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Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage.
Int J Biol Macromol. 2018 Jan; 106:168-178.IJ

Abstract

A novel polysaccharide named Sorghum Water-Soluble Polysaccharide (SWSP) was purified from Sorghum bicolor (L.) seeds. It was structurally characterized by high performance liquid chromatography (HPLC), thin layer chromatography (TLC), Fourier transform-infrared spectroscopy analysis (FT-IR), X-ray diffraction (XRD) and mass spectroscopy (MS). HPLC and TLC showed that SWSP is a glucose polymer. The FT-IR spectrum proved the polysaccharide characteristic band of SWSP. XRD and microscopy analyses revealed that SWSP is a semi-crystalline polymer. Functional properties of SWSP were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC) and emulsification properties. SWSP showed good WHC and OHC, recorded at 3.01±0.03 and 1.02±0.03g/g, respectively and exhibited excellent emulsion properties even after 168h (61.5±0.02%). The effect of SWSP on oxidative stability of sausage during storage up to 12days at 4°C was investigated. Results showed a high rate (P<0.05) of oxymyoglobin and low lipid oxidation. The antioxidant activities of SWSP were also studied in vitro. Results demonstrated that the polysaccharides exhibited interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH), ABTS radical scavenging, and β-carotene bleaching inhibition activities. Overall, this natural polysaccharide was proved to enhance the oxidation stability of sausages, since it can efficiently substitute synthetic antioxidants in meat industry.

Authors+Show Affiliations

Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia.Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School of Engineering of Sfax (ENIS), B.P. 1173-3038, Sfax, Tunisia.Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia.Chahia Company, Road of Gabes km 1 ZI Sidi Salem, 3002, Sfax, Tunisia.Chahia Company, Road of Gabes km 1 ZI Sidi Salem, 3002, Sfax, Tunisia.Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia. Electronic address: riadh_fss@yahoo.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28780417

Citation

Ben Slima, Sirine, et al. "Purification, Characterization and Antioxidant Properties of a Novel Polysaccharide Extracted From Sorghum Bicolor (L.) Seeds in Sausage." International Journal of Biological Macromolecules, vol. 106, 2018, pp. 168-178.
Ben Slima S, Ktari N, Trabelsi I, et al. Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage. Int J Biol Macromol. 2018;106:168-178.
Ben Slima, S., Ktari, N., Trabelsi, I., Moussa, H., Makni, I., & Ben Salah, R. (2018). Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage. International Journal of Biological Macromolecules, 106, 168-178. https://doi.org/10.1016/j.ijbiomac.2017.08.010
Ben Slima S, et al. Purification, Characterization and Antioxidant Properties of a Novel Polysaccharide Extracted From Sorghum Bicolor (L.) Seeds in Sausage. Int J Biol Macromol. 2018;106:168-178. PubMed PMID: 28780417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage. AU - Ben Slima,Sirine, AU - Ktari,Naourez, AU - Trabelsi,Imen, AU - Moussa,Hafedh, AU - Makni,Iskandar, AU - Ben Salah,Riadh, Y1 - 2017/08/03/ PY - 2017/05/29/received PY - 2017/07/20/revised PY - 2017/08/01/accepted PY - 2017/8/7/pubmed PY - 2018/7/6/medline PY - 2017/8/7/entrez KW - Antioxidant activities KW - Chemical structure KW - Functional properties KW - Polysaccharides KW - Sorghum bicolor (L.) SP - 168 EP - 178 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 106 N2 - A novel polysaccharide named Sorghum Water-Soluble Polysaccharide (SWSP) was purified from Sorghum bicolor (L.) seeds. It was structurally characterized by high performance liquid chromatography (HPLC), thin layer chromatography (TLC), Fourier transform-infrared spectroscopy analysis (FT-IR), X-ray diffraction (XRD) and mass spectroscopy (MS). HPLC and TLC showed that SWSP is a glucose polymer. The FT-IR spectrum proved the polysaccharide characteristic band of SWSP. XRD and microscopy analyses revealed that SWSP is a semi-crystalline polymer. Functional properties of SWSP were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC) and emulsification properties. SWSP showed good WHC and OHC, recorded at 3.01±0.03 and 1.02±0.03g/g, respectively and exhibited excellent emulsion properties even after 168h (61.5±0.02%). The effect of SWSP on oxidative stability of sausage during storage up to 12days at 4°C was investigated. Results showed a high rate (P<0.05) of oxymyoglobin and low lipid oxidation. The antioxidant activities of SWSP were also studied in vitro. Results demonstrated that the polysaccharides exhibited interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH), ABTS radical scavenging, and β-carotene bleaching inhibition activities. Overall, this natural polysaccharide was proved to enhance the oxidation stability of sausages, since it can efficiently substitute synthetic antioxidants in meat industry. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28780417/Purification_characterization_and_antioxidant_properties_of_a_novel_polysaccharide_extracted_from_Sorghum_bicolor__L___seeds_in_sausage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)31912-8 DB - PRIME DP - Unbound Medicine ER -