic>High-performance liquid chromatography</topic><topic>Hydroxyl Radical - chemistry</topic><topic>Infrared spectroscopy</topic><topic>Ions</topic><topic>Life Sciences</topic><topic>Liquid chromatography</topic><topic>Metals - isolation & purification</topic><topic>Oligosaccharides</topic><topic>Oligosaccharides - analysis</topic><topic>Oligosaccharides - chemistry</topic><topic>Oligosaccharides - isolation & purification</topic><topic>Original Article</topic><topic>Pathology</topic><topic>Picrates - chemistry</topic><topic>Polymerization</topic><topic>Reference Standards</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Superoxides - chemistry</topic><topic>Wheat</topic><topic>Xylose</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhao, Wenhong</creatorcontrib><creatorcontrib>Chen, Hui</creatorcontrib><creatorcontrib>Wu, Ligen</creatorcontrib><creatorcontrib>Ma, Weibin</creatorcontrib><creatorcontrib>Xie, Yanli</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Immunology Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>Glycoconjugate journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhao, Wenhong</au><au>Chen, Hui</au><au>Wu, Ligen</au><au>Ma, Weibin</au><au>Xie, Yanli</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran</atitle><jtitle>Glycoconjugate journal</jtitle><stitle>Glycoconj J</stitle><addtitle>Glycoconj J</addtitle><date>2018-12-01</date><risdate>2018</risdate><volume>35</volume><issue>6</issue><spage>547</spage><epage>559</epage><pages>547-559</pages><issn>0282-0080</issn><eissn>1573-4986</eissn><abstract>In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromatography (GC) and fourier transform-infrared spectroscopy (FT-IR). Antioxidant properties were investigated
in vitro
. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm − 1 by use of FT-IR.
In vitro
antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>30343348</pmid><doi>10.1007/s10719-018-9847-2</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-9547-553X</orcidid></addata></record> |
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| subjects | Antioxidants Antioxidants - analysis Arabinose Biochemistry Biomedical and Life Sciences Biphenyl Compounds - chemistry Chelating Agents - pharmacology Chromatography Chromatography, High Pressure Liquid Coumaric Acids - analysis Coumaric Acids - chemistry Dietary Fiber - analysis Fourier transforms Free Radical Scavengers - chemistry Gas chromatography High-performance liquid chromatography Hydroxyl Radical - chemistry Infrared spectroscopy Ions Life Sciences Liquid chromatography Metals - isolation & purification Oligosaccharides Oligosaccharides - analysis Oligosaccharides - chemistry Oligosaccharides - isolation & purification Original Article Pathology Picrates - chemistry Polymerization Reference Standards Spectroscopy, Fourier Transform Infrared Superoxides - chemistry Wheat Xylose |
| title | Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran |
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