Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides

Xiu-Xiu Zhang; Wang-Wei Zhang; Zhi-Jing Ni; Kiran Thakur; Jian-Guo Zhang; Mohammad Rizwan Khan; Wen-Di Xu; Zhao-Jun Wei

Food Chemistry: X (Jun 2024)

Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides

Xiu-Xiu Zhang,
Wang-Wei Zhang,
Zhi-Jing Ni,
Kiran Thakur,
Jian-Guo Zhang,
Mohammad Rizwan Khan,
Wen-Di Xu,
Zhao-Jun Wei

Affiliations

Xiu-Xiu Zhang: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
Wang-Wei Zhang: School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
Zhi-Jing Ni: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; Corresponding author.
Kiran Thakur: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
Jian-Guo Zhang: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
Mohammad Rizwan Khan: Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Wen-Di Xu: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
Zhao-Jun Wei: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Corresponding author at: School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.

Journal volume & issue: Vol. 22
p. 101271

Abstract

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Recent studies have witnessed that chemical modification can improve the physicochemical and functional properties of plants' polysaccharides. Herein, we modified the natural Lycium barbarum seed dreg polysaccharides (LBSDPs) by sulfation (S-LBSDPs), phosphorylation (P-LBSDPs), and carboxymethylation (C-LBSDPs), and evaluated the chemical composition and antioxidant activity of their derivatives. Natural polysaccharides and their derivatives exhibited typical polysaccharide absorption peaks and characteristic group absorption peaks in FT-IR spectra along with maximum UV absorption. After modification, the total sugar and protein contents of the derivatives were decreased, whereas the uronic acid content was increased. Among the three derivatives, sulfated polysaccharides displayed excellent thermal stability. S-LBSDP and P-LBSDP showed the highest ABTS radical scavenging and reducing power while S-LBSDPs and C-LBSDPs showed better DPPH radical scavenging effect, and P-LBSDPs showed considerable Fe2+ chelating ability. Our data indicate that chemical modifications can impart a positive effect on the antioxidant potential of plant-derived polysaccharides.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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