Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted ß-glucan hydrolysed by Penicillium occitanis EGL lichenase.
Nat Prod Res
; 30(12): 1353-9, 2016 Jun.
Article
em En
| MEDLINE
| ID: mdl-26165546
The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted ß-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted ß-glucan hydrolysates. The proximate composition, FT-IR and scanning electron microscopy of extracted ß-Glucan were studied. Hydrolysates from extracted ß-glucan, obtained by lichenase EGL from Penicillium occitanis, were a mixed linkage beta-oligosaccharides (MLBO) of trisaccharides and tetrasaccharides. MLBO showed a DPPH radical scavenger with IC50 about 1.8 ± 0.01 mg/mL whereas the IC50 of extracted ß-glucan was about 5 ± 0.01 mg/mL. MLBO showed a high antioxidative capacity (175 µmol/mL α-tocopherol equivalents) at 5 mg/mL. The antimicrobial activity was confirmed against all tested bacteria especially at 20 mg/mL of MLBO while no inhibition was observed for all the strains used after the addition of either EGL or extracted ß-glucan.
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MEDLINE
Assunto principal:
Oligossacarídeos
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Beta-Glucanas
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Antibacterianos
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Antioxidantes
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article