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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2016

Kou, X. – Mao, C. – Xie, B. – Li, X. – Xue, Z. – Zhang, Z.
Functional characterization of oligosaccharides purified from Asparagus officinalis peel
Journal of Food and Nutrition Research, 55, 2016, č. 4, s. 313-324

Zhaohui Xue, Department of Chemical Engineering and Technology, Tianjin University, Weijin Road 92, 300072 Tianjin, China. Tel.: (+86)1368-214-0163, fax: 27400291, e-mail: 1912787024@qq.com

Received 5 February 2016; 1st revised 1 June 2016; 2nd revised 12 August 2016; accepted 23 September 2016; published online 19 October 2016

Súhrn: In this work, oligosaccharides were subjected to functional identification after purification by Sephadex G-25 gel filtration column (Pharmacia, Jersey City, New Jersey, USA). Physico-chemical characteristics, molecular weight and functional groups were also studied. The molecular weight of the purified asparagus oligosaccharides was estimated to be 569 Da by gel permeation chromatography analysis. Infrared spectral analysis identified different functional groups on the asparagus oligosaccharides, laying a theoretical foundation to determine additional functions of asparagus oligosaccharides in future work. By in vitro tests, we determined that asparagus oligosaccharides were able to remove hydroxyl and superoxide radicals with a dose-effect relationship. Asparagus oligosaccharides promoted proliferation of bifidobacteria, Lactobacillus lactis and Streptococcus lactis. The growth of Escherichia coli in the asparagus oligosaccharides media was significantly weaker compared to the glucose media, indicating that E. coli preferred glucose as the source of carbon over oligosaccharides. Our research showed that asparagus oligosaccharides are ideal candidates as antioxidants and prebiotics in the food industry. These results provide a valuable information to expand the comprehensive utilization of asparagus, further developing the edible and medicinal value of asparagus oligosaccharides in the health-promoting food and feed industries.

Kľúčové slová: asparagus; oligosaccharides; purification; antioxidants; prebiotics

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