Heliyon
Volume 6, Issue 11, November 2020, e05499
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Research article
Isolation, structural features, in vitro antioxidant activity and assessment of complexation ability with β-lactoglobulin of a polysaccharide from Borassus flabellifer fruit

https://doi.org/10.1016/j.heliyon.2020.e05499Get rights and content
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Abstract

This research was intended to investigate the structural feature, antioxidative activity and interaction with β-lactoglobulin (β-lg) of a polysaccharide (P) isolated from Borassus flabellifer fruit thru aqueous extraction, protein elimination and chromatographic techniques. Polysaccharide P (molecular weight: 21,000 g mol−1) was constituted of arabinose, galactose, glucose, and rhamnose in a 50:24:20:6 M ratio alongside 9% (w/w) galacturonic acid. It encompassed a petite backbone entailing galacturonopyranosyl and rhamnopyranosyl units substituted with sizable side chains comprising of arabinofuranosyl, galactopyranosyl and esterified coumaric acid (CA) residues. Various series of oligosaccharides including (i) Gal1,2,4-9Ac5-29, (ii) Ara2-3Ac6-8, (iii) Gal3Ara1-3Ac13-17, (iv) Gal4-6Ara2Ac18-24, (v) Gal6Ara1Ac22 and (vi) Gal1Ara2CA1Ac7 and Gal1Ara3CA1Ac9 epitomizing polysaccharide structure were generated and characterised. Fraction P exhibited dose-dependent antioxidant activity and possessed a strong β-lactoglobulin binding capability. Accordingly, B. flabellifer fruit offers an antioxidative polysaccharide having novel structure that can associate with β-lg and, hence, useful in formulating novel food possessing adjustable composition.

Keywords

Food science
Borassus flabellifer fruit
Polysaccharide
Oligosaccharides
Characterisation
Antioxidant activity
Complexation
β-Lactoglobulin

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1

These authors equally contributed to this work.