Feruloylated oligosaccharides: Structure, metabolism and function

被引：57

作者：

Ou, Juanying ^{[1
]}

Sun, Zheng ^{[2
]}

机构：

[1] South China Agr Univ, Coll Life Sci, Guangzhou 510642, Guangdong, Peoples R China

[2] Shanghai Ocean Univ, Coll Fisheries & Life Sci, Shanghai 201306, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2014年 / 7卷

关键词：

Ferulic acid; Functional ingredient; Antioxidant activity; Enzymatic synthesis; Absorption in the colon; FERULIC ACID DEHYDRODIMERS; WHEAT BRAN; CELL-WALL; ARABINOXYLO-OLIGOSACCHARIDES; ENZYMATIC PRODUCTION; ANTIOXIDANT ACTIVITY; INHIBITORY-ACTIVITY; CROSS-LINKING; IN-VIVO; ESTERASE;

D O I：

10.1016/j.jff.2013.09.028

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Feruloylated oligosaccharides consist of a large group of compounds that are mainly produced from the hydrolysis of feruloylated polysaccharides. Some are commercially available in the market. In the bound form, ferulic acid is usually esterified at position C-2 or C-5 to L-arabinofuranosyl residues, at position C-6 to beta-D-galactopyranosyl residues, and at position C-4 to D-xylopyranosyl residues. This review summarises current knowledge on feruloylated oligosaccharides, including their structures, physiological functions, preparation methods, metabolism and absorption in the colon. Future research trends are also discussed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：90 / 100

页数：11

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