Characterization and Antioxidant Activity of a Low-Molecular-Weight Xanthan Gum

Overview

Journal Biomolecules

Publisher MDPI

Specialties Biochemistry
Molecular Biology

Date 2019 Nov 16

PMID 31726797

Citations 18

Authors

Xiaolong Hu

Kangli Wang

Miao Yu

Peixin He

Hanzhen Qiao

Huiru Zhang

Zichao Wang

Affiliations

Soon will be listed here.

Abstract

In the present work, a low-molecular-weight xanthan gum (LW-XG) was successfully obtained via biodegradation of commercial xanthan by the endophytic fungus CGMCC 6882. The monosaccharide composition of LW-XG was glucose, mannose, and glucuronic acid in a molar ratio of 1.63:1.5:1.0. The molecular weight of LW-XG was 4.07 × 10 Da and much smaller than that of commercial xanthan (2.95 × 10 Da). Antioxidant assays showed that LW-XG had a good scavenging ability on DPPH radicals, superoxide anions, and hydroxyl radicals and good ferric reducing power. Moreover, LW-XG exhibited excellent protective effect on HO-injured Caco-2 cells. Results of this work suggested that LW-XG could be used in foods or pharmaceuticals to alleviate and resist the oxidative damage induced by the overproduction of reactive oxygen species.

Citing Articles

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