Structural and chemical insights into the prebiotic property of hemicellulosic polysaccharide from Santalum album L.

被引:7
|
作者
Patra, Moumita [1 ]
Das, Debsankar [2 ]
Dey, Satyahari [1 ]
Koschella, Andreas [3 ]
Heinze, Thomas [3 ]
机构
[1] Indian Inst Technol Kharagpur, Dept Biotechnol, Plant Biotechnol Lab, Kharagpur 721302, West Bengal, India
[2] Prabhat Kumar Coll, Dept Chem, Contai 721404, West Bengal, India
[3] Friedrich Schiller Univ Jena, Inst Organ Chem & Macromol Chem, Ctr Excellence Polysaccharide Res, Humboldtstr 10, D-07743 Jena, Germany
关键词
Santalum album; Hemicellulose; Analytical techniques; NMR; Prebiotic; Probiotic; CELL-WALL POLYSACCHARIDES; WATER-SOLUBLE POLYSACCHARIDES; IN-VITRO FERMENTATION; THERMAL-DECOMPOSITION; ANTIOXIDANT ACTIVITY; PROBIOTIC BACTERIA; SUGARCANE BAGASSE; EXTRACTION; OLIGOSACCHARIDES; PURIFICATION;
D O I
10.1016/j.carbpol.2023.121291
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Hemicellulose was extracted by alkali treatment of de-pectinated cell wall material of Santalum album L. (sandalwood) suspension culture cells. The physicochemical properties and prebiotic activities of a purified major fraction of Hemicellulose-B, termed as HB-I, were investigated. GC analysis of hydrolyzed and derivatized HB-I showed the presence of arabinose (-64 %), galactose (-16 %) and glucose (-16 %) as major monosaccharide units along with minor amount of rhamnose. Methylation and NMR studies on the purified polysaccharide revealed the presence of 6-& beta;-D-Glcp, & beta;-D-Galp, 3,5-& alpha;-L-Araf, & alpha;-L-Araf, 5-& alpha;-L-Araf, 2,3-& alpha;-L-Araf and, & alpha;-L-Rhap residues, from which a proposed structure of repeating units was established. The growth of probiotic Lactobacillus spp. strains L. acidophilus, L. casei, L. plantarum and L. rhamnosus was promoted while that of Escherichia coli was suppressed significantly in presence of HB-I. Our results highlight valorization of sandalwood biomass and explore the role of mixed & alpha;, & beta;-linked heteroglycan as a potential prebiotic molecule thus indicating the possibility of development of low-cost bioprocesses for production of functional food ingredients.
引用
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页数:14
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