Covalent gels of ferulated arabinoxylans induced with laccase or peroxidase: cross-linking structures, rheological characteristics and antioxidant activity
Covalent gels of ferulated arabinoxylans induced with laccase or peroxidase: cross-linking structures, rheological characteristics and antioxidant activity
DOI:
https://doi.org/10.54167/tch.v17i1.1099Keywords:
Ferulated arabinoxylans, laccase, peroxidase, gels, characterizationAbstract
Ferulated arabinoxylans (AX) form covalent gels by oxidative coupling of ferulic acid (FA) generating dimers (di-FA) and FA trimers as crosslinking structures. In this investigation, the effect of AX gelation induced with laccase or peroxidase on the cross-linking structures, rheological characteristics and antioxidant activity of the developed gels was studied. The 2 % (w/v) AX gels formed with peroxidase registered higher values of di-FA (0.195 µg/g) and elastic modulus (94 Pa) compared to those obtained with laccase (0.153 µg/g and 79 Pa, respectively). In addition, the gels induced with peroxidase presented higher antioxidant activity (13.21 and 3.3 µmol of TEAC/g sample by the ABTS+ and DPPH method, respectively) in relation to those generated with laccase (9.63 and 3.0 µmol of TEAC/g sample by the ABTS+ method and DPPH, respectively), which could be attributed to the higher content of di-FA 8-5' and 5-5'. It is possible that the differences between these gels are related to the mechanism of action of the enzymes used. Laccase directly oxidizes FA in AX while, with peroxidase, H2O2 performs this action and, due to its low molecular weight, could more easily access the FA of the polysaccharide, favoring its crosslinking.
Downloads
References
Barron C. &X. Rouau. 2008. FTIR and Raman Signatures of Wheat Grain Peripheral Tissues. Cereal Chemistry 85, 619-625. https://doi.org/10.1094/CCHEM-85-5-0619
Carvajal-Millan E., A Rascón-Chu., J. Márquez-Escalante, N.Ponce de León, V. Micard & A. Gardea. 2007. Maize bran gum: extraction, characterization and functional properties. Carbohydr. Polym. 69(2): 280-285. https://doi.org/10.1016/j.carbpol.2006.10.006
De Anda-Flores Y., E. Carvajal-Millan, J. Lizardi-Mendoza, A. Rascon-Chu, A.L. Martínez-López, J. Marquez-Escalante, F.Brown-Bojorquez & J. Tanori-Cordova. 2020. Covalently crosslinked nanoparticles based on ferulated arabinoxylans recovered from a distiller’s dried grains byproduct. Processes 8(6), 691-705; https://doi.org/10.3390/pr8060691
Fierro Islas J.M., E. Carvajal Millán, A.C. Campa Mada, J.A. Márquez Escalante & A. Rascón Chu. 2018. El subproducto del bioetanol de maíz como fuente de arabinoxilanos para la industria alimentaria. Industria Alimentaria 40(6), 34-43. https://issuu.com/alfaeditorestecnicos/docs/industria_alimentaria_noviembre-dic_8c7ac60a927c70
González-Estrada R., M. Calderón-Santoyo, E. Carvajal-Millan, F.D.J.A., Valle, J.A. Ragazzo-Sánchez, F. Brown-Bojorquez & A. Rascón-Chu. 2015. Covalently cross-linked arabinoxylans films for Debaryomyces hansenii entrapment. Molecules 20 (6), 11373-11386. https://doi.org/10.3390/molecules200611373
Hatfield R.D. & J. Ralph. 1999. Modelling the feasibility of intramolecular dehydrodiferulate formation in grass walls. J. Sci. Food Agric. 79: 425–427. https://doi.org/10.1002/(SICI)1097-0010(19990301)
Jia Y., Y. He & F. Lu. 2018. The structure-antioxidant activity relationship of dehydrodiferulates. Food Chem. 269:480–485. https://doi.org/10.1016/j.foodchem.2018.07.038
Kacurakova M., N. Wellner, A. Ebringerova, Z. Hromadkova, R. H. Wilson & P.S. Belton. 1999. Characterisation of xylan-type polysaccharides and associated cell wall components by FT-IR and FT-Raman spectroscopies. Food Hydrocoll. 13:35-41. https://doi.org/10.1016/S0268-005X(98)00067-8
Knudsen K.E.B. & H.N. Lærke. 2010. REVIEW: Rye arabinoxylans: molecular structure, physicochemical properties and physiological effects in the gastrointestinal tract. Cereal Chem. 87: 353-362. https://doi.org/10.1094/CCHEM-87-4-0353
Malunga L.N. & T. Beta. 2015. Antioxidant capacity of water-extractable arabinoxylan from commercial barley, wheat, and wheat fractions. Cereal Chem. 92(1):29-36. https://doi.org/10.1094/CCHEM-11-13-0247-R
Marquez-Escalante J., E. Carvajal-Millan, Y.L. López-Franco, E.M. Valenzuela-Soto & A. Rascón-Chu .2018. Efecto prebiótico de los arabinoxilanos y los arabinoxilo-oligosacáridos y su relación con la promoción de la buena salud / Prebiotic effect of arabinoxylans and arabinoxylan-oligosaccharides and the relationship with good health promotion. CienciaUAT 13(1):146-164. https://doi.org/10.29059/cienciauat.v13i1.922
Marquez‐Escalante J.A. & E. Carvajal‐Millan 2019. Feruloylated arabinoxylans from maize distiller’s dried grains with solubles: effect of feruloyl esterase on their macromolecular characteristics, gelling, and antioxidant properties. Sustainability 11(22):6449-6461; https://doi.org/10.3390/su11226449
Martínez-López A.L., E. Carvajal-Millan, J. Marquez-Escalante, A.C. Campa-Mada, A. Rascón-Chu, Y.L. López-Franco & J. Lizardi-Mendoza. 2019. Enzymatic crosslinking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics. Food Sci. Biotechnol. 28(2):311-318. https://doi.org/10.1007/s10068-018-0488-9
Melo-Silveira R. F., R. L. Silva-Viana, D. Araujo-Sabry, R. A Da Silva., D. Machado, A. K. Lima-Nascimento, K. Castanho-Scortecci., C.V. Ferreira-Halder, G. Lanzi-Sassaki. & H.A.Oliveira Rocha. 2019. Antiproliferative xylan from corn cobs induces apoptosis in tumor cells. Carbohydr. Polym. 210:245-253. https://doi.org/10.1016/j.carbpol.2019.01.073
Mendez-Encinas M.A., E. Carvajal-Millan, M.P. Yadav, Y.L.López-Franco, A. Rascon-Chu, J. Lizardi-Mendoza, F. Brown-Bojorquez, E. Silva-Campa & M. Pedroza-Montero. 2019a. Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed. J. Appl. Polym. Sci. 136(15), 47300. https://doi.org/10.1002/app.47300
Mendez-Encinas M.A., E. Carvajal-Millan, A. Rascón-Chu, H. Astiazarán-García, D.E. Valencia-Rivera, F. Brown-Bojorquez, E. Alday & C. Velazquez. 2019b. Arabinoxylan-based particles: in vitro antioxidant capacity and cytotoxicity on a human colon cell line. Medicina 55 (7):349. https://doi.org/10.3390/medicina55070349
Mendez-Encinas M.A., E. Carvajal-Millan, A. Rascon-Chu, H. Astiazaran-García, & D.E. Valencia-Rivera. 2018. Ferulated Arabinoxylans and Their Gels: Functional Properties and Potential Application as Antioxidant and Anticancer Agent, Oxidative Medicine and Cellular Longevity. Article ID 2314759. https://doi.org/10.1155/2018/2314759 Izy
Mendis M., E. Leclerc & S. Simsek. 2016. Arabinoxylans, gut microbiota and immunity. Carbohydr. Polym. 139:159-166. https://doi.org/10.1016/j.carbpol.2015.11.068
Niño-Medina G., E. Carvajal-Millán, A. Rascon-Chu, J.A. Marquez-Escalante, V. Guerrero & E. Salas-Muñoz. 2010. Feruloylated arabinoxylans and arabinoxylan gels : structure, sources and applications. Phytochem Rev. 9 : 111–120. https://doi.org/10.1007/s11101-009-9147-3
Re R., Pellegrini N., A. Proteggente, A. Pannala, M. Yang & C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26(9 10):1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Rosa N. N., C. Barron, C. Gaiani, C. Dufour & V.J. Micard. 2013. Ultra-fine grinding increases the antioxidant capacity of wheat bran. J. Cereal Sci. 57(1):84-90. https://doi.org/10.1016/j.jcs.2012.10.002
Vogel B., D.D: Gallaher & M. Bunzel. 2012. Influence of crosslinked arabinoxylans on the postprandial blood glucose response in rats. J. Agric. Food Chem. 60(15):3847-3852. https://doi.org/10.1021/jf203930a
Vansteenkiste E., C .Babot, X. Rouau & V. Micard. 2004. Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis. Food Hydrocolloids, 18(4):557-564. doi: https://doi.org/10.1016/j.foodhyd.2003.09.004
