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Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran

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Abstract

In this study, four main components of feruloylated oligosaccharides (FOs),FOs-1, FOs-2, FOs-3 and FOs-4,were isolated from wheat bran by use of Amberlite XAD-2 and Sephadex LH-20. Structural characterization of FOs was determined by use of high performance liquid chromatography (HPLC), gas chromatography (GC) and fourier transform-infrared spectroscopy (FT-IR). Antioxidant properties were investigated in vitro. Average degrees of polymerization (DP) of the four components (FOs-1, FOs-2, FOs-3 and FOs-4) were approximately 10.6, 7.7, 6.1 and 3.4, respectively. In addition, DP were consistent with molar ratios of arabinose and xylose in 1:9.46, 1:5.30, 1:2.91 and 1:0.19, respectively. The presence of β-glycosidic linkage was confirmed at 896 cm − 1 by use of FT-IR. In vitro antioxidant studies demonstrated that FOs-1, FOs-2, FOs-3 and FOs-4 possessed significant antioxidant activities in the dose-dependent manner. In addition, the degree of polymerization affected antioxidant capacity. These results have improved our understanding of the relationship between FOs with different structural types and their antioxidant activities.

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Funding

This study was funded by the National Key Research and Development Program of China (2016YFD0400203), the National Natural Science Foundation of China (No.31701548), and the National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology (NL2017005).

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Authors and Affiliations

  1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People’s Republic of China

    Wenhong Zhao, Hui Chen, Ligen Wu, Weibin Ma & Yanli Xie

  2. National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, 450001, People’s Republic of China

    Wenhong Zhao, Ligen Wu, Weibin Ma & Yanli Xie

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  1. Wenhong Zhao
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  2. Hui Chen
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Zhao, W., Chen, H., Wu, L. et al. Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran. Glycoconj J 35, 547–559 (2018). https://doi.org/10.1007/s10719-018-9847-2

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