1. Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation
- Author
-
Xingyue Xiao, Changlu Wang, H. Douglas Goff, Ji Kang, Guorong Liu, Chunrong Li, and Qingbin Guo
- Subjects
Hot Temperature ,Swine ,Starch ,Nanoconjugates ,02 engineering and technology ,Biochemistry ,Catechin ,03 medical and health sciences ,chemistry.chemical_compound ,Acetic acid ,Structural Biology ,Arabinoxylan ,Animals ,Molecular Biology ,Triticum ,Acetic Acid ,030304 developmental biology ,chemistry.chemical_classification ,0303 health sciences ,Viscosity ,Hydrolysis ,Absorption, Radiation ,Fatty acid ,General Medicine ,Fatty Acids, Volatile ,021001 nanoscience & nanotechnology ,chemistry ,Covalent bond ,Fermentation ,Xylans ,0210 nano-technology ,Conjugate ,Nuclear chemistry - Abstract
In this study, a high molecular weight arabinoxylan (AX, Mw: 694 kDa) from wheat bran was alkaline extracted and covalently linked with Catechin (CA) by free radical catalytic reaction. Comparing to AX, arabinoxylan-catechin (AX-CA) conjugates demonstrated an extra UV–vis absorption peak at 274 nm, a new FT-IR absorption band at 1516 cm−1 and new proton signals at 6.5–7.5 ppm, which all confirmed the covalently linked structure. Grafting CA onto AX not only decreased the molecular weight, thermal stability and apparent viscosity of AX, but also enhanced its inhibition effects on starch digestibility in vitro. The in vitro fermentation test with pig feces showed that the degradation & utilization rate of AX, the total short-chain fatty acid (SCFA) and acetic acid levels produced all were significantly delayed after grafting. This study provided a novel approach to synthesize AX-CA conjugates that could be a novel dietary fiber of enhanced functional/bioactive properties using in the fields of functional foods and medicine.
- Published
- 2021