Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties

Abstract

Background: Burdock (Arctium lappa L.) is a fructan-rich plant with prebiotic potential. The aim of this study was to develop an efficient enzymatic route to prepare fructooligosaccharides (FOS)-rich and highly antioxidative syrup using burdock root as a raw material. Results: Endo-inulinase significantly improved the yield of FOS 2.4-fold while tannase pretreatment further increased the yield of FOS 2.8-fold. Other enzymes, including endo-polygalacturonase, endo-glucanase and endo-xylanase, were able to increase the yield of total soluble sugar by 11.1% (w/w). By this process, a new enzymatic process for burdock syrup was developed and the yield of burdock syrup increased by 25% (w/w), whereas with FOS, total soluble sugars, total soluble protein and total soluble polyphenols were enhanced to 28.8%, 53.3%, 8.9% and 3.3% (w/w), respectively. Additionally, the scavenging abilities of DPPH and hydroxyl radicals, and total antioxidant capacity of the syrup were increased by 23.7%, 51.8% and 35.4%, respectively. Conclusions: Our results could be applied to the development of efficient extraction of valuable products from agricultural materials using enzyme-mediated methods.How to cite: Tian K, Wang J, Zhang Z, et al. Expression and purification of a transcription factor StMsn2 from Setosphaeria turcica in Escherichia coli. Electron J Biotechnol 2019;40. https://doi.org/10.1016/j.ejbt.2019.04.009 Keywords: Antioxidant activity, Arctium, Burdock, Endo-inulinase, Enzymatic process, Fructooligosaccharides, Functional food, Fungitetraose, Hydroxyl radical, Polygalacturonase, Polyphenols, Tannase