Effects of UV/H2O2 degradation on Moringa oleifera Lam. leaves polysaccharides: Composition, in vitro fermentation and prebiotic properties on gut microorganisms

Min Yang; Liang Tao; Zi-Lin Wang; Ling-Fei Li; Cun-Chao Zhao; Chong-Ying Shi; Jun Sheng; Yang Tian

Food Chemistry: X (Jun 2024)

Effects of UV/H2O2 degradation on Moringa oleifera Lam. leaves polysaccharides: Composition, in vitro fermentation and prebiotic properties on gut microorganisms

Min Yang,
Liang Tao,
Zi-Lin Wang,
Ling-Fei Li,
Cun-Chao Zhao,
Chong-Ying Shi,
Jun Sheng,
Yang Tian

Affiliations

Min Yang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
Liang Tao: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China; Corresponding authors at: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.
Zi-Lin Wang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Ling-Fei Li: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Cun-Chao Zhao: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China
Chong-Ying Shi: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Jun Sheng: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China
Yang Tian: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China; PuEr University, Puer, China; Corresponding authors at: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.

Journal volume & issue: Vol. 22
p. 101272

Abstract

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Moringa oleifera Lam. leaves are a new raw food material rich in polysaccharides. These polysaccharides exhibit various biological properties, including antioxidant, hypoglycemic and immunoregulatory effects. However, the use of Moringa oleifera Lam. leaves polysaccharides (MOLP) may be limited by their large molecular weight (MW) and presence of numerous impurities, such as pigments. Research has indicated that degraded polysaccharides usually exhibit high biological activity because of changes in physical structure and chemical properties. In this study, we focused on the extraction of a degraded-modified fraction from MOLP using the Ultraviolet/ Hydrogen peroxide (UV/H2O2) method. Specifically, the physicochemical properties and glycosidic bond composition of a particular fraction (UV/H2O2 degraded Moringa oleifera Lam. leaves polysaccharides in 3 h called DMOLP-3) were investigated. In addition, in vitro simulated digestion experiments showed that DMOLP-3 was only partially degraded during gastrointestinal digestion, indicating that DMOLP-3 can be utilised by gut microorganisms. Furthermore, the prebiotic properties of MOLP and DMOLP-3 was studied using an in vitro faecal fermentation model. The results indicated that compared with MOLP, DMOLP-3 led to a decrease in both the colour and MW of the polysaccharides. In addition, this model exhibited enhanced solubility and antioxidant capabilities while also influencing the surface morphology. Moreover, DMOLP-3 can facilitate the proliferation of advantageous microorganisms and enhance the synthesis of short-chain fatty acids (SCFAs). These results provide valuable insights into the utilization of bioactive components in Moringa oleifera Lam. leaves for the intestinal health.

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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