Effect of molecular weight on the antioxidant property of low molecular weight alginate from Laminaria japonica |
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Authors: | Xue Zhao Bafang Li Changhu Xue Liping Sun |
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Institution: | (1) College of Food Science and Technology, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, People’s Republic of China; |
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Abstract: | In this study, three alginate fractions with different molecular weights and ratios of mannuronic acid (M) to guluronic acid
(G) were prepared by enzymatic hydrolysis and ultrafiltration to assess the antioxidant property of alginates from Laminaria japonica with molecular weight below 10 kDa. The antioxidant properties of different molecular weight alginates were evaluated by
determining the scavenging abilities on superoxide, hydroxyl, and hypochlorous acid and inhibitory effect on Fe2+-induced lipid peroxidation in yolk homogenate. The results showed that low molecular weight alginates exhibited high scavenging
capacities on superoxide, hydroxyl, and hypochlorous acid radicals and good inhibition of Fe2+-induced lipid peroxidation in yolk. By comparison, alginate A1 with molecular weight below 1 kDa and M/G of 1.84 had better
scavenging activity on superoxide, hydroxyl, and hypochlorous acid radicals in vitro than A2 (1–6 kDa), A3 (6–10 kDa), ascorbic
acid, and carnosine. With similar M/G ratio, A2 exhibited better antioxidant activity on superoxide and hypochlorous acid
radicals than A3. However, fraction A3 with molecular weight of 6–10 kDa exhibited higher inhibitory ability on lipid peroxidation
in yolk in vitro than A1 and A2. The results indicated that molecular weight played a more important role than M/G ratio on
alginate to determine the antioxidant ability. By comparison, low molecular weight alginates composed of guluronic acid and
mannuronic acid exhibited better antioxidant ability on oxygen free radicals than sulfated polysaccharides from L. japonica in our previous study and represent a good source of marine polysaccharide with potential application as natural antioxidant. |
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