Structural characterization and bioactivities of maize bran feruloylated arabinoxylan and oligosaccharides obtained by a combined hydrothermal and enzymatic pre-treatment.

Akshatha, S. and Gnanesh Kumar, B. S. and Koushik, Mazumder and Sachin, M. Eligar (2024) Structural characterization and bioactivities of maize bran feruloylated arabinoxylan and oligosaccharides obtained by a combined hydrothermal and enzymatic pre-treatment. Food Bioscience, 60. p. 104417.

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Abstract

Feruloylated arabinoxylans (F-AX) are gaining importance due to their immense health benefits as nutraceuticals. In the current study, we extracted F-AX from maize bran by a combination of hydrothermal pre-treatment and xylanase and cellulase double enzymatic digestion and studied them in detail. The F-AX composition included carbohydrate (533.74 ± 7.59 mg/g), and phenolic acid (153.71 ± 3.55 mg/g) with an arabinoxylan percentage of 74.17% and degree of substitution of 0.99. Ferulic acid was the major phenolic acid found esterified to arabinose. The GC, FTIR, UPLC, and methylation analysis revealed the typical structure of arabinoxylan with bound ferulic acid and a highly substituted xylopyranose backbone. The LC-MS/MS analysis revealed the structure of F-AXOS, which were the predominant oligosaccharides in the purified fraction. The FAX showed potent antioxidant activity (DPPH, ABTS, and FRAP) and could effectively inhibit the formation of advanced glycation end products (argpyrimidine, pentosidine, and vesperlysine) and protein oxidation products (dityrosine and N′-formylkynurenine). F-AX also showed potent antiproliferative activity against the human colon cancer cells - Colo 205 and HCT 116. The current study revealed that the combined extraction method has yielded a unique blend of F-AX with bioactivities and these molecules have the potential to be used in the development of innovative functional foods.

Item Type:	Article
Uncontrolled Keywords:	Feruloylated arabinoxylan oligosaccharides Maize bran Xylanase Cellulase Hydrothermal treatment Antioxidant Antiglycation
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions:	Dept. of Biochemistry Lipid Science and Traditional Foods Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2024 09:55
Last Modified:	08 Nov 2024 09:55
URI:	http://ir.cftri.res.in/id/eprint/18442

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