Synthesis and biophysical analysis of Naringin-Chitooligosaccharide complex

被引：16
作者：
Cao, Ruge [1 ]
Li, Xueyang [1 ]
Zhou, Zhongkai [1 ,2 ]
Zhao, Zhenyu [3 ]
机构：
[1] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, State Key Lab Food Nutr & Safety, Tianjin, Peoples R China
[2] Charles Sturt Univ, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW, Australia
[3] Shanxi Agr Univ, Coll Agr, Jinzhong, Peoples R China
来源：
NATURAL PRODUCT RESEARCH | 2021年 / 35卷 / 02期
基金：
中国国家自然科学基金;
关键词：
Naringin; Chitooligosaccharide; Complex; Antioxidant capacity; Solubility; Debittering; NANOPARTICLES; ANTIOXIDANT; HESPERIDIN; QUERCETIN; CHITOSAN; ACID;
D O I：
10.1080/14786419.2019.1628752
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, new complexes of Naringin and Chitooligosaccharide (Nari-COS) at different mole ratios (1:1, 1:5, 1:10) were prepared by spray-drying method so as to enhance the water solubility and weaken the bitterness of naringin. At the same time, the antioxidant and the antibacterial properties of this complex were evaluated. SEM, FTIR, H-1 NMR analysis confirmed the successful synthesis of Nari-COS formed through hydrogen bonds between the A, B rings of naringin and COS. Nari-COS exhibited significantly better water solubility, reduced bitterness, stronger antioxidant capacity, and enhanced antibacterial property in comparison to pure naringin, benefitting the extensive application of natural products in foods. [GRAPHICS] .
引用
收藏
页码：305 / 311
页数：7
相关论文
共 20 条
[1]   Complexation of apple antioxidants:: Chlorogenic acid, quercetin and rutin by β-cyclodextrin (β-CD) [J].
Alvarez-Parrilla, E ;
De la Rosa, LA ;
Torres-Rivas, F ;
Rodrigo-Garcia, J ;
González-Aguilar, GA .
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY, 2005, 53 (1-2) :121-129
[2]   Methods for in vitro evaluating antimicrobial activity: A review [J].
Balouiri, Mounyr ;
Sadiki, Moulay ;
Koraichi Ibnsouda, Saad .
JOURNAL OF PHARMACEUTICAL ANALYSIS, 2016, 6 (02) :71-79
[3]   Enhancement of the water solubility and antioxidant activity of hesperidin by chitooligosaccharide [J].
Cao, Ruge ;
Zhao, Yali ;
Zhou, Zhongkai ;
Zhao, Xiaoyu .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (06) :2422-2427
[4]   Functional enrichment of mannanase-treated spent brewer yeast [J].
Cao, Ruge ;
Yang, Xingyue ;
Shang, Wenting ;
Zhou, Zhongkai ;
Strappe, Padraig ;
Blanchard, Chris .
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY, 2017, 47 (08) :789-794
[5]   NMR Spectroscopic and Quantum Mechanical Analyses of Enhanced Solubilization of Hesperidin by Theasinensin A [J].
Cao, Ruge ;
Kobayashi, Yutaro ;
Nonaka, Airi ;
Miyata, Yuji ;
Tanaka, Kazunari ;
Tanaka, Takashi ;
Matsui, Toshiro .
PHARMACEUTICAL RESEARCH, 2015, 32 (07) :2301-2309
[6]   Antioxidant capacity of quercetin and its glycosides in the presence of β-cyclodextrins: influence of glycosylation on inclusion complexation [J].
Celik, Saliha Esin ;
Ozyurek, Mustafa ;
Guclu, Kubilay ;
Apak, Resat .
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY, 2015, 83 (3-4) :309-319
[7]   Antioxidant activity of gallate-chitooligosaccharides in mouse macrophage RAW264.7 cells [J].
Dai-Hung Ngo ;
Qian, Zhong-Ji ;
Thanh-Sang Vo ;
Ryu, BoMi ;
Dai-Nghiep Ngo ;
Kim, Se-Kwon .
CARBOHYDRATE POLYMERS, 2011, 84 (04) :1282-1288
[8]   Controlled-release naringin nanoscaffold for osteoporotic bone healing [J].
Ji, Yan ;
Wang, Lu ;
Watts, David C. ;
Qiu, Hongmei ;
You, Tao ;
Deng, Feng ;
Wu, Xiaohong .
DENTAL MATERIALS, 2014, 30 (11) :1263-1273
[9]   Naringin protects the nigrostriatal dopaminergic projection through induction of GDNF in a neurotoxin model of Parkinson's disease [J].
Leem, Eunju ;
Nam, Jin Han ;
Jeon, Min-Tae ;
Shin, Won-Ho ;
Won, So-Yoon ;
Park, Sang-Joon ;
Choi, Myung-Sook ;
Jin, Byung Kwan ;
Jung, Un Ju ;
Kim, Sang Ryong .
JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 2014, 25 (07) :801-806
[10]   Preparation and physicochemical characterization of the supramolecular inclusion complex of naringin dihydrochalcone and hydroxypropyl-β-cyclodextrin [J].
Liu, Benguo ;
Zhu, Xiaoai ;
Zeng, Jie ;
Zhao, Jian .
FOOD RESEARCH INTERNATIONAL, 2013, 54 (01) :691-696
12