Effects of grafting methods and raw materials on the physicochemical properties and biological activities of phenolic acids grafted oat β-glucan

Caffeic acid (CA) and gallic acid (GA) were grafted onto oat β-glucan (OG) and hydrolyzed oat β-glucan (OGH) through CDI and EDC/NHS methods. Graft modification decreased the crystallinity and thermal stability of the conjugates, but the antioxidant and antibacterial activities were significantly im...

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Veröffentlicht in:Food research international 2023-11, Vol.173, p.113250-113250, Article 113250
Hauptverfasser: Luo, Yan, Li, Yun-Cheng, Wang, Meng, Zhou, Li, Meng, Fan-Bing, Jiang, Li-Shi
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Sprache:eng
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Zusammenfassung:Caffeic acid (CA) and gallic acid (GA) were grafted onto oat β-glucan (OG) and hydrolyzed oat β-glucan (OGH) through CDI and EDC/NHS methods. Graft modification decreased the crystallinity and thermal stability of the conjugates, but the antioxidant and antibacterial activities were significantly improved. The antioxidant and bacteriostatic activities of the conjugates prepared by the EDC method were better than those of the CDI method, and the biological activities of GA-conjugates were better than those of CA-conjugates. The lower the molecular weight of oat β-glucan, the higher the biological activities for its grafted conjugates, and EDC-GAOGH showed best DPPH (89.78%) and ABTS (92.32%) scavenging activities, and strongest inhibition effects against pathogenic microbes Staphylococcus aureus and Escherichia coli compared to other conjugates, which indicated that EDC-GAOGH has potential application value in food biological preservation. [Display omitted] •Caffeic acid and gallic acid were grafted onto OG and OGH by different methods.•Phenolic acid grafting modification retained good bioactivities for the conjugates.•Different phenolic acid grafts have different inhibitory effects on pathogens.•Conjugates prepared by the EDC method showed better bioactivities than CDI method. Phenolic acids are commonly used as food biological preservatives. Grafting phenolic acids onto polysaccharides could effectively enhance their biological activities and environmental stability to varying degrees. However, grafting methods and raw materials could affect the physical properties and biological activities of the phenolic acid-grafted polysaccharides. In this study, caffeic acid (CA) and gallic acid (GA) were grafted onto oat β-glucan (OG) and hydrolyzed oat β-glucan (OGH) through N,N'-carbonyldiimidazole-mediated (CDI) and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride coupling N-hydroxysuccinimide (EDC/NHS) methods. Graft modification decreased the crystallinity and thermal stability of the conjugates, but retained good bioactivities for the conjugates. The antioxidant and bacteriostatic activities of the conjugates prepared by the EDC method were better than those of the CDI method, and the OGH-conjugates showed better biological activities than OG-conjugates. EDC-GAOGH showed best DPPH (89.78%) and ABTS (92.32%) scavenging activities. The inhibitory effect of EDC-GAOGH on Escherichia coli was significantly better than that of EDC-CAOGH, but for Staphylo
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113250